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Home preserves
Fri 2-Aug-13
9:17 pm
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mike.
Coventry

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I finally got around to making the lime curd tonight, using the microwave method here. It's cooling and thickening as I write. I had a quick taste a minute ago and it is quite sharp.

Visit my blog for food, drink, photography and hamsters.

Fri 2-Aug-13
9:44 pm
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brightspark
Wilts

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OH picked the cherries (Morello) that the blackbirds have left us - from an espalier that is as tall as our garage, pitched roof(!), and full of cherries, we had 740gms left ..... oh well, at least we have some  jam!

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

Sat 3-Aug-13
4:05 pm
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Terrier
York

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Made the sliming world lemon curd last night for a low calorie lemon meringue pie, it wasn't bad, but you could really taste the sweetener that was used instead of sugar, I think I'd be tempted next time to use the real stuff, or maybe the half/ half stuff and just cut out the butter and substitute the quark instead - that bit of it was successful.
Has anyone used the stevia stuff?

Sat 3-Aug-13
4:11 pm
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ep
Bulgaria

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How does it work?

Stevia is a plant that contains natural sweeteners that are used in foods. Researchers have also evaluated the effect of chemicals in stevia on blood pressure and blood sugar levels. However, research results have been mixed.

 

Steady now Jan....I'm still doing the research....eeekeeek

Who lives long sees much : The diary of my life in Bulgaria

Wed 7-Aug-13
6:19 pm
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mauramac
Kent

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brightspark said:

Made some gooseberry jam this morning -we have a mixture of red and green, but using only the green gooseberries (1.4 kgs) I cooked up the jam. Strangely, and I didn't expect it, but the result is a beautiful red/pink jam.

If I had cooked up the red ones, I would be looking at a red jam, of course.

Searching for some recipes (some say add water, some add none), there was a description of a 'brown-y' colour jam when using green gooseberries, so I am really pleased with the result! ok  ok

Ah - Val, I just stumbled across your post about gooseberry jam (just posted up a question myself about mixing the red and green varieties for jam) and now wondering if mixing the two would produce a browny colour jam....someone out there must have tried it but I have found nothing so far on Google. I might try adding the redcurrants I have to the red goosegogs - at least that should stay red big_laugh

Learn from yesterday, live for today, hope for tomorrow.

Wed 7-Aug-13
6:26 pm
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mauramac
Kent

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This topic is such a mixed bag of things - meant to say in response to earlier posts that

a) I have just discovered elderflower presse -in the green bottle. Its the one that has a slight fizz to it and it has proved a godsend this summer for me as I hate drinking water and it's the only non alcoholic drink I can stomach when out and about. There is also one with pomegranite in it (very pretty pink colour) and that's also nice.

b) I love all recipe suggestions but am I the only one who can't get their head around 'cup' measurements. I have tried - honestly, I even have a proper set of cups but they drive me nuts especially when measuring butter or other fats in them. I just don't get them, I have to stick to weights - my loss I guess.

Learn from yesterday, live for today, hope for tomorrow.

Wed 7-Aug-13
9:13 pm
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brightspark
Wilts

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Me too, Maura.

Still prefer the weights - to me it seems more accurate!

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

Thu 8-Aug-13
6:17 am
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Aly
Normandy France

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I have a good set of mearuring cups too, Nigella Lawson no less! I always prefer my proper old fashioned scales that use weights, I have imperial and metric. OH has just repainted them for me in keeping with my new kitchen colour of royal blue. The pan is a bit small though so fruit has to be weighed in batches.

Trying to enjoy life as it is

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Thu 8-Aug-13
8:42 am
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brightspark
Wilts

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That's interesting, Aly, I have the old-fashioned 'balance' scales (is that what you have?), and, although I bought them in the 70's, I particularly chose the metric set as that was the 'new' measure then.

Unfortunately, I didn't think it through enough, because a lot of my old recipes are given in imperial weights. doh  I do wish I had an imperial set now. roll_eyes

 

The balance scales are great for Victoria sponges - the eggs are my weights, and all the other ingredients are weighed against them, as some are larger or smaller than others!  It works for me!  ok

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

Thu 8-Aug-13
9:07 am
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Xahha
Suffolk

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We have a scale pan balance set also with both metric and imperial weights.

 Are we having fun yet? I am!

Thu 8-Aug-13
11:10 am
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mauramac
Kent

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I'm so glad it's not just me who doesn't like cup measurements.

Val, I'm interested in your victoria sponge method using eggs as your guide for weight. I have read that before in the past and yet I have never tried it - always following recipes slavishly is one of my minor OCD problems what_the_heck

I love sponge puddings and my Mum used to just chuck all ingredients into a bowl and mix up a beautiful light sponge mix which she would then pour over whatever fruit she had to hand (usually stewed apple) and bake it in oven. Absolutely delicious - how I wish I had asked for the sponge recipe as I have yet to repeat it exactly like hers.

I have a small set of scales with weights but the bowl is way to small to be of much use but I can't bare to throw it out. 

Learn from yesterday, live for today, hope for tomorrow.

Thu 8-Aug-13
11:31 am
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eileen54
Somerset

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I prefer to use cup measurements when I can, too lazy to drag out the scales, you could be having trouble because most recipes that have cup measurements are for america and I think american , and english cup measurements are different. I have a set of american ones I bought in the PX while living in Berlin and don't have any trouble.

I am like you Val when making victoria sponge using the eggs for weight and matching it with the other ingredients.

Never give up Tomorrow is another day.

Fri 9-Aug-13
9:26 am
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mauramac
Kent

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Is that right Eileen? I didn't know that the cup measurements were different but then surely the whole point of using cups is that it doesn't matter what sizes they are as long as you stick to recipe instructions - it will all balance out. I'm sure I read somewhere they originated in the US when the settlers arrived and were travelling long distances and couldn't carry weights and scales around with them - but that could be a myth. If it is true I wonder why they have continued to be used in more modern times when most homes have scales.

Anyway - I still can't get used to them even though I have the cup conversion table from Delia's website - must be me I guess thumbs_down

Learn from yesterday, live for today, hope for tomorrow.

Sun 22-Sep-13
10:13 am
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Ambersparkle

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Got Apple Chutney on the go, got to get some of these Apples used up. Had to buy extra Jars from Lakeland. People are glad of Preserves, but never think to bring the Jars back.

Sun 22-Sep-13
1:05 pm
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mauramac
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Ambersparkle said:

Got Apple Chutney on the go, got to get some of these Apples used up. Had to buy extra Jars from Lakeland. People are glad of Preserves, but never think to bring the Jars back.

 

Christine - try Freecycle for your jars. I put a wanted advert on my local group and had a really lovely lady give me over 70 beautiful jars with lids in beautiful condition which has helped me enormously - and now we are regular contact she is collecting jars for me and unwanted fruit. I have given her some marmalade and chutney in return and we are both enjoying helping each other. Its just so nice to meet and make friends with nice people. We discovered we have a lot in common with both of us owning rescue dogs and being volunteers for animal rescue charities. Just a thought - you might get lucky as well.

Learn from yesterday, live for today, hope for tomorrow.

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