tag:blogger.com,1999:blog-85994402530803230342024-03-06T04:56:34.549+11:00The Preserving PatchLiving on a farm is all about seasons especially when you want to make the most of the fertile soils of the North West Coast of Tasmania. This blog is a diary of growing, harvesting and preserving the produce of those soils just as I have been doing for the past 30 years. Come with me on my journey through the seasons. Maybe you will be inspired to grow and preserve your own too.Sue Robertshttp://www.blogger.com/profile/14967885617980764926noreply@blogger.comBlogger173125tag:blogger.com,1999:blog-8599440253080323034.post-22503613141561666462018-06-29T17:41:00.001+10:002018-06-29T17:41:24.705+10:00Djath Vermoshi Albanian Cheese Vermosh style June 29th June 2018<div dir="ltr" style="text-align: left;" trbidi="on">
With cold and windy weather keeping me indoors last weekend, I decided to try out the recipe for cheese I had been given at our guesthouse in northern Albania. The recipe, handwritten on the back of our bill, was lacking in finer details but I thought I would see what I ended up with.<br />
First instruction was to warm the milk, no temperature given, so I guessed somewhere between 85 and 90 degrees F like Feta might be a good starting point. "Add the bacteria", I translated into adding mesophilic culture so I opted for Flora Danica. There was no mention of rennet but i decided to add a few drops at the same time as the cheese we had tasted had to be pressed and so would need a firm curd. Leave at room temperature for 2 days.<br />
"Pour off the water". I figured I needed to cut the curd roughly and then drain through cheese cloth for a couple of hours.<br />
"Put the cheese under a stone for 2 days" How heavy would a Vermosh stone weigh? Maybe 2.5kg per mould? Let's try that.<br />
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The curd was quite soft so needed to go into a mould for pressing. A chopping board on top of the moulds held the weights for the next 2 days.</div>
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Next the cheese was to go in salt water. My recipe said the water needed to be salty enough for a raw egg to float. This is about 18% or more. This is the way to store the cheese , like Feta. It makes it quite salty so can be washed prior to serving.</div>
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It ended up as quite a crumbly cheese, much like Feta but a lot less time consuming to make. It tasted quite different to the Albanian version but their Jersey milk tasted very different to our Friesian grass fed milk so perhaps that accounts for it. I shall certainly be making it again!</div>
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Sue Robertshttp://www.blogger.com/profile/14967885617980764926noreply@blogger.com1tag:blogger.com,1999:blog-8599440253080323034.post-20529436277814015362018-06-25T22:11:00.000+10:002018-06-25T22:11:46.829+10:00Food Adventures in Montenegro Part 2, 25th June 2018<div dir="ltr" style="text-align: left;" trbidi="on">
Back into Montenegro after our little trip into Albania and the adventure continued. We were still savoring the produce of our Lake Skadar Airbnb as we had bought a bottle of their home made elderflower syrup, a perfect refreshment when mixed with voda sa gasom (mineral water). After overnighting in the Prokletije Mountains and the beautiful valley of Grbaja, where I had real Turkish style coffee<br />
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we headed to Kolašin, the nearest town to our next National Park, Biogradska Gora. And what a welcome we had at our apartment on the edge of town. Our host Slobodan arrived with homemade cheese, obligatory rakija shots and a bottle of Vranac the local Montengrin red wine along with his friend Zelkjo as his translator.<br />
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Next morning before we set off to the national park for the day, Slobodan arrived with some cake to take. There was lots of walking to do, so we appreciated the supplement to our standard lunch of bread, cheese and salami.<br />
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The following morning, to celebrate the birthday of both Max and Zelkjo, Slobodan arrived with more cake and rakija to send us on our way.<br />
One more national park to visit near the border with Bosnia. After following the Tara Canyon for about 60km, snacking on fresh strawberries bought from a viewpoint stall and melting left over ice cream<br />
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, we arrived at Durmitor National Park, ski resort in winter and popular tourist destination in summer. We finally got to buy some southern Balkans staple, burek, a spinach and cheese variety as well as a sweet cherry one. Eaten too fast for a photo from our lunch spot with this view.<br />
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Last night in Montenegro was an excuse for a break from self catering. We stayed in the old hydroelectric village of Pluzine on the lake.<br />
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Nearby, on a drizzly evening, Restoran Jezero was open for business although we appeared to be the only diners. We had to try the famous Njeguski pršut..a dry cured ham.<br />
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I followed this with some trout from the lake (jezero) while Max had the unappetizing sounding but tasty boiled lamb. Perhaps we didn't really need the side dish of salad with home made kajmak cream/cheese on top. Certainly no room for dessert after that lot!<br />
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And so all that remained was the drive to the border. Wow what a drive though. 56 tunnels hacked through the rock as we passed the long arms of the lake, over a huge dam wall then following the Piva canyon to the single lane bridge border crossing.<br />
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Sue Robertshttp://www.blogger.com/profile/14967885617980764926noreply@blogger.com3tag:blogger.com,1999:blog-8599440253080323034.post-20352372249572677932018-06-21T19:55:00.004+10:002018-06-25T19:15:33.522+10:00Afternoons in Albania June 21 2018<div dir="ltr" style="text-align: left;" trbidi="on">
Two afternoons in fact. When the shortest route from Skadar Lake in Montenegro to Prokletije Mountains Montenegro is via Albania and the car hire agreement says you can, what do you do? Go via Albania of course. And what a surprise it was. After spending several hours driving on a two way but one lane road on the cliff edges of Skadar,<br />
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hurriedly pulling close to rock faces when we spied trucks coming our way, it was amazing to find a road in northern Albania with parking pull-offs,double height guard rails, road shoulders and plenty of room for two way traffic and some amazingly engineered hairpin bends.<br />
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In a couple of hours, we had crossed the border near the Adriatic coast, negotiated the chaotic city centre of Shkoder, stayed parallel to the border and ended up 15km from another border crossing back to Montenegro. We stayed two nights in Vermosh in the Kelmend valley and surrounded by the Accursed Mountains. The guesthouse was part of the Peraj family home on a small farm. Mira milks 3 jersey cows every day, makes her own yoghurt and cheese, grows fruit and vegetable in the short summer and butchers her own meat. Daughter, Florida, is still trying to finish her education part time, but has great plans to capitalise on the tourism potential of the valley. It was a pretty stunning place for a 5 hour hike and plenty more longer ones if we had had the time.<br />
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The guesthouse served breakfast and evening meals on request. Breakfast of course consisted of homemade bread, cheese, yoghurt, local honey, fresh milk as well as some freshly made pastries and coffee.</div>
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The evening meals were also mostly home produce: prosciutto made in the months of snow on the ground, home butchered lamb, fresh cheese, and bread which we watched cooking in the slow combustion stove in their not quite finished commercial kitchen building. On the first evening Florida experimented with a delicious dessert of pastry jam and walnuts called Pasta Flora that a previous guest had told her about.</div>
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Florida and I swapped cheese recipes to try one day soon. Stay tuned! </div>
