I wasn’t sure if I’d be able to grow tomatoes given that they’re meant to be tricky, and I have a poor gardening track record. However, this is my harvest from two plants.
I decided to take all of them off the vine even though most are still green. It’s starting to get too cold and the vines are dying, which is affecting the fruit. With the experience I now have, I think I would get a lot more ripe tomatoes if I grew them again.
I decided to make some green tomato chutney with the slightly dodgier tomatoes. I followed Nigel Slater’s recipe, doubled. I didn’t have many jars left after my courgette jam exploits so had to make do with an odd selection. I ended up with seven jars of varying sizes- most of them quite large.
Here’s 2kg of homegrown toms bubbling away.
I also made a simple salad inspired by my recent holiday to Greece. The tomato is combined with nectarine and ricotta with a basil dressing. It’s a bit like a twist on a tricolore. I also grew the basil. The plant was a bit of a casualty of the holiday, so I had to use it all up quickly.
Recipe from The Silver Island Cookbook.
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.
I finally got something other than courgettes out of my garden since I pulled my carrots and beetroot. It’s weird growing root vegetables as you basically have no idea what’s lurking under the ground.
For some reason only one of my beetroot grew to a decent size. I’m not too upset because I’m not that crazy about beetroot anyway. Turns out that I grew a lot of vegetables that I’m not too fond of. The fact is, I used to eat vegetables because they were good for me and not for pleasure. I have to say, though, growing my own has given me a new appreciation for veg.
Anyway, the small yield scuppered my plan of making chutney so I just roasted the beetroot in the oven. This was my first experience with raw beetroot. I followed Jamie Oliver’s recommendation of eating it warm on toast with horseradish. It was okay, but not sure I would make it again.
I was very pleased with my purple carrots because my dad’s girlfriend, who is a gardener, said that carrots are notoriously difficult to grow. I wanted to enjoy them in their raw form so I made some red pepper hummus with which to eat them. I followed this recipe, which produced by far the best hummus I’ve ever made, rivalling store bought. Hummus is one of the few things that I’ve found very difficult to improve by making from scratch.
I increased all of the amounts by 50% due to the ingredients I had on hand, so I now have an enormous quantity of hummus to consume. Fortunately it’s really good with the carrots.
I’m on a bit of a kick of making brunch at home at the moment. This is another recipe from Jamie’s Superfood, and I have to say that I really like it. It’s also a great way to use up stale bread. I used tiger bread.
I made few changes to the recipe. I used frozen blackberries rather than raspberries. I left them to defrost in the fridge overnight, sprinkled with a tablespoon of sugar. This makes the dish taste a little like blackberry pie, a specialty of my late grandma made with berries foraged every autumn.
I added a little squeeze of honey to the banana and egg ‘custard’. Because this is a diet/clean eating show (despite Jamie’s vehement protestations to the contrary), it is light on sweetness. I would rather have 50 extra calories and find a dish delicious,than 50 fewer and find it just okay.
I’ve tried two-ingredient pancakes before and found that they just taste like eggy banana. I think the combination of blitzing the mix, which means the eggs go lovely and fluffy, and having it with something makes a huge difference. I also used the full banana and two eggs to serve one, as I’m trying to get more protein in my diet.
Top tip: don’t use a knife to make the pocket in the bread as Jamie suggests. Maybe this works if you have super sharp chef knives and very fresh bread. I found that it ripped my slice into bread shreds. Scissors work much better.
There’s nothing that makes you feel warm towards your colleagues like going on holiday for an extended period! Since I’m about to go away, I decided to bake for the last team meeting of the year, and I’ve had these chocolate and cream cheese cupcakes pinned for a while. I believe the non-PC term for these is black bottom cakes, but I decided against mentioning that in the office.
The recipe is available here. I did enjoy these cupcakes, but I found the eggless chocolate sponge a little dry and uninspiring. I DID like how easy it was to have two contrasting flavours and textures- much easier than faffing around with frosting. The little pops from the chocolate chips were lovely too. If I made these again, I would probably swap out another recipe (maybe the ultimate chocolate cupcake?) for the bottom part. However, if you’re after a quick recipe using mostly things that will always be in the store cupboard, this is a good’un.
I had enough batter for 24 mini cupcakes and four or five full-sized ones.
I try to eat well, and a big part of that is healthy snacks. I eat quite a lot of Nakd bars, and always wondered how easy it would be to make them at home. I recently tried out Deliciously Ella’s new range of energy balls, which are very tasty but also pretty expensive. I’m sure she already has a recipe online somewhere, but I just looked at the ingredients on the back and made up my own.
- 40g almonds
- 60g dates
- 2tsp nut butter
- 1/2tsp coconut oil
- 1tbsp cocoa powder
- A sprinkle of salt
Blend all the ingredients together. I just used my little hand blender.
After a while, the ingredients will start to come together.
Roll into balls. I added a little too much coconut oil, making them a bit shiny. They probably would have re-mattified once the warmth from my hands dissipated, but I decided to roll them in some cocoa powder. I was trying to trick myself into believing I am eating truffles.
This was so quick and easy! The texture is somewhere between a Nakd bar, some varieties of which have bits, and a smooth Ella ball. My little blender wasn’t able to make the nuts totally smooth. I think the taste is lovely too. I’ll definitely try out more varieties in future.