I am a great believer in making the most of what is available for free in our hedgerows and fields. And at this time of year nature has an incredible abundance - it isn't known as harvest time for nothing.
Elderberries seem to be almost finishing where I live, so I am picking like mad to get as many as I can before they dry and drop from the branches.
I mostly make elderberry & clove cordial with them (see menu on the right under Elderberries or Cordials), but I also make a gallon or so of elderberry wine. I personally like a slightly sweeter elderberry wine than usual and the following is the recipe I use.
(Please remember all measurements are imperial as used in Britain and Ireland, as opposed to the US lbs etc. I will be adding a universal conversion chart to the blog soon.)
Elderberry Wine (Sweet)
3 lbs (1.5 kg) fresh Elderberries
3.5 lbs (1.7 kg) white Sugar
2 Lemons (organic as they do not have wax coatings on the skin and you don't want that in your wine!). Alternatively you can use 1 teaspoon of Citric Acid which is the same thing
1 gallon (4.5 litres) Water
Wine Yeast & Nutrient
1. Take the berries off of the stalks. This is fairly easy using a fork. Then weigh them to ensure that you have 3 lbs.
2. Crush the berries in a bowl.
3. Pour over the boiling water, stir, and then let it cool to about 21C (70F).
4. When at 21C put the crushed berries, the sliced lemons (or the citric acid), the yeast and yeast nutrient into a large food grade plastic bucket. I use one sachet of wine yeast for a gallon as I usually only make a gallon of a kind at a time. I believe 1 sachet of wine yeast is enough for up to 5 gallons though. Cover the bucket.
5. Leave this for 3 days, stirring it once a day then recovering the bucket.
6. After 3 days strain the mixture through a fine sieve (or muslin) onto the sugar. Mix the sugar into the liquid.
7. Put the liquid into a glass demijohn (preferably a dark one to preserve the colour). Do not fill the demijohn to the top as it will need room to ferment, instead put the excess liquid into sterilised wine bottles and put plenty of cotton wool (acts as an airlock) in the bottle necks. You will need this extra to top up the demijohn once fermentation stops and you 'rack off' the liquid from the remaining sediment.
8. Fit an airlock to the demijohn (and don't forget the bit of water in it).
9. Leave the demijohn and the bottles until fermentation is complete. Remember to label them with the flavour and the date ! Fermentation may take a while.
10. Once fermentation stops completely (no more bubbles rising at all), rack off the liquid from the sediment. This essentially means siphon it off into a clean, sterilised demijohn for further storage. This is where you can use the extra wine bottles with the cotton wool to top up.
11. Store the wine like this for about 6 months, and then bottle. Preferably into dark bottles to preserve the colour.
The wine can be drunk from about 9 months, but it is still very new then and will be far better if left at least a year, preferably more.
This particular recipe is adapted from one in 'First Steps in Winemaking', a book by the great C.J.J. Berry.
Tuesday, 29 September 2009
Sunday, 27 September 2009
Chicken & Tomato Casserole
My Sunday has been fairly relaxed and easy compared to the last few weeks. Life is beginning to get back to some semblance of normal...
Normal for me that is.
This evening I made a Chicken and Tomato Casserole, adapted from a recipe I found in a hurry this afternoon on the net. MM came to concrete in some fence posts for me over by the barn and stables, and in exchange I baked him some bread and cooked dinner. The casserole is made completely from what I call 'store cupboard' foods, and is very easy to make and cook.
The chicken I used was from SuperValu and cost me just €1.48 as there was only 2 days left until the use by date ! I bought 4 packs and froze them all. MM said it tasted good... And he normally doesn't eat 'messed around' food - so I'm assuming thats a good thing !
Also... I have never photographed food before so please excuse the quality of the photographs... I'm sure with experience it will go from crap to less crap in no time.
Maybe.
Chicken & Tomato Casserole
5 Chicken Wings
5 Chicken Legs (in fact any chicken joints will do)
1 cup of uncooked Rice
1 Onion
2 tins chopped Tomatoes
1 large teaspoon minced Garlic (comes in a jar for emergencies or when you are too tired to cook properly!) or 3 cloves of chopped Garlic if you prefer
Extra Virgin Olive Oil
1/2 teaspoon ground Cayenne Pepper
1/2 teaspoon Sea Salt
Freshly ground Pepper to taste
1. In a frying pan lightly fry the rice and chopped onion until it is very slightly browned.
2. Add the garlic, tomatoes, salt, cayenne pepper and pepper.
3. Lay the chicken pieces in the bottom of a large oven proof casserole dish.
4. Pour the tomato sauce over the chicken pieces evenly.
5. Cook in an oven at about 190C or 400F, for around 1.5 hours until the chicken is falling off the bones.
Normal for me that is.
This evening I made a Chicken and Tomato Casserole, adapted from a recipe I found in a hurry this afternoon on the net. MM came to concrete in some fence posts for me over by the barn and stables, and in exchange I baked him some bread and cooked dinner. The casserole is made completely from what I call 'store cupboard' foods, and is very easy to make and cook.
The chicken I used was from SuperValu and cost me just €1.48 as there was only 2 days left until the use by date ! I bought 4 packs and froze them all. MM said it tasted good... And he normally doesn't eat 'messed around' food - so I'm assuming thats a good thing !
Also... I have never photographed food before so please excuse the quality of the photographs... I'm sure with experience it will go from crap to less crap in no time.
Maybe.
Chicken & Tomato Casserole
5 Chicken Wings5 Chicken Legs (in fact any chicken joints will do)
1 cup of uncooked Rice
1 Onion
2 tins chopped Tomatoes
1 large teaspoon minced Garlic (comes in a jar for emergencies or when you are too tired to cook properly!) or 3 cloves of chopped Garlic if you prefer
Extra Virgin Olive Oil
1/2 teaspoon ground Cayenne Pepper
1/2 teaspoon Sea Salt
Freshly ground Pepper to taste
1. In a frying pan lightly fry the rice and chopped onion until it is very slightly browned.
2. Add the garlic, tomatoes, salt, cayenne pepper and pepper.
3. Lay the chicken pieces in the bottom of a large oven proof casserole dish.
4. Pour the tomato sauce over the chicken pieces evenly.
5. Cook in an oven at about 190C or 400F, for around 1.5 hours until the chicken is falling off the bones.
This is great served with jacket potatoes (baked) and lashings of butter...
Saturday, 26 September 2009
Bath Time for Kittens
Most of these photos were taken 3 days ago while the babies were still sick.
The larger kitten cat in the photos is Sweepy (brother of Sooty) who is just 6 months old and from the previous litter of the kittens momma. He, for some very strange reason, has taken to mothering them a bit now and then...
He's about half grown now.
Poor guy doesn't realise, but he is for the 'snip' in a few weeks... Maybe that will help his mothering skills... (When I can catch the Mother she is also having her 'fun' curtailed!)
Dinner Time Today...
Bath time for babies
You WILL let me bath you...
Look at the size of that tongue...
The larger kitten cat in the photos is Sweepy (brother of Sooty) who is just 6 months old and from the previous litter of the kittens momma. He, for some very strange reason, has taken to mothering them a bit now and then...
He's about half grown now.
Poor guy doesn't realise, but he is for the 'snip' in a few weeks... Maybe that will help his mothering skills... (When I can catch the Mother she is also having her 'fun' curtailed!)
Dinner Time Today...
Bath time for babies
You WILL let me bath you...
Look at the size of that tongue...
Friday, 25 September 2009
Bread and Butter Pudding My Mum Used to Make
I will admit to this being an absolute favourite of mine and I personally put neither cream or custard on it.. I like it as is MMMMMMM.
