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Lily Pilly
Posts: 3,845
in Fruit & veg
I am going to start the with a little cheeky tipple!
I doubled the quantities and got 3X 500ml bottles
1lb Blackcurrants soaked in 2 1/2cups red wine for 24 or up to 48 hours. buzz with blender or whizz in food processor and drip thro a jelly bag overnight
measure a cup liquid with a cup sugar (there is no point in using less for this syrup) warm through till sugar dissolved then without boiling warm it thro for about an hour, stir occasionally until syrup reduces to nice consistency
when cold mix I part brandy to 3 parts syrup bottle and leave in a cool dark place for at least 6 weeks.
Perfect for Kir Royal
Weeds are flowers, too, once you get to know them.”
A A Milne
A A Milne
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Posts
Blessis! At this rate doc will be back in bed with his feet on the pillow
and we'll all be with him! That sounds delish LP.
How very yum LP. Just picked my blackcurrants yesterday!
That sounds wonderful LilyP
. Aym, not exactly a salad but there are plenty of recipes out there for beetroot chocolate cake. If you give it a try remember to save us all a slice
I always grow too many courgettes so here are a couple of courgette recipes.
Courgettes and mint soup. Fry an onion (don't burn it!) add chopped courgettes then cover with chicken stock, simmer until soft, add a handful of mint, simmer one minute, take off heat and when cooler liquidize it with a wand thingy mixer. Can be eaten hot or chilled with a swirl of cream. Freezes.
Ingredients
200g (7oz) grated courgette (no need to peel beforehand, and can be green or yellow courgettes)
150g (5oz) caster sugar
1 egg
125ml (4 fl oz) vegetable oil
200g (7oz) plain flour
1/2 teaspoon salt
1/2 teaspoon bicarb of soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons lemon zest (about 1 lemon's worth)
Method
Preheat oven to 160C, Gas mark 3. Grease a loaf tin.
In one bowl mix together the courgette, sugar, egg and oil. In a separate bowl, sift together the flour, salt, bicarbonate of soda, baking powder and cinnamon. Add the lemon zest. Fold the flour mixture into the courgette mixture until just blended. This makes a quite runny mix. Pour into the prepared tin.
Bake for 45 minutes until a knife inserted in the centre comes out clean. If its still a bit gooey in the middle, another 10 mins should do the trick.
Lots of things to do with beetroot - chocolate cake is delish and moist; curried with onions, tomatoes, cumin and a bit of chilli; baked with butterbeans, cream and horseradish with a cheese gratin topping; roast in tin foil with garlic, thyme and olive oil; as one of the ingredients in sweet and sour red salad -
SWEET & SOUR RED SALAD
250g / 8oz red cabbage, shredded
430g / 15oz tin red kidney beans, drained and rinsed
125g / 4oz radishes, sliced
1 small red onion, sliced thinly
1 red bell pepper, cored and diced
250g / 8oz beetroot, cooked and cut into strips
1 red apple, cored and cut into chunks
Dressing:-
4 tbs red wine vinegar
4 tbs soft brown sugar
2 tbs light soy sauce
2 tbs sunflower, safflower, rapeseed or grapeseed oil
Cover the cabbage with boiling water and leave for 5 minutes without further heat. Drain well.
Combine all the salad ingredients.
Combine all the dressing ingredients and taste for seasoning. Some people find it more sweet than sour so you may want to adjust the vinegar levels.
Toss the salad in the dressing and serve. The salad benefits from being left to marinate an hour or two before serving and keeps well for at least a week.
We had a delicious beetroot gazpacho in a restaurant, but couldn't tell you what was in it! I think the beetroot was used raw.
Just back from the Secret Herb Garden (fabulous) had goats cheese and beetroot quiche, yum!
A A Milne
I put this on another post but was told to put it on here by plant pauper so here goes:
I collected my fruit from my Calamondin tree - which grows in my computer room - and I made marmalade in my microwave. I got the recipe off t'internet. Got another batch to do. The tree is only about 30cm tall but flowers and fruits profusely. The marmalade was just an experiment and I'm glad I tried - delicious. The flowers smell absolutely delicious too. The jars are not the big 1lb ones but half that size.
p.s. I did add a drop of Famous Grouse after pouring the marmalade into the jars - as plant pauper added, purely antimicrobial. Yeah right!
You make it sound as if I made you!!!!
Clear off....go on ....shoooo!
How do you do it in the Michael Wave?
I was giving you the credit
http://www.allotment-garden.org/recipe/915/microwave-citrus-marmalade-recipe/
so am I forgiven?