Archive for the ‘Recipes & Preserving’ Category

I have been making Apple Cider (even a semi Pear Cider) and Cider Vinegar using a very very very veeerrrry simple recipe now for 3 years running, so simple in fact that you Do Not Need a Fruit Press!

Young Organic Apple Jonagold on an urban Permaculture Farm

Organically Grown Jonagold Apples – Cider & Vinegar Making

What you need is: Apples, Water, Container/s (5ltr / 1 Gal), Sugar (1 Cup), Knife with Chopping board … and Time – That’s It!

What I recommend is to get hold of a few different varieties of apple (even some pears), try your best not to use only one apple variety.

Click the Link Here for the full recipe with explanation between Cider only and Cider Vinegar as the final result.

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Nature provides! I say no more, well I still have to give you all the basic recipe for this natural Immune System Booster.

At the moment, Elderberries (‘Sambucus nigra‘) are still available on most Elder trees (pay attention to trees that are mostly in shaded areas or situated behind / under larger shrub or trees as these will bare berries a little later or / the berries will take a bit longer to spoil).

 

I emphasise on the importance in obtaining Fresh berries as opposed to buying dried berries online, buying online should be a last resort only if you have actually made the effort in trying to locate the Trees and found none or if you live in a highly polluted area…

The steps are really simple and this syrup can be made into many different recipes for various Medicinal Benefits, here however, I am giving the very basic recipe and you can then go ahead to try different herbs / spices to make different batches for the Flu / Cold season.

What’s needed:

  • Harvested Elderberries that are enough to make Two Cups of loose berries (I recommend you pick a lot and freeze he rest but please, remember to leave some for birds and other wildlife),
  • Water (2x Cups),
  • Local Honey (One Jar per 2 cups of berries),
  • Muslin cloth or bags,
  • Optional: Cloves, Ginger, Thyme, Cinnamon sticks etc. for more advanced medicines

Method:

  • Place the Two Cups of Elderberries in a Saucepan / Pot together with the Two Cups of water and a cinnamon stick, then boil,
  • Once Boiling, lower the heat and simmer until the liquid reduces to around half the original volume,
  • Pour into a heat resistant container and let cool down to room temperature ( a measuring container might be best for your first time),
  • Once cool, pour the mixture through a Muslin cloth or bag into a new container, lift out the cloth / bag and give it a good squeeze to release extra juices,
  • Add the same amount of Local Honey as your leftover liquid so for example, if you had 350ml of the juice after it cooled down, then add 350ml of Local Honey and mix well,
  • Place into clean sterilised jars (I Highly recommend the Washing and Oven method)
sambucus nigra

‘Sambucus nigra’ – Ripe Elderberries

This recipe is to boost the immune system for the flu and cold months and needs to be placed in the fridge / freezer immediately.

Dosage:

  • Take one spoonful every morning during or near the flu season, increase to three times per day if you feel flu or a cold coming on.

In the fridge this should last 3-4 months only so I reccommend actually making a large batch (4x cups of Elderberries makes around 3 standard jam / honey jars with some leftover) and freezing the rest to keep aside for closer to December onwards.

One good idea I have seen is to pour them into ice trays for freezing, you can then remove a few cubes for your own use anytime between or before December!

elderberry syrup

Elderberry ‘Sambucus nigra’ Syrup, medicinal recipe

I a finding myself unable to store any more Courgettes (Known in other countries as: Zucchini and even Baby Marrows). My fridge is FULL!
Everytime I either go into my garden or visit my allotment (every 2-3 days at this time of year), I am bringng in at least two decent sized Courgettes.

SONY DSC

Courgette (Zucchini) Cake Loaf

I am re-sharing an old recipe I added a while ago, this is the right time of the season to share this as most people are starting to wonder what else they can do with them …

Click here for an older post for the Courgette Loaf (more like a cake due to the higher sugar content). These are definitely great Healthy Alternatves in place of the everyday cakes we scoff down on a regular basis, the courgette gratings really moisten up the mix very well and make this a delicious tea time / coffee break snack.

Coming up and to look out for: Elderflower Wine Recipe, Elderberry Cordials and Syrups etc.

Today I noticed some fairly mature Elderberries around, with ofcourse, the wood pigeons hanging almost unpside down in a bat like pose, so get out soon and bet a batch, even if just to freeze for the meantime.

I am situated within the London microclimate and so, I think this is assurity thatthe Elderberries I have are ripening a few weeks earlier than in othe parts not only in England but other parts of the Northern Hemisphere …

Elderflower

Anyway, I have a few recipes coming up soon so pick, freeze etc. to keep them longer …

Hi everyone, this is just a quick update on my Dandelion Flower Wine (I made a batch around May when the flowers were still about in abundance). Click here for the recipe.

