Cydonia oblonga - Quince Marmalade

This post 'Cydonia oblonga - Quince marmalade' was originally uploaded by Tyra Hallsénius Lindhe in the blog

 Tyra's Garden/ Tyras Trädgård

Some argue that the Quince was the 'apple' Eve got in the paradise, could it be possible ?

 Some people say it was. It is a very exciting fruit with an exceptional and exotic fragrance and taste. Stunningly beautiful and very photogenic too, don’t you think. I wish to get a plant into my jardin de potager this year, maybe I can get hold of one here in Sweden, otherwise I just have to go and abroad to get one. (Wishful thinking)

You can see how the flower of the Quince looks like here in another post about Quince, Cydonia oblonga

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Nu har jag då gjort mitt livs första Kvittenmarmelad och det var inte alls svårt. Jag måste säga att den blev sagolikt god. Jag tror den passar utomordenligt väl till både steken, på rostat bröd och till ost! Vill ni se mer av Äkta Kvitten Cydonia oblonga så har jag ett inlägg här där även blomman är med. Hoppas nu att jag kan få tag i ett litet Kvittenträd till min köksträdgård.

Don't be a stranger my friend - Do write something!

TYRA

Full of vitamin C and so delicious!

Go out and find these golden red gems - the Rose hips! Full with vitamin C and so delicious!

I pick both the wild roses hips Rosa dumalis ( Rosa Canina L.) and...


...the hips from Rosa rugosa.

They are easy to pick it takes just a few minutes but it takes fairly long time to clean them and it is pretty boring but it is worth it.


A small and pretty frosen November Rose.

MY WILD ROSEHIPS MARMALADE

1.5 litres wild rose hips
3 big red apples
5 dl liquid
1 kg (2,2 lb) sugar with pectin

Take 1.5 litres of thoroughly cleaned but unseeded wild rose hips, 3 chopped red unpeeled apples and 5 dl juice apple/orange/grapefruit or just water. Pour everything into a big saucepan, bring to boil and then simmer for 45 min. puree them using a sieve or other straining device to remove the seeds ,then add 1 kg of sugar (with pectin). Boil for additional 10 minutes. Pour the marmalade into clean jars.


1 litre = 1,75 U.K pints = 2,11 U.S pints

ROSE HIP BREAD WITH RAISINS, NUTS AND SEEDS

Juice of an orange plus water to make 1 cup
1/2 cup chopped raisins
3/4 cup wild rose hips, seeded and chopped
2 tablespoons melted butter
1 beaten egg
1-1/2 cups of flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup nuts or sunflower seeds

1 cup = 240 ml

Mix the orange juice, raisins, rose hips, butter, and egg in a large bowl. Sift together and then add the dry ingredients. Mix until well blended and then gently stir in nuts or sunflower seeds.
Spoon batter into a well greased loaf pan and bake at 175 degrees C. (350F) for one hour.

UPDATE!

I made a new batch of Rose Hip Marmalade today and tried out something new. After I put the mash through the straining device I poured 2 pints of water over the remains of the hips and apples, stirred around and then strained it again. What I got now was an unsweetened Rose Hips and Apple juice. Added some lime and water, now I got myself a most lovely and guaranteed healthy drink.
Cheers and to all of you in US have a great Voting Day!
...



Do you have a Rose hips recipe you would like to share? please do, send it or link to me. /TYRA

More rose hip pictures in the Greenhouse

Tjohoo even more Tomatoes...

They say that food with bright colours are extremely good for you, this must be great then.

Although I wonder if I can get an overdose :-)

Harvest of the day perfect for a nice tomato sallad.

Dagens skörd av fantastiska tomater, det är så jätte kul nu när man nu kan skörda varje dag. Mycket tomatsallad etc. blir det :-)

Sedan kan man ju göra fantastiska marmelader på småtomaterna. Här kommer ett recept på en med tomat, citron och mandel. Den skall jag ha till mina ostar, min dotter hittade en spännande ost ifrån Teneriffa, det är en hårdost av get och den blir perfekt till min marmelad.

