Category: The Kitchen

Delicious Home Made Pickled Beetroot

Delicious Home Made Pickled Beetroot

Our good friend and close neighbour Mick regularly supplies us with fresh vegetables grown on his allotment located across the road from us.

Mick has had his allotment for over fifty years, planting vegetables and even fruit trees.

One of my favourite vegetables he grows for harvesting each autumn time is beetroot. Mick grows a popular type called ‘Boltardty AGM’. Boltardy seeds can be sown at various times during the growing year and in most types of soil. It does not have excessive ‘bolting, a gardening term, which means premature sprouting of stalks flowering stem(s). Excessive bolting can divert resources & nutriment from the beetroot and reduce its quality.

All Photos By PH Morton

After harvesting, Mick then produces jars of delicious slightly sweet pickled beetroot for his family and us. We save a jar for Christmas time. Beetroot is perfect to accompany Christmas meals.  This year, Mick invited me to harvest some of his beetroot. He then showed us how to make his ‘signature’ pickled beetroot. I took various photos from harvesting to our jars filled with delicious picked beetroot. Under Mick’s tutelage and help, Jean & I enjoyed producing our own jars of this delicious vegetable. Making pickled beetroot is quite simple & straightforward. 🙂

If using homegrown beetroots from garden or allotment etc., a good time to harvest is from 50 to 70 days after planting. Avoid letting the beetroot get too big. A hand or tennis ball size is ideal. Do not let the stalks/stems bolt or grow above 6 inches (15cms). Dig around the beetroot and pick up avoiding breaking the stalk/greens from the beetroot.

Thoroughly clean & wash the dirt off and trim the stalks/stems short. Again do not pull out the stems, as water can get into the beetroot and damage it when boiling prior to pickling.

Harvested fresh beetroot can be stored in a refrigerator for about seven days.

Depending how many beetroots you are pickling, you will require:-

  1. Pickling /preserve jars with airtight lids. The normal size is around 500ml, or as large as you want. Most hardware stores will supply.
  2. Pickling vinegar, which comes in 1.4 litre size. Most larger supermarkets etc supply.
  3. Brown or white sugar granules to sweeten the vinegar taste to your choice.

Place the beetroots in a suitably sized saucepan(s) and cover with water.

Boil for two hours.

Carefully strain off the water and either allow air cooling or running cold water over the beetroots then dry.

Completely remove remaining stalks/roots etc.

The boiled soft skin of the beetroot does not need to be peeled with a knife as can be easily removed by hand.

Cut or slice the beetroot to whatever size you prefer.

Pour in small amount sugar, then add a small measure of the pickling vinegar, enough to cover the first layer of the slices of beetroot into the bottom of the jar.  Sprinkle with a teaspoon of sugar (to taste) then add another layer, pour pickling vinegar, then another layer, sugar, pickling vinegar until it reaches the top of the jar.

Close the jar, gently shake it then turn it upside down and leave for about 30 minutes. This will allow the vinegar and sugar to seep through the beetroot. Top up with the pickling vinegar if needed to completely cover the sliced beetroot in the jar.

If you want you can label the jar with day & month of pickling.

Home made pickled beetroot can be kept for 6 weeks to 3 months, refrigerated.
In practice, it can be longer.

But if you store them beyond 3 months and you’re worried, check for signs of spoilage (rising bubbles, cloudy liquid, unnatural colour) and don’t eat or taste.

Know Your Knives

Treat knives with respect.

Knives Block, Photo by jMORTON

Know Your Knives

A good working kitchen has to have a set of sharp knives.

Did you know?

There are more likely to have accident with a blunt rather than sharp knives.  Strange but true, I am afraid.

And there are  knives for every corresponding jobs.

Cheese Knife

There are actually quite a few types of cheese knives as there are of course quite a large amount of different cheeses.  There are hard cheese, soft cheese, aged cheese, smoke cheese, and even spreadable cheese.  So different knife for different kind.  The above though is a favourite one.  It can cut and it can certainly spread.  The pointed tip and even spear cheese.


A cleaver is a rather heavy knife.  Its weight is so useful chopping bony meat or large and rather hard or tough vegetables.

Bread Knife

This is so useful.  Have you had experience of cutting bread with just an ordinary knife and the bread turns into crumbs rather than elegant slices?!!!  You need a bread knife.

