SUMMER 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 Summer use food that is likely to be available in Summer.
GREEN FALAFEL
This is a falafel recipe with a British twist
400 g (240g drained weight) tin chick peas (or soak 210g dried chick peas overnight, then boil for about 30 minutes)
300 g tin mushy peas
80 g dry breadcrumbs and extra for coating
½ onion, finely chopped
2 cloves garlic, crushed, peeled & finely chopped
1 tsp cumin seed
3 tsp coriander seed
½ tsp mixed spice or garam masala
Oil for frying
Comment by Janet
This would be a good way to use up left-over bread. (It can be frozen until needed.)
400 g (240g drained weight) tin chick peas (or soak 210g dried chick peas overnight, then boil for about 30 minutes)
300 g tin mushy peas
80 g dry breadcrumbs and extra for coating
½ onion, finely chopped
2 cloves garlic, crushed, peeled & finely chopped
1 tsp cumin seed
3 tsp coriander seed
½ tsp mixed spice or garam masala
Oil for frying
- Drain but don’t rinse the chickpeas. Place in mixing bowl and add the mushy peas & breadcrumbs.
- Grind together the cumin, coriander, mixed spice, garlic and onion. Gently fry this mix until fragrant in a frying pan thinly covered in oil. Add to mixing bowl and mash all together with a fork. Season to your liking. (As well as salt & pepper, some people like a bit of chilli or smoked paprika)
- Place extra breadcrumbs on a plate. Take spoonfuls of mixture and shape into small patties then coat in breadcrumbs.
- Wipe out frying pan and pour in fresh oil about ½ cm deep. Heat to a medium heat (not smoking hot) and gently fry the falafels until golden.
- Drain and serve with a bit of salad, maybe in pitta bread with a yogurt & mint dip.
- Larger patties can be treated as burgers. Can also be shaped into little sausages.
Comment by Janet
This would be a good way to use up left-over bread. (It can be frozen until needed.)
MAKING THE MOST OF LETTUCE
Up to 50% of the lettuce and salad leaves that we buy end up being thrown away. And even keen gardeners, can get overwhelmed by a bumper crop of lettuces which, however clever you think you’ve been with planting, always seem to be ready to pick ALL at the same time!
Here are some alternative ways of using lettuce rather than just in salads and sandwiches:
• Add to stir fries and pasta dishes at the last minute, just heating through.
• Use as “wraps” for burgers, sausages, chilli con carne, or any filling that takes your fancy
• Add to smoothies
• Make into soup
For growers: to avoid wasting lettuce, don’t harvest the whole plant – just cut enough leaves for 1 meal at a time and more will grow back.
Storing lettuce and other salad leaves: a simple but effective method is to line a plastic storage box with paper towels, put the rinsed leaves in (do not press or pack down) then cover with another layer of paper towels before shutting the lid tightly. The paper towels absorb the moisture and help to keep the leaves fresh while the box also protects them from getting bruised. I find that this method keeps leaves fresh for at least a week.
Here are some alternative ways of using lettuce rather than just in salads and sandwiches:
• Add to stir fries and pasta dishes at the last minute, just heating through.
• Use as “wraps” for burgers, sausages, chilli con carne, or any filling that takes your fancy
• Add to smoothies
• Make into soup
For growers: to avoid wasting lettuce, don’t harvest the whole plant – just cut enough leaves for 1 meal at a time and more will grow back.
Storing lettuce and other salad leaves: a simple but effective method is to line a plastic storage box with paper towels, put the rinsed leaves in (do not press or pack down) then cover with another layer of paper towels before shutting the lid tightly. The paper towels absorb the moisture and help to keep the leaves fresh while the box also protects them from getting bruised. I find that this method keeps leaves fresh for at least a week.
WATER, WATER EVERYWHERE!
We all know that we need to drink more water, but we are often more tempted by bottled and canned drinks than plain tap water. However, most manufactured drinks contain unbelievable amounts of sugar as well as the added expense of production, packaging and transport. Tap water is freely available and can be made much more appealing at very little cost to our health, our teeth and our purses.
