Ooh, some seriously yummy sounding things on here! Last sat we pickled (just vinegar, water and sugar) 5 large jars of beetroot out the allotment. Was our first time but the better half and I had a good time, despite it looking like we'd killed something in the kitchen...
Another idea for runner beans - my mum used to make them with soy sauce when I was a kid - just fry onion, then stir in boiled, cooked runner beans and some soy sauce - as much or as little as you prefer. You can add bacon too. They are very yummy and the only way my partner doesn't mind eating them when they glut of runners arrives!
pansyf, yes 'Frog in the Hole' would be a good name for it. I haven't tried it, but am just about to do the rissotto. Do you want the Clafoutis recipe? It is from a brilliant book called Gorgeous Greens by Annie Bell.
Hello Star Gaze, I really liked Bressingham and it was just so lovely to see everyone.
blighty mam, you mentioned that your kitchen looked a bit bloody after pickling beetroot...my little Jack Russel appeared to have a bloody behind - I was worried, but on closer inspection she had sat on a black current
My pleasure Lily. The redcurrant marmalade has turned out well too. Very tasty.
1 kg redcurrants, 2 large sweet untreated oranges, 240g seedless raisins, 1 kg sugar
Wash the currants, thinly slice and chop the oranges and then put all the fruit into a large pan or preserving pan. Warm gently and, when it starts to simmer, add the sugar and stir till dissolved. Turn up the heat and boil for 20 minutes. Test for setting then pot and seal.
Taken from Home-Made Preserves by Jill Nice.
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)."
Artjak, would love your courgette recipes (risotto & Clafoutis) as have a wealth of them at present. I have bought a spiralizer and am making loads of courgette spaghetti and using it instead of spaghetti - absolutely delicious. Find it best if I fry some bacon and then just throw in the 'spaghetti' in the juices and turn a couple of times before serving.
Made squash and lemon/orange jam last year from my Crown Prince and have just used the last - that was absolutely delicious and although didn't grow any Crown Prince this year will try and buy one from somewhere so I can make another batch of jam/marmalade.
Courgette and herb rissotto by Sophie Grigson, just google that
Courgette Clafoutis; from Annie Bell's book; Gorgeous Greens;
BATTER:
110 plain flour,sifted. 1/2 tsp sea salt
2 med eggs. 150ml milk. 150 ml water
2 tsp Dijon mustard. 2 tsp wholegrain mustard.
FILLING:
3 courgettes ends trimmed, sliced lengthways
virgin olive oil, sea salt, black pepper
200g rindless smokey bacon diced OR medium mature goat's cheese.
1 tblsp finely chopped fresh rosemary
METHOD:
Whizz all batter ingredients in a blender till smooth, rest for 30 mins
heat a ridged griddle pan over medium heat. Brush both sides of sliced courgettes with olive oil, season and cook on ridged pan for 3 mins, flip over then 2 mins. They need to colour without being too dark. Cook them in batches. In another pan cookthe bacon on medium heat 7-8 mins, stir sometimes.
Halfway through resting batter, preheat oven; 200 (fan), 220 or gas mark 7
Take a 30cm oval gratin dish or similar, add 2 tblsp oil and put in oven for 10 mins.
Pour chilled batter into bowl, plus rosemary and half the bacon; stir.
Pour this into the hot dish then scatter over the courgette slices, pushing down so about half of them are submerged. Scatter over remaining bacon and bake for 30 mins until batter is risen and golden. Serve straight away.
I regularly make risotto with whatever veg is available from the beds. Tonight it will feature courgettes, peas, the last of the mange tout, couple of baby carrots and a load of parsley.
I find that the grated zest & most of the juice of about half a lemon really lifts a vegetable risotto.
Favourite 'courgette glut' recipe is courgette fritters. Use an authentic onion bhaji recipe (featuring chick pea flour and spices rather than SR flour and curry powder!) and substitute grated courgette for the onions. Lightly salt the courgette & allow to stand for abt an hour to get rid of excess moisture.
Shallow fry and either eat immediately or (better still) open freeze and reheat from frozen for about 10 mins in a hottish oven. Will keep in the freezer for a year and makes a really quick starter / side dish for an indian meal or as a snack.
Heaven is ... sitting in the garden with a G&T and a cat while watching the sun go down
I totally agree about lemon zest and juice, any soup or risotto that is a bit 'blah' can be lifted tastewise far more healthily with lemon rather than beastly salt.
Posts
Ooh, some seriously yummy sounding things on here!
Last sat we pickled (just vinegar, water and sugar) 5 large jars of beetroot out the allotment. Was our first time but the better half and I had a good time, despite it looking like we'd killed something in the kitchen...
