Lovely Harvest Photos

Elderberries

 

Rosehips

  

Crabapples

Hawthorn Berries

Sloes

Wild Damsons

Carluccio's Crab apple and Horseradish Relish

Antonio Carluccio's recipe for this relish is really good so I'm including it and I just hope he doesn't mind....

4 lbs small crab apples
3 lbs 5oz sugar
18 fl oz water
7 oz freshly peeled and grated horseradish (or use a bottle of grated horseradish)

Method
1. Wash apples put sugar and water in a pan over low heat. let sugar melt till its transparent, then add apples.

 

2. Bring back to boil and simmer gently for about an hour over a very low heat                               

3. Let the apples stand for a couple of days at room temperature so they absorb more sugar        

4. Bring back to simmering point the add the grated horseradish       

5. Cook and stir for a further 30 mins.

6. Cool then bottle

                                

          

     

Damson Jam (easy)

2lbs damsons

juice of one lemon
3/4 pt water
2lbs sugar


Method
1. Slit the damsons put in pan with water bring to boil slowly

2. Skim off the stones as they rise to the surface
3. Add the warmed sugar
4. Bring back to the boil
5. Boil for about 5 minutes then test for set (see instructions for crab apple jelly)
6. Bottle and seal

The Easiest Tofu in the world

Sorry I can't be bothered to start at the very begining... with the raw beans I mean.. all that boiling and grinding. Boring! so I start with Organic Soya milk from the shop

To make about 1lb 12 oz of scrummy Tofu
You will need
a large pan
a muslin square
a plastic box with holes punched in it to use as a mould
something heavy to press the tofu once it's in the box (I use an old fashioned cast iron, iron, but anything heavy will do)
 
4 ltrs of organic soya milk
8 tsp. of Epsom salts (available at the chemist)

Method
1. Bring the milk to the boil in a large pan
2. Meanwhile dissolve the Epsom salts in about half a pint of warm water
3. Once the milk has boiled add the Epsom salt solution
4. The milk will separate into curd and whey it takes about 3 or 4 minutes

5. Strain the curd through the muslin and place it muslin and all in the box

 

 

6. Cover the top with muslin and put your weight on top

7. Leave for a couple of hours then store in water in a bigger box in the fridge

Crab apple jelly

This is a lovely preserve which can be spread on bread or used as an accompaniment for Sunday dinner type meals. mmmmm.


You will need
A large pan and either a jelly bag or a square of muslin

5lbs crab apples
Caster sugar

Rind of a lemon
Method
1. Place apples in a large pan and cover with water

2. Bring to the boil and simmer until pulped
3. Strain the juice through your muslin into a bowl. Don’t squeeze the bag or your jelly will be cloudy, rather, let it drip slowly, preferably overnight.
4. Weigh the juice then weigh an equal amount of sugar
5. Bring the juice to the boil add the sugar and lemon rind
6. Bring all back to the boil slowly to dissolve the sugar
7. Boil for one minute then test the set*

8. Cool slightly then transfer into sterilized jars
9. Leave to cool then seal tightly.

* To test the set drip a small amount of jelly on to a cold saucer and push with your finger if its ready it will wrinkle. If it doesn’t wrinkle boil for a little longer and try again

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Blackberry vinegar

I know the idea of a sweet fruit vinegar sound a little strange but once you have tried it neat over pancakes or diluted with hot water as a comforting drink during the winter months you will never want to be without it. Blackberry vinegar is full of vitamin C and so will help combat colds and chills. Why ever this product is not available in the shops is a mystery to me.

You will need

Blackberries (see the picture)
White wine or cider vinegar (enough to cover the blackberries)
Sugar

Method
1. Cover the blackberries with the vinegar in a large bowl. Cover and stand for three or four days
2. Strain the vinegar through a sieve and squeeze the blackberries to remove all the lovely juice
3. Measure the liquid into a large pan and for every pint of infused vinegar add a pound of sugar
4. Bring the liquid to the boil and simmer for 3 or 4 mins
5. Cool slightly and store in clean bottles
6. Can be used straight away but will keep for the whole year

This wonderful vinegar can also be made with raspberries instead of blackberries.

Limoncello

Best make this when lemons are cheap and plentiful its great on the rocks or over vanilla ice cream.

For 400mls you will need

6 large, unwaxed lemons
150 ml Vodka (40% is best)
150 g caster sugar
Considerably less patience than for sloe gin

Method
1. Grate the zest and squeeze the juice from the lemons. Put in a bowl with sugar and stir. Cover bowl with cling film infuse for several hours stirring occasionally

2. Strain the lemon syrup through a sieve into a jug add the vodka
3. Pour the liqueur into a very clean bottle (sterilised is better)

Sloe Gin

This is one of the simplest of all recipes for a superb home produced liqueur that is sure to chase away the midwinter blues. The harvest has been particularly bountiful this year and we have been busy trying to gather our winter stores.

You will need
6oz of Sloes (see pictures)
A bottle of Gin
4oz of sugar
A little patience

Method
1. Wash and prick the sloes with a fork place them in a Kilner jar or similar
2. Cover the sloes with the sugar and pour the gin over them
3. Give the bottle a shake and place on a window sill
4. Shake daily for two months
5. Let the brew stand for three weeks then bottle it
6. Let it mature for a couple of months
7. Drink at your leisure