I am on Uni break and back in my kitchen. Yeah, Just made this again after a few months in my metters no 2 wood stove. WOW

Just bought another box of quinces this year again for $10. I have just cooked I kg in the slow cooker with a vanilla pod cinnamon stick and 3 cardamom pods. Sooooo yummy I have been grazing on them all night.  My grandmother always made quince jelly so I am going to try my first ever batch tomorrow.  Love love love quinces.

Nice pickings BB - is that a watermelon on the right?

Sure is and 7 rock melons on the bottom I through 4 that had gone rotten out.  Chooks are fat healthy little thing. So there are Rockies watermelon lemon tomato pumpkin zucchini beetroot beans potato corn and I ate the mulberries and figs as I went, didn't pick egg plant or lettuce

My morning harvest any one in Bunbury what to swap for some replacement punnet of seedlings

This looks delicious. I was just wondering how much strawberries, jelly, and water - there seems to be some ingredients missing off the list yet mentioned in the method?

I came up with this recipe because I actually thought I was buying punnets   of strawberries that where marked down by $3 making them what I thought was 99c a punnets only to find I bought $18 worth of not very tasty strawberries so I cut them covered them in sugar and put in the fridge.  I used a cup of the strawberries juice heated and mixed in 2 table spoons of gelatine. If using jelly I would just use I cup of boiling water and a packet of strawberries jelly

This is my next dessert thanks!!

Pastry – enough for 2 tart pastries. Perfect for any sweet pastry requirement.
 
100 g sugar
250 g butter, cut into chunks
350 g plain flour
 
1.      Grind the sugar 5 seconds/Speed 10.
2.      Add butter and melt 3 minutes/50ºC/Speed 2 or longer until melted.
3.      Add flour and mix Speed 6 until just clinging together – this will only take about 2 to 4 seconds! Divide in half (freeze one half for another time or use to make shortbread). Immediately press one half amount of pastry into a 28cm loose-bottomed tart tin – this is easiest to do when the pastry is still warm. Chill the pastry in the tin for ½ an hour – this will help to reduce/prevent shrinkage during baking. Bake for 10 to 15 minutes at 150ºC (without fan) until pale gold. Cool to room temperature.

PISTACHIO CUSTARD

- 250 g of Full Cream Milk
- 50  g of White Sugar
- 1 Egg
- 40 g corn flour
- 3 cardamom pods
- 8 pistachio nuts

Put the pistachio and cardamom  and the sugar in the mixing bowl. 20 Sec. Speed 7

Add the other ingredients. 7 Min. 90°C Speed 4

Cut strawberries in half top custard with strawberries make strawberry jelly with half the water cover strawberries with cooled jelly. Or sprinkle strawberries with sugar and leave over night drain juice and add gelatine.