Autumn approaches

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Autumn-flowering heather. Image: Kathryn Hawkins

Hello again. As I sat down to write this post, it felt like summer was here again. Today has been gloriously warm and sunny with blue sky all over. A perfect day to do some tidying up in the garden before the weather turns more seasonal. Whilst the nights are drawing in and leaves on the trees are on the turn, spring bulb shoots and leaves are sprouting all round the garden.

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Grape hyacinth foliage. Image: Kathryn Hawkins

The Japanese anemones have been in flower since early last month and are still going strong. Surviving batterings from both wind and rain, they are so hardy and yet so fragile looking.

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Pink and white Japanese anemones. Images: Kathryn Hawkins

One indicator that Autumn is upon us is when the Autumn crocus appears. Towards the end of last month the tall, pale, leafless stems of the crocus first appeared in the shadier parts of the borders. Another leafless stem is the Nerine. These lilies have opened this week; they love the sunshine and their deep pink petals are a very welcome sight when most plants are dying back.

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Autumn crocus and Nerines. Images: Kathryn Hawkins

In my garden, September is the time of year when a lot of produce is ready for harvest. This late sunny spell is very welcome particularly for the greenhouse tomatoes. I have so many green ones yet to ripen, but I am hoping that over the next couple of days more will start to redden, and herald the time to get the chutney pan out again.

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September greenhouse tomatoes. Images: Kathryn Hawkins

It’s not been such a good year for the old apple tree in the garden. In fact, you have to play spot the apple this year. I should have enough to put with the tomatoes for making chutney, but not enough to freeze. The miniature eating apples have done well though. The fruit is crispy, refreshing and sweet; they make a delicious tarte tatin.

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This year’s eating and cooking apples. Images: Kathryn Hawkins

The runner beans had a slow start this year but have more than made up for it now. The plants are heaving with beans. I dug the first of the Pink Fir potatoes last weekend, and was very pleased with the yield. They store well, so I should have plenty for a few weeks ahead. That’s all from me this week. I’m looking forward to spending the weekend out of doors and enjoying the sunshine. A happy weekend to you what ever you are doing 🙂

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Runner beans, Autumn raspberries and Pink Fir potatoes. Images: Kathryn Hawkins
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My weekend harvest. Image: Kathryn Hawkins
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Aronia berry and apple jelly (naturally gluten-free; dairy-free; vegan)

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Garden berries and apples combined to make a delicious jelly preserve.                            Image: Kathryn Hawkins

I wasn’t planning another preserve recipe for my blog so soon after my “jam” post earlier in the month, but last weekend I made up a new recipe and as the result was a success, I am sharing it with you this week.

I inherited several established shrubs and bushes when I moved into my current house over 15 years ago. Many were familiar to me but a few were not. One of the curios was the Aronia Melanocarpa. This is an evergreen shrub with leathery green leaves. In the summer it produces arms of red berries which ripen and turn black. For a while, I assumed the shrub with its berries was purely ornamental, however after a wee bit of research I discovered that the berries are edible.

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Aronia Melanocarpa shrub and fruit. Images: Kathryn Hawkins

The shrub is well known in the USA and was introduced into Europe in the 1700’s, as an ornamental. The berries get their common name of chokeberry because the fruit is very astringent when eaten raw, however, I have decided not to test this out for myself! The berries contain a large amount of vitamin C and looking on the web they are considered to be a bit of a “wonder-berry”. Aronia berries are ripe when they are fully black, which happens from mid to late summer depending on where you live. I found the ripest fruit difficult to pick without squishing the berries, so snipped off the stalks as well (which is fine for jelly making). The juice is potent and stains a vibrant shade of blue, so you might want to wear gloves. I should imagine the berries would freeze ok if you needed to harvest them in batches.

