Micro - Made Extras
Peach Butter
Makes: 2 cups |
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Ingredients: |
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1 can (425 g) | peaches, drained |
1 teaspoon | grated lemon rind |
1/4 cup | lemon juice |
90 g | butter |
3 | eggs |
3/4 cup | caster sugar |
Method:
In a blender or food processor, place peaches, lemon rind and juice process until smooth. :lace eggs in a 3 litre casserole dish whisk (with an egg whisk) until well combined, add remaining ingredients, cook on HIGH for 6 to 8 minutes, until mixture has thickened. Whisk twice during cooking. Pour into jars, cool them seal. Store in the refrigerator.
Mango Chutney
Makes: 2 cups |
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Ingredients: |
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450 g | fresh mango, sliced |
250 g | cooking apples, |
| peeled, cored and sliced |
2 tablespoons | salt |
2 | onions, finely sliced |
300 g | brown sugar |
150 ml | malt vinegar |
1 teaspoon | ground ginger |
1 teaspoon | chilli powder |
Method:
Place mango and apple in a bowl and sprinkle with salt. Stand overnight. Rinse and drain fruit. Place fruit in a
Cooking Guide
Lemon Butter
Makes: 1 cup |
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Ingredients: |
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1/2 cup | lemon juice |
1 tablespoon | lemon rind |
1/3 cup | sugar |
3 | egg yolks |
1 tablespoon | butter |
1 tablespoon | cornflour |
Method:
Blend all ingredients in a
Passionfruit Butter
Makes: 11/2 cups |
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Ingredients: |
|
3 | eggs |
1/2 cup | caster sugar |
6 | passionfruit, pulp removed |
90 g | butter |
Method:
Beat eggs and sugar together in a 1 litre jug until combined. Stir in passionfruit pulp and butter. Cook on MED HIGH for 4 minutes, stirring after every minutes. Pour into hot sterilised jars, when cool, seal.
Tomato Chutney
Makes: 3 cups |
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Ingredients: |
|
250 g | onion, finely chopped |
1.5 kg | ripe tomatoes, skins removed |
| and tomatoes chopped |
1 teaspoon | salt |
1 teaspoon | paprika |
| pinch cayenne pepper |
150 ml | malt vinegar |
175 g | sugar |
Method:
Place onions in a
40 minutes, stirring occasionally. Pour into sterilised jars and seal.
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