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Cottonmill
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New feature - alphabetically ordered recipes... A B C D E F G H I J K L M N O P Q R S T U VWXYZ And introducing Twitter recipes -
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 A Apple and Sultana Chutney (easy) NEW1750
grams apples, 2 onions, 2 tins tomato, 170 g sultanas, 400 cider
vinegar (I also used white malt vinegar), cloves, tsp ground coriander
(home grown), stick of cinnamon, 6 to 12 cloves, good grind
of pepper.
This made just over 9 jars of chutney.
B Deep Fried Broad Beans Pod and skin, they burst if left. Fry in sunflower oil till brown and crispy. Salt and eat once cooled. Different but I like them - a bit! Beef Burgers NEWMix
a packet of minced beef, one finely chopped onion, thyme, dash of
Worcester sauce, mustard or horseradish, salt and pepper, pat into
burgers and fry for a minute or so each side. Serve with (home-made ) bread and
home-made tomato ketchup.
C Coriander Coriander
gone to
seed? Cut the plants and hang upside down in the airing cupboard till
dry. Pull
seeds off - this stuff is really pungent.
CourgettesCourgettes are in full flow at the moment (July to September). Try these recipes:Deconstructed Minimalist Courgette MixGently
soften a sliced onion in olive oil. Add sliced courgettes and once
cooked, throw in some deseeded tomatoes chopped small. Season
and
flavour with your favourite herb - parsley, tarragon or whatever. Serve
immediately or at room temperature.
Variation:
Sprinkle with 1 to 2 teaspoons of sugar, add a glug of white wine
or cider vinegar, cook rapidly to boil off the liquid whilst stiring in
the
vegetables.
Variation 2: Don't just stick to the recipes - mix it up a bit - try spring onions, mushrooms, chilli, and / or finish off with a dash of tabasco and / or Worcester Sauce. Got something left over in the fridge? Sling it in - within reason! Courgette SouffleHeat 300 ml milk. Set oven to 190°C.
Heat 2 tablespoons of olive oil in a large pan, add finely chopped clove of garlic and 500 grams of finely sliced courgettes.Cook slowly so that they soften but don't brown, stir frequently for about 20 minutes. mash into a rough paste and leave to one side. Melt 50 grams butter, add 50 grams plain flour, mix and cook for about a minute. Gradually stir in 300 ml hot milk till the mixture is thick, season with salt and pepper then mix with the courgettes, 3 egg yokes, 50 grams grated cheese (Cheddar / Gruyere). Whisk 4 egg whites till stiff, mix a third with the courgette mixture then fold in the remainder. Put into 6 greased ramikins or a larger souffle dish. Bake for about 15 minutes for small, 25 minutes for medium up to 35 minutes. Serve immediately. My sons dislike courgettes but love these... L Lemonade recipe from 2008 plant swap
R Radish Thinly
slice some radish, cover with white wine vinegar and a scattering of
tarragon leaves. Leave for 30 minutes or more. Drain and
serve.
S Starter Dough and breadMix 50g stong wholemeal flour, 15 ml milk and 15-30 ml of water to make a soft dough. Cover with a cloth and place in the airing cupboard for 48 hours. Remove and discard the crust - it should smell slightly unpleasant. Mix in 30 ml water and 115g wholemeal flour. Leave covered in the airing cupboard for another 48 hours. Remove and discard crust. Mix in 60 ml water, then add 115g strong white flour - to a consistency like porridge. Leave in the airing cupboard for 12 hours. By now it should smell quite sweet. Repeat the last step.You
can now make bread. Mix 500 g strong white flour in a bowl. Tip half
the starter mixture in. Add salt to taste (I use mustard
spoons).
Mix water to make a dough. Leave to prove for at least 2 hours till
doubled in size.
Knock
back the dough, and put in a greased bread tin, or on a floured metal
plate if you want a freeform loaf. Leave for an hour or so till doubled
again. Place in the middle of a prewarmd oven at 225. Leave for 15
minutes, remove the
loaf from the tin, turn
the oven down to 180 - 200, and bake for another 10 - 15 minutes till
the loaf sounds hollow when tapped on the bottom. Leave for at least an
hour before eating - if you can.
