The squashes, parsley and camomile didn’t make it. Slugs and snails. I tried everything! My new tactic —for the remaining flowers/veggies— is to put fruit and veg compost ~near~ the things they like to nibble on, but far enough away to make them not want to get there. Little jerks.
I think the only reason why the celery, onions and garlic survived the slug massacre is because they simply don’t like ‘em.
This recipe for fresh blueberry compote is easy to make and very versatile. You can add it hot or cold to pie, spongecake, ice cream, yoghurt, French toast, pancakes, waffles, crepes.
3 tablespoons water
2 cups fresh blueberries (Keep a few separate to add in later.)
2 tablespoons honey
1/4 teaspoon ground cinnamon
1/4 teaspoon cardamom powder
1 stick vanilla bean
1/2 teaspoon fresh lemon juice ((optional))
This is a borrowed recipe (see above), which I have merely added a couple of extra ingredients that I love to make this a lovely, spice-infused compote.
Pick some fresh blueberries (or buy them or take some frozen guys out of the freezer).
Pour the fresh blueberries (minus the few) into a medium sauce pan. Add all the other ingredients (minus the lemon juice) and cook over medium-high heat. Once boiling, reduce to a simmer and cook for an additional 10 minutes.
After 10 minutes, gently smash the blueberries against the pan using a wooden or plastic spatula. Add the remaining blueberries and cook for an additional 5-6 minutes to heat through.
Add lemon juice, if you choose — to taste. It gives the compote a bit of a tangy kick. Use it or don't use it, but only use a fresh lemon if you do.
Pour onto something equally delicious, then have a taste-gasm within the first bite.
25-30 fresh cayenne chili peppers (depending on size)
6-8 cloves garlic (depending on size)
450ml white vinegar
This is a slightly different version of this recipe. I've added more peppers and garlic and offer alternative puree methods. It is easier to buy it, I know. But I can't get it here in the Netherlands. I have received numerous care packages from home containing –among other Canadian delights– bottles of Frank's. Then, my super, awesome friend started supplying me from the UK. Thanks everyone!
Demand over supply had me always trying to find replacements and then I stumbled upon a recipe (above) and have now perfected it.
Wash and cut stems from the cayenne peppers. Cut off the tips too, if they're gnarly; otherwise, toss them in too!
Roughly cut the peppers in 2.5 cm | 1 in chunks (yes, seeds too...they are the magic part!)
Roughly chop the garlic in a blender or by hand.
Add everything to a pot and let it come to a light boil, then reduce heat enough to keep a slight boil. Continue cooking (and salivating) for about 30 minutes. Stir occasionally. The pepper flesh should be softer. Then, it blends easier.
Remove from heat.
Here you have two options:
1) Whir it all up with an immersion blender until you have a fairly smooth mixture.
2) Allow mixture to cool...and I don't mean cool-to-warm, I mean no heat. Pour into the blender and whir it up until you have a fairly smooth mixture. Do NOT try to puree in the blender while the mixture is still hot/warm. The steam created within the blender will pop the top off once the blender starts. And then...mayhem and possibly pain.
Return mixture to the pot and simmer for about 15-20 minutes.
Strain through a fine-mesh sieve and mash the mixture to get the most sauce out. Don't waste a precious drop!
Let it cool and then pour into a bottle. Store in the fridge. I believe it will keep for several weeks, but we use it so fast I have no idea how long it will last.