COOKING UNUSUAL VEGIES

November 26, 2017 / Lyn Jones / 0 Comments

JERUSALEM ARTICHOKES
artichokes
melted butter
1 few drops vinegar
white sauce
s/p

Wash the roots thoroughly, scrape off the skin and boil until tender in slightly salted water with a few drops of vinegar. Remove immediately once soft, and put butter over and some pepper.

Serve with the white sauce.

BROAD BEANS
Shell and boil for 30-45 mins in salted boiling water. Strain and add pepper and butter.

BROAD BEAN TOPS, TURNIP TOPS, RAPE LEAVES
may all be cooked similar to silver beet or spinach. Serve with butter & pepper.

MAIZE (INDIAN CORN)
young corn cobs
butter, melted
s/p

Cut off the stalks and remove the outer leaves and fibres from each cob.
Put in boiling salted water, cook gently for about 30 mins.
Drain, season. Pour butter over the cobs and serve.

GRANDMA’S PRESERVES

December 27, 2016 / Lyn Jones / 0 Comments

No recipes, except what she told us. She dried apricots with sulphur, raisins

Passionfruit:  About 5 were put in a non-metal container with a lot of sugar and left to thicken in the fridge – did she cook them a little first?

Tomato and plum sauces mentioned elsewhere.

Jams – apricots, apples. Berries?  In later years she gently simmered the fruit & put them in plastic icecream containers in the fridge freezer, instead of using the preserving kit.

Pickled onions – in a tall stoneware jar easily accessible to the fingers of her growing boys.

She made cordial from lemons, reduced it down with lots of sugar

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