Red Tomato Chutney

My neighbour has grown huge amounts of the best tasting tomatoes this summer and I have been fortunate to be a recipient.

I made jars of chutney and passata (recipe following)

The chutney recipe is from my book "The Art of Preserving" and it is tried and true. Most chutney recipes are very forgiving so I suggest you add whatever seasonings you prefer i.e. ginger, coriander or chilli.

In this recipe I used a variety of fruits, mainly because they were on my trees!

1 cup white wine vinegar

2 cups brown sugar

2 cloves garlic, chopped

Small knob fresh ginger, peeled and chopped

2 teaspoons curry powder

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1 teaspoon freshly ground black pepper

1 teaspoon mustard seeds

1 teaspoon celery seeds

2 teaspoons salt

2 kg ripe tomatoes, chopped

(You can blanch and peel if you don't like a bit of skin but it tends to get lost in the other ingredients)

500g cooking apples,peeled, cored and chopped

250g dried figs, ( fresh if you have them) chopped

250g pears, peeled and chopped ( can use dried)

3/4 cup sultanas

3/4 cup raisins

Juice and zest of 1 lemon

Place the vinegar and sugar in a large nonreactive pan over medium heat and stir until the sugar has dissolved. Add the remaining ingredients, bring to the boil for 1 minute, reduce the heat and simmer, stirring occasionally, for 2 hours or until thick. Ladle into warmed, sterilised jars, leave to cool then seal. The chutney has more flavour after storing for a month.

Makes about 8 cups.

Roasted Tomato Passata.

You probably all know how to make this but sometimes seeing it prompts one into action!! Some happily cook up the tomatoes, onions, garlic, herbs and seasonings and the whizz it up and freeze. My method takes a little longer but is not arduous. I roughly chop the tomatoes, red onion, garlic cloves and place in a roasting pan with a handful of fresh oregano and rosemary and sprinkle over salt flakes and freshly ground pepper and a teaspoon of sugar. I drizzle over a little thyme oil and mix together. Slow roast at 120deg for 2 hours, giving it a stir occasionally. In the meantime, put the jars through a hot wash in the dishwasher then stand on a teatowel. When the tomatoes are very soft (and smell delicious) either put into a bowl and purée with a bamix or pour into a whizz and blend. Carefully ladle into clean jars, screw lid on tightly and autoclave. If you have a special outfit to do this, as I have, then that is great. If not, use a large pan, place a folded teatowel on the bottom and place your jars on top. Fill with water to the neck of the jars and bring to the boil and "cook" for 20 minutes. Turn off and allow to cool in the water. Lift out, dry, label and store in a cool, dry, dark place. Tomatoes have a very low shelf life unless treated this way or frozen. I buy lovely jars from our local Reject Shop and they have an excellent seal which is vital.

It is nice to have jars on hand to give to a friend who is not feeling great but still has a family to look after. Tie up with a bag of lovely pasta.

Quince Paste.

Quinces are quite exquisite fruit used for making jelly, jam, chutney and are delicious slow roasted or stewed.

They are high in pectin so have a good setting point and they are ripe when yellow and the furry blush has mostly disappeared. However, they can be made into preserves before quite ripe.

Quince paste is the perfect accompaniment to cheese on a mixed platter.

1.5 kg quinces, washed, peeled, cored and finely chopped

1/2 cup water

750grams white granulated sugar

Place the prepared quinces and water in a large saucepan over high heat and bring to the boil. Once boiling reduce the heat to simmer, cover and stir occasionally over 30 minutes or until soft.

Place the quince mixture into the bowl of a food processor and blitz until smooth.

Place quince pulp and sugar in a large heavy based saucepan over very low heat and cook stirring to dissolve the sugar for 10 minutes. You may need a simmer mat to keep the heat low. Cook this mixture as low as is possible for 3 1/2 hours, stirring occasionally. The mixture will become red and thick and leave the sides of the pan. Be very careful as the mixture can spit. Wear a glove to stir. Set aside for 15 minutes to cool.

Line six 1/2 cup ramekins or moulds with cling film. Pour the mixture evenly among ramekins and smooth the top. Cover and  set aside for 6 hours to set.

Store in the fridge.

Herb Scones

1 egg, beaten

1 tablespoon butter, melted

1 cup milk

2 cups sifted self raising flour

1/2 teaspoon salt

1/4 cup chopped mixed herbs of choice

Mix egg, butter and milk in a small bowl. Place flour, salt and herbs in a larger bowl. Mix liquid into dry ingredients and mix to a dough with a knife.

Spoon into well greased muffin tins, top with seeds of choice or Parmesan cheese. Bake in preheated oven for 10-12 minutes. Cool in tin for 5 minutes.

Great served with soup or a plough mans lunch.

Makes about 8.

Courtyard Faffing!

Beautiful spring weather is indusive to cleaning and reorganising. I decided to do just that in the courtyard. It may not stay this way due to my love of titivating!!

Clematis season

Auricular Magic

I have recently taken up growing the beautiful Auricular plant. There are dozens of varieties in many colours and tones. I am fascinated with them and spend a lot of time tending to their needs. I seek out new varieties mostly on line.

Day old goslings

Gem Scones.

These little "gems" are delicious as a sweet  treat for afternoon tea served with a cup of beautiful tea.

60g sift butter

1/4 cup caster sugar

I egg

1/2 teaspoon vanilla essence

2 cups self raising flour

1 cup milk

Extra butter for greasing gem scone irons.

