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.
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.
Seville Orange Marmalade
Date Posted: 03/01/2017
January is when the Seville oranges are in season and is your only chance to make your own delicious marmalade.
It keeps well or you can prepare and freeze the pulp for making later in the year.
1.25 kg oranges
2 kg sugar
1.6 litres boiling water
1. Scrub the fruit and remove stalks and scald with boiling water.
2. Peel the oranges. Put the peel to one side and put the pulp into a pan.
3. Shred the peel on the finest blade of a food processor and put in another pan with the lemon juice.
4. Put the lemon skins with the pulp and 600ml of boiling water.
5. Add 1 litre of boiling water to the pan with the shredded peel and the lemon juice.
6 Simmer both pans for 2 hours.
7. Strain the pulp through a colander into a large jam pan until all the fluid has gone through.
8. Discard the pulp and add the shredded peel to the liquid.
9. Add the sugar and stir until dissolved.
10. Boil until setting point is reached then for a further 10 minutes.
11. Pour into clean, sterile jars and seal immediately
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.
Brussels Sprouts with Chestnuts
Date Posted: 08/06/2016
- Take half the weight of chestnuts that you have of sprouts.
- Prick the skins and boil the chestnuts for 4 mins (or cook frozen ones in microwave)
- Meanwhile boil the sprouts as usual.
- When the chestnuts are cooked remove the skins and chop the chestnuts roughly
- Put the chopped chestnuts and cooked sprouts with a knob of butter into a hot pan and mix together.