A new redcurrant recipe

I harvested most of the redcurrants today. They have been fabulous this year in the garden but not at the allotment. Another of the strange differences in microclimate between my two growing spaces.

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I remembered making some less than successful redcurrant relish last year but couldn’t remember where I found the recipe – just checked, it was a link on the blog – here , but I didn’t think of looking on my own blog! Instead I ploughed through my various recipe books, failing to find a suitable recipe, and so decided to adapt one for red pepper relish instead. Let’s hope it works. Here is the revised version:

Redcurrant relish

  • 1 kg redcurrants
  • 375ml vinegar
  • 1 tsp mustard seeds
  • 2 medium onions (or one monster onion from the allotment)
  • 4 gloves of garlic
  • a teaspoon of grated fresh ginger
  • 2 apples
  • 1 tsp of black peppercorns
  • 230g sugar
  1. Slice the onions finely and chop the garlic and apples into small pieces
  2. Put the onions, garlic, ginger, apples, and peppercorns in a pan with the vinegar
  3. Simmer for about 20 mins
  4. Add the redcurrants
  5. Simmer for a further 10 mins or so
  6. Add the sugar
  7. Simmer for about an hour until the mixture is thick
  8. Remove the peppercorns, which will float to the top
  9. Pour the mixture into warm, sterilised jars

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The redcurrants, onion and apple were all from the garden or allotment. The apples were a couple of the windfalls from the amazing Howgate Wonder tree. When they are mature they will be the size of grapefruits but today these were perfectly big enough for this recipe.

There are a couple of things that didn’t quite go right with this recipe. First of all I’m not sure I weighed the redcurrants properly and secondly I did not follow the recipe when it came to the peppercorns – you are supposed to put them in a muslin bag and remove it when you pot up the relish. I couldn’t be bothered with this but discovered the cunning trick of just removing the peppercorns at the end – only I had rather more than the recommended teaspoonful:

20190801_211924It just goes to show that precision is not necessary when it comes to cooking – not in my house anyway. The relish should keep so I’ve filed it away for festive use in the dark days of winter.

In the meantime, we had summer again today and I spotted butterflies all over the buddleia and lavender in the front garden:

Not yet autumn surely

This week has had some extremes of weather and the garden and wildlife have been loving it. Following last year’s heatwave induced frog invasion, the pond has again provided a haven for these little beauties during the hot early part of the week:

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Generally they have been very shy this year, coming out only after dark and hiding under the pond jungle the rest of the time. But on those couple of hot days they were out sitting on the lily pads, looking awesome.

The heat was followed by biblical downpours which made the pond look great but no sign of the frogs

The slugs and snails however have been enjoying all this rain and are having a great time on the pea plants:

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Most things seem to be surviving this onslaught though and the pea harvest has been wonderful. Yesterday I also harvested a couple of cucumbers and today I harvested a baby marrow, leaving the rest to grow into monsters. Then I spotted the first tomatoes forming on the tomato plants

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I know, they are tiny but they are full of promise.

I picked what is probably the last of the summer raspberries and strawberries, a few autumn raspberries, redcurrants, blackcurrants and a windfall apple:

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The apple trees are groaning with fruit this year and have had to be propped up with a range of ingenious devices to prevent their branches breaking. This one falling off should help the poor tree to survive for a little longer.

Despite the four seasons weather we’ve had this week, it’s not autumn yet.

Christmas at the allotment

Family commitments caused me to fall a little behind with the advent calendar but here are the last three photos. On the 22nd of December I spotted this Wintersweet’s tiny flowers in the sunshine. This shrub has only every flowered once, last year, when it produced one flower. This year it seems to have finally matured

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Only two flowers in this photo but there are at least a dozen on the plant.

On the 23rd I spent the whole day doing my ‘annual’ housework and didn’t get out until after dark, so the photo for that day was rather enigmatic. There was a bit of light in the sky and it was rather beautiful but hard to capture.

