SPRING RECIPES |
We want to reduce emissions of CO2 by cutting our food miles. So we try, whenever possible, to use food that is in season and has been grown locally. All the recipes under Spring use food that is likely to be available in Spring.
GREEN SPRING TONIC SOUP - serves 6
Ingredients
120g (4oz) nettles (top 4 leaves only and wear rubber gloves while picking)
60g (2 oz) mixture of whatever you find amongst:
spinach, chard, dandelion leaves, sorrel, land cress, chick weed and soft-leaved herbs such as fennel and sweet cicely. This soup can taste a little different each time you make it.
1 or 2 cloves garlic crushed and peeled
1 leek or medium onion or both, finely sliced and chopped
1 stick celery, finely chopped
2 rounded Tbsp mashed potato (or one medium potato cooked from scratch)
1.8 L (3pt) stock (or water with 2 stock cubes)
1 Tbsp veg oil
1-3 tsp sugar or honey (honey is sweeter so you need less)
1 tsp cider vinegar
150 ml (4oz) crème fraiche or yoghurt or soured cream.
Method
1) Wash the green stuff (still wearing rubber gloves) drain and chop it up finely. Nettles lose their power to sting once wilted.
2) In a large pan heat the oil and add the garlic, onion and celery. Cook over moderate heat until all is softened and slightly coloured.
4) Add the green stuff, stir, add stock/water and bring to the boil. Simmer for 5 minutes.
5) Add the mashed potato and sugar/honey and stir well until well mixed.
6) Adjust seasoning getting a balance of sweet, sour and savoury. If it seems bland try adding more herbs, vinegar or lemon juice, if too strong add more mash or some milk or crème fraiche. If you like a smooth soup, blend it.
7) Serve with a swirl of crème fraiche in each bowl.
Energy-saving tip: Keep lids on pans between stirs while simmering or wilting
Mary Venning
Jill adds:
I made the Spring Tonic soup with nettles, sorrel and spinach (didn't have any celery and used lemon juice instead of cider vinegar and water rather than stock). I liked it so much that I used the same ingredients for a risotto next and served it with grated cheese. Looking for more nettle recipes now - might try nettle pesto next. At last, a good use for free, abundant weeds.
Janet adds:
Energy-saving tip: If you want make soup for freezing, add less water or stock. Then it can be added after defrosting. Or, just freeze the ingredients instead, without any water or stock.
Janet adds: Another soup for you to try:
EASY SPRING SOUP serves 4
1.2 L (2pts) stock
125g (4 oz) sorrel.
125g (4 oz) spinach
250g (8oz) chard or lettuce
A little chopped parsley
0.3 L (½ pt) yoghurt
Salt & pepper
1. Wash and shred leaves finely.
2. Add to boiling stock with parsley
3. Simmer for 10 minutes.
4. Add salt & pepper if necessary.
5. Stir in yoghurt and serve.
Waste-saving tip: Use up lettuce that is not quite fresh enough for salad.
Ingredients
120g (4oz) nettles (top 4 leaves only and wear rubber gloves while picking)
60g (2 oz) mixture of whatever you find amongst:
spinach, chard, dandelion leaves, sorrel, land cress, chick weed and soft-leaved herbs such as fennel and sweet cicely. This soup can taste a little different each time you make it.
1 or 2 cloves garlic crushed and peeled
1 leek or medium onion or both, finely sliced and chopped
1 stick celery, finely chopped
2 rounded Tbsp mashed potato (or one medium potato cooked from scratch)
1.8 L (3pt) stock (or water with 2 stock cubes)
1 Tbsp veg oil
1-3 tsp sugar or honey (honey is sweeter so you need less)
1 tsp cider vinegar
150 ml (4oz) crème fraiche or yoghurt or soured cream.
Method
1) Wash the green stuff (still wearing rubber gloves) drain and chop it up finely. Nettles lose their power to sting once wilted.
2) In a large pan heat the oil and add the garlic, onion and celery. Cook over moderate heat until all is softened and slightly coloured.
