Month: July 2015

Strawberry jam

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cooking / preserving

Making strawberry jam is easy. The trick to making good quality jam is using fresh, ripe local strawberries, (sorry California). This has been a weird season for strawberries in Ontario, but I managed to find some last weekend. Traditionally I use low-sugar recipe which uses a packet of pectin. Pectin is what turns the fruit-sugar mush into a semi-solid mass as it cools. Most fruit has enough pectin in it to set the jam to […]

A note on preserving

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cooking / preserving

It is this time of year that thoughts turn to preserving. Some would likely think that preserving is a lot of effort, but in reality, made in small batches, it is more than manageable. And there are a number of exceptional resources out there to help. I have posted previously on making quince jam, and in a post later this week I’ll talk about the strawberry jam I made last Sunday. You don’t have to […]

A Kashmiri curry

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cookies / food / recipe

Making homemade curry for beginners can be challenging. Ingredient lists can be long, and people can get scared of the myriad of spices needed. Yet there is nothing quite like a homemade curry. So this week I made a Kashmiri curry from the Hairy Biker’s book “Great Curries“. The result was a mild, exceptionally tasty curry. Si and Dave have an infectious appetite for creating great food, and their books are as good as their TV […]

Bacon and egg pie

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cooking / food / recipe

The bacon and egg pie is a British classic, which has many representations. It is easy to make, and can be eaten both hot, or cold. It can be flat in a jelly roll pan, or in a loaf-type pan. This pie differs somewhat from more traditional recipes, such as the “deep egg and bacon pie“, from Angela Boggiano’s book pie. That recipe is more a quiche-with a lid, and also incorporates pork loin, cheddar, and […]

Skyr – yoghurt or cheese?

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food

Skyr is a cultured dairy product similar to strained yoghurt. It’s thick, and can be thicker than Greek yoghurt. We ate a lot of it in Iceland, where it comes in numerous flavours. Skyr is made from skim milk, which seems weird because of the thickness of Skyr – but it is fat free. Skyr is unique to Iceland and Norway, having moved across the waters  more than a millennia ago. Firstly, skyr is technically not a […]

A great use for mason jars

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cooking

Sometimes innovation is simple. I enjoy maple syrup (especially Quebec maple syrup), but one of the challenges has always been how to store it  in the refrigerator once the can has been opened (yes, I buy canned syrup, which has a longer shelf life). I have tried swingtop bottles, but they aren’t that convenient. Then I got one of these for christmas last year. Just add mason jar. The “Mason Tap” is made in the U.S., […]

Raspberry syrup (or cordial if you’re British)

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cooking / food

What to do with less-than-nice raspberries? Last year the raspberries in my father-in-laws garden were fantastic. This year, maybe due to the dryer May, they aren’t so nice – stunted, sour-ish. The best thing to do with these raspberries is to make some raspberry syrup – great for pancakes, waffles or to add to carbonated mineral water to produce an Italian-type soda. The method of making a fruit syrup is exceptionally simple. Ingredients 1 lb raspberries 1 […]

The making of Pavlova

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cooking / food / recipe

Pavlova is an odd dessert, but one which almost everyone likes. Pavlova is a baked meringue topped with fresh whipped cream and fruit. The pavlova has a thin hard outer shell, and a soft “cloud-like” centre. The dessert was created for and named after Russian ballet dancer Anna Matveyevna Pavlova (1881-1931), who toured both Australia and New Zealand in 1926. There have been years of debate over where it first appeared, Australia or New Zealand, although a recipe for “Meringue […]