Sunday, 11 November 2012
My edition was published in 1990.
The book contains wonderful information about nearly one hundred fruits, nuts and seeds.
There are also about 200 recipes, designed to enhance out the flavour of the main fruit or
Loquats are in season here in Adelaide and most folks do not know what to do with them.
Here is a recipe I have adapted from Gail's book.
Chickpea, Rice and Loquat Salad
2 cups of cooked chickpeas
2 cups cooked brown rice
2 cups of peeled and sliced loquats
1/2 cup of olive oil
juice of 2 lemons
2 teaspoons sweet paprika
salt and ground black pepper
2 cloves crushed garlic
1/2 cup of chopped parsley
2 sliced spring onion (optional)
Chopped chilli to taste
Chopped coriander to taste
Mix all dressing ingredients together and stir through peas, rice and loquats.
This salad is also great with tomatoes or diced orange if you do not have loquats.
Friday, 9 November 2012
5oog black currants
10 fresh black currant leaves
750ml bottle brandy
Crush currants and leaves.
Add sugar and brandy.
Pour into wide mouthed jar and shake to dissolve sugar.
Shake now and then for a month or more.
Strain and bottle.
I sip it neat, in a shot glass but its easy to drink more!
(From my elderly neighbour, Janny)
3 cups raspberries
1/3 cup sugar
6 lemon verbena leaves, crushed
Into a large, wide-mouthed jar put the raspberries and sugar and stir gently to crush a little.
Add the verbena leaves and the vodka.
Leave in a warm room for 4 weeks or more, shaking now and then
Strain and bottle.
I sip it neat in a shot glass.
(from a beautiful book called Plum Gorgeous)
1 litre vodka
peel of 12 large lemons
equal parts sugar and water
Into a large wide-mouthed jar put the peels and pour over the vodka.
Shake now and then for 3 months.
In a pan, heat a cup of water and stir in the sugar to dissolve. Let cool completely.
Add the syrup gradually to the limoncello, tasting as you go, just until its how you think it should be!
Leave again for a week or more. May need straining again.
Most recipes have much more volume of syrup but I prefer it like this.
(From my friend Deb at Nirvana Farm)