Category: Cooking

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

I have just been given a couple of packs of tomatoes (8x big ones), and 12 X limes and 4x oranges by Matt at the shop. Tomatoes are big so I think sauce or ketchup with mint and herbs?. I had started some cookies with dates and lemon. I reckon coconut flour and coconut oil. Then lime icing? Fairly simple? Maybe some nuts on top?

Then the recipe from kitchen garden mag (thanks Holly and Mart) for blueberry and oat scones.

Today salad nicoise with tomato, goat cheese and onion flan. Making yogurt for some flat breads tomorrow with spicy chick peas, salad and tzatziki. I thing I will be largely vegetarian for the summer once the toms come on stream.

I got this recipe from a Cypriot cookbook called orexi! Long list of ingredients which I will adapt next time – (sighs of resignation from friends!). Basically get filo pastry sheet and fill with whatever, and then bake for 10 minutes to crisp up.

4th lot this summer – I think that will do for now. Although I might try a batch with strawberry mint and another with lemon verbena. Not sure if I would have to make them separately, or add the herbs at the end; or maybe soak herbs overnight, whizz and strain – I just checked – add the diced mint after taking jam off the heat – but I still think this means making separate lots. So 500g at a time?

Next up will be tomato preserves, chutney, pickle, sauce, dried toms. Hopefully in a week or so.