Breakfast wine and pineapple cubes.

Yes yes. Long time. I know. Think of it as a sabbatical. A blog-type one.

But more about WINE.

I used to be the manager of a wine shop. Yup. Manager. Of a wine shop. I did wine exams and everything. I even ran a wine club. Are you surprised, considering absolutely none of my posts so far have been wine based? I was young (well, younger than I am now) and relatively inexperienced but I learnt from some truly inspirational and highly knowledgeable people and I had a great time. Then it all went a bit corporate and I had the opportunity to move so I took it. I don't think I'll ever have a job quite like that again.

Since leaving the shop I have neither had the money or the focus to do anything more than buy the odd bottle of interesting wine. Which is ridiculous because wine is awesome (cynics, bear with me here) and wine people are some of the most interesting and amusing people I have ever met. That's what copious amounts of good booze will do for you.

Ok, so I did fraudulently attend the London International Wine Fair in 2010 but only because they kept sending me my trade invitation. It would have been rude not to. But I finally went to a wine tasting last night and it was fab.

Hello wine cynics. Yes, hi there, do you have a minute? Awesome, thank you. Things to think about-

1. You need to have an open mind. New experiences are good.
2. You can't say that you don't like something unless you've tried it. Keeping it simple, check out the Wiki list of grape varieties. That's a lot of different grapes. With a lot of different flavours. It's not just red, white and pink.
3. You don't have to like everything. It's about the experience and the excitement of coming across something that may just blow your mind.
4. Whatever flavours you taste, you're not wrong. Everyone's palates are different and, this is beauty of it, in the end it's all about what makes you happy. And if wine doesn't make you happy then stick to gin.

Wowza. What a lot of waffle. Anyway, here goes. It's been a while so I'll keep it simple. If interested see links for a bit more info.

"What have the Romans ever done for us?" -Wednesday 25th May 2012 - Raisin Wines, Bath


Roero Arneis, Alasia, Piedmonte, Italy 2010
White peach and moscato grape with delicate almond notes and zesty citrus on the nose. Surprisingly savoury on the palate. Peppery, herbal and a distinct oil of lemon finish.

Vernaccia Di San Gimignano, Tuscany, Italy 2010
A rich nose of honeysuckle, pear and peach lifted by subtle citrus. A contrasting brisk acidity on the palate shows bold lime with a rounder slightly nutty finish with a small amount of the sweet fruit suggested by the nose.

Verdicchio Diei Castelli Di Jesi, Pallio Di San Floriano, Marche, Italy 2010
My favourite of the whites. Warm aromas of vanilla custard on the nose with a rhubarb-like acidity and subtle herbal notes. The vanilla follows through onto the palate with full, ripe stone fruit, beautifully balanced with a long mineral, citrus finish.

Salice Salentino, Giardinelli Vineyard, Puglia, Italy 2008
Raspberry jam, bitter coffee and sour cherry (breakfast wine?) on the nose lead onto a dark espresso palate with subtle fruit and a tiny lick of salinity.

Chianti Classico, San Felice, Tuscany, Italy 2008
Cassis, raspberry leaf and dark dried fruits with a smokey, savoury nose. Very smooth but with fresh black cherries on the palate.

Doricum, Nero D'Avola, Sicily, Italy 2010
My favourite of the reds. A nose of warm ripe plums with the contrast of herbal raspberry leaf. Smooth liquorice flavours on a palate packed with jammy berries, more of those plums and a refreshing but well balanced acidity.

Moscato Passito, Zibbibo, "Palazzina", Araldica, Piemonte, Italy 2006
How can you not enjoy a dessert wine? Sweet cantaloupe melon and tangy grapefruit on the nose which follow through onto the palate and are joined by honeysuckle and the boiled sweet flavour of pineapple cubes. I wanted cheese with this one.

So, there we go. Seven wines, a fun, informative evening (a BIG thank you to Colin at Raisin Wines) and only a slight hangover this morning. Highly recommended.

Brrrrrr. Raspberries?!

New year, new post. And a Happy One Year to Not Another Carrot. Even if it did get rather neglected in the latter half of 2011. Must try harder.

So to start the year I have an unusual post for you. A dessert. (Just to illustrate how infrequently I cook desserts I did just type desert and had to correct myself... Not so palatable, a bit dry, too many camels.)

Dr W likes a crumble. I like making a crumble. This works out well. Arguably one of the most simple, flexible desserts to make but also one that can be the most disappointing. You need a good balance of fruit to topping, the fruit must not be too sweet or too tart and the topping, well, I think that's down to personal preference.

You could make the topping crunchy, spicy, nutty, oaty, cakey, oaty or whatever you want really. All you need is a mix of flour/oats/muesli/nuts/spices and sugar bound together, until it looks like crumble topping, with a bit of butter. Not marg. Butter. If using unsalted, add a small pinch of salt. If you add too much butter, add a bit more of the oats or flour. If you make too much, it will freeze. It's all very simple.

How I make my topping depends on what fruit I am using and what I have in the cupboard. Plain apple needs some spice so add cinnamon, nutmeg or good old mixed spice to the mix. For plums (plumble), pears, peaches, apricots a little bit of whatever spice you think goes is good. I don't think berries in crumble need spice but feel free to disagree!

But enough of the waffle. Dr W's choice- Apple and Raspberry Crumble. The raspberries are British and frozen, courtesy of Waitrose (large punnet currently on offer at £1.89). So I don't feel guilty about having raspberries in January. Ok, I do a little bit.