For a simple refreshing drink, try adding a slice or 2 of lemon to a jug of water and leaving it to chill in the fridge. For something a bit more exotic, lightly crush a few strawberries and a slice or 2 of lemon in a jug, add a couple of slices of cucumber, top up with ice then leave for a few hours or overnight. Strain into a glass or, if you pour it before all the ice has melted, the chunks of ice will hold back the fruit.
Then, start to experiment using different fruits and even herbs - whatever you've got to hand or your favourite flavours. Popular combinations include Raspberry and Lime, Pineapple and Mint, Melon and Orange, Cucumber, Mint and Orange, Strawberry and Mint or Basil,, … the list is endless. And you can even use frozen or tinned fruit (in juice not syrup) as well as fresh fruit.
If you can't manage without a bit of sweetness, try adding a little honey, agave syrup, sweeteners or sugar (it will still be a lot less than manufactured drinks).
How about sharing your best combos - send us a comment here?
For a simple refreshing drink, try adding a slice or 2 of lemon to a jug of water and leaving it to chill in the fridge. For something a bit more exotic, lightly crush a few strawberries and a slice or 2 of lemon in a jug, add a couple of slices of cucumber, top up with ice then leave for a few hours or overnight. Strain into a glass or, if you pour it before all the ice has melted, the chunks of ice will hold back the fruit.
Then, start to experiment using different fruits and even herbs - whatever you've got to hand or your favourite flavours. Popular combinations include Raspberry and Lime, Pineapple and Mint, Melon and Orange, Cucumber, Mint and Orange, Strawberry and Mint or Basil,, … the list is endless. And you can even use frozen or tinned fruit (in juice not syrup) as well as fresh fruit.
If you can't manage without a bit of sweetness, try adding a little honey, agave syrup, sweeteners or sugar (it will still be a lot less than manufactured drinks).
How about sharing your best combos - send us a comment here?
MELON SORBET
Sometimes in the summer months, we get carried away buying colourful fresh fruit (or, if you're like me, get tempted by the local greengrocer's great deals on ripe fruit) but don't manage to eat it all before it over-ripens. So I have been thinking of new ways of using it and I have recently experimented with making some delicious, refreshing “granitas” or “sorbets” with melons.
I simply blitzed the ripe melon (various types) with a hand blender (or you could use a potato masher or fork) and froze it, stirring before it was fully frozen to break it up. If you prefer, you could add a sugar syrup but I found the ripe melon sweet enough. This set me thinking of other ways of freezing melon: the puréed fruit could be frozen in ice cube trays and added to drinks; chunks of fruit could be frozen and added to smoothies or sucked on while still frozen (they will become soggy if thawed).
I simply blitzed the ripe melon (various types) with a hand blender (or you could use a potato masher or fork) and froze it, stirring before it was fully frozen to break it up. If you prefer, you could add a sugar syrup but I found the ripe melon sweet enough. This set me thinking of other ways of freezing melon: the puréed fruit could be frozen in ice cube trays and added to drinks; chunks of fruit could be frozen and added to smoothies or sucked on while still frozen (they will become soggy if thawed).
GOOSEBERRY AND ORANGE DRIZZLE CAKE
Cake mix:
120g margarine or soft butter
120g sugar
120g self-raising flour
2 large eggs - beaten
grated zest of 1 orange
120g gooseberries, topped and tailed (and halved, if very big)
Topping:
40g granulated sugar
Juice of 1 orange
120g margarine or soft butter
120g sugar
120g self-raising flour
2 large eggs - beaten
grated zest of 1 orange
120g gooseberries, topped and tailed (and halved, if very big)
Topping:
40g granulated sugar
Juice of 1 orange
- Heat the oven to 180C/160C fan/350F/gas 4. Grease and line a shallow tin (approx 20 x15cm) with greaseproof paper..
- Cream together the fat and sugar. Beat in the eggs then gently stir in the flour, orange zest and gooseberries.
- Spoon the mixture into the tin and level the surface. Bake for 35 minutes until a skewer or sharp knife inserted into the cake comes out clean.