I could find little reference in terms of recipes, so I based my mixture on a cranberry jelly, adding apple to temper the astringency and to help with the set. The final jelly has set well and is dark red-purple in colour, with a taste that is sweet and quite similar to a blueberry preserve. This is a great result for me because my blueberry bushes produced no fruit at all this year, so I’m glad I have discovered the wonders of Aronia Melanocarpa 🙂

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Scottish berry jelly with oatcakes. Image: Kathryn Hawkins

Makes: approx. 650g jelly preserve

Ingredients:

  • 200g aronia berries, washed (small stems are fine if it is difficult to pick the berries without)
  • 400g whole cooking apples, washed
  • Approx. 430g granulated sugar – see method for exact quantities
  1. Put the berries in a large stainless steel saucepan. Chop the apples into small pieces, (skins, core and pips included) and add to the pan along with 350ml water. Bring to the boil, cover and simmer gently for about 10 minutes, mashing occasionally, until very soft and pulpy.
  2. Line a large nylon sieve with muslin and place over a large bowl. Choose a sieve that you’re not too precious about as it may stain blue with the juice. Carefully pour the pulp into the muslin and leave to cool. Leave to strain for at least 3 hours.

    4_steps_to_cooking_aronia_berry_and_apple_jelly
    Preparing the fruit for jelly-making. Images: Kathryn Hawkins
  3. Pour the strained juice into a measuring jug, cover and chill until required. Tip the pulp back into a saucepan. Add another 200ml water, and heat, stirring, until back to the boil.
  4. Repeat the straining of the pulp as before, but this time, after cooling, put in the fridge and leave to strain overnight until the pulp is very dry.
  5. Discard the pulp and pour the juice into the jug. I achieved 375ml juice from the first straining, and 200ml from the second. The ratio of sugar to juice is 450g sugar to 600ml juice, so I used 430g for my 575ml.
  6. Pour the juice into a saucepan and heat until steaming. Add the sugar, and stir over a low heat until dissolved. Bring to the boil and boil rapidly for about 10 minutes. For jelly making, I use a sugar thermometer to gauge the setting point – 104°-105°C- to give the best result.
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    Cooking the juice. Images: Kathryn Hawkins

     

  7. Pour into warm, sterilised jam jars and seal immediately. Leave to cool then label and store in the usual way. The jelly will keep fine for at least 6 months. Serve as a sweet preserve or with savoury dishes too.

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    Aronia berries, ripe and ready for picking. Image: Kathryn Hawkins

 

My July garden retrospective

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End of July in the garden. Images: Kathryn Hawkins

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.

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Wild thistle. Images: Kathryn Hawkins

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.

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Early July Campanulas. Images: Kathryn Hawkins
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Old fashioned, highly scented rose. Images: Kathryn Hawkins

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.

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Scabious and lavender with bumblebee and butterfly. Images: Kathryn Hawkins

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.

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Tall red poppies and small bush Hydrangeas. Images: Kathryn Hawkins

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 🙂

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Mid July Morellos. Images: Kathryn Hawkins
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Aptly named, Glen Ample raspberries. Images: Kathryn Hawkins

That’s all from me for now. I look forward to sharing more recipes and garden posts in a short while.

Grow your own bunch of flowers

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Carnations, back in fashion. Image: Kathryn Hawkins

This week’s post is one I’ve been putting together for over a year. At last the timing is right to publish. I hope it will be of use to anyone who likes “recycling” and raising plants for free.

A wee while ago I celebrated a “big” birthday. One of my friends sent me a very lavish bouquet containing many varieties of flowers. One bloom in particular caught my eye because it was not a favourite of mine.

The carnation (Dianthus) is a mainstay in many a flowery bunch.  It is great value and lasts for a very long time in  a vase of water. The carnation went out of fashion for the very same reasons that it is back in fashion today. However, my birthday-bouquet carnation wasn’t a patch on other varieties I’d seen. It had rich peach-coloured petals with a red frilly detail. It was a real beauty and changed my opinion of the flower there and then.

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My birthday carnation. Image: Kathryn Hawkins

A few months before my birthday, I’d been staying with my Mum and she had had a jug of green shoots on her window-sill. They were carnation cuttings which had rooted and she was about to plant in her garden. I could hardly believe that they would be so easy to root and grow on, naturally I had to have a go myself. Above is one of the cuttings from my original birthday carnations in full bloom last summer, 3 years after taking the cuttings from the original stems.

There are 2 simple ways to root carnation cuttings: one is simply in a pot of water on the window-sill (like my Mum did) and the other is with rooting powder and a pot of compost. If you fancy a go, the best time of year to do it is  from now and into early summer when the weather is warm.

