An August posy.
Two roses, some lavender, yellow daisies and a couple of sprays of goldenrod. I love goldenrod, it flowers for so long and carries on looking beautiful long after it has flowered especially on frosty autumn days.
Not Camping continues in its leisurely fashion. Warm sunny days, a little light gardening, pain au chocolat for breakfast, ice creams for pudding and chilled white wine in the evening. We're eating too well and too much. At least, I am eating too much, Tom stops eating when he is full saying that if he eats when he isn't hungry he will get fat. A boy of sense.
Above is a dish of which Tom ate a modest portion and I ate the rest. It is émincés de volaille from Elizabeth David's French Provincial Cooking. It is simply leftover chicken in cheese sauce. The sauce is made with milk, chicken stock and cream and is flavoured with nutmeg and the cheese is gruyère. It is finished with breadcrumbs.
I bought more fruit than we could eat. We like fruit but when there's ice cream..... The strawberries were getting squashy so I decided to turn them into lollies (popsicles). I blended them with sugar and yogurt. That's clotted cream yogurt by the way. I added a big dollop of clotted cream to my last batch of yogurt, hence the golden crust. I reasoned that since clotted cream has been cooked I wouldn't need to heat it first. It worked spectacularly well.
I bought some drippingly ripe cantaloupe melons, such a treat as they are so often disappointing. I thought melon might make an interesting lolly so I blended it with some fruit juice to sharpen it up a bit and thought what a pretty colour it made.
I will post some pictures of the frozen lollies later this week.
I made it by tipping all my frozen currants into a preserving pan and cooking slowly for about 45 minutes until thoroughly soft. My currants had been frozen when quite wet from washing so they had quite a bit of ice clinging to them but I didn't add any more water.
I strained the juice through a jelly bag overnight. I measured the juice and for every litre of juice I added 750g of granulated sugar.
I stirred it over a low heat until all the sugar had dissolved and then I brought it to a rolling boil and boiled for 8 minutes by which time it had set.
I potted it into jars which I had sterilised in a 100 degree oven for 20 minutes. I got three 1lb jars from about 7lbs of currants.
A recipe which adds water to the fruit will naturally yield more jelly but this waterless method yields a better flavour.