- Stir the orange juice and granulated sugar together, spoon over the surface of the warm cake and leave to cool. Cut into squares.
BARBECUE LEFTOVERS
Leftover barbecue food can be made into exciting new meals. NB make sure that food is chilled soon after first cooking (not left out in the sun or kept warm on the barbecue for hours) and is reheated thoroughly before serving.
Burger Wraps
1 tbsp vegetable oil
1 onion, diced
1 green pepper, diced
1 clove garlic, crushed
1-2 tsp ground cumin
3-4 leftover cooked burgers, crumbled
1 tin chopped tomatoes
To serve:
Tortilla wraps or corn tacos
Grated cheddar
Sour cream
Burger Wraps
1 tbsp vegetable oil
1 onion, diced
1 green pepper, diced
1 clove garlic, crushed
1-2 tsp ground cumin
3-4 leftover cooked burgers, crumbled
1 tin chopped tomatoes
To serve:
Tortilla wraps or corn tacos
Grated cheddar
Sour cream
- Heat the oil in a heavy pan over a medium heat.
- Add the onion, pepper and garlic and cook gently for five minutes. The onion should become translucent and the peppers slightly soft.
- Add the cumin and give the mixture a good stir.
- Add the crumbled burgers and tinned tomato and cook until both the sauce and the meat are piping hot - this should take about 10 minutes.
- Spoon the mix into the tacos or tortilla wraps, top with the cheddar and sour cream, and serve.
GAZPACHO
This Spanish chilled soup is very refreshing on a hot day and a good way to use up a glut of tomatoes and cucumber and some slightly stale bread. It is important to use ripe, flavoursome tomatoes although tinned tomatoes make a good substitute. Serves 4
100g slightly stale crusty white bread, soaked in cold water for 20 mins
500g very ripe tomatoes, peeled and diced (or 2 tins tomatoes)
1 red pepper and 1 green pepper, deseeded and diced
1 medium cucumber, peeled and diced
2 cloves of garlic, peeled and crushed
150ml extra virgin olive oil (ideally Spanish as it has a distinctive flavour)
2tbsp sherry or wine vinegar
Salt and freshly ground black pepper to taste
100g slightly stale crusty white bread, soaked in cold water for 20 mins
500g very ripe tomatoes, peeled and diced (or 2 tins tomatoes)
1 red pepper and 1 green pepper, deseeded and diced
1 medium cucumber, peeled and diced
2 cloves of garlic, peeled and crushed
150ml extra virgin olive oil (ideally Spanish as it has a distinctive flavour)
2tbsp sherry or wine vinegar
Salt and freshly ground black pepper to taste
- Peel the tomatoes by plunging in boiling water for 30 seconds then the skins should slide off easily. Mix the diced tomatoes, peppers and cucumber with the crushed garlic and olive oil in the bowl of a food processor or blender. Squeeze out the bread, tear it roughly into chunks, and add to the mixture.
- Blend until smooth, then add salt, pepper and vinegar to taste and stir well.
- Refrigerate until well chilled. Add a little more chilled water or ice cubes if too thick.
- Optional: garnish with small pieces of cucumber and green pepper, diced black olives, chopped hard-boiled egg, spring onion, or cubes of Spanish ham.
SPANAKOPITA (Greek spinach & feta pie)
2 tbsp (30ml) olive oil
4 spring onions or one shallot, chopped
1 or 2 cloves garlic, crushed, peeled & chopped
500g spinach, rinsed, chopped & well-drained (eg in a salad spinner)
125g feta cheese
125g ricotta cheese
2 eggs
Pinch grated nutmeg
Salt & pepper
1 tbsp chopped fresh dill or 1 heaped tsp dried dill
½ pkt filo pastry – 6 sheets
60g melted butter
1 tbsp pine nuts (optional)
Variations:.
you can use frozen spinach but squeeze well when cooked to remove excess liquid.