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It was a great two days where we really felt like we got to experience a bit of Albanian family life. I love the sort of travel where you do something on a whim and have the most unexpected experiences!</div>
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Sue Robertshttp://www.blogger.com/profile/14967885617980764926noreply@blogger.com0tag:blogger.com,1999:blog-8599440253080323034.post-16744813653303975842018-06-11T21:35:00.000+10:002018-06-11T21:35:39.146+10:00Food Adventures in Montenegro Part 1 Sunday 10th June 2018<div dir="ltr" style="text-align: left;" trbidi="on">
We crossed the border from Bosnia into a land of mountains. Montenegro seems to be made up of mountains and canyons everywhere except around the capital Podgorica. We first travelled to the spectacular coastline of the Bay of Kotor on a big new highway, winding our way down to the narrow coastal strip.<br />
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We stayed in an apartment, 30 minutes walk from the old town of Kotor, trying to avoid the cruise boat tourists who arrive in their hundreds every day even in the off season. Dinner in the old town on our first night was a bit disappointing mostly due to the bored waiter and the inflated prices. </div>
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So for our second night we followed the suggestion of our apartment host Milos, and walked 5 minutes in the other direction to Konoba Portun. And what a good decision it was. We decided to splash out and have the seafood platter....prawns, stuffed squid, fried squid, black risotto and three types of fish. It was delicious. So delicious I forgot to take a photo of the risotto but it came in a black pot so it probably wouldn't have shown up anyway.</div>
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We then spent a couple of nights out in the countryside of the Lustica Peninsula, too far from restaurants so self catering using some of the wild sage growing everywhere to flavour chicken and fish we had bought.</div>
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Lake Skadar was our next stop and I had booked an Airbnb several kilometres out of the town of Virpazar which sounded promising. It was called an Etno house, home to a vineyard where they made wines, several flavours of rakija and fruit syrups. They also provided meals. We followed the very narrow road up into the hills where a natural spring had been tapped to water the garden of George and Mira. As soon as we arrived we were escorted into their cellar door area and given tastings of their red wine, pomegranate (slightly fizzy) wine, walnut flavoured rakija, coffee and some the natural spring water. We followed George for a tour of his small vineyard and Mira took us to a church which had slid 200m down the hillside and rotated 90 degrees after an earthquake a few hundred years ago and still stood where it had come to rest on a slight lean. Mira then whipped up the best meal we had in Montenegro....crispy trout, marinated carp,salad, home made cheese, fresh bread.</div>
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Breakfast next morning was pretty good too. Prosciutto,eggs,cheese,tomato eggplant,zucchini, all locally produced.This gave us lots of energy to set off exploring for the day.</div>
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More narrow roads with great views and a hike following a stream past a small hydroelectric plant.</div>
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We decided to try Mira's cooking again that night. This time even though we had tried to indicate that we wanted smaller portions, we were still served a huge but extremely bony fish with a delicious paella style rice.</div>
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Next morning it seemed Mira couldn't bear the thought of us self catering our breakfast and brought us some jam filled pancakes as well as some spinach egg slice which we saved for our lunch....in Albania.</div>
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Sue Robertshttp://www.blogger.com/profile/14967885617980764926noreply@blogger.com2tag:blogger.com,1999:blog-8599440253080323034.post-62293853560910753022018-06-08T11:19:00.001+10:002018-06-08T11:19:36.592+10:00Food Adventures in Bosnia Herzegovina June 7th 2018<div dir="ltr" style="text-align: left;" trbidi="on">
Last month, Max and I spent three weeks driving around the Balkans, beginning and ending in Sarajevo. The scenery was fantastic but our experience with locals and local food was just as good. We spent 4 nights in Bosnia before heading over the border to Montenegro. After our AirBnb hosts welcomed us with Bosnian coffe and biscuits and broken conversation in German , our first meal in Sarajevo was in Baščaršija, the Old Town dating back to the Ottoman Empire. Sheltering from an afternoon downpour under a market umbrella, we tried some local fare, sitna cevapi (goulash) and potato pie. A very welcome meal after our long haul flight.<br />
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The next day's lunch of grilled vegetables and bread and dips was less successful in a smoky bar escaping another afternoon downpour so didn't rate a photo shoot.<br />
We then travelled down the spectacular Neretva river to Mostar, home to the 16 th century stone bridge, commissioned by Suleyman the Magnificent, was destroyed by bombing In 1993 in the Croat-Bosnian conflict. The bridge was rebuilt by UNESCO in 2004 using original stones recovered from the river and now it and the beautiful Old Town surrounding it attract tourists from around the world. The Neretva River 20m below is the most stunning jade green and we saw a few fisherman on the banks trying their luck.<br />
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There is a real Turkish feel to the Old Town with several mosques in the area so we dined at Sadrvan , a Turkish style restaurant complete with waitstaff in costume. Delicious soup followed by Mostarian sarma ( dolma) and a kebab stew.<br />
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Our apartment hosts next morning surprised us with a free breakfast of freshly made fried pastries and kajmak,a thick semi soured cream to spread on them along with a selection of teas.<br />
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The next night after a road trip to the beautiful Kravice waterfall and the river at Blacaj,we were back in the Old Town for dinner.<br />
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This time I decided that I must try the Bosnian staple of cevapcici, hand rolled spicy sausages with pita bread while Max had risotto.<br />
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Dessert of fresh strawberries and cherries bought from our local fruit stall, waited for us back in the apartment. Next stop Montenegro.</div>
Sue Robertshttp://www.blogger.com/profile/14967885617980764926noreply@blogger.com1tag:blogger.com,1999:blog-8599440253080323034.post-84110383848051153842017-12-10T12:24:00.001+11:002017-12-10T12:24:25.098+11:00Marinated Fava Beans. Sunday December 10 2017.There's a bumper crop of fava / broad beans in my garden this year. Despite looking somewhat bedraggled today due to the strong westerly winds trying to push them over, they are laden with beans beans and more beans. I have frozen heaps already but when my daughter suggested marinating some, I immediately asked Google for some ideas. <div>This recipe sounded good so I did a trial batch last night and then another two jars this morning.</div><div>Verdict....delicious. Somehow I can't see these making it through to Christmas but then........I still have lots to pick in the garden so that won't be a problem.</div><div>All you have to do is blanch the beans for 3 minutes then cover them with the marinade made of equal parts red vinegar and olive oil, some chopped herbs (coriander in this case), salt, black pepper, some cumin seeds, minced garlic and a little lemon zest.</div><div><img id="id_7c05_ad5c_4f02_b7d4" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE8YnH3ULJ0jD5t3uSMKd0q5OdO6kDXfU0Da8LgTsYHQlThTm-YWqDzukmu2fed98UpeI0rb-3nAAc5G2u_NhUbt8SP-vJY9PeOgUQfA3S_ITrqzsgBNAWsfyHfkVUE2Qf3RghxDcAhC0x/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 303px; height: auto;"><br><br></div><img id="id_4a0e_c482_fc7f_7477" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipgL7l_n38KWjcVepQlOvTmsxAbmRyULahrIm1FS1LM0oW49ENL9adMW5maxrqUipCI1Jk2SwQ8zjdkbsYxV4GTDe8EJSetRL5rL1cbLuTcwdsfnVZMKGwcJQrL4uuzxckkm7LKkDZ5tq_/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 307px; height: auto;"><br>Sue Robertshttp://www.blogger.com/profile/14967885617980764926noreply@blogger.com1tag:blogger.com,1999:blog-8599440253080323034.post-34252869754962948582017-11-28T07:55:00.001+11:002018-06-08T19:43:57.850+10:00Never Fail Raw Milk Yoghurt Tuesday 28th November 2017<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> A couple of years ago I changed my method of yoghurt making and this one works every time with a delicious result. I can do it very quickly, leave it to incubate all day or all night and then put it in the fridge to firm up.