Cooking and Recipes

[Farseer]

ps Mervi I really must try making my own yoghurt too!!!!!
I haven't had much incentive as I can buy a nice biodynamic one in the supermarket - in fact I can't buy biodynamic or organic MILK in the supermarket! Hmmmm.

Well that's another reason for me to get a house cow!!!

Yes, I am looking to begin making our own yoghurt...it's been on the "to do" list for years so I must get cracking with it.

We also have a good supply of milk at the moment with one of our cows giving birth to twins recently. Will post some pics not too far away, now that I've finally found the camera cord! Sadly we lost another one while she was giving birth only a few days ago.

I thought I'd posted this recipe previously but it appears not? Apologies if it's a duplicate. Nuytsia, it may prove useful for your basil, garlic and tomatoes as per post #75 on the The Tangle - Photogallery thread.

This sauce can be used as is or a base for lots of other things eg soup, stew; added to mince or spooned over grilled chicken…the uses are many!

I have experimented with a variety of tomatoes and use this a LOT even with cherry tomatoes as we get so many. I couldn’t be bothered with peeling, deseeding etc (and there’d be nothing left of them if I did that to cherry tomatoes anyway!) so just chopping and throwing in works just as well.

Really Useful Sauce

1/3 cup (80mL) olive oil
4 small onions (320g), finely chopped
20 medium tomatoes (3.8kg)
8 cloves garlic, crushed
2/3 cup chopped fresh basil leaves
Salt and pepper to taste

1. Heat the oil in large pan, add onions, cover and cook over low heat for 20 minutes, stirring occasionally.
2. Meanwhile, peel, seed and chop tomatoes, discarding stem ends.
3. Add garlic to the pan and cook, stirring occasionally, for 5 minutes then add the tomatoes.
4. Bring to the boil, reduce heat and simmer, uncovered for about 1 ½ hours or until the mixture is the consistency of pasta sauce.
5. Stir in basil and continue cooking, stirring occasionally, for a further 10 minutes before seasoning to taste with salt and pepper.
6. Pour sauce into freezer containers leaving 1 to 2 cm space above, for expansion, and then cover, cool in fridge and then freeze for up to 6 months. If storing in fridge only, it will last for up to 5 days.

Makes about 10 cups

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These beings have just tried hamburgers with self-baked burger breads... highly recommended...

Yum!