My home laptop has died......

Followers may have noticed I haven't been updating these past couple of weeks.

My once reliable Toshiba laptop finally gave up the ghost two weekends ago, after showing signs of overheating and keep shutting down.  It is with the repairers, and I hope they fix it soon because I am getting blog withdrawal symptoms.  I really miss taking photos of my food and uploading them.  I shopped on Sunday in our local second hand and charity shops and now have a whole hoard of photography props and a lightbox, so when I get my laptop back, photos should be of a much better quality and I want to get practising!

In the meantime I have still been very busy in the kitchen.  Last weekend, not only did I produce 22 jars of piccalilli using a mixture of vegetables grown on our allotment, I also made a very successful lime curd at the request of a work colleague's mum.  She sells cakes in her husband's cafe and wants to try sandwiching Victoria sandwich cakes with the lime curd.  I bought a taster in for other colleagues to try and it was a real hit!  So that is another flavour to be added to my vegan fruit curd reportoire.

The best bruscetta topping ever

When I met my other half four years ago, and we were discussing food one day, as we normally do, and he mentioned that he 'doesn't do capers' I knew I could sway him out of that mindset with the best bruscetta topping ever!

I do not know for the life of me where I first heard about this recipe, but I do know for certain that I first tasted it after creating it with my own fair hand circa 2000 in a shady garden in Stansted Mountfitchet, on a small plot of land purposely built by me and my partner at the time for BBQ's and picnics and balmy evenings spent listening to music whilst our two cats Tigger and Sooty mooched about around our feet..

Here's a little snap of my dearly departed Tigger, relaxing and enjoying his new home in Shefford in 2009.

And here is Sooty, or 'Scoot Moot' as we seem to have got into the habit of calling him these days, donning a chef hat, looking a little bit fed up with the whole hat wearing situation! 

So the best ever bruscetta topping has to be a mixture of very ripe and fresh tomatoes, chopped up into tiny dice, skin and pips and flesh and all, a good amount of chopped fresh parsley, capers that have been drained and rinsed and then chopped up finely, a good slosh of really good olive oil and some salt and pepper.  I like to add a dash of red wine vinegar and a pinch of sugar too.  Mix that up well and then you are ready to top your bruscetta.  Take a baguette, slice quite thinly and then toast lightly and rub with garlic and drizzle with olive oil.  Then pile on the tomatoey caper mix. 

I have converted my other half.  He now agrees that this is pure heaven on a plate.  I really do urge you to try it.  And a freezing cold glass of Chardonnay on the side wouldn't go amiss either.

Less pickling, more scarecrows!

Today I was going to make a batch of lime curd, at the request of a couple of work colleagues who would like to purchase some, and also because I quite fancy trying some myself.  And I did intend to make a vegan chocolate cake from this delightful little book but at the last minute we decided to venture four miles up the road to a little village called Shillington which holds a scarecrow festival every other August bank holiday weekend instead.  We have never missed one and this year was no exception.  Curd and cake can wait until tomorrow.

Instead of walking around having a look at all the exhibits we drove around.  Partly because the weather was looking a little bit threatening rain wise, but mainly because I am struggling a little bit with a back injury.  But being confined to the car did not mean that the scarecrows were any less enjoyable.

Here are a few snapshots of my favourite crow scarers.

I think this is the most unusual scarecrow that I have ever seen, in the form of a snake.  A first I reckon.

Check out Gordon Ramsey outside The Crown pub.  We pulled up in our car just as Michael and Julie were sticking GR's face on.  One of my favourites.

I rather liked this little four man band.

Check out the mankini clad scarecrow stood outside one of our favourite watering holes.

It's food related so I love it.  I told the owner of the house so too, and she seemed well chuffed with my comments.

Not sure if it is obvious from the photo but this witch's cauldron was actually bubbling and letting off steam.

And there were crow noises coming from these crows!  Either that or the trees around us were full of actual crows!  Who knows???

Finally the scarecrow that my 8 year old nephew told me to look out for.  The Giant.  I didn't really need to look out for him.  He sort of leapt out on the horizon as we drove along the road from about half a mile away, all massive and daunting in front of us.  There are a few little tiny people on the left hand side of the shot, who were busying themselves with some ale or wine or something, that will maybe put the whole massiveness of the beast into perspective.  Isn't this just the biggest scarecrow you have ever seen in your life?  All praise to whoever put him together.  Maybe some film producer somewhere would like to recreate 'Children Of The Corn' Shillington style???

Roll on 2013 when we can enjoy our next surreal corny experience, ooh arr ohh arr!



