Wednesday, November 15, 2006
Monday, November 13, 2006
I made quince cheese earlier in the year. It is now maturing in the cupboard. It may not be allowed on the diet as I made it using sugar collected in cafes and not sourced locally. But by next autumn I hope we will have a sugar supply, so I will want to come back for the recipe.
Here is a recipe for Quince Cheese
Quince cheese is nicest if you leave for about three months in the cellar before eating. So it will be ready in time for Christmas.
I think Waitrose have a good recipe and there are several in our old recipe books too.
A Question of Spice
A recent email conversation with Tristram raised some interesting points about spices:
From: Tristram Stuart
Sent: 24 October 2006 14:55
To: Sarah Dixon
Hooray for 100 mile diets! That sounds really interesting. I sometimes wonder if one could make a fair case in favour of importing high value, low volume items such as spices. I haven’t looked at the figures for wealth generation at point of origin, or tried to balance them against emissions from the international trade; but at least I think there’s a stronger case for buying those things than say, imported low value high volume items such as courgettes or rice. I guess crops such as coffee/tea/chocolate would probably be borderline on this scale.
Pickles; very nice. I’m always a bit torn when I use sugar (and gas) in huge quantities as a preserving agent (as I did last night for quince cheese); chutneys and pickles using vinegar is probably more eco-friendly; and best of all is bottling which doesn’t need any agent except for a bit of heat and the kilner jar (though sometimes best with a scoop of sugar).