Preserving - Tomato Sauce (katsup)

Hi All,

This is rather a long blog... so if you just want the recipe scroll down the page. If you want a short

story about sauce, get reading.  Either way, enjoy!

 

One of the things I find  special about cooking is the passing down of recipes through family and friends.  It is not just the food,  I feel it is really passing down the feelings of love... "I love you enough to make you this special dish, I hope you enjoy it!"  It certainly gives me the warm fuzzys. 

 

 LOVE IS MY FAVOURITE INGREDIENT !!! And you need lots for this sauce!

 

Last year I wanted to learn how to make tomato sauce so I could pass on the love and teach my kitchen kids at school how to make it with the tomatoes they grew in their school garden.  

 

Of course I called on Mum to dig out her Grandmothers recipe from the 1920's, possibly earlier.  It was originally measured in pounds and ounces and I'm thinking it could be at least 100 years old.  It has now been passed down 4 generations.  I am told my Great Nanna Stoneman was a great at cooking, knitting and crochet.  All of which has been passed on down the family line, or at least, many of us attempt to continue the line of specialised Granny talents.

Mum and I made a successful batch of sauce before I attempted it with my kitchen kids.  All I can say is.... AWESOME and tasted just as I remembered.

A few weeks later the kitchen kids and I also managed to make a tasty batch of sauce which we used with sausage rolls made during class.  My mouth is watering whilst I am writing, remembering the flavours together...mmmm...

We entered our sauce in the Botanical Gardens Tomato Sauce Competition and came 3rd...our prize was a cooking demonstration by 2011 Master Chef runner up, Michael Weldon.  That was an exciting and entertaining class for us all.

 

A year later and  the sauce making began again.  It was a long process so a day needed to be set aside.  It is quality time with Mum, we can chat for the whole day whist doing something fun and productive.  And, I don't have to do all the dishes!

 

Little Nanna's old mouli

Tomatoes, apples and onions are peeled and chopped, spices are added, the sauce was on the stove top simmering so went around the corner to my Nanna's to borrow her mouli - we needed this to get lumps out of the sauce later. 
 

 

Little Nanna is my Dad's Mum (and YES! she is little) she came back for a cuppa and chat.  She became our third "stirrer". There is no way this sauce was going to stick now!  Nanna is an expert stirrer and at 86, she was still making her own apricot jam.

After a days work and ten kilo's of tomatoes later,  we had 2 massive pots of tomato sauce ready to be bottled. Yay!  

 

BUT, hang on, I think the after taste is a little sweet.  Hmmm, I was not happy with it.  What to do now?  Mum researched on GOOGLE... other sauce makers are saying add salt or more spices... hmmm.  Nope.  I was not happy with that either!  Thought I might just leave it in the pot overnight and have a think about it.  I think we overcooked it.  It was not burnt but the sauce was quite dark.   I think the sugar caramelised which led to the concerntrated flavour of sugar hence the over sweet taste.

 

My gut instinct  told me to just cook up some more tomatoes without any flavours, mouli it and add to the original sauce. I believe we need to follow our instinct in cooking.  I have often wondered, is there someone from the spirit world whispering a solution over my shoulder?  This solution was in fact the "perfect fix".  There was no sweet aftertaste.  I was happy now.  The sauce was saved.. dant da da da!

 

Here it is my Great Nanna Stonemans Tomato Sauce Recipe - make it with a friend and enjoy!

