Pan Fried Skatewing With Red Peppers Tomatoes and Capers

Zingy Alcoholic Elderflower Champagne - The Tasting

How to make a zingy alcoholic Elderflower Champagne - The Tasting



Ingredients:-
5 Lemons Zest and Juice
2kg Sugar
40-50 Elderflowers (Large Flower Heads)
2 teaspoons White Wine Vinegar
12 litres of water
Pinch of Brewers Yeast if you don't see a reaction taking place after a couple of days.



Method:-
Dissolve the sugar in 2 litres of water in a large saucepan or large stock pot over heat on the hob. Turn off heat when all sugar has dissolved.
Top up with 10 more litres of water.
Add the juice and zest of 5 lemons.
Add the Elderflower heads.
Add 2 teaspoons of white wine vinegar.
Leave covered with muslin cloth or the stock pot lid to ferment in a cool dry place for 3-5 days.
Take the liquid and sieve and strain through muslin cloth and then bottle in sterilised plastic bottles.
Leave in the bottles for 7-10 days before drinking.
Fermentation takes place in the bottles so you may need to open and let out the gas to prevent the plastic bottles from exploding.



This makes a light and refreshing mildly alcoholic drink for those long summer evenings spent sitting in the garden.

Zingy Alcoholic Elderflower Champagne (part 2) - How To Make

How to make a zingy alcoholic Elderflower Champagne (part 2)

Ingredients:-
5 Lemons, Zest and Juice
2kg Sugar
40-50 Elderflowers (Large Flower Heads)
2 teaspoons White Wine Vinegar
12 litres of water
Pinch of Brewers Yeast if you don't see a reaction taking place after a couple of days.

Method:-
Dissolve the sugar in 2 litres of water in a large saucepan or large stock pot over heat on the hob. Turn off heat when all sugar has dissolved.
Top up with 10 more litres of water.
Add the juice and zest of 5 lemons.
Add the Elderflower heads.
Add 2 teaspoons of white wine vinegar.
Leave covered with muslin cloth or the stock pot lid to ferment in a cool dry place for 3-5 days.
Take the liquid and sieve and strain and then bottle in sterilised plastic bottles.
Leave in the bottles for 7-10 days before drinking.
Fermentation takes place in the bottles so you may need to open and let out the gas to prevent the plastic bottles from exploding.

This makes a light and refreshing mildly alcoholic drink for those long summer evenings spent sitting in the garden.

Zingy Alcoholic Elderflower Champagne (part 1) - How To Make

How to make a zingy alcoholic Elderflower Champagne (part 1)

Ingredients:-
5 Lemons Zest and Juice
2kg Sugar
40-50 Elderflowers (Large Flower Heads)
2 teaspoons White Wine Vinegar
12 litres of water
Pinch of Brewers Yeast if you don't see a reaction taking place after a couple of days.

Method:-
Dissolve the sugar in 2 litres of water in a large saucepan or large stock pot over heat on the hob. Turn off heat when all sugar has dissolved.
Top up with 10 more litres of water.
Add the juice and zest of 5 lemons.
Add the Elderflower heads.
Add 2 teaspoons of white wine vinegar.
Leave covered with muslin cloth or the stock pot lid to ferment in a cool dry place for 3-5 days.
Take the liquid and sieve and strain and then bottle in sterilised plastic bottles.
Leave in the bottles for 7-10 days before drinking.
Fermentation takes place in the bottles so you may need to open and let out the gas to prevent the plastic bottles from exploding.

This makes a light and refreshing mildly alcoholic drink for those long summer evenings spent sitting in the garden.

Lemon Frosted Carrot Cake - How To Make a Zingy Lemon Frosted Carrot Cake

How to make zingy Lemon frosted Carrot Cake

Ingredients
Carrot Cake:-
250 Grams of Soft Brown Sugar
250 Ml Sunflower Oil
375 Grams of Self Raising Flour
3 Eggs
500 Grams of Carrots coarsely grated
150 Grams Walnuts
2 Teaspoons Mixed Spice
1/2 Teaspoon of Bicarbonate of Soda (rising agent)

Frosting:-
Zest of 1 Lemon
30 Grams of Soft Butter
80 Grams of Cream Cheese (make sure it is full fat cheese)
250 Grams of Icing Sugar

Method:-
Line the sides and bottom of a cake tin 22 centimetres in circumference with greaseproof paper.
Grate the Carrots. Chop or crush Walnuts.
Cream together the Sugar and Eggs and Oil.
Sift Flour, Bicarbonate of Soda, and the Mixed Spice into a bowl. Add the chopped Walnuts.
Add the wet mixture, making sure to fold in the flour, so as not to over work and stretch the Gluten in the flour.
Pour into the lined cake tin and bake in the centre of a moderate oven for 1hr 15 minutes to 1hr 30 minutes or until cooked. (Set the oven temperature around 160-180 degrees centigrade depending on the type of oven used).
Use a clean knife or skewer to poke into the cake and if it comes out clean the cake is cooked. If you can see uncooked cake batter, return to the oven for a further 10 minutes and recheck with the knife/skewer.
Leave to cool before removing from the cake tin and place on a wire rack to remove the greaseproof paper.
Mix the Lemon zest, Icing Sugar, Butter and Cream Cheese to make the frosting. Use a Spatula or a Palate Knife to spoon over the cake and smooth out.
Add more crushed Walnuts or add some zest of a Lemon to finish the decoration, although this is optional and not a necessary.

Apple Pancakes - How To Make

Apple Pancakes

Bored with plain pancakes?
Here is a way to jazz up simple pancakes using a couple of apples.
Core and cut two apples into chunks.
Put into a saucepan with a couple of teaspoons of sugar and a splash of water.
Add 1/2 teaspoon of Cinnamon and a couple of Cloves and leave to simmer until the apples are soft.
Remove the cloves and add a handful of chopped Almonds to the mixture.
Check the sweetness of the apples as now is the time to adjust the seasoning.
Spoon the apples over the pancakes and roll them up..
Place into a gratin dish and cover with the left over apples and bake in the oven at 150 centigrade for 10-15 minutes or until they look like the pancakes are crisping up.
Remove to cool a little before serving with Vanilla Ice-cream and a sprinkle of Icing Sugar over the top.

Simple Pancakes - How to Make

How to make delicious simple pancakes for Shrove Tuesday.

Ingredients
200 ml Milk
100 gms plain Flour
2 Eggs
Caster Sugar
Jam
Lemon Juice

Try this with Nutella, mashed Banana or any other filling you like.

How to make a Lemon Posset

How to make a Lemon Posset.
Lemon Posset is one of those ancient desserts that seems to have fallen out of favour. Originally an alcoholic beverage for wedding nuptials made of sugar, spices and eggs, similar to a boozy custard. Over time the eggs and the booze were taken out leaving one of the simplest desserts you could ever make.

Ingredients
3 Lemons juice and zest
1 pint Double Cream
150g Caster Sugar
Bring Sugar and Cream to boil, add lemons and zest simmer for three minutes.
Sieve the mixture and pour into ramekins or tea cups.
Leave at least three hours in fridge to set, but a longer time will set the cream thicker.
Decorate with lemon zest or slices of Lemon
Serve with Shortbread biscuits.