February 19, 2012 at 1:04 pm #256635
I make my own spreads as much as I can I can’t see the reason on 1 jar I saw in the supermarkets being gerkins having food colourings and artifical flavourings when you make your own they having a green colour and tastes lovely.
5 quarts of corn
1 quart pickling herbs
1 quart celery diced
3 chopped onions
4 chopped green capsicums
2 tspns mustard powder
1 tspn turmeric
4 1/2 cups sugar
4 cups vinegar
cook all tog for 15 mins then pack in hot jars and seal Yeilds 12 pints
4 quarts = 1 gallon = 4.5 liters
Juice 3 lemons and grate rind
1 cup sugar
1 tblspn custard powder
1 teaspn butter
1 cup boiling water
Put all into saucepan and beat till smooth. Turn stove on and bring to boil, stirring to make sure sugar has dissolved.. When boiling point has reached turn it down and boil gently for 5 mins. Then pour into small jars and seal. Store in cool place.
450g onions diced
400g green beans cut small
1 tblspn mustard powder
1.1 liter vinegar
1 tblspn ground turmeric
salt to taste
1/2 teaspn black pepper
4 tblspn plain flour
In a large pot almost cover the prepared vegetables with water. boil for 30 mins then strain off half the water.[ retain to use for later] Add the sugar and vinegar to teh vegetables in the pot.
Sift flour ground spices and salt. Mix to paste with some of the retianed water.
Stir this mixture into the vegetables and boil for 5 mins. Bottle and seal well. Store in a cool dark place or pantry. Can last up to 2 years or can be eaten straight away.
Makes about 3 x 250ml jars
250g ripe tomatoes skinned, seeded and chopped
1 tblspn onion grated
1 tblspn low fat cheese grated
1 tblspn non fat yoghurt
1 teaspn mixed dried herbs
black pepper to taste
1/8 teaspns cayenne pepper
Put all ingredients except breadcrumbs in a pan.
Slowly bring to boil and boil for 1 min.
Remove from heat. Beat in breadcrumbs to make a paste consistency
Store in fridge
subsititute for cream
1/2 teaspn sugar
125ml hot water
50g cashew nuts
Melt butter in hot water. Add sugar and nuts. Blend for 1 min at high speed.
Pour into a basin and refriderate for sevearl hours until thickened
NOTE: Nut cream will not whip. It can be frozen
2 cups sunflower seeds
1 cup dates
Cover the dates and sunflower seeds with water, soak overnight and then blend.
SOYA MITE [Vegemite subistitute]
1 cup torola yeast
1 teaspn lecithin
1/2 cup water
1/2 cup vegetable oil
4 dessertspoons soy sauce
Mix tog, oil, water and lecithin. Add soy sauce to yeast then add oil mixture. Mix well and keep in fridge.
DATE AND WALNUT SPREAD:
1/4 cup water1 teaspn lemon juice
1/4 cup walnuts
Combine dates, water and lemon juice in a saucepan. Cover and cook over low heat until dates are tender. Mash and make a smooth paste. Mix in walnuts and spread on sandwhiches. Store in fridge.
NUT AND HONEY SPREAD:
Blend nuts to a meal. Mix in enough honey to make it spreadable.
1/4 cup of vegetable oil
1 cup raw cashews
put in blender. Salt if desired’
Sesame seeds can also be used instead of cashews
MOCK CHICKEN SPREAD:
1 large tomato skinned and chopped
1 small onion sliced and chopped
1 dessert spn butter
1 egg beaten
1 piece of cheese [2-6oz] grated
pinch of mixed herbs
pepper and salt to taste
Fry onion in butter, add tomato and cook for about 3 mins
Add beaten egg, cheese and seasonings cook 3 minutes
Put in sterlized jar and seal while hot.
CORN AND HAM SPREAD.
1/2 cup creamed corn
1 cup ricotta cheese
1 slice ham chopped fine
Mix all abpve and spread on sandwiches
If you don’t want ham substitute sultanas for ham
125g unsalted butter softened
juice and finely grated rind of half a lemon
pinch of cayenne pepper
chop salmon in blender or mincer. Blend tog with butter, lemon juice and rind and cayenne pepper. Pack into small pots and seal with clarified butter. [ butter which has been brought to the boil and strained through fine muslin] Cover and store in fridge.
It will last a couple of weeks.
20 dried apricots
8 large dates
1 small apple diced
Simmer apricots and dates in a little water to soften.
Blend with apple in blender. Put in an airtight container in fridge.
This keeps indefinitely in th efridge.
2 cooking apples
2 green capsicums
2 tablspn salt
4 cups vinegar
1/4 cup flour
1 cup brown sugar
1 teaspn dry mustard
2 teaspns curry powder
1 teaspn ground ginger
1/2 cup water
Prepare vegetables and fruits and put through a mincer. Put in large saucepan with salt and vinegar. and boil gently 15 mins or until tender.
Mix flour, sugar, mustard, curry powder, ginger and water to a smootth paste. Stir into saucepan mixture and boil 5 mins. Stirring all the time. Pack and seal
Makes 4 x 350ml jars
can be used as a sandich spread or as a relish Hubby loves it with cheese or meat. Its also called in our family as “snot”
Cream cheese can be made into all kinds of spreads. Bubs loves it mixed together with peanut paste and spread on her lunchesFebruary 19, 2012 at 4:39 pm #520416
These sound scrumptious and a far easier way to make lemon curds.February 19, 2012 at 7:00 pm #520417
I think some of these would be really easy in the thermomix; I do peanut butter and also did the choc hazelnut (it’s a bit sweet and strong). Thanks for posting them.February 20, 2012 at 10:22 am #520418
I was going to put the Peanut paste and Hazel nut spreads but they have been on before
Granddaughter won’t eat the shop peanut paste says it tastes funny. Probably too much salt in it. She likes it cruncy and grandson loves it smooth.
I found some more with fish so I will put them up laterMarch 22, 2012 at 11:57 pm #520419
These all sound cool and interesting…March 25, 2012 at 12:34 pm #520420
TUNA SANDWHICH SPREAD
1 x small tin of tuna drianed
1/2 cup mayo
1/2 small onion diced finely
1/4 teaspn prepared mustard. any you fancy
1 small gherkin diced finely
Mix well togther
1/4 cup mayo
1 tspn lemon juice
1 tspn mince onion
1/4 tespn salt
1 tin tuna in oil
mix well together
Sundried Tomatoes in tuna spread
1/4 cup of mayo
1/2 small onion diced finely
2-3 small pieces of sundried tomaotes diced finely
1 small tin tuna in oil
Mix well together.
You can add celery if you like finely diced and mixed in well.
Another mix is black pepper broken up and added to tuna.
chilli added to tuna.March 31, 2012 at 5:28 pm #520421
Thank you so much for these Robyne….lots of recipes I haven’t seen before.
i am trying to make as many foods as possible now, so i will definitely give some of these a go!
Cheers, Smurfy. :hug:
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