tag:blogger.com,1999:blog-90266054181155685872024-03-13T13:43:21.114-07:00Hedge Harvest WitcheryA sampling of my recipes - many of which make the most of food that can be picked fresh from your garden or in the 'wild'.DJ Kirkbyhttp://www.blogger.com/profile/08481107164497582398noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-9026605418115568587.post-48991732820145936012010-08-19T09:56:00.000-07:002010-08-19T09:56:32.903-07:00Hot Hedgerow Chutney<div style="font-family: Arial,Helvetica,sans-serif;"> <span style="font-size: small;">This medium hot chutney is delicious straight away but improves even more if left for at least 6 weeks before eating. </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3 Scotch Bonnet chillies, chopped </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 tsp crushed dried chili </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3 tbsp olive oil</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">250g cored and chopped apples (peel left on)</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHDBI6odBCudEjiBbHeXDful4-Kt5-jbf0yT0eN3PLsZQqrFhZSpmQkdJnsVc4_FAgrbdVCbrrMXksrVMxAYPK-F-tbgNlEMQHuHl6EpeF-ZhsBmNkyzRvxq6QCpW8npWERpSYyJWa0fN/s1600/HHC.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHDBI6odBCudEjiBbHeXDful4-Kt5-jbf0yT0eN3PLsZQqrFhZSpmQkdJnsVc4_FAgrbdVCbrrMXksrVMxAYPK-F-tbgNlEMQHuHl6EpeF-ZhsBmNkyzRvxq6QCpW8npWERpSYyJWa0fN/s200/HHC.jpg" width="150" /></a><span style="font-size: small;">600g chopped green tomatoes</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3 medium red onions finely chopped</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">5 cm finely chopped fresh ginger</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 ½ kg blackberries</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">200g sultanas</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">400g sugar</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">300ml red wine vinegar</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHDtKJnVlQYeP_eAGoj9wP02yz8WipJNzPG52fdIkxFdKzKWkOaXGou6iiAmtUwUbsxTUUDC4_SX0nWbbALbgJF8VeYsw0LDGBtbmnN5Y3jfUbJxd61vbQUTYKm893R7R_EJg7y4BjzsFC/s1600/HHC2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHDtKJnVlQYeP_eAGoj9wP02yz8WipJNzPG52fdIkxFdKzKWkOaXGou6iiAmtUwUbsxTUUDC4_SX0nWbbALbgJF8VeYsw0LDGBtbmnN5Y3jfUbJxd61vbQUTYKm893R7R_EJg7y4BjzsFC/s200/HHC2.jpg" width="150" /></a><span style="font-size: small;"><b>1.</b> Soften red onion, ginger and chili in olive oil for 4-5 minutes.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>2.</b> Add blackberries, tomatoes and apples and cook for a further 4-5 minutes.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>3.</b> Add sugar, wine vinegar and sultanas, stir while dissolving sugar. </span><br />
<span style="font-size: small;"><b>4.</b> Bring to boil and simmer for 2 - 3 hours until “chutneyed”.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>5.</b> Whilst still hot, funnel into hot, sterilised jars and seal with lid.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>6.</b> Place in a large pot of boiling water for 10 minutes. </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Eat with great enjoyment within 12 months</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">This recipe is an adaptation of the one passed on to me by <a href="http://www.nicolaford.com/">Nicola Ford</a> </span></span>DJ Kirkbyhttp://www.blogger.com/profile/08481107164497582398noreply@blogger.com0tag:blogger.com,1999:blog-9026605418115568587.post-65681800590842378482010-02-06T10:21:00.000-08:002010-02-06T10:24:08.551-08:00Venison pie<div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;"><b>Makes one large pie (enough for 5 