London (change)
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29/10/2013 at 18:51

Yum. this is making me hungry.

One thing I did last year and was glad I did - I prepared a bag of mixed vegetables, all chopped ready for soups (I make a lot of soups). I used carrots, leeks, beans, peas, and courgette (they don't help much but you have to use them somehow!) and then I could make a soup at short notice without hunting around for vegetables. So I've done it again.

I've also oven-dried sliced tomatoes (with a little olive oil, bay and salt) and frozen them in cartons.

29/10/2013 at 18:56

I dried tomatoes last year but I ate them all as soon as they were dry straight from the dehydrator.  I love them too much. They take some drying though don't they. I grow Sungold, they are like sweets. 

29/10/2013 at 19:07

Sungold are my favourites too. They are simply wonderful straight from the plant - I couldn't walk past without picking one..

29/10/2013 at 19:13

Matty - I would love to know what they taste like as I always get covered in beetroot jiuce when cooking them and hopefully white ones won't be as messy.  Although having said that, the colour of the red liquid is very attractive and a friend of mine used to ask for my beetroot jiuce to dye her wool fleeces.   

29/10/2013 at 19:42

I'll let you know, have some ready to cook 

29/10/2013 at 19:44

Steve, drying the toms in the oven with garlic and then olive oil is simliar to the Jamie Oliver "gummy tomatoes" that I do, it says you can keep 2 weeks in the fridge. So I've also frozen some to add to dishes.

The book I've referred to for years is Good Housekeeping GLUT cookery book. Bottling, salting, drying, freezing, jams, jellies, marmalades, chutneys and recipes.

Just been to was published in 1979.  But my beans do freeze well using exact times in this old book.

29/10/2013 at 19:52


29/10/2013 at 22:13

looks an interesting book to try to obtain

Will have to get OH to scour the 2nd hand shops for it - he will really love doing that - like a pig in **** if he's in a 2nd hand book shop

02/11/2013 at 12:56

Matty - have you cooked those white beetroot yet?

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21 to 29 of 29 messages