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Cloudy ginger lemonade
06Apr

cloudy ginger lemonade

Warm weather fronts are here. This is when we jump for joy that the beautiful sea views are less than an hour away. Our lockdown summer was marked by long walks by the coast and lazy days sat on the cool grass in our garden, and with longer, warmer days here I have started to crave this lemonade. And with the go ahead for meeting friends and families in gardens and parks, this is the perfect mocktail for a socially distanced get together. It’s sparkling, refreshing and if you have a blender it only takes 10 minutes to make! . Cloudy ginger lemonade (makes around 1.5l) 6 lemons 2 tbsp caster sugar 400ml water 750ml non alcoholic ginger beer Mint to garnish Ice . 1. Cut lemons into quarters and remove seeds. Blend it lemons, water and and sugar. Pass it through a sieve and discard the bigger lumps of zest and pith. 2. Add ginger beer and serve it over ice. Garnish with mint. . . More summer recipes:
2 mins read
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Orange and chili jam
13Mar

Orange and chili jam

The idea of growing your own fruit and veg has always appealed to me. Dealing with plants during the winter and their temperament when it comes to types of soil and water quantities is not so appealing. So although the chilies for this recipe come from our garden, I give credit to my husband for caring for them from seed to harvest time. A harvest that filled a cereal bowl! This jam is not very spicy so my suggestion would be to keep the seeds on when blending in order to get enough heat. I used tinned roasted peppers but you can also dry fry the peppers with the chilies if you want to use fresh. Spread generously on sausage sandwiches or on a slab of sharp cheddar. Orange and Chilli Jam Yields 800g 100g of red chillies 460g roasted red peppers (skinned) 400g tinned tomatoes 2 cloves of garlic (grated) 1 tsp all spice 1 tsp salt 2 cm piece of ginger, skinned and grated 160ml apple cider vinegar 2 oranges, juice and zest 350g dark brown sugar 1. Sterilise glass jars by placing them in the dishwasher or baking them in the oven (200C) for around 20 minutes
2 mins read
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rye breadstick charcuterie
13Dec

Rye and olive breadsticks

Easy rye breadsticks with chewy olives and a burst of rosemary. Perfect as part of a charcuterie board. Christmas becomes less about the presents and more sentimental as I get older. To me time and thought mean so much more than any candle or bath product you can receive at secret santa. And I always hope that others share my sentiment as I love giving handmade gifts. This Christmas will be no different and I have been planning different recipes to bottle/gift wrap to give out as hampers. Step one was to make these rye breadsticks. Using rye flour and brown sugar in this recipe gives the bread a sweet edge which is nicely contrasted by the salty, tangy olives. A perfect addiction to a charcuterie board! Rye and olive breadsticks (yields 20-35) 200 wholemeal rye flour100g strong white flour100ml warm water1 sachet yeast30g muscovado sugar1 tsp salt20ml olive oil100g finely chopped green pitted olives2 tbsp rosemary leaves 1. In a large bowl mix the flours, yeast, sugar and salt.2. Separately mix the water and oil. Slowly incorporate wet ingredients to dry, mixing with a fork until well combined.3. Transfer the dough onto a slightly floured surface. As you knead
2 mins read
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chicken noodle soup with kale
27Nov

Chicken noodle soup

I wished for the weather to be colder a month ago. It was too warm for October I said. This week the cold really hit me, back to wearing gloves just to get into my car in the car park. And it is not even snowing yet in the south of England, unlike the north, which means it is just drizzly, a wet cold with a mist that seems to get through to your bones regardless of how many layers of wool you got on. This is why people put weight on over christmas, it is not the turkey or the chocolates or the mulled wine, it is the constant search for comforting food that will warm up your insides. I have just the thing for you. And it will not add any extra pounds. Chicken noodle soup for one 1 chicken breast 1 tbsp of bouillon vegetable stock 1 tbsp of soy sauce 175g fine rice noodles (ready to work or 65g of raw noodles) 1 small carrot, cut into cubes 1/2 cup of frozen sweetcorn 1/2 cup of kale Handful of finely sliced spring onions 1. Boil water, add bouillon powder, soy sauce and cook chicken breast. After
2 mins read
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