Tag: Aileen

Potato Salad

Source & History

Leah texted recently pointing out that there was no potato salad recipe on the website. So…This is potato salad the way my mother used to make it.

Notes

  • some people like to put chopped hard boiled eggs in potato salad. I don’t like them, so I don’t. Feel free to add them to this if you want to.
  • if you are feeling lazy, buy a bottle of potato salad dressing from the supermarket to use with this.
  • if you really want it to be like Gram’s – use Grannie’s Mayonnaise recipe like she used to do.
  • I would probably used more than one spring onion for this.
  • I sometimes cook the potatoes the day before and refrigerate them overnight.
  • Grams used to sprinkle the top with paprika “to give it a little colour” before serving.

Mushroom Risotto

Source & History

This was in the book that came with my first-ever rice cooker. By the way, rice cookers are one of the best inventions ever. It has become rather a favourite around here. And yes, it is cooked in the rice cooker.

 

Notes

  • I just use fresh button mushrooms for this but I would imagine that it would be just a good with some of the other varieties of mushrooms that you can get in the supermarket these days.
  • I sometimes make this with regular Doongara rice (the low GI stuff) instead of Arborio rice.

Guava Jelly

Source & History

This is from Rhoda’s collection of recipes as well, so I assume is the one her mother used.

Notes

  • To check whether the jam has boiled long enough and is ready to set, perform the following test:

 

 

  • If the jam doesn’t set after you have boiled it according to the instructions, you may need to pour all the jelly back into the pot, add some pectin (called Jamsetta at the supermarket) and reboil it. You’ll also need to clean & re-sterilise your jars.
  • for how to sterilise your jars go to Sterlising Jars (The Easy Way)

How to peel tomatoes

Source & History

This is another of those blogs with no actual recipe. Rhoda insists that whenever she uses tomatoes, particularly if they are for pickles or relishes, they must be peeled. So here is how to peel tomatoes, the easy way.

  1. put some water in a pot and heat it until it is just boiling
  2. cut a small cross into one end of the tomato.
  3. drop your tomatoes (1 or 2 at time)  into the pot and leave them there for about 10 seconds.
  4. remove the tomatoes from the water and either drop them into some ice water to stop the cooking process, then peel them or just peel them without the ice water. Start where you cut the cross & the peel should just come right off.

See below for a visual demonstration:

Note

  • this method will not work for green tomatoes, just peel them with a peeler or small knife like you would potatoes or carrots. 

Gram’s Dill Pickles

Source & History

This is based on Mum’s dill pickle recipe, which I have courtesy of my brother Doug, and which would also be, I suspect, the one that her mother used. I spoke to Doug & he says that he has another recipe which he thinks tastes better – so I combined them. Mum’s didn’t have the pickling spice & the sugar.

Notes

  • the idea of the soaking overnight in cold water is to firm up the cucumbers before pickling them. 
  • Doug said that Mum said to leave the pickles at least 3-6 weeks to cure before eating them. He also said that he prefers to use them after only 2 weeks.
  • For how to sterilise your jars go to Sterilising Jars (The Easy Way).

 

Cornflake Biscuits

Source & History

Rhoda used to make these all the time – not so often now. Frank says that he hasn’t had them for years but he did used to eat them.

Pickled Beet-root

Source & History

This is a recipe from Rhoda’s sister Dorothy (known as Dot or Dom). Rhoda says that she asked Dom for this recipe because it is a particularly nice one and if she had beetroot to cook, she would use it. However, since she got the recipe she hasn’t had any beetroot so she hasn’t made it (yet).

In case you’re in North America and wondering, there is a difference in terminology when it comes to the vegetable called beets. In Australia this vegetable is always referred to as beet-root.

beetroot

Notes

Tomato Relish

Source & History

This is Rhoda’s tomato relish – Glenda made some the other day and found that the amount of salt in the recipe made the relish too salty. So in this version the boss (Rhoda) has suggested that we adjust the amount of salt by halving it. If it’s not salty enough – add a little more.

The tomato relish can be used with meat, as part of an antipasto or with crackers & cheese.

Note

Mustard Pickles

Source & History

Here it is, the reason for my recent trip to Rhoda’s – the mustard pickle recipe. People have been known to fight over jars of these pickles. This was originally Great-Grandmother Honeywell’s recipe.

Notes – updated

  • The recipe says “1 dish mixed vegetables (cauliflower, green tomatoes, onions, beans).” However, there is no suggestion about what size a ‘dish’ is. Consultation with the boss was required. 

- I used a a large china bowl – about half full. The decider about the quantity vegetables you need is the size of the pot that you are going to cook the pickle in – you don’t want the pickle to boil over.

NOTES about INGREDIENTS

  • Green tomatoes are tomatoes that are not ripe ie., still green. The boss says that if you can’t get them, leave them out. Do not substitute ripe tomatoes. You can, however, substitute peeled, grated chokoe (2 or 3) – don’t forget to remove the seed before grating.
  • Grandma says to peel the green tomatoes, you won’t be able to use the traditional method for skinning ripe tomatoes (drop in boiling water for a couple of seconds and the skin will easily pull off – see How to peel tomatoes).
  • the beans had the strings along the sides cut off and then were cut into pieces about 2cm long.
  • 1 handsful of cooking salt – using my hands that’s about 1/8 cup or 2 tbsp.. The boss says to add more salt if required when you taste the pickle at the end of cooking.
  • 1 dessertspoon = 2 teaspoons

NOTES about INSTRUCTIONS

  • Instruction # 1 –  The salted vegetables only need to stand for a couple of hours, not overnight.
  • Instruction #4 –  when you cover the vegetables with vinegar – barely cover them.
  • Instruction #7 –  if your dry ingredient/water paste is a little lumpy, put it through a sieve when you are pouring it into the vegie/vinegar mixture. And stir hard while it’s going in so the mixture doesn’t go lumpy.
  • Instruction #8  -  for instructions on sterilising jars go to Sterilising Jars (The Easy Way)
  • According to Grandma, the way the mixture looks in the pot is the way it will end up, it won’t thicken as it cools. If it’s too thick, add a little of the extra vinegar. If it’s too thin, make some more flour paste (about 2tbsp flour without extra spices) with the extra vinegar and thicken some more.

Mango Chutney

Source & History

This is Rhoda’s mango chutney recipe. Yum…

Notes

  • The recipe calls for 24 green mangoes, but Rhoda says that she uses mangoes that are ‘just turning’ rather than green.
  • the locals here suggest that the best mango chutney is made from mangoes referred to as ‘commons’ – they are stringier than the mangoes bred for eating like ‘Bowens’.
  • Rhoda insists that the chillies should be added last and kept whole or the chutney will be too hot to eat. She also removes them from the chutney when she pours it into the sterilised bottles. I might chop some of the chillies because I like a little added heat.
  • If you want instructions on sterilising jars go to Sterilising Jars (The Easy Way)
1 2 3 4 11