The spirit of Christmas is, in my opinion, invoked by the familiar smells of cinnamon, cloves, mulled wine and oranges. I’ve already filled myself with copious amounts of eggnog, so it seems only right we try and enhance the seasonality even further. One of the things we bought this year was a dehydrator, and while we’ve dabbled with dried rosehips we decided that dried oranges would be perfect for this time of year.

Dried oranges make the house smell absolutely delicious; intense during the drying process and a lingering seasonality thereafter. They can be hung on the tree as decorations or just eaten as they are; I expect they’d be even more delicious dipped into melted dark chocolate.

I started by washing the oranges and then slicing into 0.5cm thick slices; the smaller slices I put towards the top of the dehydrator (figuring they’d dry quicker). I set the temperature to 55 degrees and in approximately 24 hours (with the occasional turn / tray swap) they were done.

We’re now jetting off to Poland to enjoy what will be Mia’s first Polish Christmas. Make sure to enjoy yours, too, wherever you happen to be.

It turns out that the reason a “Lemon Posset” is so lemony and creamy is because it’s made of (wait for it) lemons and cream and (barring sugar) nothing else. It’s probably one of the simplest, easiest to prepare desserts I’ve ever made, and that’s why I’m featuring it now. When you’re rushed in the kitchen at Christmas, a time saver such as this is worth its weight in gold.

I found the recipe tucked away in James Mackenzie’s cookbook, On The Menu (James being the head chef and owner of the aforementioned Pipe & Glass Pub). It’s well worth checking out for really polished pub food.

Recipe: Lemon Posset Recipe

Summary: A lemon posset is a rich, smooth and sharp tasting lemon mousse. It’s probably one of the easiest desserts you can make.

Ingredients

• 400ml (1 2/3 cups) Double Cream
• Zest of 2 lemons
• Juice of 2 lemons
• 100g (1/2 cup) Granulated Sugar

Method

1. Start by putting your lemon zest into a pan with the cream and turning the heat on low.
2. Continue heating, stirring occasionally until the cream just starts to simmer, then turn off the heat.
3. Add the sugar and stir until completed dissolved, then add the lemon juice.
4. Stir well, then pour through a sieve into a jug.
5. Pour from the jug into small glasses (wine glasses work fine), then when cooled place in the refrigerator for at least 2 hours.

Quick notes

Serve either as is, or with a small dollop of freshly whipped cream on top with a few in season berries; many people like to serve with shortbread. I’ve served mine with a simple drizzle of strawberry syrup for contrast.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

The reason for my posting is a pretty simple one; my making of Limoncello this past weekend saw me with leftover lemons and egg-whites, and it doesn’t take a rocket scientist to work out what you can make with those.

Due to time constraints (December is busy enough already) I haven’t made my own pastry, instead opting for a shop bought ready made sweet tart casing. This speeds up the process massively making this recipe a really quick and easy pudding that’s well worth a try.

Lemon Meringue Pie is a classic dessert which is bound to go down a storm at Christmas dinners with all the family. And hey, it’s lemon season after all!

Recipe: Easy Lemon Meringue Pie Recipe

Summary: Lemon Meringue Pie is a classic dessert; this version is so easy you can knock it up in just half an hour.

Ingredients

• 1 Can Condensed Milk (397g)
• 3 Eggs, separated
• Juice of 1 1/2 lemons
• 1 9″ Sweet Shortcrust Pie Case (ready cooked)
• Zest of 1 lemon
• 1/4 Cup / 50g Sugar (Demarara preferred)
• 1/2 tsp Vanilla Extract

Method

1. Start by pre-heating your oven to 395f / 190c.
2. Next put your egg yolks in a bowl with the lemon and condensed milk. Mix until custard looking – this will only take a few seconds.
3. Pour out the filling into the pie casing and smooth with a spatula / spoon.
4. Now in a separate bowl beat the egg whites to soft peaks. Add the vanilla extract and then slowly add the sugar while beating; it’ll soon start to look smooth and hold stiff peaks. Stop mixing; don’t over-mix!
5. Spoon the meringue mixture over the lemon custard, then place into the oven until the peaks are golden brown.
6. The meringue will be soft and squidgy – this is how it’s meant to be. Serve with a light cream or on its own and enjoy!

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

It turns out via numerous recipes posted to Twitter and the like recently that limoncello is really easy to make at home. The process for doing so is very similar to sloe gin; simply infuse lemon zest in alcohol for a period of time before adding sugar syrup (note that in the case of sloe gin, the sugar is added directly to the alcohol along with the fruit – I suspect this would work fine with limoncello, too).

