So some recipes to try date and walnut bread

Olive bread “The Savoury Way” p36

Apricot and nut loaf Artisan Baking p114

Lemon Polenta Cake Artisan Baking p37

Banbury Cakes. Artisan Baking p68

Lemon drizzle Artisan Baking p24

Artisan Wholemeal loaf

Artisan Bread Ingredients

• 3 cups whole wheat flour (500 g)
• 1 tsp. active dry yeast
• 2 tsp. salt
• 1 2/3 cup warm water (110°F). – 400ml
• 1 tsp. fresh rosemary, finely chopped
• 1 tsp. fresh thyme, finely chopped
• 1 tsp. fresh sage, finely chopped

How to Make Whole Wheat Bread

1. Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 hours.
2. Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
3. Preheat oven to 450 degrees F (230 degrees C). When oven reached temperature place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat for approximately 30 minutes.
4. Do NOT remove the Dutch oven kettle from the oven, just remove the lid and gently slip the dough into the ungreased baking vessel, seam side up.  Cover and bake per the instructions below. (That way you don’t lose the heat you just spent half an hour to achieve to heat the pan.  There’s no need to shake the dough once it’s in the pan, it’ll spread by itself while baking.)
5. Bake for 30 minutes. Remove the lid and bake until the crust is golden brown, approximately 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.

I got give 3 out of date lemons so :225g each s-r flour, caster sugar, butter and 4 eggs. 50 min at 180C. Let cool – drizzle = 85g caster + lemon juice. Then strawberry jam and dust with icing sugar.

Recipe – 75ml white wine vinegar; 90g caster sugar; 1/2 tsp mustard seeds; 1/2 large onion; small red pepper; stick celery; 375g toms 1/2 fresh chilli. Veg all finely chopped.

Heat vinegar, sugar and mustard seeds until sagar dissolves; add onion, celery and pepper, bring to boil and simmer for 10 min; add toms and chilli for another 20 mins until mix thickens. (Traditional country preserves). I will add some herbs, garlic and lemon juice.

Strawberries bought yoghurt made. Tomatoes picked.

To make :- roasted aubergine dip; chilli and feta dip; toms and basil marinated; spinach and feta balls; courgette and feta fritters; lemon potatoes; herby potatoes; ladolemono; keftedes; spring green orichette; origano hallumi toms and mint yoghurt; Tzattiki; lemon cookies; lemon juice.

1.5kg toms deseeded; 4 cloves garlic; 2tbs olive oil and a handful of basil leaves torn. The last is not very helpful – and I know I do this myself! So I will adopt my own version.

Roast toms and garlic (skins on) in oven at 170 for 1 hour. Process and then put through mesh. I will not do the last bit as this is food to be enjoyed, not for the photographer or nob! I will add chopped/torn basil – looks like I might have plenty of red and sweet and greek basil.

First tomatoes will be picked tomorrow 14 July which seems a bit late? With the cost I think I will just need a handful per plant to break even as I have sold £10 worth which pays for the seed and pots., Just picked cucumber number 3 which may be it?

Box of Leons has arrived from Spain. So lemon recipes.

Lemon basil drink.

INGREDIENTS

• 1/4 cup freshly squeezed lemon juice
• 2 cups water
• 3 tablespoons pure maple syrup
• 4 fresh basil leaves (roughly 1 tablespoon minced)

• Combine the lemon juice, water, maple syrup, and basil leaves in a blender, and blend until the basil is completely broken down. No need to strain! (If your basil leaves are particularly large, start with just 2 leaves, and add more to taste.) 
• Serve over ice right away, or store it in the fridge in an airtight container for up to 3 days

limoncello recipe

Recipe is as follows but I will just make with 200g flour and 125ml water and other bits halved

• 450g bread flour
• 2 tsp dried instant yeast
• 1 tsp caster sugar
• 1 tsp salt
• 300ml warm water
• 3 tbsp olive oil
• 80g green or black olives (halved)
• 80g cheddar cheese (cut into small cubes)
• Extra olive oil for greasing
• Extra flour for dusting
• Semolina flour for dusting (optional) 
• Options, ground pepper/sun dried toms/garlic (just for flavour/thyme/ smoked paprika pinch.

I added all the options !- excellent dipped in tzatziki .

Tomato Keftedes – date and lemon slice – raspberry and oat scones – spicy tomato salsa