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ahartfie
··The black sheep in the Spee-ee-eee-eedmaster flockChocolate lebkuchen and pecan/walnut pie (using up leftovers).
The Great OF Baking Thread
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Matty01
·High hydration no knead loaf with sunflower and flax seeds and a sour cream pastry tart with heritage beet, heritage zucchini and thyme from the garden with Persian feta
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ahartfie
··The black sheep in the Spee-ee-eee-eedmaster flockCream scones courtesy of America’s Test Kitchen. Pretty good for my first attempt. I made homemade clotted cream to go with them.
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sheepdoll
·Happy Pi day.
Tangerine custard meringue pie with candied orange rind topping. All the citrus grown in the yard. We had a good crop of tangerines this year, I am going to miss my breakfast tangerine juice, as this is almost the last of them.
Tangerine custard meringue pie with candied orange rind topping. All the citrus grown in the yard. We had a good crop of tangerines this year, I am going to miss my breakfast tangerine juice, as this is almost the last of them.
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Pastorbottle
·Not strictly baking but....
I've been making Tomato Sauce, no not Pasta sauce it more like what some of you lot call ketchup.
Tomato sauce How to.
Slice up 10 kg of tomatoes and throw them in a large saucepan
Cut the stem tops off and discard them.
The tomatoes should be sliced into 1/4rs for small ones or into 1/8ths for medium ones and large ones should be cut to size accordingly.
It really depends how fleshy the tomato is more solid fruit need to be sliced into smaller pieces and less so for softer fruit.
Mince up 1.5 kg of onions and add 130 g of fresh garlic and a table spoon full of ground ginger, mincing the lot in a food processor, until it’s a sloppy fine mash.
And throw that lot into the saucepan.
Stir it through
Cook until it gets to the right consistency.
And keep stirring to prevent in burning on the bottom.
Now ladle it out into the food processor and mince it till it’s a thick liquid.
Run it through the separator to remove the skins and seeds, and run the waste through a 2nd time maybe even a 3rd time depending upon how dry the waste is.. And then discard the waste.
Pour the mix back into the saucepan adding 1.5 kg of sugar, 1/2 a cup of cooking salt and mix through.
Add pickling mix, 1 bottle of Wild’s Ezy Sauce if you can get it, I will add some alternative recipes for pickling mix at the end of this.
Cook until the sauce gets to a good thick consistency, you’ll need to keep staring to prevent it burning on the bottom, and you’ll find you’’l need to turn it down to a simmer as it thickens of it will bubble like lava.
Whilst it still hot pour the sauce into hot sterilised bottles and seal straight away.
This will cause a vacuum in the bottle as it cools, keeping the sauce fresh in storage.
It will keep on the shelf for 3-5 years unopened, and will keep for some months on the shelf after opening.
No need the keep in it the fridge, in fact it’s quite silly put a refrigerated sauce on hot food! With the amount of salt, sugar, citric acid, vinegar etc to preserve it, it will keep just fine at room temp.
Cooking times entirely depend on the stove and process, if you don’t have a food processor you do with out it but it will take much more cooking time to breakout all down,
likewise you can do without a separator to lose it through a sieve to remove the seeds and skins in very time consuming and labour intensive, you can of course go for a more rustic style and leave them in.
The sauce will age with time, it’s quite sweet when it’s 1st made and good on things like chips (fries), as it matures it’s better on meat.
You get a bit over 8 x 750ml bottles.
About Ezy Sauce,
Ezy-Sauce was a convenient condiment that could replace the vinegar and spices in your recipes.
I Understand it is now available in The UK as Heinz Ezy Sauce, It was sold here in Australia as Wild’s Ezy Sauce, but for reasons best know to themselves Heinz stopped production in Australia.
Due to much protest they promised to resume production, but that would seem to be a barefaced lie as they haven’t bothered to trouble themselves with resuming production for Australia to date, we can live in hope! Bastards!
I have also found some alternative brands:
Johnno’s of Tasmania, Make your Own Sauce.
https://johnnostasmania.com.au/product/make-your-own-sauce/
And Coles got in on the act too
https://www.coles.com.au/product/co...SGw17HvMglAiskPV4hkYYwfw6n3ShfsTgI0RpFVK6OPqU
But it is currently listed as unavailable.
There is also Wild Duck Spice from Tasmania, they have (Just As) Easy Sauce
https://woodduckspice.com/product/just-as-easy-sauce/
These alternatives are probably only available in Australia.
So for the rest of you......
Version #1,
The ingredients used in this recipe were chosen to try and replicate the flavour of Ezy sauce as closely as possible.
Although this recipe uses apple cider vinegar, you can play around with different vinegars, such as malt vinegar, white vinegar or white wine vinegar.
