Apples Galore, Victoria Sponge and a Painting

Summer winding down now but perhaps a last fling of warmth and colour to look forward to before Autumn begins.

A busy time in the garden with falling fruit and beans galore. I’ve made my Apple and Cinnamon Squares, frozen apple slices for later and lots of French and runner beans. Best to place the apple slices in salted water to stop them browning while preparing them. It works far better than lemon juice.

The wind is bringing down apples and pears daily. The problem is that they bruise when they hit the ground. It means they won’t keep for long and need to be used as quickly as possible.

I’ve given away some of the windfall cooking apples because I have plenty more to be harvested when the time is right. They’re so versatile. They are great for adding when making mixed fruit or strawberry jam. The apples are rich in pectin and this is what makes the jam set to a good consistency. They’re brilliant of course for the classic crumbles and pies but they also make lovely cakes, apple sauce and chutney.

The sweeter “eating” apples don’t fluff like cookers and hold their shape, so they make a lovely Tarte Tatin, the classic French dessert. They’re also brilliant chopped finely in the food processor to make my Nutty Sausages and Sausage and Apple Flan.

I managed to make a few jars of chutney with the last big courgette, apples, onions, beans and other tasty things. So good in the winter with satisfying meals. Especially good with potatoes mashed with tinned fish and browned in the frying pan. Delicious, filling and nutritious, served with some favourite vegetables.

The rudbeckias are lighting up the cloudier days. Their golden petals contrasting beautifully with their dark central cone. I planted Alstroemeria a few weeks ago. New to my garden, not grown them before. They are now bursting with buds and the bright flowers are opening. The label showed pink ones. Slightly disappointed that they’re not but they’re lovely all the same.

Among the mixed lilies I planted in spring I’ve been delighted to find that two of the plants are “Stargazer” lilies and have several flowers on each. I love these. Dramatic, elegant, colourful and fragrant. The scent wafting around is fabulous.

Lots of weeds mixed in which I haven’t been able to remove but I tell myself they’re benefitting the insects. It’s never a tidy garden. Too old to keep on top but as long as I can produce beautiful flowers, delicious fruit and vegetables I think that’s what’s important. Plus my time in the kitchen means I can either do that or garden jobs but I can’t always do both. The garden is still a pleasure.

I’ve sown seeds for “Spring Hero” cabbages and “All the Year Round” cauliflowers to grow in the tunnels over winter. They’re just beginning to germinate. I’ve also sown French beans because if the weather stays warm I might have another crop in the tunnel before frost starts. They have been so productive and tasty so I’d love some more if possible.

Other pretty things which caught my eye over the last two weeks.

Lots of wildlife in the garden. I don’t mind spiders as long as they don’t crawl onto me. They have their place and eat some pests.

I had a family visit coming up so I made a Victoria sponge cake with my own favourite recipe. So easy to do. No need for all that old-fashioned creaming the butter and sugar together and trying to work in the eggs without curdling.

Sponge Cake

4 large Eggs
200g Caster Sugar
200g Self-raising Flour
2 rounded teaspoons Baking Powder
200g Sunflower Oil

Grease two 20cm/8inch sandwich tins. 
Heat the oven to 180C/ 160C Fan oven.
Put all ingredients into a mixing bowl and beat thoroughly.
Put mixture into the tins evenly.
Bake for 20 minutes.
Press the centre gently. If it springs back it's done. Or push a skewer into the centre. If it's done it will come out without any sticky mixture. 
If necessary, bake for another couple of minutes. 20 minutes is usually enough.
Allow to cool slightly then turn out of the tins onto a wire rack.
When cold spread butter cream over one half, then place the other layer on top.
Jam can be used instead or whipped cream. The top can be left plain or iced.
 

I finally got back to painting. I thought I’d use acrylics this time because I wanted to use glass as a subject and acrylic paint would perhaps achieve the best effect. I call this picture “Trio”, for obvious reasons. Not entirely satisfied with it. Glass is challenging to portray. Difficult to observe the way the light is reflected and to convey the transparency in the painting. Enjoyable to try though.

That’s all for this post. I hope you’re enjoying the last of the summer days. With you again in a couple of weeks. Bye for now.