Makes 2 generous ramekins.

For the filling-

1 large bramley apple (cooking apples hold their shape better when cooked) peeled, cored and thick sliced, handful of raspberries (added and heated through at the end) cooked gently in a wide frying pan with butter and soft brown sugar.

Today's crumble topping (recipe subject to change!)

A handful of porridge oats
A handful of self raising flour (makes the topping slightly cakey)
Half tbsp light soft brown sugar
Half tbsp dark brown sugar
c.1 tbsp butter

Rub ingredients together until it looks like crumble topping.

Assemble. Bake until golden and bubbly. Serve with custard. Or cream. Or ice cream. Or all of the above. Piggy.

Pum-pum-pumpkin.

Well. What a long time. Again. So straight onto the pumpkin in a can. Bought last year with the view to making a pumpkin pie that never materialised. I decided it needed using this year despite the 2013 use by date (I know, the wonders of modern technology) mainly because it was taking up my limited cupboard space.

Pumpkin Whoopie Pies This was my first time using measuring cups and it was, actually, quite liberating. Truly. Thank you my American colleague Veggie K of The Famous Potato Party for the lending of the cups. I will return them, promise.

I am assured by VKofTFPP that even real American chefs use canned pumpkin and I have to say if definitely cut my post work snoozy baking time quite nicely.

I've never used so much spice in a recipe. Multiple tablespoons of ground cloves, cinnamon, ginger and nutmeg (my addition) went into this recipe so opening the oven during cooking made my eyes water. Ouchy.

I really really enjoying baking these and it was nothing to do with the gin martini with extra olives. Easy to make, pleasing to bake and fun to assemble! I absolutely hate butter icing (oily sweet bleurgh) so my whoopie pies were filled with mascarpone sweetened with icing sugar and a little cinnamon.

I only took one not so good picture of a finished pie but should have taken more before they went to work.

TA-DA!

Say hello to the gob, the bob or the BFO.

More to come. Defo.

Battered quince.

I have been patiently watching and waiting for the right moment to pick the fruit from the big old quince tree that hangs over the wall near my flat. When I got home from work yesterday evening it looked like someone had decided to give it a helping hand. All the fruit from our side of the wall was now lying on the ground with a few artistically piled up on a low wall. Hm. So this morning, in my pajamas and slightly manic bed hair, I gathered up the least battered, intent on jam.



Look at the quince and it's textured paving slab bruise. Poor quince.

Quince facts. Related to apples and pears, you don't see the quince around very much now. There is an ornamental version with very pretty coral coloured flowers which much more popular. Like the medlar, it's a traditional fruit used mostly for jams, jellies and for stewing. Bright yellow when ripe, the fruit gives off a sweet, slightly tar-like perfume. Sounds odd but actually rather nice.

Having hoarded empty jars (sorry Dr W) for most of the year it was probably best that I continued the jam theme.

1 kg jam sugar
About 8 fist sized quince (or equivalent)
2 lemons
Water

Zest and juice the lemons. Pour the lemon juice into the bottom of the pan that you intend to use. Peel, core and chop the quince into small pieces putting them in the pan with the lemon juice as you go. This stops them discolouring. Bleurgh. Pour in just enough water to cover, add the zest and boil until soft which doesn't take long.

When soft, mash the fruit with a potato masher (yes!), add the sugar, bring to the boil and stir to dissolve the sugar. Turn down the heat and stir often until the jam thickens and turns pinkish. Pour into hot sterilised jars (wash well then in the oven for 10mins at 200°C) and seal with lids then leave to cool. PLEASE BE CAREFUL OF HOT JARS! Ouchy. Made one big pickle jar and two normal sized jars. Good for toast and pheasant.

So, back to the carrots.

Once again it's been a little while since my last post. And again, sorry about that. It's been a summer of full weekends and rather tired, easy, cheap, not particularly bloggable weekday suppers. We've eaten a lot of chickpeas. A lot of pasta. And a lot of Quorn. *yawn*

But with Autumn pretty much upon us and Winter ominously looming I promise, PROMISE, pies, stews, soups and baked goods various.

Anyway, spurred on by my jam making success earlier in the year I thought I'd give it another go. And in the spirit of the blog I chose carrot jam. Yes. Carrot jam. Why? Well, post jam making I'm not sure it was my best choice but it's not unpleasant. Just, um, unusual. See Hugh for the recipe.

Now for the justification. Try and get through this bit. Carrot jam may sound unusual but the carrot was massively important during the rationing of WW2. Really, it's a jam of necessity but as vintage is very popular these days I figure that carrot jam is cool. Yes.

A few words of warning. Only make this jam if you have a food processor. Or over-developed arm muscles for grating. Do not just use granulated sugar. Use jam sugar with added pectin to help it set. I trusted Hugh and used granulated and I was there for a loooooong time. I only got it to set (ish) by adding more sugar when I had finally got bored of waiting.

So the final product, with it's cinnamon, cloves and nutmeg, is like the jam equivalent of carrot cake. Miss Hurley Burley at work suggested a good piece of tangy, crumbly wensleydale cheese to accompany it. I think she's right. Think chilli jam not strawberry and it's not so weird. Well...

Tart.

Gypsy tart. It's mostly sugar. It will give you a headache. It is delicious. Make it. Niffa makes a good one.

Only from Kent.

Good Morning Alfie Cat.

Simple things.

Pretty garden.
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Sunshine, morning coffee.
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And a very friendly puss cat.
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Love.