You can also experiment with your favourite spices.
Ingredients
Method
1. Place vinegar, nutmeg, cloves, allspice, peppercorns, ginger, cayenne, citric acid and water in a small saucepan over medium-high heat and bring to a simmer.
2. Remove from heat and cool to room temperature. Strain and store in a sterilised bottle.
Version #2.
Ingredients
Method
1. Step 1 Place the vinegar, sugar, nutmeg, cloves, allspice, peppercorns, ginger, cayenne, citric acid and 3/4 cup (185ml) water in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to medium and simmer for 5 mins or until sauce thickens slightly.
2. Step 2 Set aside for 2 hours to cool to room temperature. Strain through a fine sieve into a sterilised jar to store.
Version #3,
Ingredients:
* 1/4 tsp citric acid, OPTIONAL
Additional Spices
Gather your ingredients
1. If you are using whole spices put them all together into the bowl including any of the extra spices and place the Simmer Basket in to the bowl. Place the lid on and place a piece of paper towel or a kitchen cloth on the top to cover the hole and place in the MC.
2. If you're using the whole spices grind on speed 7 for 20 seconds. Remove the lid and simmer basket from the bowl. Gather the bits and pieces of your spices that have caught in the simmer basket and tip them back into the bowl and place in the Simmer Basket, put the lid on and your kitchen towel and MC.
3. Grind this for a further 60 seconds and check if the spices are powdered.
Continue grinding for 20 second intervals and allowing the blade and bowl to cool between
grindings
Once your spices are nicely powdered, scapes the sides down and add the Citric Acid if you are using it. Slowly weigh in the 375 grams (mls) of Vinegar.
Allow the frothing to stop and continue mixing on Speed 3 for 10 seconds. Before decanting into your sterilised container (preferably a bottle) check all your spices are mixed in from the sides of the bowl.
Store in the fridge or the pantry. I store mine in the fridge. I don't use the Citric Acid if i am using it straight away in a recipe. This is a mixture of recipes however the core ingredients are nutmeg, cloves, allspice, chili, ginger and vinegar.
Tip
The receptacle you are storing your recipe in needs to be sterilised. This is not really a sauce but an addition for flavouring Sauces and Chutneys. You shouldn't drink it or use it neat, it is for adding to sauces, pickles and chutneys in the cooking process to enhance the flavours.
I've been making Tomato Sauce, no not Pasta sauce it more like what some of you lot call ketchup.
Tomato sauce How to.
Slice up 10 kg of tomatoes and throw them in a large saucepan
Cut the stem tops off and discard them.
The tomatoes should be sliced into 1/4rs for small ones or into 1/8ths for medium ones and large ones should be cut to size accordingly.
It really depends how fleshy the tomato is more solid fruit need to be sliced into smaller pieces and less so for softer fruit.
Mince up 1.5 kg of onions and add 130 g of fresh garlic and a table spoon full of ground ginger, mincing the lot in a food processor, until it’s a sloppy fine mash.
And throw that lot into the saucepan.
Stir it through
Cook until it gets to the right consistency.
And keep stirring to prevent in burning on the bottom.
Now ladle it out into the food processor and mince it till it’s a thick liquid.
Run it through the separator to remove the skins and seeds, and run the waste through a 2nd time maybe even a 3rd time depending upon how dry the waste is.. And then discard the waste.
Pour the mix back into the saucepan adding 1.5 kg of sugar, 1/2 a cup of cooking salt and mix through.
Add pickling mix, 1 bottle of Wild’s Ezy Sauce if you can get it, I will add some alternative recipes for pickling mix at the end of this.
Cook until the sauce gets to a good thick consistency, you’ll need to keep staring to prevent it burning on the bottom, and you’ll find you’’l need to turn it down to a simmer as it thickens of it will bubble like lava.
Whilst it still hot pour the sauce into hot sterilised bottles and seal straight away.
This will cause a vacuum in the bottle as it cools, keeping the sauce fresh in storage.
It will keep on the shelf for 3-5 years unopened, and will keep for some months on the shelf after opening.
No need the keep in it the fridge, in fact it’s quite silly put a refrigerated sauce on hot food! With the amount of salt, sugar, citric acid, vinegar etc to preserve it, it will keep just fine at room temp.
Cooking times entirely depend on the stove and process, if you don’t have a food processor you do with out it but it will take much more cooking time to breakout all down,
likewise you can do without a separator to lose it through a sieve to remove the seeds and skins in very time consuming and labour intensive, you can of course go for a more rustic style and leave them in.
The sauce will age with time, it’s quite sweet when it’s 1st made and good on things like chips (fries), as it matures it’s better on meat.
You get a bit over 8 x 750ml bottles.