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Selecting cuttings for rooting. Images: Kathryn Hawkins

Select side shoots from carnation stems that don’t have any flower buds on them. They should look healthy and have 4 or 5 sets of leaves on them. Trim off the bottom pair of leaves and cut the stem just below a joint.

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Rooting in water. Images: Kathryn Hawkins

To root in water, simply pop the cuttings in a jam jar of water and leave on a light window-sill, out of direct sunlight. Change the water every 2-3 days. After 3-4 weeks you should begin to see thread-like roots appearing from the joint on the stem.

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Potting on rooted cuttings. Images: Kathryn Hawkins

Once the roots appear, lightly dust the rooted ends in a little hormone rooting powder and plant in compost. Keep watered and in a well-lit, warm area out of direct sunlight – an unheated greenhouse is ideal. Once the plants are strong and established, plant outside in late summer.

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Rooting cuttings in compost. Images: Kathryn Hawkins
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Pot-rooted carnation cuttings. Images: Kathryn Hawkins

You can also root carnation cuttings by adding them straight to compost. Dip the ends of the cuttings in hormone rooting powder and place in compost. Cover with a clear plastic bag or cloche and sit on a warm, well-lit window-sill, not in direct sunlight. Keep watered. After 3 to 4 weeks the cuttings should have rooted. Remove the bag and keep the cuttings  in the same way as the water-rooted cuttings above until they are ready to plant outside in a few weeks.

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Last Autumn, carnations in flower in my garden. Images: Kathryn Hawkins

My carnations have been flowering on and off for the last 3 years. This spring, the stems had become very long and “leggy”. I trimmed them right down, leaving a few shoots in situ, and from the stalks I cut down, I took some more cuttings. Now I’m starting again with another batch of cuttings and looking forward to populating other areas of the garden with some very attractive carnation stems later on in the year.

I was amazed to see that even the tight flower buds I removed from my cuttings burst into flower after a few days indoors, which just goes to show that the carnation really is a great value flower. Happy blooming 🙂

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The last of the flower buds opened in a vase indoors and lasted for over a month.           Image: Kathryn Hawkins

 

Two potato gnocchi (gluten-free; dairy-free; vegan)

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Two potato gnocchi. Image: Kathryn Hawkins

I’m feeling a bit pleased with myself this week. I have just dug up the first couple of sweet potato plants and harvested a reasonable crop. I planted the “slips” back in early June in my unheated greenhouse, and with the wonderful summer we had this year along with plenty of watering, the plants flourished.

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Home-grown sweet potatoes, variety: Beauregard. Images: Kathryn Hawkins

To be honest, the sweet potatoes did better than the regular potatoes I planted outside. I grew my favourite variety, Pink Fir, which have knobbly pink skins and a delicious flaky texture inside. I had a fair crop, but I think the lack of natural rain water did inhibit their growth.

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Final crop of Pink Fir potatoes. Image: Kathryn Hawkins

This week’s recipe combines the two varieties to make one of my favourite Italian meals, the floury potato dumplings known as gnocchi. Adding sweet potato in the mix gives the dumplings a light golden colour, and subtle sweet flavour.

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Freshly cooked two potato gnocchi. Image: Kathryn Hawkins

Choose a dry textured white potato to mix with the sweet potato, and you’ll have the perfect textured gnocchi. Because my sweet potatoes were home-grown, they were quite small in comparison to ones I can buy. To make the perfect gnocchi, you cook the potato whole, in the skin, so you may need to cut up the potatoes if they are very large to make sure both varieties cook evenly and in a reasonable time.

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Scrubbed and ready for cooking. Image: Kathryn Hawkins

Once the dumplings are cooked through, I like to pop them in a heated pan with some melted dairy-free margarine and olive oil, and stir fry them for a few minutes to crisp up the outsides. The more traditional way of serving gnocchi is simply freshly boiled, seasoned, and then accompanied with the dressing of your choice – I like to dress freshly cooked gnocchi with extra virgin olive oil, some fresh basil and wild rocket leaves. I hope you enjoy the recipe.