Bread & Butter Pudding
12 slices thinly cut White Bread
3 ozs Butter (quite soft)
8 Eggs
3 ozs Caster Sugar (fine sugar but not icing sugar)
3 ozs Sultanas
1.75 litres (3.75 US pints) full fat Milk
2 teaspoons Vanilla Extract
Freshly ground Nutmeg to taste
1. Cut the crusts off of the slices of bread and butter them all on both sides (if you need more butter use it).
2. Cut each slice into 4 triangles.
3. Arrange one single layer of the triangles in a large shallow (capacity about 2 litres) ovenproof dish, overlapping them slightly. Use about half the slices.
4. Sprinkle half the sultanas evenly across the slices.
5. Layer the rest of the slices of bread on top, evenly and slightly overlapping again.
6. Beat together the sugar, eggs, milk and vanilla extract in a bowl.
7. Pour half the egg mixture over the bread and leave to stand and soak in for 10 minutes.
8. After 10 minutes beat the remaining egg mixture again, add in the sultanas then pour it all into the dish evenly across the bread pieces.
9. Sprinkle with the nutmeg. Some people seem to prefer cinnamon rather than the nutmeg.
10. Cook for about 50 minutes at 160C, or 140C if its a fan assisted oven. That's 320F, or 285F for fan assisted ovens. For gas ovens its mark 2 for maybe 55 - 60 minutes, but keep an eye on it. Basically cook it until the custard is set and the top is nice and crispy and browning (not burnt).
This is great hot or cold... and is positively addictive.
Bread & Butter Pudding
12 slices thinly cut White Bread
3 ozs Butter (quite soft)
8 Eggs
3 ozs Caster Sugar (fine sugar but not icing sugar)
3 ozs Sultanas
1.75 litres (3.75 US pints) full fat Milk
2 teaspoons Vanilla Extract
Freshly ground Nutmeg to taste
1. Cut the crusts off of the slices of bread and butter them all on both sides (if you need more butter use it).
2. Cut each slice into 4 triangles.
3. Arrange one single layer of the triangles in a large shallow (capacity about 2 litres) ovenproof dish, overlapping them slightly. Use about half the slices.
4. Sprinkle half the sultanas evenly across the slices.
5. Layer the rest of the slices of bread on top, evenly and slightly overlapping again.
6. Beat together the sugar, eggs, milk and vanilla extract in a bowl.
7. Pour half the egg mixture over the bread and leave to stand and soak in for 10 minutes.
8. After 10 minutes beat the remaining egg mixture again, add in the sultanas then pour it all into the dish evenly across the bread pieces.
9. Sprinkle with the nutmeg. Some people seem to prefer cinnamon rather than the nutmeg.
10. Cook for about 50 minutes at 160C, or 140C if its a fan assisted oven. That's 320F, or 285F for fan assisted ovens. For gas ovens its mark 2 for maybe 55 - 60 minutes, but keep an eye on it. Basically cook it until the custard is set and the top is nice and crispy and browning (not burnt).
This is great hot or cold... and is positively addictive.
Wednesday, 23 September 2009
Poached Pears & Chocolate Sauce
I must apologise for the somewhat shorter and rushed blogs of the last few days, but the baby kittens take up a LOT of my time !
And I'm exhausted !
So... here is a very old favourite that my Mother adored and made now and then...
Poached Pears and Chocolate Sauce
4 Pears (peeled, halved and cored)
1 litre (4 cups in the US) Water
1 Cinnamon Stick
1 Vanilla Bean (halved longways)
4 ozs (1/2 cup) White Sugar
7 ozs Dark Chocolate (chopped roughly)
4.5 fl ozs (1/2 cup or 125ml) Double Cream
1. Put the pears, cinnamon, water, vanilla bean and sugar into a saucepan.
2. Stir gently over medium heat until the sugar is melted.
3. Bring to the boil, then simmer, covered, for around 8 minutes, or under the pears become tender.
4. Drain. You don't need to keep the liquid.... unless you can think of a use for it.
5. Mix the chocolate and cream in a small saucepan.
6. Stir it over a low gentle heat for about 5 minutes until it is smooth and irresistible...
7. Pour the chocolate cream over the pears to serve.
Tomorrow I am going to post my old Bread and Butter Pudding, and a bit about a farmer with a difference at the Kinvara Farmer's Market...
And I'm exhausted !
So... here is a very old favourite that my Mother adored and made now and then...
Poached Pears and Chocolate Sauce
4 Pears (peeled, halved and cored)
1 litre (4 cups in the US) Water
1 Cinnamon Stick
1 Vanilla Bean (halved longways)
4 ozs (1/2 cup) White Sugar
7 ozs Dark Chocolate (chopped roughly)
4.5 fl ozs (1/2 cup or 125ml) Double Cream
1. Put the pears, cinnamon, water, vanilla bean and sugar into a saucepan.
2. Stir gently over medium heat until the sugar is melted.
3. Bring to the boil, then simmer, covered, for around 8 minutes, or under the pears become tender.
4. Drain. You don't need to keep the liquid.... unless you can think of a use for it.
5. Mix the chocolate and cream in a small saucepan.
6. Stir it over a low gentle heat for about 5 minutes until it is smooth and irresistible...
7. Pour the chocolate cream over the pears to serve.
Tomorrow I am going to post my old Bread and Butter Pudding, and a bit about a farmer with a difference at the Kinvara Farmer's Market...
Monday, 21 September 2009
Pelargonium For Colds, Sore Throats etc
With Autumn here and Winter just around the corner (for those of us in the northern hemisphere anyway), I thought it might be useful, and maybe even interesting, to occasionally share a few remedies and ideas that help boost the immune system and therefore fend off those colds, coughs and yukky phlegm ridden noses and throats...
I'm sure almost all who will read this will have heard of Pelargoniums, or maybe not... They are a flower from South Africa which is part of the Geranium family.
Many of us dutifully stuff them in our hanging baskets and window boxes every summer... for me its a sweet reminder of a couple summers in Greece.
Pelargoniums have been used by the Zulus, Basutos, Mfengi, and Xhosa people in South Africa for a very long time. They use the plant for many upper respiratory tract infections, as well as the milder problem of a cough and other things, including gastrointestinal problems.
The South African word for Pelargonium is Umckaloabo, which is the Zulu word for a heavy cough...
In the 1890s Charles Stevens, from England, went to South Africa looking for a cure for tuberculosis. He found it through a tribal healer with the Basuto tribe, and returned to England cured. He also returned with the cure, which was very popular for a while, until synthetic drug cures were devised, and then it was suddenly forgotten.
More recently research has become interested in the plant again, and research is being conducted into its use as an alternative to antibiotics when treating upper respiratory infections, like colds, coughs, sinusitis, sore throats and even bronchitis.
What is actually used in the alternative to antibiotic remedies is Pelargonium sidoides. The extract is taken from the roots.
The best way to take Pelargonium is to use the extract or tablets as soon as you feel a cold or a sore throat starting. Use about 30 drops 3 times a day of the extract, but do not use it for more than 2 weeks. Do not use while you are pregnant or breastfeeding, not if you are on Warfarin. Apart from that it is safe with other remedies and drugs.
A home remedy for allergies in some people, is to make a tea from Pelargonium leaves...
Pelargonium Tea (for allergies)
5 or 6 fresh Pelargonium leaves
Water
1. Put the leaves into a teacup of just boiled water and steep for 20 minutes.
2. Drink straight after the 20 minutes, and sweeten with honey if you prefer. Clover honey goes very nice in this.
3. Make and drink this 3 times a day while symptoms persist.
Sometimes it takes a while to work, and it doesn't work for all allergies for all people.
