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Raspberry Seed Biscuit Cakes
I’ve called them biscuit cakes because they’re a hybrid between the two. A crunchy biscuity outside, with a soft cake-like inside. But whatever their name the gardeners mate and I have decided they are the best biscuits we’ve ever tasted! We grow our own autumn fruiting raspberries, the variety is called ‘Polka’ and they are very productive. In fact once they start fruiting, we can hardly keep up with the picking, eating and preserving of them. These biscuits came about because we hate wasting food, especially when we’ve gone to the trouble of growing it! I was making a raspberry cheesecake, so I’d briefly stewed up a pan of raspberries…
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Spiced Cucumber Cake
If you grow your own cucumbers, there comes a point during the growing season when your plant produces more fruits than you can eat. This is the moment to preserve them for the coming months and there is no better way than turning them into cake, slicing it and freezing it. You can never have too much cake! Those of you that follow the garden’s process will know by now that the gardeners mate and I make quite a lot of low sugar fruit and vegetable cake that we eat with yogurt for breakfast. Cake made with vegetables, especially with nuts added for protein, make a great and nutritious start…
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Super Simple Green Tomato Chutney
What do you do with all those left over green tomatoes? Green tomato chutney of course! It’s been the best tomato harvest I’ve ever had, and that’s saying something as I’ve been growing tomatoes longer than any other crop. By September I already knew this was the best harvest I’d ever had, but October just kept on giving. More tomato salads; the fruit bowl with a constant supply of cherry sized tomatoes to snack on; and even more tomato sauce for the freezer. As we slipped into November they just kept on ripening. This is now the second November that I’ve had ripe tomatoes, last year though the supply had…
