Has bean hummus

This is a good way of using up excess beans whether they are from the garden or from a tin. On this occasion I used a tin of red kidney beans but have also used butterbeans, broad beans  and french beans.

1. Place one drained can of beans or two cups (if using fresh) in the blender.

2. Add one clove of garlic, two teaspoons of lemon juice, two teaspoons of cumin and two tablespoons of tahini. 

3. Blend until smooth consistency is attained.

4. Taste. Add salt and pepper if necessary.

5. If hummus is too dry add sesame oil or liquid from can. Reblend to acheive desired consistency.

6. If you are using white beans a tablespoon of tomato puree can be added to give a nice pink colour.

7. Refrigerate until required. Will keep for a week at <5 degrees. (Not in my house though!)

Surplus produce

During the busy summer and autumn I spend a lot of time saving fruit and veg for the leaner winter months. The summer of 2016 has been particularly bountiful resulting in a freezer full of  fruit and veg. This included 4lbs of blackberries! Fortunately I found a great recipe for jam which meant I could use up some apples as well.

Bramble and Apple Jam

4lbs blackberries
1.5lbs apples (prepared)
4lbs granulated sugar
2 tbs lime juice (lemon will do)
0.5 pt water.

Add all ingredients to a jampan and bring to the boil, stirring frequently and ensuring that all gran. sugar dissolves.

When jam is boiling reduce heat and simmer for approx 45 minutes. Apply the wrinkle test to the jam. Put a teaspoon of jam on a cold plate and move it with your finger. If the jam wrinkles it is ready for bottling. If not, continue the simmer and then retest. When the  jam is ready for bottling scoop it into hot jars and apply the lid whilst still warm.

If you do not want your jam too sweet reduce the sugar to 3.5lbs. This ensures that the predominant taste is of brambles. This jam will keep for up to a year ( in our house it will be gone in 6 months.) Enjoy.