Tag: Rhoda

Guava Jelly

Source & History

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


  • 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:


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

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.

Three Fruit Marmalade

Source & History

Here we are again – the last one for now! This weekend has been a marathon. This is Great-Grandma Honeywell’s marmalade recipe. Made using lemon, orange & grapefruit.

3 fruit marmalade




  • if you’re not sure how to tell whether the marmalade has cooked long enough go to Guava Jelly to see a video on how to test whether your jam will set.
  • If you want instructions on sterilising jars go to Sterilising Jars (The Easy Way)

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.



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.


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.


  • 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


  • 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…


  • 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)

Rhoda’s Pastry Mushrooms

Source & History

I remember these from when I first met Rhoda. They were a fun little sweet. She says now that they were just a way to use up left-over pastry & mock cream when she was making tarts (and the kids liked them). Because it’s using up left-overs, it’s not exactly a recipe, more a method.


  1. Use leftover pastry to make pastry cases in a patty-cake tin. Also cut some pastry into short strips to use as stalks for the mushrooms. Put on baking tray. Bake in moderate oven until golden.
  2. When cool fill the bottom of each case with plum jam and top with mock cream.
  3. Sprinkle the mock cream with cinnamon and put the ‘stalks’ in the centre.
  4. Serve.


Source & History

This recipe was developed in Australia during WWI – these could survive being packed into tins and being shipped overseas to soldiers who were a very long way from home. They even arrived relatively fresh.

They are also a family favourite today. Everyone has had Rhoda’s Anzac biscuits. Rhoda says that she never ever just makes a single batch, she doubles or even triples this recipe. Remember the tins of Anzacs that she used to send home with her visitors?


  • Golden syrup is approximately the equivalent of corn syrup if you are in North America.
  • These burn relatively easily, so be careful.
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