I'm sure almost all who will read this will have heard of Pelargoniums, or maybe not... They are a flower from South Africa which is part of the Geranium family.
Many of us dutifully stuff them in our hanging baskets and window boxes every summer... for me its a sweet reminder of a couple summers in Greece.
Pelargoniums have been used by the Zulus, Basutos, Mfengi, and Xhosa people in South Africa for a very long time. They use the plant for many upper respiratory tract infections, as well as the milder problem of a cough and other things, including gastrointestinal problems.
The South African word for Pelargonium is Umckaloabo, which is the Zulu word for a heavy cough...
In the 1890s Charles Stevens, from England, went to South Africa looking for a cure for tuberculosis. He found it through a tribal healer with the Basuto tribe, and returned to England cured. He also returned with the cure, which was very popular for a while, until synthetic drug cures were devised, and then it was suddenly forgotten.
More recently research has become interested in the plant again, and research is being conducted into its use as an alternative to antibiotics when treating upper respiratory infections, like colds, coughs, sinusitis, sore throats and even bronchitis.
What is actually used in the alternative to antibiotic remedies is Pelargonium sidoides. The extract is taken from the roots.
The best way to take Pelargonium is to use the extract or tablets as soon as you feel a cold or a sore throat starting. Use about 30 drops 3 times a day of the extract, but do not use it for more than 2 weeks. Do not use while you are pregnant or breastfeeding, not if you are on Warfarin. Apart from that it is safe with other remedies and drugs.
A home remedy for allergies in some people, is to make a tea from Pelargonium leaves...
Pelargonium Tea (for allergies)
5 or 6 fresh Pelargonium leaves
Water
1. Put the leaves into a teacup of just boiled water and steep for 20 minutes.
2. Drink straight after the 20 minutes, and sweeten with honey if you prefer. Clover honey goes very nice in this.
3. Make and drink this 3 times a day while symptoms persist.
Sometimes it takes a while to work, and it doesn't work for all allergies for all people.
Sunday, 20 September 2009
Polenta Fruit Cake
This recipe is for the most amazing fruit cake. It has an incredible fresh taste to it, and is moist yet light.
I does not rise very high, but don't be tempted to change the ingredients because of this, as its just perfect as it is.
Polenta Fruit Cake
3.5 ozs softened Butter
3.5 ozs Castor Sugar (superfine)
1.75 ozs Self-raising Flour (sieved)
3.5 ozs Polenta (cornmeal)
2 Eggs, beaten
1 teaspoon Baking Powder
8 ozs mixed Dried Fruit
1 oz Pinenuts (pine kernels)
Grated rind from 1 Lemon (use an organic lemon to avoid the chemical spray on wax they use to preserve non organic ones)
4 tablespoons Lemon Juice
2 tablespoons Milk
I does not rise very high, but don't be tempted to change the ingredients because of this, as its just perfect as it is.
Polenta Fruit Cake
3.5 ozs softened Butter
3.5 ozs Castor Sugar (superfine)
1.75 ozs Self-raising Flour (sieved)
3.5 ozs Polenta (cornmeal)
2 Eggs, beaten
1 teaspoon Baking Powder
8 ozs mixed Dried Fruit
1 oz Pinenuts (pine kernels)
Grated rind from 1 Lemon (use an organic lemon to avoid the chemical spray on wax they use to preserve non organic ones)
4 tablespoons Lemon Juice
2 tablespoons Milk
1. Prepare a 7 inch cake tin by greasing it well, and then lining the base with greaseproof paper.
2. In a bowl mix together the butter and sugar until it gets a bit paler and is nice and fluffy.
3. Mix in the eggs (beaten) a little bit at a time. Mix well in between each addition.
4. Next fold in the flour, baking powder and the polenta (cornmeal), until it is all well mixed in.
5. Finally mix in the dried fruit, the pinenuts, the grated lemon rind and the milk.
6. Spoon the mixture into the prepared tin and make the top level.
7. Cook at 180C, 350F or Gas Mark 4, for about 1 hour, or until a thin skewer inserted into the middle comes out clean.
8. Leave the cake to cool in the tin before you try and remove it.
You can use all sorts of dried fruit for this. Besides the normal sultanas, currants and raisins, try glace cherries, chopped dates, chopped dried apricots or even figs.
This freezes well... that is if it lasts that long !
Saturday, 19 September 2009
Leek & Potato Soup (My Fav)
I have had a couple of days from hell !
Thomas and Aoife went to play with the pony in the field next door this morning....
Both kittens are now pretty sick and need loads of TLC and touchy feely nursing...
And I'm feeling pretty exhausted physically... so house is a tip and the garden is growing too fast !
So, tomorrow I am going to make my favourite soup... I adore this soup and it always cheers me up. It is also very easy to make.
Leek & Potato Soup
2 large Leeks (washed and sliced)
1 large Potato (diced)
1/2 oz Butter (I often also use extra virgin olive oil)
1/2 pint Chicken Stock (or vegetable stock but make sure its a tasty one with garlic)
1/2 pint Milk (full is best, but skimmed is great too if you want to do the slimming/health thing)
Sea salt
Freshly ground Black Pepper
Fresh Chives (snipped small as the garnish)
1. Fry the sliced leeks in the butter/oil, stirring with a wooden spoon, for about 3 minutes. Just until they are soft, but not brown.
2. Add the diced potato and cook for another minute.
(I often do not peel the potato as a lot of the vitamins are in the skin. If you do this and it isn't organic, make sure that it is very well washed).
3. Add the stock, and then the salt and pepper to taste.
4. Bring it to the boil.
5. Once boiling, cover it partially and reduce the heat to a simmer. Simmer like this for 20 minutes.
6. Remove the pan from the heat and let it cool for a few minutes, then blend the soup in a blender, or in the pan with a hand blender (I use a hand blender, much faster and less washing up).
7. Return the soup to the saucepan and add the milk.
8. Reheat without boiling and then serve sprinkled with the chopped chives to taste.
This soup freezes beautifully. But it freezes best if you freeze it as a soup before you add the milk. You can defrost it and add the milk when you use it.
Thomas and Aoife went to play with the pony in the field next door this morning....
Both kittens are now pretty sick and need loads of TLC and touchy feely nursing...
And I'm feeling pretty exhausted physically... so house is a tip and the garden is growing too fast !
So, tomorrow I am going to make my favourite soup... I adore this soup and it always cheers me up. It is also very easy to make.
Leek & Potato Soup
2 large Leeks (washed and sliced)
1 large Potato (diced)
1/2 oz Butter (I often also use extra virgin olive oil)
1/2 pint Chicken Stock (or vegetable stock but make sure its a tasty one with garlic)
1/2 pint Milk (full is best, but skimmed is great too if you want to do the slimming/health thing)
Sea salt
Freshly ground Black Pepper
Fresh Chives (snipped small as the garnish)
1. Fry the sliced leeks in the butter/oil, stirring with a wooden spoon, for about 3 minutes. Just until they are soft, but not brown.
2. Add the diced potato and cook for another minute.
(I often do not peel the potato as a lot of the vitamins are in the skin. If you do this and it isn't organic, make sure that it is very well washed).
3. Add the stock, and then the salt and pepper to taste.
4. Bring it to the boil.
5. Once boiling, cover it partially and reduce the heat to a simmer. Simmer like this for 20 minutes.
6. Remove the pan from the heat and let it cool for a few minutes, then blend the soup in a blender, or in the pan with a hand blender (I use a hand blender, much faster and less washing up).