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">First I use about a cup of skim milk powder to achieve the thick consistency I am looking for. Add raw milk almost to the top of the container and mix well. </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> Heat in the microwave for 2 minutes 40 seconds. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add yoghurt culture ( keep in freezer) and mix well.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> Pour boiling water into the container so that it comes level with the top of the yoghurt pot. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Put the lid on and leave to incubate. It takes about 12 hours but you can speed it up a bit if you replace the water with some very hot tap water once the original has cooled down.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> I especially love the creamy bit on the top!</span></div>
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Sue Robertshttp://www.blogger.com/profile/14967885617980764926noreply@blogger.com0tag:blogger.com,1999:blog-8599440253080323034.post-42151403400659452992017-11-21T19:44:00.001+11:002017-11-21T19:54:28.946+11:00Loganberry and Lime Gelato and guar gum. Tuesday 21st November 2017I have been making ice cream and less often sorbet and gelato in my ice cream maker for a while now but have always come up with the problem of how to make the mixture thick with a good texture. I am always looking to keep the amount of fat and sugar as low as possible so never use cream and try to reduce the sugar amount or substitute with stevia. I have tried gelatine in the mix but that doesn't seem to thicken it enough to avoid ice crystals. I have tried a custard base but sometimes that tastes a bit floury. <div>Last week I was watching a program on SBS TV called Food Safari Earth and a gelati expert made a lovely looking strawberry gelato using guar gum to give it a stretchy quality and to thicken the mix. I didn't know anything about guar gum so started reading up on it. It is made from a bean grown in India and according to the people in my local health food shop is used ,along with xanthum gum, to give those same qualities to gluten free breads. So yesterday I bought a little bit to experiment with. </div><div>Here is my first try , using only 1/4 teaspoon for the mix of sugar syrup, frozen loganberries and a little bit of lime juice to give it a bit of bite. I think I am onto a winner here. Looks pretty good and tastes good too. </div><div><img id="id_d3c5_258e_de94_f75b" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifzgDIbADLX5J-eZ8MtGyYA74imM32GOs7SlzfexuHE4CX05qEjGeBO-ps2tJkE-SwOB1mDIt80R5Nnu7MiEExU3Jq_diNTkpXgo8zt3P7m_R-Bmc8zdl1e-L1VgO7128CnhIxa-4ubrIQ/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 384px; height: auto;"><br><br></div><div>Maybe next time I might try to reduce the amount of sugar in the mix as my palate is now trained to prefer a lot less sugar in ice cream. I find commercial ice creams and gelati a bit sweet for my taste these days. Guar gum is meant to be better in a dairy mix than a citrus mix so next try will be with an ice cream or rather an ice milk mix. Have to eat this lot first though. 😜. Special thanks to the visitor from Panama the other day...you know who you are. I think I need a Nicaragua flag if you are heading that way too!</div><img id="id_10cc_537b_1ed7_7047" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHKHaA5G4d3BNojFRprKqaxO0TblmqGxQ8zCnDytX4QxgYlRw91invpEwPxVO4mBW9uNouyQtiWpwa-O6sJ9xFm6-buqZ3qqOCRz76KDqHNPWV0oSjNxagmge3H8mn9259bXtEyPWSytPK/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 391px; height: auto;"><br>Sue Robertshttp://www.blogger.com/profile/14967885617980764926noreply@blogger.com1tag:blogger.com,1999:blog-8599440253080323034.post-3676155237648943722017-09-02T09:02:00.001+10:002017-09-05T21:40:17.717+10:00Skyr in Tasmania Saturday 2nd September 2017<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In general, the food in Iceland didn't rated high on my list of memories from my 2014 trip, but one thing did rate a mention. That was Skyr! Skyr is a thick yoghurt though technically a cheese as rennet is added in the process. I have never attempted to make it as I read that it required a Skyr starter culture and this was only available in...Iceland....or New York where some enterprising person called Siggi had started making it, perhaps from a culture smuggled out of Iceland. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">When my sister sent me a message the other day that she had bought some Skyr in her local supermarket, my ears pricked up! Lo and behold the other day, I found Skyr in local version of the same supermarket chain here. So it was time for experimentation!</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">It is a pretty simple process. First of all, Icelandic tradition is that it is made with raw milk. Perfect for me. But if you don't have access to raw milk, I am sure it will still work with pasteurised as that is how it is produced commercially. Secondly it is meant to be made with skim milk to keep it low fat and high protein. I could have done that if I had left my milk overnight and skimmed off the cream in the morning but I was in too much of a hurry! So full cream Skyr it is. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">First step is always to sterilise all your equipment...pots cups spoons cheesecloth etc in a dairy sanitiser or by boiling water. Skipping the pasteurisation step, it is then just a matter of heating the milk to 110 degrees F. Then mix a tablespoon of store bought Skyr into some of the milk in a separate cup. Add 4 drops of rennet to a quarter cup of tepid water (I was using 2 litres of milk). Then mix all together. It would be interesting to try with less rennet as rennet adds to the sourness of the end product. Now put the lid on the pot and wrap in a towel or blanket and put in a draught free spot for 12 hours. I sat mine in the oven all day. Have a double layer of sterilised cheese cloth sitting ready in a colander over a container if you want to catch the way or else the sink. Tip the contents of the pot into the cheesecloth. It now looks like curds and whey. Let drain for several hours. I left mine to drain overnight and think that was a bit long. I ended up adding some of the whey back in to make it more liquid and blending it to make it nice and creamy.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">And the result? See for yourself. Even better with some fruit added. Be warned Skyr is more sour than commercial yoghurts which are heavily sweetened. Even mine was less sweet than the vanilla Skyr I bought. But your palate can be trained to enjoy less sugar if you persist and it is so much better for you. I find commercial ice cream almost sickly sweet these days after eating my own low sugar version for the past couple of years. </span></div>
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Sue Robertshttp://www.blogger.com/profile/14967885617980764926noreply@blogger.com0tag:blogger.com,1999:blog-8599440253080323034.post-63337348265711780262017-04-16T20:14:00.001+10:002017-04-16T20:24:35.333+10:00Dehydrating experiments. Sunday 16th April 2017<div dir="ltr" style="text-align: left;" trbidi="on">
Recently my 25+ year old dehydrator started to make strange noises so I thought the time had come to invest in a new one. Since I bought my 'fan at the top ' design Sunbeam , a lot of new designs have come onto the market. Reading a lot of reviews, it seemed like the fan at the back design is the way to go these days. With this design, everything dries evenly and there is no need for swapping trays around. The Biochef dehydrator I ended up buying has temperature control and a timer which means I can set it to run overnight without worrying about things getting too dry. <img alt="" id="id_1f25_f83c_3690_c891" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxpK3wsUcTaOBJfNWPKASWe5b4NdJGXMgEYIOvWXw-_h50R6trHCnjFO_Ld0Nyp461-D-u8i6u9R8GPIXuFePT5IPW80U_H1o01pcrP0uxZuZnFO_XaTMRXfxFRy7B5bF-qwaZQ5s_MSPn/" style="display: block; float: left; height: auto; margin: 4px; width: 363px;" title="" tooltip="" /><br />
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I have been having a lot of fun experimenting with a variety of foods since then.</div>
