Welcome to my blog all about the things I love to grow and cook. You'll find a collection of seasonal gluten-free, dairy-free and vegan-friendly recipe posts, as well as a round up of my gardening throughout the year. I wish you good reading, happy cooking and perfect planting!
Hello everyone. We’re almost at the end of another month; how time flies. I’ve been taking some time off work and my blog this month but I found some time to capture some of the flowery and fruity delights that have come and gone these past 4 weeks.
The wonderfully prickly specimen below appeared in the garden last year courtesy of the birds. It didn’t flower, but produced some magnificent spiky leaves. This year it has gone from strength to strength and this month it really took off. Sadly it was a victim of its own success and toppled over under its own weight. Most of the blooms are growing at all angles but upwards apart from this one.
Something a little bit more delicate are the charming and dainty Campanulas which flower at the beginning and middle of the month. The flower-heads seemed a lot bigger this year. And in the picture below them, my beautiful, very fragrant and very old rose bush. It did me proud again this year and was laden with blooms. Sadly now finished, but I am ever hopeful for a second blooming later in the year.
The garden has been alive with bees and butterflies this summer. Lots of different varieties of bees all over the tiny petals of the Scabious (or Pincushion) flowers, it seems to be one of their favourite blooms. And here is a Scarlet Lady butterfly bathing on a very fragrant sun-bed of lavender.
Aside from the delicate and fragrant, the brash and bold flowers have also been abundant. The Hydrangeas seem more colourful than ever this year, and the poppies are springing up everywhere to add bright splashes of colour to the borders and beds.
It’s also been another good year for the outdoor soft fruit. The small espalier Morello cherry produced ¾kg cherries (all bottled and stored) and the raspberry bushes, now in their 14th year, have produced another mega-harvest of berries which I have frozen for making into jam later in the year. The dishful of berries in the picture were cooked with freshly picked rhubarb and made into a “crump”, one of my favourite desserts from my blog a couple of years ago. Here’s the link: Rhubarb, raspberry and custard crump (gluten-free, dairy-free, vegan)Very tasty it was too 🙂
That’s all from me for now. I look forward to sharing more recipes and garden posts in a short while.
Limes are my favourite of all citrus fruit. I love the intense, slightly perfumed flavour. A small fruit that packs a punch on the taste-buds. This week’s recipe is a simple dessert with a ginger gluten-free biscuit crust but can be easily adapted to use other plain biscuits if you prefer. If you like lemon, the filling will taste just as good using lemon on its own or as a mix with lime.
If you are making a gluten-free crust, it will be softer than if you use traditional biscuits, so pop the pies out of the tins and onto a serving plate at the last minute for best results. The mini lime pies make a perfect light summery dessert or tea-time treat served with berry fruits. I hope you enjoy 🙂
Makes: 12 pies
250g gluten-free ginger biscuits (if you use non gluten-free biscuits, the crust will be firmer), finely crushed
90g dairy-free margarine, coconut oil or vegan butter (if you use the oil or vegan butter, the crust will hold together better; dairy-free margarine gives a more crumbly texture), melted
Finely grated rind and juice of 3 limes (if using lemon and lime, you want about 75ml juice and 7g zest for good flavour)
90g caster sugar
45ml diary-free single cream (such as soya or oat)
Natural green food colouring, optional
Lime zest, dairy-free white choc bar shavings and small berries to decorate
Line a 12-cup jam tart tin with a double layer of cling film. Put the biscuit crumbs in a bowl and mix in the melted margarine, oil or butter until well mixed.
Divide the mixture equally between the tins and press into each indent using the back of a teaspoon or small pastry case shaper. Chill for 30 minutes to set.
For the filling, put the cornflour in a saucepan. Add the lime rind and gradually blend in the juice to make a smooth paste. Stir in 75ml cold water and the sugar.
Heat gently, stirring, until the sugar dissolves, then slowly bring to the boil, stirring , and simmer gently for 1 minute until thickened. Remove from the heat, stir in the cream and a few drops food colouring if using. Cool for 10 minutes.
Divide between the biscuit cases, tap the tin on the work top to level the filling and leave to cool. Chill for at least an hour before serving.
When ready to serve, carefully peel the pies from the cling film and place on a serving platter. Sprinkle with lime zest, white choc bar shavings and serve with mini berries such as wild strawberries.