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: 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)
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: 17/10/2016
750g/1lb/10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
350g sweet shortcrust pastry
plain flour, for dusting
140g caster sugar
1/2 tsp salt
1/2 tsp fresh nutmeg, grated
1 tsp cinnamon
2 eggs, beaten
25g butter, melted
1tbsp icing sugar
1. Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
2. Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with the baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper and cook for a further 10 mins until the base is pale and golden. Remove from the oven and allow to cool slightly.
3. Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs and melted butter and milk, then add to the pumpkin puree and stir to combine. Pour in the tart shell and cook for 10 mins, then reduce the temperature to 130C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
4. Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Served chilled.
Tip: Instead of dusting with icing sugar, why not make your pie extra indulgent by adding a meringue topping?
Essington Creamy Pumpkin Soup
Date Posted: 17/10/2016
1 medium pumpkin
1 small onion
3 pints vegetable or chicken stock
1 bay leaf
1/2 pint single cream
1/4 tsp nutmeg
1. Peel and dice the potatoes, pumpkins flesh, onions and carrots
2. Fry in olive oil for a few minutes
3. Add stock and bay leaf
4. Simmer for about 30-40 mins until vegetables are tender
5. Liquidise and add the cream (for the calorie conscious the cream can be omitted)
Tip: The seeds from the pumpkin can be toasted and sprinkled on top just before serving.
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.
Date Posted: 15/08/2016
450(1lb) peeled, cored and chopped apples (Bramley or Cox are ideal)
1 tbsp caster sugar
110g (4oz) unsalted butter
6 medium-thickness slices bread, crusts removed
1 egg yolk
Cream or custard to serve
1. Place the chopped apples in a saucepan with the sugar and 25g (1oz) of the butter. Cook over a low heat until soft and broken down. Remove from the heat and puree the apple in the pan with a hand blender. Leave to cool.
2. Melt the remaining 85g (3oz) of butter in a saucepan or the microwave and brush it over one side of each bread slice, making sure the bread is well covered. Cut into rectangles and use most of them to line a 20-25cm (8-10in) pudding basin or round cake tin, 12cm (4 ½ in) in depth, placing the pieces buttered-side down and slightly overlapping (reserve a little bread for the top). Press down firmly.
3. Preheat the oven to 180ₒ C (350ₒ F), Gas Mark 4. When the apple puree is cool, whisk the egg yolk and pour the mixture into the bread-lined basin or tin. Cover with the remaining sliced bread, butter-side up, and press down firmly. Bake in the oven for 45 minutes, until golden brown. Carefully turn out onto a warmed plate and serve 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.