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Peas, please!

Peas – those round, sweet, green things – even people who don’t much like veggies seem to approve of peas. It’s the perfect instant veg, to be whipped out of the freezer and cooked at a moment’s notice, but let me assure you they are even better when picked and eaten fresh.

Lots of people think growing peas is a bit of a waste of time and space… but they have probably never picked them and eaten them straight from the pod. They are so sweet and so delicious! I pick a few at a time, as they mature on the plant, and steam them for a couple of minutes, then run them under cold water and add to my salad alongside my home-grown leaves and broad beans creating a garden salad ­– delicious.

Peas are one of those things that we think of as essentially ‘British’. Fish, chips and mushy peas, pie and peas, pea soup… but as is so often the case when you look into it, they are a relatively recent arrival on our shores and originate from north-west Asia!

But our climate suits them perfectly and they thrive here. As a nation we certainly love them – we eat far more than any other country in Europe, chomping around 9,000 each per year. That’s a lot of peas! Fortunately, they are good for us combining fibre and protein with vitamins and minerals and must be the most popular of the ‘5-a-day’… or is it ‘10-a-day’ now? I can’t keep up!

They are relatively easy to grow either from seed, or you can buy them as small plants. The only real problem is with pigeons… they love them! Having lost an entire crop in one day a few years ago, I now cover them with netting. Even then, they still get a bit nibbled. But to me, the sweetness, the vivid colour and that pleasing ‘pop’ of the pod makes them all worthwhile

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Elderflower and strawberry jam

Making your own preserves is a very satisfying thing to do. Those pretty rows of little jars full of homemade goodness make me feel very pleased with myself! It’s always good to try and ring the changes and, although strawberry jam is a huge family favourite, I thought the addition of elderflower sounded fun.

Ingredients:

  • 2kg (4lbs) strawberries
  • 2kg (4lbs) preserving sugar
  • Juice from three lemons
  • 8 large elderflower heads

Method:

Prepare some sterilised jam jars, either in the oven, or in a dishwasher, or you can microwave a jar (leave slightly damp) for about 45 seconds. I always buy new lids and greaseproof covers as that way I am sure they are bacteria free. Also, put an ordinary saucer in the freezer so that it’s ready to use for jam testing later in the cooking process.

Prepare some sterilised jam jars, either in the oven, or in a dishwasher, or you can microwave a jar (leave slightly damp) for about 45 seconds. I always buy new lids and greaseproof covers as that way I am sure they are bacteria free. Also, put an ordinary saucer in the freezer so that it’s ready to use for jam testing later in the cooking process.

To intensify the strawberry flavour, prepare the berries and put them in your preserving pan (or large saucepan) add the sugar and lemon juice and leave (covered) overnight.

Now start to heat them slowly and add the elderflowers. This should be done by first shaking the flowers (adding creepy crawlies to jam really isn’t a good thing) and then picking off the flowers and add to the strawberry mix.

Stir well and bring to the boil for about 5 minutes. Skim off the scum that may form on the surface.

If you have a sugar thermometer then boil until it reaches 105ºC and then test a small spoonful on the cold saucer. Place the test spoonful and saucer in the fridge and within 5 minutes it should have formed a skin that wrinkles when you push it. If this doesn’t happen then boil again for another couple of minutes and try again.

Once you are happy that it has reaching the setting point, allow it to cool for about 10 minutes and fill the sterilised jars.

This is particularly nice with scones and Devon clotted cream – me biased, not a chance!

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With Love from Japan

I have a mass of beautiful and happy memories of visiting Japan, and of my friends over there, that are all part of the Joanna Sheen Pressed Flower School. I went over every year for about ten years back in the 1990s and it is a truly amazing country to see. The temples, the cherry blossom, the artworks, the happy people and the very beautiful flowers – in fact, all things ‘flowery’ that I discovered while over there – combine to create a fabulous store of memories for me.

I am always happy to use anything oriental in a card and when I discovered the artwork of Haruyo Morita, I was spellbound – such gorgeous feminine images! Have a quick flip through the pages on the website to see what I mean.

This card is a simple use of one page of the pad (got to love our pads!). You could use any die cut border you have in stock, some pastel backing paper (which you need to antique a little with a Distress pad perhaps?) a little scrap of ribbon and yes, the Haruyo Morita paper pad.

I have included some photos here of a class I was teaching back in the 90s – and a picture I made with orchids – in truth the orchids weren’t from Japan, but a bouquet sent to me by my brother when he lived in Singapore. In those days any flowers bought for me were doomed to instant preservation and were snipped to pieces and pressed within a few hours of arriving!

And can I just say – no rude comments please about my mop of unruly dark curly hair – I thought it looked the bee’s knees in those days – ahh how tastes change in 25 years!

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Roses, roses all the way!

It’s roses, roses all the way in today’s quick inspiration blog that uses our Climbing Rose die SD526 which have been die cut in both pink and green card to save any colouring. The papers come from the Jane Shasky ‘From the Heart of the Garden’ CD and the circle and scalloped circle can be any nesting dies that you happen to have.

The edges of the backing paper have been antiqued a little with some Tim Holtz distress ink (Mowed Lawn) but this is just a little extra touch that you could skip, it just adds a little depth to the papers.

To make the tying of the bow easier – the ribbon is stretched around the strip and secured at the back and then a pre-tied bow glued on – much easier I always think!

The final touch, of course, are the sparkly bits in the corners, these could easily have been pearls or whatever you have in stock!

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James Wong – what a great writer!

James Wong – what a great writer! Just occasionally I come across a writer or a new book that really grabs me and this was the case with James.

The first book I bought was ‘How to Eat Better’ which I saw mentioned in Good Food magazine. It’s really fascinating and has masses of facts that made me exclaim out loud as I read through… possibly a little annoying for Richard! Did you know smaller (and therefore cheaper) blueberries are better for you than the big ones – green asparagus is much better for you than white? Lazy people rejoice as apparently the vac packed and cooked beetroot has as many good things going for it than boiling and peeling your own… and so the list went on.

I felt sorry for Richard listening to my reading out paragraphs aloud and so bought him (and his brother) a copy of James Wong’s ‘Grow for Flavour’ which has so many tips and tricks that help in the garden. For example – watering tomatoes with seawater gives them a much better taste – giving hard to germinate seeds like parsley a quick dose of soluble aspirin helps them along – and yes you guessed, Richard is now reading out bits to me from his book!

Finally, having been so interested in his other books I treated both myself and my sister (I love giving books) to ‘Grow your own Drugs‘ – Kate was a little worried as it had to get through the mail and therefore the Jersey Customs department but, so far it all seems to have gone swimmingly! As I have a summer cold at the moment I was very taken with the recipe intended to help colds and flu – Echinacea Ice Lollies. This contains 80ml of vodka and that alone has to cheer things up! But there are plenty of other ingredients that should ease the throat. Disappointingly, the vodka is to soak the Echinacea root and doesn’t actually make an appearance in the finished lolly – hmm, sad.

Just thought I would share these titles with you – I love books with useful hints and tips and James is certainly an author I will look out for him in future programmes – he has shared a TV series with another person I admire – Dr Michael Moseley and has covered the Chelsea Flower show with the BBC team … I will be keeping an eye out!

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