Tag Archives: vegan

preserving: redcurrant jelly with rosemary

redcurrants ready for making redcurrant jelly

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).

redcurrant and rosemary jelly

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.

A French Fancy and a Watering Can

vegan cakes

Those are gorgeous vegan cakes and biscuits from local business Veg Oot. Do check them out if you’re in the UK, they’re amazing!

We hope you’re managing to spend some time in the sun, soaking up that Vitamin D, and doing/eating other wonderful things to boost your immune system.

lavendar watering can

 Here, we’re reading Terry Tyler’s Wasteland and highly recommend it.

wasterland

Look after yourselves. Stay safe. Stay well. Stay informed. Eat the odd cake 🙂

Veg Oot cakes

Lucy’s novel, written under her pen name of Ailish Sinclair is now free on Kindle Unlimited! Amazon do offer a free trial of KU. Also available in paperback.

Amazon UK

Universal Amazon link 

Set in a fictional castle in Aberdeenshire, the book features the Aberdeen witchcraft panic of 1597 and a love story.

the mermaid and the bear

A Simple Vegan Stir-fry

vegan stir-fry

Sometimes that’s all you need. Vegetables in a stir-fry. Broad beans from the garden. A good book.

And some sea and sand…

sea and sand

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#vegan toad in the hole

toad in the hole, vegan

Our vegan Toad in the Hole turned out soft and light and delicious and filling and tasty. We hope you enjoy it as much as we did 😀

Partly cook sausages in oven at 200C for about 10 minutes:toad1

Batter made thus: mix 5 tablespoons of self raising flour with 3 tablespoons of gram (chick pea) flour, a pinch of salt and a pinch of bicarb. Beat in enough soya milk to make a creamy pouring batter. This quantity was to cover 12 sausages, adjust as needed. It would be far less ‘spongy’ if you used plain flour, but we like it like this 🙂

Pour over hot sausages:
toad2

Then it’s back in the oven for another 20-30 minutes until nice and solid:
vegan toad in the hole

Serve with gravy, roast potatoes and veg. Yum, yum, yum.

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Chunky Cauliflower Oumph Vegan Curry

vegan cauliflower oompth curry

Ingredients (serves four)

  • A little sunflower oil
  • 1 leek, chopped
  • a red pepper, diced
  • an apple, peeled and cored, diced
  • 1 heaped teaspoon each of these spices: cumin, fenugreek, turmeric
  • 1 cauliflower, chunked
  • a tin of coconut milk
  • 1 bag of Oumph, the chunk
  • sea salt to taste
  • fresh coriander, chopped, to garnish

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 🙂

See more main meal recipes here.

ghost, a novel by Helen Grant

Some summer garden camping, with a good book:

summer garden camping

All the Vegan Food!

scrambled tofu

Big breakfast from  the 100% vegan Bonobo Café in Aberdeen.

Greggs Vegan Sausage Roll

The famous/infamous Greggs Vegan Sausage Roll above… Easter goodies below:

Sanisbury's Pink Vegan Egg
vegan creme eggs


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Enjoying…

the near witch

We are enjoying the gentle magic and mystery of The Near Witch. And hot chocolate. And the spring sunshine.

woodland bowl of pizza

Then there’s beautiful bowls and easy meals. Goodfella’s have a new vegan pizza:

spicy vegan pizza

But, our best place to be? Or one of them 🙂 The wild and wonderful woods…

Happy 2019!

Starting the year with a cooked brekkie. Square sausage sold in Morrison’s 🙂


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Tortilla Trees

Christmas tree shaped Tortillas (Tesco) with salsa today, and…

Bendicks mints with Morrison’s Gianduiotti.

Festive recipe: Cranberry Orange Ginger Sauce

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See all Christmas recipes


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Get them while they’re hot!

christmas tree plates

Morrison’s Veggies in Blankets and Vegetable Tartlets. Labels below. Blankets are the favourite though they’re both very good!

Today’s recipe: Solstice Chocolate Refrigerator Christmas Cake

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See all Christmas recipes