hmm a HUGE gemberkoek (gingercake) is cooking in the oven. Smells divine! Will take 3 hours at least I reckon to cook all the way through. Most of this I will take with me to Tassie—will freeze it. Slice of that at smoko will keep me going all day!
“. . .going all day’ hahah could have more than one meaning
Making two stollen, German festive bread with brandy-soaked dried fruit and a roll of almond paste each. Very nice. I added double the amount of ground cinnamon—ground spices lose flavor and aroma quickly and added a little bit of ground cardamom. Love cardamom! They are rising again. Making the almond paste then the dough then adding the dried fruit—fucking joints hurting! HAVE to ensure I get a kitchen in my Tassie house where prep and a lot of the cooking can be done sitting down and get a dishwashing machine so I don’t have to stand up doing dishes after standing doing cooking.
I will eat a LOT of gelatine—bone broths as well as deserts made with gelatine sheets (don’t use powdered gelatine, buy the sheets, much better! Anyone over 50yo should do the same. FUCK vegetarianism, if you are getting a bit old eat LOTS gelatine!
Fortunately stocks and soups are easy to apportion and freeze.
Make sauce tomorrow with my little tomato machine, suitable for 10Kg batches, not 100Kg batches! I put 1/2 tsp citric acid in each 500ml jar—sauce won’t go off! If I can’t find the machine—peel, quarter, boil the tomatoes, pass through the moulie (food mill) attachment to the Kenwood. Hot water bath process 10m minutes. So nice to have jars of passata in the pantry.
Also preserve some peaches: light sugar syrup, 1 cinnamon stick, 3 cloves, lemon zest. bit of lemon juice to acidify it all a bit. The flavor of peaches and pears is very easy to overshadow.
Brought back my 17L cheap ss pan. Now have two preserving racks—can preserve fourteen 250ml jars at a time.