Just peachy: Peach and almond bake (gluten-free; dairy-free, vegan)

September 16, 2021September 16, 2021 ~ My virtually free-from kitchen ~ 2 Comments

Peach_and_almond_bake_freshly_cooked — Fresh out of the oven. Image: Kathryn Hawkins

Hello everyone. I hope life is treating you well. Time for a foodie post this week, and something to celebrate the fabulous fruit around at the moment. I picked Victoria plums from the garden last weekend and have been busy making compote and jam, and it won’t be long now until the apples and pears are ripe and ready. One of the most delicious fruits I have eaten recently have been fresh peaches (sadly not homegrown). As well as enjoying them just as they are in all their juicy-sweet deliciousness, I made this bake which I thought to share with you.

Fresh_peach_still-life — Just peaches. Image: Kathryn Hawkins

The bake will work with other seasonal fruits like plums and greengages – you’ll just need to adjust the sweetness accordingly. As well as adding flaked almonds to the topping, I have added my beloved marzipan but this can be left out and sweeten the topping with sugar instead. If you’re not an almond fan, try pecans or toasted hazelnuts and maple syrup, and add finely grated orange rind or vanilla extract for extra flavour.

Fresh_peach_halves_and_slices_with_lemon_juice — Preparing fresh peaches. Images: Kathryn Hawkins

I did struggle a bit to remove the stones from the fruit as they were a little bit soft, so slightly less ripe work better for neat slices. I add lemon juice to the slices before sweetening as I find that peaches often discolour when cooked.

Overhead_and_scooped_out_peach_and_almond_bake — Looking peachy. Image: Kathryn Hawkins

Serves: 6

Ingredients

6 firm to ripe peaches
Juice of 1 lemon
2 tbsp caster sugar
1 tbsp cornflour (cornstarch)

For the topping:

150g gluten-free plain flour blend
75g dairy-free block margarine (or butter), cut into pieces
A pinch of salt
75g marzipan, grated
50g toasted flaked almonds
15g chopped pistachios

1. Preheat the oven to 200°C, 180°C fan oven, gas 6. Wash and pat dry the peaches, then cut in half and remove the stones. Cut into thick slices and place in a baking dish. Toss in the lemon juice to help prevent browning. Set aside.

2. For the topping, put the flour in a bowl and add the margarine and salt. Rub the margarine into the flour until well blended. Stir in the marzipan making sure it is well distributed and then stir in the flaked almonds.

6_steps_to_making_the_almond_topping_for_peach_and_almond_bake — Almond topping preparation. Images: Kathryn Hawkins

3. Mix the sugar and cornflour (cornstarch) into the peaches and sprinkle the topping over the fruit. Put the dish on a baking tray and bake for 30-35 minutes until lightly golden. Best served warm, sprinkled with pistachios.

Prepared_peaches_and_peaches_with_almond_topping — Peaches and almond topping. Images: Kathryn Hawkins

Serving_of_peach_and_almond_bake — Inside peach and almond bake. Images: Kathryn Hawkins

That’s all for another week. I hope enjoy the recipe and I look forward to posting again in a few days time. Until then, take care and stay safe 🙂

Late Autumn in the garden

November 19, 2020November 19, 2020 ~ My virtually free-from kitchen ~ 2 Comments

Evergreen_and_bare_trees_under_a_November_blue_sky — A blue-sky November day. Image: Kathryn Hawkins

Hello again. I’m back in the garden this week. It’s been a topsy-turvy few days of weather. We have had a lot of rain, a few strong winds, and plenty of grey, gloomy skies. However, there have been one to two blue-sky days, one of which was today, and as well as being a great opportunity to get outside and do some tidying up, I have been able to take all my pictures in the glorious November sunshine.

Bright_yellow_leaves_of_Japanese_maple_in_Autumn — Flaming yellow Acer before and after the fall. Images: Kathryn Hawkins

The two images above capture the essence of Autumn for me. One day you can admire the brilliant colours of a tree in leaf, and then the next day, following a heavy downpour, the leaves are washed to the ground and the paths and beds are covered in a rich golden carpet.