7. Return the soup to the saucepan and add the milk.
8. Reheat without boiling and then serve sprinkled with the chopped chives to taste.
This soup freezes beautifully. But it freezes best if you freeze it as a soup before you add the milk. You can defrost it and add the milk when you use it.
Friday, 18 September 2009
Blackberry Ice Cubes
I just had to post this very neat idea that just came to me.
These would be perfect in lemonade, or even maybe in vodka or Bacardi. Or how about putting one in your gin and tonic !
Blackberry Ice Cubes
Fresh Blackberries
1. Rinse the blackberries very quickly under the tap to wash off any unwanted wildlife.
2. Pack them into ice cube holes in an ice cube tray. Squish them down a bit to fill them well, but not too much.
3. Freeze the filled ice cube trays in the freezer.
4. When well frozen, remove the blackberry cubes from the trays and pack quickly into freezer bags or Tupperware containers (whilst still very hard and frozen).
5. Return straight back to the freezer to store.
These would be perfect in lemonade, or even maybe in vodka or Bacardi. Or how about putting one in your gin and tonic !
Blackberry Ice Cubes
Fresh Blackberries
1. Rinse the blackberries very quickly under the tap to wash off any unwanted wildlife.
2. Pack them into ice cube holes in an ice cube tray. Squish them down a bit to fill them well, but not too much.
3. Freeze the filled ice cube trays in the freezer.
4. When well frozen, remove the blackberry cubes from the trays and pack quickly into freezer bags or Tupperware containers (whilst still very hard and frozen).
5. Return straight back to the freezer to store.
Blackberry Sangria !
I have been nursing a very sick kitten all evening and so haven't had much time to write my blog today...
Whilst hugging said kitten on my tummy, I was surfing the web for innovative things to do with blackberries and found this really fun recipe ! It reminded me of a good friend from North Carolina and I just had to share it, if only for her sake...
That's my excuse...
Blackberry Sangria
10 glasses of a spicy red wine
10 ozs of dark strong rum (Captain Morgans or Navy Rum is perfect)
50 Blackberries (fresh or frozen)
1. Use a large jug or bowl.
2. Put all the ingredients into the jug or bowl and refrigerate until nice and cold.
3. If you are using frozen blackberries, it is ok to put them in frozen. This will be like blackberry ice cubes.
4. Stir and drink !
Whilst hugging said kitten on my tummy, I was surfing the web for innovative things to do with blackberries and found this really fun recipe ! It reminded me of a good friend from North Carolina and I just had to share it, if only for her sake...
That's my excuse...
Blackberry Sangria
10 glasses of a spicy red wine
10 ozs of dark strong rum (Captain Morgans or Navy Rum is perfect)
50 Blackberries (fresh or frozen)
1. Use a large jug or bowl.
2. Put all the ingredients into the jug or bowl and refrigerate until nice and cold.
3. If you are using frozen blackberries, it is ok to put them in frozen. This will be like blackberry ice cubes.
4. Stir and drink !
Wednesday, 16 September 2009
Tuesday, 15 September 2009
Kitty Bedding & Ladybird Feeders
I have had an extremely busy day...
I fed kittens 20 million times... I changed kitten bedding 30 million times... I gave 2 kittens a wash... potty training 40 million times... mopping up 'accidents' 4 times... charged strimmer battery 3 times... strimmed grass 3 times... made 5 loaves wholemeal soda bread for a friend... cooked a roast dinner... did too much proof reading (yuk)... made 20 million peanut butter cookies for the same friend... watched the same friend fix my gate (thank you)... did 3 loads of washing (mostly kitty bedding)... loaded the dishwasher twice... did shopping for cat food and bought 20 millions tins of Whiskas (wonder if I could get discount for mentioning them...)...
Oh by the way all cat lovers. I discovered yesterday that a 6 pack is €3.72 in Dunnes and €5.72 in SuperValu ! Massive difference and well done to Dunnes ! By the way that's a 6 pack of Whiskas tins... Cats don't eat Stella...
Then I chilled.... and read the latest issue of 'Organic Matters', an Irish organic interest mag which is always different and fun.
I found an article on a wee store in Dublin, Dundrum in fact, called The Organic Foodstore (Ecologic). They are Ireland's first organic corner shop ! I can't wait to visit them, but meanwhile I have to make do with surfing their website at www.ecologic.ie.
I fell in love with the ladybird feeders they have for sale on there !
Well I had promised a few friends to have the latest kitten pics up here this evening... but I was just too tired.
Sorry.
I will post them tomorrow I promise !
I fed kittens 20 million times... I changed kitten bedding 30 million times... I gave 2 kittens a wash... potty training 40 million times... mopping up 'accidents' 4 times... charged strimmer battery 3 times... strimmed grass 3 times... made 5 loaves wholemeal soda bread for a friend... cooked a roast dinner... did too much proof reading (yuk)... made 20 million peanut butter cookies for the same friend... watched the same friend fix my gate (thank you)... did 3 loads of washing (mostly kitty bedding)... loaded the dishwasher twice... did shopping for cat food and bought 20 millions tins of Whiskas (wonder if I could get discount for mentioning them...)...
Oh by the way all cat lovers. I discovered yesterday that a 6 pack is €3.72 in Dunnes and €5.72 in SuperValu ! Massive difference and well done to Dunnes ! By the way that's a 6 pack of Whiskas tins... Cats don't eat Stella...
Then I chilled.... and read the latest issue of 'Organic Matters', an Irish organic interest mag which is always different and fun.
I found an article on a wee store in Dublin, Dundrum in fact, called The Organic Foodstore (Ecologic). They are Ireland's first organic corner shop ! I can't wait to visit them, but meanwhile I have to make do with surfing their website at www.ecologic.ie.
I fell in love with the ladybird feeders they have for sale on there !
Well I had promised a few friends to have the latest kitten pics up here this evening... but I was just too tired.
Sorry.
I will post them tomorrow I promise !
Monday, 14 September 2009
Apricot & Walnut Chutney
I have been making this chutney for several years now... It really is quite yummy, and different.
Apricot & Walnut Chutney
3 lbs fresh Apricots or 1 lb of dried Apricots
1 lb Onions (chopped)
1.5 pints Cider Vinegar
2 Garlic Cloves (chopped and crushed)
Zest of 2 oranges (just the orange outer surface, not the white pith)
1 lb demarera Sugar
8 oz Raisins
8 oz Walnuts
1.5 teaspoons Sea Salt
1 teaspoon English Mustard
1/2 teaspoon Allspice powder
1. If using dried apricots, put them in water overnight to swell, then drain and chop them up.
2. If using fresh apricots, halve them, remove the stone and chop them up roughly, but not too big.
3. Boil the chopped onions for a few minutes until just soft. Then drain them.
4. Put all the ingredients (apart from the walnuts) into a large preserving pan. Bring it to the boil.
5. Once boiling, turn down the heat and simmer gently, stirring often. Simmer for about 1.5 hours, or until it is thick and jammy. Remove from the heat.
6. Add the walnuts (very roughly chopped) and stir them in.
7. Pour, whilst hot, into sterilised jars and seal straight away.
This will make about 6 lbs.
Apricot & Walnut Chutney
3 lbs fresh Apricots or 1 lb of dried Apricots
1 lb Onions (chopped)
1.5 pints Cider Vinegar
2 Garlic Cloves (chopped and crushed)
Zest of 2 oranges (just the orange outer surface, not the white pith)
1 lb demarera Sugar
8 oz Raisins
8 oz Walnuts
1.5 teaspoons Sea Salt
1 teaspoon English Mustard
1/2 teaspoon Allspice powder
1. If using dried apricots, put them in water overnight to swell, then drain and chop them up.
2. If using fresh apricots, halve them, remove the stone and chop them up roughly, but not too big.
3. Boil the chopped onions for a few minutes until just soft. Then drain them.
4. Put all the ingredients (apart from the walnuts) into a large preserving pan. Bring it to the boil.
5. Once boiling, turn down the heat and simmer gently, stirring often. Simmer for about 1.5 hours, or until it is thick and jammy. Remove from the heat.
