https://www.rivercottage.net/recipes/rachels-roasted-tomato-chutney

 

Okay, here we go. Those that know me well, or even not so well, will be aware that I have once again grown far too many tomatoes. The ones in the greenhouse are fine, I have no issues with them. It's the others that sit outside that give me the heebie jeebies. For they watch me. They have eyes. Moneymaker, Cherry Piccolo, Tigerella, Vine and Plum. Gangs of them, they laze on the patio, depraved and villainous, multiplying away in the humidity. Thus, I need to get rid of the things and fast. I'm fully aware of that and have been searching for ideas. And so, my fellow friends, neighbours and countrymen, you fine standing people of our nation, you can jolly well stop throwing yourselves into bushes or abseiling over rooftops when you see me coming with my wheelbarrow. I know you have had your fill of them too. Therefore, I will be investigating a few quick and easy ideas that will allow me to use up all the excess tomatoes. Things I can make for the cupboard or freezer.

 

So, here goes….my first review of a recipe…

 

Firstly, I loved this little instruction from the method, 'tumble into a small roasting tin.'

"Ooh, does that mean that I have to tumble into the tin?" I chuckled to Mr WH, who sucked his teeth and tutted. Next came the 'nestle' and 'tuck' reference to the garlic and herbs. Nice, this is comforting me already, I'm liking it very much.

 

I selected a mixed variety of tomatoes along with a mild red chilli pepper and sliced them up, whilst substituting the rosemary with a little thyme. Didn't have fresh ginger either, so I used some from a tube.

The following instruction left me a tad perplexed, 'Add the leaves, blossom, or a hint of other herbs.' I got the herbs bit but the leaves and blossom thing threw me, until I realised that the leaves were in fact a reference to basil. Haven't got those, I thought, so I'll just carry on.

 

I chose an even amount of sugar to vinegar, weighing 150g of each.

 

You can see from the images how much this actually produced. I tasted some that evening on my supper plate, already knowing that it was delicious. After I had finished making it, I had naturally licked the spoon.

 

When I make another batch I will skin the tomatoes first and use chilli flakes instead of the red pepper. Maybe throw in a few sun-dried tomatoes too. There was just too much skin in the chutney for my liking and that was down to me I guess, rushing through it instead of using a little consideration and forward thinking.

 

That said, I will patiently leave the chutney to rest a little longer and will be certain to use it smeared on toasted sandwiches and as a regular table top condiment.

 

Mrs WH

 

Just to add, the last bit didn't happen as I was scoffing it again the following day at luncheon. Sorry for fibbing, x

Quick Pickled Shallots

https://itsavegworldafterall.com/quick-pickled-shallots-recipe/#recipe

 

After saving a little leftover pickling vinegar from a few days ago, I sought out a recipe that would enable me to use it up and not waste it. By adding an equal amount of water to the surplus vinegar, plus sugar and salt, I was able to rustle up a jar of pickled sliced shallots in next to no time. 

I, apparently, have a two week window in which to devour them, which is going to be a bit of a challenge to be honest, unless we can also find a recipe that may help me to use them up. After all, there is only so much cheese one can eat. Who knows? I will, however, let you know if we do. Keeping life tickety-boo, as always.

 

Love & Light, Mrs WH

https://culinaryginger.com/piccalilli-recipe/

 

Any easy to follow recipe that fills your kitchen with a somewhat 'pungent' aroma. Nice, should you have a penchant for turmeric, mustard, ginger and vinegar that is. 

 

Unfortunately, the only home grown ingredients I had for this recipe were the cucumber, green beans and shallots. 

 

Although I scrimped a little on the veg, (I did add a couple of little carrots to make up for the fact I didn't have quite enough cucumber and shallots) the amount of liquid to veg was just too much for me, as I prefer a chunkier piccalilli. Thus, I discarded some of it, which totally went against my OCD and my stance on waste. But who wants just mustard sauce on their cracker? Not me.

 

I will let you know how it tastes!

 

(It was delicious!)

 

Mrs WH

https://www.recipesmadeeasy.co.uk/apple-jelly/

 

https://www.healthycanning.com/tomato-apple-chutney#Tomato_Apple_Chutney

 

 

Having never tried apple jelly, I guessed that I would like it on my toasties, amongst other things. Thus, having the perfect opportunity to make some, I set about doing so. The weather outside was rather blustery, the dogs were all cuddled up and snoozing, whilst Mr WH was busying himself, here and there. I prepped the apples and left them to drip overnight through a muslin lined colander. Following this, I wanted to make a smooth tomato apple chutney (using a variety of freshly harvested tomatoes) with a little added chilli, to go with the Yuletide cheese boards. I'll let you know how that one worked out as I personally chose to remove what was left of the bulk (tomato skins etc) after blending and sieving it (please note: this was not in the recipe instructions). Hopefully, it will be okay, though it took a while to thicken (as stated that it may in the recipe), we shall see. I may have produced a delicious sauce, who knows, then again it may be simply perfect to spread on top of a cheese topped cracker.

 

I followed the recipe above for the apple jelly. I have to say, it set brilliantly. I removed the scum as best as I could but some still managed to get into the jars. I even used a strainer but it got clogged up. We are going to purchase a tool, if we can find one, for any future attempts. I'm thinking of making mint jelly in the future, it is a firm favourite of mine and I have an abundance of mint. Jacqueline's website is one that I will most definitely be looking at regularly though.

 

 

Keeping it real, Mrs WH