This relish is our family favourite, its fantastic with all cheeses and my husband’s favourite try it on a bagel with butter and cream cheese – delish!
1kg rhubarb, cut into 2cm pieces
3 medium onions, diced finely
2 teaspoons of curry powder
180ml white vinegar
2 cups of sugar
1 teaspoon salt
¼ teaspoon pepper
Place all ingredients in heavy based pan, bring to the boil and cook for 45 minutes, if it gets too dry add a little more vinegar. Bottle in hot sterilised jars, then seal. Store in cool, dark place, stores well. Refrigerate once open.
2 tablespoons of salt
2 cups of brown vinegar
1 tablespoon of curry powder
1 tablespoon of mustard powder
¼ teaspoon pepper
Extra 2 tablespoons vinegar
2 cups sugar
Cut tomatoes and onions into thin slices, sprinkle in a large bowl with the salt and leave for at least 12 hours, or overnight.
Drain off liquid and place tomatoes and onions in large pan. Add vinegar and boil for 5 minutes. Mix curry, mustard and pepper with the extra vinegar and add to the pan. Boil for 45 minutes, then add the sugar and boil for another 45 minutes. Bottle and seal relish while hot. Will keep for 12 months in cool, dark place. Refrigerate once open.
This is a very special conserve in my family and makes a wonderful gift in a nice jar.
1 cup of sugar, juice of 2 lemons, grated rind of 1 lemon, 1/4 cup of butter and 2 eggs well beaten.
Place in top of double saucepan all ingredients – cooking over medium heat, stirring constantly until mixture becomes smooth and thick. Bottle in steralised jars and seal when cold. Makes 1 pint (had to leave that in, Nana worked in pints and ounces). Enjoy (and you will).
I can’t believe I haven’t been making this forever, so much better than supermarket versions. You will need: Sterilised Mason jars (or jars of your choice), olive oil, firm feta, garlic cloves and dried oregano. Layer diced feta (after drying off from brine), sprinkles of oregano to your taste and a peeled garlic clove in each jar, cover with olive oil. Store in fridge for up to a month. The oil will set in the fridge – but don’t panic – pop out your jar on the bench for 10 minutes before serving. The oil makes a wonderful salad dressing if you mix with equal quantity of your favourite vinegar.