adults)</b></span></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Ingredients for nice flaky pie crust:</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">250g wholemeal flour</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">60g self raising flour</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">200g very cold butter</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">90 ml water</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Method:</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Scrunch the flour, salt and butter through your fingers until it resembles coarse crumbs, add water and mix until it forms a ball. Wrap in cling film and chill for 20 mins. Cut the ball in half, put half back in fridge. Roll out the remaining pastry until thin enough to cover bottom of greased pie tine. Pierce bottom and sides with a fork and bake for 40 mins at 200 degrees. Once done, cool on wire rack until ready to bake pie.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Ingredients for pie filling:</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">250g diced venison</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">6 rashers of streaky bacon</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">5 med carrots - diced</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">5 med potatoes - diced</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">2 cups diced swede</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">6 chestnut mushrooms chopped fine</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">1 onion</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">1 clove garlic</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">¼ tsp ground nutmeg</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">¼ tsp ground pepper</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">½ tsp celery salt</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">1 tsp marjoram</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">1 tbsp wholemeal flour</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">1 tsp Worcestershire sauce or mushroom ketchup</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Method:</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Boil potatoes, carrots and swede until tender, drain and place in a large bowl.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Fry the bacon until part cooked then add onion and garlic. Cook until the onions are soft then add the venison and mushrooms. Add spices and cook until venison is done. Sprinkle the flour over the venison and mix in. Pour boiling water into the pan until the meat is just covered. Simmer until the liquid reduces below the level of the meat. Remove from heat and add to bowl containing boiled veg. Combine and leave to cool. </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Once ready to cook pie, spoon the pie filling into the baked shell and roll out the remaining pastry to use as a pie lid. Pierce lid with fork and brush with milk. Bake at 180 for one hour.</span></div>DJ Kirkbyhttp://www.blogger.com/profile/08481107164497582398noreply@blogger.com0tag:blogger.com,1999:blog-9026605418115568587.post-55619725656449036902009-12-16T22:44:00.000-08:002009-12-16T23:03:17.871-08:00Christmas Cupkies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbe9YF6o9lJrbwqO37HHAI_s02tGR_LMNJPETn6uMk8tVFiOe05IvQoXz2YuFduHlEk-vK1ONRXlcMtApjhG5V1lHApzxCboG2syO61COB6SgqQSvWRfAzDn2he65Fp64h5gzvEoVv6g0D/s1600-h/Christmas+cupkies.