Welcome to another round of Simple and in Season. Each month I wonder whether it will be the last, but with 45 entries last month, which I had to split into savoury and sweet in the round-ups, I am encouraged to keep going and open up a new round! Thank you to everyone who took part last month.
Next weekend, the clocks will go back in the UK which means that the days will seem even shorter, light will be at a premium and I’m sure we’ll all be eager to make warming winter food!
My apple tree is laden with apples and my neighbour’s tree has pears, so I’ll be busy baking! This week I’ve made the cake that’s featured on the cover of BBC Good Food magazine - a really yummy Spiced Toffee Apple Cake that I’ll be posting about soon – perfect for Bonfire Night, or really any night!
At this time of the year, you’ll also find lots of squash, beetroots and winter cabbages. I’ll also be hosting a Crock-Pot giveaway too this month and am looking forward to sharing a few slow-cooked soups and stew recipes too, mmm.
And, if you are preparing food in advance for Christmas, feel free to link-up too – maybe you’re making fruit liqueurs…?
Anyway, as always, I’ll look forward to seeing what’s in season wherever you are around the world - so many of you have been submitting so many really inspirational stories and recipes.
Don’t forget, if you are on Twitter, you can Tweet Me and I will Re-Tweet any links I see – @RenBehan
Please link-up your recipes here – contact me if you have any issues at all.
A very quick recap on the guidelines -
•All you have to do is come up with a dish using any seasonal produce you like (savoury or sweet) post it on your blog, add a link to this post mentioning Simple and in Season/Fabulicious Food! and then add a link to your post in the box above (via Simply Linked).•This is the sixth round and it will run up until Wednesday 30th November 2011. I will pick a winner shortly after (excluding myself obviously) and will include a round-up post including everyone who has entered.
•You can take inspiration from anywhere – adapt a recipe from your favourite cookbook, try something from a magazine, make up your own creation or share a family favourite. The usual rules apply when using someone else’s recipe, please either get permission from the author to post it or adapt it in some way stating how/why you’ve changed it.
•Include any seasonal produce you fancy including fruit, veg, herbs, meat or fish.
•Link as many recipes as you like. You can link posts entered into other blog events or carnivals as long as it involves a seasonal food item (and fits in with their rules).
•The linky-up is open to anyone, anywhere. I’m happy to post prizes abroad and although it will be nice to feature as much British produce as possible, it will be interesting to see what’s in season elsewhere.
•If you have questions or problems, email me or leave me a comment in the comment box at the bottom of the post.
This month the winner will receive a copy of Discover Organic – 70 tasty recipes from Organic lovers including Raymond Blanc, Lorraine Pascale and Jody Scheckter published by Haygarth. Visit http://www.whyiloveorganic.co.uk/ to find lots of seasonally-inspired recipes. I’m really enjoying cooking from this book and will be reviewing my copy this week.
Oh yes, I am SO in on this Ren! Love this event and may link in with our Tea Time Treats challenge too, if that is okay?
See you in 2 days time!
Karen
Yes of course, anything seasonal and you can use posts entered into other events as long as doesn’t break their rules!
The linky-up is broken at the moment, not sure if my blog or the ‘simply linked’ website.
PS: Will update my linky and badge on my website too!
Sounds like a great idea. I’ve just entered my first post but I think there will be more as I love using seasonal produce.
Hello, welcome! Thank you so much for joining in with Simple and in Season! We’re a friendly bunch I hope you’ll find. Popping over to your blog now for a look.
There should be plenty of seasonal produce to bake with, but all I seem to have are apples and more apples – still I guess you can’t have too much of a good thing!
LOL, yes, even the picture this month is apples…there are also other apple-themed things going on too, check out The Pink Whisk. But yes, never enough apples!!
Looking forward to joining in with this Ren. I wonder how many entries you will have this time after last months bonanza!
Hi Laura, I know, it was a bit mad. I left it open for a week or so longer as I had a bit of a back-log so that pushed the entries up a bit! Thanks for joinging in
Having been lucky enough to taste that toffee apple cake at the weekend I can confirm that it was utterly gorgeous! I’d like to join in too if I may?! x
Of course, OMG, English Mum is joining in! You are warmly welcomed
Any seasonal recipes can be linked up, even your meatballs or the sauce as it uses seasonal leeks…x
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Hi Ren; Thanks for visiting my blog! I love your Simple and in Season link-up, and I’m going to be a regular contributor. I am passionate about seasonality, and growing fruit, veg and herbs in your own garden really brings home to you the knowledge that food in-season is best. Strawberries and Asparagus in December just don’t work for me, but Leeks and Brussels Sprouts? NOW you’re talking sense.
