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The Good the Bad & the Ugly


So I was confined indoors this morning as it was raining, I put the time to good use and cranked out all sort of things, good, bad, ugly. Yet another bloody round of quince, I processed the passion fruit that had been in the bowl for two weeks, made some spurious soup and used the dry matter form the juicer to make crackers. Here are the recipes, I have not yet cooked the crackers so this is an interim report and the soup involving yet more tomatoes is average ……… blame Digby Law, I reckon an installation of coconut cream may remedy it. And of course the bacon update.

Delivery announcement: I received fresh fish on the courier today from Egmont Seafood, ordered at 8pm last night with a side of Roebuck Farms greens, a triumph for sure!  You can order spirits from https://express.bigbarrel.co.nz/ I have shopped up vodka and rum for some culinary creations, thanks to our mate Baldeep Dhillon at Big Barrel who is a Dressage NZ sponsor.

Carrot and Caraway Crackers
2 cups carrot, by product from the juicer
2 cups white flour
¾ t salt
2 t caraway seeds
1/3 C oil
¼ c water
Mix all ingredients together in a bowl to form a dough, knead for a few minutes until it becomes shiny, cover and refrigerate. Wait until tomorrow for the fail/success percentage.


                                                              Bottled Quince

7 quinces
300 g sugar
700 ml water
4 star anise
Peel and core the quines and cut each on into 8. Mix other ingredients together in a pan and bring to the boil, cook the quince in the liquid in 2 batches for 5 minutes each. Pack in warm jars, top up with liquid and loosely put the lids on. Pun in an oven tray in the oven for 70 minutes, remove and screw lids tight. Wipe the jars clean if the mixture has overflowed.




Passion Fruit Syrup
Pulp from 10 passion fruit
4 T sugar
Juice of ½ a lemon
Cook it all up a bit and put in a jar


Tomato & Peanut Soup
2 onions peeled and sliced
6 cloves garlic
2 T peanut Oil
1.5kg tomatoes chopped up
1 T cumin
1 T coriander
Flesh of a lemon
1 T salt
2 T sugar
½ C peanut butter
1 L chicken stock
2 hot chillies
Fry onion, spices  and garlic in the oil, add the rest of the ingredients. Cook it all up for an hour or so and blast with the stick blender.


The Bacon

Again I poured a considerable amount of liquid off it today, I  also gave the container a bit of a rinse, I dried rthe bottom piece with paper towel and ensured the other piece went on the bottom. Less salt mix required to be rubbed in and it is beginning to firm up and change colour. Back in the fridge.



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