This week, is just train station...ad DS16 is back at school resuming studies for the week, but the following week, he will be on Work Experience again at another location.
Back to blogging....I knocked on a ladies door about ten days ago....Oh My! Has it been that long, she will be thinking I am not coming back....I had been eyeing off her lovely huge mandarin tree for a while now...and it soon got the better of me, and I approached her to ask if I could barter some fruit from her in exchange for some baking.....so this is what I have done with the mandarins so far............
Mandarin Kefir drink
|For this amount of Kefir,|
I used 2 cups of Mandarin juice
It could have been stronger, but it was lovely just the same.
1 1/2kg (3lb) mandarins
15g (1/2 oz) citric acid
11 cups (2 3/4 litres) water
1 3/4 kg (3 1/2lb) sugar
1. Chop the mandarins and the lemon into small bits, peel, pith and all.
2. Mix together the mandarins, lemon, citric acid and water in a large bowl and allow to soak overnight.
3. Transfer to a large saucepan and simmer for about 1 1/2 hours or until the lemon rind is tender.
4. Pour the mixture into a jelly bag and allow to drip for at least 12 hours.
5. Pour the juice into a large saucepan and add the sugar.
6. Heat gently, stirring constantly, until the sugar is dissolved.
7. Bring to the boil and boil rapidly until the jelly has reached setting point.
8. Pour into warm sterilised jars and seal when cold.
While the whizzer is dirty with mulched Mandarin and lemon...I decided to just give it a quick rinse...then make Rhonda's Whole Orange Cake
I weighed an orange, then used that weight in mandarins.....I also doubled the recipe, which I usually do, seeing the oven is on and there is space......I thought it would be great way to use up all the little mandarins that are fiddly to peel.....*see note
|There are five of the mini bar cakes missing, as we had these for dessert.|
Today I will deliver the large cake to the lovely lady that gifted me the mandarins
Then tomorrow I will give her a few jars of the Mandarin Jelly
|Add a nob of butter to help make the icing mixture set.|
Use mandarin juice to flavour the icing
|If it is too thick to spread easily on a cake...........|
|Add a little more juice.|
I'm trying a new method of draining the broccoli....after blanching in boiling water for 2 minutes...I immersed the broccoli in cold water, changing the water twice with each batch...If you add too much broccoli into the boiling water, it will take longer to come back to the boil, exposing the broccoli to the heat for longer than needed. Stopping the cooking process quickly in cold water, keeps the lovely green colour that broccoli has.
|For this amount, I added 1 tablespoon of salt|
|Add the salted broccoli to a clean sterilised jar, then top with boiled cooled water|
Loosely cover with a lid, and leave on the bench at room
Add the salted broccoli stems to a clean sterilised jar, then top with cooled boiled water.
Loosely cover with a jar lid (not shown), and leave at room temperature for 3 to 5 days....tasting every 12 hours or so after day 3.
I'll let you know how it goes........
7 bags of Broccoli for the freezer, some for dinner that night, and the lacto fermented stems....
Not bad for around $4.....