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbe9YF6o9lJrbwqO37HHAI_s02tGR_LMNJPETn6uMk8tVFiOe05IvQoXz2YuFduHlEk-vK1ONRXlcMtApjhG5V1lHApzxCboG2syO61COB6SgqQSvWRfAzDn2he65Fp64h5gzvEoVv6g0D/s320/Christmas+cupkies.jpg" alt="" id="BLOGGER_PHOTO_ID_5416096008552207986" border="0" /></a><br /><span style=";font-family:arial;font-size:130%;" >These soft chewy cupkies <span style="font-size:85%;">(cookies made in the shape of muffins)</span> have bits of candy cane in them and are a big seasonal favourite with my boys. The recipe is super easy to make for all ages.<br /><br />This recipe makes 12 cupkies.<br /><br />Preheat oven to 190 degrees Celsius<br /><br /><span style="font-weight: bold;">Ingredients:</span></span><span style=";font-family:arial;font-size:130%;" ><span style="font-weight: bold;"></span><br />1 cup of Stork <span style="font-size:85%;">(margarine)</span><br />1 cup of soft brown sugar<br />1 tsp vanilla essence<br />3/4 tsp of cream of tartar<br />1/2 tsp of salt<br />2 1/2 cups of flour<br />1 cup of candy cane broken into pieces no larger than 2cm.<br /><br /><span style="font-weight: bold;">Method:</span><br />Cream Stork and sugar together and beat until light and fluffy then beat in eg</span><span style=";font-family:arial;font-size:130%;" >g. Add rest of ingredients except for candy cane. Mix until the batter is sloppy and then add candy cane pieces.<br /><br />Drop by heaping tablespoon into well greased muffin tin or into silicon</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcul_oeLezFl8GNsfWj5PbCIQyQA8Gh82CUibaoGph8MZ-LoUiNhRIXU4WTUv6u9xAfjcA0YXNI3xCARYyJtwIh3eA1fM9F43h765RVISlEfFM1-pZ7GcLp64pSMi7uAknd7HvNJWt4Y6S/s1600-h/muffin+cases.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcul_oeLezFl8GNsfWj5PbCIQyQA8Gh82CUibaoGph8MZ-LoUiNhRIXU4WTUv6u9xAfjcA0YXNI3xCARYyJtwIh3eA1fM9F43h765RVISlEfFM1-pZ7GcLp64pSMi7uAknd7HvNJWt4Y6S/s200/muffin+cases.jpg" alt="" id="BLOGGER_PHOTO_ID_5416096870563461378" border="0" /></a><span style=";font-family:arial;font-size:130%;" >e muffin cases <span style="font-size:85%;">(these work best as it is easier to get the cupkies out after baking)</span>.</span><br /><span style=";font-family:arial;font-size:130%;" ><br /><span style="font-weight: bold;">Bake</span> for 10 mins if using the muffin tin or 15 minutes if using silicone cases.</span><br /><span style=";font-family:arial;font-size:130%;" ><br />Remove once cooled enough to handle.<br /><br />Eat and repeat as above until the new year.</span>DJ Kirkbyhttp://www.blogger.com/profile/08481107164497582398noreply@blogger.com2tag:blogger.com,1999:blog-9026605418115568587.post-63451226116919522682009-12-12T01:39:00.000-08:002010-07-17T11:56:01.603-07:00Lemon Meringue PieLike a slice of warm winter sunshine - <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS3qy653JAaCf9uu9i1_AGc3Hj4uNUDewKGnTElAL_TcQHj6gCd5INZEcEUHHoT9fCVlTJbqUwi8NSTjJNcqJCdDneqCNKPwxf-aGVrQbSbBsrV42thYLn1fB2NqnhHJD9gO9D2BF53UGy/s1600-h/LMP.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5414282599638915490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS3qy653JAaCf9uu9i1_AGc3Hj4uNUDewKGnTElAL_TcQHj6gCd5INZEcEUHHoT9fCVlTJbqUwi8NSTjJNcqJCdDneqCNKPwxf-aGVrQbSbBsrV42thYLn1fB2NqnhHJD9gO9D2BF53UGy/s320/LMP.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">At long last here is the recipe!</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Ingredients:</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">1 cup white sugar</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">2 tbsp plain flour</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">3 tbsp corn starch</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">1/4 tsp salt</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">1 1/2 cups water</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">2 lemons juiced and zested</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">2 tbsp