Produce from my garden
Embracing the producer of food hat this week, I have tackled excess produce that has been sitting on the kitchen floor in bags. My first ever jam – plum and red currant – yum. Then used all my remaining jars for a brilliant chutney, well – no idea if it tastes any good yet but it used heaps of the problem produce, courgettes, plums, and apples. Finally made 5.5 liters of chicken soup, and then in a budget conscious fit I made chicken stock from the bones. Emerged from the kitchen a little rounder and see with dismay that the produce has kept growing – I need to invent a courgette cocktail!
Any homebaking has a bit of love in it – perfect for Valentines day. The kids and I made these treats for my friends at work and for their teachers. They are a yummy crunchy treat and the colour is perfect for white icing decorations.
Recipe (from The Best of Alison Holst)
225 gm soft butter 1 cup brown sugar 1 egg 2 cups flour 2 Tbsp cinnamon 1 Tbsp mixed spice
Cream softened butter. Add remaining ingredients, mix to combine. Either roll out and cut shapes or make a long roll and wrap in plastic and refrigerate until firm and then cut thin slices. Bake at 180°C for 8-10 minutes or until biscuits darken slightly. When cool transfer from tray and decorate or just eat!
Note measurements are in metric – let me know if you want imperial measurements and I will work them out.
