Tuesday, 22 November 2011

Foraging for Mushrooms

                                                        Field mushroom

                                                       Field mushrooms
              Love the way the mushrooms have grown around the flute playing pixie!

                                                     Puffball mushroom

Check this book out - River cottage mushroom handbook by John Wright.

Collecting and eating wild mushrooms is a potentially dangerous activity.
It should only be carried-out by those with the knowledge and experience to identify mushrooms correctly.

Monday, 21 November 2011

Mayonannaise recipe.

This mayonnaise is cooked, so hopefully will prevent anyone getting any nasty tummy upsets, which I think is important when making your own condiments that may not be eaten immediately.

Combine egg yolks, water and vinegar in a food blender, next very slowly add the extra virgin olive oil, I suggest drop by drop, to prevent curdling.
Transfer the mayo into a saucepan and place over another larger saucepan of boiling water.  heat until around 160F - 71oc
Remove from the heat, cool and then transfer to a clean container and store in the fridge, this mayonnaise will keep for up to 5 days.

You can try different variations too to the prepared mayonnaise.
  • tsp of English mustard.
  • 1.2 tsp smoked paprika and 1/2 tsp chili powder.
  • 3 tsp of pesto
  • 3 cloves of garlic pureed

Tuesday, 8 November 2011

Italian pesto Recipe

Place all the ingredients except salt in a blender, until it forms a thick paste.
Add a little salt to taste before serving if desired.

There as simple as that, ready to use with pasta, pizza and anything else you fancy.

Thursday, 3 November 2011

Sloe Gin recipe

                                                     Devon Sloes  2011

How to make sloe gin.

Collect around 450g of sloe berries
Prick your sloes with a needle. Mind numbing I know!
Tip them into sterilised bottles, fill with fruit to around a third of the way up. Divide 350g of caster between the bottles and top up with gin. 
Place the sealed bottles somewhere cool and dark. Leave for 8-10 weeks, turning the bottle occasionally, giving it a shake every week.

There you go, ready just in time for christmas!!