From
now on you need to feed your starter dough. Each day add about 50 ml
water, mix well, then add white or wholemeal flour. The
amount
varies and I do it by eye. If I need another loaf soon, I make a wet
dough (maybe by adding extra water as well). If I want to slow it down
I make the dough quite stiff. It is not crucial to feed every day. If
you want to go on holiday, it will keep in the fridge for a week,
otherwise freeze it and reawaken when you return.
Vary your loaves by adding different flours (I do about one to four mix) - rye, medium oatmeal, wholemel, or other ingredients - sesame seeds, pumpkin seeds, pine nuts, sundried tomateos, herbs etc. Enjoy!! T TomatoesIf
your tomatoes are showing the signs of blight and the good ones are
still green try my friend Tony's "most recent green tomato chutney". If
your tomatoes taste rather dull, try the oven dried and / or the dried
tomatoes in oil recipes.
Tony's Most Recent Green Tomato Chutney (2005!)
Chop tomatoes, onion, garlic and
green chillies, mix everything together, bring to the boil and then
simmer until thick and pot.
Tony uses this recipe for any old thing - apples, small sharp grapes from the greenhouse and onion, fennel and mustard seeds. Just stick anything you like in. I haven't tried myself yet but intend to do just that with bits and pieces. Results (if good) will appear here. Tony obviously sits on the fence regarding imperial and metric measures! This makes about 12 370g jars. Oven Dried Tomatoes
Rescue bland
tomatoes - oven to 180°C. Halve tomatoes, core, sprinkle with sugar
& thyme,
place on an oven tray and dry till moist and firm.
Slow Dried Tomatoes in OilThis is from the River Cottage Preserves book by Pam Corbin.Set oven to 100° C. Cut 2 kg tomatoes in half,
remove core, pips and
juice (the latter two can be pushed through a sieve to make tomato
juice). Place cut side up, sprinkle with salt and sugar, then arrange
cut side down on a rack over an oven tray, and place in the oven. This
can take anything from 6 hours upwards - I used an Aga warming oven
(finally - a use for an Aga) and it took about 7 hours. Check them
carefully at the later stages as some may dry out faster than others.
They should not be completely dry but should still be firm and moist.
Place in a shallow bowl, add 100 ml white wine vinegar for 30 minutes. Then pack in sterilised jars, distribute the vinegar, then cover with 200 to 300 ml of olive, rapeseed or sunflower oil. Use within 6 weeks. Tomato Ketchup NEWI've
always thought that Heinz tomato sauce was good. Then I tried Tiptrees
version which was nicer. Then I made my own which is awsome (nothing at
all to do with my brilliance, but all thanks to Hugh
Fearnley-Whittingstall's recipe on which this is heavily based).
Chop up 6kg tomatoes, 8 onions, 2 deseeded red peppers, simmer till soft - then blitz it in a Magimix or blender and then push it through a coarse sieve. Return to the pan with 150 grams brown sugar and 500 ml cider vinegar. Add a muslin bag with a tablespoon each of mustard seed, whole allspice, whole cloves, ground mace, celery seeds (I never have these and haven't used them), black pepper corns plus a cinnamon stick, 4 bay leaves, and a peeled garlic clove. Then simmer till thick - until a channel is visble for a second or two when you scrape the bottom of the pan with the spoon. Remove muslin bag and bottle your ketchup. Warning - keep this away from the kids cos they'll scoff the lot (I speak from experience). Try it with home made burgers. MWAH! |
 Apple Chutney  Fried Broad Beans
 Lemonade   Sourdough Starter  Tomato Blight  Green Tomatoes  Green Tomato Collage  Slow Dried Tomatoes in Oil  Tomato Ketchup Collage |
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| Our aim is to support full cultivation of the allotment plots. | Last
updated 1 Jun 2009 |
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