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Most of the foods I have dried for hiking as we used up quite a few of my supplies on our recent hiking trip to Argentina and Chile ( stayed tuned for a blog post on re food adventures overseas) but also snacking on while kayaking. </div>
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First of all I dried some roasted beetroot dip, stored in a ziplock bag ready to rehydrate and spread onto a biscuit. </div>
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I had read on a hiking blog page about dehydrating yoghurt so I tried a plain yoghurt ( homemade of course) and one with some whizzed up fresh strawberries. </div>
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I found a recipe on a photocopied page I had kept for years for Taco chips- made from food processed corn cobs, capsicum and grated cheese. Delicious.<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Not sure if theses will last isn't the freezer as they are a bit too tempting to snack upon!</span></div>
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<img alt="" id="id_8c58_5fb3_148f_1e92" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkkfKk7bWt7x1wVweYII47gMz-hJh5g4Y801zd0QAL8_xg7sU-nGRywfLBb1yddiO4o9gnN-1mvvoI31f0s2eiD93GiSGAm3BUwgbe2QPOXTdatWXWzL3tFP8Ps67-s8mgiqbqz2akHBuL/" style="height: auto; width: 367px;" title="" tooltip="" /> </div>
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Next I tried some vege chips. Sweet potato sliced very thinly with a mandoline and tossed in a tiny bit of olive oil and salt, beetroot sliced, carrot slices all turned out really well. </div>
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<img alt="" id="id_98ed_16fe_9adb_58bf" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsSJPdZGzWt2G3PSW7g2eBBd60x8jJKgSqn75gB8A6ZpjbCFWwwIkqMWpetCvDNSR_mVaMAEQpItUQz-q4iPX_-gwYvgs0lsAPX3jSdLr4ReAmstTJzfGSaPq51MlDP6D7uW5Wpai5RVGC/" style="height: auto; width: 346px;" title="" tooltip="" /> </div>
<img alt="" id="id_cc4f_a241_8b27_275e" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUynnuqvjj5DVyzTUTceU3O_6KwpzTEMKnmGdZ7kxw1X_vrNPrx-8FzDHOX2S8egxVlLYZuZLJv2M3vecCB7b1MCx-GKnqL6crEne1tE5cgbF5sXTH36rAiID2cDQCOhQNpx-GSYj-COHt/" style="height: auto; width: 339px;" title="" tooltip="" /><br />
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Finally, I dehydrated a mix of puréed strawberry and raspberry.</div>
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<img alt="" id="id_3348_c99_b51_2cac" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtkaF-kx4vjBtpaDHh9TNmaR8QDXd8055pf48EZ5Nsuw9RAnRG5bXnH9zB5a2nVxU5NgxSUyDeFFD0ABTIc-q83_fCZa-i94KwHSAuOnf4yzECWxCyVxA3GmHHhsAfW7UR6CIuNZuI9O2Y/" style="height: auto; width: 329px;" title="" tooltip="" /> </div>
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Sue Robertshttp://www.blogger.com/profile/14967885617980764926noreply@blogger.com0tag:blogger.com,1999:blog-8599440253080323034.post-11301320540429061362016-08-11T20:25:00.001+10:002016-08-12T11:03:08.115+10:00Scrumptious Sri Lanka Part 2 11 August 2016<div dir="ltr" style="text-align: left;" trbidi="on">
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Breakfasts in Sri Lankan guesthouses were pretty good. A couple of them served eggs and toast but most of them served an assortment of fresh fruit : bananas, watermelon, papaya, pineapple and if you were really lucky mango.<br />
Then there were pancakes with a shredded coconut filling, coconut roti, potato curry, coconut sambal, dhal and of course a nice big pot of tea. Some days i couldn't eat it all so kept some of the roti to snack on during the long public bus trips.</div>
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<tr><td class="tr-caption" style="text-align: center;">Sigiriya breakfast</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Breakfast in Ella</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Halfway through my Kalkudah breakfast</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Breakfast in Arugam Bay</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Coconut pancakes in Sigiriya</td></tr>
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Sue Robertshttp://www.blogger.com/profile/14967885617980764926noreply@blogger.com0tag:blogger.com,1999:blog-8599440253080323034.post-22731633468950834332016-08-10T22:28:00.001+10:002016-08-12T11:01:19.625+10:00Scrumptious Sri Lanka. Part 1 August 10 2016<div dir="ltr" style="text-align: left;" trbidi="on">
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It's almost two months now since I spent a fortnight in Sri Lanka. I wanted to go somewhere for a food experience and I well and truly got one. By staying in small guest houses and travelling around on local transport I felt I got a truly authentic experience.<br />
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Rice and curry is sort of the national dish and although I had this almost every night, not one meal was the same as the next. I was always given a big plate of rice but it was the accompanying curries which varied so much. Six or seven curries was the standard fare well as pappadums. Usually one curry was a meat or seafood dish : chicken, fish, prawn, crab, cuttlefish. The rest were delicious vegetable curries using eggplants, cabbage, spinach, jackfruit, tomato, beans, banana flower, sour mango,soy, carrot lentil dhal, and some vegetables which I didn't recognise. The curries were nicely spicy, not too hot and made with freshly made coconut milk.</div>
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<tr><td class="tr-caption" style="text-align: center;">Mrs Siva's Crab curry in Kalkudah</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Mrs Will's Rice and curry in Ella</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Mama's cuttlefish curry in Galle</td></tr>
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And what better to accompany the meal - take your pick of fresh juices from mango,papaya,lime ,banana,pineapple,King coconut.</div>
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<tr><td class="tr-caption" style="text-align: center;">More Kalkudah curry from Mrs Siva<br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fish curry in Unawatuna</td></tr>
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Sue Robertshttp://www.blogger.com/profile/14967885617980764926noreply@blogger.com0tag:blogger.com,1999:blog-8599440253080323034.post-60921607644581083772016-02-24T07:58:00.001+11:002016-02-24T07:58:43.912+11:00Chillies Wednesday, February 24th 2016Last weekend my sister in law gave me a bag of chillies which flourish all year round in a protected warm spot on her garden. She assured me that they weren't too hot but a scratch of the skin made me think otherwise. She wasn't sure of the species but distinctive features of black seeds and slightly hairy leaves made it quite easy to identify as Capsicum pubescens, a pepper of Central and South American origin known as Manzana. It was rated as "very hot"! As I am not a great fan of mouth burning foods, I had to find a way of modifying the heat to make good use of them.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4IqhV0j2-Qa22Ms11-l0WqoBlk_K5N_ejCcl0D4umlfNhNh04GfBIigevAwduYJiLbPRhj952eRyLT1h47L6Z9QnIQcN-ZX5o7-hoM4GtLC0SZtmHPvihRCUMpTEx10u1g0jG9bO2vIY6/s640/blogger-image-581992837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4IqhV0j2-Qa22Ms11-l0WqoBlk_K5N_ejCcl0D4umlfNhNh04GfBIigevAwduYJiLbPRhj952eRyLT1h47L6Z9QnIQcN-ZX5o7-hoM4GtLC0SZtmHPvihRCUMpTEx10u1g0jG9bO2vIY6/s640/blogger-image-581992837.jpg"></a></div><div>My first experiment in the Preserving Patch Kitchen was to try adding them to my standard Zucchini pickles recipes. This recipe requires you to salt the zucchini, onion, lemon zest overnight which I thought might be a way of drawing out the heat. Next morning, I heated up cider vinegar, sugar, turmeric, dill seeds and mustard seeds then added the veges and brought quickly to the boil for 5 minutes. I bottled the pickles and they looked beautiful with touches of red throughout the jar. These pickles you can use straightaway so I was able to do a taste test. The pickling did modify the chilli heat and made it quite palatable. Winner.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOm7VxG7ZgFaR1rJ9N9sGI0-BvJE7m6i6pXiAxKUM2hAFwQnAWiBq9MrEz4tdzcw3EPgWQ7tw8jEmBV4TCEXS6gvztpZt9Z1qHRZvZP5rPcYoT_8jvtDS3Ei_G1e4_9b6bxMrfurWIur8R/s640/blogger-image-1297631859.