It’s been a busy week with time only to water the garden and harvest vegetables to eat:
 |  |
| One of our Nardello plants is producing yellow rather than red peppers – they’re all very sweet. The larger pepper is a Red Marconi. | Espelette and Chorizo peppers harvested and threaded onto strings for drying in the sun. |
 |  |
| Kandil dolma peppers and tomatoes stuffed with rice, pine nuts, raisins and oregano. | Grilled aubergine, green and red peppers. |
Oh yum.....I've got my eyes on those grilled aubergines and peppers....one of my favourite taste sensations, especially with a drizzle of olive oil, balsamic and herby dressing and crusty bread on the side.....mmmmmhmmmm!!
ReplyDeleteYes, mo, all those and a little chopped garlic too!
ReplyDeleteThanks for the visit. Last year I used the following recipe for figs and it was yummy, because I had so many hazel nuts though I used them instead. I also added some cognac:-)
ReplyDeleteFIG & WALNUT PRESERVE
900g fresh figs
Small shelled walnuts
800g sugar
1 tblesp lemon juice
Wash, dry, cut off stalk end & stuff walnut into each fig. [An option at this point is to prick each fig lightly and dip into brandy before adding to syrup.]
Combine 400ml water with sugar and lemon juice; bring to boil while stirring [syrup]
Keep simmering as you add the figs, bringing back to boiling point then cover & leave overnight.
Next day, simmer figs in syrup till softened & swollen but not burst.
Place figs carefully into sterilised jars, simmer syrup to thicken it if necessary, poor over figs and cover as you would jam.
Diane
I've just saved that fig recipe too, although I'm not sure we're going to get many figs this year.
ReplyDeleteThose peppers look lovely!
It looks like your pepper plants caught up to mine and then whizzed by, my peppers are almost all still green. The stuffed vegetables and the eggplant look delicious.
ReplyDeletebusy eating and gardening, it looks like.
ReplyDelete