Hello everyone : ) I thought I would share I have had a productive little time in my kitchen with some tamarillos I brought off trademe from a trader named 'poplarpark' - beautiful produce so very much recommended+++++ - (I just did a trademe search for tamarillos). So I have poached the tamarillo after I blanched the skins, left them whole and they look all plump in the jars ready for eating by themselves or with cream - I could make a crumble or pie - yummmmm. I also found some fresh cherries at Woolworth's here in Lower Hutt and layered the cherries with sugar half way up a wide neck jar then I carefully tipped a bottle of vodka over the top and now it will sit for three long years. It needs a turn every month or so but what will happen is the vodka will turn the cherries white and infuse into the stone. When it is ready to drink the deal is to pop a cherry into your mouth and pierce the stone with your teeth and be merry!!! Have a great weekend - Vanessa : )

leon20 - 2008-06-08 13:49:00

Hi Vanessa.. party-time at your home in 3 years huh!! :-).. Isn't it great to have shelves with your own preserved goodies displayed.. I've made a boysenberry liqueur in a similar way, as Christmas gifts.. once it was ready, the boysenberry colour of the liqueur was just beautiful.. and was appreciated by the recipients - some of whom used it as an icecream topping! I bought Tamarillo's off Poplarpark last year - we really enjoyed them.. I preserved some and made Tamarillo Chutney, then used some fresh, or as one of our favourite desserts..

juliewn - 2008-06-11 01:39:00

Tamarillo's and Cream: I cut the tamarillo's in half then scoop them out in three or so pieces from each half. Use as many of the fruit as you want. Place them in a bowl, and sprinkle with brown sugar. Stir the sugar in, tasting as you go till you get just the sweet/tart mix you like. Cover the bowl and leave in the fridge for at least a couple of hours. Just before dinner, fold some fresh cream, or whipped cream, through the mix.. and enjoy the delicious result piled into tall glasses or pretty dishes.. However, take care.. it's rather moreish!!! Cheers.. Julie

juliewn - 2008-06-11 01:39:00

Hi... hope you're all enjoying the goodies made from summer and autumn harvests.. especially nice to enjoy them when it's cold outside..

juliewn - 2008-06-12 23:48:00

Bumping for rhubarb recipes.. :-)

juliewn - 2008-06-16 01:18:00

Bumping.. :-)

juliewn - 2008-06-20 02:11:00

Bumping julie's yummy thread! :o)

jenna68 - 2008-06-23 19:25:00

and again bump

leon20 - 2008-06-26 05:38:00

Hi Everyone.. :-) I have some Jerusalem Artichokes.. has anyone used them in any pickle, chutney, etc.. we love them roasted - after trying to find some for years, then being given a couple of tubers, thankfully they're now growing well.. thanks for help..

juliewn - 2008-06-27 01:31:00

Hi Julie, I am back from my travels. Here is a Digby Law recipe for you. We grow them too and love them roasted or as soup- have good recipe for that too.
Artichoke Pickle.
750g artichokes, 3 red or green peppers, 1/2 C salt, 5 1/2 C white vinegar, 2 C water, 250g sugar, 2 T dry mustard, 1 T tumeric, 2t celery seed, 1 t mustard seed.

katalin2 - 2008-06-27 14:49:00

Artichoke Pickle- continued. Scrub artichokes.Finely chop with seeded peppers, onions. Sprinkle salt over them and stand 12 hours. Squeeze out as much water as poss. Combine 2 C vinegar with the 2 C cold water and pour over the veges. Let stand for 24 hrs. Drain well and discard liquid. In a saucepan, mix remaining 3 1/2 C vinegar with the sugar, then heat only until sugar just dissolved.

katalin2 - 2008-06-27 14:54:00

continued.... there should be 3 med onions in the ingredients!!! sorry- trying to go too fast... Remove from heat, and allow to cool. Stir in the mustard, tumeric, celery seed and mustard seed. Por this over the veges and if the mixture is not moist enough add extra vinegar. Pour into clean jars and seal. Makes about 2 litres.

