A belated happy new year. I hope that you enjoyed all your celebrations and that any resolutions are still holding their own!
Apologies I have disappeared for a little while. I had an operation at the end of the year, so I have been out of commission, but getting back to fitness slowly and excited to be back in the kitchen soon making our award-winning chutney, jam and marmalade. The shelves are currently empty!
Review of 2021
What an interesting year that was. Like everyone, Myrtles had to rise to several challenges. Most of our events were cancelled, and the only regular market, Malvern Farmers Market. We were thrilled to be at Carfest South at the end of August. Emily joined me and we were chuffed when we sold out of EVERYTHING by 10am on the Sunday morning. Packed up and we got to and enjoy the festival.
There was a different vibe, and it was great to see Chris Evans and so many personalities, back out there circulating and mixing. A joyful but a very grounded festival and we shall be there again in 2022.
A highlight was Rachel Horn’s interview with Billy Piper and Giovanni Fletcher. Three inspirational women and we were there to see them being so candid and honest. Loved it. Then the experience was added to when Chris Evans came and sat on the floor by us. I was invited backstage to pass on a gift that I had for Chris’s wife, Natasha and he was so gracious. Thank you Carfest.
The gift? A collection of the newly launched Lemon Myrtle Seasonings. These are available now in some shops, from our website and from us at events. I am just a little bit in love with our seasonings. They get used daily in my kitchen. Breakfast, lunch, and dinner. A blend of super herb, lemon Myrtle, Droitwich Brine Salt, and another herb. A choice of Oregano, mint, thyme, rosemary, dill, or tarragon. The choice is yours. If you rummage through old blog posts, you’ll find some recipe suggestions, using various seasonings.
My great friend Lisa, who lives in Seattle, USA and I enjoyed promoting our friendship and passion for food in “Foodies Across the Pond” videos on You Tube and even more exciting, the fulfilment of a lifetime ambition, we wrote and published a cookery book. “12 Menus of Christmas”. A collection of delicious recipes, favourites from our own kitchens. We included lots of memories which made it such a personal book. We were thrilled to receive 5-star reviews for it and have only had positive feedback. If you bought one, we would love to hear what you think of it. Congratulations, to Angela who won our giveaway at the end of December.
The most excellent news is that we’ve started to write our second book, to be launched in the summer. Delicious recipes from America the UK, for a differing skill levels and taste buds. More news to come on social media and the Myrtle’s Kitchen blog. Watch this space.
A Myrtles Blog would not be complete without a recipe. Here is a healthy drink option for you to try during Dry January.
Rose Lassi
(Grown up milk shake)
450g natural yogurt / Greek yogurt
2-3 teaspoons rose water
Good Quality Honey to taste
Crushed ice
Fill your glasses with the crushed ice. Blend all the other ingredients and pour over the ice.
p.s. if you like a bit of colour, add some frozen red fruit to the mix.
Blog Notes:
If you love a good pocast, I recommend Giovanni Fletchers “Happy Mum”
Also Chris Evans and “How to Wow” – loads of fascinating stuff.
I hope that you are enjoying the pre-Christmas festivities. Another strange year almost under our belts and I think we are all up for some good food, company, and cheer. We deserve it.
It’s been busy over the last few months and a lot of you will already be aware that I have (at long last) co-written my first cookery book: “12 Menus of Christmas”. A lifelong ambition comes true. I have written it with my lovely friend and 50% of Foodies Across the Pond, Lisa Siegal. Here is the link to Lisa’s website if you would like to know more about what she does and to find some amazing recipes!
No easy task but so enjoyable. Copies are still available on Myrtle’s website or hop to Amazon. A wonderful gift for any foodie or Christmas lover! Find the links below.
Containing a lovely balance of recipes, all tasty of course! We have tried to put ourselves into the book so that you get a little of what we are about. Let me know if you think this worked.
The Myrtle’s Kitchen shelves are almost bare. The seasonings have flown out for hampers and stocking fillers and the preserves. Well, let us just say that I never make enough, but better too little than having any left.
Social media has generated a couple of requests for Christmas ideas from recent posts on social media and I hope that I have answered some of the questions that I have received and below are some of my favourite recipes.
My best piece of advice is “Less is More”.
Why do we decide that at Christmas, we must introduce a 20 a day regime, with every vegetable know on the table. I am not sure how people can even cook so many for one sitting, and oh the washing up. I am a true advocate for writing down all your family favourite vegetables and then reducing the list to three or four really great favourites.
