I'm Dreaming of a White - Soup?

A heartwarming bowl of soup

From humble beginnings...

Salsify roots

The tricky part is peeling the roots because salsify turns brown on contact with the air. It's not a pretty sight.  In addition when peeling it weeps lactose - just as lettuce stems do.  Prepared roots have to be dropped into acidulated* water, to stop them browning,  in readiness for dicing straight into the pot.

Not such a pretty sight

Other ingredients are leek (white only) and a potato and in this case our golf ball sized celeriac too.  Green chervil from the garden for garnish.

The good news is that the end result is subtle and unique.  A winter warmer.

*Water with a squeeze of lemon or a teaspoon of vinegar.

Festive Treats

We couldn't find any pfeffernusse this year in the shops so we had to make some. 

Never realised how important it is to ice them!

Of course once these had been baked we spotted some on our next supermarket visit.  The freshly made up spice blend made a difference not to mention the freshness of all the other ingredients.  The homemade ones were in a class of their own and have all been consumed. 

On the savoury front taralli are an addictive Italian snack we make at this time of year.  The dough is made with wine, olive oil, flour and salt.  Divided into four  quarters each gets a different flavour. (fennel seed, cracked pepper, chilli flakes and rosemary)  Then each quarter is rolled into a long cylinder. The tricky bit is making them into small rings and dunking them into a pan of simmering water before baking

Dough and the 4 flavourings

 It is best to do the fennel flavoured ones first as the more robust flavours leech into the water and carry over to the next. So chilli comes last.

The finished product

Now it feels like Christmas:

Festive greetings to all visitors!

Kohlrabi Sauerkraut

Take a couple of these

Peel

and grate (foodprocessor recommended)

 Mix well in 2% by weight salt.

Pack into jars:

Use a glass weight to keep the pulp submerged.

Set in a cool room with loose lids and leave to ferment for three weeks at least.

Close lids tight and refrigerate.

Persuade your family that sauerkraut is the new wonder foodstuff.

Enjoy with soups, stews, salads, sausages, fish, chips .....everything !

Psychedelic Botanics

We often visit the Royal Botanical Gardens of Edinburgh, but never after dark....until now.

In the run up to Christmas they put on an illuminated show that stretches right through the /gardens. 

Some features are familiar, but transformed:

Other paths have been given a completely new take.

It is certainly out of the ordinary.

A Good Year For The Birds

I just have to share crab apple harvest this year.   These orange apples, on a now leafless tree, are too small to make jelly from.  We leave them for the birds - who devour them when other food becomes scarce in mid winter.  I am sure they get drunk on them because once they get started there is no limit to the antics they get up to as they tightrope/softrope their way along the branches.  Blackbirds and pigeons are the most enthusiastic, but these house sparrows on the nearest bush seem to be keeping a custodial eye on them.

Just in case you are wondering, yes the blue lines are our washing line.