Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    Back to Basics Harvest
    Back to Basics Harvest
    Back to Basics Harvest
    Ebook229 pages1 hour

    Back to Basics Harvest

    By Suzanne Massee

    ()

    Read preview

    About this ebook

    “Back to Basics Harvest”: 161 recipes for creating chutneys, jams, vinaigrettes, sauces and jellies, just the way your grandmother used to, in the days when all good food was created in the home kitchen.
    Suzanne Massee is passionate about home-grown and home-produced foods; her home-produced preserves have been sold throughout New Zealand.
    Suzanne’s restaurant was winner of the 2003 Wine and Food Challenge Award for Nelson-Marlborough – West Coast Region.
    Suzanne is a motivational speaker, and successful author of “Back to Basics”, a must-have in every kitchen.
    The author says “My passion is the study of natural products – I love to teach others about what is around us all. It’s time for me to share these wonderful recipes: instead of just keeping them in the computer, it has come time to put them all on paper. Let me teach you, your children and grandchildren the art of preserving, so that you can know that what you are consuming, is full of goodness and wholeness.”
    This book is the outcome of years spent accumulating recipes, in a format that makes it easier to make the most of each season’s harvests.

    LanguageEnglish
    PublisherSuzanne Massee
    Release dateApr 25, 2018
    ISBN9780463540077
    Back to Basics Harvest
    Author

    Suzanne Massee

    ‘Clarity’ was written from my own discovery, and strong asking about the presence of this unknown, unseen part of us. This occurred when a voice a minute before my accident told me there was going to be an accident. Where did this come from? I started to question I wanted answers, there is something greater here than anyone has the wherewith all of understanding. This near death experience put me onto the solid road of the opening up to the inner consciousness. I experienced firsthand visions, voices, and outside forces of relayed messages, and this deep all-knowing. I always had this deep residing knowing that the god that was being projected and portrayed was not what I thought of god, I always knew there was a greater aspect to what we were being told, how can there be an underlining god, when in the non-physical realm I receive clear visions of past life great mentors, and masters giving signs and indications. We all have access to these masters, these masters are prompting impulses, these impulses flow to you, it is whether you are in resistance to the impulses, or you are going with the flow of those impulses.

    Read more from Suzanne Massee

    Related to Back to Basics Harvest

    Related ebooks

    Cooking, Food & Wine For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      Panettone

      Nov 5, 2020

      Panettone
      2 min read

    • Article

      THE RISE & RISE OF BAKING

      May 27, 2021

      THE RISE & RISE OF BAKING
      4 min read

    • Article

      Happy Halloween

      Sep 23, 2021

      Happy Halloween
      8 min read

    • Article

      Bake Bread Like A Pro

      Jul 3, 2020

      Bake Bread Like A Pro
      6 min read

    • Article

      Nutty Oat Bars

      Feb 25, 2021

      Nutty Oat Bars
      1 min read

    • Article

      THE Broth SISTERS

      Jul 12, 2017

      THE Broth SISTERS
      5 min read

    • Article

      Making Citrus Marmalade

      Feb 3, 2022

      Making Citrus Marmalade
      1 min read

    • Article

      Pumpkins Aplenty

      Jul 28, 2020

      Pumpkins Aplenty
      8 min read

    • Article

      SPROUTED GRAINS for Baking

      Nov 8, 2019

      SPROUTED GRAINS for Baking
      5 min read

    • Article

      Grit.com

      Nov 8, 2019

      Grit.com
      3 min read

    • Article

      Nut Roast

      Mar 17, 2022

      Nut Roast
      2 min read

    • Article

      Steamed Bread - 2 Ways

      Oct 28, 2022

      Most of us love bread and love to bake bread. But have you ever tried making steamed buns or bread? Sometimes we must be brave and explore other, not-so-familiar, territory. You will be pleasantly surprised. The texture of these steamed buns is sprin

      1 min read

    • Article

      Canning How-To

      Jun 9, 2020

      Canning How-To
      3 min read

    • Article

      Mission: Milkshake

      Jun 24, 2021

      Mission: Milkshake
      2 min read

    • Article

      Bush Food Blossoms

      May 1, 2019

      Bush Food Blossoms
      5 min read

    • Article

      Mull Over Mead

      Nov 9, 2018

      Mull Over Mead
      5 min read

    • Article

      Sweet Sippin’

      Aug 27, 2021

      Sweet Sippin’
      5 min read

    • Article

      Kim-joy’s Cute Christmas!

