Homesteading, Preserving

Rose petal Jam

I first made this Jam last year. I didn’t use a recipe and experimented but this year I wrote it down to share so I can find it next year! Unfortunately I haven’t managed to figure out how to make this in larger batches as its a very delicate jam and I don’t want to compromise the flavour which is like Turkish delight in a jar. Because of this it’s a really special jam in our family and we live to make rose jam tarts with whipped cream in the winter. 

Recipe 

I fill my basket with the most fragrant and darker coloured roses in the garden. Measured out it’s about three compacted cups. 

I put the rose petals in a pot with two cups of boiling water. Simmer until the petals have almost list colour then add two cups of sugar and one squeezed lemon. 

When sugar has dissolved I added 11/2 teaspoons of powdered pectin. 

I then bring to boil and reduce to medium boiling until it reaches desired consistency. This Jam sets a bit more like a jelly with the use of pectin. If you prefer a syrup for ice cream or cordials omit the pectin and do not boil as long. 
Enjoy

Cheese

Japanese cheese cake

We have a huge amount of eggs at the moment and I’ve been looking into different ways to use them. We try to eat egg dinners and breakfasts regularly, make ice cream and mayonnaise but still there seems to be a endless amount. For a while now I’ve been coming across different recipes for ‘Japanese cheesecake’ on pinterest. I’ve altered the original recipe to suit my tastes and ingredients and the result is kind of a cross between a souffle , cheesecake and pavlova it’s definitely a lighter healthier cheesecake than the traditional new York and worth a shot if you have a surpluss of eggs to get through.

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Ingredients

250g cream cheese
25g butter
7Tbsp milk
6 eggs separated
1tsp cream of tartar
1/2 C sugar
Juice of 3 lemons
Tsp zest
3 1/2 C flour
2 tbsp cornflour

Method
In a microwave or a pan gently heat to melt the butter, cream cheese and milk and mix together while still warm add the sugar and set aside to cool

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Whisk the egg whites until glossy and stiff

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In a separate bowl mix the eggs yolks , sifted flour , lemon juice and zest , add in the cream cheese mix and stir until smooth.

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Slowly fold in the egg white mix being careful not to overmix

Pop into your greased cake pan (spring form is best for this cake) then put it inside another larger pan and fill with water to create a water bath.

Put in a preheated oven at 170C and bake for 35-45 mins turn off the oven but leave the cake in there to cool. Once the cake has cooled you can enjoy it straight away with fresh cream and berries. We had ours with homemade raspberry sauce from the raspberries we grew last year 😋

Baking, Foody things, gardening, Homesteading, News

Brunswick Stew, Ginger Snaps and seed raising

We’ve had a lovely grey day here and though we didn’t get much rain it gave a good excuse to hermit inside and do whole wholesome cooking.

I wanted to try a few more recipes from Marie W Lawrences farmers kitchen handbook that I had mentioned in a earlier post so today after getting some of our seeds in there mini greenhouses old strawberry and tomato punnets. I have found these to be excellent for raising seeds.

IMG_3466We also cooked a delicious Brunswick stew a recipe I had never tried. Traditionally it is cooked with squirrel but as we seem to be lacking these in Australia we used the suggested substitute of home grown chicken (well cockeral in our case) but I am keen to try it with rabbit.

Here is the recipe – I cooked it in a pressure cooker but I will write it up as is from the book with conversions.

Brunswick Stew

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  • 1.5KG Chicken (coat in the salt and pepper)
  • 3 slices Bacon
  • 1 large Onion chopped
  • 6-8 Peeled diced tomatoes (I just chopped I never bother peeling)
  • 11/2 C corn
  • 1/1/2C lima beans ( I used 1 tin 5 bean mix)
  • 1T Worcestershire sauce
  • 1t salt
  • 1/2teaspoon pepper
  • 1/2tsp marjoram
  • 2T Brown sugar ( I used 1)
  • 2T cider vinegar
  • 1/4t tobasco
  • 2C diced peeled potatoes

Recipe

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In a large pan cook diced bacon until the fat is rendered – remove bacon then brown the chicken pieces in the fat.

Once one side is browned turn over and throw in the onions to cook while the other side browns.

Stir in tomatoes, Marojam, brown sug, cider vinegar, worcestershire and Tobasco sauce bring to boil then simmer covered over medium heat for 20mins

Stir then add potatoes and beans, stir again then cover and cook for another 20 mins.

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Serve with homemade dinner rolls or buttermilk biscuits

and

GingerSnaps

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  • 2Cflour
  • 2t ginger
  • 1tcinnamon
  • 2t bi carb
  • 1/2tsp salt
  • 3/4C butter
  • 1C sugar
  • 1egg
  • 1/4c molasses
  • extra sugar to roll dough in

Recipe

  1. Cream butter and sugar
  2. beat in egg and molasses
  3. blend in dry ingredients
  4. roll teaspoon sized balls then toss in sugar place on greased tray 2″ apart

Bake at 180C for 10-12 minutes the longer you bake the crunchier the cookie

I loved the flavour in these cookies they reminded me of dutch speculaars.