Good stuff @*Astrantia* - I hope you get some fruits. Mine are just a bog standard type I picked up in the s'market. Seed took quite well - can't remember when I sowed them but I wrote it down in the notebook, and they've been very easy. You might need to feed yours more if they've not got a lot of soil there. I went out and took a pic of one lot just now - you can get the idea of the container size etc. I have a pic from 9th June, which I think may have been the first flower - and I've been picking them for a good four or five weeks, so they can't have taken long to fruit. Fingers crossed you get some fruits soon.
It's a place where beautiful isn't enough of a word....
I live in west central Scotland - not where that photo is...
They also make a decent Quiche - your usual pastry - finely chopped bacon and onion gently fried for the base - a layer of sliced courgette seasoned with salt and pepper - a layer of grated cheese - a layer of sliced tomato - more grated cheese to top off and 4 beaten eggs poured over. Either hot with a tom sauce made with green beans and green peppers or cold with a mixed spicy leaf salad.
That sounds really nice @philippasmith2. I'd be the only person in this house who would eat it though, so possibly wouldn't go to the bother! I've just done some apple and courgette muffins - in place of bananas. They have some oats, coconut and cranberries in them too. I'll let you know if they're any good....
It's a place where beautiful isn't enough of a word....
I live in west central Scotland - not where that photo is...
That can be a bit of a problem @Fairygirl Our tart tin is only 1" deep and 6" diameter but even then, the quiche does at least 2 days meals for the both of us. I find that a bit of a problem with a lot of stuff - if you want to include all the ingredients, it's practically impossible to make just 1 meal for 2 people. Halving and quartering the ingredients doesn't always work - and it drives me mad as well half the time Those Muffins sound good tho. I've never made muffins so it will be a test of my (non) baking skills. E makes all our bread and scones too sometimes so I may just casually mention your Muffins in passing When we were at @Lyn's , she made scrumptious Crumpets - I keep meaning to do some myself but 4 years on.........zero !!
I couldn't resist @philippasmith2 - tried one while still warm, and they were very tasty, even if I say so myself. I can send you the recipe if you want - or stick it on this thread.
It's a place where beautiful isn't enough of a word....
I live in west central Scotland - not where that photo is...
These muffins are good but you can substitute crumbled goat's cheese for the Gruyère if preferred:-
·
225g/8oz self-raising flour ·
1 tsp baking powder ·
100g/3½oz courgette, grated ·
salt and freshly ground black pepper ·
75g/2¾oz Gruyère, grated ·
175ml/6fl oz full fat milk ·
1 free-range egg, beaten ·
75ml/2¾fl oz olive oil, plus extra for greasing ·
1 tbsp chopped fresh rosemary ·
butter, to serve
Preheat the oven to 180C/350F/Gas 4. Grease 5 of the holes in a
12-hole muffin tray with olive oil.
Mix the flour, baking powder, courgette, seasoning and 50g/1¾oz
of the cheese together in a bowl.
In a separate bowl, whisk the milk, egg and olive oil together
until well combined. Add the liquid mixture and rosemary to the dry ingredients
and mix until well combined.
Divide the mixture among the muffin holes and bake for 10
minutes in the oven, then sprinkle over the remaining cheese. Bake for a
further 10-15, or until risen and golden-brown.
Serve the muffins warm, with butter if liked.
NB The secret to light fluffy luffins is not to overwork the dyr ingredients when you add them to the liquid mix.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
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I went out and took a pic of one lot just now - you can get the idea of the container size etc.
I have a pic from 9th June, which I think may have been the first flower - and I've been picking them for a good four or five weeks, so they can't have taken long to fruit. Fingers crossed you get some fruits soon.
I live in west central Scotland - not where that photo is...
I’ll have to make more chutney …
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Either hot with a tom sauce made with green beans and green peppers or cold with a mixed spicy leaf salad.
I've just done some apple and courgette muffins - in place of bananas. They have some oats, coconut and cranberries in them too. I'll let you know if they're any good....
I live in west central Scotland - not where that photo is...
Those Muffins sound good tho. I've never made muffins so it will be a test of my (non) baking skills. E makes all our bread and scones too sometimes so I may just casually mention your Muffins in passing
When we were at @Lyn's , she made scrumptious Crumpets - I keep meaning to do some myself but 4 years on.........zero !!
I can send you the recipe if you want - or stick it on this thread.
I live in west central Scotland - not where that photo is...
These muffins are good but you can substitute crumbled goat's cheese for the Gruyère if preferred:-
· 225g/8oz self-raising flour
· 1 tsp baking powder
· 100g/3½oz courgette, grated
· salt and freshly ground black pepper
· 75g/2¾oz Gruyère, grated
· 175ml/6fl oz full fat milk
· 1 free-range egg, beaten
· 75ml/2¾fl oz olive oil, plus extra for greasing
· 1 tbsp chopped fresh rosemary
· butter, to serve
Preheat the oven to 180C/350F/Gas 4. Grease 5 of the holes in a 12-hole muffin tray with olive oil.
Mix the flour, baking powder, courgette, seasoning and 50g/1¾oz of the cheese together in a bowl.
In a separate bowl, whisk the milk, egg and olive oil together until well combined. Add the liquid mixture and rosemary to the dry ingredients and mix until well combined.
Divide the mixture among the muffin holes and bake for 10 minutes in the oven, then sprinkle over the remaining cheese. Bake for a further 10-15, or until risen and golden-brown.
Serve the muffins warm, with butter if liked.
NB The secret to light fluffy luffins is not to overwork the dyr ingredients when you add them to the liquid mix.