In my road we all have (or had – my rewinding!) 5/6m sq front gardens which are lawns. Yet we all have a lawn mower which we use once a fortnight or longer. And then we have our power drills (used rarely) and so many other appliances like this. I would love to lend out the following pasta maker, yoghurt maker, ravioli maker, pizza stone, jam saucepan (big) and maybe even the food mixer although I do use it regularly, but many do not – and I never used to. I have offered to lend all these things, but no one takes me up? Does this make me a freak for making my own pasta and pizza and yoghurt? But we should share more!
PESTO
Bumper crop of basil so pesto time with recipe from Jamie Oliver
JAM
Apricot jam made successfully, strawberry jam has not set, despite following guidelines with a thermometer for 104.5C. I will just have to use the 15 pots for cookies and cakes – cool. Recipe suggestions welcome.
Now is the time to do jam, so I might go to Lildl tomorrow and see what fruit is going cheapish. Can I get gooseberries and apricots and different coloured fruits for a rainbow. I think I might need to get more jars – but have nice labels thanks to Aaron.
Inside and out
STRAWBERRY AND ELDERFLOWER JAM
JAMJAM
I am getting prepared. Cheddar strawberries in the main. Then maybe some herbs in some? Some thoughts on not using my herbs enough, but when they go to flower the bees love them – so no issue. Basic recipe below.
1kg strawberries; 1kg caster sugar; 1/2 tsp citric acid. Juice of one lemon. Hod the strawberries and bring pan to boil stirring the mix to dissolve the sugar. Heat to 105C – I have a thermometer now, but otherwise use saucers that have been in the freezer for 30 minus to test how runny it is. Strawberry Jam is actually quite difficult as it has difficulty in setting! And then what to add – I am tempted by chopped lemon verbena? And maybe a touch of apple to add a little pectin.
SUNDAY RECIPES
Mouth watering already Salmon, cucumber and avocado,
ELDERFLOWER CORDIAL
CHEESE BISCUITS
Basic dough is 150g self-raising flour; 80g butter, splash of olive oil, pinch of salt and 50g cheese plus 25g to top before cooking for 10 min at 220C. I think dough in fridge for 30 minutes might be good?
Variations with types of cheese, I think a little parmesan. Then divide the dough and add separately basil, rosemary, garlic, pepper, chilli, lemon zest, parsley, mint(Moroccan), mint (ginger). Dust with smoked paprika and sesame seeds? Recipe below for added inspiration/experiment. Get the variants ready before hand – all finely chopped. To make all options and combinations I might double up basic ingredients for the dough.