Staffordshire Oatcakes
145g rolled oats, whizzed to coarse meal
60g bread flour
60g whole wheat flour [white]
1tsp salt
1tsp instant yeast
200g milk
200g water
Really like these.
Showing posts with label watermelon. Show all posts
Showing posts with label watermelon. Show all posts
Monday, August 29, 2022
Monday, July 31, 2017
July 2017
Watermelon Pickles
from the Ball Blue Book
2.5 qts (500g/qt) trimmed rind
1/2gal water
1/2c salt
3 1/2c sugar
1 small lemon
1 1/2 cinnamon sticks
1c vinegar
1/2T allspice
1/2T cloves
1/8tsp mustard seeds
This batch didn't seem as good as the last batch.
from the Ball Blue Book
2.5 qts (500g/qt) trimmed rind
1/2gal water
1/2c salt
3 1/2c sugar
1 small lemon
1 1/2 cinnamon sticks
1c vinegar
1/2T allspice
1/2T cloves
1/8tsp mustard seeds
This batch didn't seem as good as the last batch.
Tuesday, June 9, 2015
8 June 2015
Watermelon Rind Pickles
1 quarts 1" cubed watermelon rind (white portion only)
1/4 cup canning salt
1/2 gallons water, divided
1 stick cinnamon
1/4 T whole cloves
1/4 T whole allspice
pinch mustard seed
1 3/4 cups sugar
1/8 cup thinly sliced lemon (about 1/4 one medium)
1/2 cup vinegar
Cover watermelon rind with salt and 1 gallon water, stirring to dissolve salt. Let stand 12 hours or overnight. Drain; rinse. Cover rind with 1 gallon water in large saucepot. Cook until tender. Drain; set aside. Combine spices, sugar, lemon slices, and vinegar in saucepot. Bring to a boil; simmer 10 minutes. Add rind, simmer until rind is tranparent. Remove spices JSP/RWB/10(8oz)
Recipe from Blue Ball Book, quartered. We also added a few drops of red food colouring. Got 2 pints.
20 June 2015: They seem a bit too spicy. We'll be sure and use a spice bag next time, see if that makes a difference.
1 quarts 1" cubed watermelon rind (white portion only)
1/4 cup canning salt
1/2 gallons water, divided
1 stick cinnamon
1/4 T whole cloves
1/4 T whole allspice
pinch mustard seed
1 3/4 cups sugar
1/8 cup thinly sliced lemon (about 1/4 one medium)
1/2 cup vinegar
Cover watermelon rind with salt and 1 gallon water, stirring to dissolve salt. Let stand 12 hours or overnight. Drain; rinse. Cover rind with 1 gallon water in large saucepot. Cook until tender. Drain; set aside. Combine spices, sugar, lemon slices, and vinegar in saucepot. Bring to a boil; simmer 10 minutes. Add rind, simmer until rind is tranparent. Remove spices JSP/RWB/10(8oz)
Recipe from Blue Ball Book, quartered. We also added a few drops of red food colouring. Got 2 pints.
20 June 2015: They seem a bit too spicy. We'll be sure and use a spice bag next time, see if that makes a difference.
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