This was a surprise!

I've been pondering over something for the last few days!

What is it? And where did it come from?

So I have been searching the internet and browsing through old orders I had placed with Premier Seeds Direct.

http://www.premierseedsdirect.com/

And I can't find anything that looks similar to this plant, the fruit is quite distinctive and like nothing we have growing at the moment.

Then I remembered this............

Three types of seeds came with this kit, Jalepeno's, Cayenne's and some that were called "Hot Scotch".

I've just read the instruction book and it called them "Scotch Bonnets".

So there you go, problem solved.

I've had this kit since Christmas 2015, but as I spent most of 2016 in hospital they never got planted.

And then this year we had a greenhouse catastrophe! The pop up greenhouse we started with took flight across the garden and all the seeds got mixed up.

There are quite a few recipes in the book, from chilli sauces to chilli oils. All of which I'll post here when we do them.

So please subscribe to my Blog to keep up to date.

As we speak Tina is up to something in the kitchen, so I'll just sneak in and see what she is up to and if there is anything to report in future Blogs.

These were her last efforts! 4kg of tomatoes turned into a nice fiery tomato sauce, she is keeping the recipe a secret! From me atleast.

Comments

A tastey Hot Chilli pickle.

Hopefully this should be good! I found a recipe online for a nice green chilli pickle, all our chillis are red! So this will be loosely based on the recipe I found and it will take a few days to knock up. For this you will need: 1.5 - 2 cups of chopped green chillis 6 tablespoons of Mustard seeds 3 tablespoons of Rock salt 2 teaspoons of Turmeric powder 1 cup Mustard oil 5 -6 Lemons (1/2 cup of lemon juice) 1 cup = 250ml This should be enough to fill a medium sized jar So as I mentioned before there will be some tweaks. First being with the green chillis. All ours at the moment are red but I don't suppose that matters too much so I added....... Two Numex Big Jims Two Maule Hot Two Satans Kiss One Thai Dragon Also I changed the Rock salt for chunky table salt and when it came to the Mustard seeds I ground Two Tablespoons of seeds and used two Tablespoons of Mustard powder, we shall see how it turns out. So first off cut the chillis into chunks,

Spicy Cheese & Bacon Loaf.

If you love cheese and bacon you will love this. It's great served up as a meal or cut up to share at a party. You will need: 1 Baguette 2cup/8oz/240g cream cheese 1 red pepper (diced) 1cup/4oz/120g mozzarella (grated) 1cup/4oz/120g cheddar cheese (grated) 1tsp ground pepper 2tsp hot chilli flakes 3 packs of bacon/jambon cru First of all you will need to cut the Baguette in half length ways and hollow out the middle. Mix the cheeses, pepper and dry ingredients in a mixing bowl. Stuff both halves of the baguette and place the halves back together again. Wrap the baguette with the bacon or jambon cru. Bake at 180ºc/350ºf/gas mark 4 for approx 25mins Tina made this for us the other night and it went down a treat. You don't have to use chilli if you are not up to spicy food. We use Jambon cru inst

Bacon wrapped Jalapeno poppers.

Until recently I hadn't even heard of Jalapeno Poppers. But when we had a glut of peppers from the plants we had growing I did a quick search online to find something to do with them. That's when I came across 'Poppers'. It seems they are quite popular in the USA and this is my own take on them. For this you will need: Jalapeno Peppers, Thin bacon or Jambon cru, Cream cheese and then what ever filling you want to put with the cheese. First you will need to take your Jalapenos and cut them along the length, some people leave the stalks on to prevent the pepper from folding outwards. I take the stalks off as I have never had that problem. What you do is up to you! Now you will need to remove the seeds and the membranes. Next step is the Cream Cheese! Here you can try anything, it's just down to your own imagination. I have tried mixing the cheese with Sweet chilli sauce, dried chilli flakes and I have even cut up some hotter chillis and mixed those

The Paraplegic Farmer

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