Georgian Inspired Plum Chutney

IMG_4478 (2)

Georgian Style Plum Chutney

Its chutney time, and this year our orchard trees are groaning under the weight of beautifully ripening fruits. I have already made jams and jellies, and put pies and purees into the deepfreeze.  The last job of the season is to turn the remainder, and the later ripening fruits into chutneys and pickles. This year I thought I would try something a bit different and have developed a plum chutney inspired by the traditional plum sauce of Georgia. Continue reading

Two Autumn Tarts, and an explaination for my long absence!

Autumn seems to have arrived early this year – the hedgerows are burgeoning with black berries and orchard trees are heavy with soft fruits and early apples begging to be picked.  There is a limit to how much of this gorgeous produce one can consume while its fresh, so it is a busy time of year for cooks in the kitchen as we turn the excess into chutney, jams and jellies. I also like to make fruit pies that can be prepared for freezing and cooking later. It makes for very easy entertaining throughout the late autumn and winter months.

Here are two of my favourite recipe: 1: Fig Tart with Brown Sugar Frangipani and Spelt Pastry. 2: Apple, Pear and Blackberry Open Pie with a Dark Muscovado and Allspice Streusel Topping.   Continue reading

Panetonne Marmalade Pudding

Panettone Pudding

Panettone and Seville Orange Bread and Butter Pudding.

Whilst I love being gifted panettone, there are only so many that one can consume over Christmas. The last of the delicious golden wrapped gifts has been looking at me beseechingly from the store cupboard for the past month.  This weekend I put it out of its misery and turned it into a deliciously zingy and heart-warming marmalade bread and butter style pudding. I have been asked for the recipe by all of the guests – so here it is for you to enjoy. Continue reading