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Bleh
Rob wanted to make some beef jerky in the dehydrator, so this afternoon I've been helping him do that.
As I said to him, if he ever doubts that I love him, he has only to remember that I, a vegetarian for the last quarter of a century, spent half an hour today, carefully examining bits of raw steak and removing stray bits of fat from them, because he can'rt see well enough to do it himself. Ick.
Spot, however, was very keen to help clear up the scraps and has been pestering for more ever since. So much for cats not liking beef, as the Cats Protection lady we got Spot from told us.
I much prefer the fruit leather I made yesterday from slightly more ripe than optimal strawberries. Yum!
I've also made apple leather and pear and apricot leather - the sweetness of the ripe pears and the tart flavour of the apricots work really well together.
Next plan is beetroot crisps :-)
As I said to him, if he ever doubts that I love him, he has only to remember that I, a vegetarian for the last quarter of a century, spent half an hour today, carefully examining bits of raw steak and removing stray bits of fat from them, because he can'rt see well enough to do it himself. Ick.
Spot, however, was very keen to help clear up the scraps and has been pestering for more ever since. So much for cats not liking beef, as the Cats Protection lady we got Spot from told us.
I much prefer the fruit leather I made yesterday from slightly more ripe than optimal strawberries. Yum!
I've also made apple leather and pear and apricot leather - the sweetness of the ripe pears and the tart flavour of the apricots work really well together.
Next plan is beetroot crisps :-)
no subject
I rather like the sound of the fruit leather. I'm partial to dried apricots, eaten as they come out of the packet, so this has set me wondering whether I could do anything with the massive glut of apples and pears which we'll have here come the autumn.
I love beetroot (and other non-potato) crisps, but hate their price.
Only problem would be shelling out for the dehydrator :-(
no subject
Apple sauce is the ideal stuff to make into fruit leather - depending on the variety you might not need to add sugar either (I did to mine, but it was made with Bramleys)
no subject
That may well be worth a try come the autumn; I won't mind having a warm open-doored oven on then, given the likely weather...
That's interesting; not yet having looked at the recipe, I had a vision of thin slices laid out on a grid to dry. We will have several hundred pounds of apples by October, mainly Bramleys, so I may well try saucing and drying some - it's better than leaving them on the ground to go back to nature.