About Ezy Sauce,
Ezy-Sauce was a convenient condiment that could replace the vinegar and spices in your recipes.
I Understand it is now available in The UK as Heinz Ezy Sauce, It was sold here in Australia as Wild’s Ezy Sauce, but for reasons best know to themselves Heinz stopped production in Australia.
Due to much protest they promised to resume production, but that would seem to be a barefaced lie as they haven’t bothered to trouble themselves with resuming production for Australia to date, we can live in hope! Bastards!
I have also found some alternative brands:
Johnno’s of Tasmania, Make your Own Sauce.
https://johnnostasmania.com.au/product/make-your-own-sauce/
And Coles got in on the act too
https://www.coles.com.au/product/co...SGw17HvMglAiskPV4hkYYwfw6n3ShfsTgI0RpFVK6OPqU
But it is currently listed as unavailable.
There is also Wild Duck Spice from Tasmania, they have (Just As) Easy Sauce
https://woodduckspice.com/product/just-as-easy-sauce/
These alternatives are probably only available in Australia.
So for the rest of you......
Version #1,
The ingredients used in this recipe were chosen to try and replicate the flavour of Ezy sauce as closely as possible.
Although this recipe uses apple cider vinegar, you can play around with different vinegars, such as malt vinegar, white vinegar or white wine vinegar.
You can also experiment with your favourite spices.
Ingredients
- 185ml apple cider vinegar
- 1/4 whole nutmeg
- 2 tsp whole cloves
- 2 tsp whole allspice
- 2 tsp black peppercorns
- 3 tsp Woolworths Ginger Ground
- Pinch cayenne pepper
- 2 tsp citric acid
- 185ml water
Method
1. Place vinegar, nutmeg, cloves, allspice, peppercorns, ginger, cayenne, citric acid and water in a small saucepan over medium-high heat and bring to a simmer.
2. Remove from heat and cool to room temperature. Strain and store in a sterilised bottle.
Version #2.
Ingredients
- 2 cups (500ml) apple cider vinegar
- 1/2 cup (110g) brown sugar
- 1/2 whole nutmeg
- 1 tbs whole cloves
- 1 tbs ground allspice
- 1 tbs whole black peppercorns
- 1 tbs ground ginger
- 1/4 tsp cayenne pepper
- 1 tbs citric acid
Method
1. Step 1 Place the vinegar, sugar, nutmeg, cloves, allspice, peppercorns, ginger, cayenne, citric acid and 3/4 cup (185ml) water in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to medium and simmer for 5 mins or until sauce thickens slightly.
2. Step 2 Set aside for 2 hours to cool to room temperature. Strain through a fine sieve into a sterilised jar to store.
Version #3,
Ingredients:
- 5 grams Nutmeg, Ground
- 15 grams cloves, Ground
- 15 grams all spice, Ground
- 7 grams chilli powder
- 10 grams cumin seeds, Finely Ground
- 15 grams white pepper, Finely Ground
- 30 grams ginger, Ground or Powdered
- 375 grams vinegar, Malt, White or ACV
* 1/4 tsp citric acid, OPTIONAL
Additional Spices
- 10 grams garam masala, Finely Ground
- 20 grams dried garlic granules, Finely Ground
- 3 small leaves bay leaves, 3 to 5 cm
Gather your ingredients
1. If you are using whole spices put them all together into the bowl including any of the extra spices and place the Simmer Basket in to the bowl. Place the lid on and place a piece of paper towel or a kitchen cloth on the top to cover the hole and place in the MC.
2. If you're using the whole spices grind on speed 7 for 20 seconds. Remove the lid and simmer basket from the bowl. Gather the bits and pieces of your spices that have caught in the simmer basket and tip them back into the bowl and place in the Simmer Basket, put the lid on and your kitchen towel and MC.
3. Grind this for a further 60 seconds and check if the spices are powdered.
Continue grinding for 20 second intervals and allowing the blade and bowl to cool between
grindings
Once your spices are nicely powdered, scapes the sides down and add the Citric Acid if you are using it. Slowly weigh in the 375 grams (mls) of Vinegar.
Allow the frothing to stop and continue mixing on Speed 3 for 10 seconds. Before decanting into your sterilised container (preferably a bottle) check all your spices are mixed in from the sides of the bowl.
Store in the fridge or the pantry. I store mine in the fridge. I don't use the Citric Acid if i am using it straight away in a recipe. This is a mixture of recipes however the core ingredients are nutmeg, cloves, allspice, chili, ginger and vinegar.
Tip
The receptacle you are storing your recipe in needs to be sterilised. This is not really a sauce but an addition for flavouring Sauces and Chutneys. You shouldn't drink it or use it neat, it is for adding to sauces, pickles and chutneys in the cooking process to enhance the flavours.
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