Ingredients

Serves: 3 to 4

  • 450g same-size sweet and white potatoes, scrubbed
  • Approx. 100g gluten-free plain flour blend (I use Dove’s Farm)
  • Salt
  • 25ml good quality olive oil
  1. Put the whole potatoes, unpeeled, in a saucepan and cover with water. Bring to the boil and cook until tender – mine took about 15 minutes. Drain well, and leave to cool for about 10 minutes until just cool enough to handle, then slip off the skins.
  2. For perfectly smooth gnocchi, process the cooked potatoes by pushing through a ricer or wide meshed metal sieve, directly on to the work top, then work in sufficient flour, along with ½ tsp salt and the olive oil to make a smooth, firm dough.

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    Cooking and ricing potatoes for gnocchi. Images: Kathryn Hawkins
  3. Leave the dough to rest for 15 minutes on the work top, then divide into 4 pieces. Roll each piece into long rolls about 2cm thick, and cut each roll into 2cm wide chunks. You should be able to make about 50 pieces in total.
  4. To achieve the distinctive shape of the dumplings, roll the potato pieces into a balls and gently press your finger into the centre of each to make an indent, then roll onto the prongs  of a fork to make the pattern. Spread out the prepared gnocchi on a clean floured tea-towel.

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    Shaping gnocchi. Images: Kathryn Hawkins
  5. To cook, bring a large pan of lightly salted water to the boil and cook the dumplings gently, in 2 batches, for 2-3 minutes until they float to the surface, then remove from the saucepan  using a slotted spoon and place them in a warm serving dish. Cover and keep warm while you prepare the remaining gnocchi in the same way. Serve immediately with your favourite accompaniment. Buon Appetito!

    Close-up_on_serving_of_freshly_cooked_home-made_two_potato_gnocchi
    Freshly cooked gnocchi with fresh basil, black pepper and wild rocket. Image: Kathryn Hawkins

Runner bean fattoush (gluten-free; dairy-free; vegan)

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Runner bean fattoush. Image: Kathryn Hawkins

A variation on a Middle Eastern classic salad for you this week. Fattoush is served all over the Middle East in various forms, but always with toasted bread added to it. It makes a light and refreshing sharing platter as a starter or lunch, and also serves as a versatile accompaniment to barbecued and grilled food. Most usually Fattoush consists of crisp lettuce, cucumber, tomato, pepper, onion and herbs, with chunks of bread tossed into them. It is usually dressed simply with olive oil and lemon juice.

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My take on a Middle Eastern classic salad. Image: Kathryn Hawkins

The good mix of sunshine and, latterly, rain this summer has produced a flourish of runner beans. Only 3 plants survived the initial “trauma” of being planted outside this year, and they were very skinny and frail for several weeks. But then suddenly they took off, and now just look at them, I have my very own giant beanstalks.

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Come rain, come shine, I have plenty of beans on the vine. Images: Kathryn Hawkins

My fattoush recipe combines the salad ingredients I have growing in the garden at the moment – cucumber, tomatoes and runner beans. For the herb, I used salad burnet which has a refreshing cucumber taste; coriander, mint and parsley are most usually added.

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Freshly picked runner beans, cucumber and salad burnet. Images: Kathryn Hawkins

Instead of onion, I used fresh chives, and for extra crunch, I chopped up some whole almonds and sprinkled them on top. After toasting the bread, I seasoned it with salt, pepper and tangy sumac powder for extra zing.

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Toasted gluten-free pittas with olive oil and sumac. Image: Kathryn Hawkins

Ingredients

Serves: 4

  • 175g runner beans
  • 1 Romaine or Little Gem lettuce
  • 150g cherry tomatoes
  • 1 small cucumber
  • A small bunch fresh chives (or use 3 chopped spring onions, or finely chop half a small red onion)
  • A few sprigs salad burnet (or coriander, parsley and/or mint)
  • 2 large gluten-free pitta breads
  • Good quality olive oil
  • Sumac powder
  • Salt and freshly ground black pepper
  • 50g whole almonds, roughly chopped
  • Fresh lemon
  1. Trim the beans – I like to peel the sides with a vegetable peeler, and then nip of the tops. Cut into chunks. Bring a small saucepan of water to the boil and cook the beans for 3-4 minutes until lightly cooked. Drain well and rinse in cold running water to cool. Drain well.

