There are a lot of recipes but all tend to be pretty similar.
Heres one version
30 heads of elderflowers
1.5 ltr water
1kg caster sugar
50g citric acid
2 unwaxed oranges sliced
3 unwaxed lemons sliced
Rinse the flowers to remove bugs (I also give them a spin in the salad dryer), then put them in a large bowl with the lemons, oranges and citric acid. Boil the water, add the sugar and simmer til sugar disolved then pour this over the flowers. Cover and leave for around 24 hrs. Strain through muslin and pour into sterilised bottles. I use bottles with ceramic stoppers as they look really good and would make great presents. Dilute with sparkling water for a proper summer taste.
For bottle suppliers, see http://www.jamjarshop.com/buy/italianbottles/?catid=49
I have bought a lot of preserving bits and bobs form them in the past, they aren't necessarily the cheapest but they have everything you need.
Ma's Strawberry Crumble Cake
Heres a recipe Ma has sent me, She baked it for me for my birthday (think it was my 21st - long ago!). I have had it since but its been a while. Well my birthdays around the corner....
Its an all in one mix
4oz Soft Marg
6oz SR Flour
6oz Sugar
2 Eggs
2 tblsp milk
Juice of 1 Lemon
Mix all together pour into a 7 or 8 inch cake tin and place a layer of fresh strawberries on top. Then add the crumble topping...
2oz Sugar
2oz Flour
2oz butter
1/2 tsp cinnamon
Rub together these ingredients, to a crumbly texture then sprinkle on top, place in the oven at 350/375C (180F) for approx 30 min or til a skewer comes out clean when pushed into cake.
Nice!
Ransomes - Wild Garlic (Allium ursinum)
http://www.guardian.co.uk/environment/ethicallivingblog/2009/mar/23/foraging-wild-garlic-recipe-carbon-footprint-food-miles
The days are passing by so quick, I havent the time to type out recipes! Get out there and get picking while you can!
Rhubarb
Quick ideas
Compote - use rhubarb cooked with some sugar to taste, add shredded ginger or soft fruits such as strawberries or raspberries. Add to granola and yoghurt for a delicious breakfast.
Make a trifle using cooked rhubarb on a pudding wine soaked sponge with a nice thick topping of custard and cream. Mmmmmm!
Rhubarb puree + custard + lightly whipped double cream + icing sugar to sweeten. Put in freezer, beating 2 or 3 times as it freezes. Got yourself a lovely rhubarb ice cream.
Rhubarb, Cinnamon and Orange Cake
450g (1 lb) rhubarb
150g (5oz) golden caster sugar
75g (3oz) demerara sugar
150g (5oz) unsalted butter, softened
2 large eggs, beaten
1 tsp grated orange zest
150g (5oz) self-rasing flour
1/2 tsp cinnamon
50g (2oz) ground almonds
1-2 tblsp milk
salt
Grease and line the base of a springform 24cm (9 1/2in) cake tin. Preheat the oven to 190C, 375F, gas mark 5.
Cut 95g (3 1/2oz) of the rhubarb into 1cm (1/2in) slices and toss in 25g (1oz) of the caster sugar. Cut the remaining Rhubarb into 5cm (2in) pieces. Scatter 2 tablespoons of demerara sugar over base of the tin and arrange the rhubarb pieces on top in one layer. If there are any left over they can be sliced and added to the other rhubarb. Sprinkle the rest of the demerara sugar over the top.
Cream the butter and remaining caster sugar together until light and fluffy then gradually beat in the eggs and then the orange zest. In a seperate bowl, sift the flour, a pinch of salt and the cinnamon and fold in to the creamed mix with the ground almonds. Fold in the sliced rhubarb and enough milk to give an easy dropping consistency.
Spoon the mix over the rhubarb in the cake tin and smooth over the top. Bake in the centre of the oven for 15 mins, then lower the heat to 180C, 350F,gas mark 4 and bake for a further 30-40 mins, or until the cake is firm to a light touch in the centre. Leave to cool for 15 mins before removing from tin.
Serve warm with ice cream or cold with creme fraiche. Delicious!
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