Citrus Salts

I have been whizzing up all sorts of citrus & veggies into delectable gourmet citrus salts. So quick, so easy, and a good way to make use of small quantities of tasty things – and then you have a whole flavour bank to choose from while cooking up a storm!

What you need:

Small quantities of vegetables such as celeriac (especially forgotten celeriacs starting to dry out in the veggie basket!), parsnips, garlic (can’t have enough of it) and onions, herbs of all kinds to suit your taste.

One and twos of oranges, lemons, limes…whatever you can get your hands on, even bergamots of you are lucky enough to have them.

Relatively fine grained, pure (no additives!) salt*.

What you do:

Peel/skin and roughly chop your collection of vegetables and place them in a food processor or blender.

Add the zest of whatever citrus you are using and some of the juice if you like – not too much, though, otherwise your salt mixture will take ages to dry out again.

Add the same quantity of relatively fine pure (no additives!) salt* as you have of the other ingredients (50% salt, 50% other ingredients). Whizz everything up together until you have a fine, even mix. Spread your salt mixture out thinly on a large baking tray or similar and either leave to dry on the heating or in the oven at 50°C, with a wooden spoon holding the oven door ajar, for 2-3 hours.

Once the salt is completely dry, whizz it again in the food processor to break up any dried lumps and store in airtight glass jars.

My current combinations:

Lemon & Lime & Garlic & Celeriac Salt

Bergamot & Orange & Garlic & Celeriac & Parsley salt

Lemon & Parsnip & Parsley & Garlic Salt

being used to flavour everything from soups & salads, pastry & breads to mains & sides.

*salt: quality matters here and I prefer rock salt over sea salt, on account of us having allowed microplastic to have completely pervaded our oceans: up to 1800 microgramms of microplastic per kilogram of Fleur du Sel, for example, detected in a study published in January 2018 by scientists at the University of Oldenburg, Germany.

Spiced Pumpkin Cake

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Yes they can, pumpkins can do cake!

Just substitute pumpkin purée (spiced to your taste or plain) for the fruit purée in my

Winter Fruit & Spice Cake

and this is what you will get:

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As well as a lot of smiley faces – even the kids loved it!

 

 

 

 

 

 

Carrot Jam

This is a recipe that has grown out of a task I took on last autumn: volunteer vegetable photographer  for our community supported agriculture initiative here where we live in Germany. A nice gallery of veggie photos we have built up in the process too: Veggie Gallery.

And, while the orchard is enjoying its winter rest, I have been pickling and preserving my way through the produce 🙂

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Carrot Jam

 In the Orient a classic, for us, something different for the breakfast table

1kg carrots, peeled and grated

Zest and juice of 1 untreated lemon

Zest and juice of 2 untreated oranges

2 tsp ground cinnamon

Pinch of ground cloves

½ tsp crushed cardamom seeds

500 g brown sugar

250 ml apple juice (naturally cloudy i.e. unfiltered)

 

  1. Combine the grated carrots with the sugar in a bowl, cover and leave to draw overnight.
  2. The next day, place the carrots and sugar in a large saucepan together with the remaining ingredients and stir over a low heat until the sugar has completely dissolved.
  3. Bring to the boil over a medium heat, remove the lid and boil for 30 to 60 minutes until the liquid has reduced to the consistency of jam (test for a set if you want to be sure).
  4. Place in sterilised jars and seal immediately. Keeps for several months if stored in a cool, dark place.

 

Makes about 1.3 kg