With the rain come the pests. Baby snails are hiding under the soft baby leaves and the the larger snails are doing rude things on the footpath early in the morning. The parrots are fighting over the olives, the last of the figs and the ripening apples. It’s obviously a time to revamp my defences.
Wednesday, April 28, 2010
Tuesday, April 27, 2010
Tempeh is a mystery to most people. Until Amita fell in love with it and the processes of making it, it was to me too. Last winter I spent a lot of time researching, experimenting, testing and writing.
Tempeh is a special food product, especially for vegans and vegetarians. It is an easily assimilated low fat protein that can help with weight loss and other health issues.
What I discovered was that it adapted to all sorts of recipes familiar to everyone. The texture of tempeh is meaty, chewy and satisfying and acts as a sponge to absorb any flavour and can be added as invisible protein boost for people wishing to gain weight or requiring high levels of nutrition during illness.
It's been another marathon battle with the computer with learning curves off the graph but I am happy to announce that my tempeh recipe book has wiggled its way into a pdf and is now available as an e book with full colour photographs.
For book information visit: http://www.nirala-naturally.com/.
For more on tempeh visit http://www.mrtempeh.com.au/.
Go on, have a look,
Monday, April 19, 2010
Monday, April 12, 2010
Monday, April 5, 2010
Test for pectin...exciting
You can test how strong the pectin content is by putting a teaspoon of juice into bowl and mixing in two tablespoons of methylated spirits.
If the pectin content is low, small separate lumps will form. Juice high in pectin will form one large mass.
Discard the mixture from the bowl...don’t attempt to eat it.
If the set is not strong, continue to reduce the liquid and test again.
Filter through muslin before bottling.
Pour into sterilised bottle and seal or freeze in ice block trays
Rule of thumb, according to the book, is 150ml of pectin to 1.25 litres of fruit juice for making jelly. It should be enough for 2kg of soft fruit when making jam.
Quince pectin has the lovely red colour of cooked quince and a distinctive flavour. It is particularly good with berries, pears and apples.