Well, a few things have happened since my last update. Some downs, some ups. I’ve happily stopped working and obtained a new family member – my puppy!
In the summer, in the middle of the first lockdown, I decided it was time. Due to Covid, like most of the country, I was working from home. So, it was a good time to take the plunge while I was around and could invest the time in dog training. I chose a Dachshund and happily came home with the tiniest puppy.
She was on the size of a can of coke, so small the vet wouldn’t do her initial vaccinations when due. But she was perfectly healthy.
She’s still quite small and her first birthday’s coming up this weekend. Small in body, but huge in personality. Like all Dachshunds, she has her own little ‘ways’ and has driven us to distraction occasionally. But, she’s too cute, cuddly and loving so you can’t be cross for long.
We’re on our way out of our second lockdown now at last. Pubs opened this week, outdoors, and I enjoyed a stroll into town with the pup for a lunchtime wine in a sunny pub garden. We’ve not braved the evening socialisings yet, but have plans to do so this weekend, weather dependent!
In the meantime, stopping working has given me more time for cooking and baking. I love the whirling of the Kitchen Aid mixer, and the smell of yummy cakeyness.
I also love caramelised onions. They’re savoury with a sweetness that magically lifts pretty much anything, whether it be mixed into the filling of a quiche – see https://scottishfarmhousekitchen.com/lockdown-2020-part-2/, in a cheese or ham sandwich, on a luscious rustic pizza or as a side garnish on any meaty meal. Yummy!
It really isn’t difficult to do, and whilst you could just make what you need for the one meal, you can also make a batch and store it, like chutney, in jars in the fridge for up to 3 weeks.
The recipe below is based on 3 large onions, so adjust accordingly for a smaller or larger quantity. But, as I always say, adapt the recipe to your own taste:
Recipe:
- 3 large white or red onions, sliced into 1-2 inch strips
- 2 tablespoons brown or light brown sugar
- 2 tablespoons balsamic vinegar
- 2 tablespoons oil
Method:
In a frying pan, heat the oil then add the sliced onions. Cook slowly on a low heat for 15 minutes. Stir them from time to time, to ensure the onions fry equally and don’t begin to brown or burn.
When the onions have started to soften, add both the sugar and vinegar. Stir until all the ingredients have combined. Continue cooking on a low heat for another 5-10 minutes until the onions are browned and sticky. You will want to stir occasionally.
That’s it. I told you it was easy.
Once you start caramelising, you’ll want to caramelise everything! Use exactly the same process whether you’re caramelising other vegetables*, apples, pears or anything else you fancy. Caramelised apples in a crumble with homemade custard is heavenly. Caramelise carrots and sultanas with your onions for a delicious chutney for your summer salads or Ploughmans’ lunch.
*some harder vegetables, such as carrots, would need to be par boiled first.
I’m off now, back to the kitchen, to play with fruit from my recent delivery – plums, rhubarb and pears, and see what I fancy making…
Take care, stay safe and have fun in your own kitchens.
love,
Maggie x