Summertime on a plate, if you will.
A few weeks ago (this shot was taken courtesy of my kodak funsaver disposable camera), I put together a use-up-the-groceries, summer dinner. It's by no means a real recipe, but here's a rough outline.
The quinoa burgers were made with nice organic quinoa, an egg, some horseradish, mustard, tarragon, and olive oil. I baked them until golden and firm, and then laid them on a slice of nice multigrain bread. Topped off with some pan cooked green onions, and served with a side of roast potatoes. Always good.
I also quickly boiled some zucchini, drained it well, and pureed it with mint and lemon in the blender. So good.
Anyhow, I'm off to England to make my new home, so I'll be out and about the next few weeks being very busy - my DB post should come out on time (yay for scheduled posts), but I'll be pretty busy what with the transatlantic move and all.
Enjoy.
Oh, and before I go, also enjoy this terribly unflattering snapshot of me making jam this summer. Peach-rosemary and plum-thyme jam, both made (!) with grape juice instead of sugar. Turns out that works pretty well.
peach rosemary or plum thyme jam.
1 lb. peaches or plums (peel the peaches by cutting a slit, dropping them into boiling water, and removing the skins), pitted and chopped
2 cups of sugar or 2 cups of unsweetened grape juice concentrate (the jam won't be too sweet, but mostly tart)
a handful of fresh thyme or rosemary sprigs
a squirt of fresh lemon juice
I don't use any pectin in this recipe because both peaches and plums have enough to set into a great jam on their own.
Mix all the ingredients in a big bowl and allow it to sit in the fridge overnight, stirring occasionally until all the sugar dissolves.
Bring to a boil in a big saucepan, and cook for about 20 minutes at medium heat, mashing up the fruit chunks. Remove the thyme/rosemary once the jam is sticky and reduced, and bottle according to your favourite method. I process these in boiling water for about 7 minutes, and then leave them to cool upright for 24 hours. They almost always all seal! It keeps for a good year, but refrigerate after opening.
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