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Pauline’s Chutney Recipe

6 Delicious Apples – cut small
1 cup of Lycium Berries
50 mm piece of Ginger – finely chopped or half a teaspoon of dried Ginger
4 cloves of Garlic – finely chopped
2 fresh Red Chillies – finely chopped
1 cup of White Sugar – White sugar is best as it creates a beautiful colour
1/4 cup of Apple Cider Vinegar
2 teaspoons of Nigella Seeds
4 Cardamon Pods – open and use just the seeds
1 teaspoon of Mixed Spice
Put apples, sugar and 1 cup of water in a heavy stainless steel pan over a medium heat.
Heat and stir until sugar is dissolved.
Add all the other ingredients and bring to boil, turn on low and simmer, uncovered for 30 minutes or until thick.

You can remove it at the 20 minute stage and blend the mix if you would like it a bit smoother.
If you wish to do this keep a quarter of the Lycium Berries aside or add more berries after you have blended the mix.
I usually add more after blending, as this adds colour and a burst of flavour upon eating.

Return to a low heat for about 5 or 10 minutes after blending to heat the newly added berries through.
Remove from stove and let stand for 30 minutes before bottling.

Serve with Meats (hot or cold)
Chicken and Fish.
Use as a salsa with chips or biscuits.
Sandwiches or fresh crusty bread.
Makes a fresh salad sing!
This quantity makes approximately 3 x 500g jars and keeps for about two months in the
refrigerator if you sterilize your jars properly and can stop yourself from eating it!
Hope you enjoy.

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This information is for private and domestic information purposes only.
It may not be copied, reproduced, sold or used for any purpose without the express permission of Beautanicals.

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Wolfberry Soup Recipe

INGREDIENTS 2 tablespoons oil
250 g/8 oz tender pork, sliced thinly
3 cups Lycium leaves, washed and dried
1 cup of Lycium berries (fresh or dried)
6 slices fresh ginger
1 tablespoon finely grated ginger
1.5 litres or 3 pints or 6 cups with chicken or pork stock added
2 teaspoons sugar
salt and pepper to taste
few drops sesame oil

Heat oil and stir-fry the pork slices until they lose just their pinkness.
Add leaves and stir-fry until wilted.
Add ginger slices and juice squeezed from the tablespoon of grated ginger.
Pour in the stock and bring to a simmer.
Add sugar, salt and pepper to taste and just before serving stir in the sesame oil.

Copyright Restrictions:
This information is for private and domestic information purposes only.
It may not be copied, reproduced, sold or used for any purpose without the express permission of Beautanicals.

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Cheese Making at Home

Cheese making

What you need to start.

Three bowls – Large, medium and small. Wooden spoon/ Cheese cloth or open weave cloth / Sieve / Thermometer/ Milk / Ascorbic Acid (Vitamin C Powder) or lemons or Citric Acid. This recipe is made using Vitamin C Powder as it is always available in the pantry.
Glass bowl / Salt
Before you start, please make sure all your items are clean. Milk contaminates easily and this will spoil your cheese. I recommend you set up your work space first as every thing is very hot.

Step one: Pour 2 litres of milk into a saucepan and heat the milk to 75 degrees.
Stir the milk occasionally and gently. When it has reached the desired temperature hold at this heat for one minute. This pasteurises the milk. Remove from heat and let stand for one minute.

Step Two: Add one teaspoon of Ascorbic Acid (Vitamin C Powder) to the hot milk and gently stir it through the milk.
Note: If making cheese from fresh milk more ascorbic acid may be required. I have found that Goats milk requires half a teaspoon more than Cows milk. It averages out at, One teaspoon per two litres of milk.
As you stir the ascorbic powder through it should separate immediately and you can see the curds and whey.

If it doesn’t separate add more ascorbic acid in small quantities until you can see the whey (light green liquid) appear. Let it rest for a few minutes.

Step Three: Have a strainer suspended over a large bowl. Ladle the curds into cheese cloth, if you have some, if not, a soup bag, or open weave cloth will do just fine. Gently add the curds allowing the whey to run into the bowl beneath. Don’t pour the whey down the sink! Keep it and cook your pasta in it or feed it to your animals or put it in your compost bin.
When all the curds are collected tie the cheese cloth up and suspend it over another bowl to allow the rest of the whey to drain out. This should take about an hour.


Step Four: Remove cheese from cloth and add one teaspoon of salt to the cheese and mix in well. (You can add other herbs and spices at this stage, lemon pepper is lovely added at this stage, but try it plain first then you can be creative with the next batch.) Transfer into a glass bowl and press the cheese down with a fork. Cover snuggly with cling wrap and refrigerate overnight.






Step Five: Good Morning! Turn cheese out onto a platter and sprinkle with fresh herbs or leave as is and serve with hot toast. A couple of turns of black pepper and a drizzle of olive oil. Enjoy! Best consumed within three days, but is still very nice after one week.










Tips and Tricks: You can use any milk to make this cheese. Shop bought milk works just as well as fresh milk. I have found that different brands of milk make vastly different quantities of cheese and vary in flavour and colour. Cows milk cheese has a yellow tint where as goats milk always turns out white.

Making cheese at night before bed is a wonderful way to relax. While standing at the stove stirring the milk I have found that I get a bit sleepy. Must be the lactic acid, better than a glass of wine!











Copyright Restrictions:
This information is for private and domestic information purposes only.
It may not be copied, reproduced, sold or used for any purpose without the express permission of Beautanicals.

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Roasted Radish

Radish has a very distinct flavor when raw, but throughout the season you can simply have had enough of that particular addition to your salads.
Roasting them, though, is a way to change the flavour experience completely.

500 gms of radish, with the green tops removed
1 tablespoon Peanut or Macadamia oil
1 small onion, chopped finely
1 tablespoon soy sauce
Roasted sesame seed oil
Plus some of the ‘Furikake’ seasoning shake that you prepared earlier from your Perillia harvest.

1. Preheat oven to 190°C.
2. Cut the radish into quarters.
3. Place them in a casserole dish and toss with Macadamia or Peanut oil.
4. Roast until radishes look tender and starting to brown which usually takes about 25 minutes in a fan forced oven.
5. Remove from oven and add the chopped onion and your soy sauce.
6. Stir to coat them all over and then return the dish to the oven for 5 more minutes.
7. When they are ready you should able to pierce them easily with a fork.
8. Remove the dish from oven and gently drizzle with toasted sesame oil.
9. In another bowl sprinkle some of your Furikake seasoning pour in the Radish mix and toss or stir if necessary.