Wednesday 26 November 2014

HOW TO GROW CRESS


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We all remember growing cress in school as as a child, as it was always eagerly grown to demonstrate seed germination. Cress is a great crop to grow to add to salads and sandwiches (who doesn't love egg and cress sandwiches!).   

This salad leaf is easy to grow all year round on a windowsill or can be successfully planted outside once the risk of frost have passed. Varieties include Common, Curled or Greek Cress. 

You can choose to grow your cress on a substrate like kitchen roll or into soil. It grows best in shallow containers 1-2 inches deep.  Line the dish with either cotton wool, tissue or kitchen roll.  Wet the paper well (but do not water log) and sprinkle the seeds on the surface.  Cover the tray in cling film to keep the moisture in.

Germination takes place 24-48 after sowing and can be harvested five to seven days later when it is 1.5 - 2 inches high. 
Cress doesn't regenerate very well so sow a new batch frequently to ensure a good supply.

Alternatively you can plant cress onto the surface of pots of damp compost or directly into soil outside from May onwards.  Select a sheltered position and keep the soil moist as it will bolt if conditions become  too hot or dry.  The advantage of planting into soil is that the cress takes up nutrients in the soil which are unavailable on the kitchen paper method.  

As cress is a very fast crop it is often used as an inter crop.  It can be grown while another vegetable crop is still filling out and is harvested long gone before the main crop needs its space.

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Friday 21 November 2014

CHRISTMAS TREES


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Its that time of year when you are sent to go and get a Christmas tree to bring home to the family. However, the choice is not simple as there are many varieties of fir, spruce, cyprus, pines and cedar trees that are grown as Christmas trees.  

You may choose a traditional tree, or wish to select a variety with better needle retention or in a different colour.  There are some top selling varieties of trees in the UK to look out for:

Norway Spruce, Picea abies 

This is the traditional British Christmas tree. It is the Christmas tree displayed in Trafalgar square that is sent to Britain every year by Oslo as a thank you for Britains support of Norway during the first world war.
Trees are triangular shaped, with dark green needles and dropping branchlets. Needles are rectangular in section and at the base of each needle is a twig-like projection (sterigmata) which remains after the needle is lost. Picea abies has a tendency to drop its needles, particularly towards the end of the Christmas period. Purchase your tree in the week just before Christmas to ensure your needles look good over the festive period.

Blue spruce, Picea pungens

The blue spruce offers an attractive blue colour and holds it needles well.This tree has stiff, waxy grey-green needles, a symmetrical form and a dense habit.  Needles are four sided with a very sharp point on the end, but are retained well on your cut tree. 

Nordmann fir, Abies nordmanniana

This is the best selling non drop tree variety.  Nordmann firs have long, full, lush, dark green foliage, which is soft to the touch and have excellent needle retention. It has attractive foliage, and its needles are flattened, glossy and dark green in colour.  The tip of the leaf is usually blunt so the needles that are not sharp and do not drop readily when the tree dries out. 

Douglas fir, Pseudotsuga menziesii

The needles are soft, dark green-blue green in colour and radiate in all directions from the branch. This variety holds it needles well and when crushed, these needles have a sweet fragrance.

Noble fir, Abies procera


The noble fir has a shape similar to a Douglas fir but is a deeper, richer green. It has stiff branches which make it a good tree for heavy ornaments, as well as providing excellent greenery for wreaths and garland. The Noble fir keeps as a cut Christmas tree for a long time.

Scots Pine, Pinus sylvestris


A really fragrant native conifer with an attractive blue-green foliage and soft needles.

Lodgepole pine, Pinus contorta

A bushy tree, similar to the Scots Pine, with long green needles and a wonderful natural pine scent. Probably the best tree for needle retention and is perfect for those who like to decorate their tree a little earlier .




Lodgepole pine
Nordmann fir
Noble fir

Norway Spruce

Douglas fir


Blue spruce



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Wednesday 19 November 2014

HOW TO MAKE CHRISTMAS MINCE MEAT


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You cant beat home made mince pies, and what can be better than home made mince meat too.  Its easy to make and will make feel like Christmas has come early
.
Makes 6 jam jars
Ingredients

 350 g raisins
 225 g sultanas
 225 g currants
 225 g shredded suet
 350 g dark brown sugar

 225 g mixed candied peel

 450 g cooking apple
 1 orange
 1 lemon
 50 g whole almonds, cut into slivers
 3 level teaspoons mixed ground spice
 1 teaspoon ground cinnamon
 1/2 level teaspoon freshly grated nutmeg
  6 tablespoons brandy


Method

Core and chop the apples in small pieces. Grate the zest from the lemon and the orange. Place all the ingredients, with exception of the brandy, in a large mixing bowl and stir well. 
Cover the bowl with a clean cloth and leave the mixture in a cool place overnight to allow the flavours to develop.

