Picking: Cucumbers, cherry tomatoes, Black Russian tomatoes, basil, lilly pilly berries.
Baking: Bread rolls:
Making: As I wandered around the garden this morning I noticed that the basil is starting to flower, so it's time for a big haircut to get some new fresh growth. Clearly then, basil pesto is on the menu! Obviously great minds think alike, as Kate is making some today too, head on over to her blog for her recipe. Like Kate, I use Australian almonds as they are local, and I actually prefer their taste to the oilier pine nuts.
I wish you had smell-o-vision...
Lilly Pilly Jam
Next job in the kitchen was to have a go at making Lilly Pilly Jam. Unlike the street trees in most of the rest of our suburb, the trees in our street are native Small-leafed Lilly Pillies, which bear small red berries in summer. I only found last summer (after they had all but finished bearing) that they can make a nice jam, so I thought I'd have a go this year, using the recipe below. It has quite a distinct flavour, I don't think I can quite describe it! Nice; a bit tart.
Lilly Pilly Jam
* Deseed berries and place in saucepan, just covered with water. Bring to the boil, then reduce to a simmer and cook for around 30 minutes.
* If desired, strain the mixture through a sieve, or muslin. As I coudn't be bothered deseeding all the berries, I strained the mixture at this point, pushing it through a sieve and discarding the flesh and seeds.
* Measure the amount of liquid you have and return it to the pan. Add the same volume of sugar and the juice of 1 lemon per litre of liquid.
* Return to the boil, then reduce to a high simmer for around 30 minutes, before testing on a saucer to see if it has set (place a teaspoon full on a saucer and place in the freezer for a minute, if it has formed a skin when you run your finger through it, it is set).
* Bottle into hot sterilised jars.