JohnT

@pastameshugana The norm for South Africans in the summer months is to have a braai with different meats or even a snoek (local fish) cooked on the grid and basted with a lemon, butter and garlic baste. The other alternative is, as was pointed out above - a variety of cold meats and a selection of salads. A starter can be a salmon mousse and dessert can be a selection of a few different cold ones. Turkey is not very popular in most South African regions and neither are pumpkin pies.

Drumsticks - Roast them - cool them - strip the meat and make Chicken a la King! Then use the bones etc for stock!

Cuttlefish? The pic’s of the cut ones look like they have been cut through the cuttle.

Hi @FrogPrincesse, I do orange (not naval), orange & lemon, lemon, orange with lemon & grapefruit, grapefruit & lemon, plain kumquat and when I have too many kumquat I do a mixture of them and the above citrus. I also do limited jams of pineapple or blackberry or chunky apricot when they come into season. I hope to start chilli & onion chutney mid year sometime. My partner, Elizabeth, does her FH Vegan chilli sauce (Frightfully Hot) - I don’t like it but there are those that enjoy FH sauces!

@TicTac we only have cane sugar in my part of the world, so I have no idea what would happen, or any difference, if a person uses beet sugar. So, my question is basically, what type of sugar are you using? I ask this simply because I do not know if there would be any difference between using cane v beet. I make lots of different marmalade using different citrus and combinations of citrus and all set properly. I do bottle and give all bottles a 10 minute boiling water treatment within a few minutes of bottling so I only know the next day that all is good. I never use any commercial pectin - just the natural pectin in the fruit, as others appear to do in this thread.

@Katie Meadow Surly your temp should read 221°F / 105°C and not 228°F? My marmalade is stopped at 105°C and I get a perfect set every time. If I use orange (Not Saville) I always add the juice of one lemon to the fluid to get the pectin to set. We do not get Saville oranges anywhere where I live.

Thanks Smithy, greatly appreciated. Love the “no cloves” comment 😀. I must admit that I have never found cloves in pickling spices here in the deep south of Africa.

@Smithy can you please post or PM me your favourite recipe for preserving / pickling Jalapeños. Yesterday evening our little supermarket in our village had stacks of them at a good price. JT.

Free-range eggs at my local supermarket on the west coast of South Africa is equivalent to US$ 3.82 for a box of 18 XL. Eggs here are packed in boxes of 6, 12, 18, 30 or 36.

At the end of the day, that recipe will do but can be a bit lumpy if not stirred well with a whisk. You also need a pie / tart shell. Did it work for you?

MELKTERT - CRUSTLESS - SJA de Villiers Makes 2 x 20cm tarts or 1 x 24cm tart (I use 20cm thick aluminium tart pans with a 5cm height - a 3cm height also works) Ingredients: 40g butter, melted 3 eggs, separated 225g sugar 140g cake flour (AP flour) 5ml baking powder 1ml salt 5ml vanilla extract 1 litre milk cinnamon sugar, for sprinkling Method: Preheat a convection oven to 160°C. Separate the eggs and beat the whites to stiff peaks. Beat the melted butter, egg yolks and the sugar thoroughly. Sift the cake flour, baking powder and salt together and fold into the egg mixture, adding the milk slowly. Stir in the essence and mix well. For large pie dishes: Fold the stiffly beaten egg whites into the mixture and pour into 2 greased 20cm pie dishes and sprinkle with the cinnamon sugar. Immediately place in the oven and bake for 20 minutes at 160°C before turning down the temperature by 30°C to 130°C. Continue baking a further 20 minutes until set. Remove from oven and let cool on a rack. Notes: The milk and eggs need to be at room temperature. Let the tart cool completely in the pie dish and then flip it upside-down onto a large plate and then a second flip onto a serving plate.

Do you want a crusted one or crestless? The crustless is, for me, easier to make. JohnT

The label says the product is from the cold waters of the North Sea but you say it is from Latvia. The two are very far from each other and not connected - Latvia is on the eastern shores of the Baltic Sea. It appears similar to tinned sardines we get in our local shops. They are branded under the “Lucky Star” label, a fully South African brand, with the processing factory being across the bay from where I live. Reading the fine print on the tin it says “Product of Indonesia”. Questionable? Oh yes!

Please post a pic of your iron opened so we can see the inside. Is it a true waffle iron or a jaffle iron? JohnT

@Dejah Many thanks for your recipe too. Something more for me to experiment with.