Fiddly little shallots

A couple of weeks ago we harvested our entire shallot crop from the allotment.  They have since been drying out and taking up quite a bit of space on the dining table in a large bowl. 

Last week at work, Liz our cleaner, who is always keen to taste my new pickles and curds etc, asked me if I was planning on making any pickled onions for Christmas.  Now, Christmas is something that has been playing on my mind a little bit recently.  Although it is still August and Christmas seems a million miles away, it is just around the corner really, and if pickles are required then they need a bit of time to mature.  So I had better get my skates on!  I asked Liz if she fancied pickled shallots for a change, instead of onions, and she said that would be marvellous!

So this morning I soaked the little clusters of shallots in boiling water briefly to loosen the skins and then rinsed in cold water to refresh.  I then started arranging my kitchen worktop into a one man production line.  A big bowl full of the clusters, another bowl for the topped and tailed separated shallots, another bowl for the skinned shallots and a food recycling bag for the waste. 

An hour later, with eyes watering like made and really sore fingertips and thumb nails, I have half filled my favourite bowl, which I inherited from my nan, with peeled shallots, which are now sitting in the fridge with a covering of salt, ready for rinsing and bottling tomorrow.  I reckon I can get two good sized jars out of this little lot.

The jar for Liz will be spiced vinegar, black peppercorns and dried red chillies, and the other will be pickled in a piccalilli mustard sauce for my own consumption.  Yum!  I just hope that they will be delicious enough to warrant my having to walk around today with the overpoweringly strong smell of shallots wafting from my vigorously scrubbed fingertips!

We have pickled onions !!

After brining the small white and red onions from our allotment overnight last night, I came home from work this evening and rinsed them in plenty of cold water and then followed the basic pickled onion recipe from a booklet that I picked up from somewhere a few years ago.

I added a recommended twist to the jar along with the onions and the vinegar - black peppercorns and a sprinkle of some really hot little dried chillies that we were given as a gift and which seriously blew my head off the first time I used them in my cooking!  So I went really careful with those! 

Here are the little darlings resting on the Welsh dresser until around the end of October, when I shall be cracking into them with glee! 

How, I ask myself, am I going to be able to resist until then???

Fresh onion pickle & some potatoes

I decided that this fresh onion pickle would go extremely well with our BBQ this evening.

Mamta's fresh Indian spiced pickled onion. 

So, not wanting to wait until we have an Indian meal later on in the week, I eagerly made a batch using a mix of our home grown white and red onions and Sarson's spiced pickling vinegar.  Here is the dish, marinating in the lovely, spicy vinegar ready to be chomped later on. 

I can see this working really well in a bun alongside a Linda McCartney sausage, with some salad leaves and a splodge of Heinz tomato ketchup, which if you ask me no BBQ should be without.  Yum!

Not only have I been playing about with onions all day, but I have been scrubbing our newly dug Pink Fir Apple potatoes too.  These were dug fresh this morning.



So far this season we have had four or five loads like this to munch our way through, and bearing in mind the minimal amount we paid for them from the local garden centre in the first place, we have more than had our money's worth from this crop and then some, and they are so delicious!  Tonight some of these will be bagged up in foil with olive oil, a splash of white wine, salt & pepper and some mint leaves picked fresh from the garden.  Then on the BBQ for 15 minutes or so............

I am dribbling at the thought of how I just know that they are going to go all sticky and caramelised around the edges as they cook in their little tin foil package.

A perfect Sunday for pickling

I was having a tidy up of the garden this morning and had a quick squeeze of the onions and shallots that have been drying out in a big cardboard box in the shed, and decided that they are now ready for pickling.  Well, the larger ones will be kept in the larder for everyday use, some shallots, which I adore using in cooking, will stay in a paper bag in the fridge, but the rest will be bottled in spiced vinegar.

Here they all are.

We are quite please all in all, because this is our first ever crop from our allotment, and the best thing is I only had to sling about half a dozen in the bin because they looked either diseased in some way or had gone chalky or rotten. 

Having never pickled onions before in my life, although I have probably eaten my whole body weight of the things over the years, I consulted 'Pam The Jam's recipe for pickled onions in the preserving River Cottage Handbook.  I don't think I can go wrong if I follow her basic pickled onion advice. 

I also fancy making this recipe, passed to me by Mamta, next time we have an Indian meal, probably one day in the week.  A fresh and zingy Indian onion pickle.  Sounds delicious.

http://www.mamtaskitchen.com/recipe_display.php?id=13115 

Thanks Mamta.

Keep an eye out of photos of the finished pickles in the next day or two.  And that Indian pickle too.