For years I would go to the trouble of making bread sauce, because I love it so much, but I was the only one. I always had so much going to waste. Now if I really cannot do without it, I will buy a good quality helping for one = more time to enjoy Christmas!
Always served, from Delia Smith Christmas, are Parmesan Baked Parsnips. A great favourite, my Mum adored these. I’m not sure that when she first tasted them, she had even had parmesan before, but it was love at first serving.
Delia’s says in her recipe that they can be made 24 hours in advance and reheated (much like roast potatoes). I have never tried this but I’m up for anything that makes life easier!
If these are being served for a vegetarian diet, make sure that you use vegetarian parmesan.
Begin by combining the flour, Parmesan, salt and pepper in a mixing bowl.
Peel the parsnips using a potato peeler. Then halve and quarter them lengthways and cut each length in half across, so that you end up with smallish chunks. Cut out any tough woody centres. Now pop the parsnips in a saucepan, pour in enough boiling water just to cover them and add salt. Put on a lid, bring them to the boil and boil for 3 minutes. Meanwhile have a large kitchen tray ready. Then, as soon as they are ready, drain them in a colander and, whilst they are still steaming, drop a few at a time (with the aid of some kitchen tongs) into the flour and parmesan mixture, shaking the bowl and moving them around so that they get a good even coating. As they are coated transfer them to the tray. Make sure you do them all fairly swiftly as the flour mixture will only coat them whilst they are still steamy! When they’re all coated they are ready to cook or store in the fridge or freeze.
Any leftover flour and Parmesan can be kept (sifted) in the fridge or freezer for another time. What is important is to have plenty in order to coat the parsnips quickly.
To bake them, place a large solid roasting tin in the oven to pre-heat and in it put enough oil just to cover the base and a knob of butter for flavour. Then, when the oven is ready, remove the tin and place it over direct heat (turned fairly low) and, again using tongs, place the parsnips quickly side by side in the tin. Tilt it and baste all the parsnips with hot fat, place the tin in the oven and bake them for 20 minutes, then turn them over, drain off any surplus fat (a bulb baster is good for this) and continue to bake for a further 15-20 minutes or until they are crisp and golden.
Jane’s Cranberry Preserve
Every year since I started Myrtles I have made for Christmas markets, my cranberry preserve. I think that it is even better than a sauce as it last so much longer. This year I have failed miserably, so here is my recipe for you. Happy Christmas!
1kilo Cranberries
100ml water
1 kilo granulated sugar
Grated and juice of 2 oranges
Juice of 2 lemons
45 ml / 3 tablespoons Port
Sterilise jars and lids.
In a heavy based saucepan heat the cranberries and water, until the cranberries are soft and popping. (if the mix is too dry because the water is evaporating, add a little more water).
Add the orange juice and grated rind. Stir in the sugar until completely dissolved. Bring to the boil and boil until setting point is reached.
Remove from the heat.
Add the port. Last year I used an “Elderflower Port” and that worked really well.
Stir the mix. It will bubble up when you add the alcohol.
Pot into sterilised jars while still hot, seal and Label.
I have been asked for ideas for a Vegetarian / vegan Christmas. There are masses of side dishes in the book …..
For Trudy.
Here is a recipe which features in the Menu, A Vegetarian Feast, in our book “12 Menus of Christmas”
One of my absolute favourite things to cook for a dinner party is a Beef Wellington, but I always feel guilty about giving a poor substitution for friends who are vegetarians. Serving this vegetarian Wellington alongside always goes down well and usually guests have a piece of each! If you would like your Wellington to be perfect for a vegan appetite, substitute the egg wash for a vegan milk, (coconut, soya, almond) and make sure that your pre made pastry is suitable.
