This weekend the sun has been shining and I had four long sunny days off work...bliss. So I decided to get my creative hat on. The last time I dusted down my creative hat the experience ended in a paddy that the ingredients I wanted for my gruyere and asparagus quiche had not magically found their way into the fridge. I was left holding four eggs and a smashed up quiche tin. Bad times.
Taking it easy I decided to go for one of my famous “allotment” prefixed recipes...allotment soup, allotment jam, essentially anything I can get my hands on mixed together. Now I have a new one to add to my list, Allotment Coleslaw. An assortment of raw allotment veg covered in mayo. No quiche tin involved. Despite almost losing a finger tip in the onion cutting process- this came out lovely. A massive bowl of Coleslaw for lunch and dinner yum. I used one of my amazing red cabbages (which have really taken me by surprise this summer), a red onion, some of my lovely little French market carrot (a little tricky to grate- I really am surprised I came away with 10 fingers after this...) and one of my many many courgettes.
During a particularly productive internet recipe porn session I came across and recipe for Rose Petal Jam. The whimsical, Enid Blyton sounding name of it was enough for me to head out with my secateurs, determined to serve it with lashing and lashings of cream and ginger beer.
I think the essential recipe is to match whatever you have in rose petals with sugar and a squeeze of lemon. I kind of blagged it. But a word of warning- 5oz of rose petals is a lot of roses! I ended up going feral and collecting wherever I went- it took me about 3 days to get enough petals. You have to cut off the white bit at the bottom of the petals and then boil the rest with sugar. I did read somewhere that you should only use white, red or pink petals. I haven’t yet got a nice photo of the jam. I think that says quite a lot- it’s not very pretty. The texture is a little strange because I used fairly big petals, next time I think I’ll cut them up and mix with some fruit. It didn’t taste that bad though- just not as good as my lovely raspberry lovely.
With a slightly different creative hat on, The Boyf and I travelled up to Oxfordshire on Sunday morning to build a Princess Fort. Oh yes indeedy. I say we, obviously I was supervising from the sidelines whilst The Boyf and my cousin my lovely baba cousins Tabitha and Scarlett their castle, complete with slide. What talents that boy has!
Tonight I am going blackberry picking- I can’t stand the thought of going on holiday and leaving all that lovely fruit lying around to go off by the time I get back. I will pick as much as I can, with the help of the long suffering Boyf and his massive blackberry picking boots and stick (flip flops will not cut it on this mission!) and freeze them, ready to make jam and compot when I get back from France.
I hope you’re all out enjoying the sunshine!