Tag: spread

Curried Cheese Fondue

Curried Cheese Fondue

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”]   Ingredients: 1 clove garlic, halved 155 ml (5fl.oz/ ⅔ cup) dry white wine 1 teaspoon lemon juice 2 teaspoon curry paste 250g (8 oz / 2 cups) grated Gruyère cheese 185g (6 oz…

Blue Cheese Fondue

Blue Cheese Fondue

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”] Ingredients: 1 cup (8 fl oz) (250 g) milk 1 cup (8 fl oz) (250 g) cream cheese 2 cups (8 oz) (250 g) grated Danish Blue Cheese ½ tsp garlic salt 3 tbsp…

Classic Swiss Fondue

Classic Swiss Fondue

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”]

Ingredients:

1 clove garlic, halved

I cup (8 fl oz) (250 ml) dry white wine

1 teaspoon lemon juice

2 cups (8 oz) (250 g) grated Gruyere cheese

2 cups (8 oz) (250 g) grated Emmental cheese

2 tsp cornflour

2 tbsp kirsch

Pinch of white pepper

Pinch of freshly grated nutmeg

Cubes of French bread, to serve

[/et_pb_text][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]

 

Method:

  1. Rub the inside of the fondue pot with cut clove of garlic.
  1. Pour in wine and lemon juice and heat gently until bubbling. Reduce the heat to low and gradually stir in grated cheeses with a wooden spoon, then continue to heat until cheeses melt, stirring frequently.
  1. In a small bowl, blend cornflour smoothly with kirsch, then stir into cheese mixture and continue to cook for 2-3 minutes until mixture is thick and smooth, stirring frequently. Do not allow fondue to boil. Season with pepper and nutmeg. Serve with cubes of French bread.

 

Serves 4

From the Book of Fondues

 

[/et_pb_text][/et_pb_column][et_pb_column type=”1_3″][/et_pb_column][/et_pb_row][et_pb_row admin_label=”Row”][et_pb_column type=”1_2″][/et_pb_column][et_pb_column type=”1_2″][/et_pb_column][/et_pb_row][/et_pb_section]

Rum and Raisin Marmalade

Rum and Raisin Marmalade

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”] Ingredients: 1.5 lbs (675 g) sweet oranges, sliced thinly 1.5 lbs (675 g) lemons, sliced thinly 3 pints (1.7 litres) water 6 oz (175 g) raisins 6 lbs (2.7 kg) granulated sugar [/et_pb_text][et_pb_text admin_label=”Text”…

Microwave Citrus Marmalade

Microwave Citrus Marmalade

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”] Ingredients: 1.5 lb (675 g) (choose any) citrus fruit, washed, quartered and pips removed and reserved 15 fl oz (450 ml) water 3 lbs (1.3 kg) sugar [/et_pb_text][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]…

Whisky Marmalade

Whisky Marmalade

Print Pin
0 from 0 votes

Whisky Marmalade

The whisky (or whiskey if you are Irish or live in USA) is a small amount and adds a subtle and delicious flavour.

Ingredients

  • 2 lb 1 kg Seville oranges
  • 4 pints or 80 oz 2.5 litres water
  • juice of 2 lemons
  • 5 oz 150 ml whisky

Instructions

  • Scrub oranges, halve, squeeze juice and remove pips.
  • Either chop rind finely, mince or liquidize roughly.
  • Tie pips in a muslin bag.
  • In a preserve pan, put chopped rind, juice of oranges and lemons, water and muslin bag.
  • Bring to a boil and simmer for 2 hours until volume is reduced by 1/3.
  • Remove muslin bag and when cool, squeeze the jelly-like substance back in pan.
  • Add sugar and heat until dissolved. Add whisky.
  • Bring to a boil and boil rapidly until setting point is reached. Pot and cover.
Beetroot Chutney

Beetroot Chutney

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”] Ingredients: 2 lb (1 kg) beetroot, cooked 2 medium-sized onions, chopped 1 lb (500 g) cooking apples 8 oz (250 g) granulated sugar 1 pint (625 ml) vinegar 1 tbsp (15 ml) lemon juice…

Blackberry Chutney

Blackberry Chutney

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”]

Ingredients:

6 lb (3 kg) blackberries

2 lb (1 kg) cooking apples

2 lb (1 kg) onions, chopped

2 lb (1 kg) soft brown sugar

2 pints (1 1/4 litre) vinegar

1 oz (25 g) salt

2 oz (50 g) ground ginger

2 tsp (10 ml) ground mace

1 tsp cayenne pepper

[/et_pb_text][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]

 

Method:

1.    Wash the blackberries and put them into a preserving pan.  Peel and core the apples and chop them.

2.   Add to the blackberries with the onions, sugar, vinegar, seasoning and spices.

3.   Simmer for 1 1/4 hours, until thick, stirring well.

4.   Put the chutney into hot jars, cover and seal.

[/et_pb_text][/et_pb_column][et_pb_column type=”1_3″][/et_pb_column][/et_pb_row][et_pb_row admin_label=”Row”][et_pb_column type=”1_2″][/et_pb_column][et_pb_column type=”1_2″][/et_pb_column][/et_pb_row][/et_pb_section]