Recipes

    Here are a selection of recipes which utilise crops commonly grown on allotments...

                                                    
    Goff’s Cool , Casual, Cucumber and Courgette Soup

    Chop a medium onion. Soften and colour in a saucepan. Chop up courgettes and cucumbers in whatever quantities and proportions you fancy. Remember though that cucumber has stronger flavour than courgette. Add to onion in pan and cover with vegetable stock. A stock cube will do. Cook for 20 mins until soft, add a little chopped mint and whizz with blender. Simples!

    Preparation time very little. 
    Cooking time not much more

     Good hot or cold.

    Voted Delish by Eastney Community Centre and Southsea
    Greenhouse.

    Goff

    Rhubarb martini,

    Boil 500grms Rhubard in 1ltr of water with 250grms of sugar for about 20mins then strain and cool. The syrup will keep in the fridge for a few weeks. Fill a shaker with ice and shake 70mls of the syrup with 70mls of vodka, or to taste, serve immediately. Do not operate heavy machinery.  

    Raspberry Jam,

    this basic recipe can be adapted for all fruit as it becomes available.

    raspberries, blackberries, plums (de-stoned) / sugar

    Large microwave proof mixing bowl / jam jars

    Cook your berries, fresh or frozen on a high setting for 4 minutes to release their juices. At this stage I put it through a kitchen sieve to remove the pips. Add an equal amount, by weight, of sugar and cook on high stirring occasionally to dissolve the sugar. Then cook on high until jam setting point is reached, about 20 minutes, a jam thermometer is most useful. Put into warm jars then cool, seal and label.

    Oven Baked Rhubarb Jam

    250g thin rhubarb trimmed weight
    250g jam sugar with added pectin

    Preheat oven 200c/180cfan/gas 6

    Cut rhubarb into 1cm lengths. Toss the rhubarb and sugar in a bowl and then pile into a baking dish packing it evenly. Cover with foil and bake for 40mins. Give it a gentle stir and cook uncovered for another 20mins stirring again after 10mins. Transfer to a hot sterilised jar, cover and leave to cool before sealing.