How to Make Blackberry Jelly, and why fruit jellies work.
Want to know how to make Blackberry Jelly? It’s not that difficult, and so satisfying to make the best of the (free) autumn harvest.
Want to know how to make Blackberry Jelly? It’s not that difficult, and so satisfying to make the best of the (free) autumn harvest.
Why not start your day with this Berry Fruit and Oat Smoothie. There’s no better time of year to make this smoothie and free up breakfast geting the day off to a good start. All the goodness of fresh fruit with the health benefits of natural honey and oats.
Courgette and Tomato Tarts, with feta cheese and Basil. It’s mid-summer, the tomatoes are ripening, and the courgettes are going wild. These Courgette and Tomato Tarts are an ideal way of using up this seasonal bounty. And impressing your guests.
I have been making this starter for years and it has always been a favourite of my guests. Light, crispy and full of flavour it’s easy to make. And the best part is to serve it, you just pop it into the oven.
In fact, some years ago my team served this to 300 people for a charity dinner. With each of five chefs producing a course. It was quite a bit of work to prepare the tarts. But when it came to the time to serve the course it was the quickest and easiest of the entire meal.
Before you start look up our pages on Blanching Tomatoes, Chive Oil, and Making your Own Pesto at Home
Chopping board and knife.
Baking sheet.
Frying pan.
Small saucepan.
Baking sheet.
Fish slice.
Small bowl.
Small fine sieve.
Baking paper.
4 sheets filo pastry.
50g unsalted Butter.
3 slices garlic.
1 sprig thyme.
4 med courgettes.
Olive oil.
1 clove garlic (bruised).
1 sprig thyme.
4 ripe tomatoes.
4tsp pesto sauce.
170g feta cheese.
2tsp Pine kernels.
Basil leaves.
Sea salt.
Mill pepper.
chive oil to serve
Place the butter into a small pan with the bruised garlic and thyme then put it on to melt. We don’t want to toast the butter, just melt it enough to separate the milk and fat. When you see the butter begin to clear, stain it into a warm bowl leaving the milky part in the pan. This can be discarded.
Take the pastry and carefully unwrap it. Then cover the pastry with a tea towel to avoid it drying out. Lift off a sheet of pastry and place it on a flat surface. Brush lightly with the melted butter then cover with a second sheet of pastry.
Repeat the process until you have a sheet of pastry three layers thick and with butter. You can if you wish use olive oil instead of the butter, however you will need to cook the flans as soon as they are made. The butter will cool on the pastry and form a waterproof layer to protect the pastry. This allows us to make the flans in the morning. Pop them into the fridge, then cook them at night. How easy is that!
Cut out disks of pastry using a saucer or small plate about 10cm diameter cutting around with the point of a sharp knife. Arrange the disks on squares of baking paper on a tray that will fit in the fridge and put aside.
Remove the skin of the tomatoes. Blanch, peel, and de-seed the tomatoes. Cut the flesh into 8mm dice and set aside
Top, tail and wash the courgettes then slice into 4mm thick slices. Pour some of the olive oil into a large shallow pan over a medium heat. Half cook the slices by tossing in the hot oil with a clove of garlic and sprig of thyme for flavour. Spread the cooked courgette on to a tray and allow to cool.
Arrange the courgette on the filo discs in concentric circles starting 5mm in from the edge. Overlapping each slice slightly until the disc is covered. Don’t be tempted to season the tarts yet, the salt will make them weep.
Lay a tablespoon of tomato in the centre of each tart. Set a teaspoon of pesto on the tomato then cover with the remaining diced tomato. This will protect the pesto from the heat of the oven, while adding a little punch to the flavour.
Drain the feta and dry off with kitchen paper, then cut the cheese into 6mm dice. Divide the cheese between the flans and sprinkle with pine kernels. Again, if you want you can change the cheese, but I find feta to be ideal. In the oven it gently toasts without running and it’s salty tang gives the tarts a bit of a kick.
To serve. Lift the flan’s on their paper squares onto a baking sheet. Lightly season then bake in a 200˚c oven for about 10 mins when they should be crisp and golden. The edges of the pastry will souffle up to form a border around the courgettes. Lift each flan onto a serving plate, sprinkle with freshly cut basil and pour a little chive oil around.
This is one of the most flexible dishes I know. Serve it as a starter, light lunch, or replacement fish course. I have even tiny ones to use as a canape in the past. I would love to know how you get on.
Enjoy life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Discovering Appin, a haven of peace and magic. If you’re taking a stay in Oban, take advantage of the wealth of places to visit just a short dive out of town.