butter</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">4 beaten egg yolks</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">6 tbsp caster sugar</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b><span style="font-size: large;">Method:</span></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">In a saucepan, whisk together 1 cup sugar, flour, starch,and salt. Stir in water, lemon juice and zest. Bring to a boil. Stir in butter. Place egg yolks in a bowl and gradually whisk in 1/2 cup of the hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook until thick. Pour into pastry shell. Make the meringue with the egg whites and remaiing sugar, spread on top of lemon pie and bake at 190 degrees for 10 mins.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />
</span></div>DJ Kirkbyhttp://www.blogger.com/profile/08481107164497582398noreply@blogger.com2tag:blogger.com,1999:blog-9026605418115568587.post-19645988409089334632009-11-17T12:20:00.000-08:002009-11-18T03:34:42.154-08:00Apple cake<span style="font-size:130%;">This cake is perfectly moist and so easy to make. It is a great way to use up those ropey apples or carrots left over from harvest time. It is alao brilliant recipe for children to use as good results are guaranteed every time.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1/2 cup olive oil<br />1 cup brown sugar<br />2 beaten eggs<br />1 cup of peeled and coarsely shredded apple <span style="font-size:85%;">(drain the excess juice through a sieve before adding to cake)</span></span><br /><span style="font-size:130%;">1 tsp cinnamon<br />1/2 tsp all spice<br />1/2 tsp nutmeg<br />1 1/2 cups sifted flour<br />1 tsp bicarb of soda<br />1 tsp baking powder<br />1/2 tsp salt<br />1/2 cup of milk</span><br /><br /><span style="font-style: italic;">Substitute 1 cup of finely shredded carrots for the apple and remove the all spice and nutmeg if you want to make a carrot cake instead.</span><br /><br /><span style="font-size:130%;"> <span style="font-weight: bold;">Method:</span><br />Blend sugar, oil and eggs, add sifted dry ingredients alternately with the milk and mix in drained apple pulp. Bake in a well greased tin at 180 Celsius for 1 hour (cover tin with foil for last 20 minutes)<br /><br />Ice with a mixture of 1 tub of cream cheese, 3 tablespoons of chunky apple sauce and 2 cups of sifted icing sugar. <span style="font-size:100%;"><span style="font-style: italic;">Substitute 1/2 cup of butter for the apple sauce if you are making carrot cake.</span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5jS0IQgbOOJvLXSiCbBTYbGJUcVLc6jGO5_vfGgpH_Rsf5uzqmcwAwRHmQHIokigRJYJ-h_fuI7Z9GkUSIIrJQKhnznGZyhj_P2NCOnXNvD7BKrJlk8TnrdXL74BpUeg_KBgbCj5Js_U/s1600/apple+cake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5jS0IQgbOOJvLXSiCbBTYbGJUcVLc6jGO5_vfGgpH_Rsf5uzqmcwAwRHmQHIokigRJYJ-h_fuI7Z9GkUSIIrJQKhnznGZyhj_P2NCOnXNvD7BKrJlk8TnrdXL74BpUeg_KBgbCj5Js_U/s320/apple+cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5405172347886902338" border="0" /></a>DJ Kirkbyhttp://www.blogger.com/profile/08481107164497582398noreply@blogger.com0tag:blogger.com,1999:blog-9026605418115568587.post-24929449385502059192009-09-13T11:42:00.001-07:002009-09-13T11:59:21.763-07:00Pumpkin Soup<span style="font-size:130%;"><span style="font-family: arial;">This is a is a great way to use up all those extra veg in your garden or fridge. You'll need a soup stock which is easy to make by combining any types of veg. The more variety you use, the better flavour you'll get. </span><br /><br /><span style="font-family: arial;">For the one pictured below I used those ropey outside bits of celery that no one ever seems to eat, courgette, carrot, green beans, onions (cooked in a tablespoon of olive oil), a red and a green bell pepper, and half a garlic bulb. Add in 1 teaspoon of pepper and 1 of salt, a teaspoon of marjoram, parsley and basil. Add water until it comes up to the top of your veg and bring to a boil. Once boiling turn down the heat and simmer until the veg are tender.