We had a lot of plums this year, all from one Victoria tree (this is the tree I’ve nearly killed plenty of times).
We’ve made lots of plum jam but we quickly had to get a move on as they were rotting in the fridge so I made a plum crumble. It seems to have been a hit and here is the recipe if it tickles your tastebuds…
Victoria Plum Crumble
For the fruit: -1kg Victoria plums, de-stoned -3tbsp granulated sugar
For the crumble: -110g plain flour -55g granulated sugar -170g salted butter
Preheat the oven to 180C.
Place the fruit at the base of an ovenproof dish. Sprinkle the sugar generously over the top, and mix it in.
In a bowl, using your fingers, rub the flour, sugar and butter together, so that the mixture resembles large breadcrumbs. Scatter the crumble over the top of the fruit.
Place the dish in the oven and cook for about half an hour, until the fruit is hot and bubbling and the crumble is golden brown.
Serve warm. Keep in the fridge for up to three days.
In my last post I got very excited about making my first preserved chopped tomatoes from our homegrown crop. I will end that little story by saying I used them in a homemade paneer curry last night and it was great – along with homegrown onion, garlic, coriander seeds and mustard seeds in it, and homegrown runner beans on the side, of course. Here is a link to my paneer recipe if you need it, part of my old cucumber post —> Cucumbers
Now that the rain has settled in … 😦 I’ve had lots of time to catch up on making preserves. Spent a busy Friday making two batches of strawberry jam and a chutney – recipe coming soon!
But I took the chance yesterday to snap some quick pictures of the garden in the sun before the rain came back and would love to share some with you. Below is a picture of our William red rose. It is the most prolific yet at the moment. I counted 7 flowers and another 8 buds getting ready to open the other day. This after mostly just 3 at a time for the last couple of years. It shows how good feeding a rose is… It is a beautiful, delicious smelling rose I highly recommend.
Next up we have the sweetcorn. It has grown so tall this year – taller than me, which isn’t saying much, but that makes it over 5’3… They have been loving the summer and he sprinkler and are looking really good. Next test will be to see if they have produced any kernels…
I grew most of my tomatoes indoors this year, which I always do because the English weather is often rubbish, but we do always get a few rogue plants in the compost we spread outside. These often come to nothing but this year they are laden with fruit and look stunning!
Below is a photo of the one chickpea plant that decided to germinate. The little brown pods are the beginning of what will hopefully turn into an actual chickpea being grown. Fingers crossed.
Runner beans are doing very well, but I’m going to have to start using a ladder.
The other huge plant this year was the courgettes. The actual plants were whopping in size. I should have taken a photo earlier when they looked even more striking, but I got one now to remind myself in the future that courgettes need space!
That’s all for now. Hope you all have a glorious twelfth – oh, fun fact, it is international elephant day on 12th August every year.
Picked first green-gage plums yesterday and collected a fallen ‘Victoria’ plum off the ground too. Blackberries are ripening. Broccoli has been picked. Five pumpkins are growing. It is August now – so that basically means autumn in the UK, but there is talk of 30C at the end of the week…
Yesterday I harvested our first aubergine – eggplant – of the year and made Ratatouille. I have posted a recipe before, but I think this one was better, so I will re-write it in a moment.
One of the best things about this dinner is that everything (except for the olive oil for frying and the rice I ate with it) is homegrown.
So here is the updated recipe:
-Olive oil, for frying in – 1 onion, sliced – 1 large aubergine (eggplant), sliced into small chunks – 2 medium sized courgettes (zucchini), sliced into discs – 1 red bell pepper, sliced into small chunks – 1 large garlic clove, diced – 250g fresh tomatoes, sliced in half – Salt and pepper, for seasoning
Heat the oil in a large pan. Fry the sliced onion and aubergine, turning it down to simmer.
Add the sliced courgette and pepper. Add the diced garlic and the tomatoes, stirring to combine.
Leave to simmer for at least 15 minutes – 30 minutes, the longer the better, stirring now and then.
Once the vegetables are tender and the tomatoes have broken down, releasing their juices to become a sauce, add salt and pepper for seasoning and remove from the heat and serve hot in dishes.
Option: serve with potato, sweet potato or rice, and any other vegetables for a hearty meal.
Other news: Firstly, my new fiction book, Crazy Killer Sister, is available now. If you fancy a summer read, please consider? I’m not one for advertising so apart from Facebook, this blog is the only way I promote it!