4) Add the green stuff, stir, add stock/water and bring to the boil. Simmer for 5 minutes.
5) Add the mashed potato and sugar/honey and stir well until well mixed.
6) Adjust seasoning getting a balance of sweet, sour and savoury. If it seems bland try adding more herbs, vinegar or lemon juice, if too strong add more mash or some milk or crème fraiche. If you like a smooth soup, blend it.
7) Serve with a swirl of crème fraiche in each bowl.
Energy-saving tip: Keep lids on pans between stirs while simmering or wilting
Mary Venning
Jill adds:
I made the Spring Tonic soup with nettles, sorrel and spinach (didn't have any celery and used lemon juice instead of cider vinegar and water rather than stock). I liked it so much that I used the same ingredients for a risotto next and served it with grated cheese. Looking for more nettle recipes now - might try nettle pesto next. At last, a good use for free, abundant weeds.
Janet adds:
Energy-saving tip: If you want make soup for freezing, add less water or stock. Then it can be added after defrosting. Or, just freeze the ingredients instead, without any water or stock.
Janet adds: Another soup for you to try:
EASY SPRING SOUP serves 4
1.2 L (2pts) stock
125g (4 oz) sorrel.
125g (4 oz) spinach
250g (8oz) chard or lettuce
A little chopped parsley
0.3 L (½ pt) yoghurt
Salt & pepper
1. Wash and shred leaves finely.
2. Add to boiling stock with parsley
3. Simmer for 10 minutes.
4. Add salt & pepper if necessary.
5. Stir in yoghurt and serve.
Waste-saving tip: Use up lettuce that is not quite fresh enough for salad.
PANCAKES
MAKE A MEAL OF IT
Pancakes are not just for Shrove Tuesday/Pancake Day.. And they can involve so much more than just lashings of lemon and sugar or chocolate spread! As a teenager, my signature meal would always be based on pancakes – savoury or sweet. Favourites included filling them with bolognaise or chilli con carne, tuna, cheese and tomato or chicken and leeks in sauce. Or for dessert, filled with banana and ice cream or stewed apples, cinnamon and dried fruit.
The pancakes can be rolled or stacked with filling between each layer or served flat on the plate with a topping rather like a low-calorie pizza. When I lived in London in the 80’s, I remember the Dutch Pancake House which served almost nothing but huge flat pancakes which were a meal in themselves. Pancakes can be served as a lighter version of a wrap and the batter can be jazzed up by adding spinach, herbs or cheese and for sweet pancakes, cinnamon or chocolate powder.
The origin of eating pancakes on Shrove Tuesday was to use up butter, eggs and sugar before the 40 days of fasting for Lent. Following the current mantra of “Love Food, Hate Waste”, why not experiment this Pancake Day by making a filling from leftovers then topping the pancakes with leftover pasta sauce and dried ends of cheese which will melt nicely when warmed through in the oven?
Jill Burn
MAKE A MEAL OF IT
Pancakes are not just for Shrove Tuesday/Pancake Day.. And they can involve so much more than just lashings of lemon and sugar or chocolate spread! As a teenager, my signature meal would always be based on pancakes – savoury or sweet. Favourites included filling them with bolognaise or chilli con carne, tuna, cheese and tomato or chicken and leeks in sauce. Or for dessert, filled with banana and ice cream or stewed apples, cinnamon and dried fruit.
The pancakes can be rolled or stacked with filling between each layer or served flat on the plate with a topping rather like a low-calorie pizza. When I lived in London in the 80’s, I remember the Dutch Pancake House which served almost nothing but huge flat pancakes which were a meal in themselves. Pancakes can be served as a lighter version of a wrap and the batter can be jazzed up by adding spinach, herbs or cheese and for sweet pancakes, cinnamon or chocolate powder.
The origin of eating pancakes on Shrove Tuesday was to use up butter, eggs and sugar before the 40 days of fasting for Lent. Following the current mantra of “Love Food, Hate Waste”, why not experiment this Pancake Day by making a filling from leftovers then topping the pancakes with leftover pasta sauce and dried ends of cheese which will melt nicely when warmed through in the oven?
