Archive for recipes

Making Rhubarb Gin

DSC01378For this recipe you will need:

a bottle of cheap gin 700ml

400g of chopped rhubarb

400g of castor or granulated sugar

juice of one lemon

To make the rhubarb gin, first pick or buy enough rhubarb. Then chop the leaves off and discard, and chop the stems into inch long pieces and wash.

DSC01379

Add to a clean glass jar or demijohn, together with 400g of sugar.

DSC01380

Then add the gin

DSC01382

and finally the lemon juice.

DSC01384

Give it all a big swish round

DSC01385

Keep in a cool and dark place for 2 weeks

Then strain the rhubarb off and you are left with lovely pink rhubarb gin.

Already in just an hour the gin has started to turn pink.

DSC01386

You can then make a G&T in the normal way or add a little rhubarb gin to champagne for some extra fizz.  Enjoy!!

http://www.lodgehousebandbsomerset.co.uk

 

 

 

Comments (1)

Making plum gin

The first thing to do is pick your plums and sort out those that are ripe.  We have a Victoria plum tree so we always use those.

DSC00454

Destalk them and wash them, then prick them all over with a knife.

DSC00457

Weigh them, you need at least 500g fruit to every 70 cl bottle of gin and 250g of caster sugar.  I made double and put in a few extra plums for good measure.  Add these to a suitable container such as a wide neck large jar.DSC00458

Next weigh and add the sugar.

DSC00459

Then add 4 drops of vanilla essence per 70 cl of gin.

DSC00460

Add the gin (I used 2 x 70 cl bottles of Lidl gin, nothing posh!!)

DSC00461

Then put the lid on and give it a good shake.  Shake every day for a week, then every week for a month, then just every now and again.

DSC00462

Leave to marinate for approx. 4 months.  If you make it now it should be ready for Xmas.

You can use the same basic recipe for sloe gin or damson gin.  With sloes you need to put them in the freezer for a couple of days first to imitate frost, then follow the same steps as above in the same quantities.  Whatever fruit you use it turns out delicious!!  Much to be recommended.

http://www.lodgehousebandbsomerset.co.uk

Leave a Comment

Lavender Gin

This year we thought we would try making Lavender Gin.  Firstly find your lovely bush of lavender flowers and cut 20 unsprayed heads for a 70 cl bottle of gin.

DSC00377

Dry the heads on a sheet of kitchen paper for approx. 10 days

DSC00378

Then add to the gin bottle and allow to macerate for 14 days.

DSC00379

To make Lavender Gin cup you then pour approx. 50 ml of lavender gin into a tall tumbler containing ice and top up with old fashioned cloudy lemonade, adding a few drops of lemon juice to taste.  Serve with a stalk of lavender. Very refreshing!!

Want to try some?  come to Lodge House B&B   http://www.lodgehousebandbsomerset.co.uk

Comments (1)

Neil’s 60th Birthday cake

Yesterday was Neil’s big 60 birthday.  We had a lovely day, visiting a Matisse exhibition in Honiton in the morning and stopping for coffee and cake.  Then in the afternoon we saw a film “The hundred step journey” with Helen Mirren which was a feel good movie and good fun.  In the evening we went to the Candlelight Inn for a meal which was delicious, but also I made Neil a lovely fruit cake for his birthday.

DSC07506

We lit the candles and Neil blew them out.  I thought numbers would be less of a fire hazard than 60 individual candles.

DSC07509

The recipe was the same as I used last year see https://lodgehousebandbsomerset.wordpress.com/2014/02/06/my-hubbys-59th-birthday-cake/ except I didn’t have any cherries so used chopped dates and apricots, sultanas and raisins for the fruit. And I topped it with vanilla buttercream icing this time.

Anyway we had eaten too much to cut into it yesterday so we are having some today instead.

Chaos still abounds at Lodge House and the B&B is closed at the moment whilst the builders are in.

http://www.lodgehousebandbsomerset.co.uk

Comments (5)

Making Blackcurrant vodka liqueur

We have a bountiful crop of lovely blackcurrants this year, so apart from stewing them up and freezing them for pies and crumbles I decided this year to have a go at Blackcurrant vodka liqueur.  This is different from Cassis which we made last year with brandy as this uses vodka.

First pick your blackcurrants.  You need 750g prepared fruit for every bottle of 700ml vodka.

DSC06819

You then have to pick it over and remove all the leaves and stalks and then wash them.

