STORAGE

WINES AND LIQUEURS

admin / December 15, 2017

FRESH FRUIT LIQUEURS Simplicity itself, not only producing a sweetish liqueur, depending on how much sugar you add, but also preserving the fruit which can then be used separately as a pudding, served with low fat yoghourt or quark. The sugar and neat, cheap, 40% alcohol by vol  supermarket spirit, work together to preserve the fruit. Take a sterilised bottling…

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STORAGE

JAMS AND JELLY

admin / December 15, 2017

Jam making is now a strangely neglected craft, possibly because the fruit is not so readily available, unless you grow and pick your own. Perfect jam requires the correct proportion of 40% fruit with 60% sugar (including the sugar contained in the fruit), with enough fruit acid, added if necessary, to reach the “setting” point of 104 C. Some fruits, such…

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STORAGE

BOTTLING

admin / December 15, 2017

Bottling is extremely useful for whole fruit, purees, and tomatoes, and has the benefit of freeing up some of the space in your freezer for other things. While I would always try and use the fruit in its fresh state, in times of glut, bottling could be the answer. The special Bottling jars, “Le Parfait”, with wide tops with rubber sealing…

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STORAGE

FREEZING OF FRUIT AND VEGETABLES

admin / December 15, 2017

Freezing is now the most common method of food preservation, and comes into its own for medium term storage. As most fruit and vegetables are some 90% water, the propagation of water crystals during the freezing process in the domestic freezer, can alter or destroy the texture of the fruit or vegetables. Commercially, they use “blast freezing”, which freezes the produce…

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RECIPES

FRUIT TARTS

admin / December 15, 2017

The easiest type of fruit tart to make is the one which uses a one-piece pastry case to create a rustic tart. My version is an adaptation of a tart recipe from Delia, using my special low fat pastry recipe, instead of her pastry. Before you start, collect together all the fruit you intend to use. In this recipe you can use almost…

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RECIPES

PUMPKIN & RAISIN SCONES; RHUBARB & GINGER AND PUMPKIN SCONES; APPLE & CINNAMON PUMPKIN SCONES; CARROT OR PARSNIP & RAISIN SCONES (All Low Fat and Sugar)

admin / December 15, 2017

Pumpkin flesh makes a naturally sweet, no need to add extra sugar, and golden coloured scone with added fibre, which is so easy to make. Ingredients for Pumpkin and Raisin Scones. 1 cup of prepared and cooked sweet pumpkin flesh. See method for preparation here. 2 cups (300 gm) sifted plain flour. 1 tsp baking powder and 1/2 tsp baking soda. 2 tsp mixed spice. 1 egg. 1/2…

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RECIPES

MUFFINS (Low liquid vegetable fat and low Sugar)

admin / December 15, 2017

Reduced sugar; you soon get used to it, but be aware that you may have to keep cakes in the fridge, as sugar is a preservative as well as a sweetener. Reduced total fat; more fruit content gives a moister end product, to balance the reduced fat content. My muffin recipe only has 5% fat and only 10% added sugar, compared with commercial…

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RECIPES

CELEBRATION, BIRTHDAY, CHRISTMAS, or PARADISE CAKE

admin / December 15, 2017

This is a recipe for your special celebration cake, based on various recipes including a Scottish recipe for Paradise cake which includes crystallised pineapple, cutting through the cloying sweetness of some fruit cake recipes. Again no saturated fat, no hydrogenated fat using a lower total quantity of liquid vegetable fat. There is no need for special equipment, no frantic beating. A large mixing…

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RECIPES

CARROT CAKE or Parsnip Cake (Low fat and low sugar)

admin / December 15, 2017

This recipe is for a Carrot Cake that is low in liquid vegetable fat as well as being low in added sugar. My Carrot cake has only 8% fat, and 8% added sugar whereas most commercial ones have 20% of fat and 20% of sugar. My Carrot cake has no added saturated or hydrogenated fats, yet it still produces a moist…

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