Jill Burn
CAULIFLOWERS IN SEASON
If there is a glut of cauliflowers why not try a new cauliflower recipe? One of these is tasty with yoghurt and the other quite spicy.
CAULIFLOWER WITH YOGHURT & EGG SAUCE
1 cauliflower, cooked
1 tblsp. olive oil
2 teasp. cornflour
1 carton plain yoghurt
2 hard-boiled eggs, chopped
A pinch of paprika
Salt & pepper
CAULIFLOWER SAUTEED WITH CORIANDER
1 cauliflower, separated into florets 1” long
1 small onion, chopped
1 teasp. coriander seeds, crushed
1 clove garlic, chopped finely
2 tblsp. olive oil
A knob of butter
Salt & pepper
If there is a glut of cauliflowers why not try a new cauliflower recipe? One of these is tasty with yoghurt and the other quite spicy.
CAULIFLOWER WITH YOGHURT & EGG SAUCE
1 cauliflower, cooked
1 tblsp. olive oil
2 teasp. cornflour
1 carton plain yoghurt
2 hard-boiled eggs, chopped
A pinch of paprika
Salt & pepper
- Heat the oil, add the cornflower and stir continuously over medium heat until smooth.
- Remove from the heat and blend in the yoghurt.
- Add the eggs, paprika, salt & pepper and heat gently without boiling, stirring all the time.
- Pour over the cauliflower and serve.
CAULIFLOWER SAUTEED WITH CORIANDER
1 cauliflower, separated into florets 1” long
1 small onion, chopped
1 teasp. coriander seeds, crushed
1 clove garlic, chopped finely
2 tblsp. olive oil
A knob of butter
Salt & pepper
- Heat the oil in a large pan and soften the onion for about 5 minutes.
- Turn the heat right up, add the cauliflower, garlic, coriander, salt & pepper and cook until the cauliflower is starting to brown.
- Add the butter and cook a minute or so more until golden.
QUICK AND EASY RHUBARB CHUTNEY
In Spring, some people get excited by seeing the first snowdrops or swallows, but for me it is the first picking of rhubarb! This plant can grow like a weed but you can eat it in many different ways (not just in crumbles). If you don’t have your own supply, try to find a friendly neighbour or gardener who has too much and is happy to share some, as you don’t need to buy expensive tender young stalks to make the recipe below.
500 g rhubarb
1 medium onion, finely chopped
100 ml cider or white wine vinegar (or malt vinegar will do)
1 cm piece fresh ginger, finely chopped
200 g sugar
½ tsp salt
500 g rhubarb
1 medium onion, finely chopped
100 ml cider or white wine vinegar (or malt vinegar will do)
1 cm piece fresh ginger, finely chopped
200 g sugar
½ tsp salt
- Wash the rhubarb, then chop it into 1 cm chunks.
- Heat the onion, vinegar, ginger, sugar and salt in a wide-based non-aluminium pan. Boil gently for about 5 minutes, then add the rhubarb. Reduce the heat and simmer for 15 minutes, until slightly thickened. (If you’ve got more time and like thicker, darker chutney, keep on boiling it for longer but don’t let it burn).
- Pour into warm sterilised jars and seal when cold.
- This chutney can be eaten straight away but will benefit from being made up to a month in advance. It will keep in sterilised jars for a year or so, but must be refrigerated after opening and used within eight weeks.
NEW POTATO SALAD (Serves 8)
1 kg new potatoes, scrubbed
250 ml reduced fat crème fraîche (or natural yoghurt)
2 tablespoons of lemon juice
1 handful fresh mint, very finely chopped
Salt and pepper
Method:
1. Scrub the new potatoes and place in a pan of boiling water. Cook until the tender but not too soft.
2. Add the crème fraiche, lemon and salt and pepper.
3. Add the fresh mint and mix all the ingredients together.
4. This goes lovely with a pie and a green salad.
Julie Jackson.
Energy Saving Tip: Putting a lid on the saucepan will not only save energy but it will also shorten the cooking time.
