Summer Season

 Well it’s fair to say summer is in full swing. It’s been a muggy few days. Where you sweat by just existing. I have been super busy trying to think of different ways to use our produce from the allotment. In the summer, we are fairly self sufficient when it comes to fruit and vegetables. 

This weekend I have made my own sun dried tomatoes (actually sun dried and oven dried), picked all the tomatoes from the greenhouse, picked plumbs, raspberries and much more. Because it has been a scorcher, I made some ice cream... raspberry ripple! I also made some lovely, quick and easy bread! To create these yourself, whether it be with your home produce or from somewhere local, give them a go! They have been very popular in my house! 

Raspberry Ripple Ice Cream

397g tin condensed milk

300ml double cream

2tsp vanilla essence

3/4 breakfast bowl raspberries 

1. Blitz the raspberries in the microwave for about 1 minute, or until softened down to a coulis. (This will look runny and lumpy , but don’t worry)

2. Whip the cream until it forms mid- stiff peaks. 

3. With a wooden spoon, stir in the condensed milk and vanilla and mix until lump free.

4. Pour the creamy mix into a loaf tin. Spoon the raspberries into different parts of the creamy mix, and using a teaspoon, swirl it around so it gets lightly mixed through.

5. Place in the freezer to harden for 3 hours and finito! Enjoy... you definitely need it this week to keep cool!

Tomato and Basil Bread 

14 sun dried tomatoes

Large handful fresh basil leaves 

500g strong bread flour

10g salt

20g yeast

60ml rapeseed oil

300ml Luke warm water

1. Combine all of the dry ingredients into a large mixing bowl. 

2. Mix the water and oil into a jug and gradually add it to the dry mix, and mix together until it forms a dough.

3. Gently knead the dough for about 5-8 minutes, until smooth.

3. Place back into the bowl, cover with a tea towel, and leave to rest for about 50 minutes in a warm place.

4. Just before the 50 minutes are up, roughly chop the basil leaves. Gently knead in the leaves, bit by bit until well combined, and the dough is smooth and springy.

5. Shape the dough out onto a large baking tray (I did a long rectangular shape). Place the tomatoes on top of the bread. Cover again with the tea towel and place back in the warm area for another 1 hour.

6. Once it has finished the final prove, place it in the oven at 220°C for 30 minutes, or until golden brown. Place the bread on a wire rack to cool at the end, this helps any steam from stopping the bread going soggy.

We enjoyed it lathered one butter and hummus. 

Both recipes are inspired by Paul Hollywood and Good Housekeeping, but adapted to suit my needs and using my own knowledge. Enjoy and stay safe as ever, Meg x