17 September 2021
10 September 2021
Measurements are in Imperial, as that's what we used back in the day. I'll put rough metric equivalents in brackets.
Rind and juice of 3 lemons
2 oz citric acid (approx 50g)
2 lbs sugar (a little less than 1 kg)
3 pints boiling water (1.75 litres)
Optionally, you could add elderflower blossoms or crushed mint (I love mint in lemon drinks so I used the latter).
Empty bottles - to take at least 2.25 litres
Mix everything together in a large jug or bowl and stir until the sugar and acid have dissolved. Strain, and pour into bottles (if you don't strain, it doesn't last so long as the citrus peel is apt to go mouldy); keep in the fridge and dilute to taste. I imagine that if you wanted lemon barley water, you could use this as a base instead of making from scratch......
30 August 2021
As it is a Bank Holiday, we went out for the afternoon, so for once I thought ahead and put a casserole in the slow cooker!
22 August 2021
I found this recipe when I first went on-line, over 25 years ago now. I hadn't made it for ages, but we had some slightly over-ripe strawberries that weren't going to survive in the fridge and needed frozen, so.....
11 August 2021
These are two separate things, you understand! I always thought I didn't really like home-made hummus, but discovered recently that you should take the skins off the cooked chickpeas, and believe me, it is well worth spending five minutes or so doing that.
05 July 2021
The Swan Whisperer volunteered to make cauliflower cheese for supper, and then said he hadn't the faintest idea how to do it! So I said I would write out the basic recipe, step by step, so he could have a go. Here it is!
You will need: