Sun-dried Tomatoes and the Dehydrator Conundrum

If you are keen on your snacks and contemplating a healthier regime? then, you may have been toying with the idea of investing in a dehydrator, I have. But, before parting with the kitchen cabinet's space which is at a premium made me think twice. A few experiments were called for.

Specialist machines for drying are not just for bananas and oranges, they can be used to make chips and dry herbs, but how often would that be done? After a little more research on how does this work? It was clear that the process of circulating dry air was not terribly complicated. In which case, would the oven be sufficient?

He was the first to try the theory out, it took two goes but the dried peppered strawberries were a success. That was in the summer and nearing Christmas, the dried fruits are still on the window sill waiting for their allocation. I followed with cherry tomatoes at a time when there was a tomato glut.

After two attempts, the tomatoes came out just so.

• The first time, the temperature on the recipe was far too high. The correct temperature is 80C or gas mark 1/2
• Slices need to be rather thick. Cut the tomatoes in half
• Seeds can be taken out by turning the tomatoes on a plate, cut side down and squeeze. Though this is only for esthetic.
• lay the fruits on a greased baking sheet, on a baking tray, preferably close to one another, but not touching.
• and bake for 6 hours, yes, anything less will not work. 
• When the tomatoes are cool, packed them in a jar and cover with oil

I didn't use salt but if you do, salt the tomatoes straight after cutting them up.

After the success of the oven method, the conundrum was settled, no dehydrator. It's a good idea but it would very much be a one minute wonder. 

Do you own a dehydrator? if so, please let us know in the comments box what are its advantages. 

Creamy Shredded Parsnip Bake

When so many articles are written about heritage vegetables, so many gardeners trying out older varieties, it's slightly ironic to think that there is such  a vegetable which has been bubbling in our pots  since the middle ages without us paying very much attention to it. Poor old Parsnip.

When the potato first arrived on the old continent, it must have been such as thrill that understandably it eclipsed all others. The much loved daucus pastinaca, carrot for you and me played second fiddle to the potato. Others slowly sank in the background such as cardoons.

As for pastinaca parsnip, oh yes same family as the carrot, it continued to appear on the menu in the North of Europe but disappeared from the south. Few French people cook "parnais" and in Great Britain, parsnip is often baked or used in soups.

So surprise every one with this delicious recipe of

Shredded Creamy Parsnip Parsnip Bake

Ingredients

250g double cream

400g shredded parsnips

milk (optional)

dot of butter

enough grated cheddar to cover the dish

salt

pepper

Method

Preheat the oven to 180 C Grease an oven dish

layer half the shredded parsnip add the cream, season

repeat the layering if it looks too dry add a little milk

sprinkle cheddar on the top

dot with butter.

This is one of my favourite recipe which was passed down to me by His mother so it's a pleasure to add it to this month #InheritanceRecipes :Eat Your Greens hosted here and shared with Coffee & Vanilla

Do join us and you could win two PYREX frying pans

Jansson's Temptation - Potty about Potatoes-

 This dish  is a take on Gratin Dauphinois/pommes lyonnaises, a kind of crazy Swedish version of this very lyonnais dish. What could be more delicious than cream onions potatoes baked slowly in cream and butter and to give it a weird twist the addition of  anchovies.

Get ready.....for...

Jansson's tempation

Ingredients       
30g can anchovy fillets in olive oil
25g butter
2 medium onions, very finely sliced
4 medium, waxy potatoes (about 800g), thinly sliced
284ml carton double cream, made up to 300ml with milk

Method

1.  Preheat the oven to 200°C/fan180°C/gas 6.
2. Clean the anchovies gently under tap water and chop
3.  Gently heat half the butter in a saucepan, add the onions and fry over a low heat for 15 minutes.
4. Thin the potatoes thinly and arrange them in a buttered over dish
5. One layer at the time
6. Between layer add onions, the mixture of cream and milk, salt, pepper, anchovies.
7. Till you reach the top or run out of potatoes
8. Bake between 50 minutes to an hour. Check the potatoes are well cook as the cooking time depends entirely on the kind of potatoes used. it could take an extra 20minutes more.

A Dessert for Complete Beginners: Rhubarb and Banana Yoghurt Fool

This is a lovely recipe which make you feel like a really good cook. May be that is the reason why it is called fool. It is also an excellent way of using the bananas which are languish in the fruit bowl.

40g/1lb rhubarb, cut into chunks

15ml/1tbsp clear honey

5ml/1tsp ground cinnamon

450g/1lb ripe bananas, peeled and halved

300ml/1/2 pint/1 1/4 cups plain yoghurt

50g/2oz/1/2 cup toasted chopped hazelnuts (optional)

Put the rhubarb, honey, cinnamon and 45ml/3tbsp cold water in a pan and stew gently until the rhubarb is tender. Cool slightly and place in a blender of food processor with the bananas. Run the machine until the mixture is smooth (you can also use an hand blender). Leave until cold, then fold the yoghurt. Turn into individual serving dishes and decorate with hazelnuts or a biscuit. Chill before serving.

The is a version for the autumn collection where the rhubarb is replaced by apple and 1/4 tsp of ground cloves is the substitute for cinnamon

I made this recipe with Rhubarb from Anne and Oliver's allotement. It is wonderful to see all what they have managed to grow over 3 seasons so as home grown deserve a bit more publicity, I thought it would be good to link this post to Andrea Myers' Grow Your Own and enter the round up.