tag:blogger.com,1999:blog-13760340086363702122024-03-08T09:59:42.523-08:00South Wales ForagerA collection of recipes and stories as me and my family enter the world of foraging.Ellehttp://www.blogger.com/profile/06121033942290223451noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-1376034008636370212.post-1600931809938661642011-02-20T11:46:00.000-08:002011-02-26T14:51:08.357-08:00Apple VodkaFamily and friends were treated to food and drink hampers for Christmas. My step mum and little brother are quite partial to vodka so I decided to make flavoured vodka using the windfall apples I was given<br /><br />Ingredients<br />6 medium sized apples<br />750ml bottle of vodka<br /><br />Peel and core the apples<br />Place in an airtight container suitable of holding at least 1litre<br />Pour the vodka over the apples<br />Leave at least 2 weeks<br />Pour the vodka through a double layer of muslin<br />Pour vodka into sterilised bottles<br />Drink and enjoy<br /><br />Some recipes state that you should leave the skin and core in. I disagree, by removing both before soaking, after the vodka has been strained you can eat the apples.Ellehttp://www.blogger.com/profile/06121033942290223451noreply@blogger.com0tag:blogger.com,1999:blog-1376034008636370212.post-26362952909042365352011-02-20T11:34:00.000-08:002011-02-26T14:53:35.067-08:00GranolaI love grown up cereals but at £2.50 for a small box, I could buy at least 3 own brand cereals for the children so decided to make my own. I started out making a recipe which I have listed here.<br /><br /><span style="font-weight:bold;">Ingrediants</span><br />500g porridge oats<br />200g granulated sugar<br />100g mixed chopped nuts<br />3tbsp vegetable oil<br />3tbsp lemon juice<br />3tbsp golden syrup<br /><br />Preaheat oven to 150C<br />Mix together the liquid ingrediants<br />Place all the dry ingrediants in a large roasting tray<br />Pour the wet mix over the dry mix and stir<br />Bake in oven for 10 minutes and then stir thoroughly<br />Bake for another 10 minutes and stir again<br />Bake for a further 10 minutes or until the mix has a golden brown colourEllehttp://www.blogger.com/profile/06121033942290223451noreply@blogger.com2tag:blogger.com,1999:blog-1376034008636370212.post-22133235250260182692010-12-01T10:58:00.000-08:002011-02-26T14:55:20.858-08:00'bottled' apple sauceWe very rarely use apple sauce in house so any apple sauce that I was going to make must have a good shelf life. I recently saw an episode of river cottage that was looking at bottling and this appealed to me. <br /><br />Ingrediants:<br />2kg apples peeled, cored and roughly chopped<br />2-3tbsp granlated sugar<br />cinnamon to taste<br /><br />Place the apples in a large saucepan.<br />Add half a cup of water.<br />Simmer over a medium heat for approximately 15 minutes until the apples are soft.<br />Use a masher to reduce the apples to the desired consistancy.<br />If you want a fine apple sauce use a hand blender to puree the sauce<br />Taste.<br />Depending on the apples you may want to add sugar to sweeten.<br />Add cinnamon to taste.<br /><br />Bottling:<br />Whilst the sauce is hot pour into sterilised kilner jars.<br />Leave 1/4 inch space above the sauce.<br />Seal the jars.<br />Place a folded tea towel on the bottom of a large and deep saucepan.<br />Fill with boiling water.<br />Slowly lower the jars into the saucepan.<br />The water should be at least an inch above the top of the jars.<br />Simmer for 2o minutes.<br />Carefull remove the finished productEllehttp://www.blogger.com/profile/06121033942290223451noreply@blogger.com0tag:blogger.com,1999:blog-1376034008636370212.post-53965861845817664142010-12-01T10:34:00.000-08:002011-02-26T14:54:20.607-08:00apple wineI was kindly given access to windfall apples, that were surplus to the owners requirements, so I have been using apples in as many ways as possible this last two weeks and apple wine was first on the agenda.<br /><br /><span style="font-weight:bold;">Ingrediants:</span><br />3kg apples <span style="font-style:italic;">a mix is best but any you have will work</span><br />1kg granulated sugar<br />250g raisins <span style="font-style:italic;">optional</span><br />teabag<br /><br />Prepare a yeast starter in advance.<br /><span style="font-style:italic;">Place 100ml warm water, 50g granulated sugar, 1tsp yeast, 1tsp pectolsae, 1tsp wine yeast, and 1 tsp citric acid in a bottle. Mix and leave in a warm place for a few hours</span><br />Thoroughly wash the apples and rinse in a sterilised solution.