</span><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9fEy-6Z5yFiCv2d7vqTzdJr4N6HqBWOIL2T75ozAAPZT8woazz3N9eBwlIXLkyHwzIOFsMX-uNGduSscVGWXiAeyvUEaa5zH9fnlp7a_jmxtfZoGOjqaDnQDKql9bYFGd25fCO9zUFu21/s1600-h/p2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9fEy-6Z5yFiCv2d7vqTzdJr4N6HqBWOIL2T75ozAAPZT8woazz3N9eBwlIXLkyHwzIOFsMX-uNGduSscVGWXiAeyvUEaa5zH9fnlp7a_jmxtfZoGOjqaDnQDKql9bYFGd25fCO9zUFu21/s320/p2.jpg" alt="" id="BLOGGER_PHOTO_ID_5381024843726645314" border="0" /></a><br /><span style="font-family: arial;">Now for the pumpkin or you can use butternut squash if you prefer.</span><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNkllSrAuPPPiN-I7SHQwRuimJcLI8w7iiB1DO3YLyYREi7a_bC8xC34WuRBF3cfttlOuFOg0S9Ec2VixvDKx4N5CDcj9k6bNwgUMcW5StfmxcQv9WWBg3gD5T2VZaMmFAN1oJj4Wx6Fa/s1600-h/p1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNkllSrAuPPPiN-I7SHQwRuimJcLI8w7iiB1DO3YLyYREi7a_bC8xC34WuRBF3cfttlOuFOg0S9Ec2VixvDKx4N5CDcj9k6bNwgUMcW5StfmxcQv9WWBg3gD5T2VZaMmFAN1oJj4Wx6Fa/s320/p1.jpg" alt="" id="BLOGGER_PHOTO_ID_5381024934228176226" border="0" /></a><span style="font-family: arial;">Peel, de-seed and chop half a pumpkin and add it to your soup stock.</span><br /><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0wS8onsRdQqVrbg7H3TpI61KBmXDqApE50YfEgN5cvZikNpQ2p30fpkIuNqVrZUoKKcSxriRuT1BBIuZAv2jaW810VqNamvRpWaDSpc4tCxRZBbONeBwJ_V67Pn-kjvlhltuFitKJBzU/s1600-h/p3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0wS8onsRdQqVrbg7H3TpI61KBmXDqApE50YfEgN5cvZikNpQ2p30fpkIuNqVrZUoKKcSxriRuT1BBIuZAv2jaW810VqNamvRpWaDSpc4tCxRZBbONeBwJ_V67Pn-kjvlhltuFitKJBzU/s320/p3.jpg" alt="" id="BLOGGER_PHOTO_ID_5381024745640331170" border="0" /></a><span style="font-family: arial;">Once the pumpkin is cooked soft, turn off the heat and allow to cool for 10 minutes or more. Then blend till smooth. Add a block of feta or any other soft cheese and blend again.</span><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWliaXAuFoy2U7gy4qeV6wox17yB1iM0bzwKMtwX2jXNGp9mCq_hmx77JEYH9iqEKqAQB54xSqfD2v5JHIBZMuS-jryJvSxOFpHZX-OjRgP7eDg9M8z0qPMsQk4p_mdflmS36ZrL6lIyU/s1600-h/p4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWliaXAuFoy2U7gy4qeV6wox17yB1iM0bzwKMtwX2jXNGp9mCq_hmx77JEYH9iqEKqAQB54xSqfD2v5JHIBZMuS-jryJvSxOFpHZX-OjRgP7eDg9M8z0qPMsQk4p_mdflmS36ZrL6lIyU/s320/p4.jpg" alt="" id="BLOGGER_PHOTO_ID_5381024671502675170" border="0" /></a><span style="font-family: arial;">Serve with fresh warm bread and a dollop of plain yogurt on top.</span><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_92U3ce2KNkmy53jXUYzaO_oPcEJb5FykZiVGqwn-9JNPNPsmrEf3_MxSVkMG2I7fQ4fsl8xfkMmg2iSrQTRJXGCRtS2xnMuyPIWLefIIveZmmEUeCp9Qi1SJphuEcXYu_CYE4z8sw-Z/s1600-h/p6.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_92U3ce2KNkmy53jXUYzaO_oPcEJb5FykZiVGqwn-9JNPNPsmrEf3_MxSVkMG2I7fQ4fsl8xfkMmg2iSrQTRJXGCRtS2xnMuyPIWLefIIveZmmEUeCp9Qi1SJphuEcXYu_CYE4z8sw-Z/s320/p6.jpg" alt="" id="BLOGGER_PHOTO_ID_5381024585931523074" border="0" /></a><span style="font-family: arial;">Sorry about the poor quality of the photos. My camera batteries ran out so I had to use my mobile phone for the photos.</span><br /></span>DJ Kirkbyhttp://www.blogger.com/profile/08481107164497582398noreply@blogger.com2tag:blogger.com,1999:blog-9026605418115568587.post-19705690979552850982009-08-25T22:57:00.000-07:002009-08-25T23:09:11.516-07:00Christmas Condiments<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYIAmSvdGGEcvubvwSGeLeuq0fG9mJoCL1XfetPW0jy52qloDTie7yRgBjjcTkM_IDkXwW7c92MPsZ5btw_jvnY7idakg4x05z6iXG6bILkvSLqq8ryjPPQtlThq6bSTU07WdMYCDDvifx/s1600-h/Christmas+condiments.