There’s so many different methods for making limoncello out there but the differences all seem minor. One of the common notes though is to use a quite high (>50% abv) alcohol content; something easier said than done here in the UK where all alcohol seems to be limited to 40% maximum. The reason for this is that the sugar syrup dilutes the alchohol, resulting in a drink somewhat weaker than the neat spirit.

Luckily for me I was on holiday in Poland last week so picked up a bottle of rectified spirit at 95% abv in a local supermarket. Unluckily, it was confiscated at the airport by some customs officials (who are probably now drunk), stating that the alcohol content was higher than permitted. I ended up buying a bottle of somewhat weaker 50% abv vodka in duty free – I was not a happy bunny!

Most limoncello in the shops looks to be between 30% and 50% ABV, so my recipe below compensates for that by adjusting the amount of water in the sugar syrup accordingly; I suggest you do the same to end up with the desired alcohol content. The theory is pretty simple; most recipes call for 50/50 mix of sugar syrup and spirit (vodka in this case), meaning the finished alcohol content will be half of what you started with. Simply adjust the water content according to your neat spirit ABV.

Recipe: Limoncello Recipe

Summary: Limoncello is so easy to make you’ll be astounded. It’s delicious served ice-cold as an after dinner drink.

Ingredients

• 1 Litre Vodka / Spirit
• Zest of 4 Lemons (as little pith as possible)
• 750g Sugar
• 650ml Water

Method

1. Begin by placing the lemon zest in a kilner jar or similar. Pour over the vodka and leave for 1 week.
2. Place your sugar and water in a saucepan and heat gently, stirring until sugar is dissolved.
3. Bring to a boil and remove from the heat. Allow to cool for a few minutes before mixing with the vodka.
4. Leave for 3 more weeks then strain (to remove the lemon zest) into bottles.

Cooking time: 5 minute(s)

Brambles grow in hedgerows and on unused ground and are exactly the same as the blackberries you buy in the shop. It always astounds me why people would choose to buy them from supermarkets when I can almost guarantee everyone in England has a bramble patch close to where they live. Still, the fear of being “different” seems to put most people off – they somehow think the ones in the shop must be better – purer, tastier, or whatever.

So, my aim this bank holiday weekend is to encourage you all to go out and pick some brambles, take them home and eat them. You don’t have to do anything fancy; a bowl of brambles with cream is delicious, as is a bramble and apple crumble. You could also try – as I am going to very soon – making your own bramble liqueur. My final suggestion is of course this cake; one which is so simple to make and combines a cake and crumble together, giving the best of both experiences.

Recipe: Bramble Crumble Cake

Summary: A “bramble” is another name for a wild blackberry, a fruit which can be found growing in hedgerows everywhere. This cake combines two delicious desserts into one, for those who can’t decide which to bake!

Ingredients

• 120g / 1 cup Self Raising Flour
• 120g / 1/2 cup Caster Sugar
• 120g / 1/2 cup Unsalted Butter, softened
• 2 Handfuls Brambles (Blackberries), washed and dried
• 2 Eggs
• 120g / 1 cup Plain Flour
• 50g 1/2 cup Diced Unsalted Butter
• 50g / 0.25 cup Golden Caster Sugar

Method

1. First turn your oven on at 180c (355f) and butter the inside of a 500g loaf tin.
2. Next mix together the butter and caster sugar (120g) for about 5 minutes until pale.
3. Add the eggs one at a time with a spoonful of the self-raising flour, mixing in. Finally mix in the remaining flour.
4. Empty your cake mix into the tin, smoothing it a little with the back of a spoon, Cover the surface of the cake batter with the brambles, a single layer deep.
5. Put the remaining ingredients into a bowl, then begin to push the butter into the flour with your fingertips. Keep doing this until it resembles breadcrumbs, then empty on top of the brambles, covering evenly.
6. Put the cake tin into the oven for about 45 minutes until the top is slightly golden and crispy.

Quick notes

The recipe source erroneously said to use plain flour for the cake, without stating to add any raising agent like baking powder. That has been fixed in this recipe.

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 8

I’ve recently hit on to a local foraging secret; near to our house is a nature reserve, the entrance to which is made by a tree lined grass path. Visit at the wrong time of year and they are inconspicuous enough, but at this time of year they’re full with an abundance of green, yellow, red and purple plums.