 

Ingredients

 

5 1/2 kilo tomatoes

60g chopped garlic

4 large onions

6 good sized apples

915g sugar

1 desert spoon pepper

28g cloves

21g allspice

80g salt

3 1/2 cups vinegar

Muslin/calico/cotton bag for spices or square of cloth and string

 

What ya gotta do:

 

*Place a 2 forks in the bottom of a large saucepan to stop the sauce from sticking

*To peel tomatoes (best done with firm tomatoes), cut a cross the base of the tomato and place in a   pot of boiling water ( a bowl will also do). When the edges of the skin curl up it is easy to peel off

*Chop and add to a large pot over medium/high heat

*Once it starts boiling, turn to a simmer

*Peel and finely chop apples, garlic and onion - add to pot

*Add sugar, allspice, pepper and salt

*Tie cloves in muslin bag - add to sauce

*Simmer sauce for 2 hours or so, stirring regularly

*Add vinegar and continue to reduce for another hour

*Prepare jars by washing in warm soapy water, rinse and heat in a hot oven for 20 minutes

*Use a silver spoon to test the sauce, it should coat the back without running off

*Each batch will take a different amount of time to reduce depending on the amount of water in the tomatoes

*When the sauce has thickened, dispose of spice bag

*Cool sauce a little and ladle into a mouli to get out the lumps

*I add the extra step of giving a quick wizz with a hand blender, It makes the sauce pour better

*Use a funnel to pour into the sterile bottles

*Put the lid on bottles whilst hot

*This sauce will keep for ages, if it lasts that long

*Refrigerate after opening

See you next time... Happy Preserving!

 

 

 



Berry sponge cake helps to celebrate 30 years of friendship

 

A deliciously light, jam and cream filled sponge cake is an afternoon tea favourite at our place and my Mum is the master at making this crowd pleaser.

 

These holidays I made sponge cake filled with my own strawberry jam, decorated with mixed berries for my girlfiend Douha and my 31st anniversary of being friends.  How blessed I feel to have her still in my life.

 



Whilst my sponge cake  was well recieved and was shared around, it just doesn't seem the same as Mums.  So, I am on a mission to bake the perfect sponge cake and there are some "tricks to the trade".  What are they you ask?

*Get a great recipe off your Mum! It is tried and true so if it doesn't work, the reason is YOU!

 

*Use room temperature eggs.  A warm egg holds more air.  Air is the answer to a fluffy sponge.

  My friend Julia advised me that eggs should be left out for at least four hours for best results.

*Make sure the bowl/spoons used have no oils on them, this may stop the eggs whipping properly.

*Use a metal whisk and spoon, glass or ceramic bowls work best.

*Freezes great with jam and cream at the ready for surprise visitors.



*Be gentle when moving cooked sponge, this can make it flop... and DO NOT open the oven even a tiny weenie bit as I learnt (yet already knew!)

                           THE
                                  CAKE
                                            WILL
                                                     SINK!

MUM'S SPONGE

This makes 2 round sponges that at be sliced through the centre and filled with jam and cream

                    

                                OR

A stack of sponge kisses.  Two are joined together with jam and cream and taste the most awesomest when they are left for a little while so the sponge goes a  soft (not soggy).This method is a party favourite.

                      

                               OR

 

Cooked in patty pans for butterfly cakes. Great for a kids party.

You will need

4 large eggs - room temperature

3/4 cups of caster sugar

3/4 cups cornflour

1/4 cup custard powder

1 heaped teaspoon cream of tartar

1/2 heaped teaspoon bicarb soda

Pre heat oven to180C - gas fan forced

Prepare tins, trays, patty pans accordingly.

Sift the cornflour, custard powder, cream of tartar and bicarb soda 3 times.

Beat eggs and sugar in a glass bowl until light and fluffy looking. Takes around 7 minutes.

Using a metal spoon, fold the dry ingredients through the egg mixture.

Pour evenly into cake tins and bake.

 

Butterfly cakes - 3/4 full patty pans, cook for 10 minutes



Sponge kisses - place a tablespoon full on paper lined try, cook for 5-7 minutes

2 round cake tins - oiled and lines, cook for 20 minutes.

Remember that all ovens are a little different, so you may have to adjust your cooking time accordingly and cook ASAP to keep it light and fluffy.

 

Once the cakes are cool it is time to decorate!

