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.