Of course, plums aren’t the only thing worth foraging this time of year; there’s also brambles – also known as blackberries, which grow everywhere in the English countryside.  We’ve been picking those today, so I just need to decide what to cook and blog for next week!

Recipe: Plum Upside-Down Cake

Summary: This plum cake is based on a typical Victoria Sponge recipe but comes out very different. It works perfectly well with other fruits, too.

Ingredients

• Handful of plums, chopped in half and de-stoned
• 175g Caster Sugar
• 175g Unsalted Butter
• 175g Self Raising Flour
• 3 Eggs
• 50g Soft Brown Sugar (for the topping)
• 50g Unsalted Butter (for the topping)

Method

1. First pre-heat your oven to 180 degrees C.
2. Next, mix the brown sugar with the 50g butter until combined, then spread on the bottom of a 9 inch spring-form cake tin.
3. Place your plum halves cut side up into the butter / sugar mix, covering the tin base.
4. For the cake start by mixing the 175g butter with the caster sugar. Beat until a pale white colour; this will take about 10 minutes. If you have a stand mixer, even better.
5. Next add the eggs, one at a time, with a spoonful of flour each time. Fold in until incorporated before adding the rest.
6. Finally empty the cake mix on top of the plums, making sure it’s even.
7. Place in the oven for 45-50 minutes or until a skewer comes out with just a few moist crumbs stuck to it.

Variations

Prepare with pineapple rings instead of plums for a traditional “Pineapple Upside-Down Cake”.

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 8

This barmy weather has meant both the gardening and foraging have slowed down. The vegetable plot is looking bare without the April planting seeds in it (I really have to get around to that before it’s too late) and the fields are too muddy for wandering around in. Luckily though, some gems such as horseradish can be found growing in among the weeds on pretty much every grass verge in the country.

At this time of year it’s easily recognisable because – as pictured, the leaves stand proud and look somehow crisper and greener than their surroundings (pinch one off and sniff it if you aren’t sure – the smell is unmistakeable). Later in the year it’s still not too difficult (the leaves grow huge) and then in winter it’s practically impossible as the leaves disappear. Once found, all you have to do is dig – the roots are large and white and take quite a bit of effort to remove from the ground.

All you have to do to prepare the horseradish is cut it into sections discarding the wrinkly, old looking pieces, wash, then peel. If it’s really fresh try not to do it right under your face as the smell of horseradish truly hurts your sinuses (onions are for wimps!). Next step is to put a couple of capfuls of cider vinegar into a bowl, then grate the horseradish into it, stirring it around every now and again. I like to grate it quite coarsely, most people will probably prefer it finer, and it’ll last a good month in a sealed jar in the fridge once prepared in this way.

Recipe: World’s Best Horseradish Sauce Recipe

Summary: Horseradish is one of those hidden gems of foraging, growing in among the weeds on practically every grass verge in the country. This home-made horseradish sauce blows the mild shop bought varieties out of the water!

Ingredients

• 3 tbsp prepared Horseradish (see above)
• 1 tbsp Crème Fraiche or Sour Cream
• 1 tsp English Mustard (optional)
• Salt & Pepper
• 1 tsp Caster Sugar

Method

1. Simply place all ingredients minus the seasoning into a bowl, then mix well.
2. Taste, then add more horseradish if you like it hotter.
3. Add salt, pepper to taste, a pinch of each should be fine.

Quick notes

I like my horseradish sauce thick and hot, hence there’s more horseradish root in this recipe than anything else! You can thin it out with more cream, or purée the finished sauce for a more pourable variation.

Variations

A local farmers’ market sells Horseradish & Habanero Sauce which really does wipe your taste buds clean off your tongue. A tsp or so of minced chilli added to your sauce should do the trick!

Preparation time: 15 minute(s)

Number of servings (yield): 4

Soon enough the hawthorn will come into blossom (the leaves and leaf buds can be eaten now – an old English tradition called “bread and cheese”) with its almost identical looking flowers, but at this time of year you can be reasonably confident that what you see is the blackthorn. Scrunching a few of the flowers in your hand gives a deep, fruity but unusual smell; something which captures all the notes of the sloe but doesn’t immediately remind you of it.