katalin2 - 2008-06-27 14:58:00

Julie, I would be interested to know how this recipe turns out as I haven't made it but have heaps of artichokes. I am using cider vinegar made during summer from recipe in NZ Gardener Book. Dealing to feijoas and kiwifruit from our garden and grapefruit from North Island son brought down last weekend.

katalin2 - 2008-06-27 15:02:00

Hi Cathy.. thanks for the recipe.. it sounds delicious.. hopefully I can get some time to make it this week.. wish me luck! I'm planning to make the cider vinegar once I have apples growing here - does it taste similar to the DYC cider vinegar?? I'm guessing it tastes better.. Hope you're enjoying all those fruits.. have a lovely week..

juliewn - 2008-06-30 00:49:00

Bumpety bump.. :-)

juliewn - 2008-07-02 03:31:00

Hi Julie, the cider vinegar I think is even nicer than the bought stuff. It was so easy to make too- will be doing it again next year. My marmalade turned out well- it gets such a good set at this time of the year. How did your artichoke chutney turn out??

katalin2 - 2008-07-02 11:31:00

Hi Cathy.. that's great the vinegar tastes so good.. I'm looking forward to making some in the future.. might need to buy some apples until I have them growing here.. I haven't made the chutney yet.. will post here when I do - if I get time! Thanks again.. Have a lovely weekend..

juliewn - 2008-07-05 01:59:00

Bumping.. :o)

jenna68 - 2008-07-09 05:36:00

preserved lemons?? (Hi Julie : )) anyone do this? I think I just add rock salt with some herbs to the cut lemons but I thought I would check in this dynamic thread first!
Oh and any other ideas for anything lemony?? Lemon honey, preserved lemons.....???? Thank you and have a lovely weekend

leon20 - 2008-07-11 08:10:00

Hi Vanessa :-).. hope all is going well for you.., I've not preserved lemons - my trees are still small and as we love lemon's, I've not yet had enough of them to preserve.. hopefully someone will be able to add how they make them.. Have a great week.. :-)

juliewn - 2008-07-14 00:44:00

OMG this thread is great! but I'm kinda lost can someone point me to post numbers if anyone posted anything to do with tamarillos please?

thleaf - 2008-07-14 10:08:00

I already got post #352 and I've made enough chutneys! Looking for other ideas jams or preserves or pickles?

thleaf - 2008-07-14 10:10:00

Hi.. I'm glad you like the thread.. lots of tempting goodies.. :-) Here's a quick way to find recipes you're looking for: .
Have a page of the thread open, - or any internet page. Either click the F3 button at the top of your keyboard, or on the lower left of your keyboard, hold down the control (Ctrl) key, and at the same time press the letter "F". A box will pop up. Type a word you're looking for - ie "tamarillo" and click next.. and again.. until you find what you're looking for.. or you've found all the threads or posts with that word in. Not on that page? Go to the next one and repeat.. This makes it easy to find any thread or posts in a thread that you're looking for.. Hope this helps.. Enjoy..

juliewn - 2008-07-14 15:06:00

There's another thread with tamarillo recipes too. .. it's currently at the top of the recipe threads.. hope this helps.. and... bumping for chris160179

juliewn - 2008-07-14 15:08:00

Bumping.. for Kiwifruit ideas.. :-)

juliewn - 2008-07-18 04:20:00

And again.. :o)

jenna68 - 2008-07-20 07:28:00

Bumping.. .. Hi Tracey :-)

juliewn - 2008-07-22 03:53:00

BUMP for mum, who has a lot of tamarillos.

whiskey13 - 2008-07-23 13:25:00

Lemons and Limes Pickled in Oil

Wash 6 lemons and limes and cut into thin wedges.
Freeze until firm.
Sprinkle over 6 T coarse salt
Leave for about an hour

Layer slices into sterilised jars and pour on any brine that has collected on the plate.
Sprinkle paprika between the layers and tuck a bayleaf in the top.
Cover with salad oil- keeps 2-3 months in fridge.
To use, discard pulp and slice rinds finely
I haven't actually made this but it comes from one of Annabel Langbein's books- sounds interesting.

