I make up meals for lunch to take to work, with vegs which are in a bundance at the weekend so had a run on saag curry and spinach quiche for awhile. I'm now on salad, both leaf and pasta one's. I'll make up a sauce for the pasta with roasted veggies and eat cold.
Roasted tomato onion and garlic sauce. Great on home made pasta or pizza, or added to bolognese. Freezes very well.
Pies, crumbles for freezer.
Mixed fruit ice cream sauce. Great on a pancake with ice cream.
Fruit purees and sorbets.
Ice lollies for the kids.
jams, jellies pickles and chutneys.
Going to try wines this yr.
Most veg chopped and frozen to grab a few for quick soups and stews.
Winter is sooo quiet and boring after all of this harvesting work, especially as little prep of any veg to be done for meals! Then it's just work and catch-up in the house time. (all of that housework that got neglected in favour of garden! )
Would be good on pizzas in your oven, Diddy! And sooo easy to make.
Roast any toms you have with onions and garlic (maybe a bit of balsamic vigginar or worcester sauce), oregano or herbs of choice until all sticky and a wee bit dark round the edges. Then put all in a jug, deglaze the container for all that sticky flavour, put in a pan and reduce till thickish, then whizz it with any kind of liquidizer and use or freeze. The roasted toms and onions are also lovely to eat with fish or a steak, without whizzing them.
Posted on morning forkers By me but then found this thread.... perfect recipe for plums and apples
plum russet mincemeat
It's a pam Corbin recipe) grrrrr to those using their own plums )
Recipe makes 4x 450g jars
1kg plums
grated zest of 2-3 oranges and 200ml juice
500g of russet apples, peeled cores and cut into 1cm cubes
200g raisins & 200g currants& 200g sultanas
100g orange marmalade
250g Demerara sugar
1.5 tsp ground cloves
2 tsp ground ginger
1/2 a nutmeg grated
50ml of ginger wine or cordial
100g chopped walnuts ( I use cobnuts or hazelnuts)
50ml brandy or sloe gin
wash the plums half stone and place in sauce pan with orange juice. Cook till tender (15 mins) blend to a purée (or sieve) you should have
about 700ml of plum purée. Put the purée and all other ingredients except alcohol and leave for at least 12 hours ...
Pre heat the oven to 130• ( gas mark 0.5) place the mix in a large baking dish and bake uncovered for 2-2.5 hours. Stir in the brandy or gin then spoon into the jars .... Keeps for 12 months add a little more booze if you like it
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You " shure can " learn a lot on hear dove.lol
No i'm not dislexic,and do realy know how to lleps!!!!!!!!!!!.
I make up meals for lunch to take to work, with vegs which are in a bundance at the weekend so had a run on saag curry and spinach quiche for awhile. I'm now on salad, both leaf and pasta one's. I'll make up a sauce for the pasta with roasted veggies and eat cold.
Roasted tomato onion and garlic sauce. Great on home made pasta or pizza, or added to bolognese. Freezes very well.
Pies, crumbles for freezer.
Mixed fruit ice cream sauce. Great on a pancake with ice cream.
Fruit purees and sorbets.
Ice lollies for the kids.
jams, jellies pickles and chutneys.
Going to try wines this yr.
Most veg chopped and frozen to grab a few for quick soups and stews.
Winter is sooo quiet and boring after all of this harvesting work, especially as little prep of any veg to be done for meals! Then it's just work and catch-up in the house time. (all of that housework that got neglected in favour of garden!
)
Good luck with the wine Jeannie,
not too many samples though..............
Gilly. Why ever not?
Care to join me to sample? Fancy a go at sparkling redcurrant wine and raspberry cider.
that sounds good to me GJ.And like the sound of the roast toms and onion with garlic sauce.yummy.
Would be good on pizzas in your oven, Diddy! And sooo easy to make.
Roast any toms you have with onions and garlic (maybe a bit of balsamic vigginar or worcester sauce), oregano or herbs of choice until all sticky and a wee bit dark round the edges. Then put all in a jug, deglaze the container for all that sticky flavour, put in a pan and reduce till thickish, then whizz it with any kind of liquidizer and use or freeze. The roasted toms and onions are also lovely to eat with fish or a steak, without whizzing them.
Mmmmmmmmm! i'm coming round your's for tea hun.
Posted on morning forkers By me but then found this thread.... perfect recipe for plums and apples
plum russet mincemeat
It's a pam Corbin recipe) grrrrr to those using their own plums
)
Recipe makes 4x 450g jars
1kg plums
grated zest of 2-3 oranges and 200ml juice
500g of russet apples, peeled cores and cut into 1cm cubes
200g raisins & 200g currants& 200g sultanas
100g orange marmalade
250g Demerara sugar
1.5 tsp ground cloves
2 tsp ground ginger
1/2 a nutmeg grated
50ml of ginger wine or cordial
100g chopped walnuts ( I use cobnuts or hazelnuts)
50ml brandy or sloe gin
wash the plums half stone and place in sauce pan with orange juice. Cook till tender (15 mins) blend to a purée (or sieve) you should have
about 700ml of plum purée. Put the purée and all other ingredients except alcohol and leave for at least 12 hours ...
Pre heat the oven to 130• ( gas mark 0.5) place the mix in a large baking dish and bake uncovered for 2-2.5 hours. Stir in the brandy or gin then spoon into the jars .... Keeps for 12 months add a little more booze if you like it
enjoy ........