Pickled chillies

 With gardening sometimes there is scarcity and sometimes there is glut.  Well I certainly have a surplus of these bell or bishop's hat chillies.  They do freeze well but I did want to preserve some as well.  Trying not to have too much sugar, so chilli jam is out so I gave pickling a try.  It is very simple but very satisfying seeing the bottles all lined up.  The most tricky part is slicing the chillies so your fingers don't burn. They say rubbing a little oil on first, but I am not sure I trust myself with a sharp knife and slippery fingers.

Ingredients

1 tablespoon salt

1 teaspoon sugar

1 cup water

3/4 cup white vinegar

Garlic clove

Chopped chillies of choice

Note: I did 3 x times the above

Method

Remove green stalk from chilli, chop into rounds or slices or both.

These are very mild so there is no need to reduce the heat by removing the seeds and membrane.

Place in a clean jar.

Combine the first 5 ingredients in a saucepan and bring to the boil,  Let boil for a couple of minutes,

Pour into a jug with a spout to make filling the jars easier.

Pour liquid over chillies.

Screw on lid and pickles should be at their best in a week or 2.

Happy preserving.

Mamma Marmalade

Ginger Cake from "A Generous Helping" Queensland Flood Fundraiser cookbook

Our hearts break for those affected by the cruel floods being experienced in Queensland and New South Wales.  After 2011  ABC Radio Queensland published a collection of shared community recipes as a fundraiser called "A Generous Helping".  Our little blog is about sharing and  "A Generous Helping" cookbook embodies that ethos so powerfully.  Baking a cake won't wipe the mud from people's homes but sharing a slice with a cuppa might raise someone's spirits and bring a moment of respite from the devastation all around.  Various community groups are mobilising #BakedRelief campaigns and that can be a way we can assist the affected homeowners and volunteer cleaners.  Wherever you are, our thoughts and love go out to you.  💔  Colleen 

This simple delicious recipe from the cookbook is by #AlisonAlexander.  

It works well cooked in one pan or in 4 small pans and keeps for a few days in an airtight container.

 

Preparation     10 minutes

Baking             35 – 45 minutes. 

 Makes            1  x  30x20cm cake      OR   4   x    7x13cm cakes

Ingredients

½ cup or 125 gram butter – melted  (do this first)

2 ¾ cups (390 gram) Self-Raising Flour

1 teaspoon Bicarb of Soda

4 teaspoons ground Ginger

3 - 6 slices glace ginger – finely sliced  (Optional – for a deeper ginger flavour)

3/4 cup pitted dates - chopped

½ cup Dark Brown Sugar  (Dark Brown has a stronger flavour than regular Brown Sugar)

¾ cup  (260 gram) Golden Syrup

1 egg – lightly whisked prior to adding

1 cup warm water

 

Method

Melt butter first

Preheat oven to 155 - 160 ˚C (fan forced) and prepare medium depth rectangular tray approx. 24 x 30 cm and line with baking paper.   OR  4 x  7x13cm small tins

Place all ingredients in Food Processor. Pulse until combined but do not over-process or the flour will become tough.

Pour batter into prepared tin.  If using the mini tins pop them onto an oven tray for easy retrieval later.  

Bake approx. 35 – 45 minutes.  Check at 35 minutes. May need to turn tray.  Mini tins took 30-35 minutes.

Cake will be cooked when a wooden skewer inserted into the middle comes out clean.

Remove from oven and allow to cool for 10 minutes in the tray before cooling completely on a cake rack.

 Cake keeps for a few days  in airtight container.  Wrap small cakes individually and store in airtight container in fridge if necessary for a few days.

Optional

Top with icing when cake is cool  or   lightly dust with icing sugar or maple sugar and a dash of nutmeg.

                               Sharing with love..... Colleen