Monday, 27 January 2014

Happy (belated) Australia Day!

I wish I could say I celebrated Australia Day on the beach, or perhaps with a picnic in the park. But no. I was holed up at home taking shelter from the cold, wet and miserable weather. Thanks London.

So I celebrated in the next best way - listening to Triple J's Hottest 100 while making a recipe from the CWA!

This particular recipe is from a book by the Country Women's Association, a massive 800+ page tome that a friend carried all the way from Australia to London.

Golden Syrup Loaf
Adapted from CWA Classics

20g butter (1 Australian tablespoon)
60g golden syrup (2 Australian tablespoons)
1 cup milk
3 cups self raising flour
1 cup sugar

Grease and line 2 loaf tins and preheat oven to 180 degrees.

Put the butter, golden syrup and milk in a saucepan and place on a low heat. Warm the mixure until the butter melts and then allow to cool.

Mix the flour and sugar in a bowl and then add the cooled milk mixture. Mix to combine, being careful not to overmix.

Divide mixture between prepared tins and bake for 45-60 minutes.

Happy Australia Day!

Tuesday, 7 May 2013

Damson gin & vodka - an update!

It seems like years ago that I started the process of making damson gin and vodka. In fact, it's only been 7 months or so, but that does mean that I was well overdue for the next step - bottling!

I think the results look pretty good so far...

I'm planning on leaving the bottles untouched until Christmas... Though I have kept aside about 100ml of each as a little reward for now. I'll report back with some tasting notes once I get a chance.

Saturday, 27 April 2013

Citrus and yoghurt muffins

Here I am again, apologising for being absent for the past couple of months. You would think I'd get sick of begging for forgiveness and just post more often, wouldn't you?

My excuse this time is that I was busy spending a few weeks on holiday in Australia - meeting and getting to know the two cutest nieces in the world! But now I'm back to reality, and rainy London.

Here's little a sneak peak at what's coming up, the fruits of an afternoon baking session with a friend.

From the back: Citrus and yoghurt muffins, ANZAC biscuits
and patty cakes with passionfruit icing.
(Apologies for the picture quality - another thing that I haven't done yet is unpack my computer, so I've had to resort to using my phone)

And we're going to start right now with those delicious citrus muffins!

Citrus and Yoghurt Muffins
Adapted from 500 Cupcakes and Muffins

200g plain flour
175g caster sugar
1 tbs lemon zest
1 tbs orange zest
1 tbs lime zest
1 tbs baking powder
pinch of salt
225g plain yoghurt, fat free
115ml vegetable oil
1 egg

Preheat your oven to 200°C and prepare a 12 hole muffin tray - either grease the tin or line with muffin cases.

In a bowl combine the flour, sugar, zest, baking powder and salt.
In another bowl combine the yoghurt, oil and egg and beat until well mixed.
Stir the dry ingredients into the yoghurt mixture until just combined, being careful not to overmix.

Divide the batter into your prepared muffin tray and bake for about 20 minutes.

These muffins are suitable for freezing - though they are so delicious you might want to eat the whole batch at once!

Sunday, 17 February 2013

Dreaming of Spring

It's technically still winter here in the UK - it's less than a week since we last saw snowfall - but there are already signs of Spring in the air. This morning, I was very excited to see the first daffodil blooming in the garden and it looks like there are plenty more right behind it.

I know that it's been a very, very long time since I was last here, but I promise that this time I have a really good excuse. It's been four months since my last post, but it has been an incredibly busy time. We sold our flat. We bought a house. On the other side of London. Which brings me back nicely to the daffodils - our new house comes with the added benefit of our very own (and large) garden.

We also made a couple of exciting additions to our new home...

Please meet Sinclair and Willow - undoubtedly the two cutest kittens that ever existed. They are partly to blame for my long absence here - let's be realistic, who wants to bake muffins or ice cakes when there are kitten cuddles on offer?!

One thing I will definitely be able to make time for come Spring, is broad beans on toast...

