MARROW/GINGER PRESERVE AND GREEN TOMATO MARMALADE

I've just checked in here and realised it's been 10 months since last post.  Where did that time go?  This is not good.  Did warn you I was rubbish, but I'm on an organising streak at the moment, so going to give it another go.

It's that time of year again for courgettes, marrows and tomatoes.  There has been a serious issue with blight this year, both in potatoes and tomatoes, which makes sense when you realise they are part of the same family.  I've been lucky so far in not getting either in my garden, but that doesn't mean that I won't. So with that in mind, here's a couple of preserves to make using green tomatoes and marrows. Both from the wonderful Preserving book by Oled Schwartz

The Book

Marrow and Ginger Preserve

1.5kg marrow, peeled, cored and cut into cubes

1kg preserving or granulated sugar

500ml of water

juice of 1 lemon or 2 limes

5cm piece of fresh ginger, peeled and finely shredded

grated lemon zest or lime zest from above

1tbsp of orange flower water (optional) ((I used a 1tbsp of orange essence))

1. Put the cubed marrow into a large pan, cover with cold water and bring to the boil. Reduce heat and simmer for 10-15 mins until marrow starts to soften.  Drain thoroughly.

2. Put all the remaining ingredients into a preserving pan.  Bring to the boil, stirring until sugar has dissolved. 

3. Boil for a few minutes and then add the marrow.  Return to the boil and then reduce to simmer for approximately 2-2.5 hours until marrow translucent and syrup thick.

4. Place into sterilised jars and seal. 

It will be ready straight away, but improves with keeping.  Should make about 1.5kg of preserve and keeps for 2 years unopened. 

I only made half the quantity as I only had one marrow that was of average size.  I use it in cakes, on toast, in yogurt.  It's very sweet, but definitely an alternative to stuffed marrow. 🤣

Green Tomato and Orange Marmalade

4 large sweet oranges

2 lemons

1kg of green tomatoes

750ml of water

1kg of preserving or granulated sugar

1.5tbsp coriander seeds, roughly crushed (I have done this recipe without these in the past)

1. Cut the oranges into slices, remove the pips and set aside.

2. Squeeze the juice from the lemons and add the pips to the orange pips in a piece of muslin.

3. Put the tomatoes and the oranges through a food processor until finely chopped.  You can do this by hand; just made sure it is finely chopped. (I have done this when I didn't have a food processor)

4. Place the chopped tomato, orange, water and the muslin bag with the pips inside into a preserving pan.  Bring to the boil, reduce heat and then simmer for about 45 minutes until orange peel is soft.

5. Add the sugar and the lemon juice to the pan, stirring until sugar has dissolved.

6. Bring to the boil again and boil over a medium heat for approximately 30-35 mins, stirring occasionally until the mixture is thick and leaves a clear channel when a wooden spoon is drawn through. In other words, ensure there is no runny liquid.

7. Remove pan from heat, allow to cool a little, skim if necessary and remove the muslin bag of pips. Stir through the coriander seeds and ladle into hot sterilised jars and seal.

Should make approx 2kg of marmalade and will store for a year unopened.

Honestly, it is delicious.  Doesn't sound right, but it works.  I use it on toast like ordinary marmalade, but also as a filling for gram flour cake.  The earthiness of the gram flour with the slightly bitter marmalade is a great combination. 

I hope these are useful. xx

BUSY, BUSY, BUSY, CRASH!!! Plus Chutney, Scone and Aubergine tray bake recipes

What a week? A week of two halves. Fantastic from Monday to Wednesday and a complete wipe out from Thursday!  Oh well, such is life.

Monday was full on out and about with Osteopath, Aldi shop and son's trampoline lesson. Needless to say I was a tad wiped out by the evening as it had been 6 weeks rather than my normal 4 weeks since my last osteo appointment and I cracked and creaked like a good 'un, but I felt taller. It does get everything moving though, so I do find that I feel a bit 'dead' afterwards.

Luckily Tuesday I felt pretty good apart from a late start and managed to do everything on my kitchen list plus extra.  Ached like hell afterwards, but felt it was worth it as I made:

Apple Cake - Thanks to the excellent North Wild Kitchen and her excellent book.

I also made 8 jars of green tomato and orange chutney: recipe below. You will need a food processor or plenty of muscle to chop it all up.

A batch of cheese, olive and onion scones: recipe also below.

Soaked my fruits for a chocolate and orange Christmas cake and made a batch of lemon and pesto falafels from the bag of soaked chickpeas and half a jar of pesto I had left in the fridge.

No wonder I was knackered 😂😂 All that standing about (four and a half hours to be exact) played havoc with my tilted pelvis.

Wednesday was a day with my daughter with a trip to B&M to get some bits of furniture for her office and a nose at the Christmas bits and bobs. Needless to say I spent/bought far too much, but I have completed my granddaughter's present.

Now to the crash!!  I literally couldn't get out of bed on Thursday!!  I couldn't keep my eyes open and I ached everywhere.  I literally spent the day dozing, drinking tea, eating chocolate and watching Netflix as I just couldn't do much else.  Still don't know what causes it, but I have since found out that endometriosis can cause fatigue and as mine is fourth stage and I now have a 'stuck' womb, it probably is that that causes it.  Either that or I do suffer from CFS. Friday wasn't much better but I did, at least manage to cook dinner.

