Patriotic Puds

We have so much to celebrate and to be proud of as a country at the moment.  I am not ashamed to say I'm a royalist and love all the pomp and ceremony we enjoy as a nation.  Rule Britania!

Congratulations to Kate and Wills as they celebrate their first wedding anniversary - here's to many more happy years!  The Olympics are just around the corner and, of course, we are celebrating our Queen's Diamond Jubilee year.

Here are a few Patriotic Puds to consider for your celebrations - they look and taste fantastic!

Red, White and Blueberry Trifle

 

 

500 g all-butter Madeira cake

700 g fresh strawberries, divided

500 g fresh blueberries, divided

200 ml berry five fruit blend fruit juice

500 ml double cream, divided

1 pot (450 g) strawberry yogurt

ð       Place Madeira cake on Large Grooved Cutting Board; cut cake into 2.5-cm cubes using Chef’s Knife. Set aside.

ð       Hull strawberries using Core & More; cut into quarters using UtilityKnife.

ð       Set aside 85 g of the strawberries and 55 g of the blueberries for decoration.

ð       In Classic Batter Bowl, combine remaining strawberries and the fruit juice; stir gently using Small Mix ‘NScraper®.

ð       Pour cream into Stainless 4-Litre MixingBowl; whip until cream forms medium-firm peaks.

ð       Spoon some of the whipped cream (about 125 g) into Easy Accent® Decorator fitted with open star tip (so decorator is about two-thirds full); set aside.

ð       Add strawberry yogurt to remaining cream and fold together until combined using Mix ‘N Scraper®.

ð       To assemble trifle, place one-third of the cake cubes into Trifle Bowl.

ð       Top with one-third of the strawberry and juice mixture and one third of the remaining blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly.

ð       Repeat layers twice, spreading last layer evenly.

ð       Decoratively pipe reserved whipped cream over top of trifle; decorate with reserved berries.

ð       Serve immediately or refrigerate until ready to serve (see Chef’s Corner).

ð       Serve.

Serves 16

chef’s corner

This trifle is best served on the day it is made. It can be served immediately or it can be refrigerated until you are ready to serve. If making the trifle in advance, once made, refri gerate the trifle for a maximum of 4–6 hours for best results.

You may like to whip the cream in advance. Once whipped, keep the cream refrigerated until you are ready to use it. The strawberries can also be hulled in advance, if desired.

Stained Glass Jelly

 

Yield: One 9×13-inch pan

ð       4 boxes (3-ounces each) Jelly (or store brand gelatin dessert) in different colors
14-oz can sweetened condensed milk
2 envelopes unflavored gelatin
Water

1. For each flavor, dissolve one box of Jelly in 1 cup of boiling water. Pour into a square container that is about 6 to 8″ square and chill at least 3 hours, or overnight. (Try to use the same size for all four so that the blocks will come out the same. In this case the smaller the better – I used 8″ pans and felt my “blocks” were a little too flat.)
2. After chilling the flavors, cut them into small blocks.
3. Carefully mix the blocks in a 9×13-inch pan.
4. In a separate bowl, sprinkle 2 envelopes of unflavored gelatin into ½ cup cold water. After the gelatin blooms, add 1½ cups boiling water and dissolve. Add the can of condensed milk. Stir and let cool. Pour cooled milk mixture over Jelly blocks in 9×13 pan. Skim off any small bubbles that are created when you pour the condensed milk on the Jelly pieces. Chill overnight or at least 3 hours until firm.
5. Cut into blocks or shapes and serve.

Easter Sinner Comes Good!

The Easter Bunny visited and packed the cupboards full of delicious choccy eggs and treats.  I was strong, I was!  I didn't give in to any chocolate - nope, not a morsel passed my lips...... however, hot crossed buns, now that was a different story!  With a friend visiting and a good bottle of wine (or two), which in turn led to half a tube of Pringles..... I concluded that that was maybe not the way to melt my butter mountain, otherwise referred to as my arse.


Well, despite that weeks indulgences, hiccups and misdomeanours, I did manage to shed some more pounds.  I was even given my first reward sticker at the fat-club meeting and my children were incredibly excited - they love stickers!  I very quietly did give a small "Yippee!!"  So the plan for the following week was to be extra good - without deprivation, without exception and without any more hot crossed buns!  My target for the end of the week was a further 3lb off (31/2 if possible) - I'd love to get another stone off before my holiday (but the weeks are hurtling by!)  To my disgust I put 2lb ON - yes, you don't need to reach for your glasses, on!  With my willpower shattered and all the goodstuff screaming at me I did sneak an odd naughy or two and then weighed in 3lb lighter.......  Seesaw, seesaw.....  Onwards and upwards (or downwards preferably!)

