Pickled Quail Eggs
For the Pickling Liquid
4 cups white wine vinegar
2 tablespoons pickling salt
1 tablespoon cayenne pepper
10 cloves garlic, crushed
20 black peppercorns
20 all spice berries
1 tablespoon mustard seeds
1 large onion finely sliced
50 g finely sliced ginger
4 hot chilies finely sliced
1 handful of chopped, fresh, continental parsley
1/2 handful of chopped, fresh, thyme
Boil all the ingredients for about 10 minutes. Let it stand for a few hours
For the Eggs
5 dozen quail eggs
Put the eggs in a pot of cold water , make sure the eggs are well covered with water. Boil the eggs for 10 minutes from the time the water starts to bubble strongly. Remove from the heat and hold under the cold tap until the eggs are cool enough to handle. Keep the eggs in the water and peel them, moisture on the shell makes peeling a bit easier.
Assembling the Pickles
Pack the canning jars with enough eggs to ensure that they will not float around, and pour the pickling liquid over the eggs. Make sure that all the eggs are completely covered. Close the jars tightly. Put the bottles in a large pot with enough water to cover the bottles. Bring the water to the boil and boil for 20 minutes from the time the water starts boiling strongly.
Leave for a month at least and enjoy!
I have been making my own Yogurt for a long time. Not only is it delicious, but also NO PRESERVATIVES – NO ADDITIVES OF ANY KIND and at a fractions of the price that you buy the rubbish in the shops for.
Mix 140 Grams of Full Cream Milk Powder with 500 ml warm water.
Put on the stove in a double cooker and heat to 85 C – No less – No more
Let it cool to 45 C
Ad Starter Culture ( more about that later) and mix very well
Keep at 45 C until set (About three hours)
Work clean and sterile to avoid contamination which will effect the quality of the end product.
I have a heater – dehydrator in which I cure the yogurt at 45 C for three hours which works perfectly. Should you not have one, use the bottom drawer of your stove or any other hot place – about 45 C. At lower temperatures it will take longer to set. At higher temperatures you will kill the culture.
Start off by buying a natural yogurt in the shop containing – LIVE CULTURE. Use about 50 g of this as your initial starter culture. Thereafter keep about 50 g of your own Yogurt you have made to act as the next Starter Culture. Starter Culture can be kept in the fridge for a few weeks should you not make Yogurt immediately every time you have finished the last batch.
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During summer months I always have a bottle of ginger and another of wheat beer brewing. There is nothing better than relaxing under the apple tree with a glass of cold Home Made Ginger Beer, after a long day in the vegetable garden.
Take 1 Kg of whole wheat and soak it in water for three days. Discard water and ad 250 g of raw sugar, 1500 ml water, 20 g dry yeast, 200 g crushed sultanas and 200 g finely cut whole fresh ginger to the wheat and put it in a glass container with a lid that can release the gas if the pressure becomes too much. Let it stand in a warm place in the kitchen. After two days, drain the water (ginger beer) through a cheesecloth and ad 250 g raw sugar, 1500 ml water and a teaspoon of dry ginger powder to the remaining solids and replace lid – this last step can be repeated every two days for several months. Ginger Beer will not be nice for the first few times, and may have to be discarded, but become delicious soon after. When the temperature is warmer, the process can be sped up by changing water more frequently and vice versa. Beer should rest for 12 hours after draining, before drinking.
The same as above, but leave out the sultanas, fresh ginger and dried ginger powder
All of these breads were made with one recipe using home made biga.
Cheese Buns for the Kids – add a cup of tasty cheddar to the dough
Artichoke hart Focaccia for Nonna,
Pane di Casa for Nonno