Spotted: some teeny-weeny tomatoes

It's been a while since I shared a veg plot update, mostly they've been about my battles with wildlife  (see How my garden fared fending for itself). Thankfully that all seems to have settled down and my veg has been allowed to grow in peace and quiet!

Traditionally my garden is a bit behind other gardens, I put that down to it being North facing - that and the fact I'm normally a bit behind with my planting too!

After a false start or two, my tomatoes are now doing well - I've even spotted some teeny-weeny tomatoes on a couple of the plants, so it's looking good. 

They're on one of the Supersweet 100s and they're the biggest fruits I have (so far); one of the Rosadas is also starting to develop some baby plum-shaped tomatoes but they're too small to photograph just yet. 

There's plenty of flowers on the other plants, so I remain hopeful for many tomatoes towards the end of the summer. 

In the greenhouse the Redskin peppers are doing well, there's three on one plant and a couple on the other. At the moment they're decidedly green but give them time...

I don't usually have much success with peppers so I'm pleased to see these growing.

And dare I hope this is the first of many cucumbers?  Fingers crossed...

Every time I grow cucumbers their "curly telephone wire" amaze and amuse me, and this year it's no different...

The lettuces are still doing well - these are Cos 'Freckles' so are supposed to have that red fleck on - and we've been self-sufficient in lettuce for the past three or so weeks.

The lollo rosso are also coming along - with no adverse effects of growing under an old mushroom box - and along with some baby chard leaves add some variety to our salads. 

The coriander is pretty sturdy and I must remember to use it before it goes to seed, but the basil is still being a tad shy!

The Borlotti beans (not pictured) have reached the top of their frame and want to grow some more despite being pinched out;  no flowers yet, they're still trying to go upwards!

The dwarf beans - Purple Teepee - have the most gorgeous purple flowers on them so I'm hoping for some beans soon. The pods are a lovely deep purple, which unfortunately turn green with cooking (even with a drop of vinegar in the water). 

My second sowing of climbing beans have also failed to germinate, which is disappointing as we eat a lot of beans. I moved the pot incase they didn't like where they were, but it seems they don't like the new place either. The soil hasn't been disturbed so I can't lay blame on the squirrels...

Who knows, I'll have a third go I think but may also try a germination test on the seeds just incase they've given up completely and I really am wasting my time.

 

Well that's all from me, how's your veg plot growing?

52 Cookbooks #26: French onion tart

A twist on a French Pissaladière, and the twist is that this one is on a spelt pastry base.  The recipe is from the third Leon cookbook by Claire Ptak and Henry Dimbleby, titled Baking & Puddings.

 

52 Cookbooks: the challenge is to cook a new recipe from one of my

(many) cookbooks each week for a year...

Yes - to be contrary I'm not cooking anything sweet from this book*, I'm cooking a savoury recipe.  Usually pastry is MOH's domain but I thought I'd give it a go...

The recipe gives instructions for making the spelt pastry by hand and says to cut in the butter leaving it in larger chunks for flakier pastry.  Well that's good advice re the flakiness - it says to leave them the size of a garlic clove - but I'm pretty sure the Pulse button on my food processor is there for a reason.  And one of those reasons is pastry.  Yeap, step 1 and I've already diversified...

With the pastry resting in the fridge, slicing onions was next. They were fried and when they were soft and caramelised a teaspoon of vinegar, two teaspoons of water and some thyme were added.

Now which type of vinegar to use caused me much consternation - white, balsamic, cider or chip shop?  In the end I channelled my inner Frenchness and decided on white. Boy am I glad I did as I had one of those kitchen disasters that only I seem to have...

As I was stripping the thyme leaves from the stems my hand got too close to the hot frying pan. Using my quick reactions I pulled my hand away before it really got to sizzle but in the process I knocked the (newly opened) bottle of vinegar over... Beep. Beep. Beep.

Luckily I managed to avoid spilling too much vinegar (and burning my hand much) but the worktop got its second cleaning of the day - now this is why I'm glad I opted for white vinegar, at least the kitchen doesn't smell like a chip shop!

Right olives halved and anchovies opened, it was time to roll out the pastry and make all of this into a tart. This is it ready to go into the oven:

And here it is ready to eat:

The verdict

  • The pastry was quite crumbly, so I'm very proud of myself. 
  • It was quite salty but that's olives and anchovies for you!
  • It would make a great summer lunch - but it's not really finger food - and the topping combinations are endless (some suggestions are given at the bottom of the recipe)

* although there is a rather fabulous cake recipe which calls for half a bottle of red wine and a lot of figs. I'll be giving that some close attention at some point!

52 Cookbooks #25: Frosted marmalade cake

It's been a few weeks since I baked a cake and both MOH and I have been fancying something sweet once we've finished our evening meal.  Mostly we've settled for fruit or yogurt ...or ice cream, but it seemed like it was time to bake a cake.  So I have.

This week I've moved onto the first of my Nigel Slater stash of books, and there are quite a few!  This was the first though, and it's a great book - it's the type of book that you could read and admire even if you weren't a cook.  It's laid out in a diary style - well it is called "the kitchen diaries" - with narrative and usually at least one recipe a day. 

This was a Christmas present a good few years back and since then I've been a Nigel fan (...hence buying every other Nigel Slater book Amazon sold!)

However I was surprised to read in the intro to this recipe that Nigel "as a rule" doesn't like icing.  How very peculiar, but despite this I think I'll remain a fan!

This cake is in essence a pound cake - or rather a 175g cake as that's the quantity of butter, caster sugar and self-raising flour used.  There's also a large orange which you use the zest and most of the juice of, three eggs and some marmalade.  We had some Whisky marmalade open so it seemed rude not to use this.

The cake is supposed to cook for 40 minutes, and the recipe recommends checking it after 35 minutes.  Mine was still very wobbly when I first checked it so it went in for 10-15 minutes longer than the anticipated cooking time before the skewer came out clean.

It was a lovely brown colour and had risen well.  Now it just had to cool.

So unlike Nigel, I love icing - however it's become clear that I'm not so good at making it as I am at eating it! Actually that's not true, my buttercream icing for #17: Coffee and Walnut layer cake turned out ok. 

The icing for this cake is just icing sugar and orange juice.  In a special act of deference to Nigel I even sifted the icing sugar, but it seems I may not have needed as much orange juice as my icing was a little runny. 

But of course I didn't realise that until it was on the cake - well actually most of it is probably under the cake, but I'll tell MOH that was the plan all along!! 

But other than that it looks ok to me - and wasn't it a good job I used one of those cake tin liner thingys, otherwise it would have got very messy!  And the icing would most likely be on the worktop too...

Never mind, I'm sure we'll still manage to eat it!

The verdict

  • It was easy to make -  I used the food processor for the whole recipe, pulsing in the flour so the mixture was over-worked and it turned out alright (there's only so much deference I can do in one recipe!)
  • It tasted good, although I need to work more on my icing so it stays more conventionally on top of the cake!  So that means more cake - yay!
  • MOH said it was tasty and moist and tasted of marmalade, although he couldn't taste the whisky (...but that's not surprising as it's only 6% in the whole jar!)

I'm linking this post to The Weekend Blog Hop