Dandelion 1

Home Brewed Dandelion Flower Wine

I couldn’t resist and had one bottle about a month after first making the batch, the other three are now going to sit and mature – I keep reading that you should enjoy them starting around Christmas the same year onwards, I sincerely hope that I can leave one bottle to serve for a nice boiling hot day in Summer 2018 whilst next year’s batch is being bottled up and into storage!

I also have a previous post on Dandelion flower Jam, you will not regret making this at least once in your life!

The wine was quite nice, still a little strong with some fementation taking place so hopefully it will mellow down a bit in a few month’s from now, the alcohol content is surprisingly quite high.

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Dandelion flower Wine, bubbling away (2nd Week)

Keep an eye out, I will have a couple recipes for Elderflower wine and Elderberry Cordial coming up soon …

Here is the second recipe in my list of recipes using Dandelion Flowers, the rest of the plant is edible and I am now considering this plant to be a very important plant in Permaculture or any sustainable lifestyle environment. We are at the time of year when in various parts of the Northern Hemisphere, these plants are currently, have or will still come into flower (Here in the outskirts of London, we are currently seeing the last flowers appear and many have already become seed heads).

dandelion gorilla 1

 

In the last installment, I wrote on a very delicious Dandelion Flower Jam recipe which I highly recommend – it’s probably the best jam recipe I have ever used so far!

Before we get into the wine recipe, I must make it clear that this is the first time I am using this recipe or making the wine for that matter, I am currently halfway through my wine fermentation period and will not be able to give any taste results to my readers. This recipe comes to me from a reputable source and when I enquired with a contact of mine, it sounds very similar to the most commonly used Dandelion Flower Wine recipes out there, I am sharing this only because this is the time of year that the flowers are here, and we only have about a three week period before we don’t see them again for another year! Try it out, what have you got to lose?

Things you will most likely need to obtain / buy before hand:

  1. Fermenting container / Demi-john (1 Gal / 4.5 – 5 Ltr),
  2. Obtain container bottles for the final product (plastic is recommended over glass in case of continued fermentation gasses),
  3. Yeast sachet x1,
  4. Bubbler and Cork / Stopper,
  5. 4 Ltrs of Water (1 Gal USA) ,
  6. 2x Oranges,
  7. 2x Lemons,
  8. 1kg of Sugar (2lb 3oz),

Method:

  1. Put all of the Dendelion Flowers into a large pan / pot and pour over a full kettle (normally 1Ltr) of boiling water and leave for 24 hours,
  2. Strain the liquid out and don’t forget to compost the used flower heads,
  3. Add the juice of the lemons and oranges, the sugar and remaining water and stir until all mixed in sufficiently – place into your brewing container (not your final Demi-john – I used a 5Ltr plastic bottle),
  4. Add your yeast, cover with a cloth and leave in this container for a further 24 hours,
  5. Pour into your Demi-john and place the bubbler (Airlock), leave in a dark cool cupboard / basement etc. for a minimum of one month,
  6. Pour into our storage bottles – consume chilled

If you are in the Northern Hemisphere then some of you may still either be waiting for Dandelions to flower or may be seeing the last flowers become seed heads, for those lucky enough, you still have time to collect the flowers for the following Recipes.

dandelions

Once you start to see the flowers appearing, a good rule-of-thumb is to keep in mind that on average, you only have a 3 week window to pick and use for your recipes, so that means multiple trips if you want to follow more than one recipe.

This was the first time I have used Dandelion for culinary purposes and started first with the Jam Recipe:

What’s Needed:

  1. A grocery store shopping bag Half Full of Dandelion flowers,
  2. 3 x cooking apples, peeled, cored and chopped,
  3. 3x squeezed lemons,
  4. 600ml boiling water,
  5. 725gm jam sugar.

Method:

  1. Put the Chopped apples and around 3/4ths of the flower heads into a pan with the hot water and simmer for 10 minutes,
  2. After 10 minutes, strain the remaining results through a sieve or similar and push as much pulp through as possible using a spoon,
  3. Add the strained liquid back into your pan together with the lemon juice and sugar,
  4. Dissolve the sugar by cooking on low heat and stirring regularly, add the rest of the dandelion heads (petals only, cut off the green parts with scissors),
  5. Boil on high heat until you reach the setting point (Click here to find out how to find your setting point in jam making),
  6. Ladle into your prepared jars, this recipe made me 3 standard honey jars and 2 smaller speciality hex jars I bought online.

I really, really like the end product! This jam is delish and makes the harvesting well worth it in my opinion, this is a plant that should not be killed off and considered a weed, every part of this plant is edible and it is a perennial!
– Jeff Permie

In the coming days, I will post a Dandelion Wine Recipe, I am currently fermenting my first ever batch of this wine and so cannot give you full information right through to the taste of the end product, I am halfway through the fermenting period and will be bottling the product up in another two weeks. I feel like sharing this recipe because of the fact that some readers may still be able to harvest the flower heads, this is a proven and common recipe and I feel that it will definitely be worth it …