Autumn is here

It’s absolutely crazy how quickly the summer holidays have passed by! I suppose this was our first proper summer holidays, with Max’s first year at school over and us enjoying ‘us-time’ for a couple of months.

We had family staying over both from my side and from Ian’s side almost back to back, which was lots of fun for everyone! Ok, so the weather wasn’t terribly summery (except when my sister-in-law Jo and co stayed over, then it was faaaaabulous!! – I mean we even ate breakfast on the patio!), but we definitely made the most of it and enjoyed any bit of sunshine, either on the beach in Wales or in the garden. We discovered loads of new places in the area, which now doesn’t feel as new and strange as it did four months ago. Four months!!! Geez, can’t believe we moved in four months ago!

I’m looking out of my kitchen window as I write this, how the sun is shining on the garden and the swing we put up on the old apple tree and all the space, and still can’t believe we live here, and how lucky we are. But I can also see that the leaves are slowly turning colour, which can only mean that autumn is here!! I love autumn! I love the colours the smell of the forests, I love putting on a cardigan and I love wearing my boots! And recently I’ve discovered that I love making the most of our fruit trees! We have apple trees, pear trees, plum trees and hazelnuts. The apples are still ripening and the hazelnuts are all being carried off by squirrels (grrrrr!!!!!!), but the plums are in full action and very tasty.

We picked as much as we could and I’ve been busy trying out making jam and tarts. Want to see? Hmm?? Oh, ok then, if you insist!!

The plum jam was so much easier to make than I thought it would be.

2 kg plums (boil this up in 1 pint of water in a preserving pan)

2 kg preserving sugar (gradually add to the plums, once they’ve boiled mushy and keep simmering for about half an hour or until the set-test works – see below)

1 lemon’s juice (add to the 1 pint of water in the beginning)

The tricks were:

I put 3 saucers in the fridge when I started the whole process and when I thought the jam might be ready I took one of the saucers out, put a spoon full of wanna-be-jam on and waited until it cooled down. If it wrinkled up, the jam was ready to be taken off the cooker, if not, keep simmering for a few more minutes and try again.

And also, have the jars as clean as you can have them! Steam them all and put them in the oven at 80C for 15 min. (do this while the jars are still warm, or else they’ll crack!) When you fill them, they have to be hot still, or else the glass will crack. Oh, and it helps to put the jars on a tea towel when you fill them.

Pretty, no?

Then there was the plum tart. Mmmmmmmmmm….. plum tart….!!!

My good friend Jocelyn gave me a recipe for this, which I had to alter a little bit, as I didn’t have her My Secret Kitchen ingredients, but it still worked beautifully (maybe because I used my mum’s Hungarian plum jam – much runnier than my jam – as a substitute)

Here’s the recipe as given by Jocelyn:

Figgy Plum Tart 

Sweet Pastry Tart Case

250gr. Plain Flour

125gr. Butter

100gr. Icing Sugar

3 medium egg yolks

Rub butter and flour together until a fine mix is obtained.

Add icing sugar and quickly mix, then add egg yolks to the mix to form a smooth pastry – some times a little more egg yolk is required – wrap in cling film and put in fridge for one hour – roll out and gently place in 22cm. loose bottomed flan tin, pushing pastry in to the sides with thumb and forefinger then crimp neatly around the top. Keep in fridge.

Frangipane

125gr. Butter

125gr. Sugar

125gr. Eggs – weigh without shells

125gr. Ground almonds

13gr. Plain flour

Mix butter and sugar until light and fluffy, add the eggs, then the ground almonds and flour – the mix is now ready to use. Keep in fridge.

Cut six Victoria Plums in half and de-stone

Melt  25gr. Butter in small frying pan, add 2 tablespoons MSK Fig Pudding Pickle

Stir off the heat until melted – add plums cut side down and bubble until syrupy – spoon mixture over the top of the plums to glaze.

My other lovely friend Nicci, from Home Gurrown has a very similar recipe, which was featured on ITV the other day in their ‘Country Wise Kitchen’ series. Here’s the recipe and here’s the video.

(picture off Nicci’s website)

You can read all about Nicci and all the fab things they do on her wonderful website. On a side note though: she’s a super lady and a wonderful friend and mum, who loves what she does and seriously gives 100% to it all. I wish I had half the determination she has! I would recommend their produce and catering to anyone in a heartbeat. If you live in Kent, find them at the local Farmers’ Markets and buy some of their food. Yuuummmmmmmieeeeeee!!!!!

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3 Comments (+add yours?)

  1. Sarah Collins
    Sep 02, 2011 @ 22:44:37

    Mmmmmmmmmmmmmmm. Looks delicious! Well done you!

    Reply

  2. Csilla Grego
    Sep 03, 2011 @ 07:53:25

    Vercsikém nagyon klasszul néz ki a szilvás sütid, én is kipróbálom. A szilvadzsemből hagyjatok egy kis falatkát, hogy meg tudjam kóstolni mikor kimegyek. Nagyon ügyes vagy!!! Nem is tudom kitől örökölted a kreativitás? Ha van kedved, akkor fagyassz le egy pár zacskó szilvát szilvásgombócnak. Millió csókocska és ölelés Mamikád.

    Reply

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