Vanilla Kipferl

One of our many Christmas desserts.

Ingredients
100 g amonds
250 g all purpose flour
150 g butter
100 g sugar
1 egg
1 tsp vanilla extract
icing sugar to decorate

Method

1. Crush almonds as fine as possible.

2. In a bowl, combine the ground almonds and the flour.

3. Rub in the butter.

4. Add the egg, the vanilla, and the sugar and work the mixture with your hands until you obtain a homogeneous dough

5. Shape the dough into a rectangle, about 1 inch thick and place it in the refrigerator for about two hours.

6. After two hours, take the dough out of the refrigerator. Preheat the oven to 350 degrees and prepare a baking tray with parchment paper.

7. Divide the dough into several parts. Make rolls that are approximately 1 inch thick. Cut the rolls into 1 inch pieces, bend the pieces into the shape of a semicircle and taper the ends.

8. Bake for about 15 minutes until golden.

9. While still warm sprinkle the kipferl with confectioners’ sugar and let them cool down.

Trailing plants

Finally after months of trailing leaves we are starting to get lots of beautiful purple flowers on out borlotti bean plants and some have started turning into pods. 

Beautiful borlotti bean flower

Borlotti beans emerging

The cucumber plants are also flourishing with lots of flowers a few cucumbers. This is the first one and I'm hoping the spikes will disappear as it gets bigger.

First cucumber emerging

Unfortunately the pea plants all shrivelled up after a few dry spells. But they managed to give a few pods which we dried to try again for next year. 

Dried pea pods

The bittergourd plant doesn't seem to be doing so well outside surprisingly but we have one indoors that is trailing nicely. Lots of flowers on both but none are fruiting.

Indoor bitter gourd plant

The butternut squash plants are doing okay. We aren't expecting too much as they were planted close together sue to the lack of space so it's a bit of an experiment. There are a lot of flowers as well but again, none have fruited.

Trailing plants are great fun. I love seeing them grow and train them to places I want them to go. Since we have slugs, its a good way to keep them from eating everything. Next year, green beans are on our list of things to grow.

First potato harvest

Growing potatoes were a bit of an experiment as we had some store bought heritage potatoes that had sprouted and we thought instead of throwing them out, we'll try to grow them. 

It was a bit frustrating seeing all the leafy green shoots but not been able to use them, plus not being able to see the growth progress of potatoes beneath the ground. But all was revealed at the end of July when we dug it all up consisting of the two heritage varieties of Shetland Black and the other one we can't remember! We probably could have left the Shetland Blacks to get a little bigger

Although it was a successful experiment, I'm not sure if it's worth growing them next year unless we have a large spare planter box.

But the potato plant also produced some fruit after flowering which makes me tempted to experiment growing from seed.

New found treat... broccoli leaves

We buy and eat broccoli pretty regularly so it was on the list of things to grow this year. What the shops and markets usually supply are florets so that's what we have been eating. Since we were growing our own and eager to try anything edible so we added them to our plate of dinner greens. Apart from the fact that they cook well, taste good, grow quickly and plentiful, the slugs also seem avoid them!

The florets are the flower head of the broccoli so won't show up for a while in our plot, maybe in a few weeks or even months. But I'm really happy eating the leaves and wonder what the farmers/shops do with their leaves. 

I hope they don't just go into a compost heap. I've seen them once in a while in our local farmer's market but I think shops should really start selling not just the florets, but also the leaves.

We have pigeons!

Since we've moved in, I've noticed pigeons landing on other roofs but not ours but recently, there have been signs that they have arrived... Tuffs of coco lining from a planter, strawberry tops out of the compost bin, and droppings scattered around the terrace. Thankfully, I think they didn't meddle with the strawberries on the plants but I think they might be culprits who nipped of my first pea flower shoot.

I then remembered that the previous owners had a cat and thus their avoidance until now. They must have been spying for a while and finally picked up the courage to land (and destroy).

