I have been tripping down memory lane. Check out these two little treasures I found on-line.
First is the link to a clipping of a choko recipe from The Australian Women’s Weekly Saturday 26 May 1934. It’s under the heading “Mock Pears”. Mrs T.W. Villiers of 14 St John Street, Ashfield N.S.W. won first prize of one pound which was probably quite a lot of money in those days.
Then I found this lovely blog with the most beautiful antique look about it. It’s French Blue and Peachy Pink and she has featured another antique recipe, in this case from her Great Aunty’s recipe book. The writer has a great sense of style and you should just see how beautiful her jars of pickles look.
In comparison here is my humble collection, 12 jars I preserved yesterday. I was quite pleased with myself and my home made labels on my computer – that is until I checked out the beautiful display of pickles on French Blue and Peachy Pink. She has raised the bar in dressing up jam jars!
my (very plain) choko pickles lying about their age – but it will be June tomorrow!
And I still have three chokos left which has left me scratching my head what to do with them.
chokos ready for the pot
My friend Wendy has emailed me a recipe for choko soup, Maria commented on my blog that choko makes a great curry, and I have two Granny Smith cooking apples I was planning to stew with them. This proves you can never have too many chokos.
P.S. Nigel and Steven – urgent – send jam jars.
Happy gardening.
Allotment Adventures with Jean 
May 31, 2013 @ 12:08:41
Can you share your choko soup recipe Jean as mine has gone and I would love to make again 🙂
May 31, 2013 @ 15:05:12
Hi Ryll. Here is my friend Wendy’s recipe.
CHOKO SOUP
6 chokos
1 onion
1 stick celery
½ cup rice
6 cups chicken stock
pepper and salt
1 teaspoon curry powder
sour cream or yoghurt
Peel chokos, remove centre and discard. Chop chokos into small pieces, and brown lightly in pan. Peel and chop onion and celery. Place all ingredients in a large pan and simmer for 45 minutes. Puree in blender or food processor. Return to heat but do not boil. Serve with a dollop of sour cream or plain yoghurt.
May 31, 2013 @ 12:30:31
I love them steamed with salt, pepper and butter, NOM NOM!
A lady at church gave me this recipe:
Spiced Chokos
5-6 chokos
1 large onion
boiling salted water
1 x 3cm whole cinnamon stick
1/2 tsp salt
1/2 cup sugar
1 bay leaf
1/4 cup Hot Sauce
4 cups water
Peel chokos, cut horizontally into slices, about 2mm thickness
Peel and thinly slice onions. Plunge into boiling salted water and cook until just tender. Drain, rinse in cold water and set aside.
Pack chokos and onions into hot sterilized jars. Place remaining ingredients in a saucepan, bring to the boil, cook for 5 minutes. Strain liquid, pour over chokos until covered, cover loosely, cool then seal.
Makes approximately 1.5litres
Annnddddd I LOVE this recipe here: http://justlikemynanmade.blogspot.com.au/2012/05/zucchini-choko-slice.html
May 31, 2013 @ 15:23:14
Thank you for the spiced choko recipe Mrs Yub.
May 31, 2013 @ 15:28:25
Mrs Yub. I’ve checked out the zucchini and choko slice and it looks great. I already have a few sweet potato picked from the allotment (which is also in the recipe) so I have to try it. Yummy! (or as you so succinctly put it in a previous comment NUM NUM.
May 31, 2013 @ 23:19:30
You are so very sweet to mention my choko pickles in your blog. These pickles are the best pickles that I have ever eaten. My Grandmother is an old fashioned cook who has to have everything chopped up perfectly and equal pieces (I am not that fussy though !) She has used this recipe for as long as I can remember and is known far and wide for it. As soon as she has it simmering on the stove the neighbours all of a sudden pop over to say hello !
As for the pretty tops, it’s whats inside the jar that really counts. Have fun cooking
Jun 02, 2013 @ 06:46:06
Dear Melanie. Thank you for your comment. I agree that what’s inside the jar counts and I use my home grown produce where I can. However, we all feel better with a bit of beauty in our lives and reading your blog has inspired me to add the extra flourish to my preserves. I do a little crafting and take a lot of pleasure in making my own greeting cards for friends and family. I find it relaxing and can take an hour over one card until I’m satisfied. Looking forward to following your blog.
Jun 01, 2013 @ 05:14:17
Wow Jean! I just saved that choko recipe along with that recipe for Cherry Turbans. I just discovered that a “gill” is quarter of a pint and equal to 142ml so that’s my “learn something for today” for today and it is only 5.02am! I also loved that gorgeous site with the choko pickle recipe. You have been busy this week! The New Zealanders LOVE chokos, try these links…
http://www.lisaloveday.co.nz/index.phpoption=com_content&view=article&id=109&Itemid=508 for Lime and ginger choko jam and this HUGE selection of choko recipes…
http://scpa.org.au/24419.98.html
I am sure you can find something to do with the rest of your chokos 🙂 Have a great weekend and let us know what you do 🙂
Jun 02, 2013 @ 06:34:12
Hi Fran. Had a touch of insomnia so spent the time in the kitchen. Already this morning I’ve started Lisa Loveday’s Choko, Lime and ginger jam, now it has to rest with the light salting – and just taken Choko soup (friend Wendy’s recipe) off the stove. All chokos used up.
Jun 02, 2013 @ 09:57:23
I was drooling when I saw that jam, it looked magnificent and the choko’s would really carry the flavour well. Let me know how they turn out and we might see a post about Jeans homemade scones and jam 🙂
Jun 02, 2013 @ 10:12:20
No jam jars but I have a couple of pasta sauce bottles are quite pretty now a days.
Jun 02, 2013 @ 16:22:53
Ha ha Nigel. I’ll be glad of your pretty pasta sauce bottles when I see you next.