Cooks' Corner

[annew]

I don't think she can count them in my box, Erika. Would you like some?

[Arykana]

yes

[maggiepie]

Erika, I could build a wine cellar faster than I could here.
Have been looking at houses for sale in Hungary, the prices seem very reasonable, I can see why so many Brits retire outside of the UK.

[Casalima]

The Portuguese are the No. 1 quince paste/cheese makers and eaters (quince - marmelo, quince paste - marmelada - and we all know what that word has become in so many different languages!!  ), and many people here still make marmelada at home every year.

Modern appliances have led to new techniques and the pressure cooker/stick blender method is now quite common:

Wash and de-fluff quinces, quarter them and remove the seeds (which can be used to make quince jelly). Don't peel them. For each kilo of quince you need 800 g sugar and 100 cl water. Cook in a pressure cooker, counting 10 minutes from when it reaches pressure. Turn off the heat and slowly release the pressure. Open the lid and blend the quince with a stick blender and then pour into individual bowls or containers. The container traditionally used in Portugal is a ceramic bowl similar to a French breakfast coffee bowl, but nowadays people also use plastic containers with lids. Leave uncovered for a few days to dry out. Traditionally people also may wipe the surface with some aguardente or similar alcohol once it is slightly dry. If using a bowl, you can cover the marmelada with a circle of grease-proof paper to protect it. The quince may look rather runny when you first open the pressure cooker, but it should firm up.

There are other recipes for quince paste (peeled/unpeeled, more/less sugar etc) should anyone be interested.

[Arykana]

Erika, I could build a wine cellar faster than I could here.
Have been looking at houses for sale in Hungary, the prices seem very reasonable, I can see why so many Brits retire outside of the UK.

If you are fool of wine come and visit me - in my town you can found more then 3000 wine cellars  I will take you for a tasting tour and you can be sure, all will be reported here by my photos

[maggiepie]

If you are fool of wine come and visit me - in my town you can found more then 3000 wine cellars   I will take you for a tasting tour and you can be sure, all will be reported here by my photos

Thanks Erika, you will be first on my list to visit when I win the lottery.
What fun that would be.
Not sure about the pics though, I would probably be cross eyed after the wine tasting.

[Brian Ellis]

I thought you quince devotees might be interested in this:

http://mirandagorebrowne.typepad.com/beautiful-baking/

Miranda was a finalist in the Great British Bake Off TV series.

[Kristl Walek]

I thought you quince devotees might be interested in this:

http://mirandagorebrowne.typepad.com/beautiful-baking/

Miranda was a finalist in the Great British Bake Off TV series.

Brian,
That is a wonderful link---not just for the quince, but the other recipes made with fruity harvest pickings (Blackerry Cake) and the Mulberry Hearts, which I am going to make today!!!!

[Kristl Walek]

Erica,
I would like to come to Hungary, not so much for the wine cellars, as I am not a drinker---although I might have to take up wine, at least, while I am there....

I notice on the Szekszárd web site that your town is called  "The Town of Quality Wine and Arts"
with 4500 wine cellars. You were not kidding!!!!

I am hoping to come to Hungary as a place to live affordably for a while and to be close to botanizing also in Slovakia, Slovenia, Romania etc. Where do you think would be the best area of Hungary for me to be to see Hungarian native plants? I only know the north, nearer to Budapest.

I am also very interested in spending time learning how to cook Hungarian dishes....

[Arykana]

hm, it is a big question! I love to live here at the Southwest part
Here the weather is good, easy to reach every  Natural Parks /closest to the Paeonia officinalis banatica place/  - I would be happy to attend to you on this tours - and you can learn to cook from me  We are close to Slovenia, easy to reach Slovakia and Romania
Housing is quite cheap - if you are ready to take a sort visit, to see how is the tings going here, just write me and come

[Kristl Walek]

learning to cook from you would be a highlight!!!!
better than Paeonia officinalis banatica.
i am spending a lot of time this week looking at where in eastern Europe I would like to lay my hat for a while. of course, i have to spend time in the Czech Republic to visit rock gardens (and shows) and i still have aging family in Slovakia and Germany.

[Kristl Walek]

I was going to make Mulberry Hearts today, but then remembered I still have a load of wild cranberries I picked last week which I have been trying to work my way through.

So today it was Cranberry/Pineapple Muffins---the serving plate is by a local Annapolis potter.
These are *really* delicious.

You would be surprised what a great compliment these two are to each other---in fact one of the best cranberry combinations I have tried. I used fresh pineapple as Alisha and I have been eating a lot of these recently.

Cranberry Pineapple Muffins

Bake 375 for 20-25 minutes
6 large muffins

One Bowl:
1 cup whole fresh cranberries
1 egg
½ cup milk
¼ cup melted butter
½ cup drained, crushed pineapple

Second Bowl:
1 ½ cups all purpose flour
2/3 cup granulated sugar
2 tsp baking powder
¾ tsp salt
½ tsp cinnamon
1/2 tsp nutmeg

Combine ingredients in each bowl
Stir dry mixture into moist mixture until just moistened.
Spoon into greased muffin tins.
Sprinkle with brown sugar

[Arykana]

would be a great tour Kirstl! visit all the place you are listed 

cranberry! I love it, hopefully can found at Christmas time

[mark smyth]

I think I'm getting a new addiction! Cooking 

I've been watching Jamie Oliver's 30 Minute Meals for the last couple of weeks. I made one tonight.

What is the best olive oil to cook with?

[mark smyth]

and out of interest are you an instant, filter or ground coffee person?

I'm now a coffee, and tea, snob these days. I only take ground coffee and after being educated by the one and only Ian Young I now enjoy good leaf tea.