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOm7VxG7ZgFaR1rJ9N9sGI0-BvJE7m6i6pXiAxKUM2hAFwQnAWiBq9MrEz4tdzcw3EPgWQ7tw8jEmBV4TCEXS6gvztpZt9Z1qHRZvZP5rPcYoT_8jvtDS3Ei_G1e4_9b6bxMrfurWIur8R/s640/blogger-image-1297631859.jpg"></a></div><div class="separator" style="clear: both;"><br></div></div><div>Next experiment was to try to preserve some under oil,I've I do for artichoke hearts. This involves bringing the chilli slices to the boil in white wine and white wine vinegar. This kills off any surface bacteria which could cause botulism. You then cover the slices in oil to keep them long term. The result of the taste test this time was quite different. Hot, hot,hot. Something to use sparingly in a curry perhaps. It looks lovely on the windowsill though. I tasted the vinegar as well and that was even more potent. That was definitely destined to be poured down the sink. </div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioaSAM4N0JBQ_Ahm-rRhwODq7T6MCkAT7VadrUpwlkEvWeZrSlh2kSiWGPo5-5jz6nLOeDshb4vQ60HFV9gIHuk0nIPuM-scrxczSkiX1ITaQCC5y7GTxMRHmizh8-bEeoSh_hKMsE-fME/s640/blogger-image--200360749.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioaSAM4N0JBQ_Ahm-rRhwODq7T6MCkAT7VadrUpwlkEvWeZrSlh2kSiWGPo5-5jz6nLOeDshb4vQ60HFV9gIHuk0nIPuM-scrxczSkiX1ITaQCC5y7GTxMRHmizh8-bEeoSh_hKMsE-fME/s640/blogger-image--200360749.jpg"></a></div><br></div>Sue Robertshttp://www.blogger.com/profile/14967885617980764926noreply@blogger.com0tag:blogger.com,1999:blog-8599440253080323034.post-56475714824542373382016-01-10T11:42:00.001+11:002016-01-10T11:42:05.470+11:00Delicious Dukkah Sunday January 10 2015Last night when I decided to barbeque salmon coated in dukkah for dinner, I discovered my homemade dukkah jar was almost empty. Time to replenish it. My recipe is very easy. <div>Dry roast: 1/4 cup sesame seeds, 1/4 cup coriander seeds, 1/8 cup cumin seeds. </div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18v5sfW0MGuEdQ8jTyzEFUXvphlkmKF89InO-bpc9HdGE1e3CksAb6M6yBDnOCwUnKsgW0i_fEfvGCrzbstnHiZCFKEjnPVSK8qgehZeEFlowEEuSr86LZ5wRNekyXiwovEy69ldky2N2/s640/blogger-image-2105508242.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18v5sfW0MGuEdQ8jTyzEFUXvphlkmKF89InO-bpc9HdGE1e3CksAb6M6yBDnOCwUnKsgW0i_fEfvGCrzbstnHiZCFKEjnPVSK8qgehZeEFlowEEuSr86LZ5wRNekyXiwovEy69ldky2N2/s640/blogger-image-2105508242.jpg"></a></div>Grind and mix with 1/2 cup hazelnut or almond meal ( you could dry roast whole nuts and grind for a slightly different flavour), 1/8 teaspoon salt and a little bit of pepper. </div><div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfVC_x2-VLgVlVFFdbiLqHchhOesO9pzSIreCkErcAJn9Veip5vtVPWxtkbDKuSpbHzbSuG-a6owLpGZN_9OswC_kuTaOV16hmHeaAOqLZTL6R1n40q6hpvBFqGEe7FM-wht5fgucdaRD/s640/blogger-image--217300835.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfVC_x2-VLgVlVFFdbiLqHchhOesO9pzSIreCkErcAJn9Veip5vtVPWxtkbDKuSpbHzbSuG-a6owLpGZN_9OswC_kuTaOV16hmHeaAOqLZTL6R1n40q6hpvBFqGEe7FM-wht5fgucdaRD/s640/blogger-image--217300835.jpg"></a></div>That's it! Great for coating fish or dipping into with some bread dipped in olive oil.</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHEswNSiZ1kAufBBfanEb_NM8MjnTmYU_Gz7T4TQIWTIV0DHAlk7JAILHSmSEhlqle-9iqG0ujs_qqpe46lIyRx79qy_iz8NMz_iSf5YjsNNZza6o6FpATlgMrYCPbrRVPOGEVnjk0k26V/s640/blogger-image--1468650195.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHEswNSiZ1kAufBBfanEb_NM8MjnTmYU_Gz7T4TQIWTIV0DHAlk7JAILHSmSEhlqle-9iqG0ujs_qqpe46lIyRx79qy_iz8NMz_iSf5YjsNNZza6o6FpATlgMrYCPbrRVPOGEVnjk0k26V/s640/blogger-image--1468650195.jpg"></a></div><br></div>Sue Robertshttp://www.blogger.com/profile/14967885617980764926noreply@blogger.com0tag:blogger.com,1999:blog-8599440253080323034.post-10258748232231465622016-01-05T07:42:00.001+11:002016-01-05T07:42:11.057+11:00Reblochon Tuesday January 5th 2016The Reblochon cheese which I made at the end of November last year is starting to get really stinky now. This is a washed rind cheese which has a particular bacteria in the mix, <i>brevibacterium linens</i> ,which gives the characteristic yellow rind. Washing with a weak salt solution every second day helps the rind to develop while the inside softens as it matures. We had some for Christmas but it was still a little young at that stage......this one will be ripe for eating in a coup,e of weeks. Luckily the smell is can natives within a plastic box in the cheese fridge!<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbAaDuRsqerLPv_yOR73oHzRvD8c3HGdYkt4FHfQ40wQmGXmX7K2aZp-j0-wnx1NZEX_OcWeJ-mP7b9MQMIU6zSgBtX8zj2ybKLbf8o7RhuMLFmaoiu-v0bnW0JR1ljOxfftFAnxHSBm1A/s640/blogger-image--1546000009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbAaDuRsqerLPv_yOR73oHzRvD8c3HGdYkt4FHfQ40wQmGXmX7K2aZp-j0-wnx1NZEX_OcWeJ-mP7b9MQMIU6zSgBtX8zj2ybKLbf8o7RhuMLFmaoiu-v0bnW0JR1ljOxfftFAnxHSBm1A/s640/blogger-image--1546000009.jpg"></a></div><br></div>Sue Robertshttp://www.blogger.com/profile/14967885617980764926noreply@blogger.com0tag:blogger.com,1999:blog-8599440253080323034.post-22175684925517356352015-12-24T08:49:00.001+11:002015-12-24T08:50:01.210+11:00Summer Pudding, Christmas Eve 2015It's well and truly berry season. Everything is early this year due to the warm and very dry ( drought) Spring perhaps. I have been picking raspberries, loganberries, blueberries, strawberries, jostaberries and gooseberries. I have always wanted to try making a Summer Pudding when we had fresh fruit so yesterday I actually got around to doing it.<div>I forgot to take a photo last night before we had our first try so this is a close up of the remainder this morning. It was pretty easy to make. Heat the berries in half a cup of water with a quarter cup of caster sugar. Line a bowl or cgame nation er with some slices of bread, crusts taken off and the edges soaked in the berry juice so that they join together. Pour the fruit in. Cover with more soaked bread. Cover with plastic wrap then weight it down with a couple of tins and refrigerate. Easy and delicious! Merry Christmas everyone!</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dvNJcd-C0igx5gaWhglyoJdEPVZfFFJrT-fp38cJzCiEFtSjmrK8kD35uLQfNTJm7SyTM7fUux-oU41-YGkZWkQBqEdvAUOyIB6hfIUZWO9nUV6srenc1N6PhMCFM4n4BOTPZuI8YyL2/s640/blogger-image--1547591207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dvNJcd-C0igx5gaWhglyoJdEPVZfFFJrT-fp38cJzCiEFtSjmrK8kD35uLQfNTJm7SyTM7fUux-oU41-YGkZWkQBqEdvAUOyIB6hfIUZWO9nUV6srenc1N6PhMCFM4n4BOTPZuI8YyL2/s640/blogger-image--1547591207.jpg"></a></div><br></div>Sue Robertshttp://www.blogger.com/profile/14967885617980764926noreply@blogger.com0tag:blogger.com,1999:blog-8599440253080323034.post-26535014442363723682015-12-10T08:21:00.001+11:002015-12-10T08:21:31.356+11:00It's Summer in the Patch. Thursday December 10 2015The gusty winds of yesterday have died down and the sun is shining after a few drops of rain this morning. It has been the driest Spring I have ever seen here so regular watering had to start early this year. The farm irrigators were switched on in early October which is really unusual so we just have to hope our reserves of water in the dams and river are enough to keep the dairy herd going until the Autumn rains.<div>Meanwhile in the patch, it is all go....or rather ...grow! </div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnZgoGA00hFco0yPTz2AOOjZhROJZ5qqrHjaWrr-OLuzkNn7ArB15V84C46tGIPl5c8CtT-g7uxgi4P1BkXNRC35ihxSvuwKLPglA2wk0E49dC8ZB8rpKgorqifrJ_MtJXIzXJghIqzQC5/s640/blogger-image--1343835345.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnZgoGA00hFco0yPTz2AOOjZhROJZ5qqrHjaWrr-OLuzkNn7ArB15V84C46tGIPl5c8CtT-g7uxgi4P1BkXNRC35ihxSvuwKLPglA2wk0E49dC8ZB8rpKgorqifrJ_MtJXIzXJghIqzQC5/s640/blogger-image--1343835345.jpg"></a></div><br></div><div><br></div><div>The berries seem to have starting ripening earlier this year so I have already started picking raspberries, strawberries, loganberries and even the odd blueberry in the last couple of weeks.