Pickled Jalapeños

Pickled jalapeños 

For spicier jalapenos use 1 tablespoon sugar and for less spicy jalapenos use 3 tablespoons sugar. The more sugar you use, the more heat will be absorbed.

 Cook Time 5 minutes

 Total Time 5 minutes

Ingredients

• 1 cup white vinegar
• 1 cup water
• 2 cloves garlic smashed
• 2 tablespoons sugar
• 1 tablespoon salt
• 7-8 jalapeno peppers thinly sliced

Instructions

1. Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
2. Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar. 
3. Store in the fridge for up to two months.

Zucchini Relish

Zucchini Relish

10 cups zucchini

3 cups onions

4 red capsicum

5 tablespoons salt

3 cups sugar

1 tablespoon cornstarch

1 teaspoon turmeric

3 cups vinegar

1 teaspoon dry mustard

1 teaspoon coarse black pepper (substituted for Hungarian Paprika)

1 teaspoon celery seed (substituted for Coriander seed, also added mustard seeds)

DIRECTIONS

Grate zucchini in food processor, along with onion and bell peppers.

Mix salt in with vegetables in large plastic bowl.

Let stand overnight.

Next morning, rinse thoroughly in a large strainer and drain well.

Place shredded vegetables in large heavy pan and add remaining ingredients.

Mix well and boil for 30 minutes.

Pack and seal in hot sterilised jars.

Lemon Zucchini Cake

Source: https://www.twopeasandtheirpod.com/lemon-zucchini-bread/

yield: 2 LOAVES

prep time: 15 MINUTES

 

cook time: 60-65 MINUTES

total time: 1 HOUR 20 MINUTES

INGREDIENTS:

FOR THE BREAD:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 cups granulated sugar
• Zest of 2 large lemons
• 3 large eggs
• 1 cup light olive oil (not extra-virgin)
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons vanilla extract
• 2 cups grated zucchini

FOR THE LEMON GLAZE:

• 2 cups powdered sugar
• 3 tablespoons fresh lemon juice

DIRECTIONS:

1. Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans. Set aside.
2. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
3. In a medium bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.
4. In a large bowl, whisk together the lemon sugar mixture, eggs, olive oil, lemon juice, and vanilla. Whisk until smooth. Stir in the dry ingredients until combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans.
5. Bake for 60-65 minutes, or until tester inserted in the center comes out clean.
6. Place the loaves on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack.
7. While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth. Drizzle the glaze over the loaves. Slice and serve.

Coconut Mango Cake

Coconut Mango Cake

Ingredients:
3/4 cup fresh ripe mango, chopped
125 g butter chopped
1/2 tsp coconut essence
3/4 cup caster sugar
2 egg
1 cup desiccated coconut
1 1/4 cup self-raising flour

Icing:
1 cup icing sugar
1 tablespoon lime juice
Lime zest

STEP 1
Grease a 20 cm ring pan and line with baking paper.
STEP2
Beat the butter, essence and sugar in a small bowl with an electric mixer until combined.
STEP 4
Add eggs one at a time, beating until just combined between additions.
STEP 5
Transfer mixture to a large bowl and stir in mango, coconut and flour and mix well.
STEP 6
Pour mixture into greased pan.
STEP 7
Bake at 180C (160C fan forced) for about 30 minutes. Stand in pan for 5 minutes before turning on a wire rack to cool.
STEP 8
Mix ingredients for the icing.
STEP 9
Pour icing over cake.