We have lots of gooseberries this year. Google tells me that you need to pick half of the berries early for pies & jams and then leave the remainder to fatten up and ripen fully. So we picked half of the crop and made mini gooseberry crumbles.
Freshly baked scones for a summer cream tea!
I followed Delias recipe and added a few sultanas 🙂
We were given some Pears last weekend, so we decided to try out this recipe:
Its very addictive and makes enough for 10-12 people, so maybe make it to share:)
We kind of went a little overboard with our tomatoes this year. We grew several hanging baskets, several grow bags and several tubs. Far too many for us to eat all in one go. Below is a recipe for making a tomato pasta sauce. We used all cherry tomatoes, both red and yellow so our sauce turned out a little orange rather than red. Its tasty all the same though.
As many tomatoes as you can fit in a tin. Chopped up into halves or quarters
A large onion, chopped
3 Cloves of garlic
Basil and Oregano
Place all the ingredients in a roasting tin with a little olive oil and cook in the oven for about 30-40mins until soft.
Strain off any excess liquid and then blast them in a food processor.
Season if needed.
A quick vegetable curry to use up some of the veggies from the garden.
We were given lots of plums by a friend. Below is some pics of one of the many recipes we followed in order to use them all up.
My best friend has just given birth to a little baby boy, so I decided to have a go at making some iced cookies to give her as a gift.
I followed this recipe: http://www.bbc.co.uk/food/recipes/scary_halloween_cookies_86970
We decided to try our hand at pickling a few different types of onions. Like our garlic they looked like a few of them were starting to get a little mouldy so we pulled them up early to save what we could and binned the rest.
Here are the results
My favourite is definitely the balsamic onions. The others are ok but maybe a little acidic. Next time I think we will add a little sugar 🙂
A quick snack to use up some of our broccoli…
Recipe for Tempura Batter : http://www.bbcgoodfood.com/recipes/451626/tempura-batter
At the weekend I got busy baking a loaf of courgette and mushroom bread. It was very tasty! I recommend it to anyone with a glut of courgettes. I only needed to add half of the amount of recommended water and needed quite a bit more flour whilst kneading. So you might wish to bear that in mind.
Recipe can be found here:
I adapted the this recipe because I didn’t have most of the ingredients but it turned out really well all the same.
I swapped out the flat breads for mini naans, the mozzarella for Philadelphia and the mint leaves were replaced by mint sauce.
I followed this recipe minus the broccoli to use up some of my recently picked courgettes, potatoes and beans.
There are plenty of broad beans to pick at the moment, so this time we tried a new recipe. Broad beans and mushrooms on toast.
Using only the freshest picked ingredients of course, I put together a small salad using seasonal produce.
I made a couple of quiches this bank holiday. They turned out pretty well I think…
Left: Brocolli, Mushroom & Cheese Right: Tomato, Asparagus & Cheese.
I followed this recipe but modified the fillings 🙂
Courtesy of my colleague David for the recipe and my neighbour for the rhubarb, I tried out a new recipe this weekend. Its very easy to make and super tasty too.
100g of butter
100g of caster sugar
4 egg yolks
250g of plain flour
1tsp of baking powder
1. Cream the butter and sugar together.
2. Add one egg yolk at a time until its all mixed in together
3. Add the flour a litte at a time until its all mixed together and a smooth pastry is formed.
4. Roll out the pastry and place in a greased muffin tin. (Makes approx 18-20 small pies)
600g of uncooked rhubarb cut into small pieces
60g of corn flour
4 egg whites
200g caster sugar
1. Mix the chopped rhubarb with the cornflour.
2. Whisk the egg whites together until you can form soft peaks.
3. Gradually add the sugar into the egg whites.
4. Fold the rhubarb into the egg whites and sugar mix.
Place the meringue mixture into the pastry cases. Cook for 20mins at 170