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Christmas Eve brought a beautiful frost,  showing up the loveliness of these self-seeded teasels. Much nicer than anything that you spray with silver paint:

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I was fortunate to get out to the allotment to harvest my long-awaited Brussels sprouts, the single plant to have survived from my seed sowing earlier in the year:

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The allotment was lovely and frosty and I was joined by the resident robin, posing festively on the apple tree:

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So we had home grown sprouts on Christmas Day. Other home grown offerings included the holly on the Christmas pudding:

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rosemary and thyme in the roast potatoes, and a specially made Christmas smoothie. A few days earlier I had found a prodigal apple, lurking in the undergrowth in the garden. It survived the winter and was untouched by vermin or slugs so was added to the Christmas smoothie:20181222_145224But the stars of the show were the award winning autumn raspberries, which I had been keeping for the occasion:

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Belated Happy Christmas to all my readers.

Yet another apple cake recipe

Thanks to the tomato, apple and courgettes gluts, there have been mutterings lately about ‘too many vegetables’ and that ‘vegetables with vegetables and vegetable sauce is not a proper meal’  at Reclaiming Paradise. So, when it came to making a start on the annual birthday cake marathon (everyone here except me has birthdays in October), I had to think of a way of making a cake that would help to use up the glut without being too obvious.  The result was Chocolate Apple Cake*:

WP_20181014_13_00_43_Pro[1](Pictured, partly hogged, complete with some birthday music)

Chocolate Apple Cake

*recipe based on one from Ruth Ward (1988) A Harvest of Apples

  • 450g apples
  • 50g raisins
  • 50g dates or apricots or similar dried fruit
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/tsp mixed spice
  • 1/tsp ground nutmeg
  • 225 g plain flour
  • 1tsp baking powder
  • 2tsbp cocoa powder
  • 350g sugar
  • 100g butter
  • 2 eggs
  • 50g chopped walnuts
  1. Peel and chop the apples
  2. Add the spices, and the dried fruit.
  3. Stew in a little water until soft
  4. Mash up with a wooden spoon
  5. Add the butter and mix until melted
  6. Leave to cool slightly
  7. Mix in the flour, cocoa and sugar
  8. Add the beaten eggs
  9. Beat the whole mixture for a couple of minutes
  10. Add the walnuts
  11. Pour into a large greased and lined cake tin
  12. Bake for 50-60 minutes at 180c

To make the chocolate fudge icing

  • 50g butter
  • 150g icing sugar
  • 1tbsp cocoa powder
  1. Melt the butter in a small pan
  2. Add the icing sugar and cocoa powder
  3. Mix well together until smooth
  4. Add a little water to thin and mix well
  5. Spread over the cake

The cake went down well and has just had an additional endorsement from my brother, who dropped in for coffee and insisted on having two pieces. Praise indeed and it used up a few apples – only about two hundred left to go.

I didn’t feel brave enough to put tomatoes in the cake so am contemplating other possible uses. We have had a lot of tomato soup, tomato sauce and tomatoes, with tomatoes and tomatoes (not a proper meal) lately. The freezer is now full so I need to come up with more old fashioned methods of preserving them. As a birthday outing we had a little trip to Dundee. (To do this properly, I should have made Dundee cake but that wouldn’t have used up any of the gluts). We had planned to go to the new V and A exhibition but it was absolutely crammed with visitors intent on learning about design, or possibly just sheltering from the teeming rain. We avoided the crowds and went instead to visit Captain Scott’s ship Discovery, next door. We had been many times when our small people were small and we were happy to have another look. The rain continued to teem, giving the ship a certain maritime authenticity.  I noticed, as we went round the ship, that they took ‘preserved tomatoes’ with them to the Antarctic – I have just noticed that these boxes say preserved potatoes but they did have preserved tomatoes too:

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I may need to check how they did their preserving back in 1901.

 

..it’s not just winning, it’s about taking part

..really.  It was the allotment annual show on Saturday.  I thought I’d better enter some of our plentiful produce, although I wasn’t expecting any prizes.  I entered:

courgettes and runner beans, apples and rhubarb, raspberries, some not quite ripe yet tomatoes and a big vase of flowers. I knew the rules were all about perfection and submitting identical specimens. I had checked with the organisers whether unripe tomatoes would count – they said ‘no’ but thought I’d try anyway.  We could have entered our monstrous marrow, if only it hadn’t been carved, stuffed and eaten by musicians a few weeks ago, or possibly some of the stunning peas, but they have all gone now

 

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It was all about joining in though, so I did my best with what we had. I was delighted that we won three prizes!

