Tuesday, 31 October 2017

A gift of apples...

Mr digandweed arrived home the other evening with a big bagful of apples ; a gift from a colleague, from their garden.
 Beautiful, rosy cheeked cooking apples, just waiting to be turned into something delicious .



I immediately had in mind a recipe for a luscious cinnamon apple butter; a recipe that my sister made a couple of years ago, from a book called Perfect Preserves:Maggie Mayhew.
Apple butter is a thick spread made from cooked pureed apples, cider, cinnamon and sugar.



Apple and cinnamon are a match made in heaven and apple butter seems to encapsulate the essence of Autumn.
It is also relatively straightforward to make. There is no worry over whether it has reached setting point, since the pureed apple and sugar are simply bubbled away until a good spoonable consistency is reached.



Spread it thickly on hot buttered toast or scones and enjoy!


Today is the last day of October, the clocks have gone back and Bonfire night is looming.
How did all that happen?!
Hope you are enjoying these last autumn days.

annjenny
x


Sunday, 15 October 2017

Autumn celebrations.


Some things in life remain a mystery - such as why the beetroot on the allotment were a dismal failure this year!
Poor germination and diddly squat growth meant that these two beetroot were virtually the sum total of the harvest.





But augmented by some extra beetroot and red cabbage from the shop, I was able to make Borscht, one of my favourite autumnal soups .
A quick 'google' reveals numerous recipes for this well known soup.... and opens a Pandora's box as regards its origin and list of ingredients;
is it Polish or Russian, should it include meat of some sort or be purely vegetable based?
I will leave you to make your own mind up!

In the end, shunning any meat content, my recipe included equal amounts of grated raw beetroot and red cabbage (about 500g each, reserve a little of the beetroot for decoration later) with one grated red onion and one carrot , all lightly sauted in butter before being simmered in a well flavoured vegetable stock until tender. Add a small amount of tomato puree and red wine vinegar to taste, season with salt and pepper then blend.
I like to serve this with a spoonful of yoghurt mixed with a small amount of creamed horseradish and topped with a little of the reserved beetroot for decoration.







Earlier in the week, Tiny Girlie, her mama and I were on a mission to find a pumpkin patch, in order to celebrate this most autumnal of vegetables.
A drive across the wide open fields of the Fens proved fruitless, until we stumbled upon a PYO farm  just a few miles from here.
Here, we found pumpkins, squash and gourds of every description, plus a lovely farm shop ...and tea and home made cake!
It took a while to decide upon the perfect pumpkin ...


But having selected one, we also picked sweetcorn for our tea and said hello to the friendly scarecrow.


We are going to carve smiley faces on the larger pumpkins.
Though I'm not a fan of Halloween, decorating the house with these lovely vegetables seems a fitting way to celebrate the beauty and bounty of Autumn.



Hoping you are enjoying this wonderful season too.

annjenny
x



Sunday, 1 October 2017

October



October is such a beautiful month; a month of golden hues, of cocoa-coloured nuts and conkers, russet tinged apples and pears.
This time a year ago, dear daughter had just had her first round of chemotherapy and so it was fitting that, on Friday evening, a year on, we both took part in Maggie's culture crawl, a night-time sponsored walk around the city of Nottingham to raise money for this wonderful charity.

The photo below is of the iconic library building on the Nottingham University Jubilee campus and was just one of the places we visited.


We had a wonderful fun filled evening, walking through parts of the city not usually accessible at night, in the company of lots of other lovely people and entertained along the way by musicians and actors explaining the history of various buildings - and not to mention sustained by some delicious food!


Meanwhile, back on the lottie, I have harvested the Butternut squash.



I grew several plants from seeds that I saved from last year.
I have always found the squash to be a reliable crop, despite our sometimes unpredictable summers... and also extremely versatile in the kitchen.
Amongst other things, squash make delicious soups.







Recipe adapted from Roasted Butternut Squash Soup: New Covent Garden Book of Soups.

Here's to a cosy week ahead full of autumnal colours.

annjenny
x