</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1C8YuTP8ChaHIw7eXc4jdXKMqj2sA6SomK5u_rx8Ap9dSPt_P0SL_MAEkVfB5LWgXoft58lGDxlorubtpeBZ62_FslTgEMpG3JNHuyzILI2S8lctC0k5lSJgPxBf9UADt08uJLuZ2y3h/s640/blogger-image--622573051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1C8YuTP8ChaHIw7eXc4jdXKMqj2sA6SomK5u_rx8Ap9dSPt_P0SL_MAEkVfB5LWgXoft58lGDxlorubtpeBZ62_FslTgEMpG3JNHuyzILI2S8lctC0k5lSJgPxBf9UADt08uJLuZ2y3h/s640/blogger-image--622573051.jpg"></a></div><br></div><div><br></div><div>It looks like I am going to get my best Jostaberry crop yet. This cross between a gooseberry and blackcurrant makes a delicious jam. It is a bit sour to eat fresh unless you wait until the berry is really black. The hard pruning I gave the bush a couple of years ago seems to have done the trick in boosting the crop. Last year I only got a handful of berries but last night picked that amount in a few minutes and there are plenty more to come. There is even a self sown Jostaberry near the chook shed which has fruit on it. As that one is not netted, the birds might get those ones though. </div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh019BdpasYWkWx0HBxr82FuuLdQLjVyxpIFyH0alJmgfU4EuAH_v42jsOPI6dojw-6-6v_GEt5wtf7z-O2AZv5Jg8igZsDR1c_ciiKrba-pD5VH41ie1bU7m0XaPEslh368bOqq6S8ST3T/s640/blogger-image-182312098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh019BdpasYWkWx0HBxr82FuuLdQLjVyxpIFyH0alJmgfU4EuAH_v42jsOPI6dojw-6-6v_GEt5wtf7z-O2AZv5Jg8igZsDR1c_ciiKrba-pD5VH41ie1bU7m0XaPEslh368bOqq6S8ST3T/s640/blogger-image-182312098.jpg"></a></div><br></div>Sue Robertshttp://www.blogger.com/profile/14967885617980764926noreply@blogger.com1tag:blogger.com,1999:blog-8599440253080323034.post-30639989719031878272015-11-08T08:02:00.001+11:002015-11-08T08:02:59.083+11:00Fishy Tales. Sunday November 8 2015In September we went for a fortnight's holiday to Western Australia specifically to see the spring wildflower of the South West of the state. Having grown lots of these species in the last 30 years in the garden and in the nursery, it was exciting to see where the plants grew in their natural habitat. Now I can see why some of them struggle in our wetter and slightly colder climate.<div>The trip wasn't about experimenting with local foods but we did have an interesting conversation with the two men on the beach in the photo below. </div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHxJtPhwB4osTGpMNoqkgrd_BLnFzbH-GXIGOCitnrn1XKQK1QOt8q1IRqI5WBCWpHazXfkvQ-HP1sM4RYFdH6Rd2gpRo0piaI0FItcphSPsBHDLmeESSs_WHaqMp2t_MZ4TLIxvB53a8U/s640/blogger-image--544147619.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHxJtPhwB4osTGpMNoqkgrd_BLnFzbH-GXIGOCitnrn1XKQK1QOt8q1IRqI5WBCWpHazXfkvQ-HP1sM4RYFdH6Rd2gpRo0piaI0FItcphSPsBHDLmeESSs_WHaqMp2t_MZ4TLIxvB53a8U/s640/blogger-image--544147619.jpg"></a></div>This is Salmon Holes, a beach near Albany and a well know fishing spot for Eastern Australian Salmon. The salmon swim into the little gutter formed by the rocks just out from the beach. These two men had only caught 2 fish that day, but they were huge, several kilos each. We started chatting to them and found out that they used to preserve the fish. This involved cooking the fish for three hours in ? a pressure cooker and then bottling in brine in vacuum preserving jars just like I use for fruit. He said salmon done this way tasted even better than fresh. High praise indeed. </div><div>Of course it wasn't the place to ask specifics so since then I have been hunting high and low for a recipe. I rang up the Jams and Preserves segment on ABC radio one Sarurday morning but could only get a recipe for pickled fish. Finally I found a book in the library called Preserving The Italian Way which has recipes for preserving fish in oil or brine. Now I just need to catch enough fish to give it a go.</div>Sue Robertshttp://www.blogger.com/profile/14967885617980764926noreply@blogger.com0tag:blogger.com,1999:blog-8599440253080323034.post-33083011003206075282015-08-25T08:14:00.001+10:002015-08-25T08:19:11.752+10:00Red Leicester and Asiago Pepato. Tuesday 25th August 2015<div>On the weekend I decided it was time to experiment with some new cheeses, perhaps to be ready in time for Christmas. I have been inspired by watching some episodes of Will Studd's Cheese Slices although I ended up deciding that I didn't have time to do some of the more fiddly cheeses like those made by Trappist monks on France. Another day when I don't have other jobs to do!</div><div>So I decided on trying some of the Annatto seeds I bought in Melbourne so hunted around for a cheese which needed some red colouring. Annatto usually comes in liquid form for cheese making so it was all experimental, smashing up the seeds and boiling in some water to extract the colour. Who knows if it will work! The recipe for Red Leicester was similar to the usual, adding starter, adding rennet, cutting the curd, warming the curd. Then it diverged more towards a cheddar style of cutting the curds into slices to drain and be flipped regularly for an hour or so. The curd is then milled and salted before pressing for a couple of short presses before a 24 hour 22 kg pressing. </div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggabVi42oEZiRfMkAONuKV6lp_zquur7g6RoY2GbL067dx1bzvxlxLw4LJsJ2GezcIJMpO9WbM7Ca7-msvGwXYsKVI1-oi5M7wz1L8o6lwlQqkd3CwAF5QwV3ncK9w6om5xnDHaBX-9mYP/s640/blogger-image-170613974.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggabVi42oEZiRfMkAONuKV6lp_zquur7g6RoY2GbL067dx1bzvxlxLw4LJsJ2GezcIJMpO9WbM7Ca7-msvGwXYsKVI1-oi5M7wz1L8o6lwlQqkd3CwAF5QwV3ncK9w6om5xnDHaBX-9mYP/s640/blogger-image-170613974.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">It has been drying for a few days now and is starting to change colour. Once it is quite dry to the touch, I will vacuum seal it and put it in the maturing fridge/ cave.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Meanwhile in another pot, I thought I would try a northern Italian cheese from the Veneto area. Asiago and with pepper added Pepato. This is made with a starter more tolerant of high temperatures like Parmesan as the cooking of the curd took it to a much higher temperature than the Leicester. The pressing was also much lighter which I am not sure is such a good idea as I see a few cracks in the surface. This cheese had to sit in a heavy brine overnight and is now also drying. This cheese is meant to be washed with brine weekly for months but I think with those cracks, it would be safer to vacuum seal it and let it age out of the reach of mould!</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8Ai0NHFIZ0QwxzOHAP85h2zvauVULPi-KRexBog8l8LspjHReu5slAwuL20rxWC1JEIFPz5XszEbZrI8FGtVieiKsTA7RLANkZ455qhZ_H5UWHtqJwFyuaLREhs-a2AnJwcseqNazEC6/s640/blogger-image-885106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8Ai0NHFIZ0QwxzOHAP85h2zvauVULPi-KRexBog8l8LspjHReu5slAwuL20rxWC1JEIFPz5XszEbZrI8FGtVieiKsTA7RLANkZ455qhZ_H5UWHtqJwFyuaLREhs-a2AnJwcseqNazEC6/s640/blogger-image-885106.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Day 2 Red Leicester and Asiago Pepato drying</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxVEZRIezse2gMi79lwWZ88eefieigKJswyxdjA1vNOKTKXPxozCB0IxCkkgMwB9-VANx4bUKMP44vsVTK9uLaCJ8ZJ6GbyI3DZAMGB_E2mJ1TdGjcq3EDoVCltacdUI0KouWilz9K337/s640/blogger-image-27166994.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxVEZRIezse2gMi79lwWZ88eefieigKJswyxdjA1vNOKTKXPxozCB0IxCkkgMwB9-VANx4bUKMP44vsVTK9uLaCJ8ZJ6GbyI3DZAMGB_E2mJ1TdGjcq3EDoVCltacdUI0KouWilz9K337/s640/blogger-image-27166994.jpg"></a></div><div class="separator" style="clear: both;">The Red Leicester Day 4 starting to look a bit red.</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigLZNU-ftqDYW9wHyCkU35c1F86It613OsDdC8uGAO6eT1iLDUAZCm5NMsO-uiS1uSrKauFaol6T4TxqAsRvwnyWZD7tmcE5k4kXwyI-IHhqL9d2yV0I_QHYI_b4mCok_hTrshzkuVbG-t/s640/blogger-image--1292290274.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigLZNU-ftqDYW9wHyCkU35c1F86It613OsDdC8uGAO6eT1iLDUAZCm5NMsO-uiS1uSrKauFaol6T4TxqAsRvwnyWZD7tmcE5k4kXwyI-IHhqL9d2yV0I_QHYI_b4mCok_hTrshzkuVbG-t/s640/blogger-image--1292290274.jpg"></a></div><br></div><br></div><br></div>Sue Robertshttp://www.blogger.com/profile/14967885617980764926noreply@blogger.com0tag:blogger.com,1999:blog-8599440253080323034.post-31955921602643635352015-08-15T08:29:00.001+10:002015-08-15T08:30:07.284+10:00Cabécou update. Saturday August 15 2015The Cabécou has been drying and maturing during the week. Now it has been put into jars of oils for another week of maturation before it is tasting time! I cut the rounds into pieces and split between three jars.<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqmHwqR3QPlMCz8ro7R_QT5HpEY6_sFUf-bSSjZzUZMaoetqXWsTvWsllteZLTlosAd7Q05TXR-Z4rmPxumoowguY9GA9STzusNZx7ZI3eX4u757Je5otQx4cuBLL2FVnTxs0nr_8_kpR3/s640/blogger-image-250810550.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqmHwqR3QPlMCz8ro7R_QT5HpEY6_sFUf-bSSjZzUZMaoetqXWsTvWsllteZLTlosAd7Q05TXR-Z4rmPxumoowguY9GA9STzusNZx7ZI3eX4u757Je5otQx4cuBLL2FVnTxs0nr_8_kpR3/s640/blogger-image-250810550.jpg"></a></div> One jar has oregano and bay leaf, another chilli flakes and the third has Tasmanian Mountain pepper before they are filled with a mix of sunflower and olive oil. </div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmhsAVYAfYeSxm-Cc-gHJG3EfRnpz9MfI1x_1sDBzggMOFe5lYOgn5LbbHyDUwnH-sujqw85cOGg5Q2mauV-lqIqkLiq-S3AZde6FAqY3uZm1bZrc4EAIu6iljz0mBC9v1DKr199nSV7Yp/s640/blogger-image--2001791096.