Golden_beech_leaves_in_a_thick_high_hedge_in_Autumn — Beech hedge in the Autumn sunshine. Images: Kathryn Hawkins

The beech hedge is more robust than the Japanese Maple, and is still fully clad although the golden leaves have dried and browned this week. I love this hedge. It is quite tall and thick and is alive with the sound of bird-song – many sparrows live in this hedge and at times their chitter-chatter tweeting is quite something to hear. You never feel alone in this part of the garden.

Cotoneaster_branch_with_red_leaves_in_sunlight — Sunlit Cotoneaster. Image: Kathryn Hawkins

There are several Cotoneaster shrubs growing around the garden. This one hangs over the front drive-way. It is rather spindly compared to others that grow up against walls, and to be honest, I rarely notice it. In the sunshine the other day, the tiny leaves were glowing red, it really caught my eye.

Pale_lilac_Hebe_in_flower_in_November_2020 — Late-flowering Hebe. Image: Kathryn Hawkins

Just the other side of the Cotoneaster, this pale lilac Hebe has come into flower for the second time this year, and in the back garden a lonely, and tired-looking Foxglove is still clinging on to a few of its precious pink flower heads.

Late_flowering_pink_Foxglove — Fading Foxglove. Image: Kathryn Hawkins

Greenhouse_tomatoes_in_a_Scottish_garden_at_the_end _of_the_season — Last greenhouse tomatoes of the year. Images: Kathryn Hawkins

I’m feeling a bit sad this week as I have finally harvested all my tomatoes. The plants were slowly withering away in the greenhouse due to a lack of light and warmth at this time of year, and with the prospect of some very chilly weather in the offing, I decided to pick off all the fruit and bring the tomatoes indoors. I am hoping some will ripen off a bit more, but the majority will be going in chutney. The greenhouse is looking pretty bare today now that I have taken down most of the vines.

Chamomile_flowers_in_November — November Chamomile flowers. Image: Kathryn Hawkins

It seems slightly unseasonal to me to have so many Chamomile flowers in bloom. The rockery in the back garden has four large plants, all with several daisy-like heads. They certainly make a cheery feature in this part of the garden now most of the other plants are dying back.

Snow_berries_under_a_blue_sky_in_late_Autumn — A flurry of snowberries. Image: Kathryn Hawkins

Before I started writing this post, I looked back at images I have taken of the garden in previous Novembers and I came across a picture of a small cluster of snowberries taken a couple of years ago. The same plant is now covered in berries after being given a new lease of life earlier in the year. It was given a lot more space to develop when an old shrub was taken out. I’m so glad it has made the most of its new found freedom.

Pink_Japanese_Anemone_variety_Loreley — Japanese Anemone hybrid “Loreley”. Image: Kathryn Hawkins

My final image this week is of another new pink Japanese Anemone which wasn’t in flower in time for last month’s piece. This one is called Loreley. It has gone from strength to strength since it was planted, and still has flower buds yet to open. I wonder how long it will keep flowering given that we are heading for winter.

That’s all from me this time. I hope you are all keeping well and staying safe as we head into the winter months. Until next time, my best wishes to you. See again you next time.

September reflections

September 24, 2020September 24, 2020 ~ My virtually free-from kitchen ~ 2 Comments

Acer_leaves_turning_colour_in_September_2020 — Acer leaves in the Autumn sunshine. Image: Kathryn Hawkins

Hello again. I hope you are keeping well. It’s been a busy month for me which has meant that I haven’t had much spare time to put a post together. Now as the season feels like it is shifting, I thought I would take a look back on what’s been happening out of doors this past month.

Under_a_hedgerow_Autumn_crocus_growing_in_a_collapsed_clump — A cascade of Autumn crocus. Image: Kathryn Hawkins

The garden is showing signs of Autumn now with leaves changing colour and a crop of pale lilac crocus appearing in a shady border. Earlier in the month I went to visit my family in Sussex. The weather was very warm and we spent most of our time together out of doors. On one walk, I was delighted to find some blackberries untouched in a hedgerow and was able to carry my precious cargo of black jewels all the way back home to Scotland to make into a compote with apples from my tree. Delicious.

