Stripping the leaves from the stalks

BASIL PESTO
(Makes 3 pesto jars)

115g/4oz basil leaves
6 garlic cloves, crushed
115g/4oz pine nuts
115g/4oz freshly grated parmesan
235ml/8fl oz good olive oil

Method
1. Put all the ingredients into a food processor. Whiz until blended.
2. Put into small jars and cover surface with a thin layer of olive oil before putting on the lids. Keep in the fridge until used.

Blending all the ingredients

It’s best to use small jars as the sauce will oxidise and turn dark green if exposed to the air for any length of time. This would happen if it wasn’t used all at once. It doesn’t affect the taste but it looks better if the original colour is retained. I know this sauce is available in supermarkets everywhere but when made with fresh Basil the taste is superb!

Basil pesto in jars

Green tomatoes ripening indoors

Here is my recipe. As you see from the picture above it did not use up all my green tomatoes but at least it helped a little.

Chopped ingredients for Green Tomato Chutney

GREEN TOMATO CHUTNEY
(Makes 4 lb jars)

2lb green tomatoes (chopped)
8 oz onions (chopped)
1 lb cooking apples (peeled & chopped)
8 oz sultanas (or raisins, cranberries, chopped dried apricots etc)
8oz brown sugar
1 pint vinegar spiced or malt (but any other will do)
2 tablespoons mustard seed
1 inch fresh ginger (peeled & finely chopped) or 2 teaspoons ground ginger
2 teaspoons cinnamon (or spice of choice)

1. Put all ingredients into a large pan and bring to the boil.
2. Simmer uncovered until reduced to a thick mix. Stir occasionally to keep from sticking. It should take 2 3/4 to 3 hours. Test by scraping a wooden spoon across the bottom of the pan. If the pan bottom shows clear for a while before the chutney slowly fills the gap then it is ready. (In other words there should be very little thin liquid sloshing around).
3. Put into hot sterilised jars and seal.
4. Label when cool. Chutneys improve in flavour if kept for at least a couple of weeks before use.

Green Tomato Chutney simmering

Green Tomato Chutney - testing if it's ready. It is!

Green Tomato Chutney in jars

Tomatoes on a plate

So I’m making tomato sauce with the ripe tomatoes and stripping the tomato plants that are suffering from blight. The house is full of green tomatoes laid out to ripen. No doubt many will show signs of decay before they turn colour.  The French beans are fading now but the courgettes are still managing to sneak out the occasional courgette or two. The Runner beans are just getting into their stride – damn you beans, slow down! At least they are easy to freeze.

Runner beans 'White Lady'

Why am I looking forward to my holiday? Because I want sun and I’m sick of this rain sodden summer. Take a look at yesterday at 5.30pm. Yes I’m outside under an umbrella and it was as dark as it appears. I must be mad. The last day in August – would you believe it!

Rain in the garden

My machine takes the yeast first so reverse the order of the ingredients if yours takes liquids first. This recipe is for a loaf made with 1lb of flour. Note that the liquid is lower than the amount in an average recipe because of the moisture which the courgettes will exude.

One of these days I’ll get a descent picture of this cat instead of the blob of hairy blackness I usually get. He was too bored to even open his eyes. At least then he would have looked alive.

Courgette bread and Halki the silhouette cat

COURGETTE BREAD (for Bread Maker machine)

1 1/2 teaspoons (7.5ml) fast action dried yeast
13oz (375g) white bread flour
3oz (75g) wholemeal bread flour
6oz (175g) courgette (zucchini)
2 tablespoons (30ml) sunflower seeds
2 tablespoons (30ml) pumpkin seeds
1 tablespoon (15ml) sesame seeds or linseed
1/2-1teaspoon (5-10ml) salt
1 1/2 teaspoons white sugar
1 1/2oz (40g) butter
75ml milk
65ml water

1. Add the ingredients in the order above (or reverse the order if your machine takes liquids first).

2. Set the bread machine to basic/normal setting, medium crust and loaf size depending on your machine. (Mine is Medium size for 1lb of flour). Press start.

3. Remove bread at end of the baking cycle and put onto a wire rack to cool.

CUCUMBER, PEPPER AND ONION RELISH
(Makes 3 jars)

1 lb 8 oz cucumber (chopped)
2 teaspoons salt
2 red, orange or yellow peppers (deseeded and chopped)
1 onion (chopped)
8 fl oz wine vinegar
2 tablespoons white sugar
1 chopped fresh chilli or 1 teaspoon dried chilli flakes
1 tablespoon black mustard seeds
1/4  teaspoon ground cloves
sprigs of fresh dill (finely chopped) or 2 teaspoons dried dill

1. Sprinkle chopped cucumber with the salt and leave for about 1 hour. Squeeze out the excess moisture with your hands and then a paper towel.
2. Bring the vinegar and sugar to the boil Add the cucumber, peppers, onion, chilli, mustard seeds, ground cloves and dill.
4. Simmer uncovered for about 5 minutes. Don’t overcook.
5. Pour into hot sterilized jars and seal. Label when cool.