Tomat & citronmarmelad med mandel

2 kg tomater små
½ Kg socker
½ kg syltsocker
250 gr mandel
2 citroner


Tomaterna som med fördel kan vara romance, plommon eller körbärstomater
Hackas och kan skållas om man inte gillar små skalbitar i marmeladen.
skrubba citronerna rena och riv skalet av dem samt hacka ner fruktköttet
i småbitar.
Mandels skållas och skivas på längden.

Koka tomat, citron och den skållade skivade mandeln en kvart tillsätt sockret
och koka en kvart till. Rör ner syltsockret, koka i ett par minuter till bara.

Kan varieras med att tillsätta vaniljstäng eller kardemumma
Passar utmärkt med en hårdost av get eller får, typ Manchego, Pecorino .
Även perfekt till en köttbit av kalv eller fläskkött.

Ha det bra TYRA

Rain... at last and Tomatoes in abundance

I'm back! Hallo all my garden friends. Fjoo... it has been a really hectic time, so much work to do and drought! I have been totally occupied with watering and working. This drought has been really bad, my garden looks like as if it is october. The bad drought however ended on Saturday because my family had arranged since May to have a big garden party. I nice barbeque for 35 friends, well ...no need to add that we of course ended up indoors isn't just typical!

Just now as I write this the heavens doors are open and the rain is pooring down copiously. Perfect for my trees and the mushrooms!

This year I really wanted to get a mix of all the lovely different kinds of tomatoes that are out on the market. All the beautiful shapes and colours and they do taste so very different. I find that the outdoor tomatoes really taste the best. The ones I have in the greenhouse may grow better and more wellformed, but these brown spots that use to appear on the early tomatoes when the watering is irregular never appear on the outdoor grown tomatoes. This year I grow both heirloom, ordinary and F1 seeds.

Heirloom Tomatoes: Crnkovic Yugoslavian, Federle, Green Zebra, Glacier, Czech Excellent Yellow and at Priciple Borgese and that is on old Italian. I do have some others that aren't heirloom like Money Maker, Sweet 100 , Ildi etc.

My pale red/pink beef tomato - perfect for a rustique 'Greek mixed sallad'

Favorites from the greenhouse for the kitchen

Favoriter från växthuset till köket: Tomater, chilies, vitlök och lök.... jag tror inte jag skulle klara mej utan dessa favoriter. Citron och lime lika så men de odlar jag inte...än. Vad vore 'my crosskitchen cooking' utan dessa ädla råvaror, de må vara basic men går ju att variera i oändlighet.

Variation of tomatoes
Green Zebra, Ferline, Sweet 100.....
I år har jag verkligen satsat på en riklig variation av mina tomater. Jag ville ha stora och små, gula gröna röda och nästan rosa. Min bifftomat är den som har en ljuvlig nästan rosa färg och den är underbar i en grekisk sallad. Så här gör jag min grekiska sallad.

...

Grekisk sallad (3 pers.)

3 bifftomat

1 slang gurka eller ett par av den mindre varianterna som är lite mörkare i skalet.

rödlök

Feta ost av den bästa kvalitén

svartpeppar och salt

svarta oliver

Färdigt! Ett gott bröd till salladen och ett glas rosé eller en sval öl. Oh! vilken sommar lunch!

En variant är att man gör så här:

skivar bifftomater, lök, till det svart oliver, svart peppar och sedan toppar man med tsatziki....

inte så dumt det heller.

Ops jag glömde en god olja och vinäger (röd gillar jag bäst till denna sallad)

TYRA

Heavenly Meringues, Midsummer Holiday and Zlatan Ibrahimovic

Heavenly Meringues

3 egg whites

2 3/4 dl sugar

1/2 teaspoon salt and 3/4 teaspoon of baking soda

Whisk the egg whites hard and add sugar still whisking and then add the rest.

Put them in a preheated oven 250 degrees and turn it off, leave them in the oven over night.

Can it be easier? This makes 6 big ones and they are so delicious you just have to try them!

Maypole at the Pavilion in Resarö, Vaxholm

Ingen dans för Slatan Ibrahimovic och Mellberg.

