If, like us, you like to prepare a halloween feast full of revolting themed foods, a sure winner is beetroot hummus. A lurid colour, but all natural, and actually very very tasty.
250g cooked beetroot
480g cooked chickpeas (~225g dried pre-cooked weight)
2 cloves garlic
1/2 tsp salt
juice of 1/2 lemon
2 tbsp dark tahini (although it works without tahini – add more lemon juice and olive oil)
a good slug of olive oil
Peel the beetroot, if necessary. Then blend everything, and season to taste, adding more oil to get a smooth spreadable texture.
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//embedr.flickr.com/assets/client-code.jsIt’s juicing time of year again, and this year the apple juice is pink //embedr.flickr.com/assets/client-code.js
This is because we have had our first harvest of the variety ‘redlove’. It make for good garden apple tree as the leaves are dark the flowers dark pink and the fruit dark red. As a juicing apple it is interesting as the flesh and juice are also red, and only a little added to the press makes the juice a beautiful shade of pink.
As usual, we pre froze the apples, and in this picture this is how they look once defrosted – a little sad, but it does help with the juicing, you can practically squeeze them by hand after a brief freeze. The other variety of apple we use is an unknown apple that the previous owner grew from a pip. We call this variety ‘bejeezus’, as we have found it is not particularly good for eating or cooking, but ideal for juicing resulting in juice sweet enough to drink without added sugar, that is also good for making wine and cider with too. This year we shall probably have it as juice, as the cider stocks are still high. Why we call it ‘bejeezus’? because once we realised we were going to freeze and press these apples, less care is needed when picking, and our method is to hook the shepherd’s crook around branches and shake the bejeezus out of the tree, resulting in apples raining down hard, (and sometimes painfully) – making a fast harvesting process. Mr CIG was a little surprised the first time I did this, and hadn’t shared my plan with him, but he ducked fast…
Posted in being greener, frugal living, fruit, grow your own food | Tagged apples, juice, juicing, pressing | 1 Comment »
400g raspberries (fresh or frozen)
300 ml water
30ml/ 2 tbsp lemon juice
Put all the ingredients in a pan and bring to a gentle simmer. Cook like this for 5 or 10 minutes, until the fruit has broken down. Strain and bottle in a sterilised bottle. Makes about 3/4 of a litre.
Keep in the fridge and use within a couple of weeks. Dilute to taste, with water, fizzy water, sparkling wine, or cider.
Posted in recipes | Tagged raspberries | 2 Comments »
We have been picking soft fruit for some weeks. here at Colour it Green towers. We have raspberries, blackcurrants, loganberries, wild strawberries, blueberries and raspberries.
I realise I have listed raspberries twice, but there are so many of them, they deserved a second mention. Our raspberry bed is a jungle. I haven’t been in and pruned out the old wood, the paths are lost to junior raspberry canes taking over triffid style, and the bed also seems to have willow, buddleia and bramble and bindweed, which we attempt to remove once we have climbed in for picking. Still we are picking about a kilo of raspberries a day, we still have some of last year’s in the freezer, and for reasons that seemed logical at the time, last winter also established a bed of yellow autumn fruiting raspberries … Suffice to say, we need more ways to use raspberries.
Firm favourites are raspberry crumble, jam, smoothies, in rumptopf, pavlova ice-cream, and eton mess (made with easy microwave meringues), and raspberry flapjacks
I have a few recipes I haven’t shared yet and so will set about setting that right over the next few weeks, as well as trying some new ones.
Raspberry recipes very welcome.
Posted in grow your own food, recipes | Tagged raspberries, recipes, soft fruit | 1 Comment »
Just when you think you have tried all the good elderflower recipes – we have elderflower champagne, elderflower cordial and elderflower fritters here every year, along comes another one. And it’s a winner: elderflower delight.
I’ve made Turkish delight before, but without success, either it didn’t set, or set into hard rubber. But this one is just right, and I shall use it as the base for other flavours… but when elderflowers are in season, and you have an abundance of champagne, eaten more fritters than you ought to, and have a year’s supply of cordial, what can you do. The recipe is from the river cottage hedgerow handbook, and they have helpfully put it on their website too
Posted in books, recipes, wild foods | Tagged elderflower, elderflowers | 4 Comments »