ROSIE'S BLOG
  • Jammy Bloggers
  • Instructions
  • Gallery

Salt of the Earth

2/5/2014

2 Comments

 
Picture
I was looking around the garden the other evening and was amazed at how fast everything is growing ( note to Trev: Lawn! ) Lawns, what's the point of them? They waste so much precious time. Anyway, from about now until the middle of Summer the herbs will be at their best. If you don't have a garden then have a few pots of herbs by your door or on a windowsill. The value that you get from them in terms of flavour and versatility will more than repay you for any outlay.

You can start harvesting them anytime now, just taking what you need, and take the opportunity to make a batch of lovely Lemon Vinegar - add a small handful of lemon balm or lemon thyme to the lemon zest. Herb Jellies - either mixed flavours or single variety will be invaluable during the winter months for flavouring casseroles and roasts. Jar into small jars and make a variety to be most versatile.

My most favourite way to preserve the scent and flavour of fresh herbs is to make Herb Salt. Again, very useful - the most useful ingredient - in the kitchen. I keep a jar beside the hob and use it everyday. You will need:-

Around 100-150g/4-6oz mixed herbs of choice, picked over and stalks removed
500g/1lb rock salt


Mixed Fresh Herbs
I used parsley, mint, sage, basil, thyme and coriander

Rock Salt
is hard and gritty - used in salt grinders

Process to combine
Don't wash the herbs unless they are very dusty. Roughly chop with scissors and then mix with the salt. Process in a food processor or liquidiser goblet in small batches until thoroughly combined.
Spread out onto silicon baking paper or greaseproof paper on tea trays or baking sheets and leave to air dry overnight. This just allows any excess moisture to evaporate.
Finely mixed - pick out any large bits of leaf that have missed the blades
Spread on paper lined trays to dry overnight
Next day, jar the salt in convenient amounts. The salt will keep indefinitely as it will preserve both the taste and colour of the herbs. You can have great fun mixing other flavours such as garlic or lemon zest, try making single flavour varieties for specific uses - Lemon Balm with lemon zest for fish for example. Makes a great gift as well!
Picture
Makes a lovely gift if you include a salt spoon or wooden scoop

I use some small jars when packing so I can gift it later on if needed
2 Comments

Citric Acid

2/6/2013

0 Comments

 
Picture
Well, it's certainly great to see some sunshine at last. I have been overdoing it in the garden of course, so now ache all over. I have been able to take advantage of some odd bits of time whilst running my pop-up nursing home, but son has returned home now, stitches out and feeling very much better. So, I must return to work proper.

I have been able to be making a few things though - one of my favourites is Lemon Vinegar and with the Lemon Balm growing well I have picked around ten sprigs and put into a large jar with the pared zest of two lemons and 1 litre of white wine vinegar. (You don't have to use the herb if you don't have it.) Leave to soak for two weeks, shaking the jar daily. Strain through muslin or kitchen paper and put into pretty bottles. This is one of the most versatile things to make at the start of (whispers) Summer - try using it with wholegrain mustard and melted butter to make a vinaigrette to pour over hot new potatoes. Great with a barbeque and salad - I could, and do, eat them on their own! If you make a Lemon & Dill Mustard as well you can combine the two together in gorgeous lemony-ess.
I also use the vinegar on salmon with some fresh dill before baking in the oven - fantastic.

I can see that the buds are forming on the Elder trees in our garden - like everything else this year they are very late but will be worth waiting for. It will soon be time for making all sorts of cordials and the Elderflower is usually first although this year I have made Rhubarb and Ginger already. The soft fruits will be coming along later so it would be good to get stocked up with citric acid. Many of you who have come to classes at The Old Smithy have told me that you cannot find citric acid anymore so I have packed some to stock in my shop. We have mustard seeds and some herbs and spices as well, so as I publish recipes I'll make sure that anything hard to find is there for you.


You will see also that I am starting Rosie Makes It EasyTM Clubs - you can get together with a small group of friends to learn in your own locality with support from a monthly pack and DVD from yours truly. All the details are on the website - email me if you are interested in the scheme. It is also possible to receive the pack as an individual if you prefer - you may be a shift worker or carer and not be able to join in with a group but still like to learn more of this fascinating subject. Again, email me for details - the scheme is in its infancy and I would prefer direct contact at the moment before we set up on-line registrations.

Lots to get started on then - have fun!

all my recipes can be found on my site for mobile - you can enter the amount of main ingredients and the recipe will be adjusted accordingly - clever Trevor!

lots of seasonal advice on my main web hub


Picture
0 Comments

    Rosie Jameson

    Wife
    Mother
    Nanny
    Working to preserve preserving

    GALLERY
    RECIPES
    JARS

    Archives

    May 2020
    April 2020
    March 2020
    January 2020
    June 2019
    May 2019
    April 2018
    March 2018
    February 2018
    November 2017
    October 2017
    September 2017
    August 2017
    April 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    January 2014
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013
    January 2013
    December 2012
    November 2012
    October 2012

    alldishes.co.uk

    Categories

    All
    Apple Pear Plum Jam
    Apples
    Apricots
    Basil
    Beeswax
    Beeswax Furniture Polish
    Beetroot
    Blackberry & Apple
    Blackcurrant-jam
    Blackcurrants
    Brussels Sprouts
    Candied Peel
    Carrots
    Cherries
    Chickens
    Chilli-jam
    Chinese Style Plum Sauce
    Citric Acid
    Classic Fruit Collection
    Classic Vegetables Collection
    Cordials
    Courgettes
    Cucumbers
    Dalemain Mansion
    Dan Lepard
    Defra
    Eggs
    Elderflower Cordial
    Elderflowers
    Fiery Bengal Chutney
    Gift Cards
    Giftwrap
    Ginger
    Ginger Cordial
    Gooseberries
    Greengage Chutney
    Greengage Jam
    Greengage Leather
    Greengages
    Greengages In Eau De Vie
    Herb Jellies
    Herbs
    Herb Salts
    Herb Vinegars
    Jam And Similar Products (England) 2013
    Jam Consultations
    Jam Jar Shop
    Jam Making
    Jam & Preserves Calendar
    Jam Regulations
    Jarcessorise
    Ketchup
    Kiwi Fruit
    Lemon Curd
    Lemon & Dill Mustard
    Lemon Vinegar
    Limes
    Limoncello
    Mango Chutney
    Marmalade
    Marmalade Awards
    Master Classes
    Mincemeat
    Mobile Recipe Site
    Mustard
    Mustard Balls
    Mustard Seeds
    Pam Corbin
    Passata
    Pears
    Pesto
    Piccalilli
    Pickled Eggs
    Pickled Sprouts
    Pineapple
    Plum Jam
    Plum Sauce
    Posters
    Pressure Canning
    Quince
    Raspberries
    Raspberry Jam
    Ratatouille
    Recipes For Mobile
    Red Cabbage
    Rhubarb
    Roasted Tomato Passata
    Rosie Makes It Easy Clubs
    Salad Cream
    Seville Oranges
    Soft Fruit
    Strawberries
    Stuffed Cucumbers
    Sugar
    Sugar Debate
    Sugar Ratios
    Summer Frocks Collection
    The Big Feastival
    The Still Room
    Tomatoes
    Vivien Lloyd
    Waterbath
    Waterbathing
    Wedding Favours
    Winter Fruit Compote

    RSS Feed

Proudly powered by Weebly
  • Jammy Bloggers
  • Instructions
  • Gallery