citrus glut

only had my lemon tree for 12months and haven't had any fruit yet, however our local fruit market had great prices on lemons and limes this week so had to take advantage to stock up.

froze them up ready for future use if mine aren't yet growing and when they aren't such a bargin at the market.

hope you're making the most of your citrus gluts. nothing like fresh lime or lemon juice for a fresh salad dressing. :)

banana and blueberry loaf

source www.taste.com

for mum and me. mum had something similar to this loaf at a local cafe... with lemon butter. mmm. she tracked down this recipe for us to try.

ingredients

melted butter, to grease

125ml (1/2 cup) mashed overripe banana

100g (1/2 cup) caster sugar

1 x 140g ctn apple fruit puree (or make your own!)

2 eggs

125ml (1/2 cup) reduced-fat milk

1 tbs light olive oil or vegetable oil

120g (3/4 cup) wholemeal self-raising flour

120g (3/4 cup) white self-raising flour

120g (3/4 cup) fresh blueberries

method
1. preheat oven to 180°C. brush a 6cm-deep, 9.5 x 20cm (base measurement) loaf pan with melted butter to lightly grease. line base and 2 long sides with non-stick baking paper.
2. combine the banana, sugar, apple, eggs, milk and oil in a large bowl.
3. sift over the combined flours. add the husks from the sieve. use a large metal spoon to fold the flour into the banana mixture until just combined. add the blueberries and gently fold.
4. spoon the mixture into prepared pan and smooth the surface. bake in oven for 1 hour or until a skewer inserted into the centre comes out clean. remove from oven and set aside for 10 minutes. turn onto a wire rack to cool completely. cut into slices to serve.

NOTE: you will need 1 1/2 medium bananas for this recipe. if fresh blueberries are unavailable, you can use thawed frozen blueberries.

old fashioned lemonade base

here it is... my mum's lemonade recipe.  i love it. i got a dwarf lemon tree for christmas and can't wait till it fruits a plenty to be able to make my own. :)

ingredients
2 1/2 cups water
1 1/4 cups caster sugar
zest of half a lemon, finely chopped
juice of 5 lemons
bottle or jar to store

method

in a medium saucepan heat and stir water and sugar over a medium heat until sugar is dissolved.

simmer syrup for 5 minutes.

remove from heat, add lemon zest and leave to cool for 20 minutes.

add lemon juice to the syrup and pour into clean bottles or jars

store lemonade base in refrigerator for up to three days.

to serve

stir equal quantities of lemonade base and cold water or soda together. 

add ice and serve.  add a sprig of fresh mint, if desired.

find a comfy seat in the breeze of the afternoon, serve up and enjoy!

chilli rhubarb chutney

on the chilli theme for today... found this in the rhubarb article. i'm so used to rhubarb as a dessert i loved the sound of this savoury chutney.

source - 'gardening australia' august 2004

ingredients
1 bunch chopped rhubarb
2 chopped red onions
3 large red chillies (seeded and chopped)
1 1/2 cups sugar
1 cup cider vinegar
10 cloves
salt for seasoning

method
in a large saucepan combine rhubarb, red onions, red chillies, sugar, cider vinegar and cloves.
bring to the boil and simmer for 40 minutes stirring occasionally until thick. season with salt.
pour into a jar and refrigerate when cool.
serve with roast meats, chicken or cheese and crackers.

i'm a vegetarian so meat eaters out there - you'll have to let me know if you try this... its a cheese and crackers option for me!

rhubarb and strawberry lemonade

checked out my dad's rhubarb plant on the weekend... it's massive!! not sure i can fit a rhubarb in my little garden!

i have such fond memories of stewed rhubarb from my nanna's garden when i was little. 

came across this recipe and thought it sounds like such a lovely fresh drink to try - something a little different to do with rhubarb!

source - 'gardening australia' august 2004

ingredients
1 bunch chopped rhubarb
3 1/2 cups water
3/4 cup sugar
2 strips lemon rind.
250g chopped strawberries
1/2 tspn vanilla extract
1 cup fresh lemon juice

method
in a large saucepan combine rhubarb, water, sugar and lemon rind.
bring to the boil and cook for 8 minutes.
add chopped strawberries and vanilla extract and cook for another 2 minutes.
press the mixture through a coarse sieve.
add lemon juice.
pour into bottles and refrigerate when cool.
serve over ice.

got my mum's old fashioned lemonade recipe to bring you soon. it still feels like summer here - very much the days for some yummy fresh drinks!

cucumber and carrot pickles

source 'better homes and garden magazine' august 2008.

ingredients
4 lebanese cucumbers
4 carrots peeled
1 cup rice wine vinegar
1 cup sugar
8cm piece of ginger, shredded
4 star-anise

method
1. cut cucumbers and carrots into 1cm x 8cm strips and put in a sterilised jar.
2. put vinegar and sugar in a medium heavy based pan and stir over a low heat until the sugar dissolves. add ginger and star-anise and simmer for 3-4 minutes or until slightly thickened. pour vinegar mixture over prepared cucumber and carrot. seal the jar and stand for an hour before serving. store for up to two weeks in the fridge.

