CUISINE

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Re: CUISINE

Post by Bluebottle on Sun Sep 06, 2015 10:00 pm

Yeah, they're actually quite decent off the bush. Nod Particularly when they're ripe. They are a bit on the sour side when underripe. Jam is where they really shine though. (Although there is apparently gooseberry wine, which would be.. interesting. Shocked)

Well, I tasted it. And it's a bit sweet for my taste. (Even though I used a whole lot less sugar than the recipe said.) Still great though. And there's no jam like gooseberry. So.. this is going to be great. cheers

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Re: CUISINE

Post by Bluebottle on Sun Sep 06, 2015 10:11 pm



Shocked

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Re: CUISINE

Post by Pettytyrant101 on Mon Sep 07, 2015 8:30 pm

Oooh not had gooseberries in years, we used to plunder them out of folks gardens when I was a kid, them and rhubarb. Ahh many a happy summers day with a face full of gooseberries, sitting on the back step with a big bowl of sugar dipping freshly plucked sticks of rhubarb into it. Nod

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Re: CUISINE

Post by Mrs Figg on Tue Sep 08, 2015 1:12 am

gooseberries make me pucker up like a badgers arse.
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Re: CUISINE

Post by azriel on Tue Sep 08, 2015 9:48 am

I had a go at making Elderflower cordial this summer. Its dead easy to make & fun getting the flowers. I made 2litres of the stuff, only cost 70p for the citric acid. I add lemonade to it & get 4lts of yummy drink. I enjoy making things from nature, just picking off shrubs etc, Im doing Rose hip syrup next. the only thing I dont touch ( which is a shame as theres so much growing here ) is mushrooms, I dont know my good from my bad !

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Re: CUISINE

Post by Bluebottle on Tue Sep 08, 2015 12:55 pm

The only problem with gooseberries is that it hides it's torns so well. So, you are likely to get stung at least half a cousin times picking the berries. Damn you evolution. Mad

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Re: CUISINE

Post by Bluebottle on Tue Sep 08, 2015 1:04 pm

azriel wrote:I had a go at making Elderflower cordial this summer. Its dead easy to make & fun getting the flowers. I made 2litres of the stuff, only cost 70p for the citric acid. I add lemonade to it & get 4lts of yummy drink. I enjoy making things from nature, just picking off shrubs etc, Im doing Rose hip syrup next. the only thing I dont touch ( which is a shame as theres so much growing here ) is mushrooms, I dont know my good from my bad !

Isn't elderflower wine a thing too? It's amazing what you can do with stuff you just pick up in nature.

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Re: CUISINE

Post by azriel on Tue Sep 08, 2015 3:17 pm

Yes Blue, & nows the time to make Elderberry wine, The flowers are over & the berries are out, all for free ! just how I like it !!

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Re: CUISINE

Post by Bluebottle on Tue Sep 08, 2015 3:52 pm



Looks amazing. Think you need to make some for the forum, Azriel. Nod

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Re: CUISINE

Post by Bluebottle on Tue Sep 08, 2015 3:53 pm

Sparkling elderflower wine

Quick and reckless recipe: This method for making sparkling elderflower is the one that can result in all that collateral damage, but it is very straightforward. John has enjoyed two-year-old elderflower sparkly made this way, so even though it is rough and ready it can keep quite well. Whenever you drink it, serve it chilled and pour carefully - there will be some sediment at the bottom of the bottle from the continued fermentation.

Method:

Dissolve the sugar in 2 litres hot water in a fermenting bucket, then top up with 3 litres cold water. Allow to cool.

Aerate and add the elderflower florets, lemon zest and juice and the yeast nutrient.

Pitch the yeast or, if you like a bit of excitement, don'’t.

Elderflowers come ready stocked with wild yeasts and it can be interesting to see how things turn out.

Leave to ferment.

If you did not add yeast and fermentation has not started after 3 days then it is time to give the thing a kick-start with a packet of Champagne yeast.

After 6 days of fermentation, strain the must through boiled muslin into a fresh fermenting bucket, leaving the lees behind. Cover the bucket and leave for a few hours for the dust to settle, then siphon into your bottles of choice.

Your sparkly is about ready to drink after a week, and in any case a week is a good time to check to see how things are going.

You can release a little excess pressure by easing the lid off, though as noted this is a little tricky if you have used Champagne bottles.

If you are still worried then put the lot in the fridge to stop the yeast making any more carbon dioxide and drink it as quickly as you can.
https://www.rivercottage.net/recipes/sparkling-elderflower-wine

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Re: CUISINE

Post by David H on Tue Sep 08, 2015 5:20 pm

Elderflowers are nice brewed in a tea too. One of the flavors of Spring!

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Re: CUISINE

Post by Bluebottle on Tue Sep 08, 2015 6:13 pm

Hey, don't change the subject. Azriel was just about to make us some sparkling elderflower wine. bounce

Like.. I don't mind tea.. But tea or sparkling elderflower wine? Where's the choice? Shrugging

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Re: CUISINE

Post by David H on Tue Sep 08, 2015 6:46 pm

Bluebottle wrote:Hey, don't change the subject. Azriel was just about to make us some sparkling elderflower wine. bounce

If she wants go gathering elderblossoms now, she's going to have go visit Orwell and Chris. The northern hemisphere won't be ready for quite a while.. Suspect

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Re: CUISINE

Post by Bluebottle on Tue Sep 08, 2015 6:57 pm

You can freeze or oven dry them apparently. Shrugging I'm sure Azriel has made accommodations. Nod

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Re: CUISINE

Post by azriel on Tue Sep 08, 2015 7:23 pm

ER, No.. & ..No Smile

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Re: CUISINE

Post by Bluebottle on Tue Sep 08, 2015 7:35 pm

Ah, well. There's always next year. Smile

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Re: CUISINE

Post by Bluebottle on Mon Oct 26, 2015 5:58 pm

It' odd how often cookbooks have little or nothing to do with cooking. Razz

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2. Having gone near the castle, don’t knock at the huge forbidding door.
3. Having knocked at the huge forbidding door, don’t accept the invitation from the strange man in black clothes to go inside.
4. Having gone inside, don’t go into the guest bedroom.
5. Having gone into the guest bedroom, don’t - whatever you do - sleep with the window open.
6. Having slept with the window open, don’t come running to me to complain.
- TERRY PRATCHETT AND STEPHEN BRIGGS, “NANNY OGG’S COOKBOOK”

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Re: CUISINE

Post by Bluebottle on Thu Apr 14, 2016 8:05 pm



God, I'm hungry. Razz

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Re: CUISINE

Post by Eldorion on Thu Apr 14, 2016 9:30 pm

Maybe go find a tasty log?
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Re: CUISINE

Post by Bluebottle on Thu Apr 14, 2016 10:02 pm

I'm not actually a fire demon. Suspect

I had fish. Very Happy

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Re: CUISINE

Post by Eldorion on Thu Apr 14, 2016 10:08 pm

The Creative Corner and the Fjordlandia thread here in OT has taught me to be suspicious of Fjordian fisk Suspect
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Re: CUISINE

Post by Ringdrotten on Thu Apr 14, 2016 10:11 pm

Living in Fjordlandia has made me suspicious of Fjordian fisk

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Re: CUISINE

Post by Bluebottle on Thu Apr 14, 2016 10:11 pm

Oh, but it was delicious. Very Happy

Raw, and wriggling..

Nah, not really. Razz

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Re: CUISINE

Post by chris63 on Fri Apr 15, 2016 8:38 am


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Re: CUISINE

Post by halfwise on Fri Apr 15, 2016 3:45 pm

Now I'm hungry.

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