MTSVCS Recipes » 2008 » June

June 2008

General Recipes28 Jun 2008 04:18 am


½ cup of cider vinegar.
¾ cup of loosely-packed light brown sugar.
¼ cup of onion, peeled and chopped.
¼ cup of sweet red pepper, chopped.
½ cup of raisins.
1 tablespoon of garlic, chopped.
3 tablespoons of fresh ginger, peeled and chopped.
½ teaspoon of salt.
½ teaspoon of cayenne pepper.
6 pears, peeled, cored, and sliced quarter-inch thick.


In a suitably sized saucepan, bring the vinegar and sugar to a boil.

Add all of the other ingredients except the pears and simmer for 5 minutes.

Add the pears and simmer another 5 minutes before removing from the heat.

Allow to cool for 15-20 minutes, then transfer to a container and refrigerate up to 2 weeks.

Source: This recipe came from the pear recipes website.

Fruit28 Jun 2008 01:11 am

I’ve just moved to a lovely new house which has several pear trees and a large hazelnut bush in the garden. If this season’s harvest goes well, I will certainly be making a lot of these!

List of ingredients:

4 ripe medium pears.
1 1/2 cups of water.
1 cup of hazelnuts, lightly toasted and peeled.
1 cup of sugar.
1/2 cup of maple syrup.
2 cinnamon sticks.
3 tablespoons of hazelnut liqueur.
3 tablespoons of melted butter.


Preheat oven to 350F.

Prepare the syrup by simmering sugar, maple syrup, water and cinnamon sticks for 10 minutes.

Remove from heat and stir in the hazelnut liqueur.

Add the hazelnuts and allow to soak for 4 minutes.

Strain off the liquid and pour it into an 8-inch square baking dish.

Roughly chop soaked hazelnuts and spread on a parchment lined baking sheet.

Toast in the oven for about 7 minutes or until golden brown.

Meanwhile, prepare the pears by peeling them, cutting in half and coring.

Pour the syrup over pears.

Roast the pears for 20 minutes or until they are soft when pierced with a tester.

To serve, place pear in a bowl, drizzle syrup over top and sprinkle with hazelnuts.


Fruit&Treats12 Jun 2008 09:19 am

Ingredient list:

1 cup of figs.
1 cup of toasted coconut.
¾ cup of nuts.
1/3 cups of crystallized ginger.
1 cup of powdered sugar.
2 tablespoons of lemon juice.
¼ teaspoon of salt.


Combine the figs, nuts, salt, and ginger onto a chopping board.

Chop finely.

Place the lemon juice in a bowl and add the chopped fruit combination and stir.

Knead mixture into a paste on a board coated with powdered sugar.

Roll out thinly.

Cut dough into 1 inch squares.

Stack together in layers of three and sprinkle the coconut between the layers.

Source: Fig Recipes.

Fruit&Treats07 Jun 2008 09:31 am


8oz self raising flour.
Pinch of salt.
2oz butter.
1oz sultanas.
1oz caster sugar.
5 Fl oz milk.

Preparation Instructions:

Heat the oven to 220C/Gas 7.

Lightly grease a baking sheet/tray.

Mix together the salt and flour, then rub in the butter.

Fold in the sultanas, sugar and then the milk to create a soft dough.

Move to a floured work surface and knead.

Pat out to create a round about 2cm thick.

Use a 5cm cutter to make small rounds and place on the baking sheet/tray.

Knead together what is left of the dough and create more scones to use it all up.

Brush the tops of the scones with a small amount of milk.

Bake for 12-15 minutes until risen and golden.
Cool on a wire rack and serve with butter and a jam of your choice.