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    Preparing fresh runner beans. Images: Kathryn Hawkins
  2. Tear or shred the lettuce and place in a large serving bowl. Halve the tomatoes, and thickly slice the cucumber. Toss into the lettuce along with the cooked beans. Snip the chives into pieces with scissors and strip the leaves from the salad burnet or other fresh herbs. Mix into the salad.
  3. Toast the pitta breads. Brush with oil and sprinkle with sumac and season to taste. Tear into chunky pieces and toss into the salad. Sprinkle with almonds. Serve the salad with olive oil and wedges of lemon to squeeze over.

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    Close-up on fattoush. Image: Kathryn Hawkins

 

 

Warm tomato, sage and caper bruschetta (gluten-free; dairy-free; vegan)

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Warm tomato, sage and caper bruschetta. Image: Kathryn Hawkins

I have never been able to pick home-grown tomatoes this early before. Usually, my tomatoes don’t ripen until at least September, and I’m always left wondering whether I will be making pots-loads of green tomato chutney. This year, the tomatoes are ripening at least one month ahead, and I am delighted 🙂

I planted 8 different varieties this year in the greenhouse, and all are doing very well. I’m going to be eating a lot of tomatoes this year!

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Early August tomato harvest. Image: Kathryn Hawkins

I enjoy eating tomatoes raw, simply sliced, sprinkled with a little seasoning, and a pinch of sugar to bring out the sweetness, and topped with a few fresh basil leaves.

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A colourful variety of tomatoes. Images: Kathryn Hawkins

However, I do cook with them occasionally, and my recipe this week is for a lightly cooked tomato dish which I put on top of gluten-free ciabatta-style bread to eat as a light lunch or quick supper snack. The topping also makes a great sauce to serve over pasta or roast veg. The tomatoes are flavoured with fresh sage, garlic and capers, and for a tangy sweetness, I’ve added a little white balsamic vinegar.

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Rosella tomatoes, fresh sage, and Flamingo tomatoes. Images: Kathryn Hawkins

To enjoy all the flavours of the recipe, leave the mix to cool slightly before serving rather than eating it too hot or fresh out of the saucepan.

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Bruschetta ready to serve. Image: Kathryn Hawkins

Serves: 2

Ingredients

  • 225g small tomatoes, halved or quartered
  • A few leaves fresh sage
  • 1 clove garlic, peeled and finely chopped
  • 1 tbsp. capers
  • 1 tbsp. white balsamic vinegar
  • Salt and freshly ground black pepper
  • Extra virgin olive oil
  • 4 slices of freshly toasted bread
  1. Put the tomatoes, sage, garlic, capers and vinegar in a small saucepan. Season to taste and heat gently until simmering. Cover with a lid, turn down the heat to low and cook the tomatoes very gently for 10 minutes, until soft. Leave to cool for about 30 minutes.

    Tomatoes_capers_fresh_sage_and_gluten-free_ciabatta_bread
    Bruschetta ingredients and preparation. Images: Kathryn Hawkins
  2. To serve, discard the sage leaves. Drizzle freshly toasted bread with olive oil and spoon over the tomato topping. Garnish with fresh sage.

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    Bruschetta, ready to serve. Image: Kathryn Hawkins

 

Fresh raspberry jellies (gluten-free; dairy-free; vegan)

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Fresh raspberry jellies. Image: Kathryn Hawkins

It’s peak raspberry season here in central Scotland, and the juicy red fruits are coming thick and fast. I have bags of berries in the freezer already for jam making later on in the year, but right now, I’m enjoying them cooked in a compote with rhubarb on my breakfast granola and as an occasional treat in a fruity dessert. Fresh_Scottish_raspberries_growing_on_bushes

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Ripe and ready for picking, home-grown Glen Ample raspberries. Images: Kathryn Hawkins

My recipe this week takes me back to my childhood. We often had jelly for dessert as kids. Using fresh fruit takes a bit of effort but the flavour can’t be beaten. The variety of raspberries I grow are called Glen Ample. They are ideal for cooking because they are very juicy and flavoursome, but they do lack sweetness when eaten fresh. You may need to alter the amount of sugar and water in the recipe if you have a different variety.

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Freshly picked and ready for cooking. Image: Kathryn Hawkins

To set jellies, I use the Dr Oetker product ‘Vege-Gel’, which is a gelling powder made from Carrageenan. It gives a lovely silky, smooth soft texture. You’ll need to alter the preparation instructions if you prefer to use another setting agent.

