Reflecting the autumn leaves' colour of the tree behind them, here are quince jellies from three different batches. The furthest left was made from quinces more than three weeks from the tree. Pectin levels drop once they are picked, so the mixture needed boiling a little longer to setting point, deepening the colour. The second … Continue reading Shades of Autumn captured in Jelly

Pretty and pink in the morning sun here at Molesworth. This is the quince honey I made yesterday. It may well be a new addiction. I love the texture, more robust than jelly and lighter than quince jam. It has set enough to dollop onto a scone or toast. It could even be used instead … Continue reading Quince Honey

What do you do when you can't cut it in the kitchen? Roast it in Hester. I was given a magnificent, huge gourd by our friend in Bushy Park. I tried valiantly to cut it into chunks today but it was no use.  You can see the knife mark where I tried. I found a … Continue reading The Battle of the Gourd

I know this Derwent Valley is often referred to as The Valley of Love, but most definitely this year it also deserves the title of  "The Valley of the Quinces". Yesterday we picked a huge number from our friends' most magnificent tree at Bushy Park. They were in perfect condition for anything a cook, pastry … Continue reading The Valley of the Quinces

Spent a whole day with the grandchildren here yesterday, always such fun.  As always Charly arrived armed with her notebook she dedicates to writing the new recipes we invent while she's here. First order of the day - let's make some ricotta to include in other experimental dishes of the day. When that process was … Continue reading School holiday cooking – microwaves and more

Some people have wanted to know how to make whole quinces in syrup in the slow cooker. All I do is place the unpeeled, uncored quinces in there, as many as will fit, then sprinkle over one cup of sugar then 1 cup of water. With the temperature set to High they will take up … Continue reading A little recipe or two – quinces in the slow cooker and Carrot and Parsley pillows

Oh no! I'm out of jars! Not a single new one to be found, not even any I can re-use and recycle. Thankfully there was enough for this batch of quince jelly, but there's loads more quinces to be processed over the next week. I'll need to make a trip to the bottle and jar … Continue reading Quinces abound!

Tonight's dinner in the making - spiced rolled beef roast for main course, with accompaniments of roasted vegetables, all the usual suspects, and little carrot and parsley pillows. Fresh spinach straight from the garden as well. For dessert - red wine and spice poached pears, simmered slowly on the cooktop. These were served with a … Continue reading Sunday Afternoon Baking

So where's a runcible spoon when you need it?? We were to dine on mince and slices of quince after all. Roasted some quince slices in Hester BBO today. They were perfect to serve with a pre-dinner wine. The accompaniments were fresh made labna sprinkled with chives, and slices of the pumpernickel bread I made … Continue reading Dining on Mince and Slices of Quince

"Hester" has been working overtime. Last night for a celebratory dinner at our daughter's house, a roast of lamb as well as two large lamb shanks braised in a tomato and red wine gravy were cooked in the oven. Some leftover fried rice was heated in a trice on the stovetop. We came home with … Continue reading Rainy Sunday