TARRAGON & THYME

OH is busy in the kitchen cooking himself a full English - I am content just to have a bacon butty so whilst he is pottering in there I thought I would take the opportunity of sharing the recipe I am going to start when he has finished in there.  I also have other cooking to do so I may be gone for a little while. Ever keen to make the most of my bargain limes, (I have 2kg for £2) I have been mosying through my books and have found this recipe which I haven't made before.  As OH is not particularly keen on peel or rind in his food and I love any kind of jelly anyway I thought I would give this one a try.  The recipe is from Jams and Chutneys by Thane Prince ISBN 978-1-4053-2954-5.  This is a very useful little preserving book if you can lay your hands on it.  This should produce approximately 3lb of jelly, but the process is split into two i.e. the preparation and then then you leave to drip overnight in a jelly bag and then finish up making the...

I love curds of any description but this one looks particularly pretty as a filling for a Victoria Sponge cake and it is so much more yummier than bought curds. Ingredients Makes approximately 2 x 9 oz jars 4 limes 200g/7 oz sugar 60g/2 1/4 oz unsalted butter 2 large eggs beaten 1.Wash and dry the limes and grate the zest. Squeese the limes reserving the juice. 2.Place the zest, sugar, butter and eggs in the top of a double boiler or a small heavy based saucepan (I use a pyrex bowl over a pan of boiling water making sure that the hot water doesn't hit the bowl as it can cause curdling) Stir over a low heat until the butter has melted and the sugar dissolved. 3.Once the sugar has dissolved add the lime juice. Increase the heat a little and cooke, stirring until the curd has thickened enough to coat the back of a metal spoon. 4. Ladle the mixture into warm sterilised jars and seal. If not using immediately. The curd can be stored unopened for 1 month in the refrigerator. Once open...