Category Archives: reblog

Christmas Recipes: Homemade Stuffing

Christmas Turkey or Christmas dinner would not be the same without stuffing now would it…Here are some of my festive stuffings for you…I hope you enjoy and my thanks go to Esme for having me over to guest post on her wonderful blog…Please pop over and have a look there are some lovely recipes from around the world and all tried and tested 🙂

EsmeSalon

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Wow..where does the time go??? We think we have lots of time and then that clock just whizzes around and before we know it…Christmas is upon us…

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Spice It Up…………………

Chillies..Now that’s surprise..ha ha….a lovely hot sauce…

This one is definitely a keeper and one I will certainly try because as you know I love anything with chilli.

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What do you do with an over abundance of chile peppers? Well, you marinate them, you make relish, you grill em and you make hot sauce! Lots and lots of hot sauce. Lots. I love making hot sauce. Bu…

Source: Spice It Up…………………

Jalapeno Jelly

Jalapeno Jelly
Doesn’t that look amazing? Just look at the colour it just screams eat me! I have never heard of Jalapeno Jelly or tasted it in my life…… I can just hear some of you saying she hasn’t lived…Well, when I get to taste it…I have to get some pectin first or make my own I will let you know…Have you eaten it? Or made it? please let me know in the comments.
I have never been so excited about trying something for a while….
Angie can normally be found over on Blogspot and her blog is called Learning to Live Free..She is one amazing lady …I just read what she has canned and does open mouthed most of the time she is awesome. So don’t take my word for pop over and have a look for yourself.
Now over to Angie and her recipe for Jalapeno jelly.
Let’s Make Jalapeno Jelly!
First – I have to say jalapeno pepper are hot so precautions need to be taken. Do not touch the peppers with your hands while removing the seeds and the white flesh from inside, use gloves if possible. I used a fork and knife being care not to touch any of the pepper.
What you will need to make Jalapeno jelly:
12 ounces of medium to large jalapeno peppers – sliced in half, no seeds and no white flesh.
2 cups of apple cider vinegar
6 cups of sugar
2 pouches of Ball liquid fruit pectin

A few drip of green food color (optional)

Measure your sugar and set aside in a large bowl.
Remove the liquid pectin from the pouches into a cup, set aside.
In a food processor pulse the jalapeno peppers with 1 cup of the apple cider until blended but still has small pieces.
Measure the jalapeno mixture and add more apple cider vinegar (one cup) to make 3 cups total.
In a large pot add the jalapeno mixture and bring to a boil and simmer for 15 minutes.
Add sugar and bring to a rolling boil that cannot be stirred down.
Add pectin and bring to a rolling boil that cannot be stirred down and boil one minute.
Remove from heat and skim off foam if needed.
Fill prepared half pint canning jars leaving 1/2 inch head space.
Wipe rims clean and apply lids.
Process in a water bath for 10 minutes.
Makes 8 half pint jars.
NOTE : If you want smooth jelly do not process a lot and run through a cheese cloth to remove pieces. However, I find a few small pieces makes the jelly more interesting.
Serving suggestions :
On a larger serving plate put a bar of cream cheese, allow to soften at room temperature. Pour a half pint of jalapeno pepper jelly over the top and allow to run over the sides. Arrange crackers around the cream cheese and jelly.
I also think jalapeno jelly will make a wonderful glaze for pork or baked chicken.
I hope you enjoy your jalapeno jelly and look forward to more delicious jams and jellies from my homestead.
By Andria Perry
 
Photos By Andria Perry
 
Thank you, Andria, for letting me share this wonderful recipe. If you enjoyed it please pop over and leave a comment on Andria’s blog.
Until next time stay safe, have fun and laugh a lot.

Salt of the earth…

 

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Salt seems to be a topic of conversation around here at the moment so I have decided to resurrect this post from aunt juju which I reblogged over a year ago.

Since then I have purchased a salt block as a present for my daughter and am awaiting feedback as she has had it for a good few months now.

This article by aunt juju is a very good comprehensive view of salt block cooking backed up by some wonderful recipes. So please take a look you will love it as much as I do… I just know you will.

Once I self-host this blog I will be offering these amongst other things for sale…..I will not have loads of ads all over the place but the sale items will be relevant to my posts. Which means folks you will still get recipes and hopefully some good advice to get you thinking about your health alongside them.

Young Sally also penned a very good post on salt and our health and I discovered salt farming as some of you know on my proverbial doorstep.   So much to do and discover in this little corner of Thailand.

Salt is definitely being featured in our corner of the world of WP and is worth a look as that and so many other things which we were advised to steer clear of consuming don’t seem to be really as bad for us….What are your thoughts on all this backtracking?

A short post to read as you drink your morning coffee…well depending on where you live…ha ha ….coupled with some interesting links for when you put feet up later.

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I hope you enjoy all of this and it links everything together for you….Do you have any What are your thoughts on Salt and your health?

We would love to know so please comment and if you have used salt blocks ..tell me your experience did you love it or hate it?….Good or bad…. I would love to know.

Thank you for reading I hope it gave you food for thought? Stay safe and laugh a lot..it’s free and it releases all those good endorphins which are responsible for our feeling of wellbeing…. it is the biochemical of the substrate aka ” The Spice of Life”

Until next time……..

 

 

 

 

Sant Jakez Scallops

Scallops are my favorite seafood and these sound delicious…A glorious starter to any meal and maybe I will change my Christmas menu and serve these IN the shells ….Ha Ha

Hungry Breton

dsc00077 Scallops “Saint Jacques” style

When we were kids, my sister and I, found that the last weekend in November started to get really exciting. Not only we got to put the fake tree up, and the art work our Father used to do with wonderful rock like paper, a grotto in and around and at the bottom of it for a bit of drama; decorations were out, the fun could start(unlike now, where it starts at the end of August… You people have lost it! Big time!); my mother would sit at the end of the dining table in the living room, and in her majestic teacher’s style would start writing the menu for the 24th and 25th.  Those two days were the only ones, as well as Birthdays, where I was asked what I would like to eat… The golden question… I was kind of the…

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