Tuesday, 24 October 2017
I seem to be in non-stop preserving mode at the moment. If there's a fruit or vegetable that can be stored by turning into jam, chutney, pickles or whatever, I'm doing it.
I've already pickled our home grown onions, turned cucumbers into bread and butter pickle, made chutney with pumpkins and jam with apples and blackberries.
This weekend I've turned my eye to the stock-pile of frozen tomatoes, and cleared some space in the freezer by making passata. Mine's a rather lazy version,with no sieving required! I pour boiling water over the still-frozen tomatoes so I can easily slip the skins off, then boil them for half an hour or so till the fruit 'collapses' - and that's basically it. Once the jars are sealed, I've found this to keep almost indefinitely, but over winter, I'll use it in soups, added to pasta sauces, or poured over enchilladas.
Next I decided to tackle the courgette glut that's filling my fridge vegetable compartment. It's possible to freeze them but they always seem so limp and damp afterwards, no matter how they're cooked, but a couple of years ago I tried using them instead of cucumber in bread and butter pickles, and the experiment paid off. I think they might actually keep longer, which is good as I already have two jars of cucumber pickle to eat!
So, an hour or so salting, some hot vinegar poured over, and that's another batch of preserving done ...
Wednesday, 11 October 2017
|'In progress' chutney|
Autumn's always the time of year for making chutneys and jams on a massive scale. Although sound pumpkins and apples keep easily enough, there are always damaged ones thatneed to be processed in some way, so ... out with the preserving pan - first to rescue a couple of butternut squash by making chutney, then to turn some damaged apples, with the help of blackberries from the freezer, into jam.
|The finished chutney|
Friday, 27 January 2017
We like haggis at our house, so, in preparation for Burns Night, I'd picked up my haggis from the supermarket, and was planning to make our normal haggis supper - haggis, chips and mushy peas - when my teen spotted someone on the web talking about haggis nachos.
Now, at first, that sounds like a rather weird culinary-fusion idea, but I thought a while and decided to try it.
There are a variety of versions on the web, and I remembered I'd seen one in Sue Lawrence's Eating In book, but basically, you cook the haggis (I did ours in the microwave) then break it up and layer the meat with nachos, cheese and jalapenos before popping in the oven to melt the cheese. You could always serve guacamole or salsa with it, but we didn't. We were a bit too enthusiastic with the jalapenos,especially as haggis is rather spicy itself, but apart from that we enjoyed it. Nest year though I think I'd like to find a way to make 'traditional' deep-fried haggis sausages ...
Thursday, 1 December 2016
It's an accepted thing that a touch of frost will turn anywhere into a winter wonderland.
Well, I wouldn't quite claim that for my garden this week, but the frost has certainly brought out the beauty in plants that would usually pass unnoticed.
Even this ordinary winter cabbage suddenly becomes 'art'.
Icy edging turns oregano into lace.
Is this a skeleton tree or a river system revealed on this foxglove leaf?
Tuesday, 22 November 2016
I've been busy recently up-cycling a couple of t-shirts. Both had 'problems' but I didn't want to throw either away.
The first had got snagged on something, and a small hole developed. Now, I'd hate to throw a perfectly good T away just for that, but I couldn't wear it outside the house in such a state - so a little applique was needed.
So some quick work with the iron, then a little machine sewing to make sure they stayed in place, and looked more 'flowery', and this favourite has a new lease of life.
The second project was different. I have several t-shirts exactly the same, bought because they were organic cotton, but over the years I'd decided the neck-line was too high for me. I tried experimenting with one - cutting the neck lower but then it gaped too wide and fell off my shoulders! So that didn't really work.
I realised though that I had another t-shirt which was definitely heading off for re-cycling; it had dropped completely out of shape, and just looked like a sack when worn. So with nothing to lose, I cut a strip from the bottom hem of this grey T and sewed it around the baggy neck of the purpley-blue one. It worked!
On a roll, I then decided to take another deeper strip of grey, fold it in half to give a finished hem, and sew it to the bottom. Personally I think it worked really well. It makes the contrasting neck trim look a deliberate design feature, and makes the shirt a little longer which is better with jeans.
In fact, I was so pleased with my efforts, I showed my teen.
"You know," she said, "I could have loaned you some cash to buy a new top."
Follow my blog with Bloglovin
Tuesday, 15 November 2016
Well, here's an embarrassment - a blog post written in October, but never posted! The jam's probably been eaten by now, and the tomatoes ripened before I made any chutney!
We've had a few days of clearing out things at the allotment - picking apples before they all fall, and collecting tomatoes before cold weather and/or blight takes the plants.
I intend making chutney with the tomatoes but started preserve-making with the apples as some were damaged by insects and birds.
Apples on their own don't make very appealing jam so I hunted out blackberries and raspberries from the freezer to add to them. I always have too many berries to use fresh and the leftovers can end up lost at the bottom of the freezer ... sometimes for years! I could, of course, make plain blackberry or raspberry jam but then I'd either have to put up with the masses of pips, or sieve the pulp.
Monday, 17 October 2016
After a dismal start to the day, with proper autumnal rain lashing at the windows,
the sun appeared during the afternoon giving me time to potter around in the garden
Leaves have started to turn and drift down from the trees
but for now
from Michaelmas daisies, through the leaves of blueberry shrubs and red salad-bowl lettuce,
kaffir lilies and fuchsias, to ripening apples
the predominant colour in the garden ranges through red to purple