TARRAGON & THYME

I love Lychees and keep at least a couple of tins in the Pantry at any one time and as well as eating them with some ice cream or some cream they also make a very nice sorbet.  Sorbets can be very light and refreshing especially when you have been eating a lot of rich food so they do have their place. 4 x 425g cans lychees in a light syrup 10oz/275g caster sugar pared rind of a lemon cut into fine strips 2 large egg whites 1 melon peeled seeded and cubed (or in balls) [or other fruit of your choosing] fresh mint sprigs to decorate Drain the syrup from the lychees into a measuring jug and add enough cold water to make it up to 2 pints/1.2 litres.  Pour into a pan and then add the sugar and lemon rind.  Heat stirring until all the sugar has dissolved.  Then bring to the boil simmering for about 5 minutes.  Allow the syrup to cool. Place the drained lychees in a food processor, blend to form a smooth puree. Into a freezer proof container strain the ...

I thought that in the run up to Christmas I would start popping up the odd recipe that I have made in the past and intend to use and make either in the run up to Christmas or as part of the Christmas food activities themselves.  The reason being threefold, first I need to be able to locate the recipes quickly i.e. all in one place, secondly I like to have a lprinted off list when I am making the same to help with the shopping aspect and also with the making aspect.  Finally I thought you ladies and gents might to share. {A Separate post will be done later which will contain all the Christmas in the one post). I love hot toddies and I am particularly partial to this little number which combines my love of anise and cider.  Goes down very well on a winter's weekend all I need is the fire to go with it. Ingredients: 1/4 pint /150ml pressed English Apple juice (Copella) 1/2 pint/300ml medium dry cider 1 tablespoon of rosehip cordial 2 Star Anise 1 tablespoon of Br...

 I am rather partial to onion bhajias and have quite frequently in the past bought them from the Co-op for £1.40 a tray of 6.  That is until I found this recipe. Ingredients: 6 level tablespoons of chick pea flour 1 level teaspoon of turmeric, ground cumin and garam masala 3-4 tablespoons of water Salt and ground black pepper 1 medium large onion peeled Deep fat fryer Method: Combine the flour and spices  in a bowl and add enough water to make a stiff batter.  Season cut onion into 4 wedges and then into narrow strips and stir into the batter. Heat the oil in the fryer to 190 degrees C.  Add a dessertspoonful of the mixture into the pan when it rises to the surface add the next spoonful continue until the pan is full and cook each bhajias for about 6 to 8 minutes turning them over halfway through.  Remove and drain on kitchen paper. Cook any remaining mixture in the same way.  Can be served immediately or reheated in a hot oven for a fe...