Another idea for runner beans - my mum used to make them with soy sauce when I was a kid - just fry onion, then stir in boiled, cooked runner beans and some soy sauce - as much or as little as you prefer. You can add bacon too. They are very yummy and the only way my partner doesn't mind eating them when they glut of runners arrives!
pansyf, yes 'Frog in the Hole' would be a good name for it. I haven't tried it, but am just about to do the rissotto. Do you want the Clafoutis recipe? It is from a brilliant book called Gorgeous Greens by Annie Bell.
Hello Star Gaze, I really liked Bressingham and it was just so lovely to see everyone.
blighty mam, you mentioned that your kitchen looked a bit bloody after pickling beetroot...my little Jack Russel appeared to have a bloody behind - I was worried, but on closer inspection she had sat on a black current
Artjak, aww, bless her!
Bet you sighed with relief too, no vets bills either!!
Our very blonde retriever can't hide when she has been at the raspberries, red from ear to ear!
oblexx thanks for your spicy blackcurrant jam, yummy
artjak lovely soup
pat e. Still to make the cordial but fully intend to!
A A Milne
My pleasure Lily. The redcurrant marmalade has turned out well too. Very tasty.
1 kg redcurrants, 2 large sweet untreated oranges, 240g seedless raisins, 1 kg sugar
Wash the currants, thinly slice and chop the oranges and then put all the fruit into a large pan or preserving pan. Warm gently and, when it starts to simmer, add the sugar and stir till dissolved. Turn up the heat and boil for 20 minutes. Test for setting then pot and seal.
Taken from Home-Made Preserves by Jill Nice.
Artjak, would love your courgette recipes (risotto & Clafoutis) as have a wealth of them at present. I have bought a spiralizer and am making loads of courgette spaghetti and using it instead of spaghetti - absolutely delicious. Find it best if I fry some bacon and then just throw in the 'spaghetti' in the juices and turn a couple of times before serving.
Made squash and lemon/orange jam last year from my Crown Prince and have just used the last - that was absolutely delicious and although didn't grow any Crown Prince this year will try and buy one from somewhere so I can make another batch of jam/marmalade.
Courgette and herb rissotto by Sophie Grigson, just google that
Courgette Clafoutis; from Annie Bell's book; Gorgeous Greens;
BATTER:
110 plain flour,sifted. 1/2 tsp sea salt
2 med eggs. 150ml milk. 150 ml water
2 tsp Dijon mustard. 2 tsp wholegrain mustard.
FILLING:
3 courgettes ends trimmed, sliced lengthways
virgin olive oil, sea salt, black pepper
200g rindless smokey bacon diced OR medium mature goat's cheese.
1 tblsp finely chopped fresh rosemary
METHOD:
Whizz all batter ingredients in a blender till smooth, rest for 30 mins
heat a ridged griddle pan over medium heat. Brush both sides of sliced courgettes with olive oil, season and cook on ridged pan for 3 mins, flip over then 2 mins. They need to colour without being too dark. Cook them in batches. In another pan cookthe bacon on medium heat 7-8 mins, stir sometimes.
Halfway through resting batter, preheat oven; 200 (fan), 220 or gas mark 7
Take a 30cm oval gratin dish or similar, add 2 tblsp oil and put in oven for 10 mins.
Pour chilled batter into bowl, plus rosemary and half the bacon; stir.
Pour this into the hot dish then scatter over the courgette slices, pushing down so about half of them are submerged. Scatter over remaining bacon and bake for 30 mins until batter is risen and golden. Serve straight away.
Bon appetit
Hello Artjak
- lovely to hear from you again.
I regularly make risotto with whatever veg is available from the beds. Tonight it will feature courgettes, peas, the last of the mange tout, couple of baby carrots and a load of parsley.
I find that the grated zest & most of the juice of about half a lemon really lifts a vegetable risotto.
Favourite 'courgette glut' recipe is courgette fritters. Use an authentic onion bhaji recipe (featuring chick pea flour and spices rather than SR flour and curry powder!) and substitute grated courgette for the onions. Lightly salt the courgette & allow to stand for abt an hour to get rid of excess moisture.
Shallow fry and either eat immediately or (better still) open freeze and reheat from frozen for about 10 mins in a hottish oven. Will keep in the freezer for a year and makes a really quick starter / side dish for an indian meal or as a snack.
Hello Topbird, hope you are well
I totally agree about lemon zest and juice, any soup or risotto that is a bit 'blah' can be lifted tastewise far more healthily with lemon rather than beastly salt.
What does 'open freeze' mean please?