katalin2 - 2008-07-24 11:11:00

Hi Cathy.. :-) That sounds good.. I've wondered why pickled lemons are made including the pulp, and then the pulp is discarded.. and am guessing that the pulp helps with the flavour in the jar.. though.. why then is the pulp not used? Do you know why it's not used at all??.. I'm a dedicated lemon fan.. it seems wrong to not use the pulp! Thanks.. Cheers.. Julie

juliewn - 2008-07-24 17:16:00

Something to make with only goodies in it: Peanut Butter: Place 3 cups of peanuts (with or without skins) into an oven dish or microwave dish. Toast, stirring often, until the peanuts are only just beginning to change colour. Leave till completely cold. Place 2 cups of the peanuts in a food processor and whizz until a smooth paste has formed. Add the remaining 1 cup of peanuts, and pulse to chop the nuts just a little for super-crunchy peanut butter, a little more for crunchy, or till smooth for smooth peanut butter. Taste - add salt to taste if you need to, or enjoy your own peanut butter just as it is..

juliewn - 2008-07-26 00:41:00

Bumping for apple recipes.. hope this helps..

juliewn - 2008-07-28 05:01:00

Bump for marmalade recipes :-)

juliewn - 2008-07-31 21:24:00

Up it goes .. *Hi julie* :o)

jenna68 - 2008-08-02 07:33:00

Hi Tracey.. :-).. I hope all is well for you there ... more storms here, and they're across the country again by the looks of the TV weather maps.. keep safe..

juliewn - 2008-08-02 23:31:00

Bumpety bump.. :-) :-)

juliewn - 2008-08-05 02:15:00

Hi Julie, sorry I don't know about the pickled lemons why the pulp is not used- I am inclined to use the whole lot although I have not made the above recipe. Hope you are surviving the cold wet winter...

katalin2 - 2008-08-05 08:50:00

yah !! what a great idea , keep it bumped will come back later when kids are napping

m41 - 2008-08-05 09:29:00

Hi Cathy.. :-).. thanks for your info about the lemon's.. I'm a serious lemon lover - my family pretend to faint and do all sorts of crazy things if I bake something without lemon in it!!! lol.. I'm really not that bad!! We're getting persistant rain here - it's weeks since we had a day without some - or a lot - of rain.. I spent a short time in my garden last Sunday - until the rain came again. I hope all is well for you there.. :-)

juliewn - 2008-08-06 03:52:00

Bumping for a rainy weekend.. .. anyone preserving or pickling or.... ?? I made Pear Ginger Jam a few days ago.. will add the recipe soon..

juliewn - 2008-08-09 01:04:00

Pavlova.. our favourite slightly crisp outer, with marshmallow inside.. and it couldn't be easier to do. Everything goes in the bowl and you beat it all together for 15 minutes and it's ready to place on the tray.. In a mixer bowl, place 3 egg whites, 1/2 tsp vanilla essence, 1 1/8cups sugar, 1 tsp cornflour, 1 tsp malt vinegar and 1/4 cup boiling water. Beat all together for 15 minutes. While it's beating, line an oven tray with baking paper. Heat your oven to 150°C. When the mix is ready, place in a pile in the centre of the tray, and spread out to form a circle about the size of a small dinner plate. Place in the oven and bake for 5 minutes, then without opening the door, reduce the oven temperature to 90°C and cook for 45 minutes. Again don't open the door at all. Turn the oven off and leave the pavlova in the closed oven till it's cold. Remove from the oven and slide onto a platter and decorate as you wish.

juliewn - 2008-08-11 00:28:00

If you want, you can bake the pavlova straight onto a round ovenproof platter (a microwave turntable is good) - without using baking paper, so it's already on the platter you wish to serve it on.. makes it even easier.. You can also make the pavlova well in advance
of when needed, and freeze it in a container.. it won't go hard due to the sugar content, and can be decorated straight from the freezer and served immediately.. makes it an easy choice when preparing for parties or Chirstmas etc..

juliewn - 2008-08-11 00:29:00

You can use this recipe to make 6 individual
pavlova's - spread them into saucer sized circles on the oven paper - or onto individual oven proof serving plates, and bake for 5 minutes at 150°C, then 20 minutes at 90°C. then turn the oven off and leave till cold.. everyone then has their own pavlova.. These are also easy to freeze.. good for a night when you're home by yourself and "just feel like something else!"..

