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 Mexican Sukini Cake: 3 eggs 2½ dl vegetable oil 5 dl sugar 5 dl coarsly grated squash with the peel on or you can use grated butternut squash 5 dl flour 1/4 tsp baking powder 2 tsp baking soda 1 tsp salt 2 tsp vanilla sugar 3 tsp cinnamon 2½ dl coarsly chopped walnuts Mix everything together and bake approximate 1 hour at 200 degrees Celcius.

2 chicken breasts (diced) 1 onion 2 garlic cloves 100 g Buko Chili cream cheese 1 tbsp grated ginger 1 tsp turmeric 1 tsp cumin 1 tsp garam masala 1 dl yoghurt naturel 1 can  chopped  tomatoes  4 tbsp butter Chop the onion and press the garlic and put it in the slow cooker together with the spices, cream cheese and yoghurt. Mix well and put the diced chicken breast in the cooker too. Stir and then pour the tomatos in the cooker too. Mix well and distribute the butter on top.  Cook at MEDIUM for 7 hours. Serve with rice and a baked apple.

Now the last quinces have been picked and together with paradise apples made into jelly. Wash the quinces and cut in smaller bits. Remove stem and blossom ends and discard. Do the same with the paradise apples and cut them in halves. Put it in a pot and add water. Don't cover the fruit in water - only about ¾ of the fruit. Cook until tender (½-1 hour) - put it in a jelly straining bag and let strain till the next day.  Measure the juice and add sugar in the ratio  1 liter juice: 800 gram sugar. Cook for 10-20 minutes. Make the jelly test a couple of times, and when it is fine, remove from heat and add Atamon and put it in clean glass jars. Jelly test: Place a tsp hot jelly on a plate and cool (freezer 1 minute). If the surface wrinkles when you drag your finger through the middle of the  jelly, and if it the two edges you make when you drag your finger through the jelly doesn't run together - it is fine. If not continue cooking and repe...

Due to the drought i don't think there will be any raspberries this year.  They started but the flowers withered, so this is their second try, but I don't think they will get ripe before it gets too cold. I still had two portions in the freezer, so this will have to be this years production of raspberry jam. Recipe:: raspberries sugar atamon Add sugar to the raspberries – 400 gram pr. kilo raspberries. Cook for about. 10 minutes. Drain some of the juice ( see blackberry jam ), cook and add atamon and bottle it. Add atamon to the jam as well and pour the jam in cleaned glass jars. Danish

Our quince tree has fine, big fruits for the first time. 4 big "pears" as those above weight a little more than 1 kilo. I peeled them, removed the core and sliced them in small pieces. I put them in a glass bowl and added 3/4 dl water. Covered with a silicone lid and then in the microwave for 9 minutes (800W). Then they were mashed and strained through a sieve and put in a pot. Then sugar was added. I measured the quince mash and took same amount of sugar (1:1) and mixed it in the pot and heated until it boiled. Stir when heating it or it will be burnt. I found it too sweet though, so I microwaved 2 more quinces and mixed it with my first batch. That was fine. So the ratio should be 3 parts quince mash to 2  parts sugar. I added a little Atamon before putting the mash in cleaned glass jars. The mash can also be used for quince sweets. Then you just have to make a 1 -1½ cm thick even layer of quince mash and dry it  like fruit leather in the oven or at room temp...

½ kg beef in chunks 2 dl whipping cream 1-2 dl beef broth 1 onion 1 leek 2 carrots 7 potatoes 2 celery stems 1 garlic clove 2 rosemary sprigs salt pepper corn starch olive oil or butter Peel / rinse the vegetables and cut in dices/ slices: Fry the vegetables in a cast iron pot or a  skillet. Don't brown:  Put it in the slow cooker, and then fry the meat in the pot. Sprinkle with salt and pepper. When the meat has browned you pour it in the cooker. Put 2 dl whipping cream in the pot and let it cook before you pour it in the cooker. Add 1-2 dl broth too. The meat should not be completely covered. Cook at  MEDIUM  for 7½ hour. Thicken the sauce with 1 tbsp corn starch  dissolved in a little cold water. Pour it in the cooker and let cook for 10  minutes on HIGH We had a bulgur salad too with apples and celery in slices and finely chopped herbs ( parsley, basil and rocket salad). The dressing was an Italian Dressing bought ready...

It is several years since I last had Baltic prawns, so it was super nice to be invited to Præstø to dine on prawn sandwiches. First we had a nice time peeling. There were more prawns than we could possible eat, so I was full by eating only prawn sandwiches. I've never tried that before. 😋 Yummy! Danish

Ingredients: 50 g melted butter 2½ dl   almonds (do not skin) ½ dl cane sugar and 2 tbsp coarse sugar to sprinkle over the figs before baking ½ dl flour ½ tsp baking soda ⅛ tsp cinnamon ⅛ tsp coarse salt 3 eggs 2 tbsp honey ½ tsp  almond extract 10 -12 ripe  figs (stem removed) Grind the almonds to a coarse powder and mix with all the dry ingredients. Melt butter and honey together and let cool a bit before adding three eggs. Whip together and add the almond extract. Then add all the dry ingredients and stir well  until combined. Pour the batter in a baking pan ( mine is a silicone dish, so no need to butter it) and place the halved figs on top. Sprinkle with coarse sugar and bake for 30 minutes at 200 degrees. Danish