So whilst we would love a cat, it's not something we can afford to have so after the 3rd day of coco lining bits floating around, we made the hasty decision of hanging old CDs around the terrace.

DIY bird scarer

Not the most attractive thing and sometimes feels a little like a discoteque rather than a calm green environment, but it's preventing the pigeons from landing. 

We also put a small dish of dried cloves, chilli and pepper near the coco liner planter just in case they get brave. Don't know how long the CDs will keep them away but will try to change their placement once in a while. So for the moment, we (don't) have pigeons! 

Blooming vegetable flowers

We've had lots of sunshine these past few days and the plants seem pretty happy starting to show their blooms. We had quite a few first with flowers.

First pea flower

However a couple of days after this photo was taken the tip of this pea shoot seemed to have been snipped off. The end was on the ground so I don't know if I can blame the pigeons? But another flower has formed and hopefully lots more will come.

First courgette flower

It's been a bit of a struggle deciding whether to eat or leave that first courgette flower. We've never had courgette flowers but heard only good things about them, but we thought to leave this very first one to mature and we'll have the opportunity to pick others. 

Bolting salad flowers

Some salad varieties have bolted which is a bit disappointing considering they hardly matured. Produced about 4-6 tiny leaves and then bolted. But at least they are producing pretty flowers that I'll try collect seeds of.

Second batch of broad bean flowers

The broad bean plants have produced a second batch of flowers. The main stem was producing side shoots and I wasn't sure if I should cut the main down but looks like that worked! 

Tomato flowers and buds

The first lot of tomatoes planted have shot up quickly into proper plants after months of being trapped in small containers as little two inch seedlings. A few tiny flower buds have appeared and I pruned them back as the books, cutting everything under the first bloom (and also anything that didn't have a bloom - I got a little enthusiast with the seceateurs) so hope I haven't pruned too harshly but they seem to be holding up alright.

Onion flower buds

I know you are meant to dig up onions before or when they start to flower but I had a look at mine and they were so tiny I thought I'd leave them in to bloom and collect the seed. I did plant them from an old onion so maybe that's why they didn't swell up.

Potato flowers

I can't wait to dig up the potatoes and I think the flowers and yellowing leaves are meant to be a sign that it's soon. I'm hoping it's not going to be an anticlimax (like with the onions) where the tops are doing well but nothing much beneath the soil. 

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Related Posts

Concrete pots

I've been looking online on how to make pots and I rather liked the look of the concrete ones so I had a go at making a couple using two yoghurt pots and a bag of concrete from my local hardware shop. Only made two so far but hopefully will have the time to make more soon. 

Basil in concrete pot

Chilli plant in concrete pot

June garden update

Our potato plants seem to doing well. Very green and leafy, and I wish the leaves were edible! 

Potato plants

The broad beans plants have only 5 pods from our 9 plants (one plant had 3 pods, so 6 plants didn't have any) so I'm not sure if it was really worth growing them. There are new shoots growing from the bottom so I'm thinking of pruning the main older shoot and hopefully the new ones will flower and fruit. 

Broad beans

Strawberries are doing well. Probably the most rewarding plant so far. 

Strawberries

Salad have been left to grow but some are annoyingly bolting. I read it's normal because of the longer hours of daylight and nothing much can be done but sow more seeds every few weeks. A bit tricky when you have little growing space. But I won't complain as I love the long summer days.

I've let the pak choi and mizuna go to seed but at least I'll have some seeds to harvest and use next year.

Pak choi flowers and seed pods

Mizuna seed pods

The courgettes are getting bigger, so are the tomatoes. Borlotti beans and peas are starting to trail up the fence. Bitter gourd, cucumber don't seem to be growing as fast as the rest but at least they are looking healthy. 

Butternut squash seeds germinate really quickly. I decided to plant them just over a week back and they are already bigger than some I planted 2 months ago.

Butternut squash seedlings

Salad gutters

I've been looking at ways to increase the growing space on my 20sq m roof terrace for a while now and recently added some hanging baskets on the fence. The fence is not the most stable of fences and I have been cautious not to put too much weight on it.

