Introducing Foodie Friday, another new feature, as part of the new focus on the blog. On occasional Fridays I will post a new recipe that I’ve tried. This recipe may be healthy or not so healthy. Also it may relate to fresh produce which we have in abundance at times. At times, Foodie Friday will be about an old tried and true favourite.
This idea came about when I was looking at the recipe books, old and recent, on my bookshelf. I love to read these books and drool over their beautiful mouth watering photos but it is quite rare that I try a new recipe from them.
I’m sure I’m not the only one who tends to have certain favourite recipes in their repertoire that they rely on week after week. I’m aiming to try at least one new recipe every week. I’m particularly interested in recipes that are healthier versions of old favourites, so watch out for those.
But I should say that I am very bad at following recipes. I have the best of intentions and always start off with the recipe book in front of me and the ingredients lined up ready to go. But by the time I get into the recipe, at about step 3 or 4, something takes over me and I find myself making changes. This could mean ingredients added, changed or deleted altogether. Sometimes these changes cause no problem but sometimes the changes mean the item being made is inedible or just a bit weird.
I can usually put my cooking failures down to not being able to follow a recipe without thinking that I know better. Even though I know it’s ridiculous that I would know better than the author of the recipe book. This author has probably tested the recipe many times to ensure that it’s perfect. And along I come and make changes to improve it, without even having previously tried the author’s recipe. My failures are usually well deserved .
My challenge to myself is to try at least one new recipe every week and to follow that recipe to the letter. If it does happen that I can’t help myself, and I make changes to the recipe, then I will definitely let you know what the changes are and the result of those changes
As it’s winter here in Australia there are oranges everywhere so last weekend I made a batch of basic Orange Marmalade and I’m planning to make ginger marmalade this weekend.
This is a very basic recipe that I’ve been using for years. If you are using a large lemon, don’t use all of the juice, unless you like your jam a little on the sour side
- 1 kg oranges
- 1 cup sugar
- juice of 1 lemon
- 2 litres water
- Wash oranges, place in saucepan, cover with water and boil for one hour
- Remove oranges and continue to boil water until it is reduced by half
- When oranges have cooled, cut into quarters, remove seeds, and using a spoon, scrape orange from skin, keeping any juice
- Blend or chop pulp
- Cut skin into tiny strips or dice
- Add pulp and peel to reduced liquid
- Add sugar and heat on low until dissolved
- Boil on high until marmalade looks to be set
- Drop a spoonful of marmalade onto a cold saucer to test if it is set
- If not set boil a little longer and try again
Have you made any preserves lately? I’d love to hear about them and will reply to all comments.