On the first real summer day this year, when it felt too hot to garden in the afternoon, we had a long, lazy lunch in the shade yesterday and spent the afternoon occasionally going out into the sun to tie up tomato plants and pinch out side shoots. Our daughter, La Jardiniera, did a lot of this as we
In the evening we made a clafoutis:
Make a batter with 250 ml milk, 100 gm sugar, 100 gm plain flour and 2 eggs. Pour the batter into a greased oven-proof tin or dish, add cherries (remove the stones if you have time) and put in the oven for about 40 minutes at 170 C. Because these cherries weren't very sweet I sprinkled the whole thing with brown sugar before putting it in the oven and this made a very nice slightly caramelised crust.
And we made seven pots of jam. We make the jam using special jam sugar (with added pectin). With this you don
Remove the stones from the fruit. We use the olive stoning attachment of a garlic press for this. Bring the fruit to the boil in a pan. Add the preserving sugar and bring back to the boil. Simmer for 7 minutes. Put into sterilised jars. We
We tried it this morning and the jam tastes wonderful as an accompaniment to fromage frais for breakfast, or with bread or toast, of course. The slight acidity of the fruit is good for jam.
A friend gave us a prickly pear leaf which was flowering. We kept if for a few days as a decoration, but now I
prickly pear cuttings