Wild_blackberries_growing_in_a_Sussex_hedgerow — Wild hedgerow blackberries. Images: Kathryn Hawkins

Old_apple_tree_laden_with_cooking_apples — My apple tree laden with fruit. Images: Kathryn Hawkins

Box_of_freshly_picked_Lord_Derby_cooking_apples — First pickings. Image: Kathryn Hawkins

As you can see, it’s another good year for apples. I’ve only picked a few so far, but I think with the weather turning cooler this weekend and a predicted frost,, I will be picking the remainder in the next few days. I’ve also harvested a lot of potatoes, and put many more in storage. I’m feeling pleased with myself, after years of giving up on carrot growing, I’ve had a fair crop this year. The variety was called “Rainbow” and I had high hopes of a multi-coloured batch, but in the end, they were mostly yellow. No matter, they tasted fresh and spicy, just as homegrown carrots should do.

Homegrown_Scottish_carrots_September_2020 — Freshly dug carrots. Images: Kathryn Hawkins

Wooden_box_of_freshly_dug_Nicola_potatoes — Box of tatties. Image: Kathryn Hawkins

I’m over-run with tomatoes too. Dehydration for the small ones, and tomato sauce for the larger ones. I haven’t started my annual chutney making ritual, but once the apples are picked, the preserving with begin.

Homegrown_Rosella_Piccolo_baby_plum_and_Marmands_tomatoes — First major haul of tomatoes. Images: Kathryn Hawkins

Back in the garden, my lovely scented rose bush is back in flower, and the orange lupin is flowering for the third time – I didn’t know this was possible! Another splash of orange in the garden comes from the carnations I planted a few years ago. Back in the spring, I moved them to a different spot, in a raised bed by a sunny wall, and they are thriving.

Pink_scented_rose_and_orange-pink_lupin — Second-time-around rose, and lupin in third flowering. Images: Kathryn Hawkins

Growing_against_a_sunny_wall_orange_carnations — September carnations. Image: Kathryn Hawkins

I’m pretty sure that I mentioned the Japanese anemones in my last garden post back in August. They have gone from strength to strength, and I think this year is the first time they have grown en masse to create such an impactful display under the apple tree.

White_Japanese_Anemones_September_2020 — Japanese Anemones under apple tree. Image: Kathryn Hawkins

That’s me for another month. I wish you well over the coming days, and look forward to sharing a recipe with you next time around. Until then, my best wishes to you.

Apple and tomato tart tatin (gluten-free; dairy-free; vegan)

October 3, 2019October 3, 2019 ~ My virtually free-from kitchen ~ 4 Comments

Whole_tart_tatin_with_tomatoes_and_thyme — Apple and tomato tart tatin. Image: Kathryn Hawkins

Here we are in the bewitching month of October already. Where does the time go? We’ve been enjoying some late season sunshine here in central Scotland which has been very welcome. Not only am I still able to garden and tidy up outside uninhibited by poor weather, the tomatoes are ripening off nicely in the greenhouse, and all the eating apples are ready for picking.

Greenhouse_grown_early_October_tomatoes_on_the_vine — Flamingo and Ildi tomatoes. Images: Kathryn Hawkins

Close-up_of_small_eating_apples_on_a_miniature_tree — Miniature eating apple tree (variety unknown). Image: Kathryn Hawkins

This week’s recipe is my twist on the well known French upside-down apple tart. So many tomato varieties are sweet to eat these days, they can easily be eaten as part of a dessert. However, I’ll leave it up to you to decide how you serve this recipe. The tart goes well either served simply dressed with olive oil and balsamic vinegar, or is equally as delicious served as a dessert with pouring cream or custard.

Single_serving_of_apple_and_tomato_tart_tatin_with_olive_oil_and_balsamic_vinegar — Served warm with olive oil and balsamic vinegar to dress. Image: Kathryn Hawkins

I use freshly grated nutmeg and fresh thyme to flavour the tart as well as salt, pepper and a little sugar. I use a crisp, layered pastry as a base so that it doesn’t crumble when you turn it out. Use readymade, chilled or frozen (gluten-free) puff pastry for convenience, but if you have the time, try my own recipe for a gluten-free rough puff pastry

Whole_nutmeg_being_grated_alongside_fresh_thyme_sprigs — Whole nutmeg and fresh thyme. Image: Kathryn Hawkins

I have made the tart with all tomatoes and, of course, just with apples, but mixing and matching both fruit is my favourite combination 🙂 I hope you think so too.

