Crumpets

Our lovely friends Trotski & Ash have just posted a delicious crumpet recipe, which would be one perfect way to sop up some jam or quince jelly. And like everything on the blog, it just looks sooooo good!

They also have a lovely looking calender out, a perfect Christmas gift.

Feijoa and ginger jelly.

1.5 kg feijoas
Half a lemon
Crystalized ginger to taste
3 1/2 cups of sugar (approximately)

Chop 1.5 kg roughly. Squeeze over half a lemon. Almost cover with water. Cook til soft. Strain through muslin. Measure into pan. Add slivers of crystalized ginger and 3/4 cup of sugar for each cup of juice. Cook til soft ball or until the jelly sets when spooned onto a cold plate.

A Hamper list

There are two prizes and between them the hampers include, but are not limited to...
Hoop's Aligator Sauce
Mango Chutney
Drew's BBQ Sauce
Birdie's Bahart
Quince Jones Jelly
Estelle's Mint Sauce
Big Red Tomato Relish
Barbie Sauce
Loquat and Mango (hot) Chutney
Frankie's Famous Relish
Chutney Club Label Sparkling Rosé, Sparkling Shiraz, a Marlborough Sauv Blanc and a Cruickshank Cabernet Franc...