[John]

Well it was really hard - could have given out loads of prizes if we'd had them

You're very welcome 

[matilda duck]

WOW well done you lot!!!!  I havn't even had breakfast yet and i'm thinking what I may have a go at!!!!  Don't hold out too much cooking isn't my forte     actually I'm not sure what is? 

WELL DONE ALL!!!!!!!!!

[jannie]

well done everyone some fab recipe's ::)jan

[FCG]

John are you putting any of these recipes in your books?

[John]

John are you putting any of these recipes in your books?

Apart from Easy Jams, Preserves & Chutneys which is finished and off at the publishers, we've no recipe books planned. I've agreed to write 2 books for publication 2010 and that's about it. Believe it or not, there's a lot of work in writing a book and it's exhausted me doing 3 in short order after Vegetable Growing.

[poultrygeist]

It's hard enough writing a PM to someone so I can't imagine how hard it is to produce an original, entertaining but informative and factual book, then try to follow it up with another on essentially the same subject knowing you risk saturation AND with plenty of competition trying to out-do you. And all that to a deadline and budget.

I think you must be a masochist. 

Rob

[John]

It's hard enough writing a PM to someone so I can't imagine how hard it is to produce an original, entertaining but informative and factual book, then try to follow it up with another on essentially the same subject knowing you risk saturation AND with plenty of competition trying to out-do you. And all that to a deadline and budget.

I think you must be a masochist. 

Rob

It's nice to know that someone understands!! I start off all enthusiastic but by by the end I'm wondering why on earth I said I'd write it. 

I don't agree to write until I've checked what's on the market though. I need to feel I can actually make a contribution and offer something of value. I think there are far better books than mine for the intermediate gardener but I think I win for the beginner.

Having said that, I've been told by some good growers they found some things of value in them - which surprised me.

[AL Hathaway]

Blueberry Kiwi Souffles is one of my Favs to use in the summer

Ingredients

    1/2 cup Sauvignon Blanc or other dry white wine
    2 cups frozen blueberries
    2 1/4-inch slices fresh ginger
    2 1x3-inch strips of orange zest (white pith removed)
    1 pod star anise (not the entire whole star, just one point)
    2 tbsp plus 2 tsp honey, divided
    1/4 tsp kosher salt, divided
    2 egg yolks
    1 oz macadamia nuts
    Nonstick cooking spray
    1/4 cup plus 2 tbsp granulated sugar, divided
    8 egg whites
    1 tsp vanilla extract
    3 ripe kiwi, peeled and diced into 1/4-inch pieces, then chilled

 
Method

Combine wine, blueberries, ginger, orange zest, anise, 2 tbsp honey and 1/8 teaspoon kosher salt in a saucepan. Simmer over medium low heat until reduced by half, then cool to room temperature. Remove and discard the ginger, orange zest and star anise.

Stir the egg yolks into the cooled mixture. Preheat the oven to 400 degrees. Stir together macadamia nuts, 2 tsp honey and 1/8 teaspoon kosher salt. Spray a foil-lined sheet pan with cooking spray, and spread coated nuts on the tray. Roast for 6-8 minutes, stirring once, until nuts are golden brown. Cool, then chop coarsely.

Prepare 8, 3/4-cup straight-sided ramekins by spraying with cooking spray, then coating the interiors with a total of 2 tbsp granulated sugar. Arrange prepared ramekins on a sheet pan. Beat egg whites with a mixer until soft peaks form. Slowly add 1/4 cup granulated sugar and the vanilla extract, then continue beating until mixture is shiny and forms stiff peaks.

Fold in blueberry mixture until only a few streaks remain. Divide souffle mixture evenly among the prepared ramekins. Run a thumb around the interior lip of the ramekin, creating roughly a 1/2-inch ridge in the mixture to help the souffle rise straight up. Souffles can be prepared up to this point and refrigerated, uncovered, up to 4 hours. Add a minute or two to the baking time, if they are chilled and baked straight out of the fridge.

Bake the souffles for 14-16 minutes, until they are well risen, golden brown on top, and appear dry on the risen sides. While the souffles bake, place a spoon on each of 8 plates. Divide the diced kiwi between the spoons, then top kiwi with a sprinkle of chopped macadamia nuts. Place hot souffles on plates and serve immediately, encouraging guests to plunge their garnish-filled spoons into the center of the hot souffle.

[Yorkie]

AL, you do realise that these threads are several years old?

[annalisa]

 ::)what about my apple jam recipe:

-6apples red ones
-1 and half glass of sugar
-2 glasess of water
-1 teaspoon lemon juice
-a pinch of cinnamon
-5 crushed cloves heads


how? here is how:
wash and deceed the apples keeping the skins on the apple ,cut into small cubes put in a saucpan then place on the cooker till it swets then take out and blend with an electric hand blender put again oncooker then ad the water till it starts to boil then u can add the lemon juice and spices continue to boil for 5 minutes then add the sugar ster well evry now and then till it turnes little bit thick and the colour trunes too thats when its ready put into steralised jars then let cool down after u place the lid on and close titly.

 

[DD.]

This competition closed over 2 years ago!

This is the place to post your recepies.

http://chat.allotment-garden.org/index.php?board=2.0

[DD.]

Thread now locked!