Wednesday, February 22, 2017

More Veg Dehydrating


This past week I continued on my dehydrated veggie prep for some soup storage (Meals in a bag)

I dried: grated celeriac, chopped cabbage, and sliced carrots.

All of the veg was blanched and the carrots were also sprayed with lemon juice before heading into the dehydrator. (dehydrated at between 50 - 60°C)

carrot dehydrating

cabbage dehydrating

celeriac dehydrating

The last veg I need for my soup is potatoes which will be done in the next couple of days, so stay tuned for the recipes which will follow!

x
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Monday, February 20, 2017

Gouda

gouda homemade

Next on my list of cheeses to try (as well as my bucket list for February) was Gouda.

Above you see the cheese fresh out of the brine.

Now what I noticed at this stage is that either the curds did not knit together properly, or that those marks are from my cheese cloth that was a little short and so I couldn't stretch it enough to make a smooth cheese.

As I am a total novice, I am not sure which it is and what the consequences of this might be, so I will soldier on.

What I am guessing is, that it could create air pockets in the cheese over time, or that it will make for a very crumbly cheese which Gouda shouldn't be :(

But, as this is supposed to be a learning procedure, I will go through the motions, and will inform you once I open it as to what happened.

I once again followed Gavin Webber's recipe for Gouda, and as my culture used Flora Danica.

flora danica


Here is the Gouda before I waxed it. 
I put 1 layer of liquid wax coating on the cheese before waxing.

homemade gouda

and here it is after my first attempt at waxing :)

gouda

I can't wait to see how this cheese turned out, and will share it with you here :)

x



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Saturday, February 18, 2017

Baked Beans

Homemade Baked Beans

I have always wanted to try and make baked beans on my own.

Not the american kind with bacon, the English kind, the one that goes down a treat with a real English breakfast, or any old time of the day on toast or with mash and sausage :)

I found a recipe on the web and decided that I would let the "Cooking" take place in the canner.
So what I did was to soak the beans overnight, and the next day prepared the sauce, drained the beans and mixed them with the sauce, filled up my jars and pressure canned for 65 minutes (I used 500ml jars).

Here is the recipe I tweaked (I can't remember where I found this recipe as I had so many of them on hand, I do apologize)

500g Haricot beans (soaked overnight)
4 tins tomatoes
1 onion, chopped
1 clove of garlic, finely chopped
4 Tbsp Worcester sauce
2 tsp Tabasco sauce
2 cloves
some mixed dried herbs

Fry onion and garlic until soft.
Add tomatoes and the rest of the ingredients and allow to simmer for 5-10 minutes.

Drain beans and add to the tomato mixture.
Fill into 500 ml jars (this portion made 6 x 500ml jars for me)

Leave 2-3cm headspace
Pressure can for 65 minutes.

Here is a quick video to show you how they look as soon as they come out of the canner:


I will be tasting them this weekend and will let you know how they turned out :)

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Friday, February 17, 2017

Dehydrating for Storage

dehydrating

Last week I managed to dehydrate a couple of things which is always great!

I am processing a couple of veggies for some soup mixes which I plan to add to storage.

All of my veg gets dehydrated at between 50 - 60 degrees Celsius.

On the first day I dehydrated frozen veg:

dehydrating frozen beans

dehydrating frozen maize

dehydrating frozen peas

And on the second day, I dehydrated the stinkies :) So blanched onion, leek and celery stalks.

dehydrating onions

leek dehydrating

celery dehydrating

Issue I had: Onions, leeks and celery need to be dried on parchment paper or silicone sheets, as they almost dried into the tray :O 

I placed all of my dried goodies in jars with oxygen absorbers and will be using them once I have all of the ingredients I need to make the soup mixes.

I will share the recipes with you then, so do stay tuned :)
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Wednesday, February 15, 2017

Farmhouse Cheddar with Peppercorns

Farmhouse cheddar with peppercorns

After making the cheddar, I decided to try cheddar with peppercorns.
I am very susceptible to cheese with pepper, so I can't wait to try this cheese :)

I followed Gavin Weber's Recipe which I find very informative and it helps you go through the motions step-by-step.


I used black peppercorns in mine.

The process is a little different to the original cheddar recipe, and quite a bit shorter, so if you are wanting to attempt cheddar making then I would suggest you go with this recipe first.

farmhouse cheddar day 3

Here is my cheese prior to waxing on Day 3.

It was nice and dry.
My only issue being that I have so many lovely peppercorns on my surface, which I will ultimately lose to the liquid coating :(

Next time I will be sure to keep the surfaces free of peppercorns.

peppered cheddar waxed

Here is my cheese, waxed and ready for it's new place in the cellar.

Yummy, I can't wait :)

Stay tuned!

The next cheese will be Gouda.

Are you a cheesemaker?
Have you made peppered cheddar before?

I would love to hear from you below.
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Monday, February 13, 2017

Cheddar

cheddar

At the end of January I finally took the plunge into the world of cheesemaking :)

I am a lover of cheddar, so I gathered that would be a good place to start.

I didn't add the annatto as I don't really mind what colour my cheese is as long as it tastes right.

The process was a long one.

I am lucky enough to live close to a farmer who sells raw milk and as I had to carry it home I made two trips on two consecutive days.
We were well into a good winter, and as we have a cupboard on our balcony, we figured that the milk would be fine out there overnight. 

Well, it froze slightly :(

raw milk cheddar

I didn't let that deter me and continued in the cheesing process.



In mainland Europe, cheese wax is not as readily available as other places, but we do have a liquid cheese coating which inhibits mold growth.

So on Day 4 I coated the cheese.
I coated the cheese with 3 layers of liquid coating.


cheddar liquid wax

homemade cheddar

It is now sitting in the cellar where we have optimal temperatures and humidity.

I can't wait to taste it :)
I will be sure to share it with you here!


Next up - Farmhouse cheddar.
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Monday, February 6, 2017

Boerewors Recipe



My homesickness comes in the form of craving foodstuffs from home.

How do I remedy this - well by making the foods I crave of course :)

Not only do I get to eat some of my favourite foods, but I learn a lot along the way!

Last month I was craving Boerewors - a South African sausage, so I went about finding the ingredients to make it.

Thanks to the fact that we now own a Kitchenaid that came with the mince attachment, I bought the accessories for sausage making and let rip :D




If you would like to try these yummy sausages here is the recipe I made:

1 Kg Pork
1 Kg Beef stew
1 Kg lamb stew
500g fat
2 Tbsp Salt
1 tsp Pepper
1 tsp ground coriander
1/4 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp garlic powder
1/2 cup red wine vinegar
2 Tbsp Brandy
100g casings

Mince meat and mix with all of the spices and liquid. 
Let sit overnight.
Fill into casings.

Enjoy :)
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