Recipes
On these pages I hope to bring you some of my favourite recipes that I use daily. Initally I put them all on one page but that has become combersome so I put them into seasonal pages however this meant recipes couldn't be searched. I am now trying to collate them on blog pages so you should be able to search for a recipe by it's title or it's main ingredients. I hope this makes it a more useable page. As a result of an article in the British Medical Journal in December 2012 about premade foods and celebrity chef's recipes having too much fat, salt etc so I will put nutritional details in for recipes as I can. Generally they are low fat and minimal added salt, because they are the recipes we eat.
Elderflower Fizz.
I haven't taken a photo of this as it looks like uninspiring cloudy lemonade and by the time it is ready for drinking the elderlfowers may well be over. My basic recipe is :
12 heads of elderflowers fully open
700g sugar
4 litre water
juice one lemon
2 tablespoons white wine vinegar
1/2 - 1 teaspoon wine yeast.
For wine making, make sure everything is clean and sterile.
Place all ingredients in a fermentation bucket or equivalent. Leave 24 - 48 hours. Decant into screw top bottles andleave somewhere cool for about 2 weeks until worked out. If you make a larger amount you could also use a pressure barrel, but remember it only lasts about 3 weeks once ready for drinking. Do also becareful that it doesn't explode, especially of it is hot, or when you open the bottle as the liquid will probably be underpressure like champagne.
12 heads of elderflowers fully open
700g sugar
4 litre water
juice one lemon
2 tablespoons white wine vinegar
1/2 - 1 teaspoon wine yeast.
For wine making, make sure everything is clean and sterile.
Place all ingredients in a fermentation bucket or equivalent. Leave 24 - 48 hours. Decant into screw top bottles andleave somewhere cool for about 2 weeks until worked out. If you make a larger amount you could also use a pressure barrel, but remember it only lasts about 3 weeks once ready for drinking. Do also becareful that it doesn't explode, especially of it is hot, or when you open the bottle as the liquid will probably be underpressure like champagne.