      Nov 5, 2020

      Kim-joy’s Cute Christmas!
      6 min read

    • Article

      Appeltaart

      Jan 28, 2020

      Appeltaart
      5 min read

    • Article

      Nettle: A Sustainable Fiber Alternative

      Sep 17, 2021

      Nettle brings a lot to the textile table, and it’s easy to see why the plant is experiencing a resurgence in the fashion industry as companies look for more sustainable solutions to their ecologically damaging practices. Here are a few reasons nettle

      1 min read

    • Article

      FEBRUARY Inspiration

      Jan 26, 2023

      FEBRUARY Inspiration
      4 min read

    • Article

      Sweet Potatoes

      Oct 6, 2020

      Sweet Potatoes
      4 min read

    Related categories

    Reviews for Back to Basics Harvest

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      Back to Basics Harvest - Suzanne Massee

      Table of Contents

      Back to Basic HARVEST

      Dedicate to the Universe

      Acknowledgements

      Introduction to the Harvest

      Chutney or Relish

      Preparation of Chutneys

      Main causes of food deterioration

      Chutney and Relishes

      Apricot Chutney

      Cherry Chutney

      Feijoa Chutney

      Pear Chutney

      Plum Chutney

      Prune and Apple Chutney

      Tamarillo Chutney

      Ajvar

      Tamarind Relish

      Maharajah's Relish

      Hot Indian Relish

      Brinjal Pickle

      Zucchini Chutney

      Ratatouille Chutney

      Rhubarb Chutney

      Banana and Date Chutney

      Onion Marmalade

      Aubergine and Capsicum Relish

      Chilli Jam

      Suzanne's Lime chilli cheesecake

      Lime and Date Chutney

      Quince Chutney

      Carrot and Mustard Seed Chutney

      Beetroot and Orange Chutney

      Kiwi Fruit Chutney

      Soda Bread

      Green Tomato Chutney

      Sauces

      Rhubarb Chilli Sauce

      Garlic Sauce

      Blackboy Peach or Plum Sauce

      Tomato Sauce

      Red Tomato Sauce

      Mustards

      Vinaigrette

      Pinenut and Almond Mustard

      Red Wine Mustard

      Herb and Spice Mustard

      Guinness Mustard

      Anchovy Mustard

      Green Peppercorn Mustard

      Mustard fruits

      Preparation of Jams

      Conserves

      Boysenberry and Cointreau Conserve

      Cherry and Kirsch Conserve

      Blueberry and Grand Marnier Conserve

      Home-made Sponge with conserve

      Marmalades

      Grapefruit and Ginger Marmalade

      Orange and Almond Marmalade

      Lime Marmalade

      Coconut Bread

      Orange Marmalade Cake

      Jams

      Melon and Ginger Jam

      Pear Ginger Jam

      Summer Berry Jam

      Apricot Jam

      Black Doris Jam

      Feijoa and Ginger Jam

      Blackcurrant Jam

      Strawberry and Rhubarb Jam

      Strawberry Jam

      Jam Tarts

      Scones with Home-made Jam

      Savoury Scones with Chutney

      Berry Jam with Stevia

      Berry Jam

      Apple and Chocolate Jam

      Jellies

      Herb Jellies: Rosemary, Mint, Thyme, and Marjoram Jelly

      Rose Geranium Jelly and Lemon Verbena Jelly

      Feijoa Jelly

      Hawthorn Jelly

      Rose Petal Jelly

      Crab Apple Jelly

      Quince Jelly

      Grape Jelly

      Loquat Jelly

      Steamed Sponge Pudding with Jelly

      Steamed Sponge Pudding with Jelly Oven Method

      Syrups

      Rose Hip Syrup

      Lemon Syrup

      Orange Syrup

      Grape Juice

      Black Currant Syrup

      Strawberry Sauce

      Blackberry Syrup

      Fruit Butters and Paste

      Plum Butter

      Plum Paste

      Apple and Blackberry Butter

      Quince Butter

      Quince Paste

      Curds

      Lemon Honey

      Orange Curd

      Passion Fruit Curd

      Lemon Meringue Pie

      Meringue

      Specialties and Pickled

      Christmas Mince

      Elderflower Champagne

      Rhubarb Champagne

      Vegemite

      Figs with Orange

      Pickled Tamarillos

      Spiced Feijoas

      Pickled Cherries

      Pickled Dill Cucumbers

      Pickled Onions

      Oven-dried Tomatoes

      Liqueurs and Brandied Fruit

      Plum Liqueur

      Coffee Liqueur

      Brandied Grapes

      Rum Fruit Pots

      Vinaigrettes and Pesto

      Sun-Dried Tomato Pesto

      Basil Pesto

      Olive Pesto

      Tapenade

      Anchovy Vinaigrette

      Tamari and Ginger Dressing

