Boiling water in two big pots with plenty of heat to spare. The flame is controlled by wing wall. Gas combustion is completed outside of the main burn chamber.

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Blower stoves- index This post is a pictorial index or gallery of some of my many blower stoves. It includes posts on supporting component technologies. Click the text in the images below to view the post. Alternatively, select blower stoves from the drop-down menu from the adjacent category box, inRead More →

Pickled ginger. This DIY ginger is great in a finishing sauce for stir-fry vegetables and inclusion in seasonal chutneys and relishes.

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Home pickled ginger and ginger sip This is my recipe for making home pickled ginger for the table and cooking. A byproduct is a delightful strong ginger sip. The recipe was stolen from Mama San’s Ryokan, Tazawako. Introduction This recipe is inspired by Japanese Ryokan (traditional inn) dining where delightfulRead More →

Feijoas from our garden.

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I have propagated and grown selected large mild Feijoa over many years. I call them Pineapple Guavas, the flavour is not too strong or too weak, but just ‘Goldilocks’ right. The related posts list some recipes that can use the abundant fruit. I remember our first crop of about 12Read More →

Feijoa relish

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Feijoa relish This spicy Feijoa relish is nice with meat dishes, in toasted sandwiches and also very nice as a ‘dip’ with the crisps. It makes a great use of seasonally abundant fruit. This recipe uses the scooped out flesh of the fruit, but using the skin in the relishRead More →

Preserved Feijoa flesh. The flesh is scooped out of the fruit and has a milder flavour when compared with the fruit preserved with the skin on.

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This is a simple recipe to preserve, in screw cap jars, feijoa flesh with or without the skin on.  The flesh is scooped out of the fruit and has a milder flavour when compared with slices of the fruit preserved with the skin on. Introduction This is hardly a recipeRead More →

Wholemeal pikelets with Feijoa syrup.

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This Feijoa jelly is one of several Feijoa recipes in this series of posts. Recipe Juice extraction Top and tail Feijoas and cut down the middle to make sure they are ‘sound’. Place the halves in a big pressure cooker pot and just cover them with boiling water. Bring upRead More →

Fried egg in wholemeal bread. A mixture of egg and milk is soaked into a thick slice of real wholemeal bread before shallow frying.

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This recipe turns solid wholemeal bread into a soft, tasty and delicious delight for those that may be a little reluctant to eat solid wholemeal bread. Recipe Crack an egg into a flat bottom bowl and add about the same volume of milk. Beat the two together with a forkRead More →