Chick Chick Posted September 27, 2019 Share Posted September 27, 2019 Just now, Cat tails said: Although Soupdragon is more appropriate in this topic, I think you meant to add @soapdragon. 😉 Oh dear thanks @Cat tails you are correct I meant @soapdragon will try to edit my post Quote Link to comment Share on other sites More sharing options...
soapdragon Posted September 27, 2019 Share Posted September 27, 2019 Thanks, CT and ChickChick! I am Soapdragon as I make my own soap and loved watching the Clangers and merged the two hence the slightly modified name! I will dig out the recipe and post tomorrow...from memory it does call for jam sugar but we didn't have any so used ordinary! 1 Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted September 28, 2019 Share Posted September 28, 2019 I have found a recipe for Spiced Pear and Cardamom 'cheese'; for those of you not familiar with the term - this is a consistency almost like a terrine, slightly jelly-like and used with cheese or cold meats. It was made a lot in medieval times (mainly with medlars) and left to harden a bit and then eaten in chunks like cheese. Think I know what I'll be doing today! 1 Quote Link to comment Share on other sites More sharing options...
Chick Chick Posted September 28, 2019 Share Posted September 28, 2019 12 hours ago, soapdragon said: Thanks, CT and ChickChick! I am Soapdragon as I make my own soap and loved watching the Clangers and merged the two hence the slightly modified name! I will dig out the recipe and post tomorrow...from memory it does call for jam sugar but we didn't have any so used ordinary! Thanks @soapdragon looking forward to giving the recipe a try. I like your name 😃 38 minutes ago, The Dogmother said: I have found a recipe for Spiced Pear and Cardamom 'cheese'; for those of you not familiar with the term - this is a consistency almost like a terrine, slightly jelly-like and used with cheese or cold meats. It was made a lot in medieval times (mainly with medlars) and left to harden a bit and then eaten in chunks like cheese. Think I know what I'll be doing today! That sounds yummy! Quote Link to comment Share on other sites More sharing options...
mullethunter Posted September 28, 2019 Author Share Posted September 28, 2019 I’ve had quince cheese before - delicious with cold ham. I’m currently boiling up a massive pan of tomatoes to make sauce for the freezer. Have also frozen a few specimens whole to use in paella. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted September 28, 2019 Share Posted September 28, 2019 I tend to roast mine along with basil, onions, garlic and oregano. Quote Link to comment Share on other sites More sharing options...
mullethunter Posted September 28, 2019 Author Share Posted September 28, 2019 He ones I cooked today I ended up simmering for an hour and a half before adding some salt, olive oil and a pinch of sugar - tastes delicious and I now have enough pizza sauce for 6 pizzas - good way to spend a wet afternoon 😊 Quote Link to comment Share on other sites More sharing options...
soapdragon Posted September 28, 2019 Share Posted September 28, 2019 I have just cut my toms up and put into a pan without water and simmered, then rubbed through a sieve and either reduced a little further in a saucepan or frozen as is. Then I'll add whatever, when deciding what to use it for. I did this very basic just sieved stuff and added a tin of tuna drained from spring water, a few fresh herbs added and served with pasta for boys supper and they loved it. I was surprised as it is very different from the tinned or carton passata which has salt and sugar added and is much darker in colour - both boys said this fresh stuff was better although I thought it was rather insipid and rather bitter.....heyho I'm glad they liked the 'naked' sauce! Quote Link to comment Share on other sites More sharing options...
Valkyrie Posted October 1, 2019 Share Posted October 1, 2019 We've stopped making passata - we have tons. Also have loads of individual tomatoes frozen in bags - there are still tomatoes in the greenhouse and they look like little Christmas decorations! Or big decorations! Next lot to be done will be tomato soup - I don't like that, but OH does. I'll eat other soup instead - patty pans! The sundried tomatoes I decided were better for cooking because they were very fleshy and not much seeds - quite tasty too. Glad all your concoctions are working well for you. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted October 1, 2019 Share Posted October 1, 2019 Wish I was closer - mine seem to have given up now, and I was hoping for some green ones to make chutney 1 Quote Link to comment Share on other sites More sharing options...
mullethunter Posted October 2, 2019 Author Share Posted October 2, 2019 20 hours ago, The Dogmother said: Wish I was closer - mine seem to have given up now, and I was hoping for some green ones to make chutney I could probably post you some?! Quote Link to comment Share on other sites More sharing options...