make little triangular turnover size pies - good for picnics. Cut approx. 12cm (5”) squares. Add 1 tbsp filling, fold and stick with beaten egg or milk and bake for less time (about 25 minutes)
replace the filo with puff pastry and add spinach filling to make little “sausage” rolls – ideal for parties. Bake about 20 mins
Recipe provided by Mary
4 spring onions or one shallot, chopped
1 or 2 cloves garlic, crushed, peeled & chopped
500g spinach, rinsed, chopped & well-drained (eg in a salad spinner)
125g feta cheese
125g ricotta cheese
2 eggs
Pinch grated nutmeg
Salt & pepper
1 tbsp chopped fresh dill or 1 heaped tsp dried dill
½ pkt filo pastry – 6 sheets
60g melted butter
1 tbsp pine nuts (optional)
- Heat the oil in a large pan and cook the garlic, onion & spinach gently until the spinach is wilted. Leave mixture to cool slightly.
- In a large bowl, mash the cheeses, then beat in the eggs, dill, nutmeg and the spinach mixture. Season to taste with salt & pepper (not too much as feta is salty)
- Brush the inside of a large baking dish or cake tin with melted butter. Place a sheet of filo in the baking dish or tin leaving quite a large over-hang.
- Brush the filo with more butter and add another sheet allowing it to overhang at a different angle. Continue brushing with butter and building up layers of filo pastry until you have 6 layers.
- Fill the pie with the spinach mixture and fold the excess over the top in a draped, crumpled manner. Brush the top with the last of the melted butter & sprinkle with pine nuts if using.
- Bake in moderate oven (Gas 4 or 180°C) for 60 minutes or until set and golden. Rest for 10 minutes before cutting into wedges
Variations:.
you can use frozen spinach but squeeze well when cooked to remove excess liquid.
make little triangular turnover size pies - good for picnics. Cut approx. 12cm (5”) squares. Add 1 tbsp filling, fold and stick with beaten egg or milk and bake for less time (about 25 minutes)
replace the filo with puff pastry and add spinach filling to make little “sausage” rolls – ideal for parties. Bake about 20 mins
Recipe provided by Mary
NETTLE & HONEY CAKE
“If you can’t beat ‘em, eat ‘em!”
Instead of cursing the abundance of nettles at this time of year, why not make use of them? My constant quest for new flavours and recipes, especially money-saving ideas, inspired me to experiment baking with nettles and the result was a resounding success. The colour of the cake is interesting but the flavour is lovely (not too sweet), the cake is very moist and it must be good for you!
NB Wear thick gloves to pick and handle the raw nettles – they lose their sting once boiled or steamed. Only pick the tender top leaves and don’t include any flowers.
Nettle and Honey Cake
1-2 (gloved) handfuls of raw nettles
75g butter or margarine
30g dark muscovado sugar
160g clear honey
2 large eggs beaten
Vanilla paste or essence
200g self-raising flour
Instead of cursing the abundance of nettles at this time of year, why not make use of them? My constant quest for new flavours and recipes, especially money-saving ideas, inspired me to experiment baking with nettles and the result was a resounding success. The colour of the cake is interesting but the flavour is lovely (not too sweet), the cake is very moist and it must be good for you!
NB Wear thick gloves to pick and handle the raw nettles – they lose their sting once boiled or steamed. Only pick the tender top leaves and don’t include any flowers.
Nettle and Honey Cake
1-2 (gloved) handfuls of raw nettles
75g butter or margarine
30g dark muscovado sugar
160g clear honey
2 large eggs beaten
Vanilla paste or essence
200g self-raising flour
- Preheat the oven to 160C, 140C Fan or Gas mark 2. Grease and line a 20cm diameter cake tin (or 2 sandwich tins) with greaseproof paper.
- Using gloves, wash the nettles and steam or simmer in a minimal amount of water for 5 minutes. Remove excess liquid (through a sieve or squeezing with a wooden spoon) and blend with a food blender. Then squeeze a little more liquid out, though not so much that you remove all the flavour.
- Melt the butter/margarine, sugar & honey over a low heat. Add the puréed nettles and leave to cool for about 15 minutes.
