Reposting of “Tomato relish instead of sauce” in light of the death of Margaret Fulton.

Originally posted in 2017.  Thank you Margaret Fulton.

Last year I made loads of tomato sauce and this year I have also made sauce but not quite as much.  Today for a bit of a change I made relish instead.

The recipe was from Margaret Fulton’s Encyclopaedia of Food and Cookery

Margaret Fulton's Encyclopaedia of Food and CookeryWe have had this book since 1983 and it still gets referred to occasionally.

Here is the recipe I used

recipe“until the mixture is thick.” had me in a bit of a quandary as there are various stages of thick!  I did it until I thought it was thick enough and it seems to have turned out ok.  This is the first time I have done a pickle, relish or sauce that has flour as a thickener.

It was delicious on cheese.


An Australian icon leaves us.

One of Australia’s icons, the beloved Margaret Fulton, food writer and cook, passed away yesterday at the age of 94.

I think I probably came across her recipes for the first time in either of the magazines, Womans Weekly or New Idea.  She was the first female Australian cook to introduce us to the flavours of other nations.

I used many of her recipes when our children were young as the recipes were simple and easy for a working mother to follow.  Both of our daughters cooked from the Margaret Fulton Encyclopaedia of Food and Cookery when they were still school students.  Vegetable pie, first cooked in 1992 by my elder daughter, and  cinnamon teacake by my younger daughter, were both family favourites.

Back in 2017 I read her memoir, I Sang for my Supper – memories of a food writer, and I felt I knew her after reading it.  If you get the opportunity borrow the book from your library to learn more about this amazing Australian treasure, who incidentally was born in Scotland.

I have also reposted a post I wrote a few years ago when I was using one of the recipes from the encyclopaedia.



How hot do you like it?

We were down to the last of the chilli sauce I had made several years ago so it was time for a new batch.  I decided to make only a small batch this time as only the two of us are at home now.

The recipe I use is from a wonderful book called A Year in a Bottle.

The recipe doesn’t take long and soon I had a couple of bottles of chilli sauce.

We like our chilli sauce hot so I leave the seeds in.


A great find

When I went to drop off some articles at the Salvation Army store I spotted this beautiful teapot.I recognised that it was an Arabia teapot and I know they cost a great deal of money when new.

This ebay seller is asking $110.  I paid $5 for my tea pot.  Guaranteed it has two chips on the infuser but this is not seen when the lid is on the teapot. What a bargain. I love it.


A birthday cookbook

This delicious looking meal/salad is from the Ottolenghi Cookbook, the one I bought myself for my birthday.So many fantastic recipes I have tried already.  The one you see is Chargrilled Asparagus, courgettes and haloumi.

I had the brainwave of doing the char-grilling on our sandwich press which has ridge marks on one side.  It certainly saved a lot of faffing about with a cast iron grill pan or barbecue.

The salad was delicious and it also included basil oil.

Christmas Mangoes, no, these are for chutney.

Before the Christmas holiday period I purchased a tray of mangoes.  I probably should have waited until after Christmas as mangoes are now considerably cheaper than they were then.  Anyway I bought the mangoes to make mango chutney particularly for one of my granddaughters.  The eldest granddaughter loves my mango chutney and I only had one jar to give her when she was visiting at Christmas.

The mangoes that I bought I cut up and packaged in 3lb lots as that is what is required for the chutney recipe.  The lots are now frozen and now that Christmas is over I will have some time to make the chutney.

The recipe for the chutney is one that my sister gave to me.  When we both lived in Canberra she would buy a tray of mangoes to go halves with me.  She and I no longer live in Canberra so I will be making chutney throughout the year using the frozen mangoes.