<br />Place the chopped apples into a sterilised white fermentation bucket.<br />Add sugar.<br />Pour over 3 litres of boiling water.<br />Stir until all the sugar has been dissolved.<br />Add 2litres of cold water.<br />Add the yeast starter mix.<br />Cover closely and leave in a warm place for 2 weeks, stirring every couple of days.<br />Strain the must through a lined funnel into a sterilised demijohn. <br />Top up the demijohn to the shoulders with cooled boiled water if required.<br />Seal with a bung and air trap.<br /><span style="font-style:italic;">If using a rubber bung cover it in cling film, remembering to leave a hole by the air trap, to prevent the wine tasting of rubber. Adding a few drops of food colouring to the water can help make the bubbles wasier to see</span>.<br />Leave the wine to ferment to dryness.<br />The wine will stop producing bubbles when dryness has been reached.<br />Rack the wine from the demijohn and leave to mature.<br /><br />I have read that apple wine tastes better when chilled. We have only just filtered the must. But if the end product tastes as nice as this my birthday bash should be a great night!Ellehttp://www.blogger.com/profile/06121033942290223451noreply@blogger.com0tag:blogger.com,1999:blog-1376034008636370212.post-38529863849854750902010-12-01T09:28:00.000-08:002011-02-26T14:53:35.068-08:00egg custard tartI was trying to think of something to cook for dessert using todays eggs, from our 'girls', when I remembered having egg custard tarts as a child. So I looked for a few proper custard recipes and decided on a basic version that I adapted.<br /><br /><span style="font-weight:bold;">Ingrediants:</span><br />- 3x free range eggs<br />- 150g of granulated sugar<br />- 1tsp of vanilla extract<br />- sprinkle of grated nutmeg <span style="font-style:italic;">optional</span><br />- pack of ready made shortcrust pastry<br /><br />Blind bake a pie dish lined with shortcrust pastry for 15 minutes at 180C.<br />Mix the eggs, sugar, and vanilla extract in a bowl.<br />Place milk in saucepan and bring to a boil.<br />Pour a small amount of the boiled milk into the egg and sugar mix.<br />Mix throughly.<br />Add the rest of the milk to the egg and sugar mix.<br />Pour the custard into the tart base.<br />Sprinke nutmeg over the custard tart.<br />Bake for 30 minutes.<br />The custard should have a slight wobble when ready.<br />A knife will also come out clean.Ellehttp://www.blogger.com/profile/06121033942290223451noreply@blogger.com0tag:blogger.com,1999:blog-1376034008636370212.post-43208818568503310372010-11-06T12:51:00.001-07:002011-02-26T14:57:49.435-08:00Sloe GinI got very excited when I noticed that there were sloes in a local hedgerow. Today was teh first dry day in over a week so picked a pound in 10 minutes. Enough for my first ever batch of sle gin. This recipe was taken from the Cottage Small Holder although I have adapted it slightly.<br /><br /><span style="font-weight:bold;">Ingrediants</span><br />1lb sloes<br />175g granulated sugar<br />700ml gin<br />1/2tsp almond flavouring<br /><br />Clean, destalk and prick every sloe and place in a large sterile jar. <br /><span style="font-style:italic;">The jar will need to accomodate at least 1litre of fluid</span><br />Add the other ingrediants.<br />Shake daily until the sugar has disolved.<br />Leave to mature for at least three months.<br /><br />If you intend to drink this after 3months then it would be advisable to taste after one month and add extra sugar to taste if needed. However, the sloe-gin is reported to be much better if left to mature for 12 months.Ellehttp://www.blogger.com/profile/06121033942290223451noreply@blogger.com0tag:blogger.com,1999:blog-1376034008636370212.post-1904536542960782552010-11-05T15:34:00.000-07:002011-02-26T14:58:11.143-08:00wholegrain mustardMakes enough to fill three 7oz jars<br /><br /><span style="font-weight:bold;">Ingrediants</span><br />75g yellow mustard seeds<br />75g black mustard seeds<br />150ml white wine vinegar<br />2tbsp clear honey<br />1/2 grated nutmeg<br />1 tsp salt<br /><br />Combine the mustard seeds in a mixing bowl.<br />Pour the vinegar over the mustard seeds.<br />Cover the bowl and leave overnight to allow the mustard seeds to soak up some of the vinegar and soften slightly.<br />Add the other ingrediants and combine with a hand mixer.<br />Pour into sterilised jars and keep refrigerated once opened.