- Beat the eggs and vanilla paste/essence into the butter/nettle mixture, then gently stir in the flour. Pour into the cake tin(s) & bake for about 1 hour 15 minutes (or less if in 2 shallow tins), until golden brown and the cake springs back when pressed and/or a skewer pushed into the middle comes out clean.
- If you want to top and sandwich together the cakes, why not try lemon buttercream or cream cheese icing?
SUMMER PUDDING
Summer pudding is perfect for a glut of berries or fruit that is over ripe.
Ingredients:
300g strawberries
250g blackberries
100g redcurrants
500g raspberries
OR 1.25 kg mixed berries and currants of your choice
175g golden caster sugar
7 slices bread (normally white but can use wholemeal too).
Recipe provided by Julie
Ingredients:
300g strawberries
250g blackberries
100g redcurrants
500g raspberries
OR 1.25 kg mixed berries and currants of your choice
175g golden caster sugar
7 slices bread (normally white but can use wholemeal too).
- Wash fruit.
- Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves – stir a few times. Bring to a boil for 1 min, then tip in the fruit (not the strawberries).
- Cook for 3 mins over a low heat, stirring occasionally. The fruit will be softened, mostly intact and surrounded by dark red juice. Put a sieve over a bowl and drain the juice into a bowl.
- Cut the crusts off the bread.
- Before lining the 1.25 litre bowl with the bread dip each slice into the juice of the fruit. Overlap the slices of bread ensuring there are no gaps.
- Now spoon in the softened fruit with the strawberries into the lined bowl.
- Once the bowl is full. Dip the remaining bread into the juice and lay on top. Cut to shape if necessary. Put a small plate on top and weight down with cans. Chill for 6 hours or overnight.
- To serve, place a serving plate upside-down on top and flip over. Serve with cream or ice cream.
Recipe provided by Julie
RHUBARB LEMONADE
If you are still looking for new ways of using rhubarb, why not try this pink rhubarb-flavoured lemonade?
500g chopped rhubarb
250-300g sugar
1.5 tablespoons grated lemon zest
150ml lemon juice
Recipe contributed by Jill Burn.
500g chopped rhubarb
250-300g sugar
1.5 tablespoons grated lemon zest
150ml lemon juice
- Combine the rhubarb, sugar and grated lemon zest in a large saucepan and bring to the boil. Reduce heat to medium-low and simmer until the sugar has dissolved and the rhubarb releases its juice and starts to break up, about 10 minutes. Remove from heat and stir in the lemon juice.
- Pour the rhubarb mixture through a fine sieve, pressing out as much liquid as possible. To serve, mix the 1 part rhubarb syrup with 3 parts water and pour over ice. Dilute with sparkling water for a fizzy drink.
- The syrup can also be frozen.
Recipe contributed by Jill Burn.
VEGETARIAN BARBECUE
What do Vegetarians have at barbecues?
You can buy veggie burgers and sausages in most supermarkets but it’s cheaper to make your own you can add your own flavourings.
1) Chilli bean burgers
400g tin kidney beans, drained
1 Tbsp cooking oil
½ onion chopped small
1 clove garlic, crushed and chopped v finely
1 Tbsp porage oats
1 Tbsp tomato puree
½ tsp chilli powder
1 tsp Worcester sauce
2) veggie kebabs
Make a really nice marinade such as the Thai one below or simply use French dressing with extra garlic. Use to marinate chunks of courgette, aubergine, onions, sweet peppers, whole mushrooms, cherry tomatoes and thread onto skewers before barbecuing.
Thai marinade
Handful coriander leaves finely chopped
1 heaped tsp sugar
1 Tbsp fish sauce
1 Tbsp lime juice
1 fat clove garlic, crushed
Thumbsized piece fresh ginger, peeled and finely sliced
1 Tbsp sesame oil
1 tsp chilli powder (optional)
Recipe contributed by Mary Venning
You can buy veggie burgers and sausages in most supermarkets but it’s cheaper to make your own you can add your own flavourings.