250 ml reduced fat crème fraîche (or natural yoghurt)
2 tablespoons of lemon juice
1 handful fresh mint, very finely chopped
Salt and pepper
Method:
1. Scrub the new potatoes and place in a pan of boiling water. Cook until the tender but not too soft.
2. Add the crème fraiche, lemon and salt and pepper.
3. Add the fresh mint and mix all the ingredients together.
4. This goes lovely with a pie and a green salad.
Julie Jackson.
Energy Saving Tip: Putting a lid on the saucepan will not only save energy but it will also shorten the cooking time.
EGGS ARE NOT JUST FOR EASTER!
Apparently 90 million chocolate eggs are sold in the UK each year but most people don’t need help finding ways to eat them! (Although if you do find them gathering dust once Easter is long past, they can be melted down to make chocolate sauce, chopped into homemade cookies, used to ice biscuits, stirred into hot milk for a chocolate drink, …)
However we throw away over 1 million hen’s egg every day in this country! Eggs do have a Best Before date (no need to worry about the Sell By date) but you can easily check if they are still OK to eat – gently place your egg in a jug of cold water. A fresh egg will lie on its side at the bottom of the jug; if it stands on its end, it's less fresh but still ok to eat; if it floats – it’s time to throw it away
Don’t forget that the egg shells and boxes can also be put to good use. The crushed shells make good compost and deter slugs and snails when scattered round plants. Egg boxes can also be composted or used for planting seedlings. And the water from boiling eggs is full of nutrients and can be used for watering plants.
However we throw away over 1 million hen’s egg every day in this country! Eggs do have a Best Before date (no need to worry about the Sell By date) but you can easily check if they are still OK to eat – gently place your egg in a jug of cold water. A fresh egg will lie on its side at the bottom of the jug; if it stands on its end, it's less fresh but still ok to eat; if it floats – it’s time to throw it away
- Leftover yolks can be made into lemon curd, or added to sauces and custard for an extra rich treat. Whites can be whisked and gently stirred into whipped cream to make it lighter and go further. Or added to an omelette or scrambled eggs to make them lighter and fluffier.
- Separated eggs can also be frozen – use an ice-cube tray to freeze individual whites or yolks then store in bags once frozen. The yolks need a little salt or sugar added or they are too thick when thawed.
- How about making a Low-calorie Pizza Omelette – when the omelette is almost completely cooked, top with your favourite pizza toppings and finish cooking under a hot grill.
Don’t forget that the egg shells and boxes can also be put to good use. The crushed shells make good compost and deter slugs and snails when scattered round plants. Egg boxes can also be composted or used for planting seedlings. And the water from boiling eggs is full of nutrients and can be used for watering plants.
RHUBARB AND ORANGE MERINGUE
If you are looking for something new to make with rhubarb, I recommend this recipe which is a childhood favourite of mine. It is delicious, easy and very low fat. Jill Burn
1lb/450g rhubarb
1 orange – grated zest and juice
2oz/50g sugar
1.5oz/40g cornflour
2 egg yolks
2 egg whites
3oz/75g caster sugar
Energy Saving Tip: Plan, if you can, to cook 2 dishes in the oven at the same time.
1lb/450g rhubarb
1 orange – grated zest and juice
2oz/50g sugar
1.5oz/40g cornflour
2 egg yolks
2 egg whites
3oz/75g caster sugar
- Preheat oven to 325°F, 160°C,Gas Mark 3.
- Cut rhubarb into chunks, place in a shallow baking dish and sprinkle with orange zest.
- Make up the orange juice to 1/4pt (120ml) with water.
- Place sugar and cornflour in a saucepan and gradually blend in orange juice/water. Simmer for 3 mins, stirring. Cool slightly.
- Add egg yolks to orange sauce, pour over rhubarb and bake for 20 mins.
- Turn the oven down to 300°F, 140°C, Gas Mark 2.
- Whisk the egg whites to stiff peak. Whisk in half the caster sugar, then gently fold in the rest. Spread over the rhubarb.
- Bake for 20-25 mins until golden.
