River Cottage Strawberry Vinegar

1kg strawberries 600ml white wine vinegar granulated sugar Put strawberries in a bowl, crush slightly with a wooden spoon. Add the vinegar, cover the bowl and leave for 4-5 days. Stir occasionally. Pour fruit and vinegar into a scalded jelly bag or muslin and suspend over a bowl, leave overnight to drain. Measure liquid and…

River Cottage Brown Bread Ice Cream

In my efforts to become a sourdough maestro, I have some rubbish bread which needs another function. Long behold a recipe in the River Cottage Bread Book for Brown Bread Ice Cream, it had merits! You can find the recipe online here. The ice cream base is vanilla custard, and the bread is ‘toasted’ with…

Galton Blackiston’s lemon thyme and garden mint ice cream

I came across the website Great British Chefs while looking for ice cream recipes. Here is Glaton Blackiston’s thyme and mint ice cream. It’s easy to make – just a custard base. I’ve also added a couple of egg whites, whisked up and folded to the custard once cool, along with agar agar – both…

Mary Berry’s Vanilla Ice Cream

I’ve made a few types of ice cream and this is the best by far (yet). The ice cream is always soft and easy to scoop – possibly because it features egg whites whisked up and I used vanilla essence with alcohol. It’s even tasty if you only have half the cream and substitute the…

Rhubarb Bakewell Tart

This is an adaptation of a bakewell tart just as I had a jar of Honey Roasted Rhubarb to finish off and thought it would make a novel filling instead of jam. *To make the rhubarb filling, I used 1 jam jar of the honey roasted rhubarb and reduced it in a saucepan on a…

Lemon Balm Ice Cream

I bought home a huge bunch of lemon balm having visited Kirstin’s allotment last week. Feeling more ambitious than tea, I opted to make ice cream for the first time with my KitchenAid. Hungry Oyster blog has the most straightforward recipe. I used soya milk rather than dairy milk, but still used cream and eggs….