This Rosemary and Red Onion Focaccia is one of my favourite breads to make at home. Soft textured and delicately flavoured it is an ideal as picnic bread or served with a casual lunch. Try out some variations by adding cooked onions or sun blushed tomatoes into the dough with the herbs. I also use this focaccia for my ultimate B.L.T.
To get flavour throughout the bread. I blend the water, garlic, and olive oil together. This ‘milkshake’ is to in then used to bring the dough together. I have also used marjoram in the dough. And rosemary and red onions set into pockets pushed into the dough. Which also hold olive oil to keep the bread moist. Alternatively try some stoned olives in the pockets and a sprinkling of flaky sea salt on the crust before baking.
I would recommend you check out the Food Files pages on What is Yeast and our Guide to flour. Also the fundamentals of Making bread at home will help you to fully understand the bread making process.
If you are interested in the origins of focaccia, or other Italian dishes take a look at. https://www.deliciousitaly.com/liguria-food/origins-of-focaccia
600g Bread Flour
1.5 tsp Salt
1.5 tsp Sugar
3 tsp fresh chopped marjoram leaves, or 1tsp dried
360ml/g Water
7g dried yeast
2tbsp water @ blood heat
3tsp olive oil
1 clove of garlic, sliced
olive oil for the crust
2 sprigs fresh rosemary
1 red onion peeled and cut into small wedges
flaky sea salt to sprinkle on crust
Mixing bowl or food mixer with dough hook.
Scales.
Hand blender and goblet.
Chopping board and knife.
2 x 20cm x 4cm sponge tins.
If you are using dried yeast. Measure it into a small container and mix with the 3 tbsp of water to form a smooth paste. Add a pinch of flour and put it to one side while you weigh up the other ingredients. If you are using fast action yeast mix it directly into the flour.
In the blender goblet mix the water, salt, sugar, olive oil, and sliced garlic. And blend until smooth.
Place the flour in the mixing bowl, and if your using dried marjoram (oregano) add that now. Check the yeast container. It should be beginning to foam. If so, congratulations, you have made a ferment and improved the actions of the yeast.
Add the water mix to the dry ingredients followed by the yeast ferment and knead on a low speed for 5 minutes. The dough does not need an enormous amount of kneading as we are making a flattish soft loaf.
Cover the bowl and leave the dough to prove until doubled in size. Don’t place the bowl in a very warm place. Normal room temperature is fine. In fact, if you need freshly baked loaves for the morning. Make the dough in the evening with cool but not cold water. Place the bowl in the fridge and the dough will be ready to finish at breakfast time.
Re mix the dough for two minutes (known as knocking back). If you are using fresh marjoram add it at this stage. This is also the time to add other flavourings if using (see below).
Divide the dough into two and form into rounds 20 cm across and 1cm thick.
Set the rounds onto a greased sponge tins and press your thumb into the dough in a regular pattern with 3 cm spaces.
Rub a little olive oil into the surface of the dough, cover and allow to prove until doubled. Placing the tins in a clean bin bag and forming a tent with the bag works well if the kitchen is very cold.
When the dough has proved, you may need to use your thumb again to open up the indents made earlier. Push thin wedges of red onion and rosemary into the pockets alternating each one. Brush very lightly once more with olive oil and sprinkle with flaky sea salt if wished.
Bake at 185°C/ 370°f fan oven, 200˚c conventional oven for twenty minutes.
When ready remove the bread from the tins and cool on a cooling wire. I like to brush a little more olive on the crust as the bread cools.
Try adding other flavourings into the dough, like fried onions, stoned black olives or sundried tomatoes at the second proving stage.
You can half the dough if you only need one loaf, but as the bread frezzes well I always make two at a time to make best use of the oven.
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Rich, and delicious, Walnut Bread is a perfect bread to serve with cheese at a casual lunch. Or as part of a dinner party meal. Savoury yet sweet it’s very moreish and is just as good lightly toasted and served with butter.
Pea and wild garlic houmous. A versatile taste of spring, fresh and light.
Yet easy to make.
Quick and easy Ricotta hotcakes. perfect for breakfast with honey butter and berry fruits. Alternatively serve them to enhance a full cooked breakfast.
Now is the time to grow your own tomatoes. This year again we are looking forward to a good crop of tomatoes from the polytunnel. And as I’ve said before, I’m no gardener, so if I can do it anybody can. But, you don’t need a polytunnel or greenhouse to enjoy home grown tomatoes. A bit of space near a window is all you need to give it a try. My seedlings are coming on in the living room ready to be planted later. Once the weather improves and we have seen the end of the frost.
If you have never tried growing your own, grab a packet of seeds from the garden centre and get going. I have been growing three varieties Outdoor Girl, Alisa Craig, and San Marzano.