 

Round cakes get sliced through the centre, spread a thin layer of jam/fruit and cream through the middle and put the top back on.  Don't take jam/cream out to the edges as it will spew over the edge and look messy.  Add cream and berries or grated chocolate to the top.

 

For fairy cakes, cut a small hole out of the top and cut the little round in half.  Place cream into the hole, arrange the "wings" on top. Decorate with fruit, or icing sugar.

  

Use 2 rounds of the sponge kisses to make a whole one.  Jam and cream the flat side and stick them together.  Sprinkle with icing sugar and enjoy! 


Im off to make another one, I want to get it just right!  Hope you will join me.

Happy cooking!

 

 



Chocolate mousse - Original 70's recpie

My biggest inspiration is my Mum. She is my hero, my treasure and my best friend. She has been the biggest influence in my life and I know I get my love of cooking..... and eating....... from her. 

 



3 generations, Mum with me and Nanna in 1973

I remember so many delicious things Mum cooked as I was growing up. Memorable dishes were, strawberry crepes, brandy snaps, cream horns, cream puffs, vanilla slice and pikelets.  At christmas time there was a table full of slices such as peppermint, caramel and rocky road.  Birthdays were honey crackles, lamingtons and of course...cheezle (not that we made those).

My birthday in 1977

 



Obviously we were a fan of sweets but there were some delicious savoury foods like sausage rolls, french onion soup as well as the traditional lamb and silverside roasts. 

 

Some times fruits were preserved, like tomatoes, plums and apricots. 

 

Although our tastes have evolved tremendously over the last few years and savoury/veggie foods have become a focus,  some things deserve to be remembered such as Mum's traditional chocolate mousse from the 70's. 

 

Mum made this recently for a friend, and I was lucky enough to get a sample.  It took me right back to being a kid. A little bowl is enough to satisfy the sweet monster in us...yum yum yum!

Mum with her 1970's mousse in 2012...does that mean it is now vintage?

 

 

Here it is... super creamy 1970's chocolate mousse



300g chopped fine cooking chocolate

3eggs

1/4 cup caster sugar

1 tablespoon sifted cocoa powder

300mls thickened cream plus extra for decorating

grated chocolate

 



Place chopped chocolate in a glass jug or bowl and hold over a saucepan of gently simmering water (double boil).  Do not let the bowl touch the water.  It is the steam that melts the chocolate.





Stir with a metal spoon until melted.  Set aside and cool.

 

Beat eggs and sugar in a large glass bowl.  Beat with an electric beater for five minutes or until the mixture is pale and thick. It should have doubled in volume. 

 

Gently fold the cooled chocolate and cocoa powder together. Do not over stir.

 

In a separate bowl, whip cream until soft peaks form.  Be careful to not over beat.

 

Use a large metal spoon to fold the cream into the chocolate mixture.  Keep the mixture as air rated as possible. 

 



Spoon into 6 serving glasses and chill for an hour.

 

Decorate with whipped cream, a sliced strawberry and grated chocolate. 

 

Just thinking back  to the 70's.  Do you remember Professor Julius Sumner doing those chocolate ad's on T.V?  Love it!  They are iconic to us, but were actually made in the 80's.  I found a cool one.. here 'tis.  P.S. Id like to know how on earth I remembered his name??? Anyway, have a look.......

 

http://www.youtube.com/watch?v=bl0-9tzZRo8

 

 

I found one ad from 1970, the year I was born and had to put it up.  WHAT A CRACK UP.....!

 

http://aso.gov.au/titles/ads/cadbury-got-yourself-a-man/clip1/

Just before I go, a few more  memories of my treasured memories from the 70's.

Later alligators!

 







 

Anyone for some home made baileys?

Here is a quick post, really quick!  Christmas is almost here and like everyone, I have been flat out doing a million things BUT I have not managed to get any special christmas treats made. Tonight, I AM making myself some home made baileys which tastes so much better than the purchased stuff, is quick and easy.

