General Chat

Grilled tomatoes sound lovely Jan. We like garlic too, within reason. (Don't like other people's though Lol!!!)

Jan,
I did not get the slow cooker but did get lots of other wonderful things, so will get the slow cooker when I am back in February.

We leave for home tomorrow morning so will be home for the weekend. We have been amazed at just how much cheaper many foods are here in the UK compared to Spain. We have backed many bags of food, with of course ice backs to keep everything cool!

The weather has cooled today and the sky is grey, not sure what the weather is like in Spain.

Now we are in October I wonder when everyone will post about Halloween food, Guy Fawkes night Food and of course Christmas and New Year foods.

My newer project is to crochet a shall for my expected in February Grandchild?

Bye bye for now,

Bridget :-D

No Anne its not very garlicky, but then I like garlic, I suspect that the tomatoe soaks it up.

Quick recipe for grilling tomatoes, cut in half, drizzle with olive oil, salt and pepper then shred some sprigs of thyme on top, absolutely delic !!!

Thanks Jan, actually never thought of adding garlic, I suppose you could add it to any tomato chutney recipe. Have you tasted it, is it very garlicky

Tomato and Garlic Chutney

Already made this one and its delicious and quick !!

Makes about 5 jars

2lb tomatoes, skinned and roughly chopped, 1 large onion chopped small,2 cooking apples about 1 lb peeled and chopped small,2 red peppers, cored,de-seeded and diced, 3 oz sultanas, 700 ml malt vinegar, 8oz gran sugar,2 mild chillies, de-seeded and chopped fine (dont use if you hate chillies, although I have to say they are not in your face
6 garlic cloves finely chopped, 1 cinnamon stick halved so the flavour comes out, 1/2 tsp allspice


Mix altogether, stir until sugar dissolved, and cook till thick and pulpy, pour into warm jars

Will post the beetroot one (no 2) after I have made it !!!

Jan, please post the churney

Have a glut of tomatoes ..so made a new chutney, shall I post ?

Also have a different recipe for Beetroot, hope to try at the weekend

Bridge have heard that those silicone moulds are very good, you will have to let us know how you get on with them..did you get your slow cooker ?

Regards Jan

Oh how great we are now on page 30, well done everyone, will we make it to 40??!!

:-D <3

I am beginning look forward to going home.
OH bought me a super new Mixer which I can hardly wait to open. My daughter in Law has highly recommended those funny wobbly cake (tins) which come in bright colours so I have bought some, so I will let you know how it goes.
Then it will be time to cook the Christmas Cake etc so maybe we will have some different recipies coming on here.

Greenfingers I have never made beetroot chutney, but I may give it a try.

Bridget in sunny UK

Took longer than I thought and had to adjust recipe, but is good
here goes

Beetroot Chutney

900g beetroot I precooked, skinned and diced small
450g chopped onions, 675 cooking apples, peeled,cored and roughly chopped, 450g raisins, 3 tbsp ground giner,2 tsps dried chillies,900g granulated sugar, juice of 1 lemon,40g salt and 1/2 litre malt vinegar.

Put all ingreds in a pan and stir until sugar is dissolved and simmer for about 2 hours uncovered, or until well reduced and quite thick, then let it cool and put into warm jars...made about 5 jars, but would depend on your jars. I did try it in the slow cooker, but would recommend not to and use the stove top instead.

Hope you all enjoy....my sister in law has just brought me some more beetroot so I will do a different lot next time !!

Jan

Thanks Lavender/...it smells delicious !!

Looking forward to seeing how that goes, it certainly sounds delish!

I am making Beetroot Chutney tomorrow in the Slow Cooker, if it goes well, will post on how long it took and the recipe....so watch this space.

Glad you are having a nice time Bridget

Sorry that I didn't reply earlier as I only just found your post to me. You must be reallly looking forward to your cooker arriving, it is so frustrating when a cook doesn't have the right equipment. I use an aga in the winter months with a backup electric stove but the thermostat doesn't work correctly which is frustrating. However, like you there is promise of a new one next year!