6. Add the walnuts (very roughly chopped) and stir them in.
7. Pour, whilst hot, into sterilised jars and seal straight away.
This will make about 6 lbs.
Sunday, 13 September 2009
Tonights Sunset, Some Cats & Some Local Scenery
These are four of my older babies. The 2 on the left are a bit older than the 2 on the right, who were only half grown when this was taken.
This pic is of the floods this week, about a mile from me.
Tabby and Tibby taking a nap...
More floods... in fact this is a winter Turlough, just also full in the summer.
Tonight's beautiful sunset, taken from the back of my house.
Blackberry Leaves - Teas & Decoctions
The skill of maintaining and balancing our own health appears to have mostly become a lost art in modern society.
Over the coming months I will try and share some of my bits and pieces with you, and hopefully some people will find them interesting and useful, and maybe even save some pennies rather than buy expensive potions from the chemist !
Today I was strimming away some overgrown blackberry brambles, which had started to invade the area where I have raspberries growing. It reminded me to gather some young blackberry shoots and young leaves before Autumn arrives.
Blackberry leaves are a very ancient remedy for several complaints. They are full of tannins and vitamin C. You can drink them daily and they have no side effects. However, a short break after a week of heavy use is advisable.
Uses
A tea made with blackberry leaves can help ease diarrhea (good for gastrointestinal flu with diarrhea and tummy cramps). It can ease heavy periods in women.
Use the tea as a gargle for inflamed gums and throat, and for minor sore throats.
You can make a compress of the blackberry leaves (or soak a cloth in the blackberry leaf tea liquid and place on the area) to soothe inflamed skin rashes. Leave it on for 30 minutes, covered with plastic or cling film (saran wrap in the US?) to keep the heat etc in.
Varicose veins and eczema can also benefit from the compress.
The vitamin C in the blackberry tea strengthens the immune system and promotes tissue repair.
Blackberry Leaf Tea
(a mild, general use tea)
Pour a cup of boiling water onto 2 teaspoonfuls of dried blackberry leaves.
Leave to steep (soak) for 10 minutes.
Strain and drink.
Blackberry Leaf Decoction
(for a stronger medicinal effect)
Boil 3 or 4 heaped tablespoons of the dried blackberry leaves in 2 pints of water. Keep boiling until about half the water has boiled off (evaporated).
Drink 2 or 3 small cupfuls a day.
Making a decoction (rather than a tea) releases more of the tannins from the leaves, making it stronger.
Both are rather an acquired taste (in my mind) and I personally add various honeys to the tea to make it sweeter. Clover honey is one of my favs.
Drying Blackberry Leaves
Pick the young and tender green leaves and shoots.
Dry them thoroughly in a dark place for at least 5 days, or a lot longer if you have the space.
Store in a dark, airtight container. You may need to aerate the container now and them to avoid mould. However, if you dry them longer and totally, this shouldn't be needed.
Over the coming months I will try and share some of my bits and pieces with you, and hopefully some people will find them interesting and useful, and maybe even save some pennies rather than buy expensive potions from the chemist !
Today I was strimming away some overgrown blackberry brambles, which had started to invade the area where I have raspberries growing. It reminded me to gather some young blackberry shoots and young leaves before Autumn arrives.
Blackberry leaves are a very ancient remedy for several complaints. They are full of tannins and vitamin C. You can drink them daily and they have no side effects. However, a short break after a week of heavy use is advisable.
Uses
A tea made with blackberry leaves can help ease diarrhea (good for gastrointestinal flu with diarrhea and tummy cramps). It can ease heavy periods in women.
Use the tea as a gargle for inflamed gums and throat, and for minor sore throats.
You can make a compress of the blackberry leaves (or soak a cloth in the blackberry leaf tea liquid and place on the area) to soothe inflamed skin rashes. Leave it on for 30 minutes, covered with plastic or cling film (saran wrap in the US?) to keep the heat etc in.
Varicose veins and eczema can also benefit from the compress.
The vitamin C in the blackberry tea strengthens the immune system and promotes tissue repair.
Blackberry Leaf Tea
(a mild, general use tea)
Pour a cup of boiling water onto 2 teaspoonfuls of dried blackberry leaves.
Leave to steep (soak) for 10 minutes.
Strain and drink.
Blackberry Leaf Decoction
(for a stronger medicinal effect)
Boil 3 or 4 heaped tablespoons of the dried blackberry leaves in 2 pints of water. Keep boiling until about half the water has boiled off (evaporated).
Drink 2 or 3 small cupfuls a day.
Making a decoction (rather than a tea) releases more of the tannins from the leaves, making it stronger.
Both are rather an acquired taste (in my mind) and I personally add various honeys to the tea to make it sweeter. Clover honey is one of my favs.
Drying Blackberry Leaves
Pick the young and tender green leaves and shoots.
Dry them thoroughly in a dark place for at least 5 days, or a lot longer if you have the space.
Store in a dark, airtight container. You may need to aerate the container now and them to avoid mould. However, if you dry them longer and totally, this shouldn't be needed.
Saturday, 12 September 2009
Peanut Butter Cookies - A Special Request
Due to a special request by a parent desperate to placate ravenous sons, I am posting my recipe for Peanut Butter Cookies. The only problem is that you need to cook a lot of them, as they don't last very long...
Peanut Butter Cookies
4.5 ozs (half a cup) salted Butter
5.5 ozs (half a cup) crunchy Peanut Butter (very important you use the original American kind)
8 ozs (1 cup) white Sugar
1 egg - beaten
5.5 ozs (1.25 cups) plain white Flour (all purpose)
Half teaspoon Baking Powder (baking soda works too)
Pinch of Salt
1. Line baking trays with greaseproof paper, or alternately grease the trays if they are reasonably non stick.
2. Mix and beat together the butter and the peanut butter.
3. Bit by bit add the sugar and then beat it in well.
4. Add the beaten egg a little bit at a time. Mix it in well.
5. Add the flour, baking powder and salt into the mixture and mix well until blended completely.
6. Wrap the resulting dough and leave in the fridge for about 30 minutes.
7. Make about 20 balls from the dough and place them on the baking trays, well apart as they will spread ! Flatten each one a small bit with the back of a fork.
8. Cook in an oven which is already at 190C, 375F or Gas Mark 5. Cook for 15 minutes.
9. Leave to cool for a bit (10 to 20 minutes) before transferring to a wire rack to cool. If you move them straight away they are still soft and will break up.
Peanut Butter Cookies
4.5 ozs (half a cup) salted Butter
5.5 ozs (half a cup) crunchy Peanut Butter (very important you use the original American kind)
8 ozs (1 cup) white Sugar
1 egg - beaten
5.5 ozs (1.25 cups) plain white Flour (all purpose)
Half teaspoon Baking Powder (baking soda works too)
Pinch of Salt
1. Line baking trays with greaseproof paper, or alternately grease the trays if they are reasonably non stick.
2. Mix and beat together the butter and the peanut butter.
3. Bit by bit add the sugar and then beat it in well.
4. Add the beaten egg a little bit at a time. Mix it in well.
5. Add the flour, baking powder and salt into the mixture and mix well until blended completely.
6. Wrap the resulting dough and leave in the fridge for about 30 minutes.
7. Make about 20 balls from the dough and place them on the baking trays, well apart as they will spread ! Flatten each one a small bit with the back of a fork.
