Yes, more of the garden comes inside every day! Today we have Christmas tree shaped pretzels from Aldi.
A festive recipe that’s easy to make and freeze in advance: Ice Cream Bombe
It’s bright. It’s snowy. It’s cold.
And definitely books! Recent reads here include:
Room by Emma Donoghue. You’re best going into this knowing only that a five year old boy and his mother live in a tiny room and that the child, the voice of the novel, has never left it. So intriguing. Scary and thought provoking too.
Amazon.co.uk or Amazon.com
And if you need to laugh after those, The Rosie Project by Graeme Simsion should have you doing that from the opening pages as obviously autistic Don Tillman sets out to solve ‘the wife problem’.
Amazon.co.uk or Amazon.com
Some of us sampled Redwood’s latest products. ‘Dear God,’ and ‘Magnificent,’ were among the exclamations heard.
The cheezly bubbled up during cooking which was exceptionally easy: remove packaging and cook for 10-12 minutes at 200C.
The gluten free among us had a magnificent – there’s that word again – salad of lettuce from garden, cuke, avo and red pepper dressed with hemp seed oil and lime juice. Oh, and this:
A toasted onion and poppy seed bagel topped with hummus, chervil, rocket and tomato; a perfect mix of freshness and solidity for a cold morning 😀
A month or so ago I pulled out all the shot rocket and chervil from one of the raised beds, leaving behind only the cut and come again lettuces from the salad mix, or so I thought. The whole patch is now covered in a lawn of young plants. Beautiful.
Will be interesting to see how long it survives… self seeded parsley always goes all winter. These are in quite a sheltered spot so I have hopes for my liquoricey little friends. Love over wintering 😀
What a bumper year it’s been for the currants – were having berried up green smoothies daily, there are lots in freezer which will extend the berry smoothie season and it’s looking to be a very abundant bramble year too. Last year we gathered quite a lot for the freezer as well as smoothie-ing them fresh. At least I thought we’d gathered a lot until I met a man in the woods with 3 huge bucket loads of them. He must have spent all day picking. Maybe for jam? I really want to try preserving in different ways this year so we can eat the home grown stuff in winter too. So we made strawberry jam as mentioned, and then moved onto redcurrant and rosemary jelly for savoury things. Inspired by the home baked blog, this mixing of flavours is beautiful! I used Delia’s redcurrant jelly recipe with quite a few rosemary sprigs thrown in.
Cooking on the stove this morning is Apple and Ginger Chutney from the Cranks recipe book with the apples from the bike ride heavily supplemented with ones from our trees and our own onions in there too 🙂 Adapted recipe on the sauces page.
Very blackcurranty and lovely, makes a big jug (about 3 and a half pints, good for 4 people, quantities very adjustable):
lots of blackcurrants, about a quarter blender jugful
lots of borage flowers (optional)
huge bunch of parsley
a handful of brazil nuts
1 litre of orange juice
Blitz it all in a blender…