TARRAGON & THYME

I make a lot of pickles and I spice my own vinegar. You can use whatever vinegar you choose. However only use whole spices as using ground spices in this will give a cloudy finish and produce a sediment. You want ideally a nice clear vinegar to show the preserve off at its best. The recipe I use is taken from The Complete Farmhose Kitchen Cookbook ISBN 0-00-411256-3 1 .2 litres/2 pints vinegar of your choice 1/4 oz cinnamon bark 1/4 oz whole cloves 12 peppercorns 1/4 oz blade mace (whole mace) - usually available from Asian foodshops 1/4 whole allspice 1 or 2 bay leaves Slow Method Tie whole spices into a small piece of muslin and put them with the vinegar in a wide necked jar. Cover jar with a vinegar-proof lid and let the spices steep in the vinegar for 1 to 2 months to obtain a good flavour. Quick Method Place the vinegar and spices in a glass bowl (not metal or polythene) standing on a pan of water. Cover the bowl and bring the water slowly to the boil. Remove from heat then ...

I have been mooching through some of my cookery books - liking the sound of some of the recipes and wanting to have a go, but not having quite the right ingredients. Every so often I tend to play a bit and put my own stamp on things; its just the way I am - I don't do it with everything, but I do tend to make use of what I have in the pantry. I quite like the sound of the roasted beetroot relish in the River Cottage Preserving book, but I haven't got any tomatoes or horseradish; I have plenty of beetroot and rather than just have ordinary pickled beetroot I thought I would roast the beetroot and then pickle it to see whether it improves the pickle or whether its one I will not do again in a hurry. Its all about experimenting a bit just doing things slightly differently for a change, and I thought that rather than just put in a plain malt vinegar that I might use a wine vinegar for a change. Not sure whether to use red or white wine vinegar at the moment. I am still mooching ove...

I always love some of these hard little biscuits in at Christmas - they help soak up liquer type drinks which tend to get proffered at this type of year although they are traditionally served with Vin Santo a very sweet white Italian Wine. Perhaps I am uncouth but I also love them with a nice hot Masawati Coffee, (hot strong coffee liberally laced with dark rum) Hot Cinnamon Chocolate or Milky white coffee. Their flavour goes well and they are more than a little moorish. They keep well in an air tight tin so make them in advance of the Christmas bake and it is one more less thing to do then. 4oz unblanched almonds (ones with their skins still on) 8oz plain flour 3 1/2 oz caster sugar 1 teaspoon bicarbonate of soda 2 eggs beaten 1 egg white 1/2 teaspoon pure vanilla extract Pinch of salt Heat your oven to 190 degrees C; 375 degrees F or Gas Mark 5 and spread the almonds onto a baking sheet and toast for about 10 minutes. Let them cool down then chop half the amount coarsely and put this...

I first tried these from Sainsburys a few years ago - courtesy of my sister in law. They are very rich but full of flavour. Needless to say because I liked them (and they were expensive) I decided to search for a recipe to have a go myself and here it is. Ingredients: For the pastry: 6oz plain flour 3 oz unsalted butter 1 large egg beaten For the filling: 2oz unsalted butter 8 oz sultanas 2 large eggs 2oz demerara sugar 2 teaspoons white wine vinegar Preheat your oven to 350 degrees F/180 degrees C or Gas Mark 4 You can either make a tart or individual tartlets the choice is yours First make the pastry gently rubbing in the flour and butter until like very fine breadcrumbs. Add the egg mixing in to make a stiff dough. Roll out the pastry then line the flan dish/or cut out individual tart basis to fill a patty tin. For the filling Melt the butter in a pan and add the remaining ingredients. Stir well then add the mixture to the pastry case/cases. Bake for approximately 35 minutes until ...

I am a bit of a cinnamon nut (excuse the pun) its one of those spices that you absolutely love (I adore it) or you hate it. I like aniseed too. Now these I really do make every year they are so scrummy - any nuts can be used but favourites are Hazlenuts and Almonds - the trouble is they are so moorish that once you start eating them .... I first had these at Lincoln Christmas market where they were served hot and warm, probably the best way to serve them but they are delish cold as well. I liked them so well that I looked around for a recipe and came up with this one. They can be used for snacking or as a posh accompaniment to that really nice after dinner coffee or alcoholic coffee like Irish Coffee. Really they should be classified as naughty nibbles. Ingredients 1 egg white 450g/1lb assorted nuts such as pecans walnuts almonds and peanuts 75g/3 oz caster sugar pinch of salt 2.5 ml/ 1/2 teaspoon of ground cinnamon pinch of grated nutmeg Method Whisk the egg white with cold water (...

