Honey and Lemon Drink
Date Posted: 27/12/2019
Honey and lemon drinks have lots of health benefits and are a great way to start the day. They are known to increase immunity and relieve coughs and colds. Perfect for this time of year when the weather is colder!
1 tbsp. lemon juice
2 tbsp. Staffordshire Honey
½ cup or more of hot water
Put honey and lemon juice into a tea cup or mug. Add hot water and stir. Add more lemon juice, honey or hot water to taste.
It is important that you drink the mixture immediately after preparing it, preferably on an empty stomach, to derive all the benefits.
Rhubarb Meringue Pie
Date Posted: 22/07/2019
For the curd:
400g rhubarb, cut into short lengths
175g caster sugar
Juice of ½ orange
2 ½ tbsp cornflour
3 medium egg yolks
25g unsalted butter, chilled and diced
A little pink gel food colouring (optional)
For the pastry:
4 gingernut biscuits
225g plain flour, plus extra to dust
125g unsalted butter, chilled and diced
1 medium egg yolk
For the meringue:
4 medium egg whites
225g caster sugar
1. Preheat oven to 190C mark 5. For the curd, mix the rhubarb, 50g of the sugar and 3tbsp orange juice in a small roasting tin. Cover with foil and roast for 25min or until very tender. Whizz with a stick blender or mini food processor until smooth.
2. Meanwhile, make the pastry. Whizz biscuits in a food processor to crumbs (or bash in a food bag with a rolling pin, then empty into a bowl). Add flour and pulse/mix to combine. Add butter and pulse/rub in with fingers until mixture resembles coarse breadcrumbs. Add yolk and 2 ½ - 3 ½ tbsp cold water and pulse/mix until dough comes together. Empty on to a work surface, shape into a disc and wrap in cling film. Chill for 10 min.
3. On a lightly floured work surface, roll out dough and use to line a 23cm fluted loose-bottomed tart tin. Trim overhang with a sharp knife, prick base all over with a fork and chill again for 1hr until firm.
4. Place tin on a baking tray. Line pastry case with baking parchment and fill with baking beans. Blind bake for 20 min, then remove parchment and beans. Return to oven for 5-7min until pastry is pale golden and feels sandy to the touch. Set aside.
5. Meanwhile, finish the curd. In a medium pan, mix the rhubarb puree, cornflour, egg yolks and remaining 125g sugar. Add butter. Cook over low heat, stirring constantly until thickened (the mixture will need to boil). Remove from heat and whisk in a little pink food colouring, if using. Scrape into baked pastry case, level and chill for 30min.
6. In a clean bowl, whisk egg whites to stiff peaks with a handheld electric whisk. Combine sugar and cornflour in a bowl, then add gradually to the whites, whisk well after each addition – the meringues should be stiff and glossy. Spoon on top the rhubarb layer. Bake for 20min until lightly golden. Allow to cool for 20 mins before serving in slices with cold cream if you like.
Date Posted: 22/07/2019
1.4kg Rhubarb stalks (i.e. no leaves)
160g Light Brown Sugar
600ml Double or whipping cream
60g Icing Sugar
2 tspns vanilla essence
1. Squeeze the juice from the oranges. Trim the end off the rhubarb, slice it into half finger lengths and place in the saucepan with the sugar and orange juice. Put the pan over a low to medium heat and slowly bring the fruit to a gentle simmer.
2. Cook, stirring carefully and only occasionally with a wooden spoon, until the rhubarb pieces are completely tender but some of them still have their shape.
3. Leave the stewed rhubarb to cool, then transfer to a bowl and place in fridge to cool completely.
4. Whip the cream and icing sugar until it forms soft peaks.
5. Fold the whipped cream into the chilled rhubarb and chill it before serving.
Rhubarb and Ginger Jam
Date Posted: 17/07/2019
1kg pink rhubarb, trimmed weight
1kg jam sugar (which has added pectin)
zest and juice 1 lemon
50g stem or crystallised ginger, finely chopped
4cm piece ginger, peeled
A decent pan to hold the ingredients comfortably with plenty of space to spare.
1. Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb.
2. Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs to allow the sugar to dissolve into the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along.
3. Pop a few saucers in the freezer. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point – this should take about 10-15 mins.
4. To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. If the jam wrinkles the setting point has been reached. If not, continue to cook for a further couple of minutes and test again.
5. Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately and label with the date once completely cold.
Date Posted: 18/07/2018
1 lb courgettes
1 small onion
½ pint of vegetable stock
Salt and pepper
1. Slice the courgettes and peel and slice the onion.
2. Heat a little margarine in a large saucepan and gently fry the onion until soft.
3. Add the sliced courgettes and cook for a further 10 minutes
4. Stir in the chicken stock and bring to the boil. Simmer until the courgettes are cooked. Add the rosemary and the seasoning.
5. Allow to cool and then liquidise the soup or push through a fine strainer.
6. Re-heat and serve.
(wheat, milk and soya from bread roll and butter)
Date Posted: 23/03/2017
250g mixed dried fruit
Grated zest and juice 1 medium orange
175g softened butter
175g golden caster sugar
3 eggs, beaten
300g self-raising flour
1 tsp mixed spice
½ tsp freshly grated nutmeg
5 tbsp milk
200g icing sugar
2 tbsp orange juice for mixing
1. Tip the fruit into a bowl, add the zest and juice and microwave on medium for 2 minutes (or leave to soak for 1 hour). Line 12 deep muffin tins with paper muffin cases.
2. Preheat the oven to fan 180C/ 160C/gas 4. Beat together the butter, sugar, eggs, flour, spices and milk until light and fluffy (about 3-5 minutes) – use a wooden spoon or hand held mixer. Stir the fruit in well.
3. Half fill the muffin cases with the mixture. Divide the marzipan into 12 equal pieces, roll into balls, then flatten with your thumb to the size of the muffin cases. Put one into each muffin case and spoon the rest of the mixture over it. Bake for 25-30 minutes, until risen, golden and firm to the touch. Leave to cool.
4. Beat together the icing sugar and orange juice to make icing thick enough to coat the back of a wooden spoon. Drizzle over the muffins and top with a cluster of eggs. Leave to set. Best eaten within a day of making.
Rhubarb and Vanilla Jam
Date Posted: 23/03/2017
1kg rhubarb, weighed after trimming, cut into 3cm chunks
1kg jam sugar, (or 1kg caster sugar plus 1 x 8g sachet pectin)
2 vanilla pods, halved lengthways
Juice 1 lemon
1. Put a small plate in the freezer. Put the rhubarb into a preserving pan or your largest saucepan with the sugar and halved vanilla pods. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.
2. Boil for about 10 mins, skimming off the scum as you go (the fruit should be soft). Test for setting point by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam – if the surface wrinkles it is ready, if not, keep cooking for 2-min intervals, testing in between. (Or if you have a sugar thermometer it should reach 105C)
3. Once the jam is ready, let it cool for about 15 mins before ladling into warm sterilised jars and sealing. Will keep for 6 months in a cool, dark place.
Date Posted: 15/08/2016
450g (1lb) cooking apples, peeled, cored and chopped coarsely
75g (3oz) soft light brown sugar
100g (3 ½oz) unsalted butter, softened, plus extra for greasing
100g (3 ½oz) caster sugar, plus extra for sprinkling
100g (3 ½oz) self-raising flour, sifted
Grated zest of 1 unwaxed lemon
¼ tsp vanilla essence
Cream or custard, to serve
1. Preheat the oven to 180°C (350°F), Gas Mark 4 and grease a 1.5-litre (2 ½ pint) ovenproof baking dish. Put the apples into the baking dish and sprinkle with the brown sugar; mix together lightly.
2. In a mixing bowl, cream together the butter and caster sugar until pale and fluffy, then work in the eggs, sifted flour, lemon zest and vanilla essence and mix to a soft batter. Spread over the apples in the dish and bake for 40 minutes. Remove from the oven and sprinkle the surface with caster sugar. Serve immediately with cream or custard.