Ladies
As there seems to be a boom in jam making, I thought it would be a brilliant idea to post a couple of recipes up here. I am sure they will go down a storm with everyone
Sauerkraut Recipe
You will need a very large crock, glass or enamel container
Minimum of 2 heads of cabbage (cabbages are plentiful all year around , and when you have a responsible job, its always wise to use your 'HEAD'
Kosher salt
Heavy duty food-grade plastic bags or 2 gal freezer bags
Wooden spoon
Some tips here to prevent problems with your sauerkraut:
Never use aluminum utensils!
Absolute cleanliness is necessary for a healthy WITCHES brew!
Bring the ingredients to a slow bunny boil to prevent burning,
Let it ferment in a room temperature of around 75 degrees for about 3 weeks
Then sample it and lets hope you dont get the same result as a German Cucumber
Now for the Pickled Nut Recipe
1 litre malt vinegar (Now dont go and do the late Keith Floyd trick and get pissed on the vinegar paint stipping wine that Turkey is so famous for, after all, you will regret it if you dont use your HEAD on this one )
500g brown sugar
1 teaspoon allspice
1 teaspoon cloves
½ teaspoon cinnamon
1 tablespoon grated fresh ginger
Method
Pick your nuts with great care, make sure they do not contain any ingrowing hairs and this can spoil the pickle and make it infected with an STD. Pick a bucketful and, wearing rubber gloves, prick (as with a fork, not a penis)each nut a couple of times. Watch out for the clear juice this produces. It is deceptive, as it stains a dark brown rather like the stain you see on Turkish men's white underpants
Cover the nuts with water and add salt. Leave for a week, then drain and renew with fresh brine solution for another week or so.
Next, lay your nuts out on trays in a dry, airy place. In a couple of days they will turn jet black. Now the nuts are ready for to be pickled.
Combine all ingredients in a saucepan. Bring syrup mix to the boil, then add nuts and simmer for 15 minutes.
English Strawberries are plentiful in the UK at the moment, they are always sweet (not like that horrible wet artificial saccharine sweetness), ripe and juicy, in fact I ate a whole punnet of them yesterday, yum yum.
Turkish strawberries on the other hand are available during the winter months, but are usually a little TART.
Ruby
As there seems to be a boom in jam making, I thought it would be a brilliant idea to post a couple of recipes up here. I am sure they will go down a storm with everyone
Sauerkraut Recipe
You will need a very large crock, glass or enamel container
Minimum of 2 heads of cabbage (cabbages are plentiful all year around , and when you have a responsible job, its always wise to use your 'HEAD'
Kosher salt
Heavy duty food-grade plastic bags or 2 gal freezer bags
Wooden spoon
Some tips here to prevent problems with your sauerkraut:
Never use aluminum utensils!
Absolute cleanliness is necessary for a healthy WITCHES brew!
Bring the ingredients to a slow bunny boil to prevent burning,
Let it ferment in a room temperature of around 75 degrees for about 3 weeks
Then sample it and lets hope you dont get the same result as a German Cucumber
Now for the Pickled Nut Recipe
1 litre malt vinegar (Now dont go and do the late Keith Floyd trick and get pissed on the vinegar paint stipping wine that Turkey is so famous for, after all, you will regret it if you dont use your HEAD on this one )
500g brown sugar
1 teaspoon allspice
1 teaspoon cloves
½ teaspoon cinnamon
1 tablespoon grated fresh ginger
Method
Pick your nuts with great care, make sure they do not contain any ingrowing hairs and this can spoil the pickle and make it infected with an STD. Pick a bucketful and, wearing rubber gloves, prick (as with a fork, not a penis)each nut a couple of times. Watch out for the clear juice this produces. It is deceptive, as it stains a dark brown rather like the stain you see on Turkish men's white underpants
Cover the nuts with water and add salt. Leave for a week, then drain and renew with fresh brine solution for another week or so.
Next, lay your nuts out on trays in a dry, airy place. In a couple of days they will turn jet black. Now the nuts are ready for to be pickled.
Combine all ingredients in a saucepan. Bring syrup mix to the boil, then add nuts and simmer for 15 minutes.
English Strawberries are plentiful in the UK at the moment, they are always sweet (not like that horrible wet artificial saccharine sweetness), ripe and juicy, in fact I ate a whole punnet of them yesterday, yum yum.
Turkish strawberries on the other hand are available during the winter months, but are usually a little TART.
Ruby