My first ever allotment prizes.  I was a little chuffed. Then I brought all the vegetables that hadn’t won any prizes home and the musicians turned them into an allotment feast:

WP_20180915_13_02_23_ProIt was a very satisfying day.  Really it was about taking part but we will be proud to have those rosettes adorning our shed until next year.

 

Cakes

There have been a couple of late night cakes this week, brought about by a combination of allotment gluts, visitors, resident musicians and Friday nightitis.  So we had a raspberry and apple flapjack earlier in the week, made from the windfall (well broken branch fall) apples in the allotment and a handful or so of autumn fruiting raspberries. pictured here in mid-preparation:

WP_20180821_20_08_53_ProAnd here once completed:

 

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The recipe is based on the rhubarb (or plum) flapjack here

It seemed to work and it got hogged very quickly by the resident musicians. There is nothing like having a bunch of young people in your house for getting food eaten, although even they are struggling a bit with the marrows, despite their valiant efforts.

Tonight’s attack of Friday nightitis was brought about by getting a long overdue work thing finished and needing to celebrate. I don’t know what other people do when they want to celebrate on a Friday night but it was pouring with rain and we couldn’t be bothered going out so making a cake seemed like a good idea to me. So here is a Danish apple cake (also from the allotment windfalls).

WP_20180824_22_16_53_ProThe musicians have gone out for the evening, so we have a chance to have some before it disappears.

Apple strudel – enhanced by candlelight

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It was the last night of the holidays and there were three Howgate Wonder apples left from this year’s crop.  I had been saving them for an apple strudel for some point over the festive season. This seemed to be the night. There was the added dubious advantage of a full house of assistants, ready to mock as I nobly struggled with a recipe, which included such instructions as ‘Don’t worry it’s not as difficult as it looks’ and ‘don’t panic’. I didn’t worry and I didn’t panic, but my efforts were rewarded with unhelpful comments:  ‘It looks like one of those creatures from Star Wars’, ‘It reminds me of that UFO they saw in space last year’. It maybe wasn’t the most beautiful strudel, but it more or less worked, and it wasn’t as difficult as the recipe looks. Here’s the recipe if you’re feeling brave.

Apple strudel

Pastry

  • 150g flour
  • 1 egg
  • pinch of salt
  • 1 tblsp oil
  • 3 tblsp warm water

Filling

  • 15g butter
  • 25g breadcrumbs
  • 500g cooking apples (the original recipe said 675g but I think that was a little too much, contributing to the alien effect so have adjusted the quantity here)
  • 25g flaked almonds
  • 25g raisins
  • 25g sugar

To decorate

  • 25g melted butter
  • a little icing sugar

First make the pastry:

  1. Sieve the flour and salt into a bowl
  2. Add the egg, mixed with the oil and water
  3. Mix with a wooden spoon until the dough forms a ball
  4. Turn out onto a floured surface and knead for about five minutes, adding a little extra flour if too sticky
  5. Put back in a bowl, cover with a damp cloth and leave for 30 minutes

Make the filling

  1. Melt the butter and fry the breadcrumbs until golden brown
  2. Peel, core and slice the apples finely, leave in a bowl with a little lemon juice until ready to use (I didn’t peel the apples as these are so beautiful but you may wish to if using a tougher variety)
  3. Weigh out the sugar, almonds and raisinsWP_20180103_22_10_59_Pro

Construct the strudel

  1. Take a clean tea towel and lay it out flat on a work surface
  2. Sprinkle flour all over the towel
  3. Place the dough in the middle and roll it out with a floured rolling pin until it covers the whole towel (the recipe in the book says here ‘don’t panic’ – I agree, the dough will stretch)
  4. Sprinkle the breadcrumbs evenly across the pastry
  5. Cover with a layer of apples, spread evenly across the pastry
  6. Sprinkle the almonds, sugar and raisins on top

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Assemble the strudel

  1. Grease a large baking tray
  2. Taking one end of the tea towel, lift it and gently let the strudel roll over itself like a Swiss roll – don’t panic at this point either
  3. When it has completely rolled up, carefully transfer it to a greased baking tray
  4. Bake in an oven at 180 degrees/gas mark 4 for about 25 minutes
  5. Take out and brush with butter and return to the over for 5 minutes
  6. Sprinkle with sieved icing sugar

*based on a recipe from ‘The Apple Book’ by Jane Simpson and Gill MacLennan, 1984

My charming assistants admitted in the end that it was really rather good, an appropriate celebration of the end of (some of) our holidays, a fitting use for the last of the Howgate Wonders and definitely enhanced by candlelight.