I don’t like rain, but I am actually happy it is here because it has been weeks without a drop and I am relieved to be given a night off from watering the parched plants.
So as you may have guessed from the title, we have a fridge full of courgettes (zucchini). They are going in everything I am cooking at the moment, such as my dinner from tonight, dahl. For the recipe, check out my Courgettes page, Carrot and Courgette Dahl.
Eaten with, of course, runner beans, and some kale. Using homegrown onion, garlic and mustard seeds as part of the spice base.
Runner beans: froze two bags today, cooked one container that I picked today for dinner tonight, and have another whole container to do tomorrow… before picking the next lot. Does anyone else feel like they have suddenly become blind while picking beans and always seem to miss some that turn into GIANT beans?
Bought a new bean slicer to replace the old one we broke which is making life a little simpler again. Anyone else tried standing there for over an hour slicing runner beans with a knife? I could not move my legs they got such bad cramp…
Picked our first red pepper today (we have had a couple of green ones already that have fallen off early). Time to celebrate with a new recipe…
This is a little sneak peak into my cookery book for using up surpluses of vegetables and fruit from the garden or market – which is getting closer to being ready…
Late Summer Fry
-2 large potatoes (or the equivalent as small potatoes), cut into chunks -1 medium sized courgette, sliced -4 broadbean pods, shelled -300g runner beans, sliced –Olive oil, for frying -1 large pepper, de-seeded and sliced -1 fennel bulb, diced
Bring three pans of water to the boil. In one, boil the potatoes until cooked, approximately 15 minutes. In another, boil the courgette and broadbeans, in the last, the runner beans. When cooked, drain and set to one side.
In a non-stick pan, heat the olive oil and add the sliced pepper and fennel. Over a high flame, fry until they start to brown. Add the boiled courgette and broadbeans, turning the flame down to a simmer. Stir them in. Remove from the heat – you want the courgette and broadbeans to only be slightly browned – and serve over potatoes and runner beans.
-Olive oil, for frying (a generous amount) -1 large onion, finely sliced -2 medium sized courgettes/ zucchini, grated -2 large garlic cloves, diced -500g tomato passata (you can use tinned tomatoes but passata gives this dish a better texture) -Handful of fresh oregano leaves -1tsp dark soy sauce -1 1/4tsp Lea and Perrins Worcester sauce -500g spaghetti, cooked -250g parmesan, grated -Runner beans, cooked, to serve
Fry the onion in the olive oil in a deep-sided dish. Add the courgette and continue to fry until the courgette is starting to turn crispy and the onions are golden brown.
Add the garlic followed swiftly by the passata and an extra cup of water. Stir.
Tear the oregano leaves and stir them in along with the soy sauce and the Lea and Perrins. Simmer for about 5 minutes.
Serve the sauce on top of cooked spaghetti with a handful of grated parmesan and some runner beans.
But it is getting tricky to get the courage up enough to venture out into the heat trap in the veg garden to pick the fruit.
Someone told me this has been a really good year for strawberries, all due to the time the rain fell this winter (which I thought was all the time. Incessantly. Non-stop). It has certainly been a good strawberry year for us. I’ve been eating them all the time for last couple of weeks.
On top of the strawberries, the raspberries have taken off, along with the red currants, boysenberries, jostaberries and the blackcurrants. I think I almost had a breakdown end of last week due to the overwhelming amount that needed to be picked.
Strawberries are those red gems in the veg patch. They are so good for so many different recipes. You have Strawberry Jam, Strawberry and Rhubarb Jam, Strawberries and Elderflower Cake. Strawberries are amazing with natural Greek yoghurt, chocolate cake (which we have been having a lot of, of course), chocolate mousse, mashed with banana (oh, childhood), banana and strawberry smoothies. But one of my recent-ish discoveries has been how good strawberries go with just plain old vanilla ice cream.
It is no surprise that they go wonderfully well with some food chocolate ice cream (because what doesn’t go well with chocolate ice cream?), but as I am not someone particularly ecstatic about the idea of vanilla ice cream, I was very surprised when I had to eat it for dessert at one time in my life, how well the mixture went together.
The subtle vanilla twang and the creamy consistency of the ice cream got marvellously with this juicy berry, but it also looks so spectacular together: the red and white colours mixing together.
I have been replicating that dreamy match lately with some homemade vanilla ice cream (oh yes, I have recently discovered how yummy and easy it is to make ice cream, even without an ice cream maker).
So, lots of strawberries? No problem! Here is your next recipe…