Garlic Broad Beans on Toast

500g broad beans, in their shell
2 garlic cloves, crushed
lemon juice

Shell the broad beans and divide into 2-3 groups based on their size. You can peel off the second skin that is on each bean, but this isn't necessary.

Bring a pot of water to the boil and begin blanching the beans. The largest beans will only need about 45-60 seconds and the smallest will only need about 15-20 seconds.

Once all of the beans are blanched, drain them and place them on a tea towel to dry. Heat some olive oil in a pan and add the garlic. Once the garlic begins to colour, add the broad beans and fry for 1-2 minutes. Add a squeeze of fresh lemon juice and fry for another 30 seconds or so.

Pile the beans on top of a slice of fresh, crusty bread.

A perfect Spring breakfast!

Sunday, 21 October 2012

Damson gin & vodka

I have no excuses for how long it's been since my last post. And because you've been patiently waiting around for so long, I offer you a drink (or two).

The only catch is that you will have to wait a little while for it. Yes, more waiting, but it will be worth it!

Damsons are in season at the moment, and there are lots of places around England where you can go foraging for them. I took the lazy option and purchased some lovely looking damsons from a fruit & vegetable shop in Bakewell.

Damsons are best picked after the first frost of the winter, however don't be deterred by the fact that we haven't yet had a frost. The frost helps the skin on the damsons break down more easily once they are place in the alcohol. You can give your damsons a fake frost by simply placing them in the freezer for at least 24 hours.

Damson Gin / Damson Vodka
Recipe from Hugh Fearnley-Whittingstall

I'm making two variations of Hugh's recipe - one with gin and the other with vodka.

1 kg damsons
500 grams sugar
1 litre gin or vodka

Firstly, you will need a clean glass jar that is water tight. I used 3 litre Kilner jars, but you could probably get away with a 2.5 litre jar.

Using a pin or toothpick, prick each damson a few times and then place them into your jar. Add the sugar and then your alcohol of choice.

Seal the jar and turn a few times to help the sugar dissolve (to turn the jar, slowly turn it upside down and then back again).

Store the jar in a cool, dark place.

Turn the jar once per day until all of the sugar has dissolved. After this, you can turn the jar about once per week.

According to Hugh, in 6 months it will be ready for bottling. Once bottled, your damson gin/vodka will be ready just in time for Christmas 2013!

I'll post an update when damson gin & vodka are ready for bottling.

Sunday, 29 July 2012

Sundried Tomato, Feta and Basil Muffins

It's been a long time since I've posted anything of substance, three months in fact! I wish that I could say I've accomplished lots in that time, and have been able to finish all of those little projects that are piling up on my to-do list. I wish, but I can't.

And just when I hoped that things might quieten down, the Olympics have started!

Thankfully, these muffins are such a breeze to whip up, I'll have no trouble making a batch while I cheer on the Aussies!

Sundried Tomato, Feta and Basil Muffins
Adapted from Domestic Sluttery

400g plain flour
1.5 tsp baking powder
1 cup milk
pinch salt
black pepper
3 eggs
120g feta, chopped
150g sundried tomatoes, chopped
bunch basil (approx 25g), roughly chopped

Preheat your oven to 200°C.
In a large bowl, sift together the flour, baking powder, salt and pepper. Add the tomatoes, feta and basil to the flour mixture and stir through.
In another bowl, whisk together the eggs and milk. Add the egg mixture to the dry ingredients and mix until they are just combined.
Divide the mixture into prepared muffin tins and bake for approximately 20 minutes.

I think these muffins are best enjoyed warm - so get into them as soon as they've cooled down a little!

Sunday, 24 June 2012

A new home

This little blog isn't even a year old, but it's time for it to grow up and move out. So, as an early birthday present, I have bought Edible Legacy a brand new home!

From now on, you can find all of my musings and mutterings here, at

Please make sure that you update your bookmarks to point to Edible Legacy's new home. For those reading via RSS, you don't need to update anything (hopefully...) and you shouldn't notice any interruptions to your service!