Close-up_image_of_apple_and_tomato_tart_tatin — My favourite combination. Image: Kathryn Hawkins

Serves: 2

Ingredients:

Gluten-free flour for dusting
175g gluten-free puff or rough puff pastry
35g vegan margarine
1 tbsp. caster sugar
Freshly grated nutmeg, salt and freshly ground black pepper, to taste
A few fresh thyme leaves
2 small eating apples
4 large plum tomatoes
6 cherry or other small variety of tomatoes
2 tsp olive oil
Fresh thyme to garnish

Preheat the oven to 200°C, 180°C fan oven, gas 6. Line a 20cm round cake tin with baking parchment and lightly grease the sides.
Lightly flour the work top with gluten-free flour and roll out the pastry to a square slightly bigger than the tin. Using the tin as a template, cut a circle 1cm larger than the tin – keep the pastry trimmings for baking as croutons or use small tart bases – then chill the pastry circle until ready to use.
Dot the margarine all over the bottom of the tin, and sprinkle with sugar, seasonings and thyme leaves.
Peel, core and thickly slice the apples; halve the large tomatoes and leave the small ones whole. Arrange over the tin base in a decorative pattern.
9 steps to the perfect apple and tomato tart tatin. Images: Kathryn Hawkins
Carefully arrange the pastry circle over the fruit and press the pastry edges to the side of the tin to seal. Brush with olive oil and place on a baking tray. Bake for about 25 minutes until crisp and golden. Leave to stand for 5 minutes before inverting on to a warm serving plate. Spoon over any juices that remain in the tin. Best served hot or warm, garnished with fresh thyme sprigs if liked.
As pretty as a picture. Image: Kathryn Hawkins

Autumn approaches

September 20, 2019September 21, 2019 ~ My virtually free-from kitchen ~ 2 Comments

Scottish_Autumn-flowering_heather — 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.

Foliage_of_Grape_hyacinths_growing_in_September — 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.

Images_of_pink_and_white_Japanese_anemones — 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.

A_group_of_Autumn_Crocus_and_a_deep_pink_Nerine — 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.

Flamingo_Piccalo_and_Idli_tomatoes — 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.

Miniature_eating_apples_and_old_tree_of_Lord_Derby_apples — 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 🙂

Runner_beans_growing_a_branch_of_Autumn_raspberries_and_freshly_dug_Pink_Fir_potatoes — Runner beans, Autumn raspberries and Pink Fir potatoes. Images: Kathryn Hawkins

Wooden_crate_full_of_home-grown_September_harvested_produce — My weekend harvest. Image: Kathryn Hawkins

Pear, pecan and maple crostata (dairy-free and vegan)

November 8, 2018November 8, 2018 ~ My virtually free-from kitchen ~ Leave a comment

Pear_and_pecan_crostata_with_maple_syrup — Pear, pecan and maple crostata. Image: Kathryn Hawkins

A few weeks ago, I promised a new pear recipe, and now I have harvested all the pears from the garden, I have been back in the kitchen, cooking up something suitably fruity for this week’s post.

Close-up_of_pastry_leaves_on_a_crostata — Pastry leaf border. Image: Kathryn Hawkins

My small Concorde pear tree produced a bumper crop this year. I picked all the fruit at the end of last month, just before a cold snap. It was a beautiful warm and sunny Autumn day and the colours in the garden looked rich and golden.

Home-grown_Concorde_pears_in_wooden_crate_on_garden_seat — Autumn pear harvest. Image: Kathryn Hawkins

I put most of the pears in storage, apart from the few smaller ones which were ready to eat. Unlike apples, pears don’t need to be wrapped for storing; just pack them, not touching, in a tray or crate, and keep them in a cool place. When you want to ripen them off, bring them in to room temperature and, in about 3 days, they should be ripe and ready to eat – you can tell if a pear is ripe by gently pressing the flesh at the stalk end, if it gives a little, then it is ripe.