Mushroom Wellington
Serves 6 Ingredients: 200g / 8oz selection of mushrooms, finely sliced 1 onion, finely chopped 1 garlic clove, crushed 2 tablespoon rapeseed oil 200g / 8 oz cashew nuts 100g / 4oz white bread 1 teaspoon dried tarragon or thyme 2 tablespoon of good quality soy sauce 1 teaspoon marmite 1 teaspoon lemon juice Pinch of sugar 1 savoy cabbage Salt and freshly ground black pepper 250g / 10oz pack puff pastry Egg to glaze
Heat 1 tablespoon of the oil in a deep saucepan and when warm add the chopped onion. Fry until soft and translucent and then add your medley of mushrooms and the garlic. Reduce the heat a little and cook out the mushrooms until soft (about 10 mins). Remove from the heat and set aside. Bring a pan of salted water to the boil. Take about 5 leaves from the savoy cabbage and blanch for a couple of minutes to soften in the boiling water. Transfer to ice cold water to refresh and to keep the crisp green colour. Set aside. Put the cashews and breadcrumbs into a food processor and blitz to a fine crumb In a bowl, bring together the crumb mix the, mushroom mix, tarragon, marmite, soya sauce, pinch of sugar and lemon juice, season. Combine well. Lay your pastry out on a floured surface. Remove the cabbage leaves from the water and pat dry, place them down the centre of the pastry. Carefully place the mushroom mix down the centre of the cabbage leaves. Wrap the leaves around the mushrooms neatly. Preheat your oven to 200’c / 400’f /Gas mark 6 Now for the fancy stuff. With a sharp knife cut the pastry at a 24 ‘angle move your knife down 1 cm down the pastry and cut again and continue until you have a fringe effect. Repeat on the other side of the pastry. Now brush the edges of the fringe with a little water and begin the lattice. Fold in the ends of the pastry to encase the end of the wellington, then alternate the cut fringe strips over the top of the cabbage leaves. The wet edges should secure them into place. Decorate with any trimmings that you may have and then brush with your chosen glaze. Very carefully transfer it to a baking tray with a piece of parchment on it. Cook for 50 – 60 mins until golden brown, crisp, and flaky.
I hope that you use and enjoy some of these recipes, I’d love to see some photos if you do make any.
Have a wonderful and special day and I wish you all the very best for a healthy 2022!
Suddenly autumn has arrived, and my head has turned from salads to slow cooking. I find myself craving, soups and casseroles and I sense that I am not alone. Forget the chocolate, this is what I call “Comfort Food”.
Exciting News: My Lovely friend Lisa from Seattle, one half of the Foodies Across the Pond and I have been working on a new project! 17th November is the launch date of our first Cookery book;
“The Twelve Menus of Christmas”
And I can let you into the secret that there will be some fantastic soup and slow cooking recipes featured! I will keep you posted on the progress and how to get a copy closer to the time!
If you cannot wait until then, here is one of my favourite recipes, that doesn’t feature, but is easy to prepare and delicious. Particularly good for Bonfire night gatherings, this is one of my favourite ways to serve sausages. It includes one of our Lemon Myrtle Seasonings with oregano, if you are yet to introduce these to your kitchen, you could just leave it out of the recipe. (It pains me to say this!)
6 good quality large sausages
1 tablespoon vegetable oil
1 large tablespoon Myrtle’s Orange Marmalade
A pinch of Myrtle’s seasoning oregano
A knob of unsalted butter.
Heat the oil in a frying pan, add the sausages and cook over a medium heat for about 25 minutes (depending upon the size of the sausages). They need to be brown on both sides and cooked through.
Remove the excess oil from the pan, return to the heat and stir in the marmalade, followed by the butter & seasoning. Turn the sausages until they are well coated.
Plate up and spoon on the remaining glaze.
If you should wish to buy some of the seasonings or the marmalade, pop onto the website to purchase. Also, check out some other recipe suggestions in our blog posts. The seasonings make great stocking fillers for foodies.
If anybody sees me meeting myself coming backwards, it is because I am running around in circles at the moment. I am a great advocate for “Doing Less – Well” but I am quite sure that I am not living up to this. Events are now sneaking back on to the calendar, which is such a positive thing to see. The success of our pastries and sharing boxes, introduced in lockdown has meant that we are now back catering a few events and of course we are still filling jars and creating our seasonings.
Not even going to mention that Christmas & Boxing Day chutney is now in production. (Whoops – just did it!)
A positive thing to happen over the last two years for me is my amazing friendship with Lisa who I have teamed up with on YouTube to create “Foodies Across the Pond”. I love out weekly chats. For those that don’t know about Lisa, she lives in Seattle and runs “A Menu for You” which provides recipes to the busy household or the plain uninspired. We share a passion for all things food and share this in our videos.
Our most recent sees us create a couple of recipes for great picnic food. My contribution was a simple herby bread. Watch me make it on the video (link below), but here is the recipe for you.
