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Downsizer Forum Index -> Recipes, Preserving, Homebrewing

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tahir

Joined: 28 Oct 2004
Posts: 45668
Location: Essex

Posted: Wed Sep 09, 20 2:42 pm Post subject:

gz wrote:

Just dried a batch of Victoria plums, halved. Ok, but would be better with a darker plum

Every plum I've tried has been too sharp (skin very sharp)

gz

Joined: 23 Jan 2009
Posts: 8914
Location: Ayrshire, Scotland

Posted: Wed Sep 09, 20 8:06 pm Post subject:
They are a bit, but we don't like things over sweet so they were ok. I would love to try some of the really dark sweet plums

dpack

Joined: 02 Jul 2005
Posts: 46207
Location: yes

Posted: Thu Sep 10, 20 7:23 am Post subject:
ceps in mine again

gz

Joined: 23 Jan 2009
Posts: 8914
Location: Ayrshire, Scotland

Posted: Thu Dec 03, 20 1:46 pm Post subject:
Adding home dried apple rings to the Xmas fruit cake this year. Must dry more next year as they are popular as a back pocket non sticky nibble when walking or cycling

Mistress Rose

Joined: 21 Jul 2011
Posts: 15965

Posted: Fri Dec 04, 20 8:45 am Post subject:
That looks really nice. If they rehydrate in the cake they may start to ferment to expect a cider fortified cake.

gz

Joined: 23 Jan 2009
Posts: 8914
Location: Ayrshire, Scotland

Posted: Fri Dec 04, 20 11:01 am Post subject:
I used homemade quince vodka instead of brandy for the fruit soaking

Mistress Rose

Joined: 21 Jul 2011
Posts: 15965

Posted: Sat Dec 05, 20 8:54 am Post subject:
Sounds good. You could end up getting pretty drunk on that cake.

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28233
Location: escaped from Swindon

Posted: Sun Dec 06, 20 6:55 am Post subject:
We had a mushroom cloud in the kitchen after I whizzed some mushrooms I dried yesterday. Had an excess of mushrooms that were going to go to waste if not rescued and reducing mushrooms to a dry powder is a pretty decent thickener for stews.

Mistress Rose

Joined: 21 Jul 2011
Posts: 15965

Posted: Sun Dec 06, 20 9:34 am Post subject:
Good idea.

dpack

Joined: 02 Jul 2005
Posts: 46207
Location: yes

Posted: Thu Sep 02, 21 4:27 pm Post subject: blackberry leather

approx amounts

3lb ripe blackberries/2litres
1/2 teaspoon salt
2 big stirring spoons soft brown sugar

stir it , rest it, stir it again until it is about half the size you started with and has a bit of juice
ten mins with 3 short stirs sorted these nice ripe ones
(hard ones are more spoon work and take longer, but don't bother, make a pie)

spread on silicone sheets 1 and a 1/2 berries thick, push sauce back into centre

120f/50ishc in the dryer until tacky, push any sauce onto the middle

dry until rubbery

will keep ages if wrapped, won't keep ages if you get stuck into them soon as they are done

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28233
Location: escaped from Swindon

Posted: Fri Sep 03, 21 6:12 am Post subject:
Sounds good, after the summer BBQ again had excess mushrooms and dehydrated them. A basic beef and onion stew enhanced with mushroom powder and black garlic got great feedback. I wasn't feeling over inspired at the time and just basically threw it together, but it seems good ingredients can win out.

dpack

Joined: 02 Jul 2005
Posts: 46207
Location: yes

Posted: Fri Sep 03, 21 10:32 am Post subject:
it was about 20 hours with these to be ready for a bit of squashing and shuffling to pop the wet bits and roll up the edge bits that gives a more even dry over the spread

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