Wash and slice your rhubarb into little chunks and then put them onto a baking tray with a little drizzle of oil and cover generously with honey. Bake in the oven for 10 minutes at 180/160’c fan
Put your washed lettuce into your salad bowl, followed by cress, feta, blueberries and pomegranate. Drizzle over the elderflower cordial and give everything a good mix.
Then spread your roasted rhubarb on top and enjoy! X
Start by peeling and cutting your potatoes into small chunks, and then boil them in slightly salted water for 20 minutes.
While the potato’s are cooking heat the frying pan up and brown the lamb mince off. Then reduce the heat and add your diced onions, leek, garlic cloves and mixed herbs.
Mix together your red wine and cornflour until you have a nice smooth and thick consistency with no lumps.
Add your lamb stock, tomato puree, wine and cornflour mixture into the frying pan and stir everything together. Then add your peas and carrots and allow everything to simmer on a low heat for a further 5 minutes.
Once the potatoes are cooked mash them with 150g of butter until you get your desired consistency.
Pour your pie mixture into an oven dish and level everything out, then Gently spread your mashed potatoes on top, I find it easiest to do this using forks.
Once everything is spread out evenly sprinkle some Parmesan cheese on top along with some salt and pepper, then put it in the oven and cook for 45 minutes at 190°/170° Fan
Start by melting the butter and dark chocolate together. You can do this either in a heatproof bowl over a pan of simmering water on the hob or in the microwave in short bursts, stirring until smooth. Once fully melted, set aside to cool slightly.
Meanwhile, whisk together the eggs and caster sugar until the mixture is a thick mousse-like consistency.
Add the melted chocolate into the egg mixture along with the vanilla extract, and gently fold everything together until just combined.
Sift the cocoa powder and plain flour over the mixture, then carefully fold them in. Finally, add the chocolate chunks and give everything one last gentle fold.
Pour into a lined 9 inch baking tin and bake for 30-35 minutes at 180/160’c fan.
With Elderflower currently in season I thought this would be the perfect recipe for my first post on this blog! I’ve been making homemade elderflower cordial for many years now creating and tweaking the recipe to make it perfect.
Ingredients;
1kg Caster sugar
2 lemons sliced
2 limes sliced
4 pints of boiled water
70G citric acid
250G trimmed flower heads
METHOD;
Start by picking 250g of elderflower heads! You want approximately 25-30 heads depending on their size. Once you’ve got enough give them a gentle rinse to clean off unwanted bugs but be very careful not to knock the flowers off. Once they’re clean set them aside to dry off while you prep the syrup.
Start by putting your sugar, citric acid and boiled water into a pan and gently heat on the hob/stove (do not boil). Once everything has dissolved add your sliced lemons & limes and continue to gently stir over a low heat for a further 5 minutes.
Remove from the heat and add your elderflower heads to the syrup giving everything a good mix. Allow to cool, cover and leave for 24hrs.
After 24hrs strain your mix through a cheese cloth several times until all little bits have been removed and then pour your cordial into your desired bottles & ENJOY! ✨
NOTES;
Stores really well in the fridge or freezer! I LOVE this cordial in the summer served with lemonade & ice cubes 🍋
I purchase food grade citric acid from Amazon, I’ll share the link below;
A farmer and mum of 3 who loves to cook. After years of creating recipes for my family I’ve decided to create this little blog as a way of organising them all and sharing them with you. I really hope you enjoy them as much as we do!
thefarmhousekitchenblog 