Fruit Compotes can be preserved and bottled for long term storage just as well as fruit in syrup etc. I have regularly looked at the compotes available in the supermarkets endlessly looking for recipes to produce these goodies for long term storage and I have found this recipe The basic recipe seems to be: 1.25kg (2 1/2lb) fruit such as pears, quinces, apples plums mixed fruit prepared150g (5 oz) sugarSpicing of your choice such as vanilla pod, ground ginger or cinnamon (1/4 teaspoon of ginger or cinnamon)125ml (4 fl oz) water Put all the ingredients into a large saucepan and bring to the boil then cover and simmer over a low heat for about 50 minutes. If necessary add a little more water from time to time to prevent the mixture from sticking to the base of the pan. Leave to cool then chill in a refrigerator to use fresh serve with cream or cream fraiche. To preserve compotes for long term storagereduce the cooking time for the fruit to 35 minutes preparing the jars as for jam. Ladle t...

Christmas is coming and the Geese are Getting Fat Please put a penny in the old man's hat If you haven't got a penny a hapenny will do If you haven't got a hapenny then God Bless you. How true this year everybody is feeling the pinch, but then I think this will bring a lot more honesty and much more enjoyment of simpler pleasures than in years gone past, and perhaps our younger people will learn a useful lesson and realise that parents are not always able to provide their offspring's every need, but at least they will have a roof over their heads, food on the plate and a warm home. Things that are very important. Today's youngsters have too much choice. As I am writing this, the wind is howling and rough outside it keeps howling down the chimneys and it is well rough - I should be in bed, but I am conscious I haven't posted for a few days and I did not want regular readers to feel let down or be disasapointed. My mum told me that when she was young at Christm...

Well it was a hectic one. I eventually got the kitchen all scrubbed out the chip pan cleaned and new oil put in and various other bits and bobs. Lots of cleaning but a lot has been achieved. Also managed to start off my mint syrup and also make 8 jars of the apple, parsnip and ginger chutney. Another one that tastes really proomising, just needs to mature for a few weeks now. The recipe said light brown sugar I have used a dark brown sugar and it looks quite effectiveAlso started off a batch of grape wine this evening as well. Have managed to get loads of washing done as well. Then for tea we had roast lamb with home made mint sauce, mashed potato, peas, broccoli, carrot, sweet potato with rosemary, roast potato, stuffing balls, and roast parsnip with gravy and then to finish chocolate gateau. Very yummy it was too. Tomorrow night I am at a friends home, but when I get back in will probably finish off the ginger beer batch and put it to chill before starting off the next batch. ...

I have never tried this recipe before but I love the smell of mint it is so Refreshing.(yes its another recipe from the River Cottage Preserves book if you haven't got it, its well worth the money) This cordial can according to the recipe be drunk hot or cold, I also think it would be very nice as a sauce for plain vanilla ice cream, as the basis for hot mint tea or cold drink with lashings of ice. What a little odd to be publishing this recipe now. Not at all you can still get loads of fresh mint from Asian shops and market stalls. Its now soaking in the fridge; part one completed. Now tomorrow night I have to pour boiling water on leave another 24 hours and the following evening strain, bottle and sterilise. Here's the recipe: Makes approximately 1 litre 50g freshly picked mint leaves (picked off stalks use leaf only) juice of 1 lemon (50ml) 250g sugar 1 level teaspoon salt Check the mint leaves for insect life (we don't want extra meat rations thank you). Then tear the ...

Well what a day and night its been orrible here but I think we have been very lucky compared to some parts of the country are concerned. Proper wintery weather. Yes we need the rain but we seem to be getting it all at once rather than spaced out like we used to. I do hope everyone is safe and comfortable and that you don't have to travel far. Mind you I have spent of the day at the hairdressers having my hair re-ackerfurbitated and tidied up. Have had some of the length chopped out and layers put in so hopefully now will have the option of wearing it down and up rather than up all the time. My hairdresser bharrea who us Yougaslavian and had to flee her home country during all the troubles is a very good cutter, needless to say because I haven't been for a year or so I got a good telling off, but haven't been able to afford until now. But I need to look tidy for work not like the wild woman of Peterborough. I am pleased with it and she has worked with my hair which ha...

