Hot and Cold Treats.

The weather has changed. Wet, windy and thundery. I brought in a few pretty blooms before the rain and wind could spoil them and arranged them in a vase. Beautiful bell flowers, roses and hydrangeas with a little greenery for background. Lovely to look at while the rain lashes down outside.

I did take the opportunity when the sun was out to gather a few goodies for the freezer.

I have an abundance of parsley. It’s fresh, crisp and green and although I have plenty growing in the polytunnel in winter, on a cold, wet, miserable day I don’t feel like trekking down the slippery garden paths to fetch some. Easy to pop some away in the freezer for that sort of day.

I just wash and gently dry it on some kitchen paper, snip off the stalks and put the leafy bits in a container to freeze. Sometimes I chop them first but if I’m going to use the food processor when I use the parsley that will do it for me. Frozen parsley is crumbly anyway so it breaks up or chops easily.

Had an abundance of strawberries this year. We’ve enjoyed several dishes of them and I’ve stashed away a couple of kilos for winter. On a cold day I shall make jam in my lovely warm kitchen. One of my favourite ways to pass a winter day. I also like to cook some with a bit of sugar, allow it to cool then serve it with greek yoghurt for a really delicious treat.

There are wild strawberries in the garden as well. A friend gave me a few plants years ago and they now grow like weeds everywhere. The berries are small and seedy but nicely flavoured. Because we have plenty of other strawberries I leave the wild ones for birds and other creatures.

I couldn’t keep pace with the mange-tout. Obviously we didn’t want them every day so some began to grow into peas and before long I had lots of them. Fortunately I don’t mind shelling peas. A trugful takes a while but it’s not so bad when you nibble them as you work. Cook’s treat.

I froze some for later. First I blanched them. In other words boiled them, for two minutes. Cooled them quickly, spread them on a baking sheet and placed this in the freezer. When the peas had frozen I transferred them to a bag for storage. This way the peas stay separate and don’t stick together so I can use a few at a time.

Have you noticed that bananas come in bunches so obviously they all ripen at once? I like them a bit under-ripe but I do love them in a pudding if I have some ripe ones. I gave my recipe previously for a banana bread pudding but here’s a quickie version which is delicious and very easy to make.

Speedy Banana Pud

Approximately 200g bread ( white bloomer is best)
100g Sugar
2 small or 1 large ripe Banana
3 large Eggs
300mls Milk (I use oat milk but dairy is fine)

Heat the oven to 180C/160C fan oven or gas equivalent.
Break the bread into small pieces and put into a greased 
baking dish.
Peel the bananas and whizz in a food processor or mash really
well.
Add eggs, sugar and milk to the bananas and mix well. 
Pour the liquid over the bread and allow to soak for a few minutes.
Bake for 25 - 30 minutes until golden and crisp on top.

Good warm with cream but really delicious cold.

Although the fruit and flowers don’t last long the garden has new pleasures every day. The poppies under the pear tree look so lovely with the campanulas. A pretty combination of blue, white and pink. So many colours, pleasing shapes and lovely scents around the garden.

I keep meaning to paint some flowers but not started yet. Lots of photos saved though so something to occupy long winter evenings and a reminder of pleasant summer days. Here is one I did some time ago of lupins, one of my favourite early summer flowers. Painted with gouache.

I hope you’re enjoying your own summer pleasures. Please feel free to comment. I love to hear from you. With you again in a few days.