I've seen images of gutter gardens online and have been thinking to get some gutters one day but the neighbours doing renovations had some in their garbage pile so the scavenger in me brought of them home.

There are three off cuts in various lengths, aren't the prettiest of things but at least they are new and clean. I didn't have ends of them so I glues the lids of yoghurt pots on, painted them, made some drainage holes, then used some left over chains from the hanging baskets to secure them to the fence.

Planted some store bought lettuce along with seeds and they seem to be doing well.

First gutter finished

Salad baskets

I brought over some hanging baskets from the old flat which I used to hang inside from the top frame of the windows. I've wanted to use them outside but there was no where to hang them from a height on the terrace the normal way so I relinked some chains to attach them to the fence. 

I planted some cut and grow lettuce that I bought from Waitrose supermarket since the salads that I was growing from seed didn't look that positive, but some did survive so I added them to the bottom baskets.

Salad in baskets

Recycling store bought vegetables

Since sowing certain vegetables from seed can be unpredictable, and I am determined to ensure my first season of gardening produces a small variety of edibles, I have looked to other methods of growing.

Regrowing cut vegetables is something that we came across not long ago in an article and I thought it was a fantastic way to reduce waste, get more greens and save money!

It's a very simple method at absolutely zero cost! Cut vegetables the way you usually do to cook and put the bottoms in water. 

Cut ends of pak choi, fennel, and celery

I have done it with pak choi, fennel and celery. In over a week, new shoots will start growing.

Regrown pak choi

Regrown celery

And then it's time plant them in soil. 

(The fennel is still slowing growing but not yet photo worthy)

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Related Posts

Potato plant

My potato plants seem to be doing well, popping their leaves above the soil so I'll add a bit more soil like I've read should be done so it buries the potatoes deeper, allowing more room below for growth. So will keep adding until the soil reaches the top of the box and hopefully will have some potatoes later in the year.

Potato plant

Sourdough olive bread

Every fortnight I bring some bread into the office, my colleagues bring accompaniments, and we have ourselves a mini buffet. For this week I made an olive bread, which everyone enjoyed, but the comment from one of my colleagues sums it up "this bread even smells good"! So if you like olives and if you like bread, you should give this one a try.

Sliced olive bread

Ingredients

• 250g sourdough starter (100% hydration)
• 275g water
• 1 lemon, zest only
• 350g white bread flour
• 150g wholemeal flour
• 200g olives, pitted and roughly chopped
• 2tsp italian herbs
• 2tsp salt

Method

• Measure the water into a mixing bowl and mix in the starter and the lemon zest.
• Add the flours, the herbs, and the salt and mix until well incorporated. Add the olives, and fold until they are part of the dough. Cover the bowl and rest the dough for 30 minutes.
• Transfer the dough to an oiled surface and knead it about 10-12 times. Shape it into a ball, put the dough back in the bowl and cover it. Rest the dough for 30 minutes. Repeat this process three more times.
• After the last knead, put the dough back in the bowl, cover with a cloth and rest it for 1 hour. 
• Transfer the dough onto a lightly floured surface and pre-shape it into a ball. Cover the dough and let it rest for 15 minutes. 
• Shape the dough into a tight ball and put it in a floured bread basked, seam side up, and proof it for about 4 hours. 
• Bake in a pre-heated oven to 230C for 30 minutes, reduce the temperature to 220C and bake for a further 20 minutes or until done.

Sourdough flatbreads

We have been trying to have a picnic for a while now, but the weather has not been very cooperative. So we had a picnic for two indoors, with a few dips, cheese, spanish sausage and salad, and served with this freshly made flatbreads. It is quite entertaining to watch them puff up in the oven while baking. These are best served soft and warm.