I have often seen this in the shop but never plucked up the courage to buy it. However there is a reason for me printing this recipe here which I hope you will appreciate. The following are methods of how to make your own dulce de leche. Dulce de leche from condensed milk Ingredients: 1 can sweetened condensed milk Directions: 1) Get a large pot with a metal rack 2) Place the can inside the pot on the metal rack 3) Add water to completely cover the can, plus 2-3 inches. 4) Simmer for 3-4 hours 5) The can must always be completely covered in water. Caution: If the can becomes uncovered there could be an explosion 5) Let the can cool for 3-4 hours 6) Open the can and enjoy! Dulce de leche from sugar Ingredients: 3 liters of milk 2 tablespoons of vanilla 1 teaspoon of baking soda 800 grams of fine sugar Directions: 1) Add to a large pot all the ingredientes in this order. 2) Milk, sugar, vanilla and then baking soda. 3) Place over a low low fire and stir slowly 4) Continue stirring until ...

Please see entry under Dulce de Leche under the pantry to make the Dulce de Leche which is the basis for this drink. This recipe I spotted by chance in last year's December issue of the Good Food magazine. 300g/10 oz dulce de leche 1 tablespoon instant coffee dissolved in 1 tablespoon boiling water 1 tsp vanilla extract 300ml/1/2 pint brandy 284 ml pot and 142 ml pot of single cream Spoon the dulce de leche into a bowl and then beat in the coffee, vanilla and brandy until smooth. Stir in both pots of cream until well mixed. Pour into 1 large or several smaller sterilised bottles. This will keep in the fridge for 2 weeks. Drink in liqueur glasses or serve over ice. The short keeping time is an excuse to indulge and if you run out you can always make another batch.

Today would have been my Granddad Horace's birthday. He was a big baby according to my Great Granddad's bible some 16lbs in weight. What a whopper no wonder my Great Gran had a heart condition. He was born in London in the sound of Bow Bells on the 11 November 1900.. He was the most patient of men and I never ever saw him lose his temper. He was a most lovely man and I miss him and so much. He used to keep us entertained by playing the Banjo or the squeeze box as youngsters. He was exceptional at playing both. So here's to you Pop, remembering you on your birthday. Your crazy granddaughter cheers!

This is a Delia Smith recipe as in her "Christmas" book my edition goes back to 1991 and is particularly well thumbed. It does not appear to have an ISBN No but has a reference number CN 1454. If you never have tried Cinnamon ice cream you really should it has a wonderful affinity with many Christmas specialities and and also with apples, pecans and mulled wine flavours. Ingredients: 6 egg yolks size 1 (I just use large ones) 4oz/110g caster sugar 1 pint/570ml milk 1 stick of cinnamon 1 level teaspoon of ground cinnamon 10 fl oz/275ml double cream 2 slightly rounded teaspoons of custard powder This recipe does not use an ice cream machine. If you have an ice cream machine use the guidelines herein but convert them to your own particular machine. Place the egg yolks sugar and custard powder in a bowl and whisk them with an electric hand whisk (or balloon whisk) until the mixture is pale and really creamy but has thickened. Put the milk cinnamon stick and the ground cinnamo...

This is a regular make in this household and something that I make when I am having a touch of the blues. Funny how sweet stuff puts a different perspective on things. Its also a good prepared in advance to bring out a Christmas. You can of course add what ever takes your fancy like dried mango crystallised pineapple coconut, cranberries the choice is yours. Ingredients: 350g/12 oz good quality Cooking Chocolate dark or plain the choice is yours - not cake covering which is of an inferior quality for this cake 4 tablespoons strong black coffee 4 tablespoon brandy 8 oz digestive biscuits, graham crackers or a good plain biscuit can be used broken 90g/3 oz/ 3/4 cup toasted slivered flaked almonds 90g/3 oz/1/3 cup glace (candied) cherries 300ml/1/2 pint cups of double (heavy) cream There is no cooking as such with this recipe which is why in one sense I like it can easily be rustled up even on a week night Grease an 18 cm/7 inch round loose bottomed cake tin/pan it can be sq...