8. Cook in an oven which is already at 190C, 375F or Gas Mark 5. Cook for 15 minutes.
9. Leave to cool for a bit (10 to 20 minutes) before transferring to a wire rack to cool. If you move them straight away they are still soft and will break up.
Sausages, Mashed Potato and Onion Gravy
Wow more sunshine and pale blue skies ! Miracles can happen after all...
I am pottering in the garden on and off. I have a wonderful, very light and easy to hold Bosch battery strimmer which is perfect for me and my rheumatoid arthritis, as I can no longer pull start my petrol mower or brush cutter. The only problem is the battery lasts about 20 to 30 minutes and then takes 3 hours to charge ! So on my (very long) wish list are 4 more battery chargers and batteries... However, at least the battery running out means I rest like I am meant to, much to my frustration.
Yesterday I bought some sausages and bacon from The Friendly Farmer at Kinvara farmer's market. He is there every week and rears all his animals the old fashioned way with free range 'strip' grazing. He uses no chemicals and the absolute minimum of medications. He also uses mostly old traditional breeds, which are hardy and have much more taste (more fat yes as this is natural etc and you can always cut it off).
Tonight I am going to cook his sausages (80% pork) and eat them with some mashed potatoes and onion gravy.
I am pottering in the garden on and off. I have a wonderful, very light and easy to hold Bosch battery strimmer which is perfect for me and my rheumatoid arthritis, as I can no longer pull start my petrol mower or brush cutter. The only problem is the battery lasts about 20 to 30 minutes and then takes 3 hours to charge ! So on my (very long) wish list are 4 more battery chargers and batteries... However, at least the battery running out means I rest like I am meant to, much to my frustration.
Yesterday I bought some sausages and bacon from The Friendly Farmer at Kinvara farmer's market. He is there every week and rears all his animals the old fashioned way with free range 'strip' grazing. He uses no chemicals and the absolute minimum of medications. He also uses mostly old traditional breeds, which are hardy and have much more taste (more fat yes as this is natural etc and you can always cut it off).
Tonight I am going to cook his sausages (80% pork) and eat them with some mashed potatoes and onion gravy.
Mmmmmmmmmmm.
News Flash
Next week Ronan has promised to 'pose' for me and this blog... so watch this space and be introduced to the 'real' Ronan, The Friendly Farmer, on location at Kinvara farmer's market...
Sophii's Mashed Potato
6 medium Potatoes
2 oz salted Butter
1 Egg
Dribble of Milk
Freshly ground Black Pepper
1. Peel, chop and cook the potatoes until they are cooked fully.
2. Drain the potatoes and return them to the warm saucepan.
3. Add the butter, raw egg, a dash of milk (be very careful not to put too much milk), and a good grinding of black pepper.
4. Mash the potatoes with the other ingredients until it is all totally smooth and creamy.
5. Don't panic about the egg being raw. A. I use only local organic, free range eggs, and I know the farmer, so I know they are ok. B. When in with the hot potatoes and mashed, the egg cooks fast anyway.
I personally am not fond of salt, and never add it to anything apart from on very rare occasions. This mash is perfect without adding salt, especially as you have used salted butter. Try it please, before you add extra salt, you will be very surprised.
Onion Gravy
Gravy
Onions
Olive Oil
1. Peel, slice and fry the onions in the olive oil until clear, browning and starting to go sweet and caramelised.
2. Make your gravy as normal (either from scratch or the instant Bisto kind).
3. Add the onions to the gravy and serve with the sausages and mash !
Disclaimer !
The writer is not responsible for the readers of this blog getting fat...
News Flash
Next week Ronan has promised to 'pose' for me and this blog... so watch this space and be introduced to the 'real' Ronan, The Friendly Farmer, on location at Kinvara farmer's market...
Sophii's Mashed Potato
6 medium Potatoes
2 oz salted Butter
1 Egg
Dribble of Milk
Freshly ground Black Pepper
1. Peel, chop and cook the potatoes until they are cooked fully.
2. Drain the potatoes and return them to the warm saucepan.
3. Add the butter, raw egg, a dash of milk (be very careful not to put too much milk), and a good grinding of black pepper.
4. Mash the potatoes with the other ingredients until it is all totally smooth and creamy.
5. Don't panic about the egg being raw. A. I use only local organic, free range eggs, and I know the farmer, so I know they are ok. B. When in with the hot potatoes and mashed, the egg cooks fast anyway.
I personally am not fond of salt, and never add it to anything apart from on very rare occasions. This mash is perfect without adding salt, especially as you have used salted butter. Try it please, before you add extra salt, you will be very surprised.
Onion Gravy
Gravy
Onions
Olive Oil
1. Peel, slice and fry the onions in the olive oil until clear, browning and starting to go sweet and caramelised.
2. Make your gravy as normal (either from scratch or the instant Bisto kind).
3. Add the onions to the gravy and serve with the sausages and mash !
Disclaimer !
The writer is not responsible for the readers of this blog getting fat...
Friday, 11 September 2009
Kittens In Slippers
I thought I would share a few of these photos taken yesterday...
They are just too cute.
Traditional Wholemeal Soda Bread Recipe
I was at a friend's house yesterday and made some soda bread for the family. Unfortunately the oven I used there burnt everything on the bottom ! But the rest of the bread was ok... just a solid bottom.
Never mind... I know a good cook shouldn't blame her tools, but it really wasn't my fault !!
I thought I would share my recipe. It's very old and basic. So if you want the real thing, don't change anything, apart from maybe use 100% wholemeal flour as many years ago that's all normal people would have had.
Especially don't use baking power instead of baking (or bread) soda. The bread will taste yukky and metallic, and really isn't good.
Personally I prefer it 50/50 with the flours. Having said that soda bread isn't my favourite as I'm a yeast bread fan myself, or nan bread, or pitta bread MMMM.
Wholemeal Soda Cake (Bread)
2 cups Stoneground Wholemeal Flour
2 cups plain White Flour
1 teaspoon Baking (bread) Soda
1 pinch Salt
1.5 cups Buttermilk (Sour Milk is available in the states I think)
1. Heat the oven to 400F, 200C or gas mark 6.
2. Mix the 2 flours, the salt and the bread/baking soda in a large bowl.
3. Make a well in the middle (a hole) and pour in the buttermilk.
4. Stir in and mix very well. Until you have a good thick dough, but not wet.
5. Flour a work surface and put the dough on it.
6. Make the dough into an even circle. Flatten to about 1.5 to 2 inches thick and about 6 to 8 inches diameter.
7. Using a knife, cut a deep cross across the middle from side to side.
8. Bake in the middle of the oven for 40 minutes.
9. Remove from the oven and wrap in a clean towel. Cool in the towel for 5 to 6 hours.
Eat !!!
My fav would be with unsalted butter and smooth blackcurrant jam... or marmalade. Oh my.
In case you are wondering why no baking powder, the action of the acidic buttermilk (sour milk) on the bread soda releases the leavening carbon dioxide, and that is all you need to raise the soda cake.
Never mind... I know a good cook shouldn't blame her tools, but it really wasn't my fault !!
I thought I would share my recipe. It's very old and basic. So if you want the real thing, don't change anything, apart from maybe use 100% wholemeal flour as many years ago that's all normal people would have had.
Especially don't use baking power instead of baking (or bread) soda. The bread will taste yukky and metallic, and really isn't good.
Personally I prefer it 50/50 with the flours. Having said that soda bread isn't my favourite as I'm a yeast bread fan myself, or nan bread, or pitta bread MMMM.