I wrote this post 14 days ago: Now the potatoes have been harvested. It is early, but they were fine and dry because of the sunny, dry summer, The sort we grow is Sava, and it has produced some very fine new potatoes. At the moment though, they are prone to turning into mashed potatoes when cooked. I am experimenting a bit with ways of cooking them. The New Zealand spinach is growing well, and some is blanched, chopped and put in the freezer. And still a lot of figs  😋 Now we have had lots of rain, so it is nice the potatoes  have been dug up. All the figs have been eaten or preserved, but there are lots of 2nd generation figs on the tree. Exciting to see if they will get ripe. Danish

¾ dl rapeseed oil 2 dl cane sugar 1 tsp vanilla sugar 3 eggs 5 dl flour 1 tsp baking soda 1½ tsp cinnamon 2 dl milk 1 dl coarsely chopped hazelnuts 2 dl fresh figs cut in small dices  - stem removed Stir everything thoroughly together except the figs which is put in the dough at last. Stir gently. Bake at 180 degrees approx. 40 minutes. Dansk

For one  baking sheet I used  ½ liter skinned and halved figs. They were blended with Bamix multi-purpose blade to a smooth pulp.  Spread the pulp even on a silicone baking mat and let dry in the oven for 6-8  hours at 50-60 degrees. It has to be completely dry to prevent mold. Roll the leather and cut in suitable pieces and store in airtight containers.  Danish

The idea for these pancakes is from an exciting Danish food blog: madenimitliv.dk From this blog I receive  a newsletter each week, with ideas for supper and a shopping list. Spinach pancakes suited me well because there are lots of New Zealand Spinach in the garden at the moment. I altered the recipe a bit. I am not so fond of Mozarella because I don't think it taste of very much. Pancakes: 2 eggs 1½-2 dl milk 1 tsp coarse salt 1 tbsp rapeseed oil 150 g finely chopped blanched spinach (it made  6 pancakes) Stuffing, garnish and dressing: 6 slices of ham grated gouda cheese cocktail tomatoes, yellow bell pepper, 1½ dl Isk added 1 crushed clove of garlic, ⅛ tsp curry, ⅛ tsp cayenne pepper. Bake the pancakes. Put ham on one half of the pancake and fold it twice (quarters). Put in a oven safe dish and sprinkle with the grated cheese and garnish with the bell pepper. Brown in the oven at 200 degrees for 15 minutes. Serve with tomatoes and the  I...

Still a lot of figs - now turned into a jar of fig jam. Ingredients: 12-14 figs 1 dl cane sugar 7 cm cinnamon stick ½  vanilla bean split and seeded 2 tbsp lemon juice Atamon (preserve) Wash the figs and cut the stem and  bottom and cut in quarters. Boil with sugar and spices on low heat for approx. 20 minutes until most of the juice is evaporated. Remember to stir often. Then blend - make it boil again - remove from heat and add Atamon. Put the jam in a cleaned jar. I found the label on: avosmarmites.com where many free labels were to be found. Danish

Ingredients: 100 g bacon in dices 1 onion 1 clove garlic 3 eggs 1½ dl Isk 1 dl oatmeal 50 g shredded cheese 1 tbsp mustard ½ tbsp fresh thyme 350 g shredded squash pepper Make the pie dough and pre-bake it. Pie dough: 1 dl rapeseed oil ½ dl milk ½ tsp coarse salt 3 dl flour Stir together and put it in a well greased pie plate and pre-bake for 22 minutes at 200 degrees. Roast the bacon in a frying pan and put it on fat absorbing paper. Fry chopped onion and finely chopped garlic lightly in the bacon fat - do not let it get brown. Stir everything together except the bacon. Put it in the pre-baked crust and sprinkle the bacon on top. Bake for approx. 40 minutes at 200 degrees. We had an apple salad to go with the pie and figs for dessert. Danish

Every year I take seeds from lots of plants in the garden to sow the following year. I also take seeds from squash and that sometimes gives surprising results. Last year I had some small, round squash of the same coloring as the one in the picture, and I also had butternut squash. They must have cross-pollinated, and the result is this light green, striped butternut. We have tasted one of them, and it was delicious. A bit more dense in the "meat" than a normal green squash. We will have to see if it is  suitable for storage. I took seeds from  Hokkaido pumpkins as well, but they look as usual 😄 Danish

Rinse I2-14 figs and cut off most of the stems. Make  a couple of small holes in each fig using a toothpick or sharp fork (this will make the figs absorb the syrup), and put them in a cleaned 1 liter  glass jar. Boil a syrup: 4 dl water 400 g cane sugar juice from 1 lemon shredded lemon peel from  ½ lemon Pour the syrup over the figs and let rest until next day. Drain the syrup and pour it in a pan and cook to reduce the syrup a bit. Take off heat and add 1 dl brandy and 1 tsp Atamon and pour it over the figs. You may have to fill up with a little brandy. Close the jar. Let rest for at least 14 days before use. Danish

There are masses of blackberries, and there is a limit to how many I can use for jam and desserts. That is why some of them will be made into "healthy" candy . I blend ½ liter blackberries with  7 mint leaves and  ½ dl honey. Spread the pulp even on a silicone baking mat and let dry in the oven for 14-15  hours at 50-60 degrees. Make sure the fruit leather is dry - no damp patches. When the leather had dried, I cut it in 4 rows, rolled it up, and put it in a glass jar. Danish

The figs ripe faster than we can possible eat them. That is why I am now trying to dry them. I wash them and dry them in a dish towel before cutting them in quarters and placing them on a silicone mat. I put them in the oven with some fruit leather and dried for 15 hours at 50-60 degrees turning them a couple of times. Store in glass jars. How long they will keep I do not know yet. Danish