We love preserving things at Mulberry Tree Farm, especially when they taste good! Our homegrown quinces have been quietly curing in the larder, and Hubby decided to do what he does best with them – make quince paste!
And this time he discovered something else – after boiling with a lemon rind and whisking them in the blender, he came over with a teaspoon. “Taste this!” he beamed.
I’d never thought to try puréed quince, but it is a beautiful, complex and delicate flavour. And the best bit is, there’s no added sugar!
So Hubby set some aside for us to warm up for breakfast with a dash of yogurt … And it’s amazing.
And, by the way, so is his quince paste. We can’t wait to find some delectable cheese to sample it with!
I love the ritual of morning tea, especially when I take the time to make teapot tea.
And this morning I went deluxe and made a batch of scones to accompany my pot of brewed leaves. I used the wonderful Stephanie Alexander’s scone recipe and, if I do say so myself, they turned out a treat!
The trick seems to be to use sour milk, which can easily be achieved by adding a squeeze of lemon to fresh milk. A while ago I had an over-supply of lemons so I froze the juice in ice-cube trays. I added the equivalent of two cubes, which had turned into the consistency of a lemon paste.
I also put my scone cutter to use, rather than cutting the dough with a knife which I have read makes all the difference to a successful scone.
And here is morning tea, serving up not only a well-deserved break, but also a good cuppa and a scone… or two!
After the Christmas festivities, Hubby’s been out in the veggie patch and found our shallots and garlics are ready! The aroma is amazing!
And the dear old mulberry tree is bursting with beautiful dark berries. The flavour is intensely delicious and my fingers are stained a beautiful dark purple… So is my tongue: evidence that I may have eaten more than I’ve picked!
With this fresh harvest, we’ve suddenly recovered from our Christmas Food overdose! We’re thinking yabbie tail pasta with shallots and garlic, and mulberries for dessert with a good dash of ice cream!