The Preserver's Year

Chris25

thriftlady wrote: »

Wow! I'm surprised about that, I was always told that fuchsias were poisonous. Maybe that was just my mum being cautious as I used to make ballerinas out of the flowers when I was little.

My MIL was horrified that I was giving my teething babies soothing frozen pineapple slices with the centres uncut. "They're poisonous" she screamed down the phone and it took forever to reassure her that they weren't

And I too, used to make ballerinas - such simple pleasures :T

Chris25

thriftlady wrote: »

Those big poppies were great for making dolls too. You turned them upside down so that the seed head became the head of the doll and the petals the skirt. Then you could scratch a face on the seed head with a pin, and stick a stalk through for arms. Now those are poisonous! So maybe that's what I'm thinking of.

and if you spray paint them gold and wrap a doily around the stem, they make great Christmas angels as the ridge looks like a halo

Penelope_Penguin

misskool wrote: »

has anyone on here made plum sauce please? we've got a plum tree heaving with fruits about to ripen and been eating too many plums every night.

I make this using fresh plums from my trees in stead of the apricots The glaze won't keep at room temp, but you could make it and freeze it in small portions.

Penny. x

thriftlady_2

Chris25 wrote: »

And I too, used to make ballerinas - such simple pleasures :T

Did you make perfume from rose petals as well? It never worked, you just ended up with a jar of composty water:rotfl:

Penelope_Penguin

thriftlady wrote: »

Did you make perfume from rose petals as well? It never worked, you just ended up with a jar of composty water:rotfl:

Are we wandering slightly off topic here Or do you have a recipe in which to use that water :think:

Penny. x

Chris25

thriftlady wrote: »

Did you make perfume from rose petals as well? It never worked, you just ended up with a jar of composty water:rotfl:

:rotfl:not that I can remember anyway
but our neighbour had a huge lawned area covered with daisies so we would see who could make the longest daisy chain - poor old horses, cats, dogs - any animal that came close had to be festooned with them

***sorry PP - probably my fault***

ktpie

helyg wrote: »

I use the one in Delia's How to Cook book 3:

Makes three 1 lb (350 ml capacity) jars

grated zest and juice 4 large juicy lemons

4 large eggs

12 oz (350 g) golden caster sugar

8 oz (225 g) unsalted butter, at room temperature, cut into small lumps

1 level dessertspoon cornflour


You will also need three 1 lb (350 ml capacity) jars, sterilised.

Begin by lightly whisking the eggs in a medium-sized saucepan, then add the rest of the ingredients and place the saucepan over a medium heat. Now whisk continuously using a balloon whisk until the mixture thickens – about 7-8 minutes. Next, lower the heat to its minimum setting and let the curd gently simmer for a further minute, continuing to whisk. After that, remove it from the heat.

Now pour the lemon curd into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs, seal while it is still hot and label when it is cold. It will keep for several weeks, but it must be stored in a cool place.

HTH

Thanks for this, I actually have all of the ingredients in, which makes a change! Looks pretty quick too, will give it a go.

helyg

thriftlady wrote: »

Did you make perfume from rose petals as well? It never worked, you just ended up with a jar of composty water:rotfl:

Ooh I used to do that too, and I used to make "tea" for my dolls using mashed up snowberries. Only now do I realise how annoying it must have been for my mum, trying to scrape the rotting remains of flowers and berries out of my dolls teaset... (sorry mum)

helyg

ktpie wrote: »

Thanks for this, I actually have all of the ingredients in, which makes a change! Looks pretty quick too, will give it a go.

It is really quick, and sooooo yummy...

helyg

Penelope_Penguin wrote: »

Are we wandering slightly off topic here Or do you have a recipe in which to use that water :think:

Penny. x

Nah, we can probably trace our love of preserving things back to mashing up the produce of our gardens in dolls teasets as children