Paviljongen, midsommarstången vid Midsommar firandet inne på Resarö. Här möts varje år unga och gamla, stora och små för att fira Midsommar. Dans och sång till levande musik, Små grodorna och Jungfru, jungfru kär och hela 'faddeklabbet'. Lika trevligt varje år. I år var Zlatan och Mellberg och firade Midsommar på vår ö men de vågade sig inte ner till festplatsen... jag antar att i och med att alla har mobiltelefon så skulle de väl sprida sig som en löpeld att Zlatan Ibrahimovic och Mellberg var där och då skulle det bli fullständig kalabalik.

Missy M

Missy M and Nica in there beautiful Midsummer garlands.

Nica

En natt full av magi, Midsommarnatten är full av magi. Enligt folktron var allt som växte i naturen laddat med övernaturliga krafter under midsommaren. Genom att samla den kraftfulla magin i en blomsterkrans hade man medel för det kommande året. Att spara kransen och lägga den i julbadet var ett sätt att bli frisk och stark under återstoden av vintern.

Meanwhile out in the archipelago Hubbe and I together with close friend celebrated our Midsummer... a little bit more tranquile.

Skepp o'hoj! mer om det i Navigare Necesse Est

Hallo...do write something, don't be a stranger!

TYRA

Vaccinium mytillus - Superfruit

Vaccinium mytillus a Superfruit

Blueberry is not the same as the Swedish Blåbär but they are closely related. The wild Bilberry Vaccinium mytillus is the same as Blåbär and it is a low-growing shrub and the wild or cultivated Blueberry Vaccinium corymbosum is a much taller shrub. I took this picture in the woods near my summerhouse, do you know I read somewhere that there are 250 miljon kilos of wild blueberries, bilberries in the Swedish woods each year and only 7% är picked and the rest are left for food to the wild animals or just fall to the ground.

Bilberry, blåbär or blueberry, these close relatives are all very rich in vitamins, antioxidants and minerals they are real Superfruits or perhaps we shall call them Superberries.
We ought to eat a lot of them – they are good for the hole body/system but perhaps mostly for our sight/eyes. It says to the hold back the degenerative diseases of the retina, AMD (age- related macula degeneration) and to give you better night vision and we all need that.

As always the best thing is to eat them fresh and they are so delicious as they are but here are two recipes with blueberries/bilberries.

Blueberry pie

Blueberries/bilberries 6 – 8 dl (about 25 oz)
Sugar 1 dl (3,5 oz)
Flour 2 tablespoons

Roll the berries in sugar and flour blend well and put them in a pie dish

For the dough:
Butter 100gr (3,5 ounces)
Sugar ½ dl
Flour 2 dl (7 oz)

Melt the butter I a saucepan and stir in the sugar and flour. Cover the berries and bake in 200 degrees for 30 minutes. Picture from Systembolaget

The next recipe is a Blueberry Jam with Apples and Cinnamon

1 liter blueberries, 3 apples, 6 dl. sugar with pectin and a cinnamon stick. Peel the apples and cut them into small pieces, add a small amount of water and bring to boil together with the cinnamon stick, stir well and boil until soft, mash the apples and then add the blueberries, boil an additional 5 min. add sugar (after taste) and boil 1 minute. Leave the Jam to rest for a while and then pure them into clean jars. This jam doesn't contain any preservatives so keep it refrigerated.

Now I'm hungry after writing down those recipes....I think I have to get a snack, perhaps a Blueberry smoothie.....

Tyra

The Swedish Saffron Bread

Butter glaced Saffron buns, the ideal recipe for 'antiwrinkle' bread.
Saffron buns sprinkled with sugar
Another perfect day in paradise, despite the weather. Today was one of those day that we didn't get proper daylight, very grey and no sun at all. Missy M and I decided to bake some lovely Saffron buns and play Scrabble. Perfect!

TYRA

Veggies from the Botanical Garden of Uppsala

I just wanted to show you som more pictures a took on my visit to the 'Harvest exhibition' at the Botanical Garden of the University of Uppsala. Lovely veggies!

Solanum tuberosum. The potatoes, they are the world's most widely grown tuber crop, and the fourth largest food crop in terms of fresh produce, that is after rice, wheat, and maize. I grew french 'Almond' this year and they are delicious especially new potatoes carefully boiled and with a little butter added when served. Dill of course.

