Preserving with Aunt Daisy: Over 200 Trusted Recipes for Jams, Jellies, Pickles and Chutneys by Hachette
Over 200 Trusted Recipes for Jams, Jellies, Pickles and Chutneys
Over 200 Trusted Recipes for Jams, Jellies, Pickles and Chutneys…
Generations of New Zealanders responded to pioneering broadcaster AuntDaisy's nine o'clock radio catchcry, ‘Good morning, everybody’. While hernationwide broadcasts ended more than 40 years ago, her legacy lives on –now you can enjoy over 200 of Aunt Daisy's tried-and-true preserves inPreserving with Aunt Daisy.
From chutneys and pickles to jams and sauces, these recipes are nostalgic,reliable, delicious AND economical. They are now presented with metricmeasurements and in a modern, easy-to-follow format for today's cooks. Includes24 colour photographs.
All royalties from the sale of this book go to the Barbara Basham MedicalCharitable Trust for research in New Zealand.
Images left illustrate 3 recipes from the book – Marmalade, Plum Jam,Mint Sauce.
SAMPLE RECIPE
Beetroot Chutney
1.4kg beetroot
680g apples
2 onions
2 cups vinegar
½ teaspoon ginger
1 teaspoon salt
juice of 1 lemon
340g sugar
Boil beetroot until tender. Cut into cubes when cold.
Cut apples and onions small and boil for 20 minutes with vinegar and remainingingredients.
Author Biography
Barbara Basham was the daughter of Aunt Daisy. She served as a nurse in Egyptduring World War II before establishing a career in public radio that spannedmore than 30 years. Barbara was awarded an MBE for her services to Broadcastingand Community in 1981. Barbara compiled The Aunt Daisy Cookbook from AuntDaisy's recipes and it has proved to be one of New Zealand's all-timebestselling cookery books.
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