With the festive period well and truly upon us (i.e. it is December), it’s time to
foist lovingly bestow gifts of homemade preserves upon friends and family. After my jam– and chutney-making exploits of the late summer, I had a LOT of jars to shift.
In order to jazz up my random assortment of recycled jars, I made some labels.
I was inspired to do the cute faces by one of my favourite instagram accounts, @parade.made, who did an adorable challenge called #100daysofkawaii I recommend checking it out!
I considered making rubber stamps but thought it would be easier just to hand-draw each label.
I had to check the timestamps on my photos to remember when I made the jam and chutney. They should be nice and mature for consumption in the new year.
These look pretty different to the last jars of jam I bothered to label. Aww, past me.
When I first started looking for courgette recipes at the beginning of the summer, this one for jam stood out immediately. I cut up and froze any parts of courgettes that I didn’t use in my other recipes, and eventually I had nearly 2kg ready to use. I managed to get eight jars of varying sizes from 2kg of courgette.
I haven’t made jam since I attended a workshop with Anna many years ago- before I’d even started this blog. I must say that making the jam was more labour intensive than I’d imagined/remembered.
The courgette released an enormous amount of water. I’m not sure if this was a side-effect of freezing, but also there was a lot of the watery middle bit of courgettes included in what I used. All the water took a very long time to boil off, and I struggled to be patient with it. I tested whether it was set a few times and found the results a little inconclusive. Because I had seen wrinkles on my saucer once, I decided to go ahead and pot.
According to the recipe, this jam will take a few months to mature in flavour, which should mean that it will be well timed to give away for Xmas.
I froze some grated courgette because I wanted to have another go at making the chocolate courgette cake that I baked a few years ago. It’s based on a BBC Good Food recipe. I think I made a few errors when I was plagiarising it (slap on the wrist to past me), so maybe go from the original! Here’s a picture of the second attempt.
Something that’s really nice about having this blog is the ability to look back on my previous makes, and my thoughts about them. So interesting to see me describing myself as a ‘lifelong loather of the courgette’ when just over three years later, I am eating it on a daily basis.
I felt that the cake turned out a little bit dry this time- I think I shouldn’t have squeezed the courgette. I also think I over-baked the cake slightly. However, my colleagues seemed to enjoy it and one even asked for the recipe, so it can’t have been that bad.
The courgette glut continues. Here I am having harvested my biggest marrow yet, which weighed in at over two kilos.
Do you see the symbolism?
I’m hoping to get something other than courgettes out of the garden soon. I have a lot of fruit on my tomato plants, but it’s all still green. I think my carrots and beetroot are nearly ready too.
I made another traybake thing, this time based on this recipe from the BBC Food website. I used a whole pack of my favourite caramelised onion sausages for the stuffing and it was awesome. I think this might be my favourite courgette recipe so far.
I feel like this is a pretty flexible recipe. For the filling I used
- 6 caramelised onion sausages
- 2 onions
- 2 cloves garlic
- Breadcrumbs made from two slices of bread
- 50g extra mature cheddar
Doesn’t look too bad once it’s tarted up on a salad, does it?
I’ve had two more absolutely enormous courgettes from the garden since my last post.
I made a couple of courgette-based traybake things that weren’t glamorous enough to be photographed- but I do tend to put pics on my Instagram story (@craftycrusader) if you’re interested. I made a courgette stuffed with a sort of Middle Eastern turkey chilli and a kind of lasagne, where I used ricotta rather than making béchamel sauce.
Parts of the courgettes were also grated and frozen for future cakes. I was throwing some of the middle parts away, but I felt badly about that so I am now freezing them in anticipation of trying out this courgette jam recipe.
Something I did make that was as beautiful as it was tasty was this courgette waffle recipe. The waffles are pretty tasty. I get six waffles out of the amounts stated, and they are around 95 calories each. Most of the calories are from the cheese. I’m planning to make a few and freeze them for future brunches.
In the past couple of weeks, my garden has started to produce a lot of courgettes. I got the seeds as part of a ‘funky veg’ kit and kind of just planted for the hell of it- I’m not the biggest fan of courgettes. However, I sense that my glut of yellow beauties may make me learn to love this humble vegetable. We’ll see how I do at the challenging task of not embarrassing myself with phallic references in this post. I am a follower of Freud, after all.
I turned my first fistful of small courgettes into a tasty salad. Adapted from this recipe.
I knew that my staff summer picnic would be a good excuse to use up some more courgettes. As you can see, these ones were much larger.
I made another salad for the party- this was actually my first time cooking and eating fennel. I selected a vegan recipe, but when the vegan in the team wasn’t at the picnic, I did add some cheeky feta. Cheese makes everything better.
The cake was lovely- light, moist and tasty. Would probably omit raisins next time. My favourite bit was the frosting, but then I am dangerously addicted to cream cheese frosting. I have a LOT more courgettes coming, so I need to stay ahead of the game with ways to use them.