<br /><br />This mustard will take 2 weeks to mature. We made this today and the mustard smells divine. I have tried a little of the mustard, as it stands, but the flavour is too harsh. You must leave this mustard to stand for the flavour to combine and mellow.Ellehttp://www.blogger.com/profile/06121033942290223451noreply@blogger.com0tag:blogger.com,1999:blog-1376034008636370212.post-37525267716727913522010-11-02T14:13:00.000-07:002011-02-26T14:59:04.228-08:00whiskey sauceWe had some pork loin joint left over from yesterdays roast and I remembered my husband having wild boar in a whiskey sauce a couple of years ago so here's my version.<br /><br />Ingrediants<br />1 White onion peeled and finely chopped<br />1 Red onion peeled and finely chopped<br />half red pepper deseeded and finely chopped<br />50ml whiskey (preferably tenessee)<br />Half carton of single cream<br />Vegetable stock cube<br />half pint of milk<br />1tbsp olive oil<br />1tbsp cornflour<br />knob butter<br /><br />Fry the onions and pepper in the olive oil until soft.<br />Remove the saucepan from the heat and stir in the cornflour.<br />Return to the heat and stir continously until the flour has thoroughly mixed with the oil and juices.<br />Slowly add the whiskey and stir. <br />Add the stock cube and stir.<br />Now slowly add the cream.<br />Add the milk.<br />Simmer over a medium heat until the sauce has thickened.Ellehttp://www.blogger.com/profile/06121033942290223451noreply@blogger.com0tag:blogger.com,1999:blog-1376034008636370212.post-62387225223484924362010-10-27T06:15:00.000-07:002011-02-26T14:55:20.859-08:00cherry jam (no pectin)I used wild cherries that we found growing in a country park. However, you can use shop brought cherries if required.<br /><br /><strong>Ingrediants:</strong><br />1.5kg cherries<br />1kg granulated sugar<br />2tbsp lemon juice<br /><em>If using fresh lemons use the rind and juice of one whole lemon</em><br />1tsp almond essense<br /><br />Destone the cherries and roughly chop 2/3.<br />Place the cherries and lemon juice in a thick bottomed saucepan over a gentle heat for 5 minutes, until the fruit becomes soft.<br />Add the sugar and bring to the boil.<br />Simmer for 15-20minutes until the jam passes the wrinke test.<br />Finally, add the almond essense.<br />Pour into warm sterilsed jars whilst stil hot.<br /><br />This was our first attempt at making cherry jam and the whole family really enjoy this one.Ellehttp://www.blogger.com/profile/06121033942290223451noreply@blogger.com0tag:blogger.com,1999:blog-1376034008636370212.post-71593425677274156962010-10-25T06:22:00.000-07:002011-02-26T14:59:18.042-08:00Rose Hip SyrupThis is the first day of half term holidays and I am resorting to the computer for my fix of peace and quiet for the day! <br />The first post of the South Wales Forager will be a recipe for rose hip syrup that I finished yesterday evening. <br /><br /><span style="font-weight:bold;">Ingrediants:</span><br />1kg wild rose hips<br />1kg granulated sugar<br />Jelly bag (or clean cloth and large seive)<br /><br />Carefully chop the hips and place in a large thick bottomed pan.<br /><span style="font-style:italic;">Do not use a food prcoessor as this damages the seeds inside and can cause a bitter flavour. Leave the seeds in the pan as tey will be removed later.</span><br />Add 2litres of water to the pan and bring to the boil.<br />Remove from the heat and leave to stand for 30minutes, stirring ocassionally.<br />Strain the mixture through a jelly bag. <br /><span style="font-style:italic;">If you dont have a jelly bag place a clean cloth over a colander. Add a couple of layers of muslin and place over a large bowl.</span><br />Return the pulp to the large pan.<br />Add 1 litre of water and bring to the boil.<br />Remove from the heat and leave to stand for 30minutes, stirring ocassionally.<br />Strain again.<br />Combine the two sets of liquid and bring to the boil.<br />Add the sugar and bring to a boil. <br />Reduce heat and simmer until the liquid has reduced to half ts original volume.<br />Pour into warmed sterilised bottles.<br /><br />My eldest kids, aged 6 and 3, absolutely love this over their porridge for breakfast.<br />Whilst my husband and I enjoy a twist of the old favourite hot toddy where you replace the lemon juice with rose hip syrup. And as rose hips are such a fantastic source of vitaminC its very good for you too.Ellehttp://www.blogger.com/profile/06121033942290223451noreply@blogger.com0