Roasted Beetroot Soup

This tastes as good as it looks.
A recipe can be obtained online. The one I chose said to roast the beetroot in their flesh with onions and garlic.
The roasted effect brings out the earthy flavours...in other words the flavour of beetroot, onion and garlic, all homegrown of course, are much stronger than if just boiled.
The recipe I was followed said to blend all the roasted veg together and thin out with stock to the preferred consistency.
I chose to simmer the roasted veg together with a veg stock for about 30 minutes before blending.
A swirl of cream and a topping of chopped basil leaves enticed the taste buds no end!
A second serving...and I was full.
Such lovely flavour...earthy and sweet!

Figgy Brandy

For the festive season and beyond...here's hoping this version of fig preservation makes it through the next few months.
It's a simple recipe of cutting fresh figs... proudly from the veg plot...into quarters and immersing in brandy in a container glass jar. This one is 1500ml. 

I ran out of brandy, so a little top up will be needed soon. Though I do believe if there's an additional top up of sugar and water, or maybe honey and water syrup, could provide the environment for a liqueur of some sorts. Here's hoping it will be edible for the festive season ahead. A serving with icecream or some other simple creamy concoction would be inviting.