I am extremely lucky,as a few years ago I received a rather expensive Christmas present from the OH a freestanding ice cream machine - where you don't have to put the bowl in the freezer. Most women would go schitz at being bought something like this, but I am not that kind of girl. I would much rather that whoever I am buying for has a present that they will use, love and get much pleasure out of or which is extremely useful to them. I love home made ice creams and this machine it makes the most fantastic ice cream. However, you don't need an ice cream machine to make custard you can use a large lidded container and an electric whisk and the freezer to make home made ice cream, freezing then beating, to break the crystals down inbetween to break down the ice crystals. One of my favourites is Cinnamon Ice Cream - absolutely delicious especially with some home bottled pears in syrup or even mulled pears in wine - I am drooling at the thought of it. I absolutely adore cinnamon,...

Preparation time 15 minutes plus time for cooling and chilling Cooking time 50 minutes 1.25 kg/2 1/2lb pears peeled and quartered and cored 150g/5 oz brown sugar 1/4 teaspoon of ground ginger 1/4 teaspoon of ground cinnamon 1 vanilla pod 125ml/4 fl oz water Put all the ingredients into a large saucepan and bring the contents to the boil, then cover and simmer over a low heat for about 50 minutes. If necessary add a little more water from time to time to prevent the mxture from sticking to the base of the pan Leave the compote to cool and then chill in a refrigerator if using that day or later. Serve with cream fraiche or cream. To store this as a long term preserve reduce the cooking time of the fruit by about 35 minutes. Prepare your jars as for jam. Ladle in the compote to the jars add a splash of lemon juice per jar and sterilise for 20 minutes in a large pan of boiling water. I always pad the bottom of the pan out with new dishcloths or a tea towel. Leave in pan to cool and then st...

I have been rootling through my recipes and came across this recipe which I used to make when I was a teenager. The recipe was originally given to me by Janet whose children I used to babysit on a regular basis and she originally came from Somerset. Apple Pop 3lbs cooking apples 12 pts water 2lbs sugar 2-3 lemons 1. Chop apples and remove any bruised parts. 2. Place in a white plastic container with the water and cover with lid. 3. Leave for 7 days stirring twice daily and squeezing the apples occasionally. 4. Sieve the apples and add the sugar and grated rind, juices and chopped remains of the lemons. 5. Leave for one day then sieve this time preferably through muslin. 6. Bottle in Lemonade Bottles/cider bottles - this should be ready to drink within 2 weeks. Very refreshing

I have quickened up the process of making the crab apple jelly with the aid of my Tefal jam machine. I have tried using the machine itself, but it only makes in small quantities, where more often or not I have large quantities to process; so the second time I had a go I actually processed the apples with water in the preserving pan until soft and pulpy and then put it through the jelly net to drip overnight. The reason for this is that I can get a couple of batches of different things from the pulp left over, either a crab apple butter/membrillo or crab apple cheese. The juice is much quicker to process in the machine and comes out a lot clearer because it has been through the jelly bag. I put 2 pints of juice together with 1lb sugar per pint for the jelly and then process as per the machine's instructions; the beauty of this machine is that if you need a little longer to get the jam to set you can set the machine in small increments The machine is ideal if you only have small quan...

I have another project in hand at the moment; I have started off a new crotchet bedspread for a single bed. Yes I am a bit of a butterfly tend to have a couple of projects on the go at once fluctuating one to the other, but I have this pretty yellow rose bedding set with matching curtains already and I just chanced upon the coloured wool at the right price (for the centre part of the squares in yellow and green). I plan to finish it off with cream edging so have really been taking advantage of and making use of what has come my way, it will also help nearly complete the soft furnishing side for the single bedroom. I just have to sort out furniture pieces now. Although I am mulling over the idea of collecting pretty yellow lemon, cream and green prints to have a go at making a crazy patchwork bedspread too. Have never done one but quite like the idea of doing this. To think this colour scheme all stemmed from the first needlepoint kit I managed to complete.

This home made syrup is lovely in a whisky, or as a drink with either cold or hot water, used in fruit salads to give a bit of a zing in sorbets and ice creams etc. Ingredients 50g/2 oz peeled fresh root ginger grated 225g/8oz granulated sugar 1 level teaspoon of tartaric acid 1/2 a lemon washed and sliced Takes about 10 minutes to prepare, plus standing time. Makes about 4 pints Put the ginger sugar tartaric acid and lemon in a large glass bowl cover with 4 pintes boiling water and stir in the sugar until it has dissolved then leave for 3 to 4 days in a cool place. Strain the cordial through muslin then pour into bottles and seal. I sterlise by putting jars in hot water bath complete with their lids and covering completely with water and process for about 30 minutes to extract any air. Then allow to cool This syrup can be used after a few days. Once the bottle is opened store in the fridge; there are two reasons for this one to keep it nice and cold the other to make sure that it ha...

