Medlar Jelly

Last year I posted about Medlar trees, https://elysiandaisies.com/2014/12/09/medlars/ My mother had gifted me two for the garden at points during the year and they are a very easy small tree to look after. Not to mention quite beautiful. This year … Continue reading

sauerkraut

I’ve just finished making my own sauerkraut. It was fermented for just over 2 weeks. Actually some is still going. The longer you leave it (making sure there is no oxygen getting to it) the more probiotics it will have … Continue reading

Wine updates :-)

Im quite excited by and pleased with the results! This is just after the sugar went in to the blackberry one. It fizzed away quite dramatically very shortly after this was taken. You might like to put it on a … Continue reading

Japanese quince (chaenomeles) karinshu, wild boozy tart and game.

Well that’s the most exciting title Ive written to date I think. Sounds like fun. I’ve had a number of discussions about these very recently, so have decided to write up a blog post and share some recipes. For the … Continue reading

Magical Elder

As I like to forage and share recipes, it occurs to me that I have used elder,  probably more than most other. The uses seem almost limitless. I have posts to share in the mushroom berry and flower foraging sections … Continue reading

How to make lip balms

I notice my lips feeling a bit drier lately; the weather is turning and becoming much cooler. I searched for an old balm, and couldnt find it. I didnt want to buy a new one,  you might have read in … Continue reading

foraging nuts, preserving and recipes.

Im going to focus on hazelnuts, walnuts and sweet chestnuts as I find these to be the most useful and hope to have interesting and useful things to share.

Just quickly; some of the other nuts you can forage and use are acorns, beech and pine. Personally I think they are a lot of hard work for little results though if you have a gluten free diet it might be useful to know you could make flour from acorn or chestnuts. Acorns can be high in tanins which are bad for your kidneys, so it is usually leeched out with water.

I thought it worth mentioning  here that new leaf growth in the spring from many of these trees is tasty.

You may find Beech is more useful for that rather than the teeny tiny nuts, though Im told if youre lucky enough to have a press you can make lovely oil with them . Given how I use oils this is something I would very much like to own! (If you should hear of one being thrown out remember me).

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Theres is always such a huge abundance of beech masts that everyone at some point must have thought about how they can be useful

Im talking about the 3 nuts in the order you are most likely to be finding them in the year.

Hazelnuts

The trees are more shrubs, so looking in hedgerows is a good start, I go towards the end of summer and if I find any pick them and eat them right away. When you eat nuts whilst they ae fresh and green like this, they are softer, wet and sweeter (kind of sweet in the way that carrots are) You can pick them and leave them to harden and dry to be more like the ones in the shops around christmastime

This image is from The Yorkshire Wildlife Trust http://www.ywt.org.uk/species/hazel “Hazel is recognisable by its almost circular, toothed leaves which have soft hairs on the underside, its yellow catkins, shiny, brown bark, and the crop of hazel nuts that appear in late summer.”

If you’re very lucky or you have your own trees that you a re able to keep squirel free you might find some that have dropped and some that have ripened and slightly hardened.

Check them for little holes left by the weevils, the squirels know not to eat these and there wont be anything edible inside.

Doormice also like hazel nuts and I couldnt resist sharing this very cute of photo of a sleeping one from The Yorkshire Wildlife Trust Taken by Tom Chalmers

Dormouse sleeping - Tom Chalmers - Tom Chalmers

*sqeeeee!* They are one of my favourite small mammals, I delight in seeing these.

cute distraction; worth digressing for

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So this is what your hazel nuts look like.

This is from TCV website which I highly recommend.

http://treegrowing.tcv.org.uk/grow/tree-recipes/hazel ‘TheConservationVolunteers’ do these useful information pages/guides for growing your own trees.

It’s easy and you might grow your own hazel.

I was lucky enough to find some ripe and ready just waiting to be picked up from the ground!

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I shelled them with nutcrackers (ate quite a few) and then roasted the rest with a little almond oil and sea salt

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snacked on a few more

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Then stored them in honey. I think they’re nicer than salted caramel and nut brittle.

(yes I snaked on a few more..)