In truth, every pound counts and my clothes are already feeling better - even the smallest changes can make the biggest difference to your attitude.   Now, I fully appreciate that I'm no supermodel, however, I scrub up OK making me, in my humble opinion, still a fairly Yummy Mummy!

Hedgerow harvest - Spring

I have always been fascinated by old country recipes, medicinal uses for the plants around us and the foods at our fingertips which we rarely take advantage of!  Join me in my adventure to explore my fascination further....

 

Spring
(information taken from "Nature's Wild Harvest" (authors Eric Soothill and Michael J Thomas)
(picture taken from http://huntergathercook.typepad.com)

Broom (Cytisus scoparius) - in the past, and up until fairly recent times, Broom buds were considered to be a delicacy and were served as an appetizer.  If they are gathered in late April or May, they can be pickled or added to salads.  On the continent the roasted seeds have been used to substitute coffee.  An infusion, or tea, can be used as a diuretic.

Field Mustard (Sinapis arvensis) - rich in vitamins A, B and C this can provide bulk and fibre which is so often missing in todays diet.  Only the younger leaved should be picked, then simmered in salted water, strained and served with a knob of butter - makes a great substitute for  spinach.

Coltsfoot (Tussilago farfara) - reported to be good for coughs and colds.  Coltsfoot also makes a lovely wine.

Coltsfoot Flower Wine

7 pints (4 ltr) flower heads
3 lb (1.5kg) sugar
7 pints (4 ltr) water
2 oranges
1 lemon
1 tsp Grape tannin
Yeast and nutrient

• Warm the water in a large pan and stir in the sugar until completely dissolved.
• Bring the solution to the boil and simmer for 5 minutes.
• Allow to cool to room termperature before stirring in the thingly peeled rind of oranges and lemon, their juice, grape tannin and the flower heads.
• Mix the yeast and nutrient  a little of the liquid and stir into the mixture.
• Cover closely and leave in a warm place for a week, stirring daily.
• Strain through a nylon sieve into a fermenting jar and fit an air-lock.
• Bottle when the wine has cleared.

Dandelion (Taraxacum officinale) - the leaves are rich in vitamin A and C but also contain B1.  They make a good addition to salad and can be added to sandwiches.  In spring, the young leaves can also be used as a boiled vegetable.  The flowerheads are good for winemaking and the whole plant can be used in Dandelion Beer.  A coffee made from the roots in supposedly very similar to real coffee and is caffeine free.  To prepare it, dry the young roots, clean and roast them in a moderate oven.  Allow to cool and then grind.  Pour boiling water over the grounds, stir and leave for 10 minutes before straining.
Dandelions also have a mild diuretic and laxative properties and have been used to treat anaemia.

Dandelion Beer

1 lb (500g) dandelion plants
2 lb (1 kg) sugar
7 pints (4 ltr) water
2 lemons
1/2 oz root ginger
1 oz (25g) cream of tartar
2 tsp graulated yeast

• This is best prepared in spring, and the whole plant may be used. 
• Place the dandelion, root ginger and finely peeled rind of both lemons in a pan with all the water and boil for 15 minutes.
• Strain onto the sugar and cream of tartar, stirring well to dissolve all the sugar.
• Leave covered to cool to room temperature before adding the lemon juice and granulated yeast.
• Cover again and leave for a further 3 - 4 days in a warm place.
• Bottle using screw-capped bottles.
• It is essential to store these in a cool place at this stage, for no more than a week.
• If kept at too high a temperature the bottles may burst; if left for too long, the beer may become flat.

Garlic Mustard (Alliaria petiolata) - in the past the leaves have been boiled as a vegetable to serve with meat.  The garlicy taste is mild and ideal for flavouring.  The leaves, chopped finely, give added zest to salads and make a tasty sandwich filling.  A spring sauce, ,ade by chopping the leaves with a little mind and hawthorn buds and mixing with vinegar and sugar, is good especially when served with lamb.  In Wales, the leaves are eaten with fried bacon or herrings.  The young leaves and shoots should be picked in March and April, washed thoroughly and boild until tender (about 3 - 5 minutes).  Drain and served tossed in melted butter.

Gorse (Ulex europaeus) - the flowers have been used to flavour whisky in Ireland.  A sweet tea can be made by infusing two tablespoons of freshly-picked flowers in 3/4 pint (450 ml) of boiling water, straining before drinking.  The flowers also make an excellent wine.

