Ginger Beer

Dried ginger
Dried yeast
Sugar
Juice of four lemons
Water
Making the Plant
The plant is a mixture of dried ginger, yeast, sugar and water. This creates a yeast culture.
In the jar, place one teaspoon of dried yeast, two teaspoons of dried ginger, four teaspoons of sugar and a pint (600ml) of cold water.
Stir and keep at room temperature.
Feed the plant every day with two teaspoons of dried ginger and four teaspoons of sugar. Stir after feeding.
The plant will be ready after one week.
Making the Ginger Beer
Place 1kg (2lb) of sugar and two pints of boiling water in the large pan. The sugar will dissolve.
Add the juice of the four lemons to the pan.
Strain the contents of the jar - the plant - through the cloth into the pan. See below for what is to be done with the solid portion of the plant.
Add 14 pints of room temperature water.
Stir and bottle. Fill the bottles about seven-eighths full as you need to allow for expansion. Squeeze the air out of the bottles to stop them exploding under pressure from their contents.
Store the bottles in a safe place at room temperature, and leave for three to four weeks to 'brew'.
Discard half of the solid from the plant or give it to someone so they may start their own. Place the remaining half in a clean jar with a pint of water and continue to feed as above.

100 g mixed berries, defrosted if frozen
75 g Philadelphia Light
50 g low fat crème fraiche
4 tblsp demerara sugar

Divide the fruit between two medium ramekin dishes or oven-proof coffee cups. Mix together the Philly and crème fraich and spoon over the fruit. Place in the fridge for 30 - 40 minutes.
Spoon the sugar over the Philly mixture to leave a thick layer and pop onto a baking tray. Place the tray under a pre-heated hot grill for 2 – 3 minutes or until the sugar is golden and bubbling.
Carefully remove from under the grill and leave to cool a little before serving.
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SPINACH AND HERB PESTO
3/4 c Spinach leaves densely packed
1/4 c Mixed flat leaf parsley
Tarragon leaves
1/4 c Chicken stock as needed
FOR THE RISOTTO
3 c Chicken or vegetable stock;
3 tb Butter
1 c Arborio rice
1/2 c Onion diced
1/2 c Dry white wine
Salt to taste
2 tb Parmegiano-reggiano cheese;
Instructions
Prepare the spinach and herb pesto - Put the spinach and herbs in a food processor or a blender. Process, adding a little stock to loosen if needed, until well combined. The pesto should resemble a very thick soup. Set aside. Make the risotto - Bring the stock to a boil; reduce to a simmer. In a medium, heavy gauge saucepan over medium high heat, melt 2 tablespoons of the butter. Stir in the rice, toasting just until it starts to sizzle and pop, about 1 minute. It should not color.
Add the onion, stirring constantly, and cook until translucent, 1-2 minutes. Stir in the wine. When almost all the liquid has disappeared, after about 1 minute, add just enough hot stock to cover the rice. Lower the heat to maintain a vigorous simmer; stir occasionally. When the stock is almost gone, again add enough stock to cover the rice, along with a pinch of salt. Check the risotto every 3 or 4 minutes, giving an occasional stir to make sure it isnt sticking to the bottom of the pan, adding just enough stock to cover the rice when the liquid has almost disappeared. Continue this way until the rice is just al dente, about 20 minutes total cooking time. Bite into a grain; you should see a white pin-dot in the center. Take the risotto off the heat. Add the remaining 1 tablespoon butter.
Stir in half of the herb pesto (freeze the rest for another time) and the cheese. Stir vigorously for a few seconds. The risotto should be moist and creamy, not runny. Add more stock to loosen the risotto if you like, and more salt to taste , if needed. Serve immediately.