Hi Mark, perfect! Thanks for linking up. I adore the Cavolo Nero recipe and the raddichio and super impressed that it’s home grown! Your blog has introduced me to some really inspiring blogs, wouldn’t have thought of looking at gardening blogs but it all makes sense now! Lots of inspiration. I totally agree, Asparagus out of season is wrong! And I’m with you on the leeks and brussels sprouts! Look forward to keeping up to date with your gardening adventures.
Some great recipes on here already Ren. I’m gonna have to get creative this time! Not that I’m competitive of course
Thanks Urvashi, you book it on it’s way. There is a lovely lentil and goat’s cheese stew in there, which I love. I’m sure you will enjoy it too. x
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First time visiting your website, looking forward to trying some of these recipes. Here in the United States we’re getting ready for Thanksgiving. The Pecan Topped Sweet Potatoes I’ve submitted is a family staple at both of our family’s gatherings.
[...] is my submission to this month’s Simple and in Season, to Deb for this week’s Souper Sundays, to Ricki’s Wellness Weekend [...]
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Hi Ren
This month I am featuring one Pumpkin cooked three ways on my blog, so I am entering Pumpkin Risotto, Pie and Soup into Simple and in Season. It looks like there are lots of other fab recipes entered too, they are all making me so hungry.
Hi Clare, that’s fantastic, thank you so much!
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Hi Ren,
I have just submitted my recipe for this month. It’s for some little chestnut pasties made with sour cream pastry and served with pickled red cabbage.
So many entries once again, great to see! xx
Ooh Laura, they sound wonderful, thank you so much! I love pickled cabbage, what an unusual combination. Looking forward to including it in the round up.x
Hi Ren have just submitted my recipe for this month! look forward to the roundup x
Thanks so much Nazima, can’t wait to include it x
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[...] This was definitely a spur-of-the-moment recipe, but I am so happy it worked, because it helped us retain the holiday mood even the next day. And its so versatile too. Just replace cranberry sauce with any other liquid sauce that you like – raspberry, strawberry, even apples, plums or peaches. Try these for yourself and come back to share your experience with us. Sending this to Fabulicious Food for this month’s roundup of Simple and in Season. [...]
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[...] Method: Bring the water, sugar and vanilla pod to the boil in a pan and then simmer gently for 15 minutes. Peel and core the quinces and then cut into small slices, then roll them in the lemon juice to stop them discolouring. Add the quince slices to the vanilla sugar syrup and poach for 45 minutes or until the quinces have turned pink and are tender. Allow them to cool in the liquid. Roll the pastry out and cut out two circles, 30cm (12″) in diameter and chill for 30 minutes. Drain the quinces in a colander or sieve and reserve the liquor for later. Peel, core and slice the pears to the same size as the quince and mix them with the cooked quince slices. Lay one of the pastry discs on a buttered and lined baking tray/sheet and pile on the fruit leaving a border of 2.5cm (1″) all around the edge. Beat the egg with the milk and brush the border of the pastry edges with it. Now lay the second disk of pastry over the fruit and press the edges of the pastry together well. Crimp the edges and make a tight seal. Make a small hole in the top of the pie and glaze with the remaining milk and egg mixture. Bake in a pre-heated oven 200C/400F/Gas Mark 6 for about 35 minutes, or until golden brown and crispy.Do not allow to burn. Reduce the reserved cooking liquor in a pan to about 6 tablespoons and then whisk in the redcurrant jelly. Serve the pie lukewarm with the redcurrant and vanilla sauce. Eat with custard, ice cream or cream. (Serves That’s all for today, the weather has changed here and it is has been blustery and wet, I feel some casserole dishes coming on or something on toast in front of the fire. See you tomorrow. KarenThis recipe has been entered into Ren’s wonderful Monthly event Simple and in Season [...]
[...] with salad. P.S. Warn your guests about the ring! This has been entered into Ren’s Simple and in Season Event And, also the wonderful new One Ingredient event at Working London Mummy’s [...]