Inspired by such thought,  this happened:

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Recipe for ‘Nutty dessert glasses’

Ingredients

(makes x4 small glasses/bowls)

x1 tub mascarpone

about 24 hazel nuts (honey to drizzle)

400g soft brown sugar

150 ml from your bottle of hazelnut coffee porter (drink the rest wahey!)

chestnut puree (optional)

In the bottom place a few of the hazelnuts stored in local honey (you can just put shop bough ones in and drizzle them in honey)

Whip up a tablespoon of mascarpone with a good sized tablespoon of chestnut puree (recipe to follow, could add a bit of freshly squeezed orange instead or leave it plain)

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(my my nails are clean that is from peeling chestnuts -it hurts might be bruised)

I then topped with granola (making granola is easy but I took photographs and will add a recipe later, google will help in the meantime)

place in the fridge whilst you make the caramel/syrup

I used 150ml of Saltiare brewery’s  hazelnut coffee porter

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I added around 100g of brown sugar turn up the heat to get it going and then turn down to a med/high

leave it to bubble and froth for around 5 mins

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removed from the heat when its looking a bit thicker

the bubbles will die down and it should look like this

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Get your gla ss(es) from the fridge, sprinkle in granola nd then drizzle over your caramel

yum!

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Hazelnuts are also very good for baking with -bread too very nice with cheese 😉 I used walnut this way (coming next)

Walnuts

One of my favourite childhood trees was a big old walnut tree. I have recently been informed that they only produce nuts for 40 years -seems unlikely to me but then maybe my memory is influenced by the fact that I was much smaller then. It seems very old and I remember gathering and eating the walnuts, and there were always so many of them! It has been hard for me to find one producing the nuts abundantly, and even harder to beat the squirrels to them, nonethless I was lucky this year and managed a ‘haul’ of about 7. I think they’re likely the most difficult to forage.

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These are what the leaves look like there were no nuts still on to photograph, just the peeled remnants of the squirrels feast 😦

Each leaft is devided into 7-9 ‘leaflets’ whcih might be able to see there.

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The walnuts are inside a green tough skin, you can see some of the black through these, and on the peeled ones. This can be used as a natural die and ink. You might be able to see them leaking on the picture? fresh walnuts are also called wet walnuts or green walnuts. Once you crack the shell the familiar wrinkly walnut appears inside. They are much softer resh and have a much milder sweeter flavour. You can save and dry thm if you like. I nibbled on mine and baked a few in bread rolls with a traditional nettle wrapped cornish Yarg. They were delicious.

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You can google a basic white bread roll recipe -I used the hairy bikers one.

If you are lucky enough to find more it would be great to have a go at making the dyes and inks. Or you might be able to get some fresh one at farmers markets. Of course thery dont have to be fresh to be useful and you can buy them to use in recipes. Apple walnut and gorgonzola are wonderful flavours in tarts and pastries. Baklava (walnut and pistachio) not just coffee and walnut cake -but why wouldnt want to make that? 🙂 and of course pastas and salads with walnuts and cheese, and walnut and basil pesto too.

Oh and who wouldnt like to make little boats out of the shells!  http://madebyjoel.com/2010/04/walnut-boats.html

*intresting fact* The Romans associated the walnut with Juno, the Roman goddess of women and marriage and the wife of Jupiter. This association led to the unique wedding practice of throwing walnuts at the bride and groom as a symbol of fertility. Women often carried walnuts to promote fertility. The botanical name Juglans is derived from Jupiter’s glans.

moving swiftly on

Sweet chestnuts

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Chestnuts are one of those trees that have both male and female flowers, the female flowers become the nuts in Autumn

The ancient Greeks dedicated the sweet chestnut to Zeus and its botanical name castanea comes from Castonis, a Town in Thessaly in Greece where the tree was grown for its nuts.

I am lucky to have a patch of very well established chestnut trees producing abundant amounts each, which is within walking distance (as are all of the nuts Ive foraged this year)

I estimate I picked around 2lbs that have gone into purees/preserves, pies and have been eaten as snacks, this is a teeny tiny fraction of what falls onto the ground and rots away.

Roasting chestnuts

you can cut a cross in the flat side or a slit along the edge top to bottom, some find that easier but there is a far greater risk of slipping, thus uts harder to do whilst watching a film or something, quite tricky without a chestnut knife I found so I opted fro the cross in the flat side. You need heat and moisture to make the shells easier to work with. You can roast, boil or even wrap a handful in a damp towel and place in the microwave for a couple of minutes. I found a very hot tea towel a bit of a nuisance/pain (literally) and I prefer the flavour of roasted (which could be done after if you find them easier to peel from the microwave) If you have a lot to do it will take you longer than the oven or boiling. Theres not that much difference/if any at all in the ease of peeling with each method. Peel an eat or set aside for use (I had to put mine in the fridge overnight) soft/moist/protein, means that they could likely spoil easily. You usually use them straight away.