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYIAmSvdGGEcvubvwSGeLeuq0fG9mJoCL1XfetPW0jy52qloDTie7yRgBjjcTkM_IDkXwW7c92MPsZ5btw_jvnY7idakg4x05z6iXG6bILkvSLqq8ryjPPQtlThq6bSTU07WdMYCDDvifx/s400/Christmas+condiments.jpg" alt="" id="BLOGGER_PHOTO_ID_5374149533888119250" border="0" /></a><br /><span style=";font-family:arial;font-size:130%;" >By adapting my <a href="http://hedgeharvestwitchery.blogspot.com/2009/08/crab-apple-jelly.html">Crab Apple Jelly recipe</a></span><span style=";font-family:arial;font-size:130%;" ><span style="font-family:arial;"> </span>you can make the most delicious warming jellies to enjoy during the coldest months. <a href="http://hedgeharvestwitchery.blogspot.com/"></a><br /><br />To make the Christmas Condiments pictured above simply leave out the vanilla pod and add in 3 broken up cinnamon sticks, 12 whole cloves, a tablespoon of ground ginger and 2 roughly chopped oranges.</span><span style=";font-family:arial;font-size:130%;" > Once the apples have cooked into a mash stir in 5 blackberries to get jelly this colour. You can get any colour from a pale pink to deep purple by adding more or fewer blackberries. This jelly goes beautifully with meats and can be used instead of cranberry sauce.<br /><br /><a href="http://hedgeharvestwitchery.blogspot.com/">Click here for the recipe for Vanilla Spice Jelly. </a></span>DJ Kirkbyhttp://www.blogger.com/profile/08481107164497582398noreply@blogger.com0tag:blogger.com,1999:blog-9026605418115568587.post-63600756408247615122009-08-25T03:00:00.000-07:002009-08-25T03:13:50.693-07:00Vanilla Spice Jelly<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKcFvNRQtTzSnt0v5uc-BWwwbfQY5iEq1K7xj8PlR5-pckWSnTQ9l5cSDBnAadN28Axd0JJ9t9jo6XgHqKgnxSZXzOEUUrWVSbDmcl7XNX_jca2GnPRW-jW9m3zmWgwVwodQjSVXHPsYc/s1600-h/gift+wrapped.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKcFvNRQtTzSnt0v5uc-BWwwbfQY5iEq1K7xj8PlR5-pckWSnTQ9l5cSDBnAadN28Axd0JJ9t9jo6XgHqKgnxSZXzOEUUrWVSbDmcl7XNX_jca2GnPRW-jW9m3zmWgwVwodQjSVXHPsYc/s320/gift+wrapped.jpg" alt="" id="BLOGGER_PHOTO_ID_5373841007062514706" border="0" /></a><span style="font-size:130%;"><br /><span style="font-family: arial;">By adapting my </span><a style="font-family: arial;" href="http://hedgeharvestwitchery.blogspot.com/2009/08/crab-apple-jelly.html">crab apple jelly recipe</a><span style="font-family: arial;"> you can make the most delicious warming jellies to enjoy during the coldest months. To make my vanilla spice jelly, which is a delightful accompaniment to cheeses and warm bread, simply replace the blackberries with 2 teaspoons of nutmeg and 1 of ginger. Simples!</span></span>DJ Kirkbyhttp://www.blogger.com/profile/08481107164497582398noreply@blogger.com0tag:blogger.com,1999:blog-9026605418115568587.post-35469380947543111662009-08-23T08:00:00.000-07:002009-08-24T01:17:00.153-07:00Crab Apple Jelly<span style="font-size:130%;"><span style="font-family:arial;">Mid August to mid September is the best time for picking crab ap</span></span><span style="font-size:130%;"><span style="font-family:arial;">ples. Gather at least 5kg of crab apples from the ground under the tree and from the branches. Try to get a good mix of windfall apples and slightly greener ones from the branches.</span><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieYpWCoBoUrln9D-9IhmoFRnwGF22S6fwJONAAn9OCxm_nrHtzRqtZ8LkiCSFn0e4Kqynb9c2swy_Riozt3GByCIKQRGw3UzT-6KrHPPYtAqzmobbfGTegeDgvpesA-tEyVEIEEDe7lDqP/s1600-h/crab+apples.