I have already bottled the plum liqueur. It only steeped for 21 days in the recipe but I was away so it did sit there for longer. I don't like alcohol, its taste more resembled cough mixture than liqueur. I shall report back on the recipe next year after it has had time to mature.

I have made a large quantity of sloe gin so it will be interesting to see how that one turns out too.

Having eaten french beans on a daily basis all summer, I am about to pull them up and tidy the raised, vegetable beds. There is so much work in our large garden after a holiday. And the weather is sooo hot that the lawn, having been scarified, had already had seeds applied, so that needs a little sprinkle too. I'm off to join you in the sunshine. ps I was very pleased with both the almond and vanilla extracts from Lake L., although they are somewhat pricey. Kind regards.

Looking forward to some new recipies or twists on old recipies when I get home in a week or so.
Have been gathering som new recipies whilst here in Norfolk.

Would be good to get this thread going again.
What about it ladies and gentlemen???

Bridget in sunny Attleborough
:-D

Greenfingers I shall certainly look at thatbsite, I enjoy a good tomato soup.
I will be in the UK in Attleborough from Friday night next week for almost two weeks, so my find some more recipies whilst there. I did find the food there very good when I staed there for two years, so if anyone lives there or nearby maybe we could meet for a coffee?!

Will try to get a favourite recipe from daughter in law.

Bridget

For those who have a surplus of tomatoes...James Martin MMMMMMMMM
did a good recipe yesterday on Saturday Kitchen for a soup, which I intend trying, so if you want it too google saturday Kitchen for 17.9.2011 and its there, it looked delicious.

Look forward to some more interesting receipes over the autumn, winter

Lavender,

I eagerly await your recipes for the liqueurs, please add them on here. I am going to the UK at the end of September and would like to have a bit more info as to the Lakeland extracts and or another items anyone has bought from this outlet that you would not be without. In November my dear stepson and family are visiting us again. They live in Holland and will be driving here and will be bringing my new cooker. I am really looking forward to having an oven which is reliable.....

In October I hope that more people start to join us for Christmas and New year festivities and we have some good ideas.

To hot to do much cocking at the moment. Mostly salads each day, with lots of fresh fruit, and good wine! I think I have now tried most of the chicken recipies, and the salads. Will be getting a written copy of a new rice dish from my visitors before they leave, and I will add that on here.

Enjoy your day everyone


Best wishes to you all

Bridget :-)

Hello SpanishEyes again, I have just realised that I had already done a post further down, thank you for your welcome. Yes, I shall have to find a good recipe to share. I've been making various liqueurs recently so am busy turning and shaking, they all have an assortment of gin, brandy or vodka with the addition of Lakelands bottled vanilla extract, orange, lemon slices, blackberries, plums, sugar etc. (not all together!) I haven't made any before and am teetotal, I shall have to trust others judgement!

I haven't tried this one yet but it has just come up on the Delia newletter and looks interesting.

Ingredients

140 g butter

120 g brown sugar & 2 tblsp brown sugar

25 ml amaretto

2 tblsp sultana

2 tblsp lemon marmalade

3 tblsp chopped almonds

6 kiwis

150 g flour

120 g powdered almonds
Method

While preheating your oven to 210°C (gas mark 7), grease an oven dish wish 20 g butter and add 2 tblsp brown sugar.

Pour ~25 ml amaretto, 2 tblsp sultanas, 2 tblsp lemon marmalade and 3 tblsp of chopped almonds into a bowl and mix together. Then peel and dice 6 kiwis then place them in a cake pan. Pour the mixture over the kiwis.

Then, to make the pastry, mix together 150 g flour, 120 g powdered almonds, 120 g brown sugar and 120 g butter in a large bowl, until it reaches a rough, breadcrumb-like consistency. When ready, add this mixture to the cake pan.

Place the dish into the oven and bake for 30 min, then serve with vanilla ice cream.