BBQ vegetables & Crouton salad

Ingredients
1 red onion, cut into wedges
Red Onion, Baby sweetcorn, halved, mangetout, green beans, baby tomatoes, small sweet peppers
6 tbsp olive oil
chunky croutons made from garlic or hearty seed bread
1 tbsp red wine vinegar
Mix herb leaf salad

Method
1. Preheat BBq or
oven 220°C/fan200°C/gas 7. Put the vegtables into a roasting tin.or straight on to griddle of BBQ. Drizzle with 2 tablespoons olive oil, season and toss together. Roast for 10 to 20 minutes, turning halfway, until just tender.
2. Add the bread to the vegetables and toss together. Roast for a further 8-10 minutes, until the vegetables are lightly charred and the croutons crisp.
3. Meanwhile, whisk the remaining oil, the vinegar and some seasoning. Tip the salad into a large bowl. Add the vegetables and croutons, drizzle with the dressing and gently toss together. Divide between bowls to serve.

Sweet Thyme Carrots

Ingredients
750g small carrots
1 tsp chopped thyme
500ml orange juice
Knob of butter
Method
1. Trim the carrots and cut any large ones in half so that they all cook in the same time. Place in a shallow pan with the thyme, orange juice and butter. Cook gently for 10-15 minutes, until the carrots are tender and the juice has reduced by at least half to make a nice sauce.

Hearty Arty Seed Bread

INGREDIENTS
3/4 cup water
1 tablespoon oil
1 teaspoon salt
1/2cup mixed seeds & grains

(available from Zippys)

suggestions :-sunflower, pumpkin,flax,linseed, sesame, poppy, mustard,millet,quinoa seeds

pearl barley, wheat grain, bulgar wheat, oats
1 cup bread "00"flour
1 cup whole wheat flour
1 tablespoon dry milk powder
1/4 cup packed brown sugar
1 1/2 tablespoons bread machine yeast

Makes 12 small dinner rolls / 6 large rolls or 1 loaf .. ingrediants may be doubled.

with home made strawberry jam

yummy with scones...

do do nuts

Ginger Coleslaw

3cm fresh ginger root grated
2 shredded spring onions
100g Natural yoghurt
100g white cabbage
100g red cabbage
25g pumpkin seeds

Toss all ingredients well and chill...

Try adding 25g dried or fresh apricots or maybe apple

Onion Bread

Great with soups, burgers, sausages etc

1 medium onion finely chopped, sauteed in 15g butter until soft and cooled.

300ml tepid water
2 tsp sugar
4tsp dried yeast
450g white "00" bread flour
2tsp salt
1tbsp olive oil

Process in bread maker white bread setting, add cooled onions after first kneading.

Red Onion Marmalade

1 red onion chopped
50g butter
2tbsp brown sugar
1clove garlic finely chopped
1 tbsp chopped dill
100ml balsamic vinegar
2tbsp water

Saute onions & garlic in butter for 25 minutes until softened
Stir in dill and balsamic vinegar
Cook for further 10 minutes until liquid has reduced
Add water continue to cook until water has evaporated and the onions caramalised.
Leave to cool store in steralised jars for upto 3 months.

Wild Garlic

This wild garlic is growing everywhere at the moment in Cyprus, not only does it look so pretty by the roadside and on the kitchen table but it tastes good.

It is also known by the old English name of Ransoms and in common with cultivated garlic it can be used in herbal remedies for high blood pressure, high colesterol, indegestion, acne, eczema, asthma and bronchitis. It also has anti- bacterial & anti-fungal properties. The leaves, flowers and bulb are edible

The flowers are an excellent pretty garnish.

The leaves can be preserved in vinegar or oil or dried and made into garlic salt

Wild Garlic, Rocket & Mushroom Pate
25g butter
1 medium onion finely chopped
75g mushrooms finely chopped
1 bunch Rocket ( Young Spinach or Watercress may be used)
8 wild garlic leaves
10g cream cheese
few drops soy sauce
Black pepper

Melt butter and saute onions until soft
Add mushrooms cook for several minutes
Add rocket and wild garlic stir for 30 seconds on heat
Blend with cheese & soya sauce
Add pepper to taste
Serve in ramekins,chilled
Garnish with lemon, lime or wild garlic flowers.

Blue Cheese Pate

Blend 100g blue cheese, 200g cream cheese and 1/3 cup port together
chill and serve...yummmmmmmmmmmmmmmmmmmmmmmmmm