Pre-heat the oven to gas mark ¼, 225°F (110°C).  Cover the bowl loosely with foil and place it in the oven for 3 hours.  Remove and allow to cool. As it cools stir the mixture regularly so that the fat will coagulate and encase the other ingredients. Add the brandy when the mincemeat is cold.

Sterilise the jam jars by immersing them in boiling water, or place in microwave filled with water for 3 minutes.  Spoon the mince meat into the jars and seal with a wax disc.  

You can store your mince meat up to 3 years but I am sure you will eat it before then!

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Thursday 13 November 2014

RECIPE FOR CHRISTMAS PUDDING

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I make a Christmas pudding and cake every year.  This year I am making two so that I can take one to my sister who is hosting the family Christmas this year.

I make this using Jack Daniels bourbon as i love whisky, but you could use traditional brandy. You can make your pudding up to 6 months in advance so it helps to cut down on the hectic Christmas day rush in the kitchen.
  
Serves 8 people.

INGREDIENTS
125g / 4 oz glace cherries
125g / 4 oz pitted prunes
50g / 2 oz dried figs
125 g / 4 oz sultanas
125g / 4 oz raisins
75g / 3 oz chopped nuts
125g / 4 oz plain flour
75g / 3 oz breadcrumbs
125g / 4 oz suet
125g / 4oz muscovado sugar
1/2 tea spoon Nutmeg
1/2 tea spoon Ground cloves
1 tablespoon mixed spice
1 tablespoon black treacle
150 ml whisky
2 eggs
Juice and zest of two oranges

METHOD

Place the figs, sultanas, raisins, cherries, prunes into a large mixing bowl.  Pour over the brandy and leave to soak for at least two hours, or preferably overnight.

Mix the suet, breadcrumbs, sugar and flour together, followed by the then add in the spices and nuts.  Add this to the soaked fruit mixture then mix in the treacle, eggs and orange.  Stir thoroughly to incorporate all the ingredients.

Place the mixture into a large pudding basin.  Flatten the top and cover with a round piece of greaseproof paper to seal. Cut a larger circle of greaseproof paper and fit over the top, securing the edges with string. Cover this with tin foil (allow extra foil for expansion) and secure with string.

Place in a pan of boiling water so that the pudding basin is three quarters immersed and boil for 3 hours, topping up the water as necessary.

Allow to cool.  Discard greaseproof and foil tops and replace with new. You can store the pudding for up to six months.  To cook, sit pudding in pan of boiling water and simmer for two hours

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Sunday 2 November 2014

PUMPKIN CUPCAKES


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Its always great to experiment with pumpkin recipes around Halloween, and I have come across this fantastic recipe for pumpkin cupcakes.  So now no excuses not to eat cake this Halloween.

Ingredients
  • 175ml sunflower oil
  • 175g light muscovado sugar
  • 3 large eggs
  • 100g sultanas
  • 1 tsp vanilla extract
  • 200g coarsely grated pumpkin 
  • 200g self-raising flour
  • 1 orange
  • 2 tsp ground cinnamon
  • 1 tsp bicarbonate of soda

Topping

  • 200g  full-fat cream cheese
  • 85g icing sugar
  • Halloween decorations
Method

  1. Preheat the oven to 180C/ gas mark 4. 
  2. Pour the oil into a large bowl and add the sugar, eggs and vanilla and beat together. Grate the pumpkin and the zest from the orange and mix into the bowl along with the sultanas. 
  3. Stir in the cinnamon, flour and bicarbonate of soda.. 
  4. Line a 12-hole muffin tray with paper cases.  Spoon the mixture into the cases. 
  5. Bake for 25 mins until firm and springy to the touch.  Insert a skewer in the centre of a cupcake to ensure it comes out clean. 
  6. Cool completely on a wire rack. .
  7. To make the frosting, beat the cream cheese and sugar together until smooth then spread on top of the cupcakes. Decorate with Halloween figures.
  8. Store in the fridge, but return to room temperature to serve for the best flavour and texture.
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