Sourdough flatbreads

Ingredients

• 100g sourdough starter
• 125g white bread flour
• 75g wholemeal flour or rye flour
• 135g water
• 15g olive oil
• 1/2tsp salt

Method

• Measure the water into a mixing bowl and mix in the starter and the olive oil.
• Add the flours and the salt, and mix until everything is well incorporated. Cover and rest the dough for 10 minutes.
• Transfer the dough to an oiled surface and knead it about 10-12 times. Shape it into a ball, put the dough back in the bowl and cover it. Rest the dough for 10 minutes. Repeat this process 2 more times.
• After kneading the last time, rest the dough for 30 minutes to 1 hour.
• Transfer the dough to a lightly floured surface, divide it in 6 pieces and shape each one into a ball. Cover and let it rest for 15 minutes.
• Roll each ball into a thin disk, cover and rest it for a couple of minutes.
• Bake each piece in a pre-heated oven to 250C for around 4 minutes, or until puffy. Don't let the tops brown. Once backed wrap the breads with a cloth to keep them soft.

Drying rosemary

My rosemary plant is looking nice and healthy with lots of lilac flowers so I've decided to give it a little prune and dry some rosemary.

Rosemary plant

After giving them a good rinse, I tried to use the excess heat of the oven after cooking over a few days to dry my herbs.

Rosemary on baking sheet

I read that rosemary loses its flavour if dried too quickly so if oven drying it, it needs to be at around 60-80C, and turned once a while to even out the drying process.  But I was impatient and put them in whilst the oven was too hot and my first batch came out too dark.

So picked a second lot... 

Freshly picked rosemary

And this time decided to use the old fashion method of air drying them hanging them they upside down using my handy clothes peg device.

Air dried rosemary

After about 2 weeks, I began stripping them off the bark and took out any brown bits leaving just the green leaves and violet flowers which I thought looked very pretty.

Sorting out the dried rosemary bits

I then made origami packets and gave them away to some friends.

Origami packets

Spiced sourdough rye bread

This is a rye bread even for people that don't like rye. It is now one of my favourite breads, packed with aromatic spices, the smell that fills the kitchen when baking is just amazing, and so is the bread. It goes both with sweet or savoury toppings, but the way I prefer is lightly toasted with some goats butter. Simple but delicious.

Sliced and ready to be eaten

Ingredients

• 125g sourdough starter (100% hydration)
• 190g water
• 20g molasses
• 1tsp fennel seeds
• 1tsp aniseed
• 1/2tsp caraway seeds
• Zest of one orange
• 125g rye flour
• 125g white bread flour
• 1tsp salt

Method

• Measure the water into a mixing bowl and mix in the starter. Add the molasses, all the spices and the orange zest, and mix.
• In a separate bowl mix the flours together with the salt. Add the flours to the wet mixture, mixing until well incorporated. Cover the bowl and rest the dough for 30 minutes.
• Transfer the dough to an oiled surface and knead it about 10-12 times. Shape it into a ball and put the dough back in the bowl and cover it. Repeat this process 3 more times.
• After kneading the last time, rest the dough for 1 hour.
• Transfer the dough onto a lightly floured surface and pre-shape it into a ball. Cover the dough and let it rest for 15 minutes.
• Shape the dough into a tight ball and put it in a floured bread basked, seam side up, and proof it for about 4 hours.
• Bake in a pre-heated oven to 240C for 30 minutes, reduce the temperature to 220C and bake for a further 15 minutes or until done.

Homemade tabasco

I do love a few dashes of tabasco on pizza and pasta and have always been curious on how it's made. I was planning to make some if my chilli plants are successful later in the season but since my friend left some chillies at mine, I decided to experiment. Looking at a few recipes online, I didn't have enough ingredients to follow any of them exactly so I improvised.

I took the 4 large chillies that were left, cut them into chunks, about 1/2 cup of cider vinegar, and 1/2 a teaspoon of salt, all in a saucepan and simmered for about 5 minutes. Then put them in a blender, blitzed and poured it into a bottle where it will sit in the fridge for 3 weeks or more. Shop bought tabasco has a distinct taste from fermenting for years in barrels so I'm extremely curious how mine will taste!

