Praying for clement weather …

After all the wind we have endured my tomato plants are looking far less bountiful than they usually do at this time of year. Only the cherry tomatoes are making a valiant effort to thrive against the elements. However, I’m not anywhere near “glut stage” yet, but in the hope that things will suddenly improve I thought I’d post my three favourite cherry tomato recipes for using up all the extra bowlfuls I’m willing to arrive.Image

Cherry tomato and couscous salad

300g couscous, 300ml boiling vegetable stock, several handfuls of cherry tomatoes, 2 avocados peeled and cut into chunks tossed in the juice of half a lemon, 100g stoned black olives, a handful of chopped nuts, 150g chopped feta cheese, ground black pepper.

Mix the couscous and stock and leave to cool. Gently mix in the rest of the ingredients and enjoy.

Cherry tomato and cinnamon jam

I don’t have much of a sweet tooth but of all the jams I make for the family this is my personal favourite. Take 400g of cherry tomatoes, 200g sugar, 2 sticks of cinnamon.

Wash and dry the tomatoes before halving them. Put them in a saucepan with the sugar and cinnamon. Stir and leave to ooze together for 30 minutes. Gently bring the mixture to the boil. Cook for 10 minutes. Remove the tomatoes with a slotted spoon. Boil the syrup hard for 5 minutes until it has thickened. Put the tomatoes back in and cook gently until it is thick. Pour into warmed jars and seal.

Cherry tomato and chilli chutney

500g cherry tomatoes, 1 red onion diced, half tsp salt, 1 clove of garlic crushed, 1 red chilli chopped, half a cup of sugar, half a cup of red wine vinegar, black pepper.

Gently fry the onion, salt and garlic. Add the tomatoes, sugar, vinegar, chilli and pepper. Bring to the boil. Cook until the mixture looks jammy. Put into warmed clean jars and seal.

Once sealed both the jam and chutney are quite happy in your store cupboard for a year.

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Lemon cake, with plenty of zest!

Lemon cake, with plenty of zest!

If you don’t want to waste your lemon zest when you freeze cubes of lemon juice, here’s a lovely recipe that uses lots of it. You can either use this cake mix for muffins, or to make two 18cm sandwich sponges (put lemon curd or chocolate filling in the middle), or as a lemon tea loaf (boil 5tbsp of lemon juice with 25g of sugar until it is slightly thickened and use as a glaze on the top).
Basic lemon sponge recipe: 200g self raising flour, 1 tsp baking powder, half a tsp of salt, 220g sugar, 120g butter (softened), 2 tbsp of grated lemon rind, 3 eggs, 100ml milk.
Method: Grease your tins and heat the oven to 180ºC. Mix all the ingredients together and bake until a knife comes out clean (the timing will depend on whether you are doing muffins or cakes so keep an eye on things). If using a lemon glaze, prick the cake or muffins with a fork and then apply the glaze liberally so it sinks into the sponge. Leave the sponge to cool in the tin before turning out.