sade080

This time of year is definitely tomato time.  We, like many households across the nation have lots of organically grown, home seeded tomatoes that we've been given by friends and family, and also ones we've grown ourselves.  The common thing is to put them in salads or make them in to chutney, but this eighties recipe from my favourite Tomato themed cookbook   published in 1987, shows you something a bit unique you can do with your Tomatoes. Melange means a blend or a mess, a cacophony, and this is very much the case.  For this recipe I would definitely recommend free-range organic eggs, as they have much more taste to them.  This recipe serves 8, and is originally made with a can of chopped tomatoes.  However it can easily be converted to use fresh ones. You need: 12 hard-boiled eggs, shelled. 810g can of tomato pieces (or lots and lots of tomatoes). 120g butter 1 onion, chopped 1 capsicum pepper, seeded and chopped. 1 cup chopped celery 2 tablespoons...

I've had a few requests for some ancient recipes, and luckily in my collection I have a reprint of the Roman Cookery of Apicius, translated and adapted for the modern kitchen by John Edwards.  This is a quick and easy one for you fish lovers. You need: 6oz fresh anchovies 1 raw egg, lightly beaten 1 tablespoon of olive oil quarter cup white wine Quarter cup fish stock Wash and trim anchovies and brush them with egg.  In the frying pan, heat olive oil with wine and stock added. When pan is very hot, add the anchovies and cook lightly. Serve with sprinkling of pepper.

Given Loganberrys are meant to be at their best about this time of year, I thought we'd do a seasonal wine today. Loganberrys were discovered as a mistake when some raspberrys cross pollinated with a certain type of blackberry.  As a result they're a sort of super-blackberry, which is high in vitamin C and very tasty.  They also make a damn good wine, and if you happen to have 6lb of loganberry's lying around, this recipe that appears in the book '500 Recipes: Home-Made Wines and Drinks' by my favourite recipe lady Marguerite Patten which was published in 1963. More than likely the recipe is older, but given the popularity of home-made wine and beers seem to come around in cycles I expect it will continue to be a home-brew favourite for years to come.  I am told by Google it is ' Refreshingly tart and fruity. Wonderful with fruit, cheese, nuts and smoked salmon'  Recipe: 6lb loganberries 1 Gallon boiling water To each gallon of water: 2.5 lb Sugar 1/4 oz of...