24 days left in Scotland

August came and went without making too much noise and all of a sudden it's september. It's almost as if the weather knew as well because this morning was cold, crisp and clear. Very autumnal and cosy but it's also making me look forward to NZ even more! With 24 days to go we've started preparing. Packing, eating out of the freezer and general daydreemin'.

And in mah lil' kitchen I turned a bumper harvest of homegrown tomatoes in to a relish bursting with flavour, recipe below, also homegrown onions and garlic (Mamma lagg marke till forkladet). Some of it will get wizzed up into ketchup and the rest enjoyed on sandwiched, pasta, potatoes etc. DELISH!

delish tomato relish

1 kg ripe tomatoes-quartered

2 onions -quartered

2-3 cloves garlic- sliced

1 cm root ginger- grated

1-2 chilies- de-seeded finely chopped

2-3 tbsp balsamic vinegar

a good glug of olive oil

pinch of salt & pepper

chuck it all in an roasting tray, drizzle balsamic vinegar and oil on top. salt & pepper. in the oven. 200 c. 45 minutes or until the tomatoes are brown and the onions caramelized. out. cool. bottle up. will keep for a week in the fridge and can be frozen.