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The membranes can be bitter if you dont peel them off it is almost as painstaking as deseeding rosehips. I left them on for the next recipe. It didn’t taste bitter.

Chestnut preserve/jam and puree

NOTE: This recipe makes 2 batches one with milk/cream for quick-ish use (milk/cream will spoil) and one with water

300-350g of chestnuts (peeled and roasted divide into 2 pans)

2 cups milk (or cream)

2 cups of water

2 cups golden sugar

x1 vanilla pod

x4 tbspn dark rum

add the milk/cream to one pan and the water to the other and a cup of soft golden sugar to both

Bring to the boil, reduce, and simmer

when the liquid has mostly absorbed and the nuts are just going crumbly on the outsides lift them out with a slotted spoon and whizz in the food processor

cut you vanilla pod in half and scrape one half into each pan and add the rum

add the liquid from the pan to the processor, til you reach your desired consistency

(you may wish to add more boiled water/milk/cream or brandy. The water needs to be boiled if you are treating this as a preserve)

TIP: if you’re making both, start with the water one then you dont have to wash everything before doing the other! (get in)

This part is optional, I pressed my puree through a seive for a couple of jars as it has such a pleasant texture

I didnt do this for all of it as its time consuming, and seemed a little wasteful. I couldnt get it all through, what didnt go through I stirred back into mixture that I wasnt going to be seiving. If you liked tou could make 3 different grades of thickness the seives the unseived and the thicker left behind -they can have different uses. I added more rum to one of mine and we dipped toasted marshmallows in it 🙂

ladle into your warm sterilied jars and label, when cool, place in the fridge.

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Chestnut, mushroom and ale pie.

25g packet of dried porcini (or equivelant if you forage your own)

4 portobello mushrooms

packet of chestnut mushrooms

100-200g of roasted chestnuts

handful of fresh thyme or parsley

1 red onion

3 cloves garlic

100g of red camargue rice (or wild rice)

150ml of dark ale

50g butter

100g of plain or corn flour

x1 packet puff pastry (I got ready rolled and found one which stated ‘sustainable palm oil’ on, I felt dubious and glad I dont usually buy ready made)

This made me x5 little ramekin pies and this pudding bowl one. You might prefer to make a larger family sized one.

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Add your rice with water according to the packet and simmer til cooked, a darker rice with a firmer grain will add texture and bite to your pie

preheat the oven

as it cooks add the buttter to a heavy bottomed pan and soften the onions and garlic

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Slice the chestnuts thinly and add to the pan

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place your dried wild mushrooms (or porcini) in a jug with 300ml of boiling water

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and chop your mushrooms something like 5mm (not too thin)

add all the fresh mushrooms to the pan and cook until soft

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Then add your reconstituted ones and save the water/juice.

splash the ale over the ingredients in the pan

Put your flour into a jug, slowly adding this juice/water from the mushrooms which will still be warm and stir quickly

Add this to the mushrooms and stir quickly to coat everything as it thickens

chop your thyme and drain the cooked rice  (if necessary) it should feel firm but cooked

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add the rice and thyme to your pan and stir well

season to taste

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prepsre your ramekins/pie dished and roll our your pastry. Use a cutter to stamp out the lids, or turn over your dish and cut out with a knife.

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ladle the filling into your ramekins/pie dish and place the pastry on top you could seal with a fork around the edges

or leave the gravy to ooze out a little as I did 🙂 it looks a much tastier pie this way to me 🙂

glaze with milk or egg, pop in the oven for 20-30 mins on 220 oc

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Rosey Rosehips! Top 10 ways to use rosehips.

Foraging rosehips is pretty easy,  I often read it can be prickly and time consuming but no more so than blackberries in my humble opinion. Less staining. I think the point of foraging is to spend the time outdoors and … Continue reading

Bustin’ Blackberries; Cordial, tea, wine, liqueur, muffins

Its the very beginning of October and there are still large fat blackberries to find (if you cant get fresh ones you can use frozen)

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Late in September, still plenty around this year.

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We managed to pick a couplE of kilos! I used them fresh and froze some for later

1.For cordial

This is a simple recipe, you can spice it up with star anise, cinnamon, use apples/oranges etc. I just made plain simple blackberry cordial which I can add things too later for cooking with (a reduced sauce on game, or in desserts, a spicy liqeuer for cocktails etc) or just add water to for drinking. It also goes very nicely with bourbon btw!