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Cake update

After my post yesterday about the unusual apple cake, I though I’d better let you see the results:WP_20171208_22_54_12_Pro

and the recipe:

Dutch apple cake*

Makes one loaf  or use double quantities for two (see picture)

  • 100g butter or margarine
  • 225g sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 225g plain flour
  • 1tsp bicarbonate of soda
  • 75ml orange juice
  • 225g cooking apples, diced – in this case my own Howgate Wonders but I’m sure any apple variety would work
  1. Cream together the butter and sugar
  2. Beat in the eggs and vanilla essence
  3. Chop the apples, leaving to soak in orange juice to stop them browning
  4. Sieve the four and bicarbonate of soda and fold into the mixture
  5. Add the apples and the orange juice
  6. Tip into a large loaf tin
  7. Bake in the oven at 180 degrees (gas mark 4) for about 50 minutes

*Based on a recipe from ‘A Harvest of Apples’ by Ruth Ward

I usually make double quantities as it seems an awful waste to heat the oven just for one loaf. The things about the recipe that I was unsure of were the quantities which didn’t seem quite right and the volume – this almost overflowed two loaf tins but they turned out ok.  I line my loaf tins with baking parchment to make the business of getting them out easier. I used wholemeal flour and some quite dark sugar (that’s what was in the cupboard) which makes the whole thing rather darker than was probably intended.  The cakes were also a little ‘well fired’, a euphemism in this house for leaving them in the oven a little longer than planned – but there are more stories to tell about that another day.

One loaf has travelled southwards with an assistant gardener, en route to various family members.  The other is here at home for me to finish with my remaining assistant.

 

Puddings and cakes

but first an advent calendar update.  Here’s what the garden store cupboard has brought us in this first week of December.  In no particular order (because there is no order in the world), we have had apple gingerbread, peas, marrow pickle,

tomatoes, rainbow chard, chillies

garden apples and purple radish seed pods

 

In honour of the apples and, since it’s Friday night, I made some apple cake. It’s in the oven now.  It was a new recipe for me and at several stages looked most unlikely to work. I’ll let you know.

Earlier this week I made the Christmas pudding – it was a little late but it should be fine.

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Once I’ve made the advent calendar and the Christmas pudding, I reckon I’ve got the festive season sorted,  even if I do nothing else between now and the 25th.  Meanwhile; the garden is frozen over.  We don’t have snow or wind but we do have ice and darkness so not much is happening out there.

Frog in the strawberry patch

After my pessimistic blog about growing tomatoes in Scotland, we’ve had two days of glorious autumn sunshine.  Today I’ve been in the garden, clearing up and playing with Bella.  She took particular pleasure in a piece of string which had been holding up my peas:

Then I tackled the strawberry bed.  It has done well this year but it was getting rather weedy and there were lots of runners with lovely baby strawberry plants attached.  I pulled back all the Bella-deterring brushwood and got to work.  A tiny frog leapt past, and then a big one appeared

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I took a photo and bustled Bella inside to give the frogs a chance to get back into the long grass.  She is a great garden companion but just a little too interested in the wildlife for my liking.  Then I went back to the strawberry tidying:

WP_20171008_13_42_10_Pro[1]And here’s how they looked in March (complete with Bella):

WP_20170312_17_34_14_ProThere’s  whole family of frogs living in the fairy mound next to the strawberry patch, keeping the slugs and vine weevils and other nasties under control. Here’s looking forward to next year’s strawberry crop.

Meanwhile I’ve had a lovely day, enjoying the late autumn sun, I’ve tidied up the strawberries and the bed with the broccoli and swiss chard, I sowed a few late salads to keep this bed of lettuce company, covering it with a cloche :

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We had a couple of the Red Falstaff apples

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And then a flock of wild geese flew overhead, making it just perfect.