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmhsAVYAfYeSxm-Cc-gHJG3EfRnpz9MfI1x_1sDBzggMOFe5lYOgn5LbbHyDUwnH-sujqw85cOGg5Q2mauV-lqIqkLiq-S3AZde6FAqY3uZm1bZrc4EAIu6iljz0mBC9v1DKr199nSV7Yp/s640/blogger-image--2001791096.jpg"></a></div>Into the fridge they go. We just have to remember to eat them up within three weeks now. </div>Sue Robertshttp://www.blogger.com/profile/14967885617980764926noreply@blogger.com0tag:blogger.com,1999:blog-8599440253080323034.post-71629748495479587192015-08-08T11:17:00.001+10:002015-08-08T11:18:05.077+10:00Cabécou and Mozzarella. Saturday August 8th 2015For months I had passed a new little shop in Wynyard called Providore but the other day when they had a sign out advertising cheese making supplies I thought it was time to make a visit. I struck up a conversation with the owner, a cheesemaker himself who had done a course with a man in Brisbane from whom I buy my cheesemaking cultures. The Providore shop is now going to his stock cultures...that will be very handy as I won't have to build up a list of things I need before placing an order and also won't run the risk of the cultures being left in the mailbox in the sun.<div><br><div>One of this man's favourite cheeses is Cabecou a fresh French cheese mostly made with goat's milk but which can be made from cow's. It is easy and doesn't involve lots of stirring and heating. So this morning when the day was looking a bit cloudy and not so nice for being outside, I thought I'd give it a go. Found a recipe in Artisan Cheese Making at Home and off I went. </div><div><br></div><div>The milk has been warmed to 75 degrees F, some Flora Danica culture added, then a dash of rennet.</div><div> It now sits for 18 hours to mature. <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvURr9d1vc5Hmx9vvSRccCcMeBSCIhV7e1-VCr6ONJm4rTRJw27wkHIsgawxOpcVWlVZZKmIu5SyPFwaSntMogYRMbbCmZ5-L1atxrOaSQ-ehFarOmAGb-rvI7lbReJ4lFWxKEU3bJo3pW/s640/blogger-image-1660588623.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvURr9d1vc5Hmx9vvSRccCcMeBSCIhV7e1-VCr6ONJm4rTRJw27wkHIsgawxOpcVWlVZZKmIu5SyPFwaSntMogYRMbbCmZ5-L1atxrOaSQ-ehFarOmAGb-rvI7lbReJ4lFWxKEU3bJo3pW/s640/blogger-image-1660588623.jpg"></a><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvURr9d1vc5Hmx9vvSRccCcMeBSCIhV7e1-VCr6ONJm4rTRJw27wkHIsgawxOpcVWlVZZKmIu5SyPFwaSntMogYRMbbCmZ5-L1atxrOaSQ-ehFarOmAGb-rvI7lbReJ4lFWxKEU3bJo3pW/s640/blogger-image-1660588623.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxnNuqFcGdFR4XD2pi1gZmgFo-3tuRcp_UCkfp2-82oOyra6M4L0AHXzsbxkxo-HfVv6573yx5lHQstyzel7zVT2q27s4mCC_kerI03mzRe5oP_6bel_zU8t8tZTBW_k2S-fm9UAu8rMN/s640/blogger-image-1829343438.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxnNuqFcGdFR4XD2pi1gZmgFo-3tuRcp_UCkfp2-82oOyra6M4L0AHXzsbxkxo-HfVv6573yx5lHQstyzel7zVT2q27s4mCC_kerI03mzRe5oP_6bel_zU8t8tZTBW_k2S-fm9UAu8rMN/s640/blogger-image-1829343438.jpg"></a></div></div></div><div>It will end up in a jar of oil in a few days with some herbs but perhaps I will write about that next time.</div><div>I thought I would make a 30 minute Mozzarella whilst I was about it. Tis one is pretty simple. It probably isn't as great as a hand crafted proper recipe Mozzarella but it is fine grated onto a pizza so good enough for my purposes! This recipe just calls for the milk to be warmed, citric acid added, then rennet.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2U_WaOtZtGErLjDaAutWd3nTckkgvr43bSnISmiSp8UVrSLYDDDNrgDA4y-Qn6v3hfevKhJy72tNCMmuPlq2-nFhxLmFrjVOkjhSRyCQtRPxTeUklF7TaCcgrdQUCQPRDUXd6SciCCSDa/s640/blogger-image--1472837589.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2U_WaOtZtGErLjDaAutWd3nTckkgvr43bSnISmiSp8UVrSLYDDDNrgDA4y-Qn6v3hfevKhJy72tNCMmuPlq2-nFhxLmFrjVOkjhSRyCQtRPxTeUklF7TaCcgrdQUCQPRDUXd6SciCCSDa/s640/blogger-image--1472837589.jpg"></a><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2U_WaOtZtGErLjDaAutWd3nTckkgvr43bSnISmiSp8UVrSLYDDDNrgDA4y-Qn6v3hfevKhJy72tNCMmuPlq2-nFhxLmFrjVOkjhSRyCQtRPxTeUklF7TaCcgrdQUCQPRDUXd6SciCCSDa/s640/blogger-image--1472837589.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgReXM8_-MOAdk0As4fSGZNO8VrHjVGsv6kS1e9HADz1eJi2ka6M6LLM9ANZT9AgJx4Wqysm08Ji_dufXrcJonW1qbUdBsPJ2VHET8mnKFKXR5R9bCFh39WQ_Nbwx-OQrzgkffqrpM6w0cw/s640/blogger-image--1284447452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgReXM8_-MOAdk0As4fSGZNO8VrHjVGsv6kS1e9HADz1eJi2ka6M6LLM9ANZT9AgJx4Wqysm08Ji_dufXrcJonW1qbUdBsPJ2VHET8mnKFKXR5R9bCFh39WQ_Nbwx-OQrzgkffqrpM6w0cw/s640/blogger-image--1284447452.jpg"></a></div></div> After the curd is cut you heat it in the microwave to get it hot enough to be stretchy . <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bLOeN-t7OXpPJHvb97CIynIwjaR_TssDjSwnB_fosOAEwUKcd2MTbkTWMqn24xr6iVYBMu5sihcYd67hcZF9MtYgJrS6tUpnBNy-5Ui0ZEhKhPU8HJVoD75uDj0K8ZaFdMfXnRAkgM6l/s640/blogger-image-148893783.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bLOeN-t7OXpPJHvb97CIynIwjaR_TssDjSwnB_fosOAEwUKcd2MTbkTWMqn24xr6iVYBMu5sihcYd67hcZF9MtYgJrS6tUpnBNy-5Ui0ZEhKhPU8HJVoD75uDj0K8ZaFdMfXnRAkgM6l/s640/blogger-image-148893783.jpg"></a></div>Then it is broken off into little balls and out straight into an ice bath to cool quickly.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhae2NeBbaKgA78YYHAz6Cml9nzCsubx9Td6vsuqjhjdCbfwkXxzHvZmrggsmeRQi_CeniI-9L7r7Afa6o0HMH_NriHO3Cmb6mzwn3Tn5oFAoEah2cEAEich4kBRTPmJ3jrr1IzIW7FfgLH/s640/blogger-image--742999048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhae2NeBbaKgA78YYHAz6Cml9nzCsubx9Td6vsuqjhjdCbfwkXxzHvZmrggsmeRQi_CeniI-9L7r7Afa6o0HMH_NriHO3Cmb6mzwn3Tn5oFAoEah2cEAEich4kBRTPmJ3jrr1IzIW7FfgLH/s640/blogger-image--742999048.jpg"></a></div></div></div>Sue Robertshttp://www.blogger.com/profile/14967885617980764926noreply@blogger.com2tag:blogger.com,1999:blog-8599440253080323034.post-15268354997599709462015-07-17T21:01:00.001+10:002015-07-17T21:02:56.837+10:00Fromage Blanc and Ricotta Passionfruit Cheesecake. Friday July 17, 2015<div><br></div>There was some some ricotta and fromage Blanc left over from last weekend which needed to be used up, so I wondered how they would go in a cheesecake. I thought that the fromage Blanc had a texture similar to cream cheese so I adapted a ricotta and cream cheese recipe. I topped it with passionfruit pulp thickened with cornflour. Yum. It had great texture and flavour and the bonus of much less fat than a regular cheesecake. I'll certainly be adding that to my list of recipes to repeat one day.<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoj3wr1QKyagivYSAEk4dFNQGBEYGpEWJ2Ivb317M2_JiBQDLY3fYZc_TTwzxyBFtt2CE-_n3NuNQRZh9H45gYwfkcmzhwKy9jmP0rXiCgxU7nk7U6vZhGT48UlFq8h9XcNDmp9Er55i-H/s640/blogger-image-421994402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoj3wr1QKyagivYSAEk4dFNQGBEYGpEWJ2Ivb317M2_JiBQDLY3fYZc_TTwzxyBFtt2CE-_n3NuNQRZh9H45gYwfkcmzhwKy9jmP0rXiCgxU7nk7U6vZhGT48UlFq8h9XcNDmp9Er55i-H/s640/blogger-image-421994402.jpg"></a></div><br></div>Sue Robertshttp://www.blogger.com/profile/14967885617980764926noreply@blogger.com0tag:blogger.com,1999:blog-8599440253080323034.post-81398598689675120962015-07-12T14:01:00.001+10:002015-08-08T11:17:26.452+10:00Fromage Blanc. Sunday July 12, 2015On Friday as I was trying to fight off a winter chill, I decided to stay nice and warm inside the house and make cheese. As well as topping up my halloumi supplies, I decided to experiment with a soft cheese, Fromage Blanc. It was a very simple to make, merely a matter of warming the milk, adding culture and rennet and then letting it sit all day. I then drained it in cheese cloth all night and by morning, it was ready.<div>It is a slightly sour flavour, creamy in texture so it makes a good spread for bread.</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiutuMc-Yk83Z3cxg-dyIh3_NA_QswAyD68H-TVRyq8Vo-uRIy5W6F2qDSHxMEAhkEcLk_o8fwfapHormyWuQhtpKnNygeSsztkVQlwrfwbNDZWKBlBQBT0H5ebIIQi60OuDlQLys1pnZcM/s640/blogger-image--1865112605.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiutuMc-Yk83Z3cxg-dyIh3_NA_QswAyD68H-TVRyq8Vo-uRIy5W6F2qDSHxMEAhkEcLk_o8fwfapHormyWuQhtpKnNygeSsztkVQlwrfwbNDZWKBlBQBT0H5ebIIQi60OuDlQLys1pnZcM/s640/blogger-image--1865112605.jpg"></a></div><br></div><div>I tried it spread on some toasted rye sourdough with some sweet chilli sauces and it was very tasty. I think it would be really nice with jam too. I wonder if it would work in a cheesecake as it has the consistency of cream cheese but without the fat content. ....maybe next time.</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMdyoezfi8H6vZMxjCw5n0UfEBeIUx5m-hEWj1AimUl0RRNKnhyRGp8XMQVddqH8ug4JdC-PsS00xq7TPOydsLvFDAep25zbr57otR7b9_UDSzdh46FJZe4MPDeEq3d61M3-AB8VWg2nbh/s640/blogger-image-1103706561.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMdyoezfi8H6vZMxjCw5n0UfEBeIUx5m-hEWj1AimUl0RRNKnhyRGp8XMQVddqH8ug4JdC-PsS00xq7TPOydsLvFDAep25zbr57otR7b9_UDSzdh46FJZe4MPDeEq3d61M3-AB8VWg2nbh/s640/blogger-image-1103706561.jpg"></a></div><br></div>Sue Robertshttp://www.blogger.com/profile/14967885617980764926noreply@blogger.com0tag:blogger.com,1999:blog-8599440253080323034.post-87918043609845401422015-06-06T15:01:00.002+10:002015-06-06T15:07:41.100+10:00The best of bartering - Cheesemaking Lesson for a bottle of The Retiring, an artisanal gin. Saturday June 6th 2015<div dir="ltr" style="text-align: left;" trbidi="on">
