t i f f a n y ' s   r e c i p e   b o x



Aloo Gobi
Amazing Stuffing
Asian Eggplant
Basil-Lemon Pasta
Bean Burgers
Best Brownies
Blue Cheese Dressing
Broiled Lemon Garlic Chicken
Butter Cookies
Candy Sushi
Carrot Apple Cake
Ceviche and Margaritas
Chai-spiced Honey Bundt Cakes
Cheese Truffles
Chicken Broth
Chicken Marbella
Chickpea Burgers
Chipotle White Bean Salad
Citrus Chicken
Coconut Green Tea Rice Pudding
Coffee Crème Brûlée
Cumin Crisps
Daikon Pear Salad
Damian - unsorted
Easy Soup
Energy Cookies
Favourites Salad
Fireside Cocktail
Ginger Chocolate Shortbread
Guiness Stout Ginger Cake
Hoisin Ribs
Hot and Sour Soup
Jen's Perfect 3 lb Chicken
Jeremy's Favourite Tea Biscuits
Lemon Pancakes
Menu: Roast Lamb/ Crispy Potatoes/ Chocolate Soup
Mexican Chicken Stew
Million Dollar Chicken
Mint Booze
Mung Bean Soup
Neen Gow
Olive Oil Lemon Cake
Oven BBQ Chicken
Penne with Asparagus and Lemon Cream Sauce
Pomme Lyonnaise
Port Jelly
Potato and Broccoli Frittata
Quiche Bites
Risotto Milanese
Sara's Fried Tofu
Seafood Stew
Simplest Dressing
Soba Noodles
Spicy Orange Beef Stir-Fry
Spinach Strawberry Salad
Squash Soup
Stilton Shortbread
Tapioca Pudding
Theresa's Saag Paneer
Toasted Cheddar Sandwich
Tomato Olive Pasta
Tomato Salad
Veggie Sausage
Wonton Soup with Bok Choy




Pickled Eggs

Serve with cold meats or poultry, or with traditional English fish and

8 eggs
600 ml white vinegar
1 tsp black peppercorns
1 tsp allspice berries
1 tsp root ginger (lightly bruised)

1. Boil the eggs for 10 minutes. Cool in cold water, then carefully remove

2. In a saucepan simmer the vinegar and spices together for 5 minutes.

3. Place the eggs in a warmed sterilized jar and pour the hot spiced
vinegar over them (including spices).

4. Seal tightly and store in a cool dry place. Open after 2 weeks.


PINK Pickled eggs

A delicious mix of pickled eggs and beetroot - which creates
vivid-coloured eggs, and a fun alternative to the chocolate ones at

16 hard boiled eggs
250 ml very small beets and juice
750 ml cider vinegar
1 tsp whole cloves
1 tsp allspice
1 tsp mixed peppercorns
2 cm piece ginger root

1. Shell the eggs and pack into large jars.

2. In a large pan, combine the beets, juice, vinegar and spices and simmer
for 10 minutes.

3. Pour vinegar mixture over eggs to cover. Seal firmly and leave to cool.
Store in a refrigerator for at least 4 days, to allow flavours to mature.


Pickled Zucchini

Otherwise known as courgette, this is bursting with flavour. Eat with cold
meats and fish.

1.4 kg zucchini / courgettes
450 g onions
225 g salt
2.5 l water
450 ml white vinegar
225 g sugar
2 tsp mustard seeds
1 tsp allspice berries
1 tsp celery seeds

1. Remove the ends of the zucchini and slice thinly. Peel and slice the
onions, and put into a bowl with the zucchini. Mix the salt with the water
and pour over the vegetables. Leave to stand for 4 hours, stirring
occasionally. Drain and rinse several times in cold water, drain and dry.

2. Put all the remaining ingredients in a large pan and simmer over a low
heat, stirring until the sugar has dissolved. Remove from the heat and add
the vegetables. Leave to stand for 1 hour.

3. Put the pan back onto the heat and bring to the boil. Boil for 4
minutes then remove again.

4. Pack vegetables into warm, sterilized jars and pour over the vinegar
mixture to cover. Seal firmly and store in a cool, dark place for about 2
weeks before eating.


Strawberry Pickle

The perfect gift for a loved one (or for yourself!).