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Free-from home-made raspberry jelly. Image: Kathryn Hawkins

To finish the jellies off, I made a free-from white ‘chocolate’ and coconut ganache to top the jellies for an extra special indulgence. Use dark chocolate if you prefer something less sweet.

Makes: 4

Ingredients

  • 450g fresh raspberries
  • 100g caster sugar (or amount to taste)
  • 6.5g sachet Vege-Gel (Dr Oetker)
  • 100g free-from white ‘chocolate’
  • 50g dairy-free coconut milk yogurt
  • Fresh raspberries and raspberry leaves to decorate
  1. Rinse the raspberries and shake off the excess water. Put in a saucepan with the sugar and 75ml water. Heat gently, stirring occasionally and carefully, until the sugar dissolves. Bring to the boil and simmer for 5 minutes without stirring. Leave to cool for 10 minutes.
  2. Place a nylon sieve over a heatproof jug and strain the raspberry mixture through. Leave to cool completely then discard the pulp. Try to avoid squeezing the raspberry mixture in the sieve as this will make the jelly cloudy.
  3. Pour 200ml cold water into a bowl and sprinkle over the Vege-Gel powder. Whisk until completely dissolved. Pour into a saucepan and add the raspberry juice. Heat the mixture to boiling point and then leave to cool for about 30 minutes. As the liquid cools, the mixture begins to set, so keep an eye on it to avoid it setting completely in the saucepan.

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    Making vegan raspberry jelly. Images: Kathryn Hawkins
  4. Divide the mixture between tumblers or heatproof glasses – the glasses need to be at least 150ml capacity. Leave to cool completely, then chill for an hour until firm.

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    Making free-from white chocolate ganache. Images: Kathryn Hawkins
  5. For the topping, melt the free-from chocolate in a small heatproof bowl over a saucepan of barely simmering water. Leave to cool for 10 minutes, then stir in the yogurt. Spoon on top of each jelly and return to the fridge for a further hour to set. Decorate, serve and enjoy 🙂

    Single_serving_of_vegan_fresh_raspberry_jelly
    Free-from fresh raspberry jelly with white ‘chocolate’ ganache-style topping. Images: Kathryn Hawkins

 

 

Rhubarb and almond jalousie (gluten-free; dairy-free; vegan)

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Iced and sliced, rhubarb and almond jalousie. Image: Kathryn Hawkins

I pulled my first stems of rhubarb at the weekend. The 3 crowns I re-planted back in the Autumn are doing well in their new patch (watched over by 2 stone rabbits), and it is looking likely that there will be plenty more stems before the summer is over.

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My first harvest of home-grown rhubarb. Images: Kathryn Hawkins

To celebrate my first harvest, I have a simple rhubarb recipe to share this week. It’s a pastry classic, and gets its name from a slatted louvre window because it has thin slits cut across its top which give a glimpse of the filling inside. I’ve combined the tartness of the fresh rhubarb with the sweet, richness of marzipan, but I realise this is an ingredient not to everyone’s taste, so if you’re not a marzipan fan, simply leave it out altogether or make a thick vanilla custard instead and spread this across the pastry instead.

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Iced and ready to serve. Images: Kathryn Hawkins

I gave a recipe for a Gluten-free rough puff pastry (with dairy-free & vegan variation) on my blog last year which you can use for this recipe, but if you don’t have time to make your own, SillyYak make a very good gluten-free, vegan-friendly pastry. Alternatively, for wheat eaters, roll out ready-made traditional puff pastry thinly and instead.

Serve this delicious pastry warm as a dessert with custard or leave to go cold and enjoy a slice as a pastry with a cup of coffee.

