Flaxseed, Poppyseed wholewheat breads; GF Canneloni/aka tomato vegetable enchiladas; tomato, green bean and jicama salad.Plus late season own grown tomatoes are still producing.PHOTOS

THE 6 HOUR PROVE AT ROOM TEMP. MAKES FOR A DEEP FLAVORED DENSE LOAF PACKED WITH OMEGA 3 & 6

THE FILLING FOR THE ENCHILADAS

THESE 2 THE COMPLETED ENCHILADAS BEFORE BAKING AT CLIENT'S HOME, corn tortillas and vegetables in a tomato-oregano base, no heat form any chillies, topped with fresh cheese and parsley

The green bean, jicama & tomato salad will be served with a thyme, soy sauce, lemon juice dressing

Menu info is on previous blog from yesterday, and as you can see below, I will be picking own grown tomatoes and chilies right through November.

Italian Vegan Cream of Mushroom Soup, Cauliflower and lentil curry, filling for tomato based enchiladas, Flax seed-poppy seed wholewheat sourdough breads PHOTO

The bread dough after a 6 hour prove

Sauteing onions and garlic for Cauliflower-lentil curry

Mushrooms chopped for the soup

The cooked cauliflower-lentil curry

The Italian Mushroom soup with yams, finished with coconut milk and parsley

 the filling for the vegetable enchiladas

Chopped fresh cilantro added to the curry

As it is Thanksgiving in America on Thursday, this week I am delivering tomorrow (Sun) & Wednesday, so I am busier than usual, making breads and pie doughs
The menu for delivery tomorrow is:

Italian Mushroom Soup, the recipe is on this blog

A green bean, jicama and tomato salad with lemon dressing

A great cauliflower and a lentil curry with steamed brown rice and gandules ( pigeon peas..1/4 cup cooked = 8gm protein


Tomato-vegetable enchiladas with steamed brown rice also with ganadules

No desserts everyone is on a diet until they get their sweet potato and pumpkin pies

The bread is wholewheat, sourdough with poppy and flax seeds

I will post more photos tomorrow before delivery..

Rivington Pike Chutney; Potted Cheese; Bramble-Blackberry Curd FARMHOUSE RECIPES FROM 100YRS AGO

Farmer's wives are reknowned the world over for being frugal and able to make a feast out of "next to nothing'.
They along with the old American Pioneers managed to feed large families with whatever they could find/grow.
It is with this in mind and the fact that America is headed towards Thanksgiving, that I am featuring some of these recipes.

Some of these recipes hark back from a time over 150 yrs ago from the north of England, and some I have picked up from my world wide travels learning my craft.

Rivington Pike  Chutney

Rivington Pike is a place on the Lancashire Moors, that overlooks my hometown of Chorley, Lancs. It boasts a few follies from the Victorian age,  (an ornamental garden and castle built by a soap manufacturer Lord Lever, I believe and the remains of a zoo too),as well as a tower that was used as a beacon when wars broke out  as in  the English Civil War etc. and there were no telegraph lines.


1 pound raisins 
2 cups red wine vinegar (used to be malt vinegar)
soak overnight

then place in an ovenproof ceramic/enameled dish (not aluminum as it will stain).
along with
 2 cups finely minced onions
2 cups chopped pitted dates
1 cup chopped pitted prunes
2 pounds chopped ripe bananas
1 cups packed brown sugar
3 inches root ginger grated
2 tsp salt

PREHEAT OVEN 300F
mix well together then cover and simmer in  middle oven for 1 1/2 -2 hours until the whole mix turns bright red.
Bottle and seal as for jam.

POTTED CHEESE

this is a great way to use up any old (not moldy) cheese

1 cup grated (hard) cheese, including rinds
1/2 stick  butter

using a mortar and pestle..cream together well, then beat in 
2 tsp Dijon or English prepared mustard
1/2 tsp ground white pepper
1 tbsp wine vinegar
2 tbsp double cream

Mix well together until the mix resembles cream.
Pack into small pot (s)

Melt butter and pour over top to form a seal..refrigerate and serve with crackers.

Bramble-blackberry /Raspberry Curd
 1 1/2 cups raw blackberries or raspberries
1 cup green apples chopped ( do not peel nor core)

Add to a heavy bottomed pan and heat slowly, crushing with  a fork or potato masher to draw out their juices..up to an hour.

Rub through a sieve into a double boiler.
2 lemons
1 pound cubed sugar...rub the skins of the lemons with the cubed sugar to extract the color and oils, add to the blackberry mix.
Add to this 1 stick butter and juice of 2 lemons ( 1/4-1/2 cup)

Over boiling water add cook this mix until the sugar is dissolved.
Add one at a time, 4 large eggs, (each one beaten)
Stir with a wooden spoon until the mix thickens  ( to coat back of spoon) then pot and seal.
Great with hot fresh biscuits, scones, tarts & etc. where ever you  would use lemon curd.
This is a great purple color.