Strawberry Jam (6/18/2017) - Ingredients: 1kg hulled strawberries 750g jam sugar juice 1 lemon small knob of butter Method: Put the strawberries in a bowl (cut any large ones in half) and gently toss through the sugar. Leave uncovered at room temperature for 12 hrs or overnight. This process helps the sugar to dissolve, ensures the fruit doesn’t... Continue Reading →
Asparagus & Goat’s Cheese Tart (6/4/2017) - Ingredients Pastry: 110g plain flour 50g butter Pinch of salt Cold water to mix Filling: 1 onion, finely chopped 15g unsalted butter 10 medium sized asparagus spears 110g firm goat’s cheese 3 eggs 150ml double cream Salt & freshly ground black pepper Method Sift the flour into a bowl and add the salt.... Continue Reading →
Rhubarb Gin (6/4/2017) - Ingredients: 400g rhubarb – as pink as you can get as this give the gin a better colour 250g sugar 750ml gin Method: Cut the rhubarb into 2 cm pieces and add to a 1 litre wide necked bottle/jar. Add the sugar, shake and leave overnight – the sugar will draw the juices out... Continue Reading →
Rhubarb Ice Cream (5/30/2017) - Ingredients: For Roasted Rhubarb 200g rhubarb (young pink stems are best) 25g caster sugar For Vanilla Custard 375 ml milk 1 vanilla bean – split in half lengthwise and seeds scraped (or a few drops of good quality vanilla essence) 90g granulated sugar 5 egg yolks (I use the whites for making a large... Continue Reading →
Rhubarb & Custard Cake (5/30/2017) - Ingredients: For Roasted Rhubarb 200g rhubarb 25g 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 butter 250g SR Flour ½ tsp baking powder 4... Continue Reading →
Rhubarb & Ginger Jam (5/29/2017) - Ingredients: 1kg pink rhubarb, trimmed weight 1kg sugar zest and juice 1 lemon 75 – 100g stem or crystallised ginger, finely chopped 4 – 5 cm piece root ginger, peeled 100 ml pectin (if a more solid set desired) Method: Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into... Continue Reading →