My tabasco experiment

Rosemary, potato, and raisin sourdough

This one started by just being a simple potato bread, but during the mixing of the ingredients I decided to experiment and added a few more things, fresh rosemary leaves and some raisins.

Dough during the kneading stage

Ingredients:

• 250g sourdough starter (100% hydration)
• 300g water
• 75g grated potatoes, with skin
• 25g honey
• 2 sprigs of rosemary (leaves only)
• 100g raisins
• 2tsps salt
• 150g wholemeal bread flour
• 350g white bread flour

Method:

• In a large bowl mix the starter, water, potatoes, honey, rosemary, raisins, and the salt. Add the flours and mix until everything is well incorporated and you have a slightly sticky dough. Cover with a cloth and rest the dough for 30 minutes.
• On an oiled surface, knead the dough 10 to 12 times, shape into a ball, put it back in the bowl and cover it. Repeat this process three more times.
• After the last knead, put the dough back in the bowl, cover with a cloth and rest it for 1 hour.
• Transfer the dough onto a lightly floured surface and pre-shape it into a ball. Cover the dough and let it rest for 15 minutes.
• Shape the dough into a tight ball and put it in a floured bread basked, seam side up, and proof it for about 4 hours.
• Bake in a pre-heated oven to 230C for 20 minutes, reduce the temperature to 220C and bake for a further 30 minutes or until done.

The finished product - Rosemary, potato, and raisin sourdough bread

Buckwheat pancakes

Is there anything better for breakfast than pancakes? Probably not, and by using buckwheat flour instead of normal flour the pancakes gain a nutty and delicious flavour. Also some say it is healthier.

Buckwheat pancakes served with blood oranges and bananas

This recipe makes four pancakes.

Ingredients:

• 125g buckwheat flour
• 1tsp backing powder
• 1/4tsp salt
• 50g plain yogurt
• 75g milk or water
• 1 egg
• 1tbsp agave nectar or maple syrup or honey
• 1tbsp olive oil

Method:

• In a bowl, mix together the flour, backing powder and salt.
• In a different bowl whisk together the yogurt, water, egg, agave and olive oil.
• Add the wet mix to the flour and mix together until well incorporated. Let it rest for a couple of minutes.
• Pre-heat a frying pan on low heat and drop a ladle fill of batter into the pan. Cook for 2 to 3 minutes on each side. Once done transfer to a plate and cover with a cloth to keep warm, while making the rest of the pancakes.
• Enjoy with fresh cut fruit and a drizzle of maple syrup.

Those little tasty Portuguese egg tarts (Pastéis de nata)

Pastéis de nata (Portuguese egg tarts) are one of our favourite Portuguese pastries. During our last visit to Portugal we tried to find a recipe so we could finally have a go at making them. They didn't come out as desired and they don't look like the real thing, because we had to make a few changes due to the items available in our pantry. But they still tasted delicious, and we will definitely make them again.

Pastéis de nata, sprinkled with cinnamon

The recipe we followed is in Youtube in Portuguese, but it should be clear enough to follow. We only made half of the recipe, and because we didn't have caster sugar, we used light brown sugar instead, and reduced the amount by 50 grams. They were still very sweet.

Rooting lavender mint and melissa cuttings in water

I took some cuttings from our family's garden in Portugal and rooted them in water when we got back about 3 weeks ago. 

Rooted cuttings

The parsley cuttings completely didn't survive but the lavender mint and melissa have rooted nicely (apart from one) and I have repotted them and hopefully they will be able to flourish in their new environment.

Lavender mint

Melissa

Planter boxes from old shelves

We have a small plot on our flat roof to grow our greens and since it's a terrace, we have to grow in containers.

The previous owners have done a fantastic job on it and left us a few nice plants. But of course we want to grow more and have planned this even before we moved by keeping some of our old shelving units to make into planter boxes. 

Our old shelves in pieces

I have resisted buying any additional pots or grow bags until the planters are made, to ensure I don't buy anything unnecessary.

Finally we had some time to get started and this is what we have made so far. 

First planter box