      Sun-Dried Tomato Vinaigrette

      Herbal oils and Vinegars

      Herbal Oils

      Gourmet herbal oils

      Herbal Vinegars

      Herbs for vinegars

      Flowers for vinegars

      Preserving Fruit and Vegetables

      Sterilise Jars

      Syrup

      Brine method for vegetables

      Oven Method

      Water-Bath Method

      Process time below

      Open Pot Method

      Low-Acid Foods

      Fresh Chutneys and Sauces

      Feijoa Salsa

      Cranberry Chutney

      Tomato Capsicum Chutney

      Carrot Chutney

      Lemon Dressing

      Mint Sauce

      Coriander Mint Sauce

      Mango Dressing

      Thai Fish Cakes

      Avocado Dip

      Mayonnaise and Sauce

      Mayonnaise made in blender

      Mustard Mayonnaise

      Lemon Mayonnaise

      Herb Mayonnaise

      Cocktail Sauce 1

      Cocktail Sauce 2

      Cocktail Sauce 3

      Tartare Sauce

      Bearnaise Sauce

      Hollandaise made in blender

      Dairy Products

      Mascarpone

      Creme Fraiche

      Ricotta

      Cottage Cheese

      Sour Cream (1)

      Sour Cream (2)

      Yoghurt

      Yoghurt Cream Cheese

      Yoghurt lceblocks

      Cream Cheese

      Rennet

      Sour Cream Dip

      Cottage Cheese and Tuna Spread

      Ricotta Terrine

      Butter

      Clarified Butter

      Author

      More Inspiring Books by the Author

      Social Media

      Back to Basic HARVEST 

      Suzanne Massee

      This book is copyright. Apart from any fair dealing for the purpose of private study, research, criticism or review, as permitted

      under the Copyright Act, no part may be reproduced by any process without prior permission of Suzanne Massee.

      © Suzanne Massee 2010 

      ISBN 978-0-6483420-9-0

      2nd edition 2018

      Dedicate to the Universe

      May we enjoy the fruits, the memories of the season's harvest, of what Mother Nature provides around the universe each season for all to savour.

      Acknowledgements

      I express my sincere thanks to all those who shared their collection of recipes, and to those whose recipes have been sitting in archives, waiting to be dusted and rejuvenated.

      Thank you for making possible collection for others to enjoy.

      Introduction to the Harvest

      What could be more natural than to go out into the garden and pick nature's own flavours?

      There is nothing more satisfying than adding these ingredients to the pot: the natural vitamins and minerals that fill the air with their aromas.

      I have accumulated years of recipes and knowledge that I want to see passed on to our children and children's children before all this knowl­ edge is lost.

      Daily we watch the global advance of commercial packet foods and fast food outlets and engineered foods as they encroach into our daily life, our health system and finally into our planet Earth.

      With home preserving you can create your food just the way you like it: you are in control.

      Preserving is not difficult, and what could be more satisfying than know­ ing that what you are consuming is preservative-, additive-, colour-, rancid fat-, over-salt-, emulsifier-, genetic engineering- and spray-free. Wow! I know my choice.

      Fruit can be picked locally and you have the choice of what you harvest.

      I always remember visiting my grand mum, and the wonderful aromas and tastes in her kitchen; adoring the wonderful dill pickles straight from the barrel. My only downfall was not understanding Polish and as a child not being able to say No! - so there was a many an overdose of pickles!

      I have always had a naturally ability to savour the flavours in recipes and know if ingredients are missing in the mix, before it has even been put into the pot: wonderful gift when you are in the food industry.

      Let your imagination harvest wonderful delights.

      Food is an enjoyable basis for interaction when shared with friends; it's good to share knowledge about what is grown and produced in our country.

      I have created this Back to Basics Harvest book in steps for ease of use and to show you when to add ingredients throughout the cooking process.

      Chutney or Relish

      I am often asked about the difference between chutney and relish.

      Relishes originated from India and

      Enjoying the preview?
      Page 1 of 1