What to eat in
Onions, chard and ripe, juicy plums are all in season in September, and we share our favourite quiche recipe
British plums are also in season this month and all sorts of varieties are available, from the sweet, yellow and red Victoria to the dark purple Marjorie's Seedling.
Plums can be roasted, poached or stewed and added to crumbles, cakes and pies.
For a quick and easy dessert, spread halved, stoned plums on a baking sheet and sprinkle with orange juice and 100g grated marzipan, then bake at 180°C for 15 minutes. Pile into a ready-made sponge flan case, sprinkle with toasted, flaked almonds and serve with double cream.
Plum jam is one of the easiest jams to make as plums are naturally high in pectin, the substance that causes jams and jellies to set. Put a kilo of stoned and halved plums into a large pan with 250ml water and simmer for 20 minutes until soft. Add 1kg sugar and a tablespoon of lemon juice and boil rapidly for 10-15 minutes until setting point is reached. Allow to cool for 10 minutes before pouring into sterilized jars.
Onions and bacon are also the key ingredients for a classic quiche Lorraine – or for something a little different, try this recipe.
Caramelised red onion and feta quiche
170g plain flour
85g butter or margarine
3 tbsp cold water
2 red onions, sliced
1 tbsp olive oil
150g feta, cubed
First make the pastry case. Mix the flour, butter and water in a food processor until the mixture begins to form into a ball. Turn out onto a floured surface and knead lightly until smooth. Roll the pastry into a large circle and press lightly into a greased flan tin. Bake the pastry case "blind" – put a layer of baking paper on top of the pastry, weigh down with pie weights or baking beans and bake at 180°C for 15 minutes. Allow to cool before removing the paper and beans.
To make the filling, toss the onion slices in the olive oil, spread onto an oiled baking tray and roast at 180°C for about 15 minutes until they begin to brown.
Put the cooked onions into the pastry case, cover with the cubed feta, crumbling it slightly. Whisk together the eggs and milk, and pour over the onions and cheese.
Bake at 190°C for 35-40 minutes, or until the filling is set and golden brown. Serve with a fresh crusty loaf and a green salad.
Little Green Space September 2016