Cooks' Corner

[Arykana]

I forget! you can pickle the quince, it is so good!


today I am in a kitchen fairy mood 

pear in white wine

pear in red wine

and mandarins in snapsz

[Paddy Tobin]

I now live in a climate where the fruit of Cydonia oblonga (Quince) ripens.

Jam has been done....but can anyone give me their favorite recipe for a Quince Tart?

(I have already been on the internet for this---but I want *yours*)

Rodger?

Kristl,

I live in hope year to year that the quince will, first fruit well and then ripen but I know they will not ripen here but are fine for cooking. This year I had only miserable fruit but great fruit on Chaenomeles cathayensis, huge fruit but as hard as a rock.

Quince jelly is particularly lovely with cheese. "Mermelada" (sp?) in Spain.

Paddy

[Gail]

My quince tree has done remarkably well this year - produced far more than I can use so I took a boxful down to the farm shop for which they paid me £18!

[Kristl Walek]

Pesto is, of course, a no-brainer.

the word itself (Italian: shortened form of pestato, past participle of pestare to pound)

Perhaps I am temporarily tired of basil...and besides parsely is such a prolific and long producer, growing well into the cold times of fall, keeps better and is less fragile. And it always keeps its bright green colour.

So have been doing parsley pesto all season. I add just garlic. lemon juice and olive oil and freeze it thus.

When finally used I add spices, parmesan (or not) and this immediately turns pasta into a delight, as a main course or side dish.

[Lesley Cox]

Erika, what are the rolls in the picture above your pears and mandarins? And can we have the recipe please. They look like very delicious sticky buns of some kind.

[maggiepie]

Erika, what are the rolls in the picture above your pears and mandarins? And can we have the recipe please. They look like very delicious sticky buns of some kind.

Lesley, am glad you asked!!

[Arykana]

Of course you can have the recipe! Easy to make. I baked in muffin form, but usually I make it in a oven pan trow with fruit, like cherry, pineapple, apricot, currant
bit up well 10 decagrammes butter with 30 decagrammes  sugar and vanilla, give to it 2 eggs, 15 spoonfuls of milk and 45 decagrammes of flour and a table spoon of baking powder
bake in a preheated oven

[Lesley Cox]

Thanks Erika, that sounds easy and delicious. I think this would be an excellent recipe for packing the rounds into a shallow pan and baking them as a whole, for taking on a picnic or a field trip. Then everyone could just break off one and so avoid the stickiness in the kitchen. Just remember to pack some paper napkins with the seed packets and camera ) (Maybe a syrup could be poured over as they cook?)

[Maggi Young]

I'm going to make Erika's recipe tomorrow.

Next up will be Kristl's  pesto - I am very partial to parsely but never thought to make a parsley pesto - it's a great idea. 

[Anthony Darby]

Next up will be Kristl's  pesto - I am very partial to parsely but never thought to make a parsley pesto - it's a great idea. 

Hugh F-W gave a recipe on the telly a couple of weeks ago. One of my colleagues made some and brought it in for her lunch.

[Arykana]

I never try syrup
this is the same, made in pan and cover with cherry

[annew]

It looks delicious, I will try it also!
Meanwhile, needing to clean seeds of Crataegus shraderiana, I spent some extra time to extract the seeds from the pulp to make some jelly. It tastes like strawberry jell - a little bland for my taste as I like a sharper jelly, but very pretty.

[johnw]

Of course you can have the recipe! Easy to make. I baked in muffin form, but usually I make it in a oven pan trow with fruit, like cherry, pineapple, apricot, currant
bit up well 10 decagrammes butter with 30 decagrammes  sugar and vanilla, give to it 2 eggs, 15 spoonfuls of milk and 45 decagrammes of flour and a table spoon of baking powder
bake in a preheated oven

Erika - They look glorious.  I have to ask -  How did you manage to have the buns with circles atop?

johnw - almost had our first frost last night.

[johnw]

Maggi - Have you tried arugula pesto?  Made the same as basil but you can add a teaspoon olive paté and you can sub walnuts for pine nuts which seem to be at premium prices these days. Beauty is it lasts so long unfrozen if covered to the surface with saran wrap and refrigerated.  After 3 weeks it is still fine and keeps its colour.  Often have it on gnocchi when on the run.

johnw

[Arykana]

Erika - They look glorious.  I have to ask -  How did you manage to have the buns with circles atop?

it is a silicon form for muffin  I have different kind - this one shoul looks like a rose

annew, what are you doing with  Crataegus shraderiana seeds?