TARRAGON & THYME

We all get fed up of drinking the same old things day in day out. My staple is tea, but I am currently going through a phase where I am looking for something different my palate is tired off it. I have been on my fruit teas as a result. I am trying to cut back on the amount of my sugar intake as well so maybe this has something to do with it, but I have been looking for something fresh, something to quench my thirst rather than add to it. I have spent the evening listening to the T.V. and browsing through some of my cookery books that I haven't looked in for a while and I found this recipe. Its from Mary Berry's Food Processor Cookbook, but it is very refreshing, easily made and best of all it has no nasties in it and costs hardly anything. It doesn't keep very long, so for minimal costs you could make up a fresh batch every day and keep it in the fridge. I have a fridge jug that I keep in the door of the fridge and then serve as and when it is needed. It makes approxim...

Ingredients: 8 Unwaxed lemons 1 litre vodka 250g/9oz white sugar Method Begin by carefully taking the peel off the lemons very thinly do not use any of the white pith as ths is bitter and ruins the flavour.Alternatively use a grater to take off the lemon skin. Combine with the vodka in a kilner type jar with a lid and leave to stand and infuse for about a month the posh name is to macerate. Once the flavour has imparted into the vodka add the sugar, stirring or shaking daily until it has completely dissolved. Strain I use coffee paper filters to take away any sediment, and or peel if in strips, decant into screw top bottles and store in the freezer. Always serve this well chilled.

Ingredients: 8 Unwaxed lemons 1 litre vodka 250g/oz white sugar Method Begin by carefully taking the peel off the lemons very thinly do not use any of the white pith as ths is bitter and ruins the flavour.Alternatively use a grater to take off the lemon skin. Combine with the vodka in a kilner type jar with a lid and leave to stand and infuse for about a month the posh name is to macerate. Once the flavour has imparted into the vodka add the sugar, stirring or shaking daily until it has completely dissolved. Strain I use coffee paper filters to take away any sediment, and or peel if in strips, decant into screw top bottles and store in the freezer. Always serve this well chilled.

This is a pudding I make regularly usually when I am in a bit of a hurry as it is quite quick to make and it is really absolutely scrummy. It forms like a sponge top but has a self-saucing lemon sauce. Absolutly delicious. Lemon Pudding This is like a batter mix with a slight twist but it cooks with a sponge top and the mixture splits off and makes a lemon sauce underneath it is good honest cooking and is absolutely yummy. Ingredients: Butter for greasing dish 3 eggs separated 3oz caster sugar 7 fl oz of milk 1 tablespoon self raising flour sifted grated rind and juice of 2 large lemons Pinch of salt 1 tablespoon icing sugar Grease a deep 1 3/4 pint ovenproof dish. Set your oven to 180 degrees C Gas Mark 4. In a mixing bowl beat the egg yolks with the caster sugar until light and pale and creamy. Whisk the milk, flour, rind and lemon juice into the egg yolks. In a clean, grease-proof bowl whisk the egg whites with the salt, adding the icing sugar gradually. Continue to whisk until st...