tips...
...serve with any chinese meal or plain boiled rice
...toss through salad leaves or put on side of curries and spicy foods.
...great with tasty cheddar cheese
...top pickles with a drizzle of sesame oil and sesame seeds just before serving

i have plans for this for our weekly stir-frys. :)

tomato chilli jam

source 'better homes and garden magazine' august 2008.

ingredients
1 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 tsp sea-salt flakes
2 cans chopped tomatoes
1/2 cup brown sugar
1/2 cup red wine vinegar
2 tsp dried chilli flakes (or fresh, finely chopped red chilli)

method
1. heat oil in a heavy based pan, add onion, garlic and sat and stir to combine.  cook on low until onion is soft. do not brown.
2. add tomato, sugar, vinegar and chilli and stir to combine. cook on low for 15-20mins stirring occasionally until mixture is slightly thickened and jam-like.  put hot mixture in a sterilised jar. store jam in fridge for up to 2 weeks.

tips...
...serve the chilli jam with barbecued or char-grilled meats
...use as a base for pizzas
...add a couple of spoonfuls to a slow-cooked meat dish
...other spices such as cinnamon sticks, star-anise or 1-2 teaspoons of mustard or cumin seeds can be added with the onions

i've yet to try this, and one probably not for my hubby but i look forward to trying it with my friends who might like a hot little extra. :)

banana choc chip cake

for my hubby. thanx for my cake delight you cooked today.

from 'rangeville state school centenary cookbook 1909-2009'.

ingredients
1 1/2 cups SR flour - sifted
1/2 cup caster sugar
2 ripe bananas - mashed
1/2 cup low fat milk
2 eggs
1/2 cup choc bits

method
place all ingredients, except choc bits, in a food processor and process for 2minutes or until smooth. don't over mix.
add choc bits.
pour mixture into an oiled 10cmx20cm loaf tin

cool in tin for 5minutes, then turn out onto wire rack to cool completely.

lemon potato salad

for kel and mali after a glorious weekend at evans.

my favourite potato salad recipe... credit to my mum. :)

ingredients
1.2kg small, new season potatoes
1 cup mayonnaise (thorny brand if buying off the shelf)
1 tbsp wholegrain mustard
1/3 cup lemon juice
1 cup spring onions

method
put potatoes (diced depending on size) in a large pan of cold, salted water. bring to the boil then simmer for about 15mins or until tender.
combine mayonnaise, lemon juice and mustard. season with salt and freshly ground black pepper.
drain potates then put in a bowl. while potates are still warm, add the mayonnaise mix and srping onions. mix well.
leave to cool, then serve.
can be prepared up to 6hrs in advance. keep in the fridge but remove it about 30mins before serving to allow the potatoes to reach room temperature.

banana and walnut muffins

for jacqs. wednesday's creation while hanging in newy.

i tweaked her recipe for yummy fruit and nut goodness. always looking out for ways to add extra nutrients and variety to my meals and snacks.

ingredients
2cups SR flour
1/2 cup wholemeal SR flour
1/2 tsp bicarb soda
1/2 tsp nutmeg
1/2 cup brown sugar
1/2 cup crushed walnts (extra walnuts for finishing touch if desired)
1 1/4 cup milk
1 tsp vanilla
4 ripe bananas mashed
100g butter melted & cooled

method
pre-heat oven to 200degC.
lightly brush 12cup muffin tray holes with oil or melted butter/place out muffin cases.
sift flours, bicarb & nutmeg into a large bowl, then add husks from the flour.
stir in the sugar and walnuts. make a well in the centre.
in a jug whisk together eggs, milk and vanilla, pour into well.
add the banana and butter.
fold gently with a metal spoon until just combined. don't over mix.
fill each muffin hole 3/4 full with mixture.
back for 20-25mins or until muffins rise, golden and come away slightly from the tin.

QUESTION: what advanted does using a metal spoon give? any answers from seasoned cooks out there?

cucumber pickles

for me. i love pickles.
i couldn't believe how easy creating my own pickles could be.

ingredients
4 large cucumbers
2 cups white vinegar
1.5 tblspns sugar
strips of red pepper (optional)
1 tspn salt
1/2 cup hot water
2 tspns seeded mustard (optional)

method
1. wash cucumbers, slice thinly and arrange in layers sprinkling salt between layers - cover overnight, drain well.
2. combine vinegar, hot water, sugar, mustard seeds and salt and bring to the boil. simmer uncovered for 15minutes. add cucumber, bring to the boil. put in jars.

NOTE: rock salt does not work as effectively as using a salt mill. lesson learnt.

sweet orange marmalade

for dad. my favourite garden-cook buddy.

recipe from 'back to Maclean High School Cookbok 40th Anniversary 19961-2001'
by Margaret Kirby

ingredients
2 oranges
1 lemon
7.5 cups water
1kg sugar

method
1. cut oranges and lemon into very thin slices, removing seeds.
2. put slices into a bowl, add water and leave overnight.
3. next day put into saucepan and cook gently until rinds are soft and water is reduced by 1/3.
4. put seeds in calico and tie to pot handle - dangle in jam.
5. add the sugar, stir until sugar is dissolved, then boil rapidly until setting point is reached.
6. stir gently and bottle into sterilised jars.