Marrow and Ginger Jam
Marrow and Ginger Jam Ingredients1.5kg/3lbs of marrow (after peeling and de-seeding) Finely grated rind of 2 large lemons + juice 40g/1.5ozs root ginger 1.5kg/3lb granulated sugar 15g/½ oz butterInstructionsCut the marrow into small squares and steam for 20mins. Turn into a bowl and add the lemon juice and rind, and the ginger crushed and tied in a muslin bag. Add the sugar. Cover the bowl and leave to stand for 24 hours. Transfer to a large saucepan and heat slowly stirring all the time until the sugar dissolves. Bring to boil steadily for 30/45 minutes or until the marrow is almost transparent and the syrup is thick. Draw the pan away from the heat and add the butter to disperse the scum. Remove the ginger and pot and cover the jam. If you like the jam to taste more of ginger add ¾ lb of chopped, crystallized ginger when you transfer the contents to the saucepan.NotesMy thanks to Viv and Ken Lewis for this recipe.3.1https://www.cheltenhamallotments.org/recipes/marrow-and-ginger-jam/
Rhubarb and Custard Cake
This recipe serves 8 and takes 20 minutes to make plus 50 – 55 minutes to cook. Rhubarb and Custard Cake Prep Time: 20 minutesCook Time: 50 minutesTotal Time: 1 hour, 10 minutes Serving Size: Serves 8 IngredientsFOR THE ROASTED RHUBARB 400g rhubarb, trimmed and cut into chunks 2 tbsp caster sugar 2 tbsp orange juice FOR THE CAKE MIX 350g unsalted butter 350g caster sugar 2 tsp vanilla extract 6 free range eggs 350g self raising flour 1 tsp baking powder 3 tbsp custard powder (about 25g)InstructionsPreheat the oven to 180°C/fan 170°C/Gas 4. Lightly butter a 20cm cake tin and line the bottom with greaseproof paper or a paper cake tin liner. Put the rhubarb onto an ovenproof dish. Add sugar and orange juice and roast for 15 minutes. Meanwhile, beat together the butter, sugar and vanilla in a bowl until smooth. Gradually beat the eggs and a little flour. Then add the rest of the flour and the baking powder and fold everything together. Spoon half of the batter into a bowl and set aside. Sieve the custard powder over the remaining batter and mix. Spoon half of this batter into a tin, then spoon half of the roasted rhubarb on top and cover with the rest of the cake mix. Arrange the remaining rhubarb on top (keep the rhubarb juices in a bowl) and bake for 35 – 40 minutes – cover the top with greaseproof paper to stop the cake from going too brown. Serve the cake with rhubarb juices.NotesMy thanks to Ken and Viv Lewis for this recipe found in a magazine.3.1https://www.cheltenhamallotments.org/recipes/rhubarb-and-custard-cake/
Rosy Soup
Rosy Soup Serving Size: Serves 4 Ingredients1 tbl sunflower oil 100 gm chopped onion 100 gm diced potato 1 celery stick, chopped 350gm uncooked beetroot, peeled and diced 225gm peeled and chopped tomatoes 900ml vegetable stock 2 tbl cider vinegar 2 bay leaves Freshly ground black pepper Natural yoghourt to garnish InstructionsHeat oil in large pan, add onion, potato and celery. Cook for 2 mins. Add beetroot and cook for a further 3 mins Stir in the tomatoes, stock, cider vinegar and bay leaves and bring to the boil. Reduce heat and simmer for one and a quarter hours or until beetroot is quite soft Discard bay leaves, blend soup in a liquidiser to a smooth puree. Reheat gently, seasoning with pepper to taste. Garnish with swirl of yoghurt. (NB it is important to add the cider vinegar otherwise the beetroot will cook to a strange brown colour, I have not tried freezing this soup but I imagine it would be fine). 3.1https://www.cheltenhamallotments.org/recipes/rosy-soup/
Spicy Tomato Sauce
This recipe makes approx 1 litre of Spicy Tomato Sauce. I was still using jars in April that I had made the previous September. Spicy Tomato Sauce Yield: approx l litre Ingredients2 kg ripe tomatoes sliced 150ml spiced vinegar 150g sugar Pinch cayenne pepper Half level teas paprika pepper 1 level dessertspoon saltInstructionsI used a pressure cooker for 3 minutes at high pressure, alternatively put tomatoes and vinegar into pan and cook until tender. Add remaining ingredients and simmer in open pan till the required consistency is reached. Bottle in sterile jars whilst hot and cover with jam pot covers and/or hard lids. For a smoother sauce liquidise or rub cooked tomatoes through a sieve. Store in a cool place. (In April I am still using jars made in September) 3.1https://www.cheltenhamallotments.org/recipes/spicy-tomato-sauce/