I just visited the most wonderful garden
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Millymollymandy
- A selfsufficientish Regular
- Posts: 17637
- Joined: Tue May 10, 2005 6:09 am
- Location: Brittany, France
At least I hadn't heard the other meaning yet!-
ohareward
- Living the good life
- Posts: 435
- Joined: Thu Jan 18, 2007 1:48 am
- Location: Ohoka, Nth Canty, New Zealand
Nice to have you back Kiwi. Have you settled into your new place ok, to have visitors. We are going over to OZ for a wedding next Wednesday for about 6 days, so will come and see you after we get back.
Robin
Robin
'You know you are a hard-core gardener if you deadhead flowers in other people's gardens.
To err is human. To blame someone else, is management potential.
To err is human. To blame someone else, is management potential.
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ohareward
- Living the good life
- Posts: 435
- Joined: Thu Jan 18, 2007 1:48 am
- Location: Ohoka, Nth Canty, New Zealand
Hi all, here is that recipe for quince paste
You need:
2 kg quinces
Lemon juice
Sugar
Method:
Wash the down off the quinces, peel, core and chop roughly.
Place in a saucepan with 1.5 cups of water. Bring to the boil, reduce heat and simmer for 35 minutes. Mash.
Drain excess water and rub fruit through a sieve. Weigh puree and place an equal amount of sugar with the puree in a clean saucepan.
Stir over low heat, then increase heat and boil until the mixture candies and turns red. When the mixture begins to thicken you will need to stir constantly to prevent the paste from burning. (when you can barely push the spoon through the mixture its ready)
Pour the paste into a dry dish and stand in a warm place for 12 hours.
Slice with a hot knife into firm slices.
Serving Suggestion: Serve with a cheese board or sprinkle with sugar as a sweet.
Jackie, (she who is to be obeyed), had to wrap a tea-towel around her hand to prevent splash burns while stirring.
It takes a good hour to hour and a half to reach the final result.
Robin
You need:
2 kg quinces
Lemon juice
Sugar
Method:
Wash the down off the quinces, peel, core and chop roughly.
Place in a saucepan with 1.5 cups of water. Bring to the boil, reduce heat and simmer for 35 minutes. Mash.
Drain excess water and rub fruit through a sieve. Weigh puree and place an equal amount of sugar with the puree in a clean saucepan.
Stir over low heat, then increase heat and boil until the mixture candies and turns red. When the mixture begins to thicken you will need to stir constantly to prevent the paste from burning. (when you can barely push the spoon through the mixture its ready)
Pour the paste into a dry dish and stand in a warm place for 12 hours.
Slice with a hot knife into firm slices.
Serving Suggestion: Serve with a cheese board or sprinkle with sugar as a sweet.
Jackie, (she who is to be obeyed), had to wrap a tea-towel around her hand to prevent splash burns while stirring.
It takes a good hour to hour and a half to reach the final result.
Robin
'You know you are a hard-core gardener if you deadhead flowers in other people's gardens.
To err is human. To blame someone else, is management potential.
To err is human. To blame someone else, is management potential.
hi Robin, Yes I'm settled in, the grounds are really wet and a new sewer system is half in and what a mess... my sheep have settled in ok, I need to put a ram to them but am running late this year, but as it usually snows here I don't want lambs under foot without much shelter, or I'll have to put them in my kitchen to keep them warm...ohareward wrote:Nice to have you back Kiwi. Have you settled into your new place ok, to have visitors. We are going over to OZ for a wedding next Wednesday for about 6 days, so will come and see you after we get back.
Robin
have a great trip to Oz and I'll see you both for a cuppa when you get back, just ring first if you are making a special trip so I will be home, I would like to go to the markets this weekend but I'm not sure if they are open still...
and Halfa, I don't have anymore quince left, but feel free to bring your brew...
New Zealand rocks ma sox off 