Energy Saving Tip: Plan, if you can, to cook 2 dishes in the oven at the same time.
LEEK & CHEESE WELSH CAKES, IRISH POTATO CAKE, SIMPLE POTATO CAKE
Having recently spotted a recipe for Leek Cupcakes (savoury, not sweet, I hasten to add), we share 2 favourite regional recipes which use seasonal ingredients and are also a good way to use up leftovers.
Leek and Cheese Welsh Cakes - Makes 12
250g self-raising flour
1/2 tsp salt
100g butter or margarine
100g finely sliced leeks
50g grated Cheddar or Caerphilly cheese
1 egg, beaten
1 tbsp milk, plus a bit extra if needed
Mini Welsh cakes could also be topped and served as canapés.
Irish Potato Cake or Boxty
1 cup raw, grated potatoes
1 cup leftover mashed potatoes
1 cup plain flour
2 tsp baking powder
salt
2 eggs, lightly beaten
1/4 cup (about) milk to mix
Butter or oil for frying
Sugar (optional)
SIMPLE POTATO CAKE
225g mashed potatoes
Pinch salt
I tablespoon butter, melted
60g plain flour
1/4 tsp baking powder
A little milk
Leek and Cheese Welsh Cakes - Makes 12
250g self-raising flour
1/2 tsp salt
100g butter or margarine
100g finely sliced leeks
50g grated Cheddar or Caerphilly cheese
1 egg, beaten
1 tbsp milk, plus a bit extra if needed
- Gently cook the leeks in a little butter or olive oil to soften.
- Sift the flour and salt. Lightly rub in the cubed butter or margarine until the mixture resembles fine breadcrumbs. Add the softened leeks and the cheese.
- Mix in the egg and bring the mixture together with a fork to form a soft dough, adding as much milk as you need to do so.
- Turn onto a floured surface and roll out to about 6mm thick. Using a round cutter or upturned glass, cut out 6–7cm circles.
- Heat an ungreased heavy-based griddle or frying pan over a medium heat. Cook the “cakes” for about 3 minutes on each side until lightly browned.
- Transfer to a wire rack and leave to cool.
- Serve as they are, with butter or soft cheese or with any topping of your liking (how about Marmite or smoked salmon?).
Mini Welsh cakes could also be topped and served as canapés.
Irish Potato Cake or Boxty
1 cup raw, grated potatoes
1 cup leftover mashed potatoes
1 cup plain flour
2 tsp baking powder
salt
2 eggs, lightly beaten
1/4 cup (about) milk to mix
Butter or oil for frying
Sugar (optional)
- Wrap the grated raw potatoes in a clean cloth and squeeze to remove excess moisture.
- Sift together the flour, salt, and baking powder. Mix the flour mixture with the raw grated potatoes, mashed potatoes, and eggs. Add enough milk to make a batter.
- Heat a heavy-based fryimg pan or griddle over medium heat with a little butter or oil. Drop tablespoonfuls of potato batter into the hot pan.
- Brown on both sides (about 4 minutes per side). Serve hot with sugar or as a savoury dish with bacon .
SIMPLE POTATO CAKE
225g mashed potatoes
Pinch salt
I tablespoon butter, melted
60g plain flour
1/4 tsp baking powder
A little milk
- Sieve the flour, salt and baking powder into a bowl.
- Add mashed potatoes and melted butter.
- Mix into a smooth dough, adding a little milk if necessary.
- Turn on to a floured board and knead until smooth. Divide in two.
- Roll out each piece to a circle 1/4" thick. Cut into 6 or 8 triangles.
- Cook on a hot greased heavy frying pan until golden brown then turn to brown the other side.
CHICKEN LIVERS & YOGHURT
WASTE NOT, WANT NOT: SAVE MONEY BY THINKING AHEAD
We are told to avoid throwing away food by buying only what we need, but sometimes it is difficult when plans change, or the food comes in too large a quantity. So, if you have some excess food, whether raw or cooked, why not think ahead and freeze it instead? Some foods, such as salads, cannot be frozen but many can. (NB for safety reasons, food should be frozen as early and quickly as possible).
