A sweet white onion rather than a brown or red onion
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That pickle can be put in a jar while the liquor is hot
It should last for a couple of weeks
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Thank-you Twellsy
Carinthia.xx
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What a long time it has been to be sure.
About the Quinces:
Quince jelly I know about, but there is also quince marmalade, it seems; my question would be, if I make quince jelly, I am left with a jellybag full of quince pulp. Can I use that to make quince marmalade, or alternatively to make quince vodka?
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I wouldnât think so - certainly not marmalade, and I imagine the vodka would be mimsy as the pulp has been denatured.
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Oh well. Iâll just have to eat it with brown sugar or something.
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I would put it out for compost, TBH, FishyâŚ
Carinthia. xx
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If I started this week would slow gin be drinkable by Christmas?
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Drinkable, sure. Even quite nice if one happens to like gin. But it will be a lot better next Christmas!
Two months is the minimum it ought to steep for before you strain off the gin and put the sloes into the compost. Do it by WednesdayâŚ
My I sincerely suggest making some other fruit gin (fig? blackberry?) to have for Christmas this year and putting this yearâs sloe-gin somewhere youâll forget it until next year once you have taken the sloes out at the beginning of the new year?
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Cheese and Red Onion Muffins
Ingredients
- 255 g plain flour
- 3 tsp baking powder - level teaspoons
- 1/2 tsp salt
- 1 egg - well beaten
- 240 ml milk
- 90 ml vegetable oil - or sunflower, light olive or rapeseed oil
- 100 g cheese - grated. Any hard cheese will work well, the stronger or more mature it is, the better cheesy flavour youâll get.
- 100 g red onion - about one medium sized onion, finely sliced
optional extras
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 210C/190 fan (410F)
- Sift the flour, baking powder and salt together into a large mixing bowl. If youâre using some, or all of the optional extras (the smoked paprika, garlic powder and black pepper), add them into the bowl with the other dry ingredients at this point.
- In a jug measure out the milk, oil and crack in the egg. Add in 3/4 of the grated cheese and mix together well with a fork, ensuring the egg has been well combined.
- Chop the onions, keeping 1/4 back for topping the muffins. Add the rest to the jug.
- When youâre ready to bake, pour the contents of the jug into the mixing bowl. Use a wooden spoon to fold together gently until no dry ingredients are left showing. The mixture will look lumpy, and this is fine. Do not overmix.
- Spoon the batter into the muffin cases, dividing equally between all 12 cases.
- Top each muffin with a pinch of the chopped onion and a sprinkle of the leftover cheese.
- Bake for 20 - 25 minutes, or until the muffin tops spring back when gently pressed.
- Leave to fully cool on a cooling rack before storing in an air tight tub or in the freezer.
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\_____/ <---- Me Plate
I may start bakingâŚ
Carinthia. xx
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Theyâre so easy to make, Carinthia. Iâm not much of a baker, but mine turn out like these:
(Only without the paper cases, obviously.)
Soo xx
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What a gorgeous recipe wee bee
I have a lot of cheese to use up so thank you for that
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Tonight I will be trying this
I will report back
I may add cheese
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No Mediterranean Diet this week then, Twellsy? 
Love the idea of cheese with it. The Germans love their potato âbreadsâ but donât know much about Strong CheddarâŚ
We will need Photies, please.
Carinthia. xx
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Not in this bluddy weather!
Too chilly to try elfy stuff
I have some gorgeous plain Wenslydale that will be added to help flavours along
A cheesemonger here has got his paws on some and itâs a flavour of my childhood
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Even without the cheese, it sounds too unelfy for me - though very tasty! I am trying to trim down in order to fit into a dress for a wedding. My lunch has been lightly boiled egg with four steamed asparagus soldiers.
Soo xx
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Itâs now in the oven with red Leicester cheese stirred in
It smells divine
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Here it is just before en-ovening:
[it may not look it but the pan is actually oval shaped, not circular]
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I can report that the pothukke was lovely served with wilted spinach first time round and even more delicious when turned out cold and sliced and fried then served with fried eggs and broccoli
It will be made again with tweaks a la me
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