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The Green Living Australia Blog

  • Cherries in Brandy Recipe

    Makes 6 x 250ml jars. Ingredients:

    • 1 Kg Cherries.
    • 350 grams caster sugar, more or less.
    • 700 ml brandy, more or less.

    Directions:

    1. Prepare your 250ml jars and lids by sterilizing them in boiling water for five minutes.
    2. Wash your cherries, remove the stems but do not pit them.
    3. Place your Cherries into your jars, packing them in well, but not squashing any of the fruit.
    4. Evenly distribute the sugar between the 6 jars of cherries. This is about three table spoons of sugar each.
    5. Top the jars up with brandy, leaving a head space of one cm. Clean the rims of the jar, to ensure you get a good clean seal and cap with your sterilized lids.
    6. Process your filled jars in a boiling water bath for five minutes.
    7. Alternatively, if you did not pre sterilize your jars and lids, process in a boiling water bath for 10 minutes.

    Your bottled Brandied Cherries will make great Christmas Gifts. Enjoy!

  • Sugar Free Strawberry Jam Recipe

    This is an ideal jam for diabetics and those wishing to avoid processed sugars.

    Ingredients:

    • 1 Kg Strawberries
    • 2 tablespoons of lemon juice
    • 100 grams stevia
    • 2 teaspoons of Pomona’s Pectin

    Directions:

    1. Prepare your 250ml jars and lids by sterilizing them in boiling water for five minutes.
    2. Wash and hull your strawberries. Place them into your preserving pan and give them a mash with a potato masher to release some of the juice and natural pectin.
    3. Add your lemon juice and calcium water and mix in well.
    4. In a separate bowl mix your Pomona’s pectin and stevia together.
    5. Place your preserving pan on the stove and heat your strawberry mixture to a full rolling boil. Slowly add your stevia-pectin mixture, stirring constantly. Bring your jam back to a full rolling boil and once there remove it from the heat.
    6. Place your jam into your hot, sterilized 250 ml jars, leaving a one and a half centimetre headspace. Clean the rims of the jar, to ensure you get a good clean seal and cap with your sterilized lids.
    7. Process in a boiling water bath for five minutes.

    Special note: Pomona’s Universal Pectin is a special type of pectin that does not require sugar to set. Instead it requires calcium. This calcium comes with the Pomona’s pectin, along with full and easy instructions on how to mix your calcium water required in this recipe. Enjoy!

  • Queso Blanco

    This is a soft fresh cheese, also known as white cheese, that can be made without cheese culture or rennet.

    Ingredients:

    • Two litres of milk (Skim or whole) Note: Whole milk gives a larger yield.
    • 1/4 cup of white vinegar
    • 1tsp of cheese salt (or to taste)

    Equipment:

    Method: 

    1. Place your two litres of milk into a medium pot and heat milk by direct heat to 80ºC. Remove from heat. .
    2. Add the white vinegar and stir well. Cover and let stand for 15 minutes. There will be a clear separation of the curds and whey. If this separation has not occurred, add slightly more vinegar.
    3. Line a large colander with your tight weave cheese making cloth. Carefully ladle your curds and whey into the lined colander and allow to drain for a few minutes. Tie the corners of the cheese making cloth together and hang, using the string, to drain for six hours, or until it stops dripping.
    4. Remove the cheese from the cloth and place it into a bowl and mix in your salt.
    5. Store in the refrigerator in a air tight container for up to 2 weeks.

    This cheese is used in Mexican cooking and for making white cheese sauces. It works well in lasagne and is well complemented by tomato based foods. Enjoy!

  • Yoghurt Cheese or Labneh Recipe

    This is a soft cheese, also known as Lubneh or Laban, that can be made with a quality natural yoghurt.

    Ingredients:

    • 1 litre of natural yoghurt
    • 1 tsp of cheese salt (or to taste)

    Method:

    1. Line a colander with tight weave cheesecloth and transfer the yoghurt into it.
    2. Gather the four corners of the cloth to make a bag and suspend over a bowl to catch the whey which drips through. This whey may be used for bread making, or other cooking.
    3. Drain for 12 to 24 hours, or until the whey has stopped dripping from the bag.
    4. Remove the cheese from the bag and place it into a bowl and mix in your salt.
    5. Store in the refrigerator in a air tight container for up to 2 weeks.

    This is an excellent cheese for savoury dishes, and I use this when making stuffed capsicums. Try mixing this cheese with chopped, roasted garlic and piping it into mushroom tops, which are then grilled. Enjoy!

  • Sugar Free Tomato Jam Recipe

    Sugar Free Tomato Jam Sugar Free Tomato Jam

    As summer ends, tomatoes are in abundance and my glut of this delicious food needs to be put to good use. What better way to save some of that summer sunshine than to bottle it in the form of tomato jam. You can serve this as you would a traditional jam, with cheese or even on a hot dog.

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