Krusbärsgurka in Swedish, that could be Gooseberry Gherkin or something similar in English. I have not tried to grow them yet, but last year I grew Mexican Sour Gherkin and they are so nice, pretty and easy to grow. I can certainly recommend them.

Är det någon som vet var jag kan få tag i frö till Krusbärsgurkan?

Here we have a selection of different cucumbers and gherkins, all different shapes and colours.

Last but not least a favorite of mine, the Artichoke. Try this recipe. Easy and flavorsome side dish especially nice with food from the middle east.

• Boil the Artichoke in salted water (salt as the Mediterranean)
• When ready pour out the water
• Mix juice from one lemon, garlic and olive oil to a dressing
• Pour the dressing over artichoke (you could add some salted butter as well)
• Let it get cool

This dish can be served cold, lukewarm or warm.

What is the name of your favorite potato? Idaho? King Edward?......

Kommunicera- mera som vi säjer på svenska/ TYRA

Potage d'oignon - Onion Soup

Today it´s time for a classic soup.

Idag har det verkligen varit en sådan där novemberdag man inte gillar. Runt nollan på termometern, snöfall nästan horisontellt och lite blåst. Jag ville inte sätta näsan utanför dörren i dag på min lediga dag. Jag tog och dammade av min 25 år gamla kokbok 'Den franska maten' letade reda på en gammal favorit, gratinerad löksoppa. Nu gick jag i alla fall ut till min potager och hämtade timjan till min soppa och sedan till 'veboa' för lite ved till järnspisen och kakelugnen. Soppan blev jättegod, dessutom värmer både soppan och kakelugnen värmer mej fortfarande. Mysigt!

From France Potage d’oignon. This is how I do it.
2 tablespoon butter or olive oil
6 large onion, thinly sliced
1 tablespoon all-purpose flour
75cl chicken/beef broth
1/2 cup white wine
1 1/2 cups water
1 Bay leaves and Thyme
4 slices French bread
1 cup shredded Swiss cheese
Salt and pepper

In a large saucepan, melt butter/olive oil. Cook onions in mixture, stirring occasionally, for 10 minutes, until very soft, translucent and brown on the edges. Sprinkle the flour over the onions and stir to combine. Pour in broth, wine and water with bay leaves and thymes. Bring to a boil, then reduce heat and simmer, uncovered, 20 to 30 minutes.
Preheat oven . Dice the bread slices. Ladle the soup into 6 ovenproof bowls. Place the bread on top of the soup and top with Swiss cheese. Place bowls under the grill/hot oven until cheese is melted.

Potage d'oignon. Voilà comment je le fais.

• 2 c. à soupe de beurre/ l'huile d'olive • 6 gros oignons, émincés • 1 c. à soupe de farine tout usage • 8 dl de poulet / bouillon de bœuf • 1 / 2 tasse de vin blanc • 1 1 / 2 tasses d'eau • 2 Bay feuilles et de thym • 6 tranches de pain français • 1 tasse de fromage suisse déchiqueté • Sel et poivre

1. Dans une grande casserole, faire fondre le beurre / huile d'olive. Cuire les oignons dans le mélange, en brassant de temps, pour 10 minutes, jusqu'à ce que très doux, transparent et brun sur les bords.

2. Parsemer la farine sur les oignons et remuer pour combiner. Verser le bouillon, le vin et l'eau avec des feuilles de laurier et le thym. Porter à ébullition, puis réduire le feu et laisser mijoter, à découvert, 20 à 30 minutes environ.

3. Préchauffer le four.

4. Dés les tranches de pain. Ladle la soupe dans 6 allant au four et placez les bols bols sur une plaque de cuisson. Placez le pain sur le dessus de la soupe et le haut de fromage suisse. 5. Placer les bols sous le gril / four chaud jusqu'à ce que le fromage .

Thyme from Tyra's Garden.....brrr it was cold outside.

Bon Appéttite

Skriv en rad! Kommentera här nedan./Write a comment- don't be a stranger.

Tyra

Bad weather...kill some time with Slowbaking....

