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PostPosted: Jan 20th, '12, 13:09 
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yep wilds ezy sauce is at most of the supermarkets around here, near the other sauce and marinade stuff

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PostPosted: Jan 20th, '12, 13:39 
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Um okay, apparently it is available here according to the others in the office, so I shall put it on the shopping list.

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PostPosted: Jan 20th, '12, 14:25 
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there is a great recipe for green tomato pickle using the wilds sauce here
viewtopic.php?f=18&t=11006
courtesy of Mantis

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PostPosted: Jan 20th, '12, 20:37 
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I have an access of tomotoes coming on and wondered if anyone had a really good recipe for home made pasta sauce? :wave1:


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PostPosted: Jan 21st, '12, 13:43 
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Here you go tomd
:thumbright:
orcy2010 wrote:
if you want to stretch the sauce, you can add zucchini or apple. neither change the flavour significantly, and both help stretch the content to a more reasonable amount.

out normal batch would be

10kgs tomatoes (well, whatever is left after cutting up a 10kg box, anyway)
2kgs onions
2kgs zucchini
1kg capsicum
herbs and spices and chillies to suit tastes
ezysauce according to instructions on bottle.
sugar and salt (about half what ezysauce recommends)

bring vegies to boil (no added water, the tomatoes provide that), blend to desired consistency, boil again and add sugar, salt and ezysauce, cook till desired thickness (at least an hour I say), bottle into sterile stubbies and cap with sterile crown seals. store for a few weeks for best flavour. keeps at least a year.

we make this every year, and use it as: pizza sauce, pasta sauce, tomato sauce for BBQ, stews, caseroles, etc. My family has made it a similar way since I was young, and I cant believe people still eat the crap that you buy at the supermarket.

disclaimer: i've never made myself sick making and bottling this sauce, your mileage may vary, and I cant be held responsible for that.

Well Peter had a few goddies to take home last night including a dozen eggs and here are the photos to prove it. I also made up a box of veges for the people that we share the building with and that included pumpkin, eggs, zucchinis and tomatoes. Oops forgot to take a photo.
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Then Peter mentioned that all he needed was potatoes and that was all the suggestion that I needed to grab the shovel and check under the dead foliage, we found some white ones and some of the really, really purple ones, it was getting dark at that stage.
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PostPosted: Jan 21st, '12, 16:31 
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Seriously, this cant be healthy.
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faye wrote:
[snip]
I put some in a palstic bag and then in to a container to be tied up later, when I removed it from the freezer this morning I discovered that it hadn't frozen. I gues the vinegar stops it freezing, oh well, learned something new today already!


I made a marmalade/sweet and sour mandarin sauce that also didnt freeze. I put it down to sugar, but there was some vinegar in that as well.

I love science you can eat.

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PostPosted: Jan 30th, '12, 18:33 
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BullwinkleII wrote:
faye wrote:
[snip]
I put some in a palstic bag and then in to a container to be tied up later, when I removed it from the freezer this morning I discovered that it hadn't frozen. I gues the vinegar stops it freezing, oh well, learned something new today already!


I made a marmalade/sweet and sour mandarin sauce that also didnt freeze. I put it down to sugar, but there was some vinegar in that as well.

I love science you can eat.


Aaha ! Now I know why it didn't freeze, :evil: my 4 month ol fridge/freezer stopped working properly, doh! I didn't realise until Sunday, damm it! The tomato has now frozen :dontknow:

The veges just kep on coming and now the capsicums are ripening. We have planted more tomatoes in the next pen and will probably look at moving the chickens in to clean up the tomato garden, it is looking a bit worse for wear. I think the chickens will be pretty happy though.
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PostPosted: Jan 30th, '12, 19:07 
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Nice capsicums Faye!! Romesco dip all the way!

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PostPosted: Jan 30th, '12, 21:27 
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What is Romesco dip Gaza?

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PostPosted: Jan 30th, '12, 21:45 
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We bought a shelf full of perfect capsicums at 50 cents a kilo at 5 minutes to closing on the 25th dec

Cut in wide strips (2.5cm) and tossed in olive oil before putting under a grill (or whatever top down heat is called in your part of the world) until slightly scorched. Then into the freezer in jar sized packets to be put into a jar of olive oil when needed as sun dried capsicum, or used for ingredients for dips etc

Worked a treat if ever you find yourself with too many

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PostPosted: Jan 31st, '12, 07:10 
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faye wrote:
What is Romesco dip Gaza?

Romesco Dip

All the amounts here are approximate – it’s a dip, so feel free to wing it.

1/3 cup sliced or slivered almonds, and cashew nuts (roasted)
1 garlic clove, peeled
3 inches loaf of Sour dough (crust off)
2-3 red capsicum, roasted(peeled)
2 small chillis
1 Tbsp. red wine, sherry or balsamic vinegar
1 tsp. paprika
salt and pepper to taste
2-6 Tbsp. olive or canola oil
2-4 Tbsp. Lemon juice
1-2 Tbsp. Chopped parsely

Roast capsicum in a little oil and salt on extremely high temp. in the oven, once scorched, cover in a bowl with glad wrap for 5 min. then peel and cool...
Combine roasted capsicum, chilli, parsely, garlic, almonds and cashew, and blend coarsely in food processor. Dice the sour dough into cubes and in a bowl add olive oil, lemon juice, salt and pepper and vinegar so the bread soaks it up...
Add bread mix, and paprika to the food processor and mix until combined, taste and adjust accordingly...
Enjoy!!!


(cheers to my mate Tim for this recipe - even people who hate capsicum LOVE this dip)

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PostPosted: Jan 31st, '12, 09:19 
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gazza wrote:
faye wrote:
What is Romesco dip Gaza?

Romesco Dip

All the amounts here are approximate – it’s a dip, so feel free to wing it.

1/3 cup sliced or slivered almonds, and cashew nuts (roasted)
1 garlic clove, peeled
3 inches loaf of Sour dough (crust off)
2-3 red capsicum, roasted(peeled)

stuff deleted]



That sounds delicious, and yet another perfect use for our freezer full of charred capsicum.

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PostPosted: Feb 12th, '12, 14:28 
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This is what the tromboncinis look like if you leave them to grow out. Very large and a variety of interesting shapes.
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We moved the gates and have allowed the chickens in to clean up the bushes and we have planted a few of the more popular varieties in the next two sections , added some corn plants, sweet potatoes and butternuts are starting to form. The zucchinis keep coming and the eggplant are doing very well in growbeds and dirt gardens.
Today I marinated 3 of the harvested eggplant and they wil be ready to eat in a week.
Here is a couple of pics, very easy to do and my kids love it as their itlaian nana introduced us all to them. I had never eated eggplant before and didn't like the look of it. Got over that a long time ago now. Aaah memories. :)
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PostPosted: Feb 12th, '12, 16:44 
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I might like to try this next Fall. Is the recipe anything like this?

http://domskitchen.blogspot.com/2009/09/new-melanzana-marinata-marinated.html


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PostPosted: Feb 12th, '12, 17:19 
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Thats pretty much it Scotty, I didn't measure the salt, but I left it overnight, the recipe said 6 hours. Marinated with brown vinegar for 2 hours, squeezed again and bottled to cover with olive oil, garlic, oregano and basil. Easy peasy. My recipe said leave 1 week, i won't be waiting longer than that to try it. Started eating the homemade pickled onions today, yummo!

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