1) Chilli bean burgers
400g tin kidney beans, drained
1 Tbsp cooking oil
½ onion chopped small
1 clove garlic, crushed and chopped v finely
1 Tbsp porage oats
1 Tbsp tomato puree
½ tsp chilli powder
1 tsp Worcester sauce
- In a bowl slightly crush the beans and add the oats, tomato puree, Worcester sauce and salt & pepper to your liking.
- Gently fry the onions in the oil until soft. Add the garlic and chilli powder and stir for a few seconds, then add to the bowl.
- Mix well then take clumps of the mixture and shape into small burgers.
- Lay them on a plate or piece of greaseproof paper and chill in fridge for at least 20 mins. Then brush with oil and barbecue or dry fry on a chargrill pan
2) veggie kebabs
Make a really nice marinade such as the Thai one below or simply use French dressing with extra garlic. Use to marinate chunks of courgette, aubergine, onions, sweet peppers, whole mushrooms, cherry tomatoes and thread onto skewers before barbecuing.
Thai marinade
Handful coriander leaves finely chopped
1 heaped tsp sugar
1 Tbsp fish sauce
1 Tbsp lime juice
1 fat clove garlic, crushed
Thumbsized piece fresh ginger, peeled and finely sliced
1 Tbsp sesame oil
1 tsp chilli powder (optional)
- (This marinade is also good on fish and prawns)
- Other veggie favourites are sliced halloumi cheese, sliced aubergines & courgettes and stuffed mushrooms. All can be rushed with French dressing before grilling
Recipe contributed by Mary Venning
STRAWBERRY CRUSH
Wimbledon is over in a blaze of glory but the strawberries are still growing abundantly. It looks set to be a good year for strawberries and if we manage a reasonable spell without rain, there are going to be plenty around. So what to do with the mushy ones at the bottom of the punnet or the ones which were left on the plant too long or over-enthusiastically watered? - there's no need to throw them away.
STRAWBERRY CRUSH –
Jill Burn
STRAWBERRY CRUSH –
- cut off any mouldy bits, then mash soft strawberries with a fork and add to rhubarb before stewing or roasting.
- freeze in small pots and when you’ve got enough, thaw slightly and blend with a banana, any other soft fruit and yoghurt/juice for a healthy smoothie
- add to whipped cream (or half cream/half Greek yoghurt) and a little sugar then freeze to make homemade ice cream
- add to a sponge cake mix plus vanilla or almond essence or lemon rind and juice for delicious, moist buns
- serve on cereal for a healthy twist to breakfast
- add a little sugar, if needed, and spoon over ice cream (I think that’s what posh chefs call “coulis”)
- add a little sugar and use as jam on scones with cream
Jill Burn
HOMEMADE HARVEST ICE CREAM
Why not take advantage of the sunshine, and go blackberry picking? If you don’t fancy jam-making and are tired of crumbles, why not have a go at Blackberry Ice Cream. This is Nigella Lawson’s very simple recipe:
NIGELLA’S BLACKBERRY ICE CREAM
500 grams blackberries
75 grams caster sugar
30 ml water
300 ml whipping cream
1. Put fruit in a pan with water & sugar.
2. Cover & simmer for 5 minutes.
3. Tip into a sieve over a bowl (plastic is best) and push through with a wooden spoon. Chill.
4. Whip the cream until thick but still soft - it should fall from a spoon.
5. Add the fruit puree, mix well & freeze for 2 hours.
6. Mash with a fork or process it. Return to freezer.
7. Repeat mashing after 2 more hours. Ready after a further 2 hours in the freezer. Serve with extra blackberries and crisp ginger snaps.
Blackberries are also nice when used to top a basic sponge cake mix then sprinkled with sugar and cinnamon before baking.