Ready, Set, Lets Go!!!

You need

2 eggs

370 mls whiskey

1 tin condensed milk

1 tin evaporated milk

1/2 cup chocolate topping

1/4 tspn coconut essence

600 mls thickened cream

In a large pouring jug mix together the eggs, whiskey, milk, chocolate topping and coconut essence and finally the cream. 

Strain the baileys a couple of times to get out any chunky egg goobys.

Pour into sterilised glass bottles.

Refridgerate.

This recipe makes a couple of good sized bottles or lots of little ones which are great for gift giving.

Drink straight with ice, unless you like it weak like me, in which case, dilute with milk and have it like milk shake.  Yumm!

Enjoy!  And have a great Christmas!



Getting ready for Christmas

Who in their right mind starts making biscuits at 10pm on a Sunday night? Me! Hahaha.

And yes, I do have to get up early for work tomorrow. What am  doing I ask myself...

For those of you who don't know, I teach cooking  in a Primary School and this week I have the last lessons for the year so in class we are doing some cool stuff like roasted beetroot dip and salad of the imagination with ingredients from the school garden, lemon curd filled cup cakes, honey spice biscuits, Eaton mess ( I think that's how you spell it) and fruit punch.  I decided I wanted to have some shortbread's decorating the table when the kids come in.  So here I am, at 11.30pm with about an hour of baking left.  I am starting to get tired and am watching an episode of Merlin to keep me company - the one where Gius gets possessed by a goblin.  It is soooo funny!  Oh! and I am writing this at the same time, whilst I am waiting for this lot of shortbread to be done!  No one can say I can't multi task...

I'm off topic aren't I.  Back to the shortbread.  My house must smell  like butter by now  and I have finished my first batch of these delicious Lebanese treats.  I got this recipe off my girlfriend Douha, who I mentioned in the previous Post.  I have given these out as Christmas gifts for years.  The texture of these are DIVINE, they just melt in your mouth AND the recipe makes about 100 good sized shortbread or 150 smaller ones making it a really great gift idea.  Reasonable cost for lots of goodies.  

Traditionally these are made in little diamonds with a pine nut in the centre.  They are so cute!  Mum says they are moorish!  When I am lazy, which is right about now as it is  12.45pm and 220 shortbread later. I have changed from making little diamonds to the quicker little balls instead.

So have a go, I guarantee everyone will love them.

Douha's shortbread tip  BAKE WITH LOVE

2 cups self raising flour

2 cups plain flour

3 cups icing sugar

1/2 teaspoon bicarbonate soda

2 cups melted butter

pine nuts or almonds to decorate

Pre heat oven to 150 degrees Celsius

Line 3 baking trays with baking paper.

Sift all dry ingredients into a large bowl.

Melt butter, add to the dry ingredients and mix well.

Roll out the dough and cut into diamond shapes before topping with a nut. 

                           OR

Roll into small balls.

Place on baking tray and bake until firm and light not dark.  In my oven this is about 10 mins.

Cool on wire rack.

These keep well in an air tight container.

Till next time, Love, light and happiness.  Live long and prosper.  Eat, drink and be merry!

 

   

Sugared lemon and Orange slices

Last weekend I planned to do absolutely NO cooking.  I was just not in the mood for cooking.  I was especially not in the mood for dishes!  Dishes seem to breed in my house, little pests!

I spent a good part of the day cleaning my messy back yard,  winter had left its mark and from the kids continually  leave everything out side.  It is amazing how much cutlery I find hidden in the garden!  It had been a typically hot Aussie day and I was thirsty so I headed into the kitchen for a glass of water. I bought some lemons that morning and quickly squeezed some into a jug of water, then, I placed some slices of lemon into my jug.  Looked pretty!  Take a Photo!  Maybe I can put that on the blog!

