DIY Jam and a Touch of Green Stuff

I’ve been spending my mornings inspecting my garden veg patch and I take delight in seeing my produce grow. This morning was no different apart from my poor tiny cucumber plant had been munched by some little critter (slugs I expect). So with a quick question to my Facebook gardening community, I got outside dug it out of its little space in the veg bed and re-potted it. Turna out it was far too early to be planting a cucumber outside anyway. Lesson learnt! It’s now safely inside the propagator/mini greenhouse with the hope it might survive it’s near death experience.

Miniature Cucumber plant; clearly the slugs had a party.

Lettuce, kale and radishes are doing pretty damn perfect in the veg bed. The peas are peeping, the carrots have started to sprout, rainbow chard is popping up left, right and centre too. Leeks are few and far between with only about 4 sprouting so far but beetroot looks good at the moment. My chillie plant on the other hand is inside on the kitchen windowsill and it is thriving. It makes me ridiculously happy to see it all doing so well.

Chillie plant.
Red lettuce
Carrot seedlings
Peas peeping

Today had been awfully miserable weather wise. We’ve been tuck inside our four walls, jigsawing and baking. Dee and I made some fruit and cherry scones and some homemade jam. Bit of a use it up/budget bake to be honest but after just paying for our new kitchen (doing a little dance) which has used up our savings entirely we should be watching what we spend so it’s not a bad thing.

The jam was easy. Frozen mixed berries I used about 500g from the freezer along with sugar to taste (about 2 tbsp) boil the heck of it. Mash the berries together a little Take it right up to 105c and then pour it carefully into a pre-serialized jar. We like the seeds in but strain it if you dont, but please be careful as it’s like molton lava when its finished cooking. But yum, how easy!

Mixed Berry Jam.

Happy jammin’

Love,

L, xox

An Easy Tea Loaf

I’ve been baking again. No surprise there if you know anything about me. Tried this beaut out today because I’m in short supply of icing sugar. I’ve even had to turn down customers because I just couldnt guarantee that I’d have my usual basic ingredients.

This recipe requires no icing sugar or butter and only uses 1 egg. It’s an amazing recipe for using up dried fruit you may have stuffed in your cupboard. I used raisins in my loaf cake but it will work with any dried fruit you have. I’ll be trying dried apricots and glace cherries when I have them in next, but with out further a do (knowing how frustrating it is to scroll through a life story before the recipe reveals itself) here is the recipe!

Ingredients

175g Dried Fruit (use any you like- I used raisins)

110g Caster Sugar

150ml Hot Strong Tea (again, use your preferred but I used normal black tea in this one)

150g Self Raising Flour (alternatively the same weight of plain with 1tsp of baking powder)

Zest of 1 lemon (or orange)

1 Egg (beaten)

Method

Make some hot strong tea (I used two bags) and soak your fruit along with the sugar, preferably overnight but if you’re in a hurry to create this beauty 2 hours will do. My baking for my family is always a little off the cuff and unplanned so 2 hours did suffice in my case.

Tea bags stewing, give it at least 5 mins.
150ml black tea. Next time I’ll be trying earl grey.
175g dried fruit
110g caster sugar

Once the fruit has had at least 2 hours, preheat the oven to a low temp, around 150 degrees. This is a low and slow cake. Line the tin with baking parchment, these measurements are suited to a 1lb loaf tin, just double the recipe if you have a 2lb tin. If you dont have a loaf tin, use what you have, but do line it regardless of the shape or size.

Line the tin well, will save sticking cake and scrubbing the pan later.

To the tea soaked fruit add the flour, beaten egg and Zest and mix well. That’s practically it. Tip it into your lined tin and bake for around 40 mins (double the time if your doubling the mixture) or until golden and when a skewer comes out of the loaf clean.

Tea soak fruit and the rest
Mixture snug in the loaf tin
The tip drip on my mason and cash bowl

Cool for 10 mins before tipping out on to a cooling rack. Once cool, slice and serve with or without butter. If your a fruit cake and cheese kinda person, then I’m pretty sure that a slice of this with a tiny wedge of Wensleydale cheese would hit the spot.

Share with your household of course, then leave some with neighbours so you cant eat the lot.

Sliced tea loaf

I’m still playing with this recipe, and may do a marmalade take on it too; but I really hope you enjoy it. Dee scoffed a slice after her dinner and it got the cheesy grin of approval so happy days.

Stay well and stay safe,

Love

L, xox