Pre heat oven to 200degC. Place the gem irons in to heat while preparing the batter. Cream the butter and sugar then add the egg and vanilla essence. Sift the flour and add three tablespoons at a time

alternatively with the milk into the creamed mixture. Remove gem irons and place a small dob of butter in each mould then two thirds fill with batter and bake in the oven for about 10minutes. Either serve hot with butter or cool a little and fill with jam and clotted cream. Makes 12.

Beer Bread.

This bread is so easy and quick, which makes it perfect to whip up to accompany hot soup on a winter's day. You can double the recipe for a bigger loaf.

2 cups self raising flour

Good pinch salt

I can beer

150grams melted butter

Seeds for topping (optional)...sesame, poppyseeds, sunflower seeds

Preheat oven to 190degC. Grease a loaf tin ( approx.18x8cm base).

Place flour and salt in a bowl and mix in the beer to make a sticky dough. Add half the melted butter and mix well. Place into prepared tin , sprinkle with any seeds if you wish and cook in the oven for 30 minutes. Remove from oven and pour over remaining melted butter. Place back in the oven and cook for a further 30 minutes or until cooked. Test with a skewer. Cool a little before slicing.

One Bowl Banana Cake

This is the easiest cake to make and the result is very popular!

1 cup self raising flour

3/4 cup caster sugar

50g melted butter

1 beaten egg

1 teaspoon vanilla extract

1/4 cup milk

2 mashed bananas

1/4 cup chopped walnuts or pecans

Preheat oven to 180deg C. Grease and line a 10x20cm loaf tin.

Place all ingredients in the bowl of a food processor and blitz till well combined. Pour or spoon the mixture into the prepared tin and cook for 30-40 minutes. Test with a skewer. Cool in the tin for 10 minutes before removing. Delicious served warm with a spoonful of yogurt.

Afternoon tea cake for a new friend to the district. Whole Orange Cake.

This cake is quick and easy and in this recipe the orange is not boiled.

I was given this recipe by a CWA friend and have used it for years. 

It is fun to make it it fancy tins or a ring tin and then fill the centre with

fruit.

I whole orange, cut into quarters and remove any pips or thick pith

180g melted butter

3 eggs

1 cup castor sugar

1 1/2 cups self raising flour

Icing sugar to dust

Preheat oven to 180 degC. Grease and flour selected tin.

Blitz the orange until well puréed and quite smooth.

Add all the other ingredients and process until well combined.

Spoon into prepared tin and bake middle shelf for 40-45 minutes.

Cool on a rack. Serve dusted with icing sugar and fresh berries.

A week in New Zealand in May.

What a lovely place to visit and to have a dump of snow made it even prettier. I will visit again and explore more of the south island maybe in spring.

 

 

Pumpkin, Apricot and Ginger Chutney.

This spicy chutney is a little unusual but I enjoy it with a soft cheese and it also goes well with cold white meat.

750g peeled, deseeded and diced pumpkin. A softer pumpkin is better such as Jap but the harder Queensland Blues (as pic) can be blitzed to make smaller pieces and therefore cook better.
500g peeled, cored and diced cooking apples
2 tablespoon grated fresh root ginger
2 red onions, finely chopped
250g soft dried apricots, chopped (I use scissors)
1 tablespoon salt
750ml white wine vinegar
10 whole cloves
1 cinnamon quill
1 teaspoon peppercorns
2 teaspoons grainy mustard
500g white granulated sugar

Place all the ingredients other than the sugar in a preserving pan (not copper, copper is for jam only).Mix well while bringing to the boil. Reduce the heat and simmer for 45 minutes until soft, stirring occasionally to avoid sticking. Add the sugar and stir until dissolved. Simmer on a low heat, uncovered for 1 to 1 1/2 hours, stirring at regular intervals. The chutney needs to be thick and free of liquid. Ladle into sterilised jars and seal with plastic or vinegar proof lids. Best left to mature for a month in a cool, dark place. Makes about 4-5 cups.

Zucchini, Pea and Mint Soup.

This a is very quick andtasty soup for a winter lunch.
Serve with warmed pretzels.

1 teaspoon butter
1 white onion, diced
500g zucchini, grated
300g frozen minted peas, thawed
1 3/4 litres vegetable stock
Bunch of mint
Finely grated zest 1 lemon
Salt and freshly ground black pepper

Heat butter in a large pan, add the onion and cook gently for 5 minutes but do not brown.Add the zucchini, keeping aside 1/2 cup. Add the minted peas and also reserve 1/2 cup. Stir to combine with the butter/onion mixture. Add the stock and increase the heat, bringing to the boil and allow to cook for 5 minutes or until the peas are tender. Remove from the heat. Add two teaspoons of shredded mint to the reserved zucchini and peas and add the rest to the soup.
Blitz the soup until compelely smooth. Season to taste. Return to the heat, add the reserved zucchini and peas and cook until the soup returns to serving temperature.
Ladle into warmed bowls, sprinkle with lemon zest and garnish with mint sprigs. Serves 4.

Christmas heart in my daughter's English kitchen.

Mayor of Casterbridge rose.....an old rose, difficult to find these days.

Beautiful red rose with lovely perfume grown by my Neighbour and friend, Kelsey......"Camp David".

Beautiful Henri Matisse Rose

I love sprouting wheat in all sorts of containers. Very cheap idea!