450 g strawberries
juice and zest of 1 lime, 1 lemon and 1 grapefruit
2 small onions
1 clove garlic
50 g honey
100 g sugar
1 tsp cinnamon
1 tsp nutmeg
a few cloves
350 ml vinegar

1. Hull and chop the strawberries and finely chop the onions and garlic.

2. Place all the ingredients except the vinegar in a heavy bottomed pan
and add enough water to cover. Allow to boil until soft and pulpy.

3. Add vinegar and simmer until setting.

4. Pack into warm sterilized jars. Seal firmly.


Pickled Mushrooms

These sweet little pickles make tasty canapés and salads too.

1.8 kg button mushrooms
boiling water to cover
15 mixed peppercorns
2 bay leaves
2 1/2 tbsp salt
450 g sugar
450 g spiced pickling vinegar

1. Remove stalks from mushrooms and place into boiling salted water(enough
to cover). Simmer until the mushrooms sink to the bottom, then strain,
keeping back 450 ml of the water.

2. Reheat the mushroom water and boil for 30 minutes. Add the salt and
sugar and stir until dissolved. Add the vinegar, and bring back to the

3. Pack the mushrooms into small jars and pour over the hot pickling
liquid to cover. Seal firmly and store in a refridgerator.


Pickled Green Beans

This pickle is lovely and sweet, and can be served as an hors d'oeuvre
with egg mayonnaise and a sprig of dill. Fills approx. 2 x 600ml jars.

675 g green beans
3 tsp pickling spice
3 tsp black peppercorns
3 tsp white wine vinegar
75 g sugar
1 bay leaf
1 garlic clove
1 onion
1 red capsicum
a few sprigs of dill

1. Trim the beans and cut into 7 cm lengths. Boil in a pan of water for 1
minute. Drain and rinse thoroughly, and dry with kitchen paper.

2. Put the pickling spice and peppercorns onto apiece of muslin, and tie
up into a bag with a piece of string. Tie the bag to the handle of a large
saucepan. Put the vinegar, sugar, bay leaf and garlic clove into the

3. Stir the mixture over a low heat, until the sugar has dissolved. Bring
to the boil and simmer for 10 minutes. Then remove the muslin bag, bay
leaf and garlic clove. Leave to cool.

4. Peel and dice the onion. Core, seed and dice the capsicum. Mix both

5. Pack the beans into sterilized jars so that they are upright. Spoon in
the onion and capsicum mixture. Add 2 sprigs of dill to each jar, and pour
over the vinegar mixture, so that the vegetables are well covered.

6. Seal jars firmly. Store in a cool dark place for at least 2 weeks, to
allow flavours to develop.


Garlic Vinegar

As well as adding a twist to preserved vegetables, this vinegar can be
added to marinades and vinaigrettes.

16 (yes - sixteen!) cloves garlic
pinch of salt
1 litre white wine vinegar

1. Peel garlic cloves and lightly crush with a little salt.

2. Place garlic into a large sterilized jar and pour over vinegar.

3. Seal jar firmly, and then shake thoroughly. Store in a cool, dry place
for 3 weeks, shaking occasionally.

4. Strain the vinegar through a muslin-lined funnel into sterilized
bottles. Seal immediately. The vinegar can be used straight away.


Blueberry Basil Vinegar

A sophisticated vinegar that looks as good as it tastes!

a large bunch of fresh basil
450 g blueberries
1 litre white wine vinegar
3 tsp chopped fresh chives
blueberries to finish

1. Tear the basil leaves into pieces and remove the stalks.

2. Put the berries in a large bowl with a drop of vinegar and crush to
release juices. Stir in the remaining vinegar, basil and chives.

3. Pour mixture into a large sterilized jar, seal firmly and shake well.
Store in a cool dark place for 4 weeks, shaking jar occasionally.

4. Strain vinegar through muslin into sterilized bottles, adding a few
berries at the end. Seal firmly and use as soon as you like!


Rosemary Oil

extra virgin olive oil
a few sprigs of rosemary

1. Put the olive oil and rosemary sprigs into a saucepan over a low heat
and infuse for 20 minutes. Do not boil.

2. Strain and put into sterilized bottles. Refrigerate after opening.


Basil Oil

extra virgin olive oil
a handful of basil leaves
a few sprigs of rosemary

1. Put the olive oil and a few basil leaves into a saucepan over a low
heat and infuse for 20 minutes. Do not boil.

2. Strain and put into sterilized botles. Refrigerate after opening.


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I'm keeping these all in one place or my pickle listings will misrepresent my interest in pickling