Flammkuchen Orchard Style with Pumpkin and Quince

Related to roses, apples and pears, the tantalising quince was almost certainly the “apple” of the Garden of Eden fame say those more expert than I.

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For me, quinces are all about “…the scent of buffet tables laden with bobotie, breyanis and bredies, sambals and salads, frikkadels and Cape Dutch Chicken Pie, melktert, Malva Pudding and koeksisters… in cool, character-filled rooms set in rolling green sunny spaces…

Thousands of miles and many thousands of days… all it takes is a quince.”

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Heralding the start of the quince season here north of the Alps,

Flammkuchen with pumpkin, quince and bacon:

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Making way for spring: Membrillo Chutney

My favourite equinox of the year is upon us here in the northern hemisphere!

 And so I have been rationalising the last of the autumn to make way for the spring:

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Membrillo, or quince paste:

I made masses of it last autumn and so still had loads left (yes, it does keep that long…)

 But what I did not make enough of last year was

Quince Chutney

– golden, garlicky and quintessentially delicious…

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So to get me through to the next quince crop I took the stored membrillo,

cooked it up with glühwein – the last half a litre,

as well as root ginger, much garlic, red wine vinegar and a dose of sea salt.

The result:

 Membrillo Chutney

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It is so good I shall be making it as part of my quince chutney programme this coming autumn.

And then I shall share my recipe with you too.

 But for now: spring is here with a host of green and yellow flavours all of its own!

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The Twelfth Day of Christmas

Traditionally marking the end of the yuletide festivities, the Twelfth Day of Christmas is usually seen as the date by which to have cleared up all the Christmas decorations…


 … an even older European tradition, however, keeps the Christmas greenery in place through to “Fasnacht” (carnival) or Imbolc at the beginning of February – winter has in fact only just begun after all and the evergreen symbolism remains relevant for the whole of January at least…

So I have converted my advent wreath into a January wreath:

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  • the green is still present but has been dressed up with silvery white: think blank, as yet unwritten, pages
  • the dried apple, quince and orange slices also remain: the citrus groves of southern Europe are in fact part of the same agricultural tradition as the meadow orchards here in southern Germany, and January and February are the only months of the year in which I preserve anything that is not grown on my own doorstep. The citrus fruit from southern Europe is plentiful on this side of the Alps at this time of the year and so, as I slowly get used to the idea of “2015”, I will be sharing some of my citrus favourites with you in the posts to come…
  • and the candles are still burning – the days are still short here in the northern hemisphere…

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Christmas in the Orchard … or the Orchard in my Christmas

Cheese Bites with Wild Garlic Mustard Seeds

Garlicky Walnut Dip

Mulled Apple and Quince Punch

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Roast Duck with Cherry Sauce

 Braised Red Cabbage with Plum Sauce

Cheesy Chard with Walnuts

Apple Jelly Glazed Sweet Potatoes

 Sweet_or_Dessert Cherries with copyright Plum Sauce with copyright

P1110192 Apple jelly with copyright

Walnut Liqueur Tiramisu

Meadow Orchard Mince Pies

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Blackberry Liqueur

Cherry Brandy

Quince Liqueur

Sloe Gin

IMG_3775 Preserved cherries with copyright

Quince liqueur with copyright

Sloe Gin glass with copyright

This is when all that hard work preserving the edible landscape really comes into its own:

Merry Christmas!

Images with copyright Richard Taylor are courtesy of www.taylorsphotosafaris.co.uk

The Quintessential Quince: Quince Liqueur


This gallery contains 3 photos.

Image courtesy of www.taylorsphotosafaris.co.uk The last stop before Christmas, the fourth Sunday in Advent, is approaching … We have done the Walnut, the Blackberry, and the Sloe Liqueurs. Now it is time for my most favourite of autumn fruit turned into our fourth … Continue reading

Quinces, jelly… and a professional photographer


This gallery contains 4 photos.

The highlight of the autumn half-term holidays: our all-in-one brother, brother-in-law and uncle came to visit – he is also a professional nature and wildlife photographer and indulged me and my last basket of this year’s quinces with a photo … Continue reading

Past Favorite: Golden Malt Loaf

Welcome to the many new followers who have come on board in this week: thank you for your interest in An Edible Landscape 🙂

Here – especially for the newcomers but also for the familiar faces, a past favourite from the quince season, published initially on my Facebook presence http://www.facebook.com/TheCulinaryScribe and now here for all non-Facebookers too!


Prep. Time: 15 minutes

Cooking time: 50 – 60 minutes

Makes 1 loaf

Hot black tea                                                150ml

Malt extract                                                  175g

Dark brown sugar or treacle                         90g

Quince spread or preserve                          300g

Eggs                                                            2

Flour                                                            250g

Baking powder                                              11/2 tsp

1. Make the 150ml of tea and leave to draw until needed.

2. Pre-heat the oven to 150°C and grease the loaf tin.

3. Place the malt, sugar and quince spread/preserve in a bowl, pour in the hot tea and mix together well, breaking up the quince spread as you go. Then beat the two eggs and add them to the malt mixture.

4. Combine the flour and the baking powder and then quickly mix into the malt mixture.

5. Pour into the prepared loaf tin immediately and bake for 50 – 60 minutes until well risen, golden and firm to the touch.

6. Leave to cool slightly in the tin before removing and then leave to cool completely on a wire rack.

If you can’t find malt extract in your supermarket try the health food shop – it’s worth the effort!

Malt loaf improves with age and so you can keep it for a couple of days before serving – assuming you are able to resist the temptation for that long …

Quinces… red wine, cinnamon, ginger, honey…


One of the loveliest recipes I have ever translated: quince confectionery, or quince fruit leather if you will… From a delightful little book I translated into English a couple of years back, here courtesy of www.arsvivendi.com

Quince Confectionery

Makes about 80 pieces

2 kg ripe quinces

Approx. 1l good red wine

600 g honey

½ tsp cinnamon

½ tsp ground ginger

Baking paper for the baking sheet

2 tbsp oil for the baking sheet

Fresh bay leaves or sugar crystals for serving

Rub the quinces well with a cloth. Remove any stems and cut the fruit into quarters. Place the quarters in a saucepan and cover with red wine. Bring to the boil and leave to simmer over a medium heat for about 50 minutes until the quinces are very soft. Pour into a sieve and leave to drain.

Press the quince flesh through a sieve and weigh out 1kg. Combine with the honey and bring to the boil. Simmer over a low heat, stirring all the time, until the mixture has become thick and transparent. Stir in the cinnamon and ginger.

Line a baking sheet with baking paper and brush with oil. Spread the quince paste over the paper at a thickness of 1-11/5 cm. Leave the quince paste to dry for about two days. As soon as the surface is dry to the touch, turn it over and leave to dry for a further two days.

Cut the dried quince paste into little diamond shapes or cubes. To serve, line a serving dish with bay leaves and arrange the quince confectionary on top. Alternatively, sprinkle the pieces with sugar crystals and serve in a bowl.

Taken from Dürer’s Little Cookbook Yesterday’s recipes for today’s food lovers

Compiled by Petra Teetz, translated by Katherine Taylor and published by ars vivendi verlag GmbH & Co. KG, Cadolzburg, Germany

© 2009 German version © 2012 English version