Eating: a simple trifle made of bananas in vegan jelly, topped with thick custard and this rather nice provamel cream (we were lucky enough to find a few of these cheaply on Approved Food recently). There’s a more detailed trifle recipe on the Vegan Christmas page.
A very nice chestnut roast, the sweet spiciness of the nuts making it quite different in flavour to our cashew and walnut ones. Serves four generously.
Fry off 2 large red onions and 4 sticks of celery, both roughly chopped. Add in seven cloves (or less, up to you) of finely chopped garlic and a good bunch of fresh rosemary, scissored in.
Once the above has softened add a jar or tin of chestnut puree and stir until dissolved. Add a little water (about half a cupful) before mixing in a cup of Orgran Rice Crumbs (or other bread crumbs) and a couple of tablespoonfuls of gluten-free flour. Salt to taste.
Place in an oiled loaf tin and bake at 200C for at least half an hour or until firm. Yum. Slices well cold the next day for chestnut roast sandwiches or salads too.
A post from 2010, updated for 2020, partly because we’ve been making the recipe again. Redcurrants are also great to preserve for winter, given that they’re so nutrient rich and have immune boosting properties.
What a bumper year it’s been for the currants, both red and black. We’re 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 of those 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 brambles. 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.
Here’s the basic method for the Redcurrant and Rosemary Jelly. It makes a cloudy jelly. If you want a sparkling clear one, other, more time consuming, recipes will come up on a Google search. This pairing of flavours is amazing; the rosemary gives the jelly a slightly savoury edge, making it perfectly suited as an accompaniment to roast dinners. Also great in a sausage sandwich!
We picked 1.5 lbs/0.75kg of redcurrants and put them in a pan, stalks and all, with a few sprigs of rosemary. Then we added 1lb/500g of sugar, half a cup of water and the juice of half a lemon.
Method: bring to the boil, turn down and simmer for half an hour, stirring quite frequently. Allow the mixture to cool a little, though not until the jelly sets, and squash it through a sieve into a bowl. This is the hard work phase of the recipe! Press and rub it with a spoon until you’re left with mainly stalks and seeds in the sieve. Pour into jars of your choice. Cool completely before sealing/adding lids. Yum. This amount filled two medium jam jars, and should keep in the cupboard for months (if not years).
Cooking on the stove this morning is Apple and Ginger Chutney from the Cranks recipe book with the apples gathered on a bike ride, heavily supplemented with ones from our trees and our own onions too 🙂 Adapted recipe on the sauces page.
Homemade hummus in the early morning sun. Little bit of parsley in it. Basic recipe here.
The book in between is THE MERMAID AND THE BEAR. Set in a fictional castle in Aberdeenshire, Ailish Sinclair’s debut novel blends an often overlooked period of history, the Scottish witchcraft accusations, in particular the 1597 Aberdeen witchcraft panic, with a love story. Out now.
Fry the leek, pepper and apple in the oil for a few minutes until softened, and then add the spices and mix well. Add the cauliflower and the coconut milk and bring to a simmer for a few minutes before adding the Oumph. Cook for another 15 to 20 minutes until everything is soft and well done, then salt to taste. Dish up and garnish. Best vegan curry ever 🙂
These are from a Tesco Finest Free From Salted Caramel Easter Egg, which is a bit of a mouthful, but a delicious one! A bit of a jump too, from what was available in supermarkets last year, with those white chocolate truffles.
Despite what the blog might suggest, we haven’t just been living on Easter chocolate and trying to claim it as ‘seasonal eating’. Soup is such a staple just now as we come to the end of winter. See our page of soups here.
Winter is ending. We are convinced of it. Sunsets are later, and sunrises, like the one through the trees below, are earlier and earlier!
Except on the dress of a Faery Queen… So (one version) of the saying goes. How completely incorrect! Look how they demonstrate the perfect balance of pre-Christmas treats right there on the Christmas dish 😉
Chocolate truffles dressed up as Brussels sprouts from Asda alongside Fox’s Glacier Mints.
These Christmas Dish posts are evolving. Something homemade may even appear at some point, but for just now we’re adding one of our festive recipes each day. Today: Vegan Bread Sauce (goes well with the sprouts).