DSC06823

Then gradually add these berries to a demi john.  You have to do this slowly and little by little or they go all over the place. Then add 750gm caster sugar.  I used  a funnel to tip mine in.

DSC06825

After you’ve added the sugar, you add the bottle of vodka.  We only bought the cheap stuff not the well known brand as that’s all it needs.

DSC06826

I actually made double the quantity so this is the 2nd bottle of vodka going into mine.

Then put a stopper in the top and give it all a vigorous shake.

DSC06829

Shake daily for a week, then weekly for a month, until all the sugar is dissolved.  Leave for at least 3 months to mature, longer is better.  Should definitely we ready for Christmas if we can wait that long.

This is very similar to the way I made strawberry vodka earlier on. So basically

750gm prepared blackcurrants

750gm caster sugar

700ml bottle of vodka

are all the ingredients you need.

After at least 3 months strain off the fruit and you are left with delicious liqueur to bottle up.

Visit us at http://www.lodgehousebandbsomerset.co.uk

please like us on facebook at http://www.Facebook.com/LodgeHouseBandB

our mobile or tablet friendly site is http://www.lodgehousebandb.tel

 

Comments (2)

Making Strawberry Liqueur

Having an abundance of strawberries I started to research what else I could make from them and came up with Strawberry Liqueur.

The first thing we did was purchase a bottle of vodka.  Depending on the size of your bottle you can scale up or down the other ingredients.

Ingredients:

750g very ripe strawberries

750g caster sugar

270 ml water

700 ml vodka

Preparation method:

First hull and cut up the strawberries, then lightly rinse.

DSC05679

Next transfer to a large glass jar, I used a demi john.

DSC05680

Add the sugar:

DSC05681

Next add the vodka and the water:

DSC05682

Then shake it all up and seal the jar.

DSC05683

Store out of sunlight in the cool for 1 month, gently shaking the jar once or twice a day.

After one month strain the mixture through a fine sieve into a bowl.  Then strain again to rid the mixture of any remaining strawberry seeds, through a coffee filter.  Transfer the liquid to glass bottles.  Can be used immediately or improves over time.

So now I have a month to wait.  Until then I shall look up what else I can make………..

If you want to sample our strawberries for breakfast, we still have some vacancies in July and August in the B&B.

look us up at http://www.lodgehousebandbsomerset.co.uk

please “like” our facebook page at http://www.Facebook.com/LodgehouseBandB

our smart phone friendly website is http://www.lodgehousebandb.tel

Leave a Comment

My Hubby’s 59th Birthday Cake

It was my Hubby’s 59th birthday, so I baked him a cake.  I used a recipe for a light fruit cake that I used before, but used a few different ingredients.  I don’t like mixed peel so I didn’t put any in, and when I went to my store cupboard I found I didn’t have any currants so I used other dried fruit.  These are the ingredients I used:

  • 175g      light muscavado sugar
  • 175g      butter softened
  • 175g      self raising flour (I used wholemeal)
  • 1           teaspoon baking powder
  • 3           large free range  eggs
  • 2           tablespoons of  milk
  • 465g mixed fruit I used:
  • 110g      sultanas
  • 55g        dried sweet cherries, quartered
  • 85g        dried apricots, snipped into small pieces
  • 110g      raisins
  • 55g        dates, chopped into small pieces
  • 50g        dried cranberries
  • 1             teaspoon of mixed  spice
  • 2            teaspoons of ground ginger

DSC06323

I cut up the dates and apricots into small pieces:

DSC06324

I prepared the flour, sugar, eggs and milk.  I ran out of light muscavado sugar so had to top up with light brown sugar, but I don’t think it makes that much of  a difference if you just add a little.

DSC06326

Preparation:

  • Heat the oven to 160C/320F/gas3
  • grease  and line the base and sides of an 8 inch round cake tin with baking parchment
  • beat the butter and sugar together until soft and fluffy
  • add the eggs one at a time and beat
  • add the milk
  • add the flour and all the dry fruit ingredients and fold in
  • tip the mixture into the prepared cake tin

DSC06327

  • place the cake in the oven and bake for 1 3/4 to 2 hours or until golden brown and a skewer or knife inserted into the middle comes out clean.

DSC06328

  • place the cake on a cooling rack to cool before removing from the tin
  • decorate  as required (I put marzipan and icing and candles on mine)

DSC06331

Here he is just about to blow out the candles:-

DSC06332

And thoroughly delicious it was too!!

Comments (4)

Older Posts »