Weekend kitchen capers

Yesterday was warm and sunny (hurrah!) so we spent most of the day tidying the strimming and tidying the garden. I also cleared out another garden bed (mostly broad beans) and ran them though the garden mulcher (after saving the beans, of course!). I put a few buckets of these scraps into the composter, and the rest I dug into the beds along with some "moo poo". A quick water, then covered the beds with mulch. these will rest for a few weeks before planting out. This strategy seems to be working a treat - I peeled back the mulch on a bed I did a few weeks ago to plant some more beetroot, and the worms were all over the place. The beds were still lovely and moist as well.

In the endless quest to use up all the lemons, I also made a batch of lemon jelly marmalade (basically lemon marmalade without the peel)- sadly it only took 11 lemons to make 11 jars!

Lemon Jelly Marmalade:

Thinly slice 1kg lemons (use a mandolin if you have one) and soak overnight in 2.4l of water. Next day put the lemon/water mix in a pan and simmer for 1.5 hours. Strain the liquid and return to the pan (discard lemon bits). Add 2.4 (!!!!!!) kg sugar, and stir until dissolved. Boil until setting point is reached, pour into sterilised jars and seal.

I also made Nigel Slater's blueberry and pear cake - but without the pear and blueberry and with brambleberries.

• 130g softened butter
• 130g sugar
• 2 eggs, lightly beaten
• 130g sifted plain flour
• 1 teaspoon sifted baking powder
• dash vanilla (optional)
• berries or other fruit for the top

Preheat oven to 180 degrees Celsius. Grease and line a 20cm cake tin. Cream the butter and sugar, and then gradually add in eggs and the dash of vanilla if using. Stir in the flour and baking powder, and pour / spoon the batter into tin. Squish the berries (or any other fruit you fancy - apple and raspberry is lovely), into the top, and sprinkle with sugar if you like.  Bake for 55 minutes or until cooked through. Cool. Consume. Lovely.

 

 We will be having another slice tonight after our roast (local) lamb. Mmmmmmmmm more lovely