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| | From:  dizzy520 (Original Message) | Sent: 3/9/2007 6:57 PM |
| 20 heads of elderflower 4 lb granulated sugar 2 pints water 2 oz citric acid 6 lemons Collect flower heads shake off insects do not wash. put in large bowl put sugar in saucepan with water bring to boil til sugar dissolves. allow to cool before adding the peeled zest of 4 of the lemons. slice all the lemons (6) and add to bowl pour over sugar syrup and then add the citric acid . leave for 24 hours strain cordial through double muslin and then pour into sterilised bottles. Makes 6 x 5000ml bottles use within 3 months. | |
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| |  | Makes 1lb 2 cups Caster sugar
1/2 pint Evaporated milk
4 Tbs Milk
4 oz Butter
1 Vanilla pod split Pinch of salt
Broken nuts (optional)
| | | | Line an 8x2-inch high loaf pan with foil, extending the foil over the edges of the pan, butter foil the and set aside.
In a saucepan combine sugar, evaporated milk, milk, and salt.
Cook and stir over a medium heat until boiling, then lower the heat and stir for 30 minutes
Immediately remove saucepan from heat and add the butter and vanilla pod but do not stir. Cool mixture, without stirring, to 110 degrees (approx 45 mins)
Remove the vanilla pod and beat vigorously with a wooden spoon till fudge becomes very thick
and just starts to lose its gloss (about 10 minutes total).
Spread fudge into the loaf pan and score into 1-inch squares while warm.
Top each square with the optional nuts, if desired.
When firm, use the foil to lift the fudge out of the pan and cut into squares. Store airtight in the refrigerator | | |
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Dont be put off by the nettles i made it this week and its lush honestly Handfull of nettles Young if poss if older just use tops ( about 20 ) 3 garlic cloves 1 medium onion butter stock cube ( chicken or veg ) creme faiche Chop onion and garlic saute in butter, add pint of stock and nettles bring to boil then simmer for 5 mins. Then liquidse , serve with a good dollape of creme faiche. go on try it and let me know what you think ? karen |
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Ingredients
560g/1¼lb jam sugar
1kg/2¼lb fresh strawberries, hulled and cut in half if large
1 lemon, zest and juice only Method
1. Place the sugar, juice and zest of the lemon and the sugar in a large pan and heat slowly until the sugar is melted.
2. Add the strawberries and stir gently. Bring to the boil and cook for 3-4 minutes, or 10 minutes if you prefer a thicker style of jam.
3. Leave to cool slightly, skimming off any froth with a clean spoon.
4. Spoon into a sterile jam jar, seal and label.
Note:
To sterilise jam jars, place them in a large pan and immerse with cold water. Bring to the boil and simmer for 10-15 minutes. Remove from the water and leave upside down to dry. |
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How To Make Chicken Tikka Masala Chicken Tikka Masala Recipe. A traditional and very popular Indian chicken dish which is bursting full of flavour and colour. Taste our Chicken Tikka Masala recipe. - Weights & Measures:
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- Serves:
- 4
- Preparation Time:
- 20 minutes
- Cooking Time:
- 20 minutes
- You Will Need
-
- Step 1
- Prepare the ingredients
- First of all, chop up the tomato finely and set aside for later use. Next, finely chop the onions and set aside. Finally, cube the chicken breasts into bite-sized pieces, season with a little salt and also put to one side.
- Step 2
- Make the masala paste
- Mix together in a bowl the ginger, garlic, cumin, coriander, turmeric, cayenne, garam masala and paprika.
- Step 3
- Flavour the oil and fry the onions
- Put the oil into a pan over a medium heat. When hot, add the cardamom pods and cinnamon stick, leave for a few seconds and then remove. This flavours the oil, giving it a wonderful aroma. Add the onions and cook while stirring, until brown.
- Step 4
- Add the spices
- Add the masala paste and stir for a minute.
- Step 5
- Add the remaining ingredients
- Add the tomato and tomato purée and stir for a minute till thoroughly combined.
Pour in the water and bring to a gentle simmer, stirring constantly.
Taste the sauce and season with salt if necessary. - Step 6
- Cook the chicken
- Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender. Check this by piercing the chicken with a sharp knife - if it goes straight through and comes out clean, it is done. For a weaker curry flavour, add either 1 small tin of coconut milk or 1 medium sized carton of yoghurt. Mix well and simmer for another 5 minutes.
