We're well in to autumn here with the Basler herbstmesse (autumn fair) starting last weekend, most of the leaves on the ground and chilling temperatures at night. So here are a few of the things I made this summer an just haven't gotten around to post about and as they're mostly preserves I can still enjoy the summer flavours a bit longer.
First up is this lovely gooseberry curd recipe that was in last years delicious. magazine. I'm not a fan of gooseberries at all, I've always found them to bitter but Barry is a huge fan so I decided to make it for him. I found these dark red/pink ones here that seem to be just as common as the green ones. It gave the curd a lovely pink/salmony colour and I was pleasantly surprised by the taste. It was creamy and sweet but with a nice tart contrast making it much more palatable and I have to admit that with the help of a few jars of this, I'm even craving gooseberry curds now!
Second, is this elderflower curd I made from heads I picked on one of our walks in the Jura. Elder flower is something I learned you could eat whilst living in Scotland. I really enjoy the fresh "green" taste of it both on bread or in desserts. For this recipe, I basically soaked the cleaned heads in apple juice overnight and then boiled this the next day with pectin sugar.
Third up are mirabelles, these are little plums that are only in season for 3-4 weeks in August. We've always had a tree in our garden so their taste is very sentimental but it's hard to resist these sweet little fruits anyway. As the season is so short, I try to make the most of them. We eat them in clafoutis, tarte tatins or just on its own or with some yoghurt for breakfast. To preserve the flavours for the rest of the year I also made jam (800g sugar per kilo of cleaned fruit) and liqueur (equal weights fruit, cleaned fruit and alcohol-I tend to use vodka as it doesn't have a strong flavour).
Last but not least are these flatbreads. I picked up the recipe in a free leaflets from Harvey Nics when I was in London in May. Incredibly easy to make they definitely gain something special by being cooked on the BBQ. Yummy with kebabs, salad, burgers or just on its own. So that's it, I'm all up to date and will blog about some more autumnal food next