Carving Knife

Chef’s Knife

Chef’s knife is for basic everyday use.

Boning Knife.This knife with its rigid blade is essential for deboning meat.


Paring Knife.

This knife is used for peeling vegetables and some kind of fruits.

Favourite Knife 🙂

This is modelled from a Japanese Santoku knife, which is a general purpose knife. Its scalloped blade prevent meat, vegetables and fish from sticking into the blade, which saves time decluttering the blade as you slice.

Sharperner Rod

A sharpener rod is so useful in the kitchen.  As soon as you feel your knife is starting to blunt, just reach for the rod and run your knife against it a few times and you have a sharp knife again.  Couldn’t be easier.

Crepe/Pancake Pan

Crepe/Pancake Pan

Once again, I found myself at Neasden/Willesden yesterday. It so happened that it was market day, I mean, there was a makeshift outdoor market in Willesden just by Brent Magistrate Court.  Apparently market days are on Wednesdays and Saturdays.  Real bargains are to be had.

The fruit and vegetable offerings were fantastic. I bought two huge avocados for a pound, and two packets of blueberries for a pound, I thought I would make Peter some blueberry muffins later. I almost forgot, I also got tomatoes and more aubergines.

I have to say my main purchase was a crepe pan which could also ideally double up as a pancake pan. It was for £7.99 but I bargained. I asked if I can get it for £5.00 but the Indian vendor said, “You are a pretty girl, you can have it for  £6.00.”  If there is sexism in that, I don’t really care, I’ll just take it as a compliment, after all I got my pan for the bargain price of £6.

I find that British people seldom bargain for a better price. They just pay for whatever price was first said or stated on tags. But I grew up where the price for even a few cloves of garlic are bargained for. Peter and James (son) used to roll their eyes whenever I bargain with market sellers when we were on holidays aboard. What they don’t realise is that bargaining is some sort of a dance, the seller tells you the price, you reply with silly amount you want to pay, the seller lower down his price a little bit, you up your bid slightly higher, again he lowers down his price a little bit more. This goes on until both are satisfied with the price or in some cases the buyer just walk away, repeating the same process with another stall/seller until he gets a real bargain … or not.

Anyway, I had wanted to get a crepe pan for ages because by beloved son always ask for pancake every time he comes home to visit. He said I make the best pancake. Awww  He loves his mummy! 😉

Next time, he comes, I shall be ready with my new paraphernalia and cook up a storm of pancakes just for my baby Boy!

Types of Wine Glasses



Types of Wine Glasses

Different types of glasses for different types of wines or liqueur.

White wine glasses should only be filled up to a third of its capacity.  This will allow the aroma to concentrate upon the rim of the glass.  The aroma says a lot about a wine :0

Coloured wine glasses can be beautiful but would distort the true colour, which forms an important character of the wine.




Wine glasses by JMorton


I had a rummage into our wine glass cabinet and found these wine glasses.  From left to right are suitable glasses for: Port, sherry, white wine, the pink one standing tall from slightly behind is for champagne, the one beside the champagne glass is for red wine, the one in front of the pink glass in for brandy and the last one of course in for my favourite tipple, cocktail.

Did you know?

To make wine glasses sparkle at their best, they should be rinsed in cold water with a dash of vinegar.

You must hold your wine glass by the stem.  Otherwise your body temperature from your hand will warm up your chilled white wine, champagne or cocktail.

Wine is sunlight, held together by water.



Washing Machine

washing machinehelpful tips
I bet you do not clean your washing machine regularly. Some of you might have not even thought of cleaning it, even once. But then again, why would you clean a washing machine when its function is to wash and of course, clean.

But actually a washing machine should be cleaned regularly of soap scums that get accumulated, so that it will function better.

Washing Machine

It is very easy to clean and disinfect a washing machine. Just pour in 2 cups of distilled white vinegar into the soap compartment and then run the machine on a full cycle without adding any other detergent or clothes to wash.

It is as easy as that.

Cleaning Mould and Mildew

How to clean mould and mildew

It is easy enough to get rid and clean mould and mildew without resorting to anti-bacterial agents and bleach which are harmful to the environment.

Moisten a cloth with vinegar and rub it to the moldy parts and the tiles. To clean the grout, scrub with an old toothbrush dip in vinegar.