I first had a parsnip based chutney a few years ago on one of my forays on holiday down to Cornwall. We bought it from one of the Cider Farms and although disappointed with the cider we bought back we didn't open the chutney until Christmas. What a delight and revelation that chutney was, needless to say it was a mega jar and it got used up quickly. Under normal cicumstances I would have gone back and got some more but it has been sometime since we have been down to Cornwall and I have not therefore been able to restock. I tend to buy unusual preserve recipes when I find them and put them up for Christmas and if I like them I look out for recipes that are similar so that I can do my own home cured version. It helps sort out what we actually like as well. Sometimes the recipes sound good on paper but when made don't necessarily have quite the flavour you want. Recipes with root vegetables such as parsnip and swede tend to be rarer but I have located this one which I think w...

Here's a lovely recipe I have made before and I have it in mind to make a batch next weekend to give as part of my Christmas packages to friends together with pickled onions and other goodies. It is very rich and fruity very good with a home made Pork Pie or Christmas Feasting Pie, ideally its one of those recipes when the British Plums are in season, but I seem to have lost at least a month with the preparation of things I had on my list with having mum in hospital and then not having the computer for a while. But better late than never. Makes about 4 1/2 lb 450g/1lb plums stoned and pitted 450g/1lb pears peeled and cored 225g/8 oz cooking apples peeled and cored 225g/8 oz celery 450g/1lb onions sliced 450g/1 lb tomatoes skinned 115g/4 oz raisins 15g/ 1/2 oz/1 tablespoon grated fresh root ginger 30ml/2 tablespoon pickling spice 900ml/ 1 1/2 pints cider vinegar 450g/1lb granulated sugar Method Chop the plums,pears, apples celery and onions and cut the skinned tomatoes into quarte...

It may be a little late for this now, but in retrospect it may not be and it can always be used for the forthcoming year. If you have some apples starting to get a little bruised or have a load of crab apples left over from a foray into the countryside one way of using them up is to make your own pectin stock for use either later in the year or during the course of next. Some fruit's don't have much pectin such as cherries figs grapes marrows pears pineapple rhubarb and strawberries which are classified as low pectin fruits; and occasionally possibly Apricots blackberries greengages loganberries and raspberries Medium pectin fruits will need a bit of a boost to help make any jams or jellies set properly. High pectin fruits are citrus fruits (oranges lemons grapefruits etc) cooking apples, crab apples, cranberries, damsons, gooseberries plums and quinces. Take your basic fruit, this may be Apple (any kind) redcurrant, gooseberry and damsons may all be used to produce pectin stoc...

They say we eat with our eyes and in the winter months we need all the colour we can get, especially if you mix a couple of tablespoons of the pickled cabbage into mixed salad leaves. However this is not a long term preserve. Its quite easy to do, I did three cabbages the other week and it filled 20 odd jars. This is a very simple pickle to make and is an ideal one to make as part of a Christmas present hamper. Ingredients: 1 medium red cabbage 1/2 oz salt For the spiced vinegar For each quarter pint of white malt vinegar take: 1/2 oz peppercorns 1/4 oz Allspice 1/2 oz mustard seed 1 teaspoon blade mace 1 stick of cinnamon Tie the spices into a small muslin bag and put into a pan with the vinegar. Cover the pan and bring slowly to the boil. When at boiling point put to one side for about 2 hours or so, so that the spices can permeate the vinegar. If the vinegar is not for immediate use store in sterlized bottles. Quarter the cabbage taking away the thick white stem as much as you ca...

This is great fun for kiddies to do (let alone big kiddies) and provides an ongoing source of ginger beer. Every two weeks after the sediment is strained it is split into two so you in effect could have two ginger beer plants on the go or give one to a friend. Each plant in effect continues to multiply. We always used to have ginger beer as a kid even when we went to visit relatives it was the "pop" of our day. I always used fresh bakers yeast as a starter with this as I have found that personally when I use dried yeast it doesn't work so well. I obtain my fresh yeast from a local herbal/wholefood shop in Peterborough (for those of you who live in this area it is the old Westgate Arcade). They keep it in the back of the shop in a fridge at about 35 pence an ounce. To start a plant you will need the following ingredients: 1/2 oz fresh yeast or 1/4 oz dried yeast 2 teaspoons of ground ginger 2 teaspoons of sugar 3/4 pint tepid water. I use an old kilner jar with a lid b...