To be honest I think I’m getting to like this preserving lark. I might have to buy some frilly hats for that professional look!

HOT SPICY PICCALILLI
(Makes 5 x lb jars)

Prepare 3 lbs of mixed vegetables (cut into bite sized pieces)
For example:
8 oz shallots
8 oz cauliflower
8 oz cucumber
8 oz courgettes
8 oz green beans
4 oz celery
4 oz red pepper

2oz salt
1 pint vinegar (not malt)
1 teaspoon garam masala (or spice of choice)
2 teaspoons turmeric
4 teaspoons dry mustard
4 teaspoons ground ginger
3 cloves of garlic, crushed
1 fresh chilli finely chopped (or 1 teaspoon dried chilli flakes)
3 oz sugar
½ oz corn flour

1. Put the mixed vegetables in a bowl in layers, sprinkling each layer with salt. Cover with cling film and leave for 24 hours.
2. Next day rinse in cold water and drain thoroughly.
3. Put aside 2 tablespoons of the vinegar. Put the rest into a large pan and add the spices, garlic, chilli (if used) and sugar and bring to the boil.
4. Add the drained vegetables, bring to the boil and simmer uncovered for 5-6 minutes. The vegetables should still be crisp.
5. Spoon the vegetables into warm sterilised jars using a slotted spoon, leaving the liquid behind.
5. Blend the corn flour with the 2 tablespoons of vinegar and stir into the liquid in the pan.
6. Bring to the boil then simmer for 2-3 minutes, stirring continuously, until sauce thickens.
7. Pour the sauce over the vegetables in the jars and seal. Once the jars have cooled check the lids are still secure and label.

Oh dear, I’m running out of jars!

Here is my version of the recipe which fills 4-5 average sized jam jars. I scaled down the original quantities so they would fit into my largest pan. Other vegetables which can be substituted include, green beans, cauliflower, carrots, kohl rabi, peppers, celery etc.

GLUTNEY CHUTNEY
(Fills 4-5 jars)
1ib courgettes (diced into very small pieces)
1lb green or red tomatoes (skinned & diced) or plums (diced)
1lb apples (peeled & diced)
8oz onions (peeled & diced)
8oz sultanas or raisins
8oz brown sugar
12 fl oz malt vinegar + 9 fl oz water
2 cubes frozen ginger (or 2 inches of fresh ginger peeled & finely diced)
2 teaspoons chilli flakes (or 2 chopped fresh chillies)
½ tsp ground cloves
1 tsp ground black pepper
1 tsp ground coriander
½ tsp ground mace or nutmeg

1. Put all the ingredients into a large pan.
2. Bring to boil and simmer uncovered until reduced to a thick mix. Stir occasionally to keep from sticking. It should take around 3 hours. Test by scraping a wooden spoon across the bottom of the pan. If the pan bottom shows clear for a while before the chutney slowly fills the gap then it is ready. (In other words there should be very little thin liquid sloshing around).
3. Put into warm sterilised jars and seal.
4. Once the jars have cooled check the lids are still secure and then label. Store in a cool place. Chutneys improve in flavour if kept for at least a couple of weeks before use.

Here is what it looks like after 1 hour of simmering.

After 2 hours I did the “is it ready test”. Excuse the blurry picture. It’s difficult to stir and take a picture of a fast disappearing pan bottom – never mind the steam fogging the lens!

Here is the finished result which keeps very well. I use recycled jars so they are of slightly different sizes.

Eventually I got round to making Parsley Pesto. If you too are knee deep in parsley – flat or curly – you might want to try this. It makes a delicious sauce for pasta. The same recipe can also be used to make Basil Pesto (substituting basil for the parsley – but of course you already knew that!). I use jars that have already held pesto as I find they are just the right size.

PARSLEY PESTO
(fills 3 x 190g jars)

115g/4oz flat leaf parsley leaves (no stalks)
6 garlic cloves, crushed
115g/4oz pine nuts
115g/4oz freshly grated parmesan cheese
235ml/8fl oz good olive oil

Method
1. Put all the ingredients into a food processor. Whiz until blended. You are aiming for a roughish texture. I don’t add salt as the parmesan is salty enough.
2. Put into clean jars and cover surface of pesto with a thin layer of olive oil. This will help preserve it and stop oxidisation which affects the colour. Put on the lids
3. Keep refrigerated until needed.