If you buy a whole, fresh chicken, which has giblets inside, don't throw them away. The liver can be frozen and, when you have enough frozen livers, you can make this quick and tasty dish (see below). You can also make stock out of the rest of the giblets and any leftover bones, instead of using stock cubes or buying expensive, ready-made stock and use it for this dish or for making soup. (Tip: if you plan to freeze stock or soup, try making it with less water and then add the water after defrosting. This will save space as well as the electricity used to freeze it).
Chicken livers are a cheap source of protein and iron and can be bought from a butcher or found in the frozen cabinets of most large supermarkets. There are no bones or waste and they can be cooked in minutes.
CHICKEN LIVERS WITH YOGHURT (Serves 4)
470g (1lb) chicken livers (thawed and cut into bitesize pieces)
30g (1oz) butter
1/2 teasp Marjoram (or any other herb to hand)
1/2 teasp Worcester sauce
1 onion, chopped
15g (1/2oz) flour
a dash of pepper
a pinch of salt
180g (6oz) mushrooms
1/2 cup stock
1/2 cup yoghurt
Recipe contributed by Janet Poliakoff
I just remembered this idea for using up yoghurt: Cauliflower with Yoghurt and Egg Sauce
1 cauli, cooked 1 tblsp. olive oil
2 teasp. cornflour 1 carton yoghurt
2 hard boiled eggs, chopped salt, pepper & a pinch of paprika
1. Heat the oil and cook the cornflour over medium heat until smooth.
2. Remove from heat and blend in yoghurt.
3. Add eggs, salt, pepper & paprika and heat without boiling.
4. Pour over the cauliflower.
We are told to avoid throwing away food by buying only what we need, but sometimes it is difficult when plans change, or the food comes in too large a quantity. So, if you have some excess food, whether raw or cooked, why not think ahead and freeze it instead? Some foods, such as salads, cannot be frozen but many can. (NB for safety reasons, food should be frozen as early and quickly as possible).
If you buy a whole, fresh chicken, which has giblets inside, don't throw them away. The liver can be frozen and, when you have enough frozen livers, you can make this quick and tasty dish (see below). You can also make stock out of the rest of the giblets and any leftover bones, instead of using stock cubes or buying expensive, ready-made stock and use it for this dish or for making soup. (Tip: if you plan to freeze stock or soup, try making it with less water and then add the water after defrosting. This will save space as well as the electricity used to freeze it).
Chicken livers are a cheap source of protein and iron and can be bought from a butcher or found in the frozen cabinets of most large supermarkets. There are no bones or waste and they can be cooked in minutes.
CHICKEN LIVERS WITH YOGHURT (Serves 4)
470g (1lb) chicken livers (thawed and cut into bitesize pieces)
30g (1oz) butter
1/2 teasp Marjoram (or any other herb to hand)
1/2 teasp Worcester sauce
1 onion, chopped
15g (1/2oz) flour
a dash of pepper
a pinch of salt
180g (6oz) mushrooms
1/2 cup stock
1/2 cup yoghurt
- Melt the butter and mix in the Worcester sauce and marjoram. Then add the livers and brown very gently.
- Remove the livers and sauté the onion until soft. Blend in the flour and seasonings.
- Add the mushrooms and stock and stir until the mixture simmers.
- Add the livers, cover the pan and simmer for 3-5 minutes.
- Mix 2 tablespoons of the liquid into the yoghurt, then add it all to the pan and stir in gently. Cover again and re-heat the dish without allowing it to boil.
