Saturday disaster almost struck, I fell off the garden bench not far a stumble really, my camera was in my hand and in use at the time and got damaged. I was able to fix it but the shutter that protects the lens when not in use won’t close so now I have to be extra careful so as to not scratch the lens when its off.
In the garden I have been busy weeding a couple of beds that were getting out of hand. Other jobs in the garden all concentrated on maintenance, such as; watering, tying in the tomatoes, pruning back plants off the footpath (my youngest keeps complaining that the plants are attacking her) and lets not forget harvesting.
The only thing I did differently was to add salt to taste to the tomato sauce as I found it a little too sweet and I used vegan cheese instead of feta cheese. In the comments of mangocheeks posting, she advised to prepare the dish as individual ‘spring rolls’, to make the eating a little easier. I followed her advice but worrying the sauce would have soaked through I used five sheets which was too much and I think two/ three would do. I’m afraid it tasted so good I forgot to take a picture of the bitten package for you to see, I served it with couscous and garlicky perpetual spinach. The dish was a huge success and I hope to repeat it before the tomatoes are over.
Tonight I prepared another recipe from mangocheeks blog.
Differences I made was to replace the fresh chillies in the courgette mixture with a whole Hungarian red sweet pepper and because I didn’t have any chick peas flour I used Soya flour (big mistake, I’ll explain further down). The tomato sauce I chose to leave chunky and didn’t puree, I also decided to cook the sauce with a whole chilli in it rather than add chopped up ones (have to think of the little ones tongue, both dishes still had enough heat at the end).
Now it was silly of me to forget that the Soya flour doesn’t really bind, so when I dropped the first three into the hot oil, they quickly disintegrated. To remedy the situation I spread the courgette batter onto oiled baking paper, I also lightly oiled the top and popped the tray under the grill. When the top was golden and crispy I laid another sheet of baking paper onto the surface then upended another tray and flipped it so the top was now on the bottom and the bottom was now on top (I do hope I’m making sense). I then returned it to the grill till the new top turned golden and crispy. PS the three that fell apart in the oil was drained and spread on the surface before I placed it in the grill - waste not, want not.
Now for some pictures:
The borlotto beans pods are beginning to dry, you can hear the beans rattling in this one.
The garden’s wildlife.
Well that’s it for now, I do hope you all had a lovely bank holiday weekend, now lets all wish for a great Indian Summer.
PS I've updated my Supermarket Saving Post and boy what a saving August harvests have produced.