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieYpWCoBoUrln9D-9IhmoFRnwGF22S6fwJONAAn9OCxm_nrHtzRqtZ8LkiCSFn0e4Kqynb9c2swy_Riozt3GByCIKQRGw3UzT-6KrHPPYtAqzmobbfGTegeDgvpesA-tEyVEIEEDe7lDqP/s200/crab+apples.jpg" alt="" id="BLOGGER_PHOTO_ID_5372845511321087298" border="0" /></a></span><span style="font-size:130%;"><span style="font-family:arial;">Wash and then chop the apples making sure to retain the stems, skin and seeds. Place in a large pot with a vanilla pod and a cinnamon stick.</span><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ipX71QF4CBszECopAspsqnDUUyQDbFHgcuXbCdYSuroz-CLc1FxwbKVQQ4v2LAkaSxYYl6-qsOoeHrZ4zZve6KTw8RCb1yCR5jvBI1TxLSw3Z0mQtseRdVV2E8KhWIFhWmAOS1S_l4Hk/s1600-h/roughly+chopped+in+the+pan.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ipX71QF4CBszECopAspsqnDUUyQDbFHgcuXbCdYSuroz-CLc1FxwbKVQQ4v2LAkaSxYYl6-qsOoeHrZ4zZve6KTw8RCb1yCR5jvBI1TxLSw3Z0mQtseRdVV2E8KhWIFhWmAOS1S_l4Hk/s200/roughly+chopped+in+the+pan.jpg" alt="" id="BLOGGER_PHOTO_ID_5372845970361590130" border="0" /></a></span><span style="font-size:130%;"><span style="font-family:arial;">Add enough water to just cover the apples. Cook until the apples are soft. Add a handful of blackberries at this stage if you would like your jelly to be pink.</span><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpODecC1TCxqAMrEGtt3g-IQBHT1Cv4a-fXTVVNdOy1RmrpdWIjlDgTvKRTqV5hxLzt7-Ax9DZ3EUk9FfZrh5JVps-VEcv9IfZXiV6REUO60pEWQK6qNgzTqjIkloSvKR47kyjq5eGmxRi/s1600-h/crab+apple+mash+with+a+few+blackberries+added.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpODecC1TCxqAMrEGtt3g-IQBHT1Cv4a-fXTVVNdOy1RmrpdWIjlDgTvKRTqV5hxLzt7-Ax9DZ3EUk9FfZrh5JVps-VEcv9IfZXiV6REUO60pEWQK6qNgzTqjIkloSvKR47kyjq5eGmxRi/s200/crab+apple+mash+with+a+few+blackberries+added.jpg" alt="" id="BLOGGER_PHOTO_ID_5372846548322007666" border="0" /></a></span><span style="font-size:130%;"><span style="font-family:arial;">Place in a sterilized piece of muslin and rest this bundle in a colander suspended over a pot. Leave overnight to collect the maximum amount of juice in a large pan. Do not squeeze the bag or you will have cloudy jelly!</span><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCSCxhGgAWnfv52IU90YXSkGL253RY61lnwh1n9qfp5ndM7DOGeHBPVUUgrO2S7CigbxrD8dYEc1MbrDhs-1Hmx1i0xJb0iVhdLm7IFfHLB07LuaThoSH17oPJb3Clc7U9FEHqDjmKRv5N/s1600-h/draining+In+the+muslin1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCSCxhGgAWnfv52IU90YXSkGL253RY61lnwh1n9qfp5ndM7DOGeHBPVUUgrO2S7CigbxrD8dYEc1MbrDhs-1Hmx1i0xJb0iVhdLm7IFfHLB07LuaThoSH17oPJb3Clc7U9FEHqDjmKRv5N/s200/draining+In+the+muslin1.jpg" alt="" id="BLOGGER_PHOTO_ID_5372848056459244370" border="0" /></a></span><span style="font-size:130%;"><span style="font-family:arial;">The next day heat the juice over a moderate to high heat, stirring constantly and once boiling add 1kg of jam sugar for every 24 fluid ounces of juice.</span><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAKrBjvajY8QcO0TdBYAzb_gzTZcoc2UkfEVKRxFDE_2b1U0_TRwx80MNxRCam0AMWFwC6GaRfawgoqfcVeqdBaDKpK2S_ztGjPQiqjxAaleZ2ZXx_hnQakqMaUyvTMzsk0AiJSFkUaFAo/s1600-h/sugar+and+crab+apple+juice.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAKrBjvajY8QcO0TdBYAzb_gzTZcoc2UkfEVKRxFDE_2b1U0_TRwx80MNxRCam0AMWFwC6GaRfawgoqfcVeqdBaDKpK2S_ztGjPQiqjxAaleZ2ZXx_hnQakqMaUyvTMzsk0AiJSFkUaFAo/s200/sugar+and+crab+apple+juice.jpg" alt="" id="BLOGGER_PHOTO_ID_5373171826249745698" border="0" /></a></span><span style="font-size:130%;"><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiCMW2KSJQmSw3Xj76OhL6otmYaR98-vy4UqQfFWH6ehxGPcq4AJuraJTzsE0Un9Zz3U6qNPFTkTPzUKl-W0eR1uzcbn0sN4osYbKrYKRMvc-hNuDrqUVNV8rSB5etq80qJuIaBDSqmdft/s1600-h/stirring+in+the+sugar+and+pectin.