A fun little recipe vid I made for The Garlic Farm
1 kg waxy potatoes
3 cloves smoked garlic
1 pint whole milk
1 teaspoon nutmeg
Salt and pepper
Method: Watch the video and see!
Garlic? Brownies? Yes my hunnies, exactly that. The sweet, liquorice tones of black garlic go wonderfully in these perfect chocolate brownies. What's more, black garlic is about as healthy and antioxidising as food gets so you can pretty much devour these little puppies guilt free!
- 110g) butter
- 110g good quality plain choc
- 225g caster sugar
- 2 eggs beaten
- 110g plain flour
- 1/2 tsp baking powder
- 175g Black Garlic chopped
- pinch of malden sea salt
Set oven to 180
- Grease a baking tin 18cm x 28cm.
- Mellt together butter and chocolate together in a bain marie (a pan of water over the heat with the bowl of choc and butter sitting inside) and once melted remove from heat.
- Stir all the other ingredients into the melty mixture and pour into the baking tray.
- Bake for 30 mins.
- Remove from oven, allow to cool and then try not to eat all at once. Voila!
A favourite condiment of mine and one of my preferred ways to gift my friends. It's spicy, fragrant, colourful, and looks awesome when spooned into a kilner jar with a handwritten gift tag. Very easy to make, lasts a few weeks in the fridge and loads of variations depending on what you have in the cupboard. I first discovered rose harissa when doing a cookery class at Demuths Vegetarian Cookery School in Bath. Since then I have made this many different ways and it's hard to go too wrong.
Rose petals x 2 large tables spoons
Fresh large chillis x 6
Chillis dried x 1 tbs
Sun-dried tomatoes in oil drained x 12
Honey x 1 tsp
Garlic x 3 cloves
Coriander seeds x 1 tbs
Cumins seeds x 1 tbs
Rose water x 1 tbs
Fresh corinader x 1 bun100g
Star anise x1
Salt and pepper
1. Soak rose petals in water.
2. Deseed and roughly chop chillis.
3. Peel and roughly chop garlic.
4. In a frying pan over a low heat toast the spices (coriander and, cumin and star anise) until smoking.
5. In a pestle and mortar, grind the spices
6. Roughly chop coriander
6. Place everything in a food processor and blitz to required consistency.
Serve with ... pretty much anything!
My first ever attempt at making a video on iMovie! Thanks to a very helpful webinar from the guys at www.foodbloggerpro.com
Thought I'd give it a whirl whilst brewing a new batch of Kombucha. NB making kombucha is easier and a hell of a lot faster than making videos! I had fun though, and look forward to the arrival of my tripod this week so I can use both hands!!!
Recipe to make your own:
Makes 4 ltres of Kombucha
1 healthy scoby, ask a friend or buy online , plenty of online Kombucha options
12 green tea bags, any flavours but apple or pear ones work really well.
340g white sugar
4ltres boiling water
A container (Kilner make really lovely ones with a little tap on the bottom for £15, available in most homeware shops.
1. Pour the water into a clean plastic/ceramic bowl and add the tea bags. and all the sugar.
2. Leave to cool completey, remove the teabags then pour the remaining tea into the container you are going to use to brew the kombucha in.
3. Add the scoby to the tea, making sure the scoby doesn't come into contact with aything metal during the process, and leave covered with a cotton cloth at room temperature for 4-5 days.
4 Once the kombucha has fermented it should taste quite sharp with a bit of fizz to it. If it still tastes mostly of tea, leave it for another day.
5. Empty your brew into bottles and store in the cupboard or the fridge. (It definiely tastes better served cold)
6. Start the process over again.