Serves: 6

Ingredients

  • 300g fresh rhubarb
  • 40g caster or vanilla sugar
  • 325g gluten-free, vegan puff pastry (such as Silly Yak)
  • 125g natural marzipan, coarsely grated
  • A little dairy-free milk, optional
  • 50g icing sugar
  • A few drops almond extract
  • A few toasted flaked almonds
  1. Trim the rhubarb and cut into short, even-thickness lengths. Place in a frying pan, sprinkle over the sugar and heat gently until steaming. Cover and cook gently for about 5 minutes until tender. Leave to cool completely. Cooking rhubarb this way means you will have little juice which is important in this recipe in order to keep the pastry crisp.
  2. When ready to cook, preheat the oven to 220°C (200°C fan oven, gas 7). Line a large flat baking tray with baking parchment. Divide the pastry into 2 equal portions. On a lightly floured surface, roll out one piece of pastry to make a rectangle 28 x 15cm.
  3. Sprinkle over the marzipan, leaving about 2cm pastry showing all round the edge, and spread the rhubarb on top. Brush the pastry edge with water or little dairy-free milk if preferred.

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    Preparing the bottom layer of the jalousie. Images: Kathryn Hawkins
  4. Roll the other piece of pastry to a rectangle slightly larger than the bottom piece and carefully lay the pastry on top. Press down the edges well to seal them together and slice off any ragged pastry to neaten the edge.
  5. Using a sharp knife, cut thin slashes through the top of the pastry to make the slatted effect. Carefully transfer the pastry to the baking tray, brush with dairy-free milk if liked and bake for about 30 minutes until browned. Leave on the tray to cool for 30 minutes before transferring to a wire rack to cool further.

    3_further_stages_to_making_and_baking_a_jalousie
    Finishing and baking the jalousie. Images: Kathryn Hawkins
  6. To decorate, sieve the icing sugar into a small bowl and mix in a few drops of almond extract and about 2 teasp warm water to make a smooth, drizzling icing. Use a teaspoon to drip the icing all over the top of the warm or cold pastry and then scatter with almonds. Transfer to a serving plate or board to slice and serve.
    Jalousie_freshly_drizzled_with_almond_icing
    Freshly drizzle-iced jalousie, sprinkled with toasted flaked almonds. Image: Kathryn Hawkins

    Slice_of_rubarb_and_almond_jalousie_ready_to_eat
    An iced slice, ready to eat. Image: Kathryn Hawkins

 

 

 

August in a Scottish garden

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August flower border with Ox-eye daisies. Image: Kathryn Hawkins

Since the end of last month, it has felt like summer has left us here in central Scotland. There have even been a couple of chilly nights when it’s felt like Autumn is on the way. Whilst there has been some warm sunshine, the blue sky days have been peppered with heavy rain showers, and the poor plants, flowers and shrubs have been taking a battering.

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Soft pink Astilbe. Images: Kathryn Hawkins

This baby pink-coloured Astilbe reminds me of candy-floss. The tiny, soft flowers bunch together to give a fluffy-looking display which seems to bounce back even after the heaviest of showers. Just as pink and delicate-looking (and able to withstand the rain!) are the Japanese anemones which grow in a cluster at the base of one of the trees in the back garden. I also have a white variety but this year, the pinks are well ahead of the whites.

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Pale pink Japanese anemones. Image: Kathryn Hawkins

On the opposite flowerbed to the anemones is where the wispy Scabious grow. I tie the wiry floral stems in loose bunches, supported with canes, to keep them from falling over and splaying all over the place. The blooms form small white globes, tinged with pale blue-lilac petals; they are so pretty, and the bees love them!

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Wispy Scabious blooms. Image: Kathryn Hawkins

There are lots of flamboyant red and mauve poppies growing alongside the fruit bushes at the moment, but sadly, each one is only surviving no longer than a single day. These beauties are just too fragile to withstand the heavy rain drops. I managed to enjoy this one for a few hours this week, but sadly the next morning, all the petals had fallen.

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Rain splattered mauve poppy. Image: Kathryn Hawkins

I’m glad of some longer lasting colour in the garden from my ever-faithful Hydrangeas. All the bushes are in flower now and they will continue to bloom for several weeks, subtly changing colour as time goes on. At the moment, the colours are soft and muted, but as Autumn draws nearer, the petals will deepen in colour and become more intense.

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Fresh in bloom, assorted Hydrangeas. Images: Kathryn Hawkins

To finish my garden round-up for this month, the greenhouse is pretty colourful at the moment as well. I’ve been picking cucumbers and tomatoes for a few days now, and it looks like I am going to have plenty of produce for the weeks to come. So, until next month, I bid you: happy gardening!

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In the greenhouse, cucumber and Tigerella tomatoes. Images: Kathryn Hawkins