Hester, if I can get him to give me the recipe then I will, but he just chucks it all in a pan and hey presto!!! Nothing like me cooking at all I'll see if I can use my powers of persuasion, but don't expect exact lbs/oz lol!!
Dyers end, I wondered that too and in the end decided to skin them. I didn't however peel the courgette, did you? I hope it's ok because it's a lovely colour, fingers crossed it tastes as good.
I know, it's lovely isn't it? Even OH said it smelled good this time, last time I made chutney he just moaned about the vinegar smell!! It makes loads doesn't it Did yiu use apple or cider vinegar?
Cider and I didn't have a cinnamon stick so used some ground cinnamon instead. Other than that, I followed the recipe more or less exactly. Courgettes and tomatoes were both a bit over what the recipe said but I decided it wouldn't matter and it doesn't seem to have.
I've got a glut of Fennel and Pears at the moment. I looked online and found several pear and fennel soup recipes, this is my adaptation:
1 large-ish onion, chopped and put in a heavy based pan with some butter/oil
I use my wonderful 40 year-old Duromatic Pressure cooker as it has a heavy base and a close fitting lid with a hole for the pressure mechanism. (which I am NOT using for this recipe)
Roughly chop 1 or 2 garlic cloves and add these
wash/trim/chop 1 or 2 fennels, also using a little of the fronds
3 or 4 pears, I peel mine as am using wind falls, core and chop
Add all of this to the pan, low heat, stir/shake pan regularly for about 25/30 mins
Make about 500 ml of stock (I use Marigold Bouillon powder, I find veg stock cubes rather redolent of school dinners circa 1956) Add teaspoon of slightly crushed (in pestle and mortar) fennel seeds to stock
Add stock, add water as necessary to about 1 cm above veg, simmer gently for 20/30 mins until fennel is really tender.
Whizz up in blender, then pass through moulin legume (vegetable mill - about £12 in a cookery shop). This is mine;
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I really really need a trug
Looks lovely LP.
Hester, if I can get him to give me the recipe then I will, but he just chucks it all in a pan and hey presto!!! Nothing like me cooking at all
I'll see if I can use my powers of persuasion, but don't expect exact lbs/oz lol!!
Dyers end, I wondered that too and in the end decided to skin them. I didn't however peel the courgette, did you? I hope it's ok because it's a lovely colour, fingers crossed it tastes as good.
No, left the courgettes 'au naturel'. I went out earlier and when I came back the kitchen smelled delish
I know, it's lovely isn't it? Even OH said it smelled good this time, last time I made chutney he just moaned about the vinegar smell!! It makes loads doesn't it
Did yiu use apple or cider vinegar?
Cider and I didn't have a cinnamon stick so used some ground cinnamon instead. Other than that, I followed the recipe more or less exactly. Courgettes and tomatoes were both a bit over what the recipe said but I decided it wouldn't matter and it doesn't seem to have.
I've got a glut of Fennel and Pears at the moment.
I looked online and found several pear and fennel soup recipes, this is my adaptation:
1 large-ish onion, chopped and put in a heavy based pan with some butter/oil
I use my wonderful 40 year-old Duromatic Pressure cooker as it has a heavy base and a close fitting lid with a hole for the pressure mechanism. (which I am NOT using for this recipe)
Roughly chop 1 or 2 garlic cloves and add these
wash/trim/chop 1 or 2 fennels, also using a little of the fronds
3 or 4 pears, I peel mine as am using wind falls, core and chop
Add all of this to the pan, low heat, stir/shake pan regularly for about 25/30 mins
Make about 500 ml of stock (I use Marigold Bouillon powder, I find veg stock cubes rather redolent of school dinners circa 1956) Add teaspoon of slightly crushed (in pestle and mortar) fennel seeds to stock
Add stock, add water as necessary to about 1 cm above veg, simmer gently for 20/30 mins until fennel is really tender.
Whizz up in blender, then pass through moulin legume (vegetable mill - about £12 in a cookery shop). This is mine;
I find this so useful for making soups.
Check the seasoning and bon apetit
Aw RB it's all gone! Sorry". Too wet to go out and harvest today but will ket you know when next trug full
A A Milne
My fennel always bolts, don't think I'll bother again.
B-L, even when it has bolted a bit you can still use it for soup and get that wonderful flavour
Thank you Artjak, I'll give it a go.