When lemon is sliced it has so many dimensions to it making it interesting to look at.  I always wanted to make sugared lemon slices.  Hmmm, I have some more lemons in the fridge and some oranges too. Can’t be too hard to make?  A quick bit of research results in lots of different recipes.  Which one to try, perhaps a little bit of this one, little bit of that one and let’s see what happens!

Wash the fruit and slice into rounds.  Using a saucepan make sugar syrup by dissolving a cup of caster sugar in a cup of water.   Add the fruit, keeping it lying flat in the pot.  Simmer for 15 minutes.  Take out the fruit and discard the sugar syrup, this will get rid of a lot of the bitterness from the pith of the fruit, and it did, I did a taste test… blak!  Make another lot of sugar syrup and add fruit.  Simmer for another half hour or so. 

Using tongs take out the fruit and lay on trays covered with baking paper.  This can be left to dry naturally but I am impatient and  put mine in the oven on slow and let it dry out over a couple of hours. 

How does it taste you ask?  Pretty good actually, BUT to finish them off I dipped them  in caster sugar.  The sugar should stick well as the sugar syrup has made the fruit all sticky. I love the visual effect of the finished product and they taste interesting and quite different.   I’m thinking these might make some lovely little Christmas pressies.

So as you can see, I did no cooking that weekend! Lol

A tribute to a fantastic cook!

My best friend and soul sister Douha,  whom I have shared the ups and downs of life for the past 30 years lost her beautiful Mum last week.  As we do, I began thinking about what this lovely lady has meant to me.  Funnily enough, I  associate her with my VERY slow introduction to the most delicious food I have ever tasted, Lebanese!

I first met Mrs Hajar when I rode to her house to play with my newly made friend. I was a 12 year old tom boy who had just started at a new school and came from a typically Aussie home.  My new friend was a traditional Lebanese girl who was brought up to follow the culture of their homeland. 

All these years later, I clearly remember the first time I entered their home, all I could think of  and I am sure I said it ( as I do!) "WHATS THAT STINK?"  It was so strong and yuk!  It was garlic and lemon, the smells of dinner cooking and nothing like the meat and 3 veg I grew up eating for dinner.

I went into the kitchen and Mrs Hajar was speed chopping something, probably parsley.  She could chop so fast and the parsley was so fine.  There was food everywhere, a feast was in the making.  I can't remember what I tried, but I didn't like it.  Mrs Hajar was a renowned cook in her own Lebanese restaurant in town - Quiet Waters. 

During that year my family moved in at the end of the street and I began to visit my friend daily.  I was becoming accustomed to the TANTALISING smells that came from within.  Somewhere I had gone from Yuk to YUUUUUM, whats your Mum cooking today?  I am sure this was the start of my love of the different cultural flavours on offer in our country.

 I started enjoying the tabbouleh and hummus on pita bread before moving to felafel, kibbeh and the more exotic stuffed vine leaves.  I remember watching the vines leaves being made for a son's wedding, the bowl was MASSIVE and full of the tiny delectable treats, and I remember them being gone in the blink of an eye.  All that time to wrap the little parcels and then POOF! HEY PRESTO! DISSAPEARO!    Of course there was much more to try like hatalia for dessert and  yogurt and apricot juice to drink and the list goes on.



I once  had a lesson making their special spinach pies..which I later tried to make, but I am in need of another lesson.  Thank goodness my friend has learned much of her Mother's cooking and when there is time, has agreed to show me how to make them again.

For your interest I have added a link from The Cook and The Chef which featured Mrs Hajar and her son Jamal talking about Kibbeh, one of my fav's.  I hope to get her recipe up on here in the furture.

https://www.facebook.com/v/116910988769

Getting ready for Christmas Post will have Mrs Hajar's recipe for Shortbread which is much nicer than the common short bread and so very easy to make.

Well, I guess I could prattle on forever... RIP Mrs Hajar, you shall be missed.  You left so much behind in your family, and even further afield in me.

Allah yerhama.