Rhubarb and Ginger Jam

Ingredients: 1kg pink rhubarb, trimmed weight1kg sugar Zest and juice 1 lemon100g stem or 75g crystallised ginger, finely chopped5 cm piece root ginger, peeled3g/1 tsp pectin Method: Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl, add the sugar and pectin, leave overnight for fruit … Continue reading Rhubarb and Ginger Jam

Fentons Gin

Blackcurrant /Raspberry/Blackberry/Damson/Sloe Gin Ingredients: 500g of fruit (can use fresh or frozen, frozen is better as it breaks the skin and more flavor comes out)1 litre of medium quality gin200g sugar for blackcurrants/raspberries/blackberries250g sugar for damsons/sloes Method: Wash the berries and leave to dry.  Place in a 2 litre wide necked bottle/jar, add the sugar, … Continue reading Fentons Gin

Apple and Blackberry Cake

Ingredients: Cake 200g grated apple (mix of cooking & eating)200g blackberries175g softened butter or 150 ml vegetable oil250g SR Flour or 200g SR flour & 50g ground almonds1 tsp baking powder175g caster sugar (or muscovado/soft brown sugar)2 large eggs2 tsp ground cinnamon1 tsp ground ginger*Zest of an orange/lemon*1 tsp vanilla extract**Optional extras depending on taste … Continue reading Apple and Blackberry Cake

Rhubarb and Custard Cake

For Roasted Rhubarb 200g rhubarb25g caster sugar For Vanilla Custard Make 150 ml from custard powder – If you make your own/have some left over from yesterday’s “crumble & custard” then make sure it is quite thick. For Cake Mix 250g softened butter250g SR Flour½ tsp baking powder4 large eggs1 tsp vanilla extract250g caster sugar … Continue reading Rhubarb and Custard Cake

Fall leaves fall

September is a month of beginnings and endings. The beginning of the academic year, of both meteorological and astrological autumn and the end of summer; the equinox on 22nd of the month marking the second date in the year when the day and night are of equal length. From now, our daylight hours get shorter … Continue reading Fall leaves fall

An English Summer

The lawn is peppered with tiny apples and Monty Don informs me that this is a natural phenomenon known as “apple drop”.  I’ve noticed this before, though never in such numbers and I didn’t know it had a name.  This year’s carpet of fallen fruit, a result of the prolific April blossom so well pollinated … Continue reading An English Summer

May Flowers

May flowers follow April showers, or so the saying goes…   As the driest April on record gave way to the sunniest May, I’ve had to start watering the garden a month earlier than usual.  So, I’m hoping that my ministrations will prove enough to sustain my plants and seedlings and that they reward my … Continue reading May Flowers

Asparagus and Goats Cheese Tart

Serves 4-6 Ingredients Pastry: 110g plain flour50g butterPinch of saltCold water to mix Filling: 1 onion, finely chopped15g unsalted butter10 medium sized asparagus spears110g firm goat’s cheese3 eggs150ml double creamSalt & freshly ground black pepper Method Sift the flour into a bowl and add the salt. Rub in the butter until the mixture resembles fine … Continue reading Asparagus and Goats Cheese Tart