think so! some books suggest acorn flour??
anyway I'll see!
Found this site, Shelley, but it looks like the acorns have to be leached of their tannins first, which may prove to be just too much work!!!!
photos of the myriad things we found on a walk/forage by the Ariege river today; not included were the wild figs which beth polished off en route!
I use them in a variety of ways; the best as far as I am concerned is the HFW river cottage preserves book hawthorn ketchup, closely followed by the same book's hawthorn brandy! I also made some hawthorn jelly. It has a lovely fruity taste .
The cheeses are very similar to fruit jellies really; I thought I would actually follow a recipe from a french wild harvest book; a form of pudding. as I have so few! Thank you for the recipes tho
Hawthorn jelly recipe, please, Shelley.
What's the ketchup like, flavour-wise?
Picked some elderberries today, to make the cordial (thanks TA; & Rae Mond for reminding me about it!) I finished de-stalking them this evening, so I'll be making that tomorrow.
Also, four very large margarine containers full of blackberries. Blackberry pie first, and if any over (!), maybe some jelly, too. Looking forward to the pie already !
The jelly is as follows;
1kg crab/cooking apples
~ 900g sugar
cook fruit in 1.2 litres water until soft
let drip though a jelly bag overnight
measure juice and add 450g for every 600ml liquid
bring slowly to the boil and then once sugar is dissolved boil hard until setting point is reached
the ketchup has a lovely appley fruity taste and is wonderful with pork; my kids prefer it to ketchup!
300ml cider/white wine vinegar
salt and pepper to taste
puts haws into a pan and bring to boil with the vinegar and the same amount of water
cook until berries are soft
rub through a sieve or mouli
take pulp and add sugar, heating gently until it dissolves; bring to boil and then cook for 5 mins
season and pour into a bottle; will keep for 12months
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