Blueberry Oats

Some nice little berry biscuit treats. Very simple, only uses three ingredients, vegetarian/gluten/vegan friendly. Cooked blueberries are surprisingly delicious…

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Blueberry Oats

-4 medium sized ripe bananas -1-3cups of porridge oats -1 cup of blueberries

  1. Preheat the oven to 200C. Line a square tray with baking parchment.
  2. Mash the bananas in a bowl.
  3. Stir in the oats with a fork, a cup at a time, until the oats seem to have absorbed the banana. The mixture should cling together, like a biscuit mixture, and be a little sticky. Be careful not to overdo it with the oats so that it is too dry.
  4. Stir in the blueberries.
  5. Scrape the contents of the bowl onto the prepared tray. Using the fork, press down onto the mixture, smoothing it out over the surface of the tray. You want it to be thinnish and flat. Think flapjacks.
  6. Cut the flattened mixture into squares before placing in the centre of the oven and cooking for about 10-15 minutes, or until the oats are golden brown and the blueberries are cooked.
  7. Leave to cool on a wire rack. Store in an airtight container in the fridge.

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Blueberry Lemon Cake

Come on summer…

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Blueberry Lemon Cake

-225g granulated sugar -2tbsp lemon juice -180g plain flour -2tsp baking powder -Pinch of salt – 1/2 cup of milk -1/2tsp vanilla essence -3 large eggs -1tbsp lemon juice -1/2 cup vegetable oil -300g blueberries -1/4tsp plain flour

  1. Preheat the oven to 180C. Line a 20cm/9inch deep circular baking tin with baking parchment.
  2. Mix the sugar and the lemon juice together. Mix in the flour, baking powder and salt.
  3. Mix in the milk along with the vanilla essence. Then mix in the eggs, followed by the lemon juice and the vegetable oil.
  4. When it has mixed well, add the blueberries with the 1/4tsp of plain flour and gently mix in.
  5. Scrape into the baking tin and bake in the centre of the oven for approximately 1hr or until a skewer inserted into the centre comes out clean.
  6. Leave on a wire rack to cool in the tin before turning out the cake onto the wire rack to cool completely. Store in an airtight container in the refrigerator.

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Pumpkin Risotto

We still have a few pumpkins waiting for attention. Roasting them and then adding to a dish is a perfect way of using them – see Pumpkin Coconut CurryPumpkin SoupPumpkin cake for more ideas…

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Pumpkin Risotto

(Serves 4)

-1 small pumpkin -Olive oil, for  roasting -25g butter – 1 onion, sliced – 325g rice – Salt and pepper, for seasoning -750ml vegetable stock –More cooked vegetables, to serve (optional)

  1. Pre-heat the oven to 180C. Slice and clear the insides of a pumpkin. Cut into segments and place on a roasting tray, drizzled with olive oil. Roast for 45 minutes, or until golden brown.
  2. Melt the butter in a large frying pan. Add the onion and fry gently over a medium heat for 2-3 minutes. Turn the heat down a little.
  3. Add the rice and a grinding of salt and pepper. Stir to coat the rice with the butter.
  4. Add the stock after frying the rice like a pilau for a couple of minutes, bring to the boil, stirring frequently.
  5. Turn the heat down once the stock is bubbling and leave to simmer until almost all of the stock has been absorbed. Add the roasted pumpkin, cut up into squares, cover, and leave to simmer for 5-10 minutes.
  6. Serve with cooked vegetables.

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Recipe: Kidney beans and fried onion

Such an easy, simple dish but tastes so good. 

Homegrown potato, runner beans and onion, fried with kidney beans in olive oil, and mashed with butter

Kidney Beans and Fried Onion

(Serves 4)

-Dash of olive oil, for frying -450g kidney beans (drained if canned, soaked and cooked if dried) -1 large onion, sliced 

  1. Warm the olive oil in a frying pan. Add the onion and fry until just starting to turn golden.
  2. Add the kidney beans and turn the heat down to medium and heat for a couple of minutes. 
  3. Remove from the heat and serve with a baked potato mashed with butter, a side salad or some veggies. 

Apple and Cinnamon Ice-Cream

Sorry this is so late – I promised it ages ago when the apples were in high season, but uni essays had to take priority!

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So, apple and cinnamon – a good mix.

This is a little autumnal treat. Eat it on its own or serve with a nice hot pudding. What about a winter crumble with apple and cinnamon ice cream on the side?

Enjoy!

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Apple and Cinnamon Ice Cream 

(1L ice cream container)

-1 cup whole milk -3/4 cup granulated sugar -2 cups double cream -6 egg yolks -2tsp ground cinnamon

-2tbsp butter -2 large apples, cored and diced into chunks -1/4 cup dark brown sugar -1tsp ground cinnamon -1/4tsp ground nutmeg

  1. To make the ice cream base: in a large pan, add the milk, 1/4 of the sugar and the cream. Bring just to the boil.
  2. In a large bowl, mix the rest of the sugar and the egg yolks together. Carefully pour in the heated milk mixture and start to whisk it in.
  3. Once combined, mix in the ground cinnamon thoroughly.
  4. To make the apple compote: melt the butter in a non-stick pan. In a bowl, toss the apple with the brown sugar and spices. Tip into the pan and heat, stirring often, until the apple is tender and the sugar has melted. This should take a couple of minutes. Remove from the heat and allow to cool.
  5. If using an ice cream machine, follow the manufacturers instructions. If making it by hand, pour the ice cream base into a large ice cream container. Scrape in the cooled apple mixture and stir in, using figure of eight movements. Seal and place in the freezer. Every half an hour, remove and repeat the same figure of eight swirls. Continue until the ice cream has set. Serve.

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Victoria Plum Crumble

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…

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Victoria Plum Crumble

(Serves 6)

For the fruit: -1kg Victoria plums, de-stoned -3tbsp granulated sugar

For the crumble: -110g plain flour -55g granulated sugar -170g salted butter

  1. Preheat the oven to 180C.
  2. Place the fruit at the base of an ovenproof dish. Sprinkle the sugar generously over the top, and mix it in.
  3. 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.
  4. 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.
  5. Serve warm. Keep in the fridge for up to three days.

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Update continued…

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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

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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!

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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.

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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…

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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!

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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.

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Runner beans are doing very well, but I’m going to have to start using a ladder.

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Pumpkin!

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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!

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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.