Aubergine and potato with feta cheese tray bake

It was quick and easy and pretty damn tasty.  Recipe also below.  This week is a long one. Sorry!

The weekend is now here and I intend to catch up on some bits and bobs; got my Halloween candle holders out and my autumn scented candles. His Nibs has repainted the kitchen ceiling and I'm hoping to get some seeds planted, depending on weather, which will be good for Spring. It's currently blowing a gale and raining.

Anyway, here we go:

GREEN TOMATO AND ORANGE (CLEMENTINE) MARMALADE

4 large sweet oranges or 8-10 clementines (I used 8)

2 lemons

1kg green tomatoes

750ml water

1kg granulated sugar

Cut the oranges and lemons into slices and remove the pips and place the pips into a muslin bag. I didn't have any pips in either so couldn't do this and mine set fine, so I don't think it's absolutely necessary.

Then put the tomatoes, lemons and oranges into a food processor, in batches, and chop into small pieces.  Think small chunks.

Put this into a large preserving pan, bring to the boil and simmer for 45 mins until the orange and lemon peel is soft.

Add the sugar and stir until dissolved.

Bring back to the boil and continue to cook, stirring occasionally, until the mixture is thick and a wooden spoon leaves a clear trail when drawn through the mixture.  It will reduce a lot!! This stage can take anything from 40 mins to an hour and a half depending on how juicy your fruits are. Keep an eye on it, you don't want it to burn or turn into toffee.

Remove from the heat and allow to cool slightly so you can skim off any yucky bits from the top and then ladle into clean, sterilised jars *

Allow to go cold, label and store for up to a year.

* I wash my jars in hot water and detergent, rinse and then place upside down in an oven preheated to 100C/225F/Gas 1/4 and leave them there for a minimum of 10 minutes.

CHEESE, ONION AND OLIVE SCONES - GLUTEN FREE*

175g self raising flour (I use Freee From flour)

1 medium onion, finely chopped

1tbsp olive oil

large pinch of salt and black pepper

1/2tsp English mustard powder

25g butter/marg

40g parmesan cheese, finely grated (I use the bags where it's already done for you)

40g cheddar cheese, grated

2-3tbsp milk

1 egg

6-8 pitted black olives, chopped

Preheat oven to 200C/400F/Gas6

Fry the chopped onion in the olive oil until soft and slightly browned.  Set aside to cool.

Sift the flour, salt, mustard powder and black pepper into a large bowl.

Rub the butter/marg into the flour mix until breadcrumby, then stir in the cooked onion, the chopped olives and the grated cheddar cheese.

Beat the egg and pour into the mixture using your hands to bind along with enough milk to make a soft dough that isn't too sticky. Knead on a floured surface/board until smooth.

Roll out the dough until approx 2cm thick.  Then using whatever size cutter you like (obviously the smaller the cutter, the more you get) and transfer to a lightly greased tray. Brush with milk and sprinkle on that parmesan cheese.

Bake for 10-12 minutes at the top of your oven until browning.  Remove and leave to cool on a wire rack.

*This recipe is based on a Delia Smith recipe from her Christmas book, but I've adapted for gluten free ingredients and my ease.

And finally!!

FETA, POTATO & AUBERGINE BAKE WITH GREEN LENTILS *

1kg potatoes, unpeeled, but washed and cut into chunks

2 aubergines, cut into chunks

1 red onion, chopped in any way you wish

A squirt of garlic puree or 2 cloves of garlic, finely chopped.

2 tins of green lentils or a large mug of dried.

1tbsp of Ras-el-hanout(Steenbergs is the one I use)

1tbsp of dried oregano (again Steenbergs)

1 tin of chopped tomatoes plus an empty can of water

1 packet of feta cheese

Olive oil

Large pinch of salt

Preheat the oven to 220C/425F/Gas7

Boil your potatoes until a knife goes through, but not until they are mushy. Then drain.

Fry the aubergines in a little olive oil until softened and turning brown. This will take about 8-10 minutes.

Tip both the aubergine and potato into a oven proof dish and season with salt, dried oregano and ras-el-hanout. Turning until coated.

Then fry off the onion and garlic if using fresh until soft and add to the other veg. If using puree, just squeeze some in that dish.

Tip in the green lentils (drained if using tinned), the tin of tomatoes and the empty tin of water. Place this in the oven covered either with a lid of tin foil and cook for about 40 minutes or until lentils are cooked if using dried or for about 30 minutes if using tinned.

Break up the feta on top of the dish and return to the oven, uncovered, for approximately another 10 minutes.

Enjoy!

This can be served with crusty bread or a salad or as it is.

*Loosely based on an Abel & Cole recipe that came as a recipe box. I've missed out ingredients I didn't think it needed and changed the quantities of herb and spice and changed the spice itself as the original recipe is just mixed spice so if you don't have Ras-el-anout, just use normal mixed spice.