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[...] Making Winter with Silver Pebble and Thrifty Household A gentle meander down the lane to the local Farm Shop……..that early morning pearly light that shimmers over barren fields; the sharpness of first breath as you leave the warm cocoon of home. The crackle and snap of feet kicking through crisply fallen leaves and then the glorious vision of sizzling leaves of gold, orange, bronze and flame red; beech and bracken, elm and elder, all bedecked in gaudy colours and now showing more than they should, branches blatantly on show with sparse leaves to cover their dignity…….smoke suspended in the air above toy cottages and tidy terrace houses. Family dogs barking by wooden garden gates and cats skulking behind ragged hedgerows whilst seaside gulls wheel above, squawking and shrieking with delight as they are lured by the richer pickings of “inland” dining. My first glimpse of crimson on green, a sure sign that winter is indeed upon us, if not with us and Christmas and the New Year are close enough to reach out and touch with wool gloved fingers. An early morning blackbird breaks into song and then nervously flits in and about the holly bush ~ black on red on green…….the lane winds on and the silky morning silence is my partner. Shopping lists run riot through my head ~ dried fruit, plump cherries, almonds, sprouts on stalks, fresh farm eggs, pomegranates, milk, beetroot, tartan ribbon………a miniature bottle of whisky………some home-cured smoked bacon. And, blood red poppies are also on my mind, a simple token of remembrance. In the manner of “The Night Before Christmas” visions of a full baking day dances through my head….baking with my Mum and tasting with Dad; a day of warm ovens, flour shakers, jumbo free range eggs and plump raisins. Cake tins of yesterday and old Tala measures, it’s a warm Victoria sponge day of bliss, jam, icing sugar and happiness. Lists are checked, ingredients checked off and the kettle whistles a starting signal, on your marks, get set…….. Time to tell you about today’s recipe, wee fruit cakes that will be gifts for friends and neighbours; my Mum makes these in old syrup sponge tins, larger than a baked beans tin but small enough to make little cakes that are perfect for gifts ~ especially for people who maybe by themselves. We call these Hogmanay cakes, as they are similar to Dundee cakes and have a good slug of Scotch whisky to plump up the fruit whilst adding a smoky flavour. The recipe is easy and the results are amazing ~ a simple topping of traditional almonds and undyed glacé cherries add a festive Rudolph finish, along with a goodly length of tartan/plaid ribbon. You can use muffin tins for these cakes ~ the yield will be higher but the cakes will be smaller and will take less time to bake. Whilst these wee cakes were baking today, the house was infused with the smell of fruit and spice and the whisky bottle was ready for the odd nip now and then…..well, it is winter! The cakes that I photographed were made several weeks ago and have been “fed” for a while now ~ Mum always makes a “taster” of these cakes (as well as her main Christmas cake) which we devoured with a cuppa mid morning ~ the cake was fruity and moist, lightly spiced and fragrant, not too heavy and plump with raisins and peel. One batch of the following cake mix makes three “syrup sponge tin” size cakes ~ and probably about 8 to 10 smaller muffin size cakes……bake the almonds on top of the cake, just as you would with a Dundee cake and then add the glacé cherries if you want a red nose finish. Add a length of tartan ribbon around the circumference of the cakes and pin into a bow. (Make sure you alert your victims lucky recipients to the fact that the pearl is a pin and needs to be removed with care!) Present them in a small tin or wrap them in cellophane and there’s another couple of gifts crossed off the list…….enjoy these cakes throughout the winter, for Christmas or at Hogmanay ~ courtesy of my mum! See you later with more baking tales from a Wold’s country kitchen. Karen Wee Whisky Doused Hogmanay Dundee Cakes (Makes 3 cakes) Ingredients: 300g luxury dried mixed fruit 50g mixed peel 100g light brown sugar 100g butter, unsalted 150ml water juice of 1 clementine 1 large egg 200g self raising flour 25g ground almonds 1 teaspoon mixed spice grated zest of a clementine Whole blanched almonds undyed glacé cherries Scotch whisky Method: Preheat oven to 150C/300F/Gas Mark 2. Grease and line 3 clean syrup sponge tins, or other old tins such as tomatoes, baked beans and soup. Place the dried fruit, peel, clementine juice, butter, sugar and water in a saucepan and simmer gently over a low heat with the lid on for 20 minutes. Allow to cool and then add the beaten egg, ground almonds, mixed spice and sieved flour. Mix well and then pour into prepared tins. Arrange the blanched almonds on the top of the cakes. Shake the tins gently to level the mixture and bake for 50 to 60 minutes; test with a skewer after 50 minutes, which should come out clean if the cake is cooked. Cool the cakes in the tins for 10 to 15 minutes before removing from the tins and allow to cool completely on a wire rack. Make some holes in the cake with a knitting needle or a skewer and feed with whisky for several weeks before adding the glacé cherries if using, then tie a length of tartan ribbon around the cakes. This recipe has been entered into Ren’s Simple and in Season [...]