Dovefromabove


Latest posts by Dovefromabove

The Virtual Café

Posted: 08/08/2017 at 19:47

Chocolate comes from beans and beans are vegetables ............. 'nuff said   

Hello Forkers ... August edition

Posted: 08/08/2017 at 19:33

Yvie ((hugs)) sweet dreams 

The Virtual Café

Posted: 08/08/2017 at 19:32
Linda Taylor2 says:

Didn't think of that Dove. Does the Virtual Cafe serve virtual alcohol??? I have a recipe for Brandied Cherries!!


See original post

 Of course ... got  to use up last Christmas's cooking brandy so you have an excuse to get some more for this Christmas ... otherwise Sainsbugs et al will go bust 

Are these weeds?

Posted: 08/08/2017 at 19:23

Snap!  Obelixx 

The Virtual Café

Posted: 08/08/2017 at 19:19

Fruit and veg Linda ... all part of your Five a Day ... virtually medicinal 

The Virtual Café

Posted: 08/08/2017 at 19:16

Honey & Co's courgette, golden raisin and pistachio cake 


INGREDIENTS


60g pistachios


175g self-raising flour


1 tsp ground ginger


r½ tsp ground star anise


200g light brown soft sugar


50g caster sugar


185ml olive oil


2 eggs


60g golden raisins


3 courgettes, unpeeled but trimmed, grated (200g)


the zest of 1 lemon


METHOD


Preheat the oven to 190C/gas mark 5. Butter a 1kg loaf tin and line the base and long sides with a sheet of baking parchment, allowing a little overhang at the sides. Once the oven is hot, roast the pistachios for eight minutes. Keep them whole and leave to cool a little.


Mix the flour, a pinch of salt, the ginger and star anise together and add the pistachios. Place the sugars and oil in a large mixing bowl (or you could use a machine with a whisk attachment if you are super-lazy) and whisk together until combined. Whisk the eggs in one at a time and keep whisking until you have a lovely emulsified texture, a little like mayonnaise. Now add the rest of the ingredients, get rid of the whisk and use a large spoon or spatula to fold and combine into an even mixture.


Transfer the cake batter to your lined loaf tin and bake for 35 minutes. Turn the tin around so that it bakes evenly and leave for a further 15-20 minutes. The end result should have a lovely springy feel. Allow to cool in the tin before removing. This will keep in an airtight container for up to three days and for up to a week if you store it in the fridge.


MAKES 1kg loaf


http://www.telegraph.co.uk/foodanddrink/recipes/11726744/Honey-and-Co-book-Courgette-golden-raisin-and-pistachio-cake.html 

Last edited: 08 August 2017 19:17:52

Are these weeds?

Posted: 08/08/2017 at 19:05

The first and second photos are Creeping Buttercup.


The third looks like a strawberry leaf.

The Virtual Café

Posted: 08/08/2017 at 18:55

To start the ball rolling ... my friend Scully's


Sweet Cucumber Pickle


2lb cucumber
1 large green pepper
2 large onions
2 oz salt

½ pt cider or wine vinegar
8 oz soft brown sugar
½ tsp ground turmeric
¼ tsp ground cloves
½ tsp celery seeds
1 dsp mustard seeds


Wash cucumber but do not peel.
Peel onions.
De-seed pepper.

Thinly slice all prepared vegetables and place in a large bowl.
Add salt and mix well.
Cover and leave to stand for at least 3 hours.
Rinse vegetables well, in a colander, under running, cold water.
Squeeze out as much liquid as possible.

Place in a large pan, add vinegar and bring to the boil.
Simmer until vegetables are soft, about 20 mins (well, I found it a bit longer).

Add sugar and spices to the pan, stir to dissolve and boil for a further 10 mins.

Pour hot pickle into hot, sterilized jars and cap immediately with sterilized lids.

Is my pear tree sick?

Posted: 08/08/2017 at 18:48

There are several experienced gardeners on this forum who will vouch for the fact that 'speaking severely' to plants, and even threatening them with 'the shredder' works wonders for their co-operation the following year. 

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