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Yesterday I had a cheesemaking day with a difference. A work colleague retired a few months ago and I had promised to give him a cheesemaking lesson one day in winter when the garden harvest was over. Our paths crossed last week so we arranged to meet yesterday for a big day of production. My plans were almost foiled by the milk truck arriving at 8.30am. That meant me hot footing it up to the vat with several bottles to fill before all the milk disappeared off to the factory.</div>
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This is the first time I have actually taught anyone to make cheese and it was a bit hard to decide which cheeses to make to teach to not have too much time to kill in between steps but that also taught some of the basic processes. After a lot of deliberation, I decided on Parmesan, Camembert and Ricotta and the timing was pretty much perfect. Five hours later after much talking, timing and curd cutting and stirring, we had Parmesan into its final stage of pressing, Camembert halfway through its 5 hours of flipping, Ricotta drained and ready to use. I sent Bert home with some ricotta and a few Camembert to flip on his own and then sit back and have the pleasure of watching the mould grow over the next week or so.He also took some bottles of milk to try to make some Fetta at home. </div>
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This is what mine look like this morning.</div>
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<b>Camembert</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh260zRdHg6LbxWdPWbOq1ihaC-xImV207iWyGeuTuAPw9T9rp7cBza-F_bJDfvxdskzpM3MvyAxuVpixDji9Ifk8f3G3evfz3s13eiP4QKE2t35f0C8QJhi-2VqqJq1RKpxZrcNQ6WRc6h/s640/blogger-image--1367258891.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh260zRdHg6LbxWdPWbOq1ihaC-xImV207iWyGeuTuAPw9T9rp7cBza-F_bJDfvxdskzpM3MvyAxuVpixDji9Ifk8f3G3evfz3s13eiP4QKE2t35f0C8QJhi-2VqqJq1RKpxZrcNQ6WRc6h/s640/blogger-image--1367258891.jpg" /></a></div>
<b>Parmesan just out of the press</b></div>
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<b>and into a saturated brine for 24 hours</b></div>
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<b>And the Ricotta into an Egg and Bacon Pie</b></div>
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<b>And my reward? </b>Only a bottle of the gin judged to be the best Tasmanian gin by the staff at the bar at the fabulous MONA (Museum of Old and New Art)!!! Bert hasn't been idle in his retirement but has started making a beautiful artisanal gin called ,appropriately, <b>The Retiring</b>. Guess what we had with our dinner last night! </div>
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<b>The Retiring Gin</b></div>
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And after he left,just to finish off the day, I made some Cherry Chocolate ice cream with the cream I had skimmed off the milk used in the Parmesan .</div>
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Today has been wet and drizzly outside all day so a perfect day for staying in the Preserving Patch Kitchen. I have been busy making some Jostaberry and Gooseberry Jam</div>
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And a nice crusty loaf of bread to go with it.</div>
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Sue Robertshttp://www.blogger.com/profile/14967885617980764926noreply@blogger.com0tag:blogger.com,1999:blog-8599440253080323034.post-51741818943093019632015-05-24T18:51:00.001+10:002015-05-24T19:02:16.538+10:00Harvest of the Sea. Sunday May 24 2015I suddenly realised the other day that I hadn't done a blog post for some time after such a good start to the year.<div>The autumn garden harvest is finally finished so as the weather has been spectacularly beautiful this weekend, I decided to go fishing. Vegetarians stop reading now! I thought my kayak fishing for the season had finished but couldn't resist the temptation when the forecast was for calm and sunny days and decided to go for one more trip before putting the kayak in the shed until late spring. Rocky Cape National Park , where I have had a bit of previous success ,was my destination. The day was frosty but with no wind. It was just beautiful on the water today.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7eJWbhUa83Gr-TVQe5QFQN6wstNZCPhJw94-o1QIEU0qg8-zLQNz0e30eJ8JblQFRKo7HAAMnm8TEMfCKJtvBKmzvlSNEvRhmW8o_5VFBDvJ7-9RNAcmFJB9qMDzJRmubLAY6pb3FKD_/s640/blogger-image--1440571159.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7eJWbhUa83Gr-TVQe5QFQN6wstNZCPhJw94-o1QIEU0qg8-zLQNz0e30eJ8JblQFRKo7HAAMnm8TEMfCKJtvBKmzvlSNEvRhmW8o_5VFBDvJ7-9RNAcmFJB9qMDzJRmubLAY6pb3FKD_/s640/blogger-image--1440571159.jpg"></a><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7eJWbhUa83Gr-TVQe5QFQN6wstNZCPhJw94-o1QIEU0qg8-zLQNz0e30eJ8JblQFRKo7HAAMnm8TEMfCKJtvBKmzvlSNEvRhmW8o_5VFBDvJ7-9RNAcmFJB9qMDzJRmubLAY6pb3FKD_/s640/blogger-image--1440571159.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXZVaUt-Mwkk_VscvarKFG58Yf4Tm7q5SROb85Pb6__HdkpYq4yjEGbuu6XhGfep0RGuieYsj1vwFOIJXqV_8oASIM3F3O7nV-VRNBpe4uB__51-udq1xrWRXCMPAzzg6ahoa3Wz5_8cU/s640/blogger-image--2045915295.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXZVaUt-Mwkk_VscvarKFG58Yf4Tm7q5SROb85Pb6__HdkpYq4yjEGbuu6XhGfep0RGuieYsj1vwFOIJXqV_8oASIM3F3O7nV-VRNBpe4uB__51-udq1xrWRXCMPAzzg6ahoa3Wz5_8cU/s640/blogger-image--2045915295.jpg"></a><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXZVaUt-Mwkk_VscvarKFG58Yf4Tm7q5SROb85Pb6__HdkpYq4yjEGbuu6XhGfep0RGuieYsj1vwFOIJXqV_8oASIM3F3O7nV-VRNBpe4uB__51-udq1xrWRXCMPAzzg6ahoa3Wz5_8cU/s640/blogger-image--2045915295.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOrwzRmS8N6PAd_6cjvGGYL9oXLnU7SQYjPzd-ILp4T2JvicMymnyeNYCGPanPdKQgQhHJG_t7LHYnYPOg4JKSfTyI1ML9eBfVI059m2FH_sC4IpbctdJpSWqzYmoo-2UbZDe5nD-fX_zX/s640/blogger-image-979081994.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOrwzRmS8N6PAd_6cjvGGYL9oXLnU7SQYjPzd-ILp4T2JvicMymnyeNYCGPanPdKQgQhHJG_t7LHYnYPOg4JKSfTyI1ML9eBfVI059m2FH_sC4IpbctdJpSWqzYmoo-2UbZDe5nD-fX_zX/s640/blogger-image-979081994.jpg"></a></div></div></div></div><div>Yesterday I caught three Australian or cocky salmon and one less tasty blue throated wrasse or parrot fish. The salmon went straight into the freezer for another day and I filleted the parrot fish to use tonight.</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtBJFz8NF4-AvJO7J5CG8UUXcNzrGs7-CWD1YOfax0vjfoBnx2co9LnzrZGEOPiF-9VfgS5N_fFs_xXBKAYln6YKmcNiN8lZm2hI5TScLR8gKhhZy6oYRjapXV-Dpey0GfAycmDmN8txcm/s640/blogger-image--846875033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtBJFz8NF4-AvJO7J5CG8UUXcNzrGs7-CWD1YOfax0vjfoBnx2co9LnzrZGEOPiF-9VfgS5N_fFs_xXBKAYln6YKmcNiN8lZm2hI5TScLR8gKhhZy6oYRjapXV-Dpey0GfAycmDmN8txcm/s640/blogger-image--846875033.jpg"></a></div><br></div><div>Today ,even though the day was calmer, the fish weren't biting and I was almost ready to give up and come home when I suddenly landed a squid. That made the trip worthwhile so it is Squid ink Risotto on the menu for tonight ( with the parrot fish which is not so tasty on its own).</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqSdfH2GusyNFI4kuEBlCO_Pt6OIyZ3kZG_oiMMYKnLqfF72ogeaKnbiLn3uZpQWKjcQrRBHnkPYMDy5-jBdkMNGkkob1Ip23r63x2nXPDipo0mz2Kehxrycf-XxHg-oWBYC1OcVBEqu7g/s640/blogger-image--767932539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqSdfH2GusyNFI4kuEBlCO_Pt6OIyZ3kZG_oiMMYKnLqfF72ogeaKnbiLn3uZpQWKjcQrRBHnkPYMDy5-jBdkMNGkkob1Ip23r63x2nXPDipo0mz2Kehxrycf-XxHg-oWBYC1OcVBEqu7g/s640/blogger-image--767932539.jpg"> From this....to this</a><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqSdfH2GusyNFI4kuEBlCO_Pt6OIyZ3kZG_oiMMYKnLqfF72ogeaKnbiLn3uZpQWKjcQrRBHnkPYMDy5-jBdkMNGkkob1Ip23r63x2nXPDipo0mz2Kehxrycf-XxHg-oWBYC1OcVBEqu7g/s640/blogger-image--767932539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj45Jc0IwmS80eV5MyfB-qgkdGDLYLtzHPEboQiRR6sGqewUBW7BlswtrDvKwYCHNPH0g7h8y3zRQ3hSA4NHcIikSn4hVFe70QgQ9A6oOcgrSbGV5-UqUkMt_4TwizNCmD9UqT3Sn15K23w/s640/blogger-image--126873619.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj45Jc0IwmS80eV5MyfB-qgkdGDLYLtzHPEboQiRR6sGqewUBW7BlswtrDvKwYCHNPH0g7h8y3zRQ3hSA4NHcIikSn4hVFe70QgQ9A6oOcgrSbGV5-UqUkMt_4TwizNCmD9UqT3Sn15K23w/s640/blogger-image--126873619.jpg"></a></div></div><div class="separator" style="clear: both;"><br></div><br></div><div><br></div>Sue Robertshttp://www.blogger.com/profile/14967885617980764926noreply@blogger.com0