Tomato Passata
Passata is essentially tomato purée. It’s cheap and readily available, but sadly the commercial product is often made with under ripe, acidic fruit. Home made passata made with sweet red … Continue reading
Apricot Jam with Vanilla and Kernels
When I was a child there was a high yielding apricot tree in our backyard. My Dad was the foodie parent, he was the one who experimented with preserves. I … Continue reading
Indian Style Mango Chutney
I love Indian style chutneys, not just with curry, but to zest up a simple steamed chicken breast, grilled fish or to give a plain barbecued sausage some pep. The … Continue reading
Mixed Berry Conserve
The festive season and berry season coincide in the temperate south eastern part of Australia. Strawberries, raspberries, blueberries, boysenberries, black and red currants are popular for celebratory desserts, in fact … Continue reading
Gravlax
A traditional Scandanavian method of preserving fresh salmon, thin, luxurious, silky slices of gravlax make a glamorous starter, or an hors d’ouevre topping alternative to smoked salmon. There are many … Continue reading
DIY Vanilla Essence
There have been numerous occasions in my cooking past that I have looked at vanilla beans sitting in the strainer, refuse from passing a custard and thought there must … Continue reading
Parmesan Oil
This is the beginning of another occasional series on Please Pass The Recipe. “Waste Not Want Not” will highlight money saving, ingredient stretching and flavour enhancing ideas in the kitchen … Continue reading
Dairy Free Lime Curd
I have never seen limes being sold as cheaply as they were during this year’s autumn. I bought up big, made several batches of lime cordial to enjoy with vodka … Continue reading
Lemon Cordial
My thrifty Mum never wasted fruit gifted by neighbours over the side fence. Putting fruit gifts to good uses was probably taught to her by her own mother who had … Continue reading
Please Pass the Recipe 