Mint Tea

Just been out in the garden picking some herbs to hang in my kitchen to dry (lemon verbena, oregano and mint for now), and then had to make a pot of mint tea!

Summer is most definitely here!

Elderflower cordial

The elderflowers suddenly appeared in the hedgerows a couple of weeks ago, so I decided to have a go at making some elderflower cordial.

The hub went out and braved nettles and brambles, and came back with 2 bagfuls of flowerheads for me... I followed Sophie Grigson's recipe, with slightly less citric acid.

I was so pleased how it came out, I sent the hub out foraging again the next day, to make some more!

Ingredients:

20-30 elderflower heads
1.8 kg granulated sugar
1.2 litres water
2 unwaxed lemons, zest pared in wide strips, and flesh cut into slices
2 tbsp citric acid

First, I gave the flowerheads a good ole shake to make sure there were no creep crawlies left, then I placed them in a stock pot with the lemon zest and slices.

Meanwhile, I made a sugar syrup by heating the sugar and water in a pan, stirring til the sugar dissolved and bringing to a boil.

I then poured the sugar syrup over the blossoms and stirred in the citric acid, covered the pot with a cloth and let it stand at room temperature for 24 hours.

The next evening, I strained the cordial through a sieve lined with 2 layers of muslin, and then poured the syrup into glass and plastic bottles. I kept the glass bottle in the fridge to use right away, and popped the plastic bottles in the freezer. Makes about 5 x 50 cl bottles.

It is truly delicious and very refreshing. Best served with ice-cold sparkling water. I often add a little cordial to redcurrant and blackberry summer compote and serve as a verrine with greek yogurt - delish!

Party Cake

J's party cake:

quadruple-layered genoise sponge, brushed with sirop de canne with a teensy bit of kirsch, filled with strawberry-flavoured cream and fresh strawberries, iced with strawberry-flavoured cream and decorated with home-made sugar flowers.

Sugar Flowers

I have been desperate to have a go at piping some flowers, so on Saturday, the sunniest day of the year so far, I ended up making a big batch of Royal Icing, and experimenting in my kitchen! Bliss!

It was real fun! I thought they could come in handy for topping cupcakes, and will also be using them to decorate J's party cake this coming Wednesday.

J's bday cake

J is pony mad, and specifically asked for a carrot cake with cream cheese frosting, so I had to get a pony squiggle in there too!

Homemade Easter Chocolates

This was my fourth mini-batch - milk chocolate shells filled with milk chocolate ganache.

The first batch was an experiment: white chocolate half-eggs filled with milk chocolate ganache which ended up being eaten at D's party; the second batch was a complete failure and impossible to unmould (think I must've botched the tempering), and the third batch was a success - white chocolate flower shapes filled with rose-flavoured ganache, but they disappeared before I could take any piccies (will definitely make some more!).

I need to remember to tap the moulds though, to get rid of any air bubbles.

Drum-Kit Cake

It was my D's 13th birthday yesterday, so I made him a drum-kit cake!

The cake base was rich 50%/50% dark/milk chocolate cake with a milk chocolate ganache topping, and the drums were made of the same, but cupcakes, brushed with apricot jam and covered with fondant. Next time I will wait for the drums/icing to set properly before assembling, as it was all a bit squishy! It was fun but incredibly tricky making the little marzipan figure - the best bit were the little Converse sneakers, but I forgot to take a photo of them and they ended up drowned in chocolate ganache hehe arms and torsos were a little unruly too haha