Herby Bread
For 1 large loaf
If you follow my recipes, you will know that I tend to have a bit of a “Chuck it at me” approach. Please adapt the recipe to suit your own tastes and what is in the cupboard/garden at the time of making.
I have used pine nuts, as I happen to have some but they cost a bomb at the moment, so substitute with almonds, walnuts etc.
Ingredients.
8 tbspn Chopped mixed Herbs (I pick what ever is going wild in the garden).
1 Clove of garlic (If you love your garlic, add another)
50g (2oz) Parmesan Cheese – grated.
50g (2oz) Toasted Pine Nuts
150ml / ¼ Pint Olive Oil
Seasoning
I pack Bread Mix for 1 loaf
I egg beaten.
Method:
Follow the instructions on the packet of your loaf mix, and leave to one side to rise.
Make your herby pesto to go into the loaf. Place the herbs, garlic, chosen nuts & parmesan into a food processor. Start the motor running and slowly start to add the olive oil and combine until you have a vibrant green pesto. Transfer it to a bowl and leave in the fridge until required.
When you bread has risen, transfer to a floured surface and press out the dough to a large flat rectangle. Spread over 8 tablespoons of the pesto mix to just inside the edges of your bread.
I usually have some pesto left to add to a pasta dish for another supper.
Roll up the dough like a swiss roll. Transfer to the tray that you intend to cook the bread on and once again, set aside in a warm place for about half an hour to rise.
Preheat your oven to Mk 6/200c
Brush your dough with some beaten egg, loosen the egg with a little milk if you prefer a “less golden loaf” .
I at this point sprinkle on a pinch of our Myrtle’s Rosemary seasoning.
Bake in the hot oven for 15 – 20 mins, depending on the size of your loaf or until well cooked.
Transfer to a wire rack and cool.
Wrap in parchment for your picnic as the oil in your bread might stain your picnic cloth if packed next to it in your picnic basket. Can you tell that I speak from experience?
Lisa creates a dessert for your picnic. Layering pound cake and the most amazing looking peaches in a kilner jar. A definite for me to have a go at!
It’s out of the bag – I am an Olympic Games addict!
Every four (and the occasional 5 years) I sit and absorb sports that do not normally see time of day on our television sets and I love it. My days in the kitchen are partnered with coverage on the radio.
Eventing, BMX, Triathlon, Taewondo – let me at them.
My lovely friend Lisa, who lives in Seattle, USA and I got down to some serious Olympic chatting with our most recent video to land on YouTube.
In our videos, we do try to offer up some tasty recipes for you as we have a mutual love of food. Lisa shares her Poke recipe and I cook some Tempura Vegetables – quick and easy and great snacking food to have in front of the T.V. whilst watching those Gold Medals being won.
Here is the link for Lisa’s recipe on her “A Menu for You” website.
I had intended to add prawns or squid to my selection but was unable to source in time for making our video, but highly recommend trying this.
Ingredients:
A selection of Vegetables.
I used mushrooms, broccoli red pepper & courgette – but these are only suggestions.
For the tempura batter:
Ingredients
140g cornflour
60g plain flour
Pinch of Baking Powder & salt
160ml sparkling water, chilled
A selection of vegetables
Vegetable Oil
small handful crushed ice will help chill it even more and make for an even crisper batter, but don’t use so much that it dilutes your batter.
Method
Chop your chosen vegetables to sizes that are easy to eat and all roughly similar so that they cook at the same rate. Put onto kitchen paper to remove excess liquid while you make the batter.
To make the batter, mix the flours with a pinch of sea salt and pinch of baking powder. Whisk in the sparkling water and crushed ice if used. It is now ready to use.
Put some vegetable oil on to heat and bring to 180c. Use a deep pan, but do not over fill with oil. You only need enough to cover the veg’.
Dip your vegetables into the batter and carefully add to the hot oil. You will probably need to do this in 3 or batches.
Depending upon the size of the vegetables, they will take 3-4 mins to cook and become crispy.
Remove from the pan with a slotted spoon and put on kitchen paper to remove excess oil.
I wish I could say that I have a magic recipe for a dip to accompany these, but I am guilty of reaching into the cupboard and grabbing. Lots of tasting goes on to check that I get the right blend. Soya sauce usually features although here I have added some ponzu dip to some Japanese rice wine vinegar.
