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Friday, 11 August 2017

Pear Jam



Ingredients:

2 kg of fruit, consisting of 2 peaches, 2 plums, 2 apples & the rest pears, peeled and cored
2 oranges, zested & juiced
1 kg jam sugar
750 ml water

Method:

  1. Place 2-3 plates in the fridge.
  2. Preheat oven to 140C.
  3. Place all the prepared fruit, orange zest & juice and the water into a large pan.
  4. Simmer until the pears are soft.
  5. Meanwhile wash the jars in warm soapy water & then place face down in the oven to dry & sterilise.
  6. Add the sugar & continue to simmer on a low/medium heat until the sugar has dissolved.
  7. Turn up the heat & allow to boil hard for 10-15 minutes.
  8. Test for a set, by drizzling some of the jam onto a cold plate from the fridge. Place the plate in the fridge for 2 mins. After 2 mins run your finger over the jam & if it leave a crinkly track then it is ready for putting into the jars. If it is still runny then continue to boil, checking it every few minutes.
  9. Once ready put into the jars & seal.
  10. Store in a cool, dark place until ready to use, then refrigerate.

Saturday, 5 August 2017

Early First Blackberries

Blackberry picking the first weekend of August in Yorkshire is unheard of, usually it's the bank holiday or even September before it's time for the first fruits.

Here's our first crop & the bush is heaving with green ones & more flowers.




Think it'll be a bumper harvest this year....

Friday, 4 August 2017

Potato & Spinach Bake


Ingredients:

1 kg potato, chopped into inch cubes
1 small swede, peeled & chopped
2 carrots, peeled & chopped
200g spinach
handful of grated cheese
500ml vegetable stock (made with 2 OXO cubes)
black pepper

Method:

  1. Preheat oven to 180C.
  2. Parboil the potatoes in boiling water for about 5 minutes.
  3. Part steam the vegetables also for about 5 minutes until they begin to soften slightly.
  4. Place the potatoes into an ovenproof dish, with the softened vegetables, spinach and cheese and mix together well.
  5. Pour over the vegetable stock.
  6. Place in the oven for 30-45 minutes until the potatoes & vegetables have softened & cooked through.

Friday, 28 July 2017

Handmade Coleslaw


Ingredients:

1/2 white cabbage, shredded
4 carrots, peeled & grated
1 small red onion or 1/2 a large red onion, sliced finely
6 tbsp mayonnaise
1 tsp mustard powder
2 tbsp lemon juice
black pepper

Method:

  1. Place the prepared vegetables in a large bowl and mix well.
  2. Add the mayonnaise, mustard & lemon juice and again stir well to coat everything in the dressing.
  3. Chill & serve fresh from the fridge.
NB Will survive a few days in the fridge before being used but best fresh.

Friday, 21 July 2017

Vegetarian Herby Bean Hotpot



Ingredients:


4 large potatoes, sliced
2 onions, finely chopped
2 large carrots, sliced
1 tin chopped tomatoes
1 tin of baked beans
1 tin of kidney beans, drained
2 tbsp tomato puree
1 tbsp mixed herbs
1 handful of grated cheese
1 tbsp olive oil

Method:

  1. Preheat oven to 180C.
  2. Place the sliced potatoes in a pan of boiling water & simmer for 5 minutes to allow the potatoes to soften.
  3. Heat the oil gently in a pan & fry the onion softly, until soft.
  4. Add the carrots to the pan & fry for a few minutes.
  5. Add the tins of tomatoes, baked beans, kidney beans, tomato puree and mixed herbs to the pan with the onion and carrot.
  6. Heat the pan until the mixture is simmering, allow to simmer for 15 minutes.
  7. Place into the bottom of an oven proof dish and arrange the sliced potatoes on top.
  8. Sprinkle the grated cheese on top of the potatoes.
  9. Place in the oven for 30 minutes until the cheese and potatoes on top are golden brown.

Friday, 14 July 2017

Roasted Peppers, Tomato & Goats Cheese Sliders



Ingredients:

6 bread cakes or bread baps or bread rolls (depending on which area of the country you reside in!)
Jar of roasted peppers, chopped
Goat's cheese, crumbled
Slices of edam cheese
1 egg for glazing
Handful of grated cheese

Tomato sauce:

1 tin of chopped tomatoes
1 clove of garlic, crushed
1 tbsp dried basil



Method:
  1. Preheat oven to 180C.
  2. Make tomato sauce: place tin of tomatoes, garlic & basil in a pan & rapidly simmer to reduce to a nice thick sauce.
  3. Cut the bread rolls in half and line the bottom of an oven proof dish with the bottoms of the bread rolls.
  4. Place cheese slices over the bread rolls.
  5. Spread the tomato sauce on top of the cheese slices.
  6. Sprinkle over the chopped peppers and goats.
  7. Place the top of the bread rolls back on.
  8. Glaze the top with the beaten egg and sprinkle some grated cheese on top.
  9. Place in the preheated oven for approximately 30 minutes or until the tops of the bread rolls are golden brown.

Serve with some green salad for a light lunch bite.




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