I love quince. Last year was the first year i ate them. Here in the Netherlands they are not well known. But we have them in the garden, so i started to look for recipes. And there are plenty. The membrillo i made two weeks ago. Jams and jellies. And cakes!
I’m taking a Nigel Slater cake as inspiration. I didn’t have golden syrup, so i added a bit more muscovado sugar and some honey i still lying around. This week i saw quinces on the market at a Turkish stall, for 80 cents a kilo. I bought four big ones.
water 1.5 litres
caster sugar 150g
quinces 3, medium
For the cake:
self-raising flour 250g
ground cinnamon 1 tsp
ground ginger 1 tsp
bicarbonate of soda 1 tsp
salt a pinch
dark muscovado sugar 125g
poaching syrup from the fruit 240ml
First you need to boil the quinces until they are soft in the water and sugar liquid. I let mine boil for around an hour. The recipe said to core them afterwards with a teaspoon. That didn’t work for me. So i halved the quinces again so i could cut out the cores. It worked reasonably well. Some bits broke off. To me it still looked good.
Pre-heat your oven at 180ªC. Use a round cake tin with a diameter of around 24 cm and butter it.
For the cake you mix the dry ingredients. Then you warm up the butter, muscovado sugar and the honey (or golden syrup if you have that). The two eggs and 240 ml of the poaching liquid are mixed separately. Add the butter and sugar mixture to the dry ingredients and mix them. Then add the egg and liquid mixture. This leaves you with a slightly runny cake mixture. Pour this over the quinces in the tin.
Tomato harvest is going towards its end. Last weekend we picked most of the tomatoes from the plants. Green ones. Around a month ago i made green tomato chutney. I likd it, but it was too sweet for some people. So i searched for another recipe. I found this one on the BBC Good Food website.
In the comments there are some variations mentioned. So i’m adding some spices and chili’s. I will add the old chutney i made, simply add less sugar and taste a bit more.
The courgettes are for a pickling sweet sour courgette recipe. I ended up not making it. Another day.
2½ kg green tomato
1 rounded tbsp salt
500g cooking apple
300g light muscovado sugar
1 litre jar spiced pickling vinegar
spices: ground ginger, tumeric, ground star anice, dried chili
I didn’t leave the tomatoes and onion overnight. Too impatient. I did start out with them though and left them standing for a while.
Next i picked the jars from my collection of saved ones and put them in big pans with boiling water. I left them in there with the water boiling fiercely for around ten minutes.
Chop the sultanas. Peel, core and chop the apples.
Put the sugar and the vinegar into a large pan, boil and stir to dissolve the sugar
Add the sultanas and apples to the vinegar and sugar and simmer for around ten minutes
Strain the tomatoes and onions, don’t rinse. Add the tomatoes and onions
Put the ginger, tumeric, star anice and dried chilis in a dry pan and roast them for around ten minutes. Add them to the chutney mixture
Simmer for around an hour or until you are happy with the consistency.
Transfer the chutney to the jars, make sure they are really full and cover with the lids
In the busy time of making the batter for the brownies, i forgot to make photos of each phase. So i only have a photo of the wet ingredients. Well, it is not that difficult. I used this recipe on Great British Chefs as a source. I left out some of the spices, the cardamom and pistachio nuts. Still is pretty good to me. I will make another photo once they are done. There are of course many more recipes for courgette (zucchini for you US people) brownies to be found. I have made other ones before. One of my favourite baking websites Joy of Baking has many different options for any type of brownie you want!
2 large eggs
1 packet vanilla sugar
1/4 tsp salt
160g of light muscovado sugar
60g of oil, flavourless, such as vegetable or rice bran, or in my case, sunflower
1/4 tsp ground cinnamon
45g of cocoa powder
1 1/2 tsp baking powder
130g of spelt flour, or plain flour
2 courgettes, or 1 large courgettes, grated
100g of dark chocolate chips
Preheat the oven to 175°C/gas mark 4. Grease a 20x20cm baking tin and line with baking parchment
In a large bowl, whisk together the eggs, vanilla, salt, sugars, oil and cinnamon. In another bowl, mix together the cocoa, baking powder and flour
Sift this into the wet mixture and fold gently to combine. Fold in the grated courgettes and chocolate chips, and mix until just combined
Pour into the prepared tin and bake for 30–40 minutes, until the batter has set and springs back when pressed in the middle. Leave to cool
I leave the brownie to cool overnight in the fridge, i like the fudgy feel it gets then, but if you can not control yourself, slice into 16 squares straightaway and enjoy!
Today i got these things from a friend from the garden. Dumpster dived. Skipped. Whatever name you give it. I can use this for the cakes i am gonna bake the end of this week. The savoury cakes i will bake for the garden work moment. Thanks!
Five kilos of wholemeal wheat flour milled in Schiedam
I confess, this morning when i peeled and cut the apples i got from the garden, i sighed. And decided to use to of the Delcorfs new harvest i bought on the market. Because they are bigger.