Following our foodies video with the wonderful Pamela Chen, I now always add a pinch of sugar or honey to bring out the umami flavours. That was a gem of a recommendation. I have also added a few slithers of chilli and radish.
I would love to know if you try this recipe, or if you have a favourite dipping sauce! Also, if you have ideas for future Foodies Videos, we would love to hear them.
Continue to enjoy and celebrate this Olympic Games!
Summer is definitely with us and I confess that I am not a huge fan. I can hear the groans already. Trying to cook in this heat is not too much fun. Particularly if it happens to be a day of baking with pastry! But I persevere, being the complete martyr and of course, reminding everybody regularly of my suffering. Good job I love it so much.
Of course not everybody wants to turn on their oven in this heat so here is one of my favourite salad recipes. Apologies, it does involve using a hob, but the pain is only brief!
Lemon Summer Salad
This salad is light, crispy and perfect addition to a picnic or BBQ. If anything is left over, a fantastic lunch box filler!
Ingredients:
150g fine green beans
150g sugar snap peas
50g frozen petit pois
1 x crispy red skinned apple
100g feta cheese
5 x spring onions.
Dressing:
1 x lemon
Olive oil
Black pepper
A large pinch of Lemon Myrtle, Droitwich salt and dill seasoning
Bring a pan of water to the boil.
Top and tail the fine beans and half.
Add the beans and sugar snap peas to the water and bring to a simmer. Cook for 2 minutes. Then add the frozen peas. Bring the water to the boil and remove from the heat. Drain and run under really cold water. This will help to retain the lovely bright green colour.
Meanwhile, juice the lemon and add an equal amount of good quality olive oil, a good grinding of black pepper and your large pinch of Myrtle’s seasoning. Core and thinly slice the apple and add to the lemon mix and stir, making sure that the apple is coated to stop it discolouring.
Chop or crumble the feta.
Thinly slice the spring onions.
Put all of your ingredients together and toss so that they everything is coated in the lovely lemon dressing.
This salad makes a great foundation salad, and you can make lots of changes….
Adding feta or a soft curd cheese like ricotta is a lovely addition.
Or adding some torn chicken, works well in this salad.
I love adding broad beans to the mix, when fresh and in season.
If you prefer things with a little more heat, try adding a little chopped fresh red chilli to the mix.
If you are looking for fresh salad ideas, hop back through our blog posts for more ideas and a particular favourite of mine is the Mocktail v Cocktail blog.
You will also find a video about this in the “Foodies Across the Pond” YouTube channel that I do with my lovely friend Lisa, where we chat all things food. It would be amazing if you would head over there and subscribe to our videos as we do it for the love and it would be great to know that someone is watching!
Enjoy the summer
Jane
x
1Jul
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Cook Books for Foodies
This week on YouTube channel, “Foodies Across The Pond” Lisa and I go down the rabbit hole that is our collection of cookbooks. It is no surprise that we are both cookbooks obsessed! We each chat through 5 of our favourite – “couldn’t do without” books. Hop onto the video for more details but I want to share one of my favourite recipes.
It is no secret that Si & Dave are my guilty pleasure. I love watching them on TV and this series was just fabulous and their lockdown verbal rambles, live on Instagram saved my sanity! Their recipes are always sound and work, and this recipe is one of my favourites and was passed to them by a total stranger in a supermarket! That is my sort of supermarket. The mark of a well used recipe book? The splatters on the page and this page has a lot! Spot them on the photo above.
(Serves at least 12)
Ingredients:
110g raisins
225g dates
175g sultanas
110g currants
275g butter plus extra for greasing tin
1 x 400g tin condensed milk
150g wholemeal flour
Pinch of salt
Scant tsp bicarbonate of soda
1 heaped tablespoon of chunky marmalade (obviously Myrtles if you have it)
Blanched almonds and glace cherries for the top (optional)
Grease ta 20cm square cake tin with a little butter and line with parchment.
Put the raisins, dates, sultanas and currant in a saucepan with the butter, then pour in the condensed milk and 275ml of water Bring to the boil, stirring regularly so the mixture does not stick to the bottom of the pan, and continue to simmer for three minutes. Pour the mixture into a large bowl and allow to cool.
Preheat the oven to 170c /Gas 3. In another bowl, mix the wholemeal and the plain flour with the salt and bicarb. Once the fruit mixture is cool, fold it into the flour and stir in the marmalade. Spoon the mixture into the greased and lined cake tin and decorate with some whole blanched almonds and glace cherries if you want. Put a double layer of baking parchment over the top of the cake to prevent it from burning and bake in the oven for 1 ¾ hours.