Wholemeal Soda Cake (Bread)
2 cups Stoneground Wholemeal Flour
2 cups plain White Flour
1 teaspoon Baking (bread) Soda
1 pinch Salt
1.5 cups Buttermilk (Sour Milk is available in the states I think)
1. Heat the oven to 400F, 200C or gas mark 6.
2. Mix the 2 flours, the salt and the bread/baking soda in a large bowl.
3. Make a well in the middle (a hole) and pour in the buttermilk.
4. Stir in and mix very well. Until you have a good thick dough, but not wet.
5. Flour a work surface and put the dough on it.
6. Make the dough into an even circle. Flatten to about 1.5 to 2 inches thick and about 6 to 8 inches diameter.
7. Using a knife, cut a deep cross across the middle from side to side.
8. Bake in the middle of the oven for 40 minutes.
9. Remove from the oven and wrap in a clean towel. Cool in the towel for 5 to 6 hours.
Eat !!!
My fav would be with unsalted butter and smooth blackcurrant jam... or marmalade. Oh my.
In case you are wondering why no baking powder, the action of the acidic buttermilk (sour milk) on the bread soda releases the leavening carbon dioxide, and that is all you need to raise the soda cake.
Thursday, 10 September 2009
The Elder Bush - Some Age Old Remedies
It has always been know that the Elder is a very special tree (well a large shrub really). It has been used for medicinal and magical purposes since people became aware of such things.
The delicate cream Elderflowers appear in May and the dark red, almost black, berries come in early and mid September. Both are incredibly useful for not only food, but for home remedies and preventatives.
Feeling of Sickness - Use the small green new shoots to make a tea.
Mild Inflammation - The green leaves made into a tea, or a poultice for a particular area.
Winter Colds - A glass of Elderberry & Clove cordial every day will greatly help to keep away those dreaded winter colds.
Wind in Stomach - Use the dried flowers to make a tea. Alternatively, use Elderflower cordial (made in the spring) as a less strong remedy (beautiful as a drink for pure pleasure even when you aren't feeling ill).
Sore Throats & Mouths - Gargle with a strong tea made from the fresh or dried Elderberries. Alternatively gargle with some neat Elderberry Cordial.
I will be adding many future posts on basic home remedies from nature which have been used for hundreds of years, some thousands.
The delicate cream Elderflowers appear in May and the dark red, almost black, berries come in early and mid September. Both are incredibly useful for not only food, but for home remedies and preventatives.
Feeling of Sickness - Use the small green new shoots to make a tea.
Mild Inflammation - The green leaves made into a tea, or a poultice for a particular area.
Winter Colds - A glass of Elderberry & Clove cordial every day will greatly help to keep away those dreaded winter colds.
Wind in Stomach - Use the dried flowers to make a tea. Alternatively, use Elderflower cordial (made in the spring) as a less strong remedy (beautiful as a drink for pure pleasure even when you aren't feeling ill).
Sore Throats & Mouths - Gargle with a strong tea made from the fresh or dried Elderberries. Alternatively gargle with some neat Elderberry Cordial.
I will be adding many future posts on basic home remedies from nature which have been used for hundreds of years, some thousands.
Wednesday, 9 September 2009
Pickled Eggs, Tattooed Gentlemen & Flying Donkeys
It's now dusk and I have (hopefully) secured the donkeys in their summer field with some extra poles in the electric fence, together with a new battery for the fencer itself. I live in dread and constantly expect to see them munching their way through my raspberries and mowing my precious wild flower area just outside the office windows...
All the local farmers tell me how after just 1 or 2 zaps from an electric fence, no animal will even go near it ever again. Once zapped and scared of it, they stay well away even when it is turned off...
That is all animals in Ireland except Thomas and Aoife... The only flying, belly creeping, pole lifting donkeys on the island, maybe even in Europe. They roll under the fence, they jump over it, and they will even push it over bit by bit until they can walk over it... and this is all whilst it is connected to the 'Turbo' electric fencer I bought to replace the normal one they used to laugh at.
So I am sat here this evening with my fingers crossed and hoping that my blood pressure can cope.
I thought that I would share a recipe today, which goes back to my younger years in England when guys in bars used to be incredibly macho and eat pickled eggs with their 'real' ale. In fact in some parts of the UK this traditional snack is still considered a delicacy by many a tattooed, beer swilling gentleman whilst he is partaking of his lunchtime victuals.
Pickled Eggs
10 fl oz (300ml) Malt Vinegar
2 teaspoons Cayenne Pepper
1 handful Pickling Spice
2 teaspoons Black Treacle
4 cloves Garlic, chopped
1 teaspoon Sea Salt
3 dozen hard-boiled Eggs, shelled
1. Boil all the ingredients together, except the eggs, for 15 minutes.
2. Allow the liquid to cool.
3. Place the cold hard-boiled eggs (without their shells) and the pickling liquid in a 2.5kg/5lb sterilised jar.
4. Turn upside down to mix well.
5. Leave for about 1 month before eating.
All the local farmers tell me how after just 1 or 2 zaps from an electric fence, no animal will even go near it ever again. Once zapped and scared of it, they stay well away even when it is turned off...
That is all animals in Ireland except Thomas and Aoife... The only flying, belly creeping, pole lifting donkeys on the island, maybe even in Europe. They roll under the fence, they jump over it, and they will even push it over bit by bit until they can walk over it... and this is all whilst it is connected to the 'Turbo' electric fencer I bought to replace the normal one they used to laugh at.
So I am sat here this evening with my fingers crossed and hoping that my blood pressure can cope.
I thought that I would share a recipe today, which goes back to my younger years in England when guys in bars used to be incredibly macho and eat pickled eggs with their 'real' ale. In fact in some parts of the UK this traditional snack is still considered a delicacy by many a tattooed, beer swilling gentleman whilst he is partaking of his lunchtime victuals.
Pickled Eggs
10 fl oz (300ml) Malt Vinegar
2 teaspoons Cayenne Pepper
1 handful Pickling Spice
2 teaspoons Black Treacle
4 cloves Garlic, chopped
1 teaspoon Sea Salt
3 dozen hard-boiled Eggs, shelled
1. Boil all the ingredients together, except the eggs, for 15 minutes.
2. Allow the liquid to cool.
3. Place the cold hard-boiled eggs (without their shells) and the pickling liquid in a 2.5kg/5lb sterilised jar.
4. Turn upside down to mix well.
5. Leave for about 1 month before eating.
Monday, 7 September 2009
Elderberry Cordial Recipe
It's that time of year again !
Elderberries, aka Sambucus or Elder, are now everywhere and if you are really fast (and lucky) you can beat the birds to them and make lots of delicious drinks and food. Over the next few days I will post lots of elderberry recipes for various things, so that we can all make the most of nature's free food.
Elderberries contain huge amounts of vitamin C, and are a very old traditional remedy for colds and viruses in many countries. The old ways are often some of the best ways.
Remember though to never pick all the berries from a bush or an area, as the local birds also rely on the elderberries as a very valuable source of food at this time of year.
Another thing... Try not to pick the berries from alongside a busy road or in a town, as these will be full of toxins and chemicals pumped out from car and lorry exhausts. Disgusting and somewhat poisonous !
So here is the first of my elderberry recipes, and my favourite...
Elderberry & Clove Cordial
Elderberries (removed from stalks - use a fork and comb them off)
Sugar
Cloves
1. Pick the elderberries on a dry day. Make sure all insects and mouldy berries are discarded.
2. Stew the berries in a large covered stainless steel saucepan, with just enough water to cover the berries. This will take about 45 minutes. Stir occasionally, but keep covered so as not to evaporate the juice.