The recipe i used is from smulweb.nl, a Dutch cooking website. I did do a search on duckduckgo.com for the word appeltaart, trying to find a good recipe for the Dutch appeltaart. And there i found this Italian applecake recipe. Hmm.
150 gram butter
150 gram sugar ( i used light brown sugar)
4 eggs (i only had three, i added soaked lineseed for the fourth)
500 gram apples
150 gram flour
1 teaspoon baking powder
1 lemon, the juice and the rind
a bit of salt
1 courgette, rasped (because i have so many and this cake is for the garden)
preheat your oven to 180 ºC
melt the butter on a low fire, keep an eye on this and put out the fire once the butter is completely melted
peel the apples, slice them finely
rasp the courgette over the apples
rasp your lemon
squeeze your lemon and put it over the apple slices
put the sugar, salt, lemon peel and four eggs in a bowl, whisk this till it is foamy
add the melted butter to the apples
add the flour and the baking powder to the apples and mix
add the apples and flour and butter to the egg mixture and mix good
cover a 26 cm wide round springform with butter and add a spoon of flour to it and swirl it around
put the dough in the springform
bake for 40 to 50 minutes in the oven
put the oven out once it is done and leave the cake inside for five minutes
Seven years ago i was diagnosed with diabetes. Since then i took pills. And for two years i have been giving myself insulin after i have measured a too high glucose in my blood. I also started to go to a dietitian again. Seven years ago i went to another dietitian, but it to my liking. The only thing i learned was to spread my meals a bit during the day. I also got a piece of paper with the traditional low fat meals on it. I never used it.
I have been talking with my current dietitian about my food. I do have a sweet tooth. I do enjoy bread. Potatoes. Pasta. The one thing i learned through reading online is that low-carb is a good type of diet for diabetes.
I talked with my dietitian about this and i have tried to minimize my carbs. With difficulty.
Dark chocolate (at least 85% cocoa): 30 grams or less
Winter squash (butternut, acorn, pumpkin, spaghetti and hubbard): 1 cup or less
Liquor: 1.5 oz or 50 grams
Dry red or white wine: 4 oz or 120 grams
Foods to Avoid
Bread, pasta, cereal, corn and other grains
Starchy vegetables like potatoes, sweet potatoes, yams and taro
Legumes, such as peas, lentils and beans (except green beans and snow peas)
Fruit other than berries
Juice, soda, punch, sweetened tea, etc
Desserts, baked goods, candy, ice cream, etc
I have minimized my alcohol ever since 2011. A year and a half ago i stopped drinking wine at home. I drank two bottles a week then. Now i occasionally drink wine or beer. Usually once a month. Longer even. Sugar, desserts, cakes and all, that is hard to leave standing. Really hard. still working on it. Coffee is hit and miss. The past three weeks i did drink coffee at home, with sugar and cream. I will go back to tea once the coffee is finished. Tea i drink with no sugar. Bread is difficult. Today i baked a new bread, with lots of eggs, courgette and coconut flour. I like it. I will try more recipes. I’ll keep you posted here about them!
I am happy i am an omnivore. It would be really difficult to eat low-carb as a vegan.
My glucose has been significantly less the past month. I just got to keep it up.
Today i went for gevuld speculaas. This is almond spice between two layers of speculaas. Speculaas is a spiced cookie dough. It might seem a bit like ginger biscuit, but there are more spices in it: pepper, cinnamon, ginger, cloves, cardamom and nutmeg.
I went for the filled with almond paste version. One my alltime favourite cookie.
The coukie dough is like a short crust pastry.
Last Friday i got the flour and spices. It was dumpster dived.
At the back there are a couple of recipes for speculaas.
The almond past goes on top of the first layer of speculaas. On top is the final speculaas. Yummy!
A whisked egg is spread on top.
A cross section. I have way too much. Tomorrow i will bring most of it to the garden to share.
A sunny day. This evening we will be looking at the stars and the planets. Maybe the moon as well. I don’t know if it is visible here. We’ll see!
This morning i baked a parsnip cake for Daniël. Yesterday i made pumpkin soup for this evening. A bit spicy, with a large winter carrot, a parsnip, onions, garlic, ginger, three hot peppers. I hope it is nice. Spicy.
160g whole flour
2 tsp baking soda
3 tsp cinnamon or mixed spice
1 tsp cardamom
150ml vegetable oil
200g light soft brown sugar
half an orange juice
200g finely grated parsnips
80g raisins or sultanas
Place the flour in a bowl and stir in the cinnamon, cardamom and the baking soda, put to one side.
Preheat the oven to 180C/350F. Line a large loaf tin with parchment.
Beat the sugar with the oil with a hand held or in a standing mixer. Add the eggs and the orange zest and beat in well. Stir in the grated parsnips followed by the flour and mix it in. Stir in the raisins.
Bake for around 50 minutes.
I discovered some old Wire gig footage on youtube this weekend. Here is one for you.