NIGELLA’S BLACKBERRY ICE CREAM
500 grams blackberries
75 grams caster sugar
30 ml water
300 ml whipping cream
1. Put fruit in a pan with water & sugar.
2. Cover & simmer for 5 minutes.
3. Tip into a sieve over a bowl (plastic is best) and push through with a wooden spoon. Chill.
4. Whip the cream until thick but still soft - it should fall from a spoon.
5. Add the fruit puree, mix well & freeze for 2 hours.
6. Mash with a fork or process it. Return to freezer.
7. Repeat mashing after 2 more hours. Ready after a further 2 hours in the freezer. Serve with extra blackberries and crisp ginger snaps.
Blackberries are also nice when used to top a basic sponge cake mix then sprinkled with sugar and cinnamon before baking.
STRAWBERRY AND REDCURRANT CORDIAL
12oz (350g) strawberries, sliced
1lb (450g) redcurrants, stripped from stalks
6 fresh lavender heads (optional)
Approx. 6oz (175g) sugar
1lb (450g) redcurrants, stripped from stalks
6 fresh lavender heads (optional)
Approx. 6oz (175g) sugar
- Gently cook the fruit in 5floz (150ml) water for 10 mins.
- Crush with a potato masher or fork and cook for a further 20 mins until very soft.
- Remove from heat, add the lavender heads and leave to stand for 1 hour to infuse.
- Strain the fruit using a fine sieve or muslin over a jug for about 1 hours until all the juice is extracted.
- Add 6oz (175g) sugar per 10floz (150ml) juice. Heat gently till sugar dissolves then simmer for 5 mins till syrupy.
- Pour into a clean, dry bottle when cool.
- Store in fridge or freeze in an ice cube tray to use as required.
- Dilute to taste with still or sparkling water or dry sparkling wine for a special treat.
LAVENDER LEMONADE
Lavender grows abundantly In England and can be used in a variety of recipes. Unfortunately though, you will have to buy the lemons for this lovely pink-tinted drink. Apparently it is also nice with a dash of vodka!
small handful of freshly picked and rinsed lavender flowers or a tablespoon of dried lavender flowers
1 cup white sugar
2 cups boiling water
1 1/2 cups freshly-squeezed lemon juice
2 cups or more of cold water
Ice cubes
small handful of freshly picked and rinsed lavender flowers or a tablespoon of dried lavender flowers
1 cup white sugar
2 cups boiling water
1 1/2 cups freshly-squeezed lemon juice
2 cups or more of cold water
Ice cubes
- Cut or strip the lavender flowers from the stems and place in a large bowl. Pour the sugar over the flowers and use your (clean) fingers to gently rub the flowers into the sugar.
- Pour 2 cups of boiling water over the lavender and sugar and stir with a spoon until the sugar has melted. Cover and leave to infuse for 30 minutes (or up to several hours).
- Strain the lavender-infused syrup and pour into a serving jug or pitcher.
- Stir in the lemon juice. Add another two cups of water. Taste and adjust for tartness - add more lemon juice if too sweet or more sugar if too tart. Add ice and more water to desired level of concentration. (NB the ice will melt eventually, further diluting the drink).
- Serve with thinly-sliced lemon and lavender sprigs.
FRESH FRUIT FESTIVAL CAKE
170 g butter/marge
150g sugar
150g s.r.flour (or plain with 1 level tsp baking powder)
100g ground almonds
100 – 150g redcurrants/raspberries/blackcurrants or larger fruit cut small.
2 eggs
2 Tbsp buttermilk or plain yogurt
1 tsp vanilla essence/paste
150g sugar
150g s.r.flour (or plain with 1 level tsp baking powder)
100g ground almonds
100 – 150g redcurrants/raspberries/blackcurrants or larger fruit cut small.
2 eggs
2 Tbsp buttermilk or plain yogurt
1 tsp vanilla essence/paste
- Prepare a 22 cm or 18 cm square cake tin.
- Soften fat and sugar (microwave on defrost 1 minute works) and beat together.
- Add all the other ingredients and combine well with a wooden spoon.
- Tip into prepared tin and smooth down surface
- Bake at Gas Mk 3/170 C/ 325 F for 1hour 15 mins until golden brown on top
- Allow to cool and serve.
- This is a fairly dense cake, good for picnics (or festivals). Also good warmed up with custard or crème fraiche.