>A busy week


It’s been a busy week with time only to water the garden and harvest vegetables to eat:

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One of our Nardello plants is producing yellow rather than red peppers – they’re all very sweet.  The larger pepper is a Red Marconi. Espelette and Chorizo peppers harvested and threaded onto strings for drying in the sun.


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Kandil dolma peppers and tomatoes stuffed with rice, pine nuts, raisins and oregano. Grilled aubergine, green and red peppers.

6 thoughts on “>A busy week

  1. >Oh yum…..I've got my eyes on those grilled aubergines and peppers….one of my favourite taste sensations, especially with a drizzle of olive oil, balsamic and herby dressing and crusty bread on the side…..mmmmmhmmmm!!

  2. >Thanks for the visit. Last year I used the following recipe for figs and it was yummy, because I had so many hazel nuts though I used them instead. I also added some cognac:-)FIG & WALNUT PRESERVE900g fresh figsSmall shelled walnuts800g sugar1 tblesp lemon juiceWash, dry, cut off stalk end & stuff walnut into each fig. [An option at this point is to prick each fig lightly and dip into brandy before adding to syrup.]Combine 400ml water with sugar and lemon juice; bring to boil while stirring [syrup]Keep simmering as you add the figs, bringing back to boiling point then cover & leave overnight.Next day, simmer figs in syrup till softened & swollen but not burst.Place figs carefully into sterilised jars, simmer syrup to thicken it if necessary, poor over figs and cover as you would jam.Diane

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