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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Citrus Sorbet Print Author: Alan Simmons Ingredients ¼ cup sugar ¾ cup water 2 teaspoons gelatine dissolved in 2 tablespoons hot water ½ cup lemon juice ½ cup orange juice 1 egg white 2 teaspoons grated lemon or orange rind 1 tablespoon Cointreau Instructions This can be served up an as entree or enjoyed
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Strawberry Ice Cream Print Author: Alan Simmons Ingredients 3 punnets ripe strawberries (approx. 750g) discard any fruit that has been bruised. 4 tablespoons castor sugar (or to taste) 2 egg whites 300ml whipped cream extra strawberries halved for garnish Instructions Wash and drain strawberries, blotting them with paper towel to remove excess moisture. Remove
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Pineapple Fruit Salad Print Author: Alan Simmons Ingredients 1 large fully ripe pineapple 2 punnets strawberries (discard any if bruised) caster sugar to taste 4 large mandarins kirsch or orange liquer, optional mint leaves for garnish Instructions Cut pineapple in halves lengthways, through the crown of the leaves. Run a short knife around the
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Watermelon Sherbet Print Author: Alan Simmons Ingredients 1 large watermelon (making sure it has a good shape) sugar to taste 3 teaspoons gelatine ½ cup water rose water or lemon juice to taste mint sprigs for garnish Instructions Wash melon and cut off top third of shell. With a melon baller make perfect melon
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Self Saucing Pudding Print Author: Alan Simmons Ingredients 1 cup SR flour ¾ cup sugar ½ teaspoon salt 55 g butter ½ cup milk Sauce: 2 tablespoons golden syrup 1½ cups hot water 30 g butter Instructions Pudding: Place all pudding ingredients in a large bowl and beat gently until mixed well. Place mixture
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Apple Bread n Butter Pudding Print Author: Alan Simmons Ingredients 8-10 slices fruit bread 2 Granny Smith apples ½ cup bourbon 600 ml cream 1 teaspoon mixed spice ½ cup castor sugar 3 eggs Instructions Remove crusts from bread, cut each slice in half diagonally. Core apples and slice thinly leaving skin on. Arrange
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Pavlova Print by the way, Invented in New Zealand. No matter how often the Australians claim it the proof is very clear. Pavlovas are usually decorated with kiwifruit or strawberries and loads and loads of cream. Author: Alan Simmons Ingredients 3 egg whites 3 tablspoons cold water 1 cup caster sugar 1 teaspoon vinegar
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