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Recipes

Seasonal recipes from East Anglia using Nature's bounty whenever possible.... 

Angela Mary's End of Summer Crumble
windfall apples, plums, blackberries plus white sugar to taste
3 dessert spoons (dstsp) each of oatmeal flour, buckwheat flour, spelt flour
3 dstsp of porridge oats
3 teaspoons (tsp) of soft dark brown sugar 
sprinkle of dried ginger and ground allspice to suit your taste
Butter or margarine - half the weight of the total flours.


WEIGH INGREDIENTS

weigh the three flours, then weigh half that amount of butter or margarine.
Put flours in mixing bowl, sprinkle with dried ginger and ground allspice, add 3 dstsp porridge oats and 3 tsp brown sugar, stir and rub the diced butter into mixture to resemble breadcrumbs. (Crumble mix will  keep for a couple of days in covered container in the fridge). 


PREPARE FRUIT

De-stone plums and slice. Clean apples, peel and slice. Rinse blackberries.
Lightly cook apples and plums with a little water, add white sugar to taste and place in an oven-proof dish. dot some blackberries around to give little bursts of flavour and colour. 


ASSEMBLE CRUMBLE

Spoon a layer of crumble mix on top of fruit, place in a medium-heat oven for approx 20 minutes.  
Nice served with low-fat yoghurt or custard.
I like to decorate my crumble with walnuts and serve with plain yoghurt and a fruit sauce made from remaining blackberries, a small amount of water and sugar, strained to remove pips. 
Always ensure you and your guests are not allergic to any ingredients used. 



Comfort food made with love -  ENJOY! 
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Angela Mary's Greengage jam
350g - 400g Greengages
250g white sugar
juice of a small lemon
250ml water

PREPARE GREENGAGES
De-stone greengages, quarter and place fruit in pan with 250ml water - simmer for approximately 20 minutes.
Meanwhile put two or three clean jars  and lids into a warmish oven - not too hot or glass will crack - also place sugar onto an oven-proof dish or tray to warm which helps with dissolving the sugar.
Once fruit has softened, add warmed sugar, allow to dissolve then boil for approx 10 - 15 minutes - stir occasionally to prevent fruit burning.
Test for setting point by putting a few drops of the jam onto a cold saucer - it should crinkle slightly - add lemon juice, stir, reduce heat for a couple minutes and then turn the heat off. Allow to cool slightly before putting jam into a pouring jug. Pour into jars, place waxed discs (if you have any!) and cellophane jar-covers - or lids to seal in  freshness. Once opened keep in fridge.
This quantity made 2 small jars. 
When making jam keep hot pan and jars out of the reach of children and pets. Wear an apron and make small quantities to reduce the possibility of accidents.

A happy reminder of a sunny Autumn day












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