.....this bread takes two days to make, but it IS worth waiting for. It is from the most southern region of Sweden, Skåne. Rather dark and quite sweet bread made from rye, flavoured with caraway seeds.

Black rye bread, Tyra baking bread...no

Tyra baking bread! no...but it is a pretty picture. Today I baked four loafs of this marvellous 'Skånsk Kavring'. I found the recipe in one of my bread books, a very well read book called Landskapsbröd by Karl-Johan Börjesson.

Landskapsbröd av Karl-Johan Börjesson, biolog och jounalist bosatt i Göteborg tror jag.

Country Bread is another favorite, a wonderful book that really inspire you to make your own bread. It's by Linda Collister och Anthony Blake. Bread is best baked in wood-fired ovens, using traditional methods to ensure a natural, country taste. That's why I love to bake whenever I'm my country house.

Här kommer receptet! Är du intresserad av andra landskapsbröd och vill ha receptet, hur bara av dej så ordnar jag det. Slätkakor, Bohuskaka eller kanske en Sirapslimpa från Närke.

Send me an e-mail if you're interested in the recipe in english.

TYRA in Vaxholm

Skriv en rad!

Brassica - a Favorite in Tyra's Garden and Kitchen

Brassicas are definitely my favorites in Tyra's Garden. This big family adds colour and structure to my potager. All those lovely colours of green: pale, soft, blueish green, purple green etc.

Brassica a huge group of plants. DESCRIPTION: This is a group of plants belonging to the Mustard family, Cruciferae. It includes vegetables that are commonly grown and known as Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Collards, Kale, Kohlrabi, Mustard, Rape, Rutabaga and Turnip. Many can be grown for their ornamental leaves. (from. Botany.com)

BRASSICAS are highly nutritious full of antioxidants, Sulforaphane exists in cruciferous vegetables such as broccoli and cabbage. Brassicas are really good food and cheap to and if you grow them yourself they are ever cheaper and taste wonderful.

Kålsoppa - Kohlsuppe - Cabbage soup

1 small cabbage, sliced/chopped
1 liter chicken broth
4 diced bacon or kabanosse würst/Polish Kielbasa
1 minced onions
4-5 diced potatoes
salt and pepper, thyme and caraway seeds, to taste
Sour cream

Put the chopped cabbage and the broth in the saucepan/pot, simmer for 1/2 hour.
In a saute pan, cook the diced bacon/würst,
Saute the onion in the bacon drippings until soft.
Add the chopped bacon, onion, potato, and S & P to the sausepan/pot.
Cook for an additional 1 hour, until the cabbage reaches the texture you prefer.

Serve with of sour cream and a nice bread

Smaklig måltid - Bon Apetite

TYRA

Tyra's Raspberry Jam

Each year I make a few jars of lovely raspberry jam. I pick my berries when ripe and that is in July and August here on my latitude. Then I throw them in the freezer for later use. Normally I make jams on cold, grey and rainy winter days but this last weekend I needed some lovely jam for my waffles and the shelves were empty.

I have these absolutely brilliant jam jars from Italy called Quatre Stagioni, which I rinse with Vodka. Then I poor the very hot jam into the jars and put on the lids straight away. Now they are sealed tight, hermetic without any complicated procedure.

Calligraphy is an art I’ve have practiced for some years now and to label the jars with a nice handwritten label I just think makes the final touch.

När Missy M kommer hem på visit från England är det alltid en massa maträtter som vi bara måste ha på bordet under hennes besök i Svedala. Våfflor med hallonsylt är en sådan rätt. När vi var uppe på landet i helgen passade vi på att mysa till lite med göra hallonsylt och sedan grädda våfflor, härligt. Vi provade våfflor med fullkorn och de smakade utmärkt.

Tyra’s Raspberry Jam.
2 litres of raspberries – 1 kilo sugar with pectin for thicker jam (optional).
Mash the berries and boil for a few minutes. Add sugar, stir well and leave to simmer for an additional 5 minutes. Pronto!

Communicate! Don't be a stranger, write a comment :-)

Skriv en rad, gör ett litet inlägg här nedan.

Have a nice day/ TYRA