- Step 7
- Garnish and serve
- Place the chicken on a serving dish, decorate with coriander leaves and serve.
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Turkey and Stuffing Pie
1 egg, beaten
1 cup chicken broth
1/3 cup butter or margarine, melted
5 cups herb-seasoned stuffing
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Filling:
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup chopped onion
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
3 cups cubed cooked turkey
1 cup frozen peas
1 tablespoon minced fresh parsley
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1 jar (12 ounces) turkey gravy
5 slices process American cheese, cut into strips
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In a large bowl, combine the egg, broth and butter. Add stuffing; mix well. Pat into bottom and up sides of a greased 9-in. pie plate; set aside. In a skillet, saute mushrooms and onion in butter until tender. Sprinkle with flour; mix well. Add the turkey, peas, parsley, Worcestershire sauce and thyme; mix well. Stir in gravy. Bring to a boil; boil and stir for 2 minutes. Spoon into the crust. Bake at 375 degrees for 20 minutes. Arrange cheese strips in a lattice pattern over filling. Bake 5-10 minuts longer or until cheese is melted. Makes 4-6 servings. | |
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Giblet Gravy (4 cups) Ingredients: Broth: (Make one day ahead of time) Giblets and neck from turkey ¾ pound turkey necks and/or giblets 2 pounds chicken backs 2 ribs of celery with leaves 2 medium-sized onions 2 cloves of garlic, bruised 4 parsley sprigs 4 whole cloves 1 bay leave Salt and pepper ¼ cup flour ¼ cup butter 2 T dry sherry 1 tsp dried thyme Salt and pepper 1) Place broth ingredients in a large saucepan; add water to cover. Simmer for 1 hour or until giblets are tender. Strain broth into a bowl; reserve. Discard vegetables; reserve giblets, neck and chicken. Shred the meat from the neck and chicken backs. Discard skin. Chop the giblets finely. Combine the meats and giblets. Reserve in refrigerator. 2) In a heavy saucepan or skillet, whisk together 1/4 cup all-purpose flour and 1/4 cup fat over low heat. Cook gently over medium heat and stir constantly until all flour particles are coated and the flour becomes golden in color. Whisk in 4 cups of the turkey broth and simmer over medium heat, stirring frequently for 5 minutes. 3) Remove the turkey from the roasting pan. Deglaze the roasting pan by placing the pan over medium heat and adding 1/2 cup wine or other liquid like water or stock. Stir constantly and scrape the bottom of the pan to loosen browned bits. Simmer for 1 minute. 4) Pour the liquid from the roasting pan into the gravy base, (the roux and the turkey stock), and stirring constantly, cook until the mixture boils and thickens, about 5 to 8 minutes. Stir in sherry, thyme, and salt and pepper to taste. | |
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Roasted Turkey with Cranberry Glaze
12-14 lb turkey (thawed)
salt and black pepper to taste
2 T unsalted butter
2 medium onions, chopped fine
1 16-oz can jellied cranberry sauce
1/3 cup brown sugar
Remove giblets (discard livers), neck and any visible fat from turkey;
reserve for stock. Rinse turkey with cold running water and drain well. Blot
dry with paper towels.
Season inside and outside with salt and pepper.
Tie drumsticks together and twist wing tips behind back.
Place turkey, breast side up, on a wire roasting rack (sprayed with
non-stick cooking spray) in shallow roasting pan. Cover loosely with foil.
Roast turkey at 325 degrees for about 2-1/2 hours, basting with pan juices.
Meanwhile, in a large saucepan, melt butter over medium heat and cook onions
with salt and pepper, stirring occasionally, 15 minutes or until very soft.
Stir in cranberry sauce and sugar; bring to a boil. Reduce heat to low and
simmer, stirring occasionally, 10 minutes.
Remove foil and pour glaze over bird.
Continue to roast 1/2 to 1-1/4 hours or until the thermometer registers 180
degrees in the thigh and 170 degrees in the breast.
Remove turkey from oven. Allow turkey to rest for 10-15 minutes before
carving.
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Holiday Cranberry Relish 1 bag cranberries
2 golden delicious apples, cored and sliced (leave peel on)
2 lg. oranges (leave peel on), cut into sections
1 to 1 1/2 cups sugar or sugar substitute
In food processor chop cranberries, apples, and oranges.
Place in a large bowl, add sugar, and mix well.
Pour into jars. Decorate jars with ribbon and use for gifts at Thanksgiving or Christmas.
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