Oh lordy a window cleaning day. I would think that architects must have a special method of cleaning these acres of windows in new houses? Maybe it’s a secret and they could share it with us? Thanks to my friend Lynda in Queenstown she put me onto a Karcher window cleaning gadget. I’m addicted and in the places where we have way too many flies and moths the windows do need attention. I have ended up cleaning my windows with hot water and my Sabco floor mop then running the sucking Karcher down the window . I do outside the same way and hose as well. A paper towel finishes off the job and the only problem now is to make sure we don’t walk into the windows because they are so clear. ( first world problem )
Both these recipes come from my books : I have modified them a bit to the ingredients I have on hand.
Kumara, Parsnips and Apple roasted with Maple Syrup
From ‘Judith Cullen Cooking Classes’ – August (I probably quartered this for 2) I didn’t have any maple syrup so replaced it with my grape syrup
1 kg kumara, peeled and cut into 5cm chunks 300 gms parsnips, peeled and sliced in 5 cm slices, 2 large granny smith apples, cored and quartered, 80g butter, 100 ml orange juice, 100 ml maple syrup , 1teaspoon ground cloves, sea salt and ground pepper
Place the kumara, parsnip and apple in a baking dish. In a saucepan combine the butter, orange juice, maple syrup ground cloves and seasoning. Bring to the boil and simmer for 1-2 minutes. Pour over the vegetables. Bake at 180 C for 60 minutes, basting every now and then. Serves 4
Baked Pork Chops with Fennel
From ‘Dinner in a Basket’ – August
4 pork chops , 2-3 tablespoons olive oil, 2 stems rosemary – finely chopped, 3/4 cup white wine, 1 bulb fennel – thinly sliced, ( optional add 2 apples- peeled, cored and sliced, 2 cups green grapes) 1/2 cup apple syrup or honey or Grape syrup, season with sea salt and ground black pepper.
In a small bowl combine the chopped rosemary with the olive oil. Rub into the pork chops and leave at room temperature for 1 hour. Heat a heavy based frying pan. Sauté the pork chops until golden and browned on both sides. Transfer to a shallow baking dish or leave in frying pan. Deglaze the pan with the white wine. Place slices of apple and fennel and grapes ontop of the pork chops. Season with coarse sea salt and freshly ground pepper. Cover with tinfoil. Bake at 180C for 45-60 minutes. Remove the pan from the oven and take off the tinfoil. Drizzle over the apple syrup and grill until bubbling and golden looking. Serves 4
I topped my pork chops with blanched broccolini.
Here is my Pear and Ginger Chutney – made with my homemade Stem ginger ( recipe on day 15)
Pear and Ginger Chutney
1 ½ kilograms pears (Taylors Gold), 2 green apples, peeled, cored and diced into small pieces, 2 onions, diced finely, zest of 2 lemons, zest of 2 oranges, 1 ½ cups raisins, 2 cups white sugar, 3 ½ cups white vinegar, 1 jar stem ginger in syrup, diced into small pieces (150 grams ).
Peel and core pears, dice into small pieces. Combine all ingredients in a large saucepan. Bring to the boil. Simmer for about an hour, stirring occasionally or until chutney is thick. Pour into hot sterilised jars and seal.
I used the brown skinned pears from the vineyard – any browned skinned pear is suitable
I am getting fabulous photos of your meals and baking and many encouraging comments of cooking going on everywhere. I have been called many things in the past. But, I did have a laugh from the lovely Graeme who runs a fabulous private hotel called Glenburnie House that I use in Oban Scotland . He sent me photos and video of his son Jack cutting into what looked like Apple Shortcake into 6th’s
Oh My God Judith. You are a culinary Porn Star…..
Graeme is a star in his own right and I am most envious of his beautiful Aga, I know he would have cooked this shortcake on this. Love the candle XXXX.
Thanks Everyone XXX Jude