Butter Tarts are essentially Canadian. There are theories whether they were adapted from southern pecan pie, old-fashioned sugar pies, or maple syrup, backwoods or vinegar pies.
Controversy arises as to whether or not the tarts should be runny or not, and, if so, just how runny. Opinions differ about the use of syrup or sugar only, eggs beaten or not, currants or raisins, maple or corn syrup, and how the tart pans should be filled.
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The natural gelatin of navel (Seville) oranges make this the easiest preserve to attempt at home, for a first try.

Old-Fashioned Marmalade:

3 Oranges, peeled
3 Navel Oranges, peeled
1 Lemon, unpeeled
11 cups cold water
7 cups Sugar
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3 tablespoons butter
1/2 cup chopped onion
3 garlic cloves, chopped
1/2 pound smoked sausage, cut into 1/2-inch pieces
1 cup long-grain white rice
2 medium potatoes, peeled, cut into 1/2-inch cubes
2 1/4 cups canned chicken broth
1/2 cup dry white wine
1 4-ounce jar sliced pimientos with juices
1/2 teaspoon turmeric
Cayenne pepper
1/2 pound large uncooked shrimp, peeled, deveined
1/2 cup chopped fresh cilantro
Fresh cilantro sprigs
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12 large Sea Scallops, cleaned
Sesame Oil
Watercress Leaves
1/2 cup Creme Fraiche
Salt and Black Pepper

Sweet Chili Sauce
10 Cloves Garlic, peeled
4 red Chilies, de-seeded
2″ Fresh Ginger, peeled & roughly chopped
8 Lime Leaves
3 Stems Lemon Grass, finely sliced
1 cup Fresh Coriander Leaves
1 1/2 cups Caster Sugar
5 oz. Cider Vinegar
3 1/2 oz. Fish Sauce
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Black-eyed beans
These are small, cream beans with a black spot. They have a nutty, earthy flavour. They are available canned or dried. Dried beans must be soaked and cooked before use.
Uses: In stews and casseroles.
To store: Keep in a cool, dry place. Once opened, canned beans should be transferred to a non-metallic container, covered and stored in the fridge for up to 2 days.
To prepare: Soak the dried beans in cold water for at least 8 hours or overnight, then rinse and drain. Place in a large saucepan and cover with water and boil for 40-45 minutes. Drain and serve or add to recipes.
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Try making half of this recipe into a loaf and the other half into 20 rolls or breadsticks. Roll them in poppy seeds and grated Parmesan cheese…

5 cups whole wheat flour
1/2 cup dried onion flakes
2 Tbsps sauce
2 Tbsps bakers yeast
1 cup warm water
1 Tbsp honey
1 1/2 cups warm water
2 Tbsps black molasses
1/4 cup whole wheat flour
2 Tbsps poppy or sesame seeds
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A deliciously sweet, but tangy and juicy medium-sized berry, dark purple to black in colour. Blackberries are also known as brambles - this refers to the plant from which they are picked. Frozen blackberries are available as part of a frozen mixed summer fruits selection, also containing strawberries, raspberries, blueberries, cherries and redcurrants.
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Mozzarella is one of several kinds of “plastic-curd” cheeses - in making them the curds are kneaded, which expels whey and produces plasticity. Because of their dense texture they keep well in warm climates and are ideal for smoking. (Provolone is an aged version of a plastic-curd cheese.)

Mozzarella is one of the most versatile cheeses to make at home, since it tastes wonderful freshly made, freezes well, and can be used like an aged cheese in cooking, melting readily when heated.

2 gallons Milk, pasteurized and cooled to 90F
7 Tbsps cultured buttermilk
6 Tbsp Yogurt
Rennet to coagulate 2-gallons milk (1/2 Hansens tablet dissolved in about 1/2 cup cold water).

Makes 4 half pound cheeses.
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Much used in Mediterranean cookery, basil loses its flavour when cooked, so add it after cooking: small leaves whole; larger ones torn up (for their best flavour) rather than chopped. One of the most difficult herbs to preserve, the only medium in which it retains its fresh flavour is oil so, when appropriate, use basil-flavoured olive oil - which is concentrated, so only a few drops are needed.

Basil Dijon Sauce recipe
Chilled Tomato Soup recipe
Classic Bruschetta recipe
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1 cup all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup milk
1 egg
1 cup finely chopped apple
1/2 cup confectioners’ sugar
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