This year is certainly turning into a fun foraging one as Mia – still too young to be embarrassed by what other people might think of us raiding the hedgerow – happily wanders around with us spotting whatever she recognises as being potentially edible (and plenty that she doesn’t – “Daddy, what’s this?” is a question I have to answer 50 times a day at the moment). So far this season that’s included hawthorn leaves / buds, dandelions, wild garlic, nettles…I’m sure there’ll be much more coming along soon.

Blackthorn blossom can be made into a diuretic tea by simply steeping the flowers or leaves (dried or otherwise) in boiling water for a couple of minutes. The flowers are edible raw and can be used in salads for visual impact, or you may decide to adventure further and make a blackthorn blossom wine…

We’ve not foraged for dandelions before but decided to give it a go this year and I’m sure I don’t have to explain to anybody what they look like or where to find them. Every child knows how to tell the time using “dandelion clocks”, and most people are familiar with the story that dandelions can make you wee the bed (they are after all known in French as “pis-en-lit” – “*** the bed” for the rest of us). And who hasn’t drank Dandelion and Burdock?

5 Culinary Uses for Dandelions

1. Dandelion Salad.  All parts of the dandelion are edible, so why not make a salad of the young leaves (the older ones are too bitter) mixed with other salad leaves of your choice, and throw in a few flower heads for visual impact.
2. Dandelion Coffee.  The roots of the dandelion look like small parsnips and can be washed, dried, roasted and ground just like coffee beans.  The drink is well known as a diuretic.  For the recipe head over to the fantastic Eat Weeds blog.
3. Dandelion & Burdock.  This is a well known English drink and one I remember from my childhood.  It is black and looks like cola, but has a unique taste all of its own.  There’s a recipe for an alcoholic version by the great Andy Hamilton here.
4. Dandelion Pesto.  A pesto is a great way to use up any greens; rocket, wild garlic, nettles, etc.  Simply whizz up a couple of handfuls of washed leaves with a couple of cloves of garlic, about 50g toasted pine nuts and the same weight of Parmesan.  Drizzle extra virgin rapeseed oil in while blending to get the right consistency (I go for a runnier one if I’m serving it on fish, and might skip the Parmesan).
5. Dandelion Soup.  Starting with a basic vegetable stock made from onion, carrot and celery, add approximately 4 handfuls dandelion leaves and cook for 10 minutes or so.  Finally puree and stir in a little double cream.  This is a delicious way to savour the fresh, bitter taste of dandelions.

Spiced Pumpkin Soup

This pumpkin soup almost didn’t make it to the blog. That’s not to say it isn’t delicious (it is), but it’s just so simple anyone could do it. Still, it tasted so good I just had to share it.

I’ve had a couple of small pumpkins sitting in the conservatory for a month or so now. They arrived in my weekly vegetable box and while I love pumpkin, I just hadn’t got around to doing anything with them. Still, the great thing about pumpkin is that it will last for months after picking before it starts to go bad.

Pumpkin is delicious but has a mild taste that compliments spices really well. As a result I’ve combined quite a few into here; feel free to play around based on what you’ve got in the cupboard. I used a little honey to balance the flavour – a trick which always works with squash based soups – and then finished with a drizzle of white truffle oil (if you don’t have this final ingredient, don’t worry – it’s perfect without); this latter addition purely because I received some as a Christmas present.

Recipe: Spiced Pumpkin Soup with Truffle Oil

Summary: This pumpkin soup is perfect when coming in from the cold on a winter’s day and is full of seasonal flavour.

Ingredients

• 1 Medium Pumpkin, peeled & diced.
• 1 Onion
• 1 Large Carrot
• 1 Stick Celery
• 1.5 Litres Chicken Stock
• 1 tsp Ground Cinnamon
• 1 tsp Ground Coriander
• 1/2 tsp Ground Ginger
• 1/2 tsp Ground Cumin
• 1/2 tsp Ground Turmeric

Method

1. Start by dicing the vegetables and placing in a large pan with a little olive oil over a low heat, stirring occasionally.
2. After about 5 minutes add the spices and stir well. Continue frying for approximately 10 minutes until the onion softens.
3. Add the chicken stock and bring to the boil, before reducing the heat to a simmer.
4. Add your diced pumpkin and continue cooking until soft; this is approximately 20 minutes or so, but a bit longer certainly won’t hurt.
5. Remove from the heat and add a couple of tbsp of runny honey. Purée the soup with a stick blender if you have one, or a food processor.
6. Taste, and season as appropriate with salt and pepper. If the soup is too thick, add some water and stir in well, to achieve the right consistency.

Preparation time: 5 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 12