I make tarte tatin with red onions and thyme. Looking forward to some of that when my red onions ripen in a couple of weeks. Sometimes I put goat's cheese on teh onions before putting on the pastry but the real trick is to cook the onions till caramelised. Yum!
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)."
Pansy - cooked the runner beans Italian style and they were delicious! Family clamouring for me to do that again (and I shall).
Topbird (think it was you) gave the recipe for courgette "bhajis" - made a batch yesterday (minus the coriander which, being the "marmite" of herbs, is thoroughly disliked in this house!) and they are delicious! Courgettes continue to produce almost faster than I can harvest them. More of these will be made and frozen.
Artjak - the one I sue is based on Delia Smith's recipe. I just sprinkle over some crumbled goat's cheese once the onions are cooked and before putting in the pastry. It's delicious and a huge success with vegetarians and omnivores.
My lovely neighbour brought round a load of these green, oval shaped things. Had no idea what they were. Turns out they are Walnuts. He has suggested i pickle them. Not got a clue where to start! Anyone tried doing this? Do they tase nice? Can't imagine the flavour?!?
A friend of mine makes a very moist and luscious walnut tea bread with theirs.
There's a recently planted grove of over 2000 walnut trees just up the road from me but they're not ready for harvesting in quantity yet. I'm keeping an eye on them though.
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)."
Tootles: I've never done it (not having access to a walnut tree) but the commercial ones are an acquired taste. I like them and treat myself to a jar at Christmas, but no-one else in the family does!
Here's a recipe from my tried and trusted Preserves & Pickles book:
"Walnuts for pickling must be very under-ripe. If the shell has begun to form they should be discarded. Prick the walnut at the stalk end with a needle. (The shell forms about 1/4 inch from the end)
"Wash the walnuts and place them in a large bowl. Make a brine by dissolving 8oz salt in 4 pints water. Pour the brine over the walnuts, cover with a clean tea towel and put aside for 2 - 3 days. Drain the walnuts and cover with fresh brine Put aside for 1 week.
"Drain the walnuts and spread them out on shallow dishes or trays. Leave them for about one day or until they have gone black.
"Pack the walnuts into clean jars and cover with spiced vinegar. Seal. Leave for 1 month before using."
I would add that walnut juice stains skin so wearing rubber/latex gloves while handling would probably be a good idea.
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pansy, that sounds great
I make tarte tatin with red onions and thyme. Looking forward to some of that when my red onions ripen in a couple of weeks. Sometimes I put goat's cheese on teh onions before putting on the pastry but the real trick is to cook the onions till caramelised. Yum!
obelixx, my Red Baron onions will be ready to harvest very soon, could I have a recipe for the Tatin please?
Pansy - cooked the runner beans Italian style and they were delicious! Family clamouring for me to do that again (and I shall).
Topbird (think it was you) gave the recipe for courgette "bhajis" - made a batch yesterday (minus the coriander which, being the "marmite" of herbs, is thoroughly disliked in this house!) and they are delicious! Courgettes continue to produce almost faster than I can harvest them. More of these will be made and frozen.
Yummy!
Artjak - the one I sue is based on Delia Smith's recipe. I just sprinkle over some crumbled goat's cheese once the onions are cooked and before putting in the pastry. It's delicious and a huge success with vegetarians and omnivores.
http://www.bbc.co.uk/food/recipes/redoniontartetatin_67091
My lovely neighbour brought round a load of these green, oval shaped things. Had no idea what they were. Turns out they are Walnuts. He has suggested i pickle them. Not got a clue where to start! Anyone tried doing this? Do they tase nice? Can't imagine the flavour?!?
I LOVE beetroot. My favourite home grown veg.
You can pickle the whole green walnut when it is young so by the end of June in most places. There's a recipe here - http://www.davidgregory.org/pickled_walnuts.htm
The ones you've been given will be "wet" walnuts which just means the nut itself is still juicy. Hugh Fearnley-Whittingstall is a fan - http://www.theguardian.com/lifeandstyle/2007/oct/27/recipes.foodanddrink
You can google for more info.
A friend of mine makes a very moist and luscious walnut tea bread with theirs.
There's a recently planted grove of over 2000 walnut trees just up the road from me but they're not ready for harvesting in quantity yet. I'm keeping an eye on them though.
Tootles: I've never done it (not having access to a walnut tree) but the commercial ones are an acquired taste. I like them and treat myself to a jar at Christmas, but no-one else in the family does!
Here's a recipe from my tried and trusted Preserves & Pickles book:
"Walnuts for pickling must be very under-ripe. If the shell has begun to form they should be discarded. Prick the walnut at the stalk end with a needle. (The shell forms about 1/4 inch from the end)
"Wash the walnuts and place them in a large bowl. Make a brine by dissolving 8oz salt in 4 pints water. Pour the brine over the walnuts, cover with a clean tea towel and put aside for 2 - 3 days. Drain the walnuts and cover with fresh brine Put aside for 1 week.
"Drain the walnuts and spread them out on shallow dishes or trays. Leave them for about one day or until they have gone black.
"Pack the walnuts into clean jars and cover with spiced vinegar. Seal. Leave for 1 month before using."
I would add that walnut juice stains skin so wearing rubber/latex gloves while handling would probably be a good idea.
Good luck!