Recipe contributed by Janet Poliakoff
I just remembered this idea for using up yoghurt: Cauliflower with Yoghurt and Egg Sauce
1 cauli, cooked 1 tblsp. olive oil
2 teasp. cornflour 1 carton yoghurt
2 hard boiled eggs, chopped salt, pepper & a pinch of paprika
1. Heat the oil and cook the cornflour over medium heat until smooth.
2. Remove from heat and blend in yoghurt.
3. Add eggs, salt, pepper & paprika and heat without boiling.
4. Pour over the cauliflower.
YOGHURT AND MINT SOUP
Serves 4
2 tablespoons rice
About 1¾ pints (1 litre) stock
A little salt
A handful of fresh mint leaves
6 oz (235 g) thick yoghurt
1 egg
1 tablespoon flour
1 oz (29 g) butter
1 teaspoon paprika
1. Wash the rice and cook in the stock with the salt for 15 – 20 minutes.
2. Chop the mint leaves coarsely and add half of them to the rice and stock.
3. Beat the yoghurt, egg and flour together and stir into the soup.
4. Keep the soup warm but do not allow to boil.
5. Melt the butter and mix in the remaining mint and the paprika.
6. Serve with the butter mixture poured in an attractive trail across the soup.
Janet Poliakoff
Another idea is to try adding mint to lemonade.
2 tablespoons rice
About 1¾ pints (1 litre) stock
A little salt
A handful of fresh mint leaves
6 oz (235 g) thick yoghurt
1 egg
1 tablespoon flour
1 oz (29 g) butter
1 teaspoon paprika
1. Wash the rice and cook in the stock with the salt for 15 – 20 minutes.
2. Chop the mint leaves coarsely and add half of them to the rice and stock.
3. Beat the yoghurt, egg and flour together and stir into the soup.
4. Keep the soup warm but do not allow to boil.
5. Melt the butter and mix in the remaining mint and the paprika.
6. Serve with the butter mixture poured in an attractive trail across the soup.
Janet Poliakoff
Another idea is to try adding mint to lemonade.
ELDERFLOWER CORDIAL
¼ bucket elderflowers
About 2 pints (1 litre) boiling water
12oz (375g) sugar
Juice of 1 lemon
Rinse and trim the flowers from their stems. (The quantity required - when pressed lightly into a measuring jug, the flowers would approximately reach the 2pints/1 litre mark)
Pour on the boiling water, cover the jug and leave overnight.
Strain and discard the flowers. Boil the liquid to reduce to about ¾ pint (750ml).
Add sugar and heat gently to dissolve.
Add lemon juice (use more if you prefer a sharp taste).
Pour into a bottle that has been rinsed with boiling water to sterilise.
ENERGY SAVING QUERY: I wonder whether it is possible to use a bit less water in this recipe to start with. Then there would be no need to boil to reduce the volume of liquid. Janet
Reply
Jill
I steeped my flowers and produced a brown sludge! May try again but probably have to wait till next year as flowers past their best now. I guess Janet's idea of using less water would probably work although it doesn't take long to reduce anyway.
About 2 pints (1 litre) boiling water
12oz (375g) sugar
Juice of 1 lemon
Rinse and trim the flowers from their stems. (The quantity required - when pressed lightly into a measuring jug, the flowers would approximately reach the 2pints/1 litre mark)
Pour on the boiling water, cover the jug and leave overnight.
Strain and discard the flowers. Boil the liquid to reduce to about ¾ pint (750ml).
Add sugar and heat gently to dissolve.
Add lemon juice (use more if you prefer a sharp taste).
Pour into a bottle that has been rinsed with boiling water to sterilise.
ENERGY SAVING QUERY: I wonder whether it is possible to use a bit less water in this recipe to start with. Then there would be no need to boil to reduce the volume of liquid. Janet
Reply
Jill
I steeped my flowers and produced a brown sludge! May try again but probably have to wait till next year as flowers past their best now. I guess Janet's idea of using less water would probably work although it doesn't take long to reduce anyway.
RHUBARB, RHUBARB, RHUBARB
Rhubarb is now growing apace after a slow start. Most people who grow rhubarb at home or on allotment will have an abundance, so here are a few ideas for using it, if you are getting fed up with crumble and plain stewed rhubarb. If you don’t grow your own, it’s worth dropping a hint to any green-fingered friends or neighbours as they will usually have plenty to spare or visit your local allotment who may sell surplus crops at weekends.