juliewn - 2008-08-11 00:30:00

And.. thanks to another trader who posted about doing this some time ago: You can use the individual pavlova's to make surprises - when you spread them out before baking, make a hollow in the centre of each pavlova. While they're cooling in the oven, make an easy chocolate mousse - melt 125gms dairy milk chocolate and 25 gms butter in your microwave just till the butter is melted. The chocolate will look whole though it will be soft. Stir together till smooth. Add 1 tsp vanilla and the yolks of two eggs. Stir through well. Whisk the egg whites till stiff and fold them through the chocolate mousse - and voila - your chocolate mousse is ready. Cover with plastic wrap and chill till needed. When ready to decorate your pavlova's, place them onto individual serving dishes, place some chocolate mousse in the hollow in the top of the pav's, and cover the mousse completely with whipped cream, so the mousse is hidden, and decorate. When they're served, your guests will find the chocolate mousse surprise inside the pavlova.. Yum!!

juliewn - 2008-08-11 00:31:00

The surprise doesn't work so well with a large pav as the mousse is a bit heavy to serve without it falling out, as you cut the pavlova and lift it onto plates.

juliewn - 2008-08-11 00:32:00

Pavlova roll Use the same pavlova recipe.. and spread the mix on baking paper in a swiss roll tin - if you want, the mix can be spread more thinly into two slice tins.. Sprinkle coconut on the top of the mix - it will toast as the pav cooks and become a lovely light brown. Cook the pav at 150°C for JUST 15 minutes. While that is cooking, place a piece of lunch paper or baking paper on your bench. Sprinkle caster sugar or coconut over this. When the pav is ready, turn it upside down onto the caster sugar. Gently peel the baking paper off. Use the lunch paper to help roll the pav into a roll - like a sponge roll. You can do this from the side or the end, depending on the size dish you'll serve it on.

juliewn - 2008-08-11 00:34:00

Leave rolled together till the pav is cold. , then unroll it carefully. Spread well drained crushed pineapple (or your favourite fresh or preserved fruit) over the surface, and then some whipped cream. Roll the pav up gently again - small splits will happen - they add to the effect.. and place onto a serving dish. Cover with plastic wrap and refrigerate till needed. This can be made the day before needed. When serving, slice cross-wise or diagonally.. and place on dishes..

juliewn - 2008-08-11 00:35:00

You could make a berry couli to serve this with.. Use a can or jar of your favourite berries. Drain the juice through a sieve, then press the pulp through so the seeds are removed. Sweeten the pulp to taste and refrigerate till needed. Or place half the juice and pulp in a microwave bowl - add a little cornflour and sugar to taste and stir to blend. Heat in the microwave stirring often, till the juices have thickened. Stir well and mix the remaining juices well into this. test for sweetness. Leave to cool.. Place a swirl of this onto a plate, then offset a slice of the pavlova roll.. Enjoy!

juliewn - 2008-08-11 00:36:00

I did this for a 50th Wedding Anniversary party and it looked great and worked very well... Make a double pavlova recipe. Place baking paper on an oven tray, and spread the pavlova mix right across the rectangle of the tray, leaving about 3cm around each edge to allow for expansion when cooking. Your Pav. will then be rectangle in shape. Spread it so it's the same height right across the tray. Bake as per a one pavlova recipe directions. Once the Pav. is cold, you can place the whole tray in the freezer until the day it's needed if you want - they freeze very well without cream. When decorating, leave the Pav. on the paper on the tray - just neaten the edges of the paper - and serve it from there.

juliewn - 2008-08-11 00:37:00

To decorate: Spread whipped cream right across the top of the pavlova. Now cut the pav into smallish squares - and then decorate each square. I used slices of Kiwifruit on half the squares, and a strawberry that I cut so it would fan out, on the other half of the squares. I had the kiwifruit on one corner, then strawberries diagonally across for the next three squares, then kiwifruit for the next angle, etc.. till it was all decorated. It looks great when the decorations run diagonally like that. And it's easy to serve, and you'll definitely impress!

juliewn - 2008-08-11 00:38:00