3. Strain it all through muslin, squeezing to get all the juice out.
4. To each pint of juice add 1 lb of white granulated sugar and 10 cloves.
5. Boil for 10 minutes.
6. Allow the liquid to cool.
7. Bottle the cordial in sterile bottles with good quality plastic screw-on tops, making sure you distribute the cloves evenly amongst the bottles (they act as a preservative). You can use recycled drink bottles and mini wine bottles are brilliant.
The cordial can be used immediately, but will also keep well for a year or two.
Taken with hot water it is renowned as a guard against colds, and a glass a day through winter is a wise precaution...
Elderberries, aka Sambucus or Elder, are now everywhere and if you are really fast (and lucky) you can beat the birds to them and make lots of delicious drinks and food. Over the next few days I will post lots of elderberry recipes for various things, so that we can all make the most of nature's free food.
Elderberries contain huge amounts of vitamin C, and are a very old traditional remedy for colds and viruses in many countries. The old ways are often some of the best ways.
Remember though to never pick all the berries from a bush or an area, as the local birds also rely on the elderberries as a very valuable source of food at this time of year.
Another thing... Try not to pick the berries from alongside a busy road or in a town, as these will be full of toxins and chemicals pumped out from car and lorry exhausts. Disgusting and somewhat poisonous !
So here is the first of my elderberry recipes, and my favourite...
Elderberry & Clove Cordial
Elderberries (removed from stalks - use a fork and comb them off)
Sugar
Cloves
1. Pick the elderberries on a dry day. Make sure all insects and mouldy berries are discarded.
2. Stew the berries in a large covered stainless steel saucepan, with just enough water to cover the berries. This will take about 45 minutes. Stir occasionally, but keep covered so as not to evaporate the juice.
3. Strain it all through muslin, squeezing to get all the juice out.
4. To each pint of juice add 1 lb of white granulated sugar and 10 cloves.
5. Boil for 10 minutes.
6. Allow the liquid to cool.
7. Bottle the cordial in sterile bottles with good quality plastic screw-on tops, making sure you distribute the cloves evenly amongst the bottles (they act as a preservative). You can use recycled drink bottles and mini wine bottles are brilliant.
The cordial can be used immediately, but will also keep well for a year or two.
Taken with hot water it is renowned as a guard against colds, and a glass a day through winter is a wise precaution...
Sunday, 6 September 2009
Banoffi Pie & Kitten Dinners
Right now there isn't much time for anything more than feeding kittens and generally caring for them.
That is apart from chasing escaped donkeys who decided to ram the electric fencing and eat my wildflower lawn and new raspberry canes....
And making raspberry jam...
And massaging my own back...
And playing, I mean learning to use, my new camera courtesy of an Ebay bargain... (means I can post photos here of things I cook and gather).
So, seeing as it is Sunday and the rain is continuous, the wind miserable and the sky a heavy grey, I thought I would share my favourite dessert recipe.
Banoffi Pie
(image courtesy of Wikipedia)
Base
8oz Chocolate Digestive Biscuits
(alternatively try Ginger Nuts for a change)
1 large tablespoon Demerara Sugar
4oz unsalted Butter
Dulce de Leche Layer
14oz (about 400g) tin of full cream sweetened Condensed Milk
Banana Layer
5 Bananas
Cream Layer
3/4 pint (about 425ml) Double Cream (this is very thick cream NOT whipping cream or single cream)
1 small teaspoon Camp Coffee (optional but incredible)
Ground Italian Coffee
1. Crush the biscuits, then mix it into in the melted butter and the demerara sugar.
2. Firm the biscuit mix into the base of a 10" to 12" loose bottomed tin or low sided dish. Alternatively this works great if you just make a very firm, flat circle with the biscuit mix, about 10-12 inches in diameter on a large flat plate. Place in the fridge to cool and for the butter etc to set.
3. Pierce the top of the condensed milk tin several times. Put it into a pan of boiling water which reaches about half way up the tin. Keep it simmering for about 1 hour, topping the water up as required.
4. After 1 hour open the tin (very carefully so as not to spill any) and stir the contents. Simmer whilst open for another 15 minutes.
5. Slice the bananas into thin rings. Cover the biscuit base with them evenly.
6. Cover the banana layer with the contents of the condensed milk tin whilst hot. This is now what is known in Argentina as 'Dulce de Leche' and is similar to a very sweet caramel, just not quite. Let it seep around the bananas and put back in the fridge to cool.
7. Beat the double cream with the liquid Camp coffee until just thick. Spread it evenly over the bananas and Dulce de Leche/caramel.
8. Sprinkle a tiny amount of ground Italian coffee on the top to decorate, or maybe chocolate flakes or curls instead. (I like the coffee as the sharp flavour is in great contrast to the cream and the sweet caramel).
9. Have orgasms eating too much...
Banoffi pie was 'invented' by Ian Dowding and Nigel Mackenzie of The Hungry Monk restaurant in Jevington, Sussex, UK, in 1972.
However, Ian's version is slightly different than mine, as we all make it in our favourite way.
If you are interested in the original recipe you can see it by clicking here.
That is apart from chasing escaped donkeys who decided to ram the electric fencing and eat my wildflower lawn and new raspberry canes....
And making raspberry jam...
And massaging my own back...
And playing, I mean learning to use, my new camera courtesy of an Ebay bargain... (means I can post photos here of things I cook and gather).
So, seeing as it is Sunday and the rain is continuous, the wind miserable and the sky a heavy grey, I thought I would share my favourite dessert recipe.
Banoffi Pie
(image courtesy of Wikipedia)
Base
8oz Chocolate Digestive Biscuits
(alternatively try Ginger Nuts for a change)
1 large tablespoon Demerara Sugar
4oz unsalted Butter
Dulce de Leche Layer
14oz (about 400g) tin of full cream sweetened Condensed Milk
Banana Layer
5 Bananas
Cream Layer
3/4 pint (about 425ml) Double Cream (this is very thick cream NOT whipping cream or single cream)
1 small teaspoon Camp Coffee (optional but incredible)
Ground Italian Coffee
1. Crush the biscuits, then mix it into in the melted butter and the demerara sugar.
2. Firm the biscuit mix into the base of a 10" to 12" loose bottomed tin or low sided dish. Alternatively this works great if you just make a very firm, flat circle with the biscuit mix, about 10-12 inches in diameter on a large flat plate. Place in the fridge to cool and for the butter etc to set.
3. Pierce the top of the condensed milk tin several times. Put it into a pan of boiling water which reaches about half way up the tin. Keep it simmering for about 1 hour, topping the water up as required.
4. After 1 hour open the tin (very carefully so as not to spill any) and stir the contents. Simmer whilst open for another 15 minutes.
5. Slice the bananas into thin rings. Cover the biscuit base with them evenly.
6. Cover the banana layer with the contents of the condensed milk tin whilst hot. This is now what is known in Argentina as 'Dulce de Leche' and is similar to a very sweet caramel, just not quite. Let it seep around the bananas and put back in the fridge to cool.
7. Beat the double cream with the liquid Camp coffee until just thick. Spread it evenly over the bananas and Dulce de Leche/caramel.
8. Sprinkle a tiny amount of ground Italian coffee on the top to decorate, or maybe chocolate flakes or curls instead. (I like the coffee as the sharp flavour is in great contrast to the cream and the sweet caramel).
9. Have orgasms eating too much...
Banoffi pie was 'invented' by Ian Dowding and Nigel Mackenzie of The Hungry Monk restaurant in Jevington, Sussex, UK, in 1972.
However, Ian's version is slightly different than mine, as we all make it in our favourite way.
If you are interested in the original recipe you can see it by clicking here.
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