1kg of blackberries

1.5 litres water

500g sugar

I soaked the blackberries in the sink very quickly and gave them a rinse, picking off stalks/leaves and debris.

Add them to the pan with the water and boil for around 10 mins.

strain the fruit through a (clean) piece of muslin or tea towel over a bowl or saucepan (no need to leave overnight).

Add the sugar to your juice stir ’til dissolved on a lower heat and then bring to the boil.

pour into sterilised jars or bottles. -keeps for around 3 months.

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2.For liqueur

I use a 1:1 ratio of fruit to sugar (acid,sugar and alcohol preserve the product)

I half filled my jars with the cleaned blackberries (see above )

weighed them and added them to a blow/pan with the same weight of sugar

I left this to settle and soak for an hour or two as I was busy with other things

I reurned to fill the sterilised jars half way with the mixture

topped up with vodka (your cheapest will do we just need the preserving quailities of the alcohol)

fastened lids tightly left for a month in a dark warm spot

after a month strain through muslin or a tea towel into clean sterilised bottles

best left a further couple of months to mature though can use after a week or two

You’re wondering why strain then leave again aren’t you? becasue you’re paying attention. Well blackberries, unlike other berries, have a little woody core in the middle (raspberries stay on the stems as you pick) and it tastes better if you take that out.

You could also try adding red wine with the sugar and gently heating, then straining the blackberries out, add a cupful of vodka and fill your bottles 😉

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3.For tea

Apparently you can dry blackberries but I imagine its a tricky process and I haven’t tried because it seems easier to freeze them

I have found a couple of fresh/frozen blackberries are delicious with fresh (or dried) mint

Just pop them into the diffuser in the centre of yor pot or use as you would leaf tea (get the strainer out)

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4. volcano muffins

55g butter

100g golden caster sugar

2 eggs

100ml full fat milk

1/2 teaspoon vanilla extract

200g plain flour

2 teaspoons baking powder110g fresh blackberries

Preheat oven to 180 C / Gas 4. Grease a 12-hole muffin tin and line with muffin cases.

In a large mixing bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time until well blended then beat in the milk and vanilla extract.

In a bowl sift together the flour and baking powder then mix and add to the muffin mixture. Add the blackberries and stir through, ensuring that they are evenly distributed. Divide the mixture between the muffin cases and fill to 2/3 full.

Bake in the preheated oven for 25 to 30 minutes until risen and firm to the touch. Remove from the oven and allow to cool before serving.

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I softened up the berries and swirled them in.

5. Wine (makes 6 bottles) Courtesy of River Cottage.

You can make blackberry wine! I have around  7lb left in the freezer to do this. At the moment my fermenter is full of rosehips but when these are strained into demi johns in a few days I will be making blackberry wine. (I shall endeavour to remember to add the photos!) *updated, straining in 3 day, so will add more, I added some pear as didnt have quite enough blackberries I also had to use ordinary wine yeast but read this is fine*

3lbs blackberries

2 lbs caster sugar

sachet wine yeast

1 tsp yeast nutrient

1 tspn pectic enzyme/pectolase

1 gallon boiling water

1. Pick 3lb blackberries when ripe and dry (I was a little short and topped up with pears)

2. Wash well, being careful to remove any small maggots that can be found in blackberries.

3. Place the fruit in a polythene bucket and crush it with a potato masher.

4. Pour over a gallon of boiling water. Stir well, allow to become lukewarm (about 21 c) then add the pectic enzyme according to instructions on the pack.

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5. Leave for 24 hours, then add the port wine yeast and yeast nutrient (1 teaspoon of each) Cover closely and leave for four days, stirring daily.

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6. Strain the blackberry liquor through muslin or a nylon sieve, onto 2 lbs of caster sugar.

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It fizzes away quite nicely, you can rest it on a teatowel incsae it spills over

7. Pour into a demijohn, filling it to the shoulder and fit an airlock.

8. Keep the spare liquor in a bottle, fitted with a trap of moist cotton wool.

9. When the wine in the demijohn has stopped fermenting vigorously, (after about a week) top it up to the base of the neck with the spare liquor and refit the airlock.

10. Wait until the wine has stopped fermenting (no bubbles passing through the airlock) then siphon it off into another sterilised demijohn

11. This wine should clear naturally.

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12. Bottle in dark green wine bottles, and cork.

13. This wine will improve if left for 6 months, but can be drunk after a week in the bottle if you can’t wait!

14. Enjoy!

Some recent digital recipes to share

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