Home-grown_Concorde_pears_on_tree_and_in_wooden_crate — Just before and after picking on a sunny Autumn day. Images: Kathryn Hawkins

On with the recipe. A crostata, one of the easiest forms of pie or tart you can make because you don’t need a tin and it doesn’t matter if you’re not very good at rolling pastry to a neat edge. I made a vegan pastry using white spelt flour, but any short-crust pastry will work – you’ll need about 500g ready-made pastry if you don’t have time to make your own. Pecans and maple syrup give the flavour and sweetness in my recipe – walnuts or hazelnuts would be good too – as would clear honey if you eat it. Choose pears that have some firmness to them for cooking – perfectly ripe pears are best for enjoying as they are 🙂

Serves: 8

Ingredients

450g small pears
1 unwaxed lemon
300g white spelt plain flour
½ tsp salt
85g white vegetable fat (I use Trex), cut into small pieces
100g dairy-free margarine, cut into small pieces
6 tbsp. + 1 tsp maple syrup + extra to serve
4 tsp dairy-free milk
100g chopped pecan nuts + extra to decorate

First cook the pears. Peel the pears, cut in half and remove the core. Pare a few strips of rind from the lemon using a vegetable peeler, and extract the juice. Brush the pears with lemon juice all over to help prevent discolouration.
Put the pears in a shallow pan with the remaining lemon juice, pared rind and 2 tbsp. water. Bring to simmering point, cover and cook gently for 5 -10 minutes, depending on ripeness, until just tender. Leave to cool in the lemony liquid, then drain well and cut each pear half into 4 slices. Cover and chill until required.
Preparing fresh pears for crostata. Images: Kathryn Hawkins
For the pastry, sieve the flour and salt into a bowl. Add the fat and 85g margarine, then rub the flour and fats together with your fingertips until well blended, and the mixture resembles a crumble topping.
Make a well in the centre, and add 2 tbsp maple syrup and 1 tbsp dairy-free milk. Stir with a round bladed knife to bind together, then turn on to the work surface and bring together with your hands to make a smooth, firm dough. Leave to rest for 10 minutes on the work surface.
Making vegan shortcrust pastry. Images: Kathryn Hawkins
Meanwhile, put the pecan nuts in a blender or food processor and grind until fine. Mix in 2 tbsp. maple syrup to make a spreadable paste. Put to one side. Preheat the oven to 200°C, 180°C fan oven, gas 6.
Pecan paste preparation
Place a large sheet of baking parchment on the work surface and dust lightly with flour. Cut off a 100g piece of pastry and set aside, then roll out the remaining pastry to make a round approx. 30cm diameter.
Spread over the pecan paste, leaving a 3cm space round the edge of the pastry circle. Arrange the pear slices on top of the pecan filling.
Carefully fold up the pastry edge to cover the edge of the pears – I find a small palette knife useful to help flip the pastry over the fruit. Transfer the crostata on the parchment to a large baking tray, and trim the parchment as necessary to fit the tray. Roll out the reserved pastry on a lightly floured surface and cut out leaves to decorate the edge.
Mix 1 tsp maple syrup with the remaining dairy-free milk and brush over the pastry edge. Arrange the leaves on top and brush with the maple/milk glaze. Dot the pears with the remaining margarine and drizzle with remaining maple syrup.
Assembling the crostata. Images: Kathryn Hawkins
Bake for about 50 minutes until lightly golden and cooked through. Best served warm, sprinkled with chopped pecans and accompanied with extra maple syrup.
Sliced and ready to eat. Image: Kathryn Hawkins

October oddities

October 25, 2018October 25, 2018 ~ My virtually free-from kitchen ~ 2 Comments

Deep_pink_Nerine — Nerine. Image: Kathryn Hawkins

The weather has been perfect for spending time in the garden this past week. Fresh and breezy, with the sun shining most days. There are leaves everywhere, and plenty of tidying up to do before the weather changes.

This time last year, I had 3 beautiful Nerine bulbs in bloom. Sadly the snails ate the shoots from the other 2 a few weeks ago, but this beauty survived. It looks like a plant that should be out in late spring or early summer, but at this time of year, it is very welcome and a stunning splash of colour.

Another favourite with the slugs and snails is the Perennial primrose, which also looks out-of-place in Autumn. I was lucky to capture such a perfect bloom for my photograph before the beasties started their lunch.

