Quince and Apple Butterscotch Sponge Print Delicious desert Author: Alan Simmons Recipe type: Desert Ingredients Sponge. 130g self raising flour 100g butter pinch of salt teaspoon of vanilla essence 1 egg 200 mil of milk Butterscotch sauce 100g brown sugar 150 mil hot water 2 tablespoons of golden syrup Fruit. Cut up into chunks
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Surplus quinces, plums or lemons Print A great tip. Author: Alan Simmons Instructions A good trick with surplus fruit is to just freeze them until required. With Quinces, lemons and plums just place them in a supermarket shopping bag or like and put in the freezer. When you want to use them just remove
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Quince Cheese Print This makes a great homemade gift idea. Quince cheese is great on biscuits or on a cheeseboard. Author: Alan Simmons Ingredients A number of quinces. Amount irrelevant at this stage. Sugar to match. Instructions Cut up the quinces into chunky pieces. Do not peel them. Put in a large pot and
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Orange Roasted Duck Print Author: Alan Simmons Ingredients Sauce: 1 orange ½ cup orange juice 1 tablespoon sugar 2 teaspoons white vinegar 2 cups water 2 chicken stock cubes 2 teaspoons lemon juice 3 teaspoons arrowroot ½ cup sweet sherry ¼ cup Grand Marnier salt, pepper 2kg duck 60g butter Instructions Fill duck with
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Stewed Quinces Print Author: Alan Simmons Recipe type: Desert or breakfast Ingredients A number of quinces. Instructions Do not peel the quinces. Slice the quinces into quarters leaving the core and then slice up the quarters into thin wedges or like. Put into a large pot and add sufficient water to cover the fruit.
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Baked Quinces Print Cook time 2 hours Total time 2 hours A Yummy way of impressing at a dinner party Author: Alan Simmons Recipe type: Deserts Cuisine: New Zealand Ingredients 1 large quince per two people. Brown sugar Orange juice Cinnamon powder Grapes / raisins/ sultanas/ Optional. Instructions You can either remove the
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Spinach wrapped fish fillets Print This is a delicious change to eating fish and very easy to make. Author: Alan Simmons Recipe type: Fish and vegies Cuisine: New Zealand Ingredients A number of large spinach leaves. Fillets of fish cut into pieces about the size of your thumb. Onion butter pepper and salt various
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Quince Jelly Print Author: Alan Simmons Ingredients 8 large quinces 2kg sugar 4lt water (enough to cover quinces) Instructions Wipe fruit, do not cut or peel. Place whole fruit in preserving pan with sugar and water. Bring to boil then maintain a rolling boil for 4 hours, skim froth occasionally. When the liquid hangs
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Apricot Jam Print Author: Alan Simmons Ingredients 1 kg firm ripe apricots-halved-stoned ½ cup water ¼ cup fresh lemon juice 1kg sugar Instructions Bring apricots, water and lemon juice to boil, then simmer for about 15 minutes or until apricots are tender. Add sugar stirring constantly with wooden spoon (without boiling) until sugar is
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Lemon Curd Print Author: Alan Simmons Ingredients 3 eggs 6 tablespoons butter 1 cup sugar rind and juice of 2 lemons Instructions Beat eggs and put into a bowl with butter, sugar, finely grated lemon rind and strained juice of both lemons. Place the bowl over a pan of boiling water, stir until mixture
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Pineapple Curry Sauce Print Author: Alan Simmons Ingredients 2 X 450g slighlty underipe pineapples 1 tablespoon peeled chopped freash ginger 5 garlic cloves ¾ cup chopped onion 1 sliced green pepper salt to taste 1½ teaspoon pepper ¼ teaspoon tumeric 2 tablespoons vegetable oil ½ cup thinly sliced onion 5cm piece of cinnamon stick
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Lemon Delicious Pudding Print Author: Alan Simmons Serves: 5-6 Ingredients 3 tablespoons margarine 1¼ cups caster sugar ½ cup self raising flour grated rind and juice of 2 ripe lemons 4 eggs, separated 300 ml milk small quantity icing sugar for ‘dusting’ Instructions ream sugar and margarine together, blend in flour, lemon rind and
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