It's made from:-
1 roasted red pepper - quartered, coated in oil and skins blackened under the grill. Put in airtight container for an hour and then peel away the skin.
2-3oz sun dried tomatoes with a big splash of the oil from their jar
2-4 cloves garlic (big 'uns)
1 small red chilli (bought a plant in local shop and it is pushing out chilli after chilli, am freezing them and using them as and when)
2-3 fl oz olive oil
everything simply goes into a blender and is whizzed up to the desired consistency. When done put through a sieve and save the oil that runs out for basting your red peppers under the grill. Both keep in the fridge for days.
Jacob loves this as a dip with salads and enjoys the fiery kick from the chilli.
My helping hands, Jacob, loved doing the prep. And yes I do make him wash his hands!
Jam Making
Plums at the ready
Adding the sugar after softening the plums on a simmer
Changed to a bigger and more solid pan and got onto that rolling boil after the sugar had dissolved
Next photos will be of the jars that are now cooling in a darkened cupboard. Jacob has planned plum jam on toast for breakfast - yum, will join him!
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