Perennial_primrose_in_flower_in_October — Autumnal Perennial Primrose. Image: Kathryn Hawkins

On the whole, there is not much going on in the garden in Autumn, just leaves tumbling everywhere. However, there are a few plants having one last hoorah before the winter weather begins. All round the walls of the garden, creeping Campanula grows from spring and throughout the summer. This little patch of greenery on a sunny part of wall has just burst into flower again this past week.

Creeping_Campanula_or_Bellflowers — Creeping Campanula. Images: Kathryn Hawkins

Back in July, the cotton lavender was ablaze with tufty yellow flowers. After cutting it back to remove the dead heads at the end of summer, there is still plenty of fragrant, silvery foliage to enjoy when the sun shines on it. Here we are a few weeks later, and the plant has bloomed again, but this time, with just one solitary flower.

Single_bloom_of_cotton_lavender — Cotton Lavender bloom. Image: Kathryn Hawkins

I think I mentioned in my last garden round-up that I was hoping for more rose blooms this Autumn. The heat and the dry weather didn’t seem to suit them earlier in the year and the petals faded very quickly. I was delighted to see fresh buds on my very fragrant favourite rose, and now the blooms are fully open, the garden around them is smelling sweet and aromatic again.

Fragran_pink_rose_blooming_in_October — Rosa Felicia. Image: Kathryn Hawkins

There are several Hebes around the garden. It was a good year for blooms, and like the cotton lavender, these 3 bushes have started flowering again this past week, each with only a few small clusters of flowers.

Hebe_blooms — Blooming again, Hebes. Images: Kathryn Hawkins

These eye-catching seeds or berries are all that’s left of the native Iris (Iris foetidissima) apart from the green, spear-like foliage. I don’t recall that many flowers this year, but the seed pods develop and open out to form the exact same pattern of the Iris flower-heads. You can see that there are quite a few pods, so I must have missed a lot of flowers.

Orange_seeds_of_Iris_foetidissima — Iris foetidissima seed pods. Image: Kathryn Hawkins

To round off my post this week, something suitably spooky for the end of October. With Hallowe’en just round the corner, this image fits the season perfectly. This small espalier Comice pear tree only produced 4 pears this year. The small ones fell off a couple of weeks ago, but the largest one has been clinging on ever since. Now all the leaves have blown away from the tree, the bare branches made an eerie shadow against the wall this sunny afternoon. Have a good week.

Single_Comice_pear_on_a_leafless_tree — One Comice pear on a pear tree. Images: Kathryn Hawkins

Green chutney (gluten-free; dairy-free; vegan)

October 18, 2018November 22, 2019 ~ My virtually free-from kitchen ~ Leave a comment

3_small_kilner_jars_of_home-made_green_chutney — Freshly made Green chutney. Image: Kathryn Hawkins

It’s that time of year. Out come the jars, preserving pan and accessories again, yes, it’s chutney-making season! Green tomatoes are not something I usually have many of, but this year, I grew a specific green variety of tomato thinking that they would make an interesting addition to the salad bowl. As attractive as the tomatoes are, they are not to my taste, but as it turns out, when combined with cooking apples, they have made a delicious chutney.

Growing_green_tomatoes_and_cooking_apples — Green Zebra tomatoes on the vine and a branch of Lord Derby apples. Images: Kathryn Hawkins

Still-life_of_cooking_apples_and_green_stripy_tomatoes — Lord Derby apples and Green Zebra tomatoes. Image: Kathryn Hawkins

I have eaten green chutneys in the past, and mostly they have been flavoured with cinnamon and mixed spice. As tasty as they were, the colour of the spicy flavourings turned the chutney shades of khaki brown. With this in mind, I set to thinking about flavours that would be interesting and also help preserve the colour.

Flavourings_for_green_chutney — My green chutney flavourings: onions, garlic, bay and ground fenugreek. Image: Kathryn Hawkins

I plumped for ground fenugreek which adds that quintessential “curry powder” flavour but is pale in colour. It has a strong, slightly bitter flavour so use with caution. I suggest just 1 tsp to give a hint of curry. If you prefer a stronger flavour, increase to 1 ½ tsp to 2 tsp.

