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Glut recipes! (eating or preserving!) - tried and tested!
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Great - these are not as big as that. Will put in £1.50 and be highly delighted.
Thanks
w
that sounds very fair, and believe me the marrow chutney is well worth it! (still works out very cheap!)
Makes lovely gifts too (If I am giving them away I buy a bit of gingham cloth - its very cheap - and pop a piece over the lid and secure with an elastiv band. If you add a handwritten label as well it looks lovely!
Have you made chutney before?0 -
This is a recipe that always works and is delicious - I am just finishing up last years supply and about to make another 20 jars this weekend
http://www.rivercottage.net/SeasonalRecipes~August/122/Glutney.aspx0 -
cooking gardener - that looks like a useful recipe, thanks.0
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Nasturtiums are ace! I grew them in number for food about 6 years ago. Now I have little choice as they re-seed so well (v moneysaving!) I love the peppery taste. Just like WaterCress without the hassle.
The word nasturtium is Latin for nose twister, apparently, and everything but the root is edible.I like the leaves in salads and as wraps for sandwiches. The larger leaves I get are 6-8inches across so ideal for this. The flowers make a lovely garnish and are edible.
I used this recipe (off internet, credit elsewhere but I lost the ref) for pickling nasturtium seeds last year and it’s rather nice. They're known as faux capers, (whatever they are)
Ingredients
6 tablespoons salt
water
half a pint of small ripe green nasturtium seeds
1 pint of white wine vinegar
2 bay leaves
a few cloves
12ish peppercorns
2 tblesp sugar
1 dried chili
3 chopped shallots
Dissolve salt in enough water.
Soak nasturtium seeds in the mixture for 2 days.
Drain and rinse with cold water.
Cover with fresh cold water and let stand for 1 day.
Drain very well and pack into hot sterilized jars.
Boil remaining ingredients together for 10 minutes. Allow to cool. Strain.
Pour over seeds. If not enough to cover seeds use plain white wine vinegar to fill. Seal.
Let stand for 3 months before using
These were ok at Christmas (3 months old) but now are absolutely fantastic!
I find the vinegar a little strong so rinse them before use. They are great at barbeques and sprinkled in salads. However they have a mild laxative effect so control yourself!
Very Very nice.
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foreign_correspondent wrote: »
A few weeks ago I made about fifty jars of strawberry jam! If anyone want the recipe it is here:
http://forums.moneysavingexpert.com/showthread.html?t=813015&page=2
Why on Earth would I want the recipe for strawberry jam?
You've got 50 jars for Pete's sake, just send me one! 
:rotfl: If you lend someone a tenner and never see them again, it was probably worth it.0 -
mrbadexample wrote: »Why on Earth would I want the recipe for strawberry jam? You've got 50 jars for Pete's sake, just send me one! :rotfl:
swap you one for a stem ginger cake!!:rotfl:0 -
We grow lots of tomatoes for freezing in purree form to use for soups, caseroles, in spaghetti bolognese, and pasta sauces using a rough and ready recipe as follows:
Chop tomatoes, onions & garlic (Roughly half the amount of onions as tomatoes) + a few sprigs of basil leaves if liked.
Fry down together until mixture has thickened.
Cool slightly then blitz down in a food processor or with a blender stick.
Freeze in bags of whatever portion size you normally use.
This mixture will keep for several years in the freezer.0 -
ooh I love capers - I might have to grow some nasturtiums to try that!0
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I just found this recipe for Sweet Chilli Jam and made it this morning - very handy for using up over ripe tomatoes and chillies, which I have plenty of at the moment!
I substituted the fish sauce with some light soy sauce and used malt vinegar instead of white wine vinegar. It only made a couple of jars, but it is nice, and very similar to some I bought from a deli at about £3.50 a jar, so probably worth making if you like this sort of thing!
http://www.recipezaar.com/1349800 -
http://vegbox-recipes.co.uk/recipes/courgette-recipe-1.php
I tried this last week. It was ok. nice with some seasoning.
It is a good way to use up to may courgettes/marrows. I froze it and ate it over a week. this receipe made 4 portions.
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