I start the seeds in plug trays and once I have about 8cm of growth re-pot them into 10cm recyclable pots. The seedlings will be quite fragile. And if allowed to grow too tall will be unable to support themselves. When re-potting cover the seedling stem down to just below the formed leaves. If you have small leaves forming near the base of the stem pick these off before covering with compost. If this is not done, they may cause rot below the surface. The pots are used later as a watering aid once the plants are in their final position.
Once they begin to outgrow the pots again, they are re-potted once more into 15cm deep pots proceeding as before. I always use fresh compost when seeding and re-potting. As the plants get larger feed once a week with liquid feed and support with plant sticks as needed.
I keep the plants in the living room by the window until I’m sure the frosts have finished. I you live in a warmer area; you should be able to move into the greenhouse or polytunnel earlier.
When the time comes the plants are potted on once more into 30cm pots. You can use slightly smaller pots if space is a problem. But if the pot is too small, the yield of the plant may be reduced. Again, I use fresh compost with a layer of gravel in the base of the pot for drainage. The 10cm pots are sunk into the compost to allow water to reach the roots and not form around the stem. Watering the surface of the pot can cause the stem to rot at ground level. The sunken pots get the water/feed down and keep the surface dry. try to avoid getting the leaves wet as this can also be a cause of rot. It’s often a good idea to take the plants outside during the day and then bring them under cover for a few days to become acclimatised to a change in temperature before permanently planting them out.
An alternative is to use grow bags and buy Plant Halos‘. These are doughnut like devices which are perfect for growbags. They allow extra compost to be used in the centre to give the plant more depth for growth. The outer ring is then filled with water that dribbles down via spikes in the base of the halo to water the roots. If you want to try growbags, I would definitely recommend you use the halos. I don’t think the growbag on its own has enough depth to support an adult plant. I have heard of people cutting one side of the plastic off two bags. Then sandwiching the two together to increase the depth. Fine if you are just growing a couple of plants on the balcony, but I think pots are a better bet. This year I am also going to use the Haloes on my 30cm pots to make the watering easier.
There are two main types of tomato plants, Bush, and Cordon. Some varieties such as Rio Grande, Red Alert, and Incas are bush tomatoes. These are better if you want to use grow bags, smaller pots or even hanging baskets. These are a good bet if you are just starting off or don’t have a greenhouse or polytunnel. They also don’t require any pruning as they grow.
All three of these tomato varieties I’m growing are Cordon Tomatoes, San Manzano, Outdoor Girl, and Alisa Craig. This means they need to be supported as they grow with robust canes as they can grow up to 1.8mt in hight. Set the canes deep into the pots and support the top with garden wire. The watering halos have the provision to set a tepee of canes around the plant.
They also need to be pruned during the growing process. The basic principle in pruning cordon tomatoes plants is that you want the main stem to be where the leaf stems emerge from. Take a look at https://www.gardenersworld.com/how-to/grow-plants/how-to-grow-cordon-tomatoes/ for a detailed instruction on pruning.
These are well suited to variable, colder UK conditions, i.e., Scotland. And can be grown outside if you have a suitable protected sunny spot in the garden. Flavour is a traditional sweet and sharp, good for salads and preserving.
As far as taste goes this variety is still the one which many gardeners compare against for measuring how tasty a tomato is. Ailsa Craig has the right balance of sweetness and acidity combined with deep tomato flavour. There are few, if any tomatoes, which can match Ailsa Craig when it comes to taste. The texture is good for salads, and firm enough to make them excellent for slicing and serving on burgers and in sandwiches.
These are my go-to cooking tomatoes and even if you are just buying your tomatoes in a tin, look for San Marzano. This is both a tomato variety and a region in Italy from where they take their name.
They are a plum tomato, a bit thinner and longer than the plum tomatoes you will be familiar with. with a lovely sweet – sharp flavour. The key thing is that they have fewer seeds and more flesh than a plum tomato. I find a lot of ‘Plum’ tomatoes seem to be no more than a stretched round tomato. If you have ever wondered why your tomato sauce is never as good as the one you tasted on your Italian holiday. It’s simply the quality of the ingredients.
So, now’s the time to get started. Once you have tried your home-grown tomatoes, you will realise how poor the shop bought versions are.
Look up the websites below for more in-depth information.
https://www.tomatogrowing.co.uk/
https://www.rhs.org.uk/vegetables/tomatoes/grow-your-own
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
My easy potato and spinach curry ( to make at home. Quick, easy and very tasty, what’s not to like?
Make these easy soda breads at home. It’s so satisfying and rewarding everybody should be doing it.