Local ingredients

[gjbingham]

Oh, not fair XJ. Nice pic - make my mouth water then leave me sitting here empty handed,

So what's the WFO biscotti recipe that you spoke of earlier? Did I miss it?

[Xabia Jim]

Sorry Gb, leftovers on the menu for today though.

I'll pull out the biscotti recipe and post it....we freeze the slices and it lasts a long time.

[Inishta]

The 2 things I miss most are the selection of cheeses and pork products. Both are available but, because of import taxes are ruinously expensive and classed as special treats. A day trip to one of the Greek islands is one of the ways to restock.

Turkey is famous for dried fruits and none more so than Malatya apricots. The area supplies 90% of world production and are available in sun-dried and commercially dried varieties. We have recipes using fresh, dried and preserved. Apricots are one of the most nutritious fruits with high levels of beta-carotene and iron and, when dried, are an essential part of the diet of vegetarians and vegans.

[david s]

Have you tried drying them in your oven ?

[Xabia Jim]

almonds and apricots greeted us whenever we visited my parents in Spain
....I love the Med!

[Inishta]

XJim.........I wake up every morning feeling that we are truly blessed......

David, my oven has not been built very long so have not experimented with drying fruit. That is a thought for later in the season (after I have been to the UK to collect my IR thermometer etc.) but I never cease to be amazed by what members use them for.

[gjbingham]

Try about 145 degress F. for drying. Apricots might take 10 - 12 hours, possibly more.

[david s]

i love drying tomatoes the following day after a roast or pizza. I've found the best way is to use Roma tomatoes because they have less water. Cut them lengthwise into quarters sprinkle a little salt, sugar and pepper and let them semi dry. Much better than any bought dried tomatoes. Refridgerate them in sunflower or canola oil with some garlic and herbs. Don't use olive oil- it will solidify in the fridge.

[Inishta]

PizzaJNKY will relate to this gem................fresh garlic................



This little lot is destined for pickling.



Going to get more today and pickle it with hebs and chilli. Great flavour when added to salads etc. Will keep indefinitely if refrigerated and covered with vinegar. The flavoured vinegar is great in dressings and marinades.