Rhubarb Yoghurt Jelly
400g rhubarb
Sugar
1 pack of jelly - Strawberry or Raspberry
150g - 200g plain yoghurt
Chop the rhubarb and stew it in a little water in a saucepan over low heat until soft. You can a little sugar if you like or if the rhubarb is particularly sharp but the jelly will add its own sweetness later on. Leave to cool.
When the rhubarb is cool, make up the jelly in a large dish. You can use some of the rhubarb juice to make the jelly. Leave it in the fridge for a short while to cool down and begin to set (probably half an hour to an hour).
When the jelly is cool and just beginning to set, mix in the rhubarb and yoghurt and then return it to the fridge to set completely.
For a more luxurious version, you can use cream rather than yoghurt.
To flavour stewed rhubarb, add chunks of orange peel (remove before serving), stem or crystallized ginger, frozen strawberries or raspberries or a spoonful of jam or marmalade.
Add uncooked rhubarb chunks to a sponge cake mixture flavoured with ground ginger or cinnamon or almond essence – for a moist pudding/cake.
Jill Burn
Jane Hutchinson: Here is another rhubarb recipe:
Crumbly Rhubarb Fool
500g fresh rhubarb washed and chopped into 1 – 2 ins pieces
120g Sugar
250 mls Natural Yoghurt (or a mixture of Yoghurt & cream/crème fraiche
250 mls Prepared custard
Crumble
200g Plain Flour
120g Block butter
120g Caster sugar
Method
Jill
I remember once making rhubarb crumble ice cream similar to this - stew and cool rhubarb (add orange, strawberry or ginger for extra flavour), mix with whipped cream. Stir in baked crumble topping mix and freeze.
Rhubarb Yoghurt Jelly
400g rhubarb
Sugar
1 pack of jelly - Strawberry or Raspberry
150g - 200g plain yoghurt
Chop the rhubarb and stew it in a little water in a saucepan over low heat until soft. You can a little sugar if you like or if the rhubarb is particularly sharp but the jelly will add its own sweetness later on. Leave to cool.
When the rhubarb is cool, make up the jelly in a large dish. You can use some of the rhubarb juice to make the jelly. Leave it in the fridge for a short while to cool down and begin to set (probably half an hour to an hour).
When the jelly is cool and just beginning to set, mix in the rhubarb and yoghurt and then return it to the fridge to set completely.
For a more luxurious version, you can use cream rather than yoghurt.
To flavour stewed rhubarb, add chunks of orange peel (remove before serving), stem or crystallized ginger, frozen strawberries or raspberries or a spoonful of jam or marmalade.
Add uncooked rhubarb chunks to a sponge cake mixture flavoured with ground ginger or cinnamon or almond essence – for a moist pudding/cake.
Jill Burn
Jane Hutchinson: Here is another rhubarb recipe:
Crumbly Rhubarb Fool
500g fresh rhubarb washed and chopped into 1 – 2 ins pieces
120g Sugar
250 mls Natural Yoghurt (or a mixture of Yoghurt & cream/crème fraiche
250 mls Prepared custard
Crumble
200g Plain Flour
120g Block butter
120g Caster sugar
Method
- Dissolve sugar in small amount of water at medium heat on stove.
- Add rhubarb to sugar syrup and stew gently until soft. Set aside to cool.
- Set oven to gas mark 5.
- Rub butter into flour until mixture resembles breadcrumbs. Add sugar.
- Grease a metal baking tray & put crumble mixture loosely into tray.
- Bake in the oven for 20 minutes. Check to see it is not browning.
- Remove from oven and leave to cool.
- Mix yoghurt and custard together.
- Fold cold stewed rhubarb into yoghurt/custard mixture until well mixed.
- Pour into serving bowl and place in fridge to cool for at least 1 hour.
- Crumble up the cooled crumble mixture and set aside until ready to serve.
- Sprinkle crumble over the rhubarb fool and serve.
Jill
I remember once making rhubarb crumble ice cream similar to this - stew and cool rhubarb (add orange, strawberry or ginger for extra flavour), mix with whipped cream. Stir in baked crumble topping mix and freeze.