Green_tomatoes_chopped_on_a_wooden_board — Chopped green tomatoes. Image: Kathryn Hawkins

This is a very straightforward recipe. Minimum amount of preparation – just peel and roughly chop as necessary, and let a food processor do the rest of the chopping for you. The chutney can be eaten immediately (it’s not too vinegary from the outset) but if you allow it at least a month in storage, the fenugreek flavour will develop further.

Makes: approx. 1.3kg

Ingredients

650g green tomatoes
325g cooking apples, roughly chopped (prepared weight)
325g onions, roughly chopped (prepared weight)
2 large garlic cloves, peeled
425ml cider or white wine vinegar
2 bay leaves
1 tsp ground fenugreek
2 tsp salt
425g granulated sugar
125g sultanas

1. Wash the tomatoes and chop them roughly. Mix with the apples, onion and garlic. Place half in a food processor with half the vinegar and blitz for a few seconds until smooth. Transfer to a large saucepan or preserving pan, then process the other half of the vegetables with the remaining vinegar in the same way and add to the pan.

Processing_ingredients_for_green_chutney — Preparing the vegetables for green chutney. Images: Kathryn Hawkins

2. Add the bay leaves, stir well, and bring to the boil, then cover and simmer gently for 30 minutes until softened.

3. Stir in the fenugreek, salt and sugar. Heat gently, stirring, until the sugar dissolves, then bring to the boil, and cook for about 25 minutes, stirring occasionally, until reduced and thick. Turn off the heat, stir in the sultanas, cover and stand for 5 minutes. Discard the bay leaves.

4. Ladle into warm, sterilised jars and seal with non-corrosive lids. Allow to cool then store for 6-8 months in a cool, dark cupboard. Once opened, keep in the fridge and use within 2 weeks. Delicious with roasted vegetables and cheeses.

Single_small_kilner_jar_of_green_tomato_and_apple_chutney — Sealed and labelled. Image: Kathryn Hawkins

Teaspoonful_of_freshly_made_green_tomato_and_apple_chutney — Spoonful of green chutney. Image: Kathryn Hawkins

Early autumn garden

October 4, 2018October 4, 2018 ~ My virtually free-from kitchen ~ 5 Comments

Multi-blooms_of_white_Japanese_Anemones — Still blooming, white Japanese anemones. Image: Kathryn Hawkins

When I posted my last garden round-up back on August 9th, only one or two of these beautiful white Japanese anemones were in bloom. Here we are some eight weeks later, and they are looking magnificent in the flower-beds. Having survived the storm of last week, and the breezy weather we have had recently, they continue to flower when most plants around them are dying back.

Sunny_border_with_late_flowering_meadow_cranesbill — Meadow cranesbill enjoying the afternoon sunshine. Image: Kathryn Hawkins

I have a lot of meadow cranesbill (hardy geranium) in the garden. I love the fragrant bright green foliage which trails over just about every wall. I cut back the first flowers when they started dying back a few weeks ago, and now there are new fresh pink blooms about the flower-beds to keep summery thoughts alive.

However, it is autumn, and these lilac crocus are popping up all over the place to remind me of the change of season. I love these strange, top-heavy flowers that poke out of the bare soil with no leaves and long mauve stalks. The rich, golden stamens smell of saffron, and on a warm day, the aroma is truly delicious.

Lilac_petalled_with_saffron_aromatic_stamens_Autumn_crocus — Fragrant Autumn crocus. Images: Kathryn Hawkins

Lord_Derby_apple_tree_and_close-up_of_apples_on_tree — Old fruiting Lord Derby apple tree. Images: Kathryn Hawkins

It’s been a fantastic year for fruit. The old cooking apple tree is laden. I’ve been busy cooking up the wind-falls while the main crop still remains on the tree. I have two miniature eating apple trees in another part of the garden. These rarely produce more than half a dozen apples, but this year, I have enough to fill a large fruit-bowl,

Red_and_yellow_skinned_mini_eating_apples — Mini eating apple harvest. Image: Kathryn Hawkins

I am particularly pleased with the crop of Concorde pears on a small tree at the top of the garden. I have had the tree for about a decade, and it hasn’t fruited very well until this year. The pears keep very well, so I will be able to enjoy them over the next few weeks. I’m sure there will be a pear recipe posted from me in the next few weeks.

In the same part of the garden, the Autumn-fruiting raspberries are ripening. I never have very many at a time, but a few berries ripen every two to three days, and are just enough to occasionally scatter over my morning granola.

