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Showing posts from December, 2012

A Nirvana Christmas

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The air is filled with the scent of chestnut flowers and bees hovering in and out of the chestnuts then heading for the linden or bottlebrushes. Dragonflies,  hover flies and swarms of common brown butterflies are among the other insects filling the spaces in the orchards.             The berries provide the colour, red, yellow, purple, black, white and green. No need for Christmas decorations here. All the fruit trees have babuls of their o wn, gifted with developing fruit.       The gosling which hatched late are fluffy with white down and developing feathers better than any fake or real snow. While the  RIR s chicks provide a lot of entrainment as their mother hen tries to keep control.       The vegetable garden is green and lush, lots of salad greens, beans, and purple peas. The garlic has all been harvested but the onions are still developing. The scarlet runner beans are f...

Red Currants–Natures Jewels

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Red currants glisten in the sun as they reach full ripeness at this time of the year. Red currants and in fact white currants although considered sour by some add a tart richness to a green salads,  fresh vegetables or a fruit salad.I like adding them to salads for their rich colour .their glistening red adds colour early December when the tomatoes have only just set their fruit.I especially enjoy them just off the bush and think the white ones taste the best. As they ripen during the festive season their colours make great decorations  for the Christmas table.They can also be used to top a cake or tart,decoration on a fruit punch or cocktail. Or served with cheese. Red currant jelly are traditional with roasts of lamb, poultry and game birds.They also make an excellent glaze for brushing over pastries, cakes and open fruit tarts. REDCURRANT & CHOCOLATE 150gm Dark coverture chocolate 100ml cream 8 teaspoons red currant jelly 4 tablespoons fresh red curran...