Friday 29 March 2019

Baking, baking and baking

Our freezer is full of fruit from last summer and the summer before. I shall have to have a good go at making jam and crumbles to start using it up. All the photographs below are of things made but yet to be cooked at the time of photographing.

Gooseberry crumble:
Pork, kidney, mushroom and Quorn pie filling:
Gravy from above for two pies:
Two side plate pies. We have eaten one and the other and its gravy are both in the freezer for another day:

10 comments:

  1. How lovely is all that! I bet it was all very satisfying to make too.
    xx

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    1. Don't get the urge to do so much nowadays but enjoyed myself.

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  2. From Canada:
    My Grandbaby has just finished the last of the frozen Saskatoon berries yesterday (like blueberries, but even better, if you can imagine) and I am getting on baking with last year's zucchini & pumpkin as well.
    I had never hear of quorn, so you inspired me to look it up and learn. When our daughter was in high school, as support of her environmental club I cooked 2 meals per week vegetarian, but since she's married and away now (aside from the occassional meatless night, & even then we generally have some eggs) I have completely reverted to cooking and serving the animals we raise here on the farm.

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    1. I would grow saskatoon if we had the room, as they sound so nice. Quorn comes flavoured or plain. We mainly use plain as it takes on strong flavours. Meat here is getting very expensive so it is a good alternative and protein rich.

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  3. Delicious! I still have loads of apple and quince in my freezer from last year as my tummy problem meant I couldn't eat them but am beginning to now.

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  4. Always such a satisfying feeling knowing that you have meals prepared in the freezer. It all looks wonderful.

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  5. It all sounds delicious...

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