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiCMW2KSJQmSw3Xj76OhL6otmYaR98-vy4UqQfFWH6ehxGPcq4AJuraJTzsE0Un9Zz3U6qNPFTkTPzUKl-W0eR1uzcbn0sN4osYbKrYKRMvc-hNuDrqUVNV8rSB5etq80qJuIaBDSqmdft/s200/stirring+in+the+sugar+and+pectin.jpg" alt="" id="BLOGGER_PHOTO_ID_5373172514116394578" border="0" /></a></span><span style="font-size:130%;"><span style="font-family:arial;">Return to the boil for approximately 1 minute or until setting point is reached.</span><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Pv81PhZvrZ5xC4YkfUYkZuP86dgq6Yjt8mTWZIFNomJaaYQ_uIBvYlS5-m0phUTiL5C3O61s4PhXheJjoOx_Ou-878XTMZyuyF2tvksCgVmY9iQP7gPFpDCWrOv9_pHGKt6hMJTOMhyphenhyphenw/s1600-h/rolling+boil.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Pv81PhZvrZ5xC4YkfUYkZuP86dgq6Yjt8mTWZIFNomJaaYQ_uIBvYlS5-m0phUTiL5C3O61s4PhXheJjoOx_Ou-878XTMZyuyF2tvksCgVmY9iQP7gPFpDCWrOv9_pHGKt6hMJTOMhyphenhyphenw/s200/rolling+boil.jpg" alt="" id="BLOGGER_PHOTO_ID_5373173029375143746" border="0" /></a></span><span style="font-size:130%;"><span style="font-family:arial;">Pour into sterilised jars (I re-use sauce, mayo, pesto and other condiment jars and then discard them after they have been used once for jam), wipe tops and cover with lids.</span><br /><br /><span style="font-family:arial;">Place in a boiling water bath for at least 10 minutes. Remove and cool slowly overnight covered with a tea towel.</span><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-kwW11xxVwzxkQPzL8x2uxafIxUxunKyTt7wDUzyPeN1ZgjSFjyykfYRGlGySKWLTXsfmgNb_Ym09fVSWXlzyFJKeC4-1yZF0PuHIfsuwz7DMf4rBGnwce-TueArod388Xkvjw2cNW_r/s1600-h/secondary+sterilisation+and+sealing+jars.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-kwW11xxVwzxkQPzL8x2uxafIxUxunKyTt7wDUzyPeN1ZgjSFjyykfYRGlGySKWLTXsfmgNb_Ym09fVSWXlzyFJKeC4-1yZF0PuHIfsuwz7DMf4rBGnwce-TueArod388Xkvjw2cNW_r/s200/secondary+sterilisation+and+sealing+jars.jpg" alt="" id="BLOGGER_PHOTO_ID_5373173636658581666" border="0" /></a></span><span style="font-size:130%;"><br /><span style="font-family:arial;">The jar lids should be sunken in the centre by the next morning. If there is a stubborn one that wont seal, place it in the fridge and eat within 4 weeks. The sealed jars will keep for at least a year maybe longer but ours never last that long.<br /><br />Your finished product will look like this! Isn't it pretty?</span><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikUb1ICBKoY00Faj857fR1gKutyUJSNNzZ63aEfANmVAI1al-sdAGEvG7BvGrhyO_2M0YrFhYgxjBpFEzCSsvw6NtFhhnvCEjQ9Qg7jGcAu6z79eUuLHpt3OJnWqYit0EVDxS-PwmA97uK/s1600-h/SS851929.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikUb1ICBKoY00Faj857fR1gKutyUJSNNzZ63aEfANmVAI1al-sdAGEvG7BvGrhyO_2M0YrFhYgxjBpFEzCSsvw6NtFhhnvCEjQ9Qg7jGcAu6z79eUuLHpt3OJnWqYit0EVDxS-PwmA97uK/s200/SS851929.JPG" alt="" id="BLOGGER_PHOTO_ID_5373176907802872898" border="0" /><span style="font-size:130%;"></span></a><span style="font-size:130%;"><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVeZQJs8spbh1OECBfmWrPS_aB96eMre1dEOP6Sjq1TJK0KM0oP-MOAKLfqof9q-B3AxMkvJ41bP8JVGNUP8Z81na3I4az3FPcCMnqG8EvLMx-C_GFaUHKJ-XzCHaOLLKd3vkhKrlBapJ2/s1600-h/crab+apple+jelly+2009.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVeZQJs8spbh1OECBfmWrPS_aB96eMre1dEOP6Sjq1TJK0KM0oP-MOAKLfqof9q-B3AxMkvJ41bP8JVGNUP8Z81na3I4az3FPcCMnqG8EvLMx-C_GFaUHKJ-XzCHaOLLKd3vkhKrlBapJ2/s200/crab+apple+jelly+2009.jpg" alt="" id="BLOGGER_PHOTO_ID_5373174024129930850" border="0" /></a></span><span style="font-size:130%;"><span style="font-family:arial;">Crab apple jelly is yummy and we like to eat it on toast and porridge, as flavouring in home made ice cream, over store bought ice cream, pancakes, on muesli, over wheatabix and mixed in yogurt. If you think of any other ways to enjoy this jelly then please leave a comment below this post.</span></span>DJ Kirkbyhttp://www.blogger.com/profile/08481107164497582398noreply@blogger.com5