Small_garden_Concorde_pear_tree_in_fruit — Concorde pear tree laden with fruit. Images: Kathryn Hawkins

Branch_of_ripe_Autumn_raspberries — Early Autumn-fruiting raspberries. Image: Kathryn Hawkins

It’s not been a good year for the roses in the garden. Too dry I think. However, there are a few second buds forming now, so if the sunny weather continues a while longer, I may get a few more blooms like this beauty. Until next week, my best wishes to you.

Gertrude_jekyl_deep_pink_rose_in_bloom — Second time around, Gertrude Jekyl rose. Image: Kathryn Hawkins

Upside-down plum and marzipan cake (dairy-free; vegan, with gluten-free variation)

September 20, 2018October 8, 2018 ~ My virtually free-from kitchen ~ Leave a comment

Vegan_upside-down_plum_and_marzipan_cake — Upside-down plum and marzipan cake. Image: Kathryn Hawkins

The garden’s taken a bit of a battering this week. It’s been very windy since the weekend and yesterday the remnants of the recent US Hurricane blew through. Fortunately, there doesn’t seem to have been too much damage, but any plums that I left on the tree are no longer.

Victoria_plum_tree_and_a_wooden_crate_of_picked_plums — This year’s Victoria plum harvest. Images: Kathryn Hawkins

I had been picking the Victoria plums since the beginning of last week, and thankfully harvested the majority of what was left at the weekend. I’ve been busy making jam, and freezing a few in bags for later use. The tree is only small, but it has done very well this year in spite of the dry summer, although some of the plums are smaller than usual.

Close-up_of_fresh_Victoria_plums — Freshly picked ripe Victoria plums. Image: Kathryn Hawkins

Stoned fruit like plums, apricots and peaches go very well with the flavour of almond. If you crack the stones open, the inner part of the kernel has a strong almond aroma – I always add the kernels, in a muslin bag, to jam as it cooks, to give it more flavour. I realise marzipan isn’t to everyone’s taste, but is one of my favourite ingredients and in my mind, is perfect for eating with plums. This week’s recipe will work fine without it, the cake will be lighter in texture and will cook slightly quicker.

Overhead_image_of upside-down_plum_and_marzipan_cake — Perfect flavour paring of plums and almonds. Image: Kathryn Hawkins

You can make this cake with most fruit, just be aware that if a fruit is very juicy, the bottom of the cake will be quite sticky and may not completely cook through. The cake also makes a great pudding served warm with custard. I use spelt flour, the white variety, for this cake, but use gluten-free plain if you’re intolerant to wheat, and ordinary plain white flour if you don’t have spelt.

Serves: 10

Ingredients

300g golden caster sugar
550g plums
175g dairy-free margarine
175g non-dairy yogurt (coconut or soya work well)
175ml unsweetened non-dairy milk (I used soya)
190g white spelt flour (or gluten-free plain flour)
12g gluten-free baking powder
175g ground almonds
175g marzipan, cut into small pieces
20g flaked almonds, toasted

Preheat the oven to 180°C, 160°C fan oven, gas 4. Grease and line a deep, 23cm round cake tin. Sprinkle the base of the tin with 2 tbsp. sugar and put to one side.
Halve the plums and remove the stones, then arrange in the bottom of the tin to cover it completely. If you have any plums left over, chop them and sprinkle them over the layer of plums.
Put the margarine in a bowl with the remaining sugar and whisk together for 3-4 minutes until creamy and light in texture and colour. Gently whisk in the yogurt and dairy-free milk with half the flour until well blended. Sieve the remaining flour and baking powder on top; add the ground almonds and marzipan, and mix everything together until thoroughly blended.
Preparing upside-down cake. Images: Kathryn Hawkins
Spoon the cake mixture on top of the plums and smooth over the top. Put the tin on a baking tray and bake for about 1 ½ hours until richly golden and firm to the touch. Leave to cool for at least 30 minutes in the tin before serving warm, or leave to cool completely in the tin if serving as a cake.
To serve, turn the cake out on to a serving plate and sprinkle with flaked almonds to serve.
Sliced and ready to serve, plum and marzipan cake. Images: Kathryn Hawkins