Scrumpers Blackberry Jam

500g fresh blackberries
2 tablespoons lemon juice
2 tablespoons water
200g sugar (I used raw)

Chuck it all in the pot, cook away - I used jamsetter (pectin) to get mine to set.

We scrumped our berries from a roadside near Bright, VIC. Delish!

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My Favorite Winter Squash Recipes

A collection of favorite recipes for winter squash, the (mostly) colorful, tough-skinned squash that appear in early fall and are easily available well through the winter.

But first, a quick vegetable lesson. What's the difference between winter squash and summer squash? Both grow during the warm months of summer so why is one called 'winter' squash and the other called 'summer' squash?

THE QUICK ANSWER for COOKS Summer squash have tender, edible skins. Winter squash have tough, inedible skins.

BUT PLEASE KNOW This is a 'cooking answer' not a botanical answer! Cooks use the two terms as loose designations for what might be considered the two squash 'families,' the tender-skinned summer squash and the tough-skinned winter squash. But please know, each 'family' has many offspring and cousins and some times, the names change after immigrating. Like most families, it's complicated!
Keep Reading ->>>

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How to Roast a Whole Butternut Squash ♥ You Know, WHOLE

Today's vegetable recipe: The easiest way in the world to roast a butternut squash. No knife, no cutting, no lost fingers. Whole. Roast it whole. Really.

So, um, this is awkward. But how did I miss this easy-easy-EASY way to roast a butternut squash? For six years now, I've been writing about easy ways to cook vegetables and somehow, some-crazy-how, I missed this.

Except – I didn't. I actually roasted a whole squash, whole, almost exactly five years ago when making Rutabaga & Butternut Squash Purée. I even remarked upon it. But then, days, weeks, months and even years passed. When I remade the purée last week, there was the recipe. (Ha! As if something this simple can even be called a recipe. Let's call it a "technique".)

So I didn't miss the recipe aka technique, I plain forgot. Blame it being the end of the season and the summer's excitement about green beans, I think it was in 2006, some vegetable anyhow. But now, now, NOW I remember though I'm worried, really, because it's kinda late in the season again. So I'm going to count on you guys, YOU, to remember and try this really soon so none of us, ever, forget, again. (And just so there's no forgetting, here's how to cook a whole spaghetti squash too. And How to Cut, Peel & Cube a Butternut Squash and Keep All Ten Fingers.)

'kay? 'kay.
Keep Reading ->>>

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How to Make Pudding from Tofu: Tofu Pudding Recipe ♥

Today's easy, flexible, adaptable (yes, and healthy) dessert recipe: Start with tofu, then add fruit and a touch of sweetness. Whiz in the blender. That's it: You've got pudding!

Not just vegan, "Vegan Done Real". Weight Watchers, 1 or 2 Old Points and 2 to 3 PointsPlus.

As January draws to a close, the self-imposed privation begins to take its toll: the hunger for something sweet grabs tight and won't let go.

Other years, this has meant that I start baking cookies and quick breads again. This year, however, January has been a month of experimentation with what I've come to call 'Tofu Pudding' because of its smooth-smooth texture and the creamy mouth-feel when it's cold. I've been playing around and have four recipes to share. It's got just enough sweetness to satisfy -- and most of the sugar is coming from fruit, so comes from a natural, not a processed, form.

So this year, as January nears its end (how CAN that be???), I'm not fighting off a sugar fix. This is a good thing! And if you've ever wondered how to make a creamy pudding without, you know, cream and all its calories, how to make a low-calorie pudding, how to make pudding without dairy, how to make vegan pudding, well, this is your recipe.

Like so many of my recipes, Tofu Pudding is more 'inspiration' and 'good idea' and 'quideline', more suggestion than prescription -- yes, one more "concept recipe"! So I've included my tips and those of you who make Tofu Pudding, please do add your own tips and variations in the comments so that others may benefit!
Keep Reading ->>>

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Apple Chutney

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Poached Plums

Thursday 20th Jan

Poaching syrup:

1 1/2 cups white sugar (I guesstimated)

1 1/2 cups white wine (can use red wine, or orange juice too)

1 1/2 cups water (the recipe calls for a total of 3 cups hot water, but says you can replace up to 1 cup with orange juice or red or white wine - I did 1 1/2 cups white wine and it was yum)

Flavouring - vanilla bean, lemon verbena or scented gernaium leaf, citrus peel, cardamom pops, cinnamon stick or star anise. I chose cinnamon stick this time.

Plums from our small, but fruit laden tree - don't know what kind they are, they are mostly about 4-5cm in diameter.

To make the poaching syrup
Put sugar, hot water (and juice/wine) and your choice of flavouring (cinnamon stick for me) in a heavy-based saucepan and heat over medium heat to dissolve sugar, stirring. Once all sugar has dissolved, simmer syrup for 3-4 minutes.

Preparing the poaching liquid:

When your syrup is ready, pop in the fruit. Poach til soft.

The recipe is from Stephanie Alexander's Kitchen Garden Companion - and has some other fussy options, including covering with a piece of baking paper to stop evaporation, but I just did it in my favourite 28cm Chasseur pot and it worked really well.


Poached!

I now have them waiting patiently in the freezer, for their turn to make an appearance at the breakfast table!

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Beetroot Icecream

On Thursday night I attempted home grown beetroot icecream (recipe below). We grew a bunch of different heirloom beet varieties and harvested on Thursday. Some were bright red outside, but very pale inside (just a different variety to what you buy in the supermarket).  Boiled them (we took the skin off first, next time we'll leave it on and remove after they are cooked). Once cooked, we decided to only use the really ruby ones, as the joy of beetroot icecream has to be the colour...doesn't it? Puree beet once cooked and squishy.

12 home grown egg yolks beaten together with 150g caster sugar, scalded the milk, let it cool, then beat into the eggy mix.

Then into a fresh pan to turn into custard:

Poured into a large flat tray, covered with greaseproof paper to stop a skin forming on top, then bung in the fridge until chilled. Mix in the cream and beet puree, then push it through a sieve.

 

How's that colour!!?? Bung it in the icecream machine and churn til frozen. The finished mix was too large for my icecream machine which has a 1.5L capacity.

 

 

Beetroot Icecream - (for those playing at home)

Ingredients

• 12 x organic egg yolks
• 150g unrefined caster sugar
• 500ml whole milk
• 500ml double cream
• 5-6 medium beetroots, cooked until al dente, peeled and pureed

1. Beat the egg yolks and sugar together until smooth. Put the milk in a pan and bring to just below boiling, then remove from the heat. Leave to cool slightly, then pour the milk on to the egg and sugar mixture, whisking all the time.

2. Pour the mixture in to a clean pan and heat gently, stirring all the time, until the custard thickens enough to coat the back of a wooden spoon. Don't let it get too hot or it will split. Remove from the heat. Strain through a sieve and leave to cool, then chill, covered with a circle of greaseproof paper to prevent a skin forming.
3. When cold, stir in the cream and beetroot puree. Pass through a fine sieve. Churn the mixture in an ice cream maker until frozen.
4. Depending on the capacity of your ice cream maker, you may need to churn the mixture in batches, or you could simply halve the quantities.

(Hugh Fearnley-Whittingstall!)

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