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Glut recipes
Mon 27-Jun-11
1:44 pm
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kayerunrig
lincolnshire

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Having run out of inspiration on the broad bean front i got rather crafty and made pakora with them , so easy just boiled , blitzed and random indian spice, enough plain flour to get a stiff consistancy and shallow  fried .

OH and the boys had demolished 2 plates with youghut and mint dip before they even thought to ask what was in them , told them id no idea they were out of the freezer...lol...they cant stand broad beans !!

Mon 27-Jun-11
3:00 pm
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Toffeeapple
North Bucks

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Ha, that'll learn 'em!  big_laugh

I'll try that again!

Mon 27-Jun-11
3:57 pm
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danast
Argyll, Scotland

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wave  Excellent!!!  big_laugh

Old teachers never die, they just lose their class

Tue 28-Jun-11
10:07 am
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Shereen
Near Belfast, Northen Ireland

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Brilliant idea. So brilliant I briefly wondered if it would fool G into eating more greens. Then I remembered his ability to hunt out tiny shreds of carrot in a stew. I'll just have to make them for myself instead.

Still on the broadbean front - there's a River Cottage recipe for pureed broadbeans that goes well with gammon and other porky delights.

Tue 28-Jun-11
6:01 pm
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JoannaS
Latvia

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Well while we are on glut recipes, any suggestions for strawberries?cheers

Tue 28-Jun-11
10:14 pm
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Terrier
York

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well of course there is always jam (with a spoonful of balsamic) or a puree'd with a small amount of icing sugar, then freeze in small batches to use as a topping for ice cream, cheesecakes, sponge etc.

Or how about starting off a rumtopf?

Wed 29-Jun-11
7:47 pm
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JoannaS
Latvia

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Rumtopf? Did Fiona talk about that one? Can't quite remember where I saw it now, what happens with that then?what_the_heck

Wed 29-Jun-11
9:09 pm
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Terrier
York

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ooh, basically you just need a big jar or pot (ideally ceramic, so it keeps things in the dark, but I've used and old kilner jar in years gone by and then put it in a dark cupboard) - it's just fruit, sugar and alcohol, traditionally Rum I think, but you can use brandy. Just leave it to soak for some time (weeks, months?) - I've had one going for years and just take soaked fruit out occasionally for topping on icecreams or sponge puddings, take out liquid occasionally as a liqueur, or to add to champagne/fizzy wine. And then at other times, add a bit more rum, and odds and ends of soft fruit. Hmm, having re-read this I think youmight be better looking for a proper set of info on t'internet

Thu 30-Jun-11
5:47 pm
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JoannaS
Latvia

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I love the explanation Janet, sounds like my sort of recipe really cheers

Wed 6-Jul-11
7:32 pm
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devongarden
Devon, UK

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Janet, I didn't realise it could be kept going forever. Do you use the normal, 40% give or take a bit, alcohol? The German recipes I have seen suggest 60%, but I have used the usual UK strength. I have made it the last couple of years, and really like it, but finished one before starting the next. It would be good not to worry about that.

Joanna, the basic recipe seems to be fruit, half as much sugar by weight, well covered with rum, or other spirits. Then add a layer of another fruit, half as much sugar, and spirits, as fruit ripens. I have worked out that all vodka doesn't have enough taste, I don't like it all rum, so I top it up with them alternately. sloe_gin

Wed 6-Jul-11
9:35 pm
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Terrier
York

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To be honest, I'm not sure if it's supposed to, but I've never had an issue with just keeping it going, not sure of the exact requirements, as I just add stuff as needed, the fruit obviously needs to be completely covered with the spirit at all times.

Wed 6-Jul-11
9:39 pm
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devongarden
Devon, UK

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I suspect that saying it must be started fresh each year comes from the same lot who say jam has to be finished in a water bath... roll_eyes At least, I hope so.

And I know that fruit gin goes on improving for quite a while...

Thu 7-Jul-11
6:56 pm
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JoannaS
Latvia

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Well thanks for the tips cheers

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