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Cooks Tips

How to make Cider Vinegar

How to make Cider Vinegar

There are always some free apples for the taking in autumn, writes Elizabeth McCorquodale, whether from wildings, community orchards, or through social media sites like Freecycle, and making up a batch of apple cider vinegar is a cheap way of acidifying soil or making your own spot weedkiller. You can of course use it for […]

Mock Salmon

Mock Salmon

Food Historian Seren Hollins re-creates a wartime favourite, Mock Salmon. One she confesses is not entirely authentic and she adds half a teaspoon of smaoked paprika to the mix just to ‘pep-it-up’ Ingredients ¼lb fresh tomatoes, skinned ½oz butter (plus and extra knob – rations allowing) 2oz breadcrumbs 2oz grated cheesse 1 egg, beaten Salt […]

By March 23, 2017 0 Comments Read More →
Mock Orange Juice

Mock Orange Juice

Food Historian, Seren Hollins writes: Whilst many food and beverage provisions were in short supply during the Second World War, carrots were not. In 1942, a carrot surplus of some 10,000 tons prompted the British government to instigate a large-scale publicity campaign designed to educate people on the benefits of eating carrots. The campaign featured […]

By March 23, 2017 0 Comments Read More →
How to Make Your Own Vanilla Extract

How to Make Your Own Vanilla Extract

So many recipes for extracts are designed to produce amounts which could keep the WI going for months on end, so I’ve reduced the typical quantities here to make this a bit more realistic for the average-sized kitchen and the requirements of a ‘normal’ person. In each case the preserving of the extract in vodka […]

By January 26, 2017 0 Comments Read More →
Are oils all they are cracked up to be?

Are oils all they are cracked up to be?

Many foods are more edible combined with oil, and frying would be difficult without it. Are they actually bad for us, and could we use different oils more healthily? Dave Hamilton investigates Overconsumption of fats and oils can cause serious illness and is considered to be a bit of a ‘bogeyman’ in nutritional terms, but […]

By January 26, 2017 0 Comments Read More →
How to make sugar syrup for liqueurs

How to make sugar syrup for liqueurs

Sugar syrup is often called for in liqueur-making recipes. Ingredients 2 parts water 1 part sugar Method To make 1 cup of sugar syrup add 1 cup of granulated sugar to ½ cup of water. Boil them together for 5 minutes, making sure that all the sugar has dissolved.   The sugar MUST be cooled […]

By November 9, 2016 0 Comments Read More →
How to make stemmed ginger

How to make stemmed ginger

LizzieB’s recipe is a real must for anyone passionately fond of stemmed ginger – always a handy jar to have around as it can be used in so many recipes. INGREDIENTS 250g ginger 500g caster sugar 200ml cooking liquor (see Step 2) 300ml water Additional water for cooking METHOD 1           Peel the ginger and cut […]

By October 26, 2016 0 Comments Read More →
How to Crystallise Ginger

How to Crystallise Ginger

Crystallised Ginger, like candied peel, is a cupboard essential running up to Christmas and is called for in loads of recipes. uses. Here is Elizabeth McCorquodale’s recipe for making your own. INGREDIENTS 250g  fresh ginger, peeled and sliced very thinly 2 cups sugar 2 cups water METHOD Place the ginger in a saucepan with enough […]

By September 22, 2016 0 Comments Read More →
How to Make Clotted Cream

How to Make Clotted Cream

Here is a recipe from Diana Peacock of City Cottage for making your own clotted cream, a must for a traditional cream tea with rich Devonshire scones and a delicious, fruity strawberry jam. You MUST use milk with a high fat content, like Jersey milk or it just won’t work. You can not make clotted […]

How to Make Almond Butter

How to Make Almond Butter

Foodie blog winner Fiona Dillon shows how to make almond butter. The same principle can be applied to making peanut butter too. A nut butter is made by crushing nuts to release their oils until they become butter-like in texture. If you like, you can roast the nuts before making the butter, but this is […]

By October 7, 2015 0 Comments Read More →

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