Category Archives: My Paleo(ish) Country Kitchen

Good, tasty, hearty food – the Paleo way (mostly). We live a 95% Paleo lifestyle, but on the odd occasion, when eating out with friends or just because we can, we do make and devour the odd treats (cheats!) too!

Courgette Spaghetti

Just a quick and simple post to showcase one paleo substitute that we love!

Making courgette spaghetti is so easy, we simply use a julienne peeler (although lots of people have and use the vegetable spiralizer)  – put a little olive or coconut oil in a wok and stirfry for 5 mins for perfect spaghetti!

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Eat the Seasons – Damsons

Damsons are notoriously at their best in September – but I won’t be the only one that’s noticed that the seasons appear to be a little out of kilter this year with trees being full of Damsons throughout August.

For those that don’t know, Damons are similar to plums and form part of the rose family – they are a stoned fruit and aren’t usually eaten raw because they are seriously bitter!

This August is the first time I’ve experimented at all with Damsons, but with the abundance that there were in the hedgerows near my house it seemed a shame not to.

So Damson Jam and Damson Cordial it was! Originally I was going to make Damson Gin, but seemed mental to me to pick harvest the hedgerows for free and then go and spend £20.00 on a bottle of gin (I’ll save that for the sloes later on!), so settled for cordial.

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The Damson Jam was a doddle to make – other than boiling the fruit and picking the stones out one by one, and the cordial was an overnight jobby – recipe courtesy of ‘Preserves’ by Pam ‘The Jam’ Corbin – part of the River Cottage Handbook range.

They look great – yet to report on flavour!

Really Easy Blackberry Jam!

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Whilst you can, get out and pick some blackberries they’re free and make a seriously tasty jam! Perfect for jam tarts or on your toast – or better still warm homemade scones, Don’t worry about jam pans or jam/confectionery thermometers (although admittedly I do own both!) – a large heavy based pan and an ounce of common sense will do just fine!

  • 800g washed blackberries (if you haven’t quite got enough add some strawberries to the mix to take it up to the full weight!!)
  • 1kg Jam Sugar
  • Knob of Butter

Method

  1. Place the blackberries in a large saucepan and heat gently until the fruit softens. Add the jam sugar and heat gently, stirring continuously until the sugar dissolves. Do not allow to boil a and don’t stop stirring!!
  2. Add the knob of butter, this helps to prevent any scum forming in the jam. Keep stirring, increase the heat and bring to a full rolling boil, one that bubbles vigorously, rises in the pan and cannot be stirred down. As soon as this stage is reached, start timing.
  3. Boil for 4 minutes (no more no less!). Remove from the heat. Pour in to your sterilised jam jars immediately and screw on the lids. It’s super-hot so take care, I’d recommend using a funnel and ladle for ease.

Top Tip! To sterilise your jars ensure they have been thoroughly washed, cleaned and dried, then pop them on a baking sheet in an oven preheated to 170 degrees for 10 minutes!