Stinging Nettle (Urtica dioica) - highly nutritious and rich in vitamins A and C. the nettle can be eaten as a vegetable in the same way as spinach.  Only the tops should be used and must be picked before the plants start flowing in June.  They should be washed well and then boiled in very little water until tender.  Drain off the water, chop and add a little butter and seasoning to serve as a green vegetable.

 http://www.guardian.co.uk/lifeandstyle/2012/mar/30/nettle-recipes-hugh-fearnley-whittingstall

Common Hawthorn (Crataegus monogyna) - the young leaves have a pleasant nutty taste and chopped up with the flower buds they add flavour to beetroot and potato salads.

Hawthorn blossom liqueur

Hawthorn blossom
Brandy or whisky
1 tablespoon sugar
Water

• Pick the blossom on a dry sunny day and press down into a 1 lb (500g) Kilner jar until full.
• Cover with brandy or whisky and place a cover over the jar; leave for 2 weeks before straining.
• Dissolve the sugar in as little water as possible and mix thoroughly with the whisky or brandy.
• Pour into sterilized bottles when cold.

Mushrooms - Common Morel (Morchella esculenta) they should be thoroughly washed before eating as grit particles tend to stick to the fungus.  To prepare for cooking wash in several changes to cold water, boil for a couple of minutes in slightly salted water, then rinse in cold water and wipe dry.  When prepared in this way they can either be used fresh or dried for later use.  Excellent for flavouring stews, soups, sauces and  gravies during the rest of the year.  Also can be eated on their own if cooked slowly until tender but large amounts can cause indigestion.

When picking Morels, throw away any that are soft, faded or have an unpleasant smell.

Morel Sauce

3/4 lb (350g) Morels
1/4 pint (150ml) vegetable stock
1/4 oz (10g) flour
1 tbsp chopped parsley
1/2 oz (15g) butter
Salt and pepper

• Slice the Morels thinly and place in a pan with the stock, then bring to the boil.
• Melt the butter in a frying pan, add the flour, parsley and seasoning. 
• Gently fry for 2 minutes.
• Then stir this into the Morel stock.  Simmer gently until the fungi are tender.
• Serve hot.

Mushrooms - St George's Mushrooms (Tricholoma gambosum) - excellent for eating, these mushrooms can be added to salads after being boiled for a couple of minutes only and then cooled.  Add to stews, soups and sauces or fry in butter and mix with an egg yolk and cream to make a delicious snack on toast.

Seaweeds - Carragheen Moss (Chondrus crispus and Gigartina stellata) - both are common red weeds which mingle together often.  Caragheen is best gathered in the spring and is a good source of vegetable gelatine that can be used in either sweet or savoury dishes.  It should be washed and gently boiled in either milk and sugar for sweet receipes, or in water for savoury recipes.  Continue boiling until the seaweed dissolves into a thick jelly.  Strain off the liquid and leave it to set.  You can also make jelly, blancmange, icecream, salad drssing and soups from Carragheen.  When freshly gathered it can be dried and stored for use later.

Carragheen Jelly

1 cup soaked carragheen
1 pint (600 ml) water
6 oz (150g) sugar
1 orange
2 lemons
Green colouring

• Place the soaked carragheen in a pan with the thinly cut rind of the orange and lemons and boil in the water for 15 minutes.
• Mix the orange and lemon juice with the sugar and strain the boiling liquid onto it.
• Add a little green colouring, pour into a mould and allow to set.

Seaweeds - Dulse (Rhodymenia palmata) - is a good source of protein and is rich in mineral salts and vitamins.  It is edible but has little flavour and is quite tough.  After washing the week well in cold water, it can be eaten raw and included in salads.  Dulse can be used for children to chew instead of chewing gum!  Add to sauces, stews and soups for flavouring - and it is particularly good in fish soups.  As a vegetable it should be soaked for 3 hours and simmered genly in stock for a further hour until tender and soft.  Strain before serving and add butter and pepper.

Dulse Bread

1/2 cup chopped Dulse
1/2 cup oatmeal
2 tsp sugar
2 tbsp yeast
41/2 cups flour
Water

• Add the chopped Dulse and oatmeal to 11/2 cups of boiling water.
• Stir the mixture, add 1 tsp sugar and allow to cool.
• Add the yeast and 1 tsp of sugar to 1/2 cup of watm water and mix with the Dulse and oatmeal.
• Add the flour gradually to the mixture, knead well and then leave the dough in a warm place until it doubles in volume.
• Knead the dough again, shape into a loaf and leave it to double in size once more.
• Place in the centre of a moderately hot oven (400oF, gas mark 6) for 15 minutes, then reduce the temperature to 350oF or gas mark 4 for a further 45 minutes when the loaf should be lightly browned.