Over 200 Trusted Recipes for Jams, Jellies, Pickles and Chutneys…

Generations of New Zealanders responded to pioneering broadcaster Aunt Daisy's nine o'clock radio catchcry, ‘Good morning, everybody’. While her nationwide broadcasts ended more than 40 years ago, her legacy lives on – now you can enjoy over 200 of Aunt Daisy's tried-and-true preserves in Preserving with Aunt Daisy.

From chutneys and pickles to jams and sauces, these recipes are nostalgic, reliable, delicious AND economical. They are now presented with metric measurements and in a modern, easy-to-follow format for today's cooks. Includes 24 colour photographs.

All royalties from the sale of this book go to the Barbara Basham Medical Charitable Trust for research in New Zealand.

Images left illustrate 3 recipes from the book – Marmalade, Plum Jam, Mint Sauce.

SAMPLE RECIPE

Beetroot Chutney
1.4kg beetroot
680g apples
2 onions
2 cups vinegar
½ teaspoon ginger
1 teaspoon salt
juice of 1 lemon
340g sugar

Boil beetroot until tender. Cut into cubes when cold.
Cut apples and onions small and boil for 20 minutes with vinegar and remaining ingredients.

Author Biography

Barbara Basham was the daughter of Aunt Daisy. She served as a nurse in Egypt during World War II before establishing a career in public radio that spanned more than 30 years. Barbara was awarded an MBE for her services to Broadcasting and Community in 1981. Barbara compiled The Aunt Daisy Cookbook from Aunt Daisy's recipes and it has proved to be one of New Zealand's all-time bestselling cookery books.