søndag den 9. oktober 2022

Og i køkkenet -- and into the Kitchen

Resten af mandagens høst endte i køkkenet. Jeg har fået en ny bog om syltetøjer og den slags: "Pam the Jam, The Book of Preserves", og der er mange spændende ting i der skal prøves.

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What was left over of Monday's harvest ended up in the kitchen. I had a new book, Pam the Jam, The Book of Preserves. Many new recipes for testing.

Tjørnebær er en gammel kending. Den behøvede jeg ikke nogen bog til. En, to, vupti. Tjørnebærgelé.

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Haws are an old staple, no books or new recipes needed for this. Voila! Haws jelly

Så var der masser af krydderurter og et stort bundt løvstikke.

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Next up herbs. Different herbs and a lot of lovage.



Rens det hele, hak det, tilsæt salt og hak lidt mere. Kryddersalt til vinterens madlavning.
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Clean and chop it all, add salt, chop some more. Herbal salt for Winter's cooking.


Og så til den nye, spændende bog. Jeg fandt en tallerkensmækkergelé, da jeg bladrede i den. Skribenten synes godt om resultatet.

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And now to the testing. Nasturtiums. I stumbled over this one while perusing Pam the Jam's book. Nasturtium jelly was a new thing to me. The Writer liked it very much.
Tallerkensmækkerblomster, madæbler, sukker og citroner bliver til tallerkensmækkergelé. Det ser også godt ud!

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Nasturtium flowers, cooking apples, sugar, and lemons are the ingredients for nasturtium jelly. The looks are good as well.

Kvæder er ikke en ny ingrediens i Ugleboets køkken. Men normalt ender det som kvædegelé. Her er halvdelen af kvæderne - den umodne halvdel.

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Quince is nothing new to MotherOwl, but normally they end up as quince jelly. Here's half the quince I picked. The unripe half.

     De modne blev nemlig til en slags kvædebrød (frugtflæsk), på engelsk frugt-ost. Det bruges som tilbehør til kød, sammen med ost eller som smagsgiver i madlavningen - i stedet for ribsgelé i forloren hare for eksempel. Vi prøvede det sammen med braiserede svinekæber. Rigtig godt!
     Det kan jeg meget bedre lide end frugtflæsk, og det er nemmere at lave og giver større udbytte end kvædegelé. Så resten af kvæderne ender nok også som 'kvædeost' når de er modnet.

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The ripe half was turned into Quince cheese. We tried it with the braised pork cheeks for dinner. This was a good match, and one of the smaller cheeses almost disappeared.
 It is not a generally known thing in Denmark, where Quince 'cheese' traditionally is boiled some more, cut into squares, rolled in sugar, and eaten as candy at Christmas time. I like the English way better. More of this to come when the quices here are ripened. 

En i et glas, en fra en muffinsform. Der var til 6 'oste' i alt, en fra en muffinsform forsvandt næsten sammen med kæberne.

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One from a muffin mould, one in a glass. I made 6 in all, one was almost eaten with the pork cheeks.

4 kommentarer:

  1. You have been busy - and deliciously productive.

    SvarSlet
    Svar
    1. I like the feeling of a well stocked kitchen, and I love producing it. Thanks.

      Slet
  2. I need someone to teach me to do canning, the one time i tried, i just could not do it well by myself.

    SvarSlet
    Svar
    1. I must say that this book is a good teacher. And if you start with the easy stuff - like raspberry jam - before proceeding to jellies and fruit cheeses then you'll learn.

      Slet

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