At the end of the cooking time, take the cake out of the oven and leave it to cool for 10 minutes before turning it out onto a cooling rack. Make yourself a nice cup of tea and cut yourself a big slice.
Wrap in foil and store in a tin.
One of Lisa’s choices was a book by Diana Henry and she is a firm favourite of mine as well.
I have a particular favourite recipe of hers, which is so versatile and tasty and thought I would share it with you, just in case you are sharing my current craving for vegetables!
From one of my favourite recipe books; “FROM THE OVEN TO THE TABLE” BY DIANA HENRY
1 x red chilli. Halved, deseeded and finely chopped. (more if you like it hotter)
2 Tablespoons finely chopped coriander leaves
Finely grated zest and juice of 1 x lime.
Preheat the oven to 210 c (425 f) Gas mark 7. Take a huge roasting tray or two smaller ones . Put into the oven to heat up.
Put all of the prepared vegetables into a large bowl and add the garlic, oil and seasoning.
Toast the cumin & coriander seeds in a dry frying pan for about a minute until toasting and you can smell the spices.
Pop the toasted spices into a mortar with the turmeric and grind them together.
Add the spices to the bowl of vegetables and turn everything over in the oil.
Take the hot tins and add the vegetables. Roast the vegetables for 25 minutes, tossing the vegetables half way through the cooking time.
In the meantime, mash the butter together with the chilli, coriander, lime zest and juice.
When the vegetables are ready, transfer them to a warmed large, shallow serving dish. Add nobs of the butter all over the top and allow it to melt.
Serve with the natural yogurt (I top mine with fresh coriander) and Myrtle’s Mango Chutney.
I served mine with some roasted chicken which I also added the chilli butter to.
I always have loads left over – this is a really cost effective recipe, which I just love!
For the leftovers:
Make up some couscous, add lime and lemon juice, a bunch of chopped herbs and seasoning to give it flavour. Chop some of your left over vegetables into small cubes and add to the couscous. VERY YUM and great for a quick lunch.
Or
Grab one of your standby curry sauces from the freezer. I recommend trying:
Warm up the curry sauce and add the chopped left over veg. Heat through and serve. Simple suppers, I can’t get enough of them.. Again, great served with natural yogurt and mango chutney. I would serve with rice or naan – or both!
The sun has been to visit and isn’t it amazing how it changes your mood?
Lisa and I have been discussing BBQ food and she has some great recipes coming up over the next few weeks that will be featured on our YouTube channel, Foodies Across the Pond. We are both considering buying a new BBQ – but I had not realised how many choices are out there! Good Grief – where to start?
Last week I created a Mocktail and I am quite converted! Never fear, the chat also includes cocktail recipes.
This week, Lisa is chatting about Manuka Honey and I have integrated the honey into a Cranachan recipe. A fantastic dessert to finish a BBQ. You could take all components to the table and allow your guests to assemble their own! Great fun, but keep an eye on the whisky bottle!
A couple of top tips are:
Don’t use a whisky which is too peat ish as the flavour can dominate.
I used Manuka Honey, traditionally a Scottish heather honey would be used.
Raspberry & Honey Cranachan
Per serving
15g rolled oats
2 teaspoons Scottish whisky
70ml double cream
2 teaspoons of honey
70g raspberries
Toast the oats either in a dry frying pan or in the oven. My oven has a mind of its own, so I prefer to toast them on the hob, where I can keep an eye on them.
Set to one side and allow to cool.
Whisk the cream to soft peak stage then add the whisky and most of the honey. Reserve a little for decoration. Whisk in.
Set aside 3 raspberries for decoration. Lightly squish the raspberries with the back of a spoon, to release juices and set to one side.
When ready to serve, combine cream mix with oats and then gently fold through raspberries. Pile into your serving dish. Top with the remaining toasted oats, raspberries and a drizzle of honey.
Useless information: Originally a breakfast dish and represented a celebration of harvest.
Cranachan is Gaelic for “Churn” and the dish is also known Cream Crowdie.
In Myrtle land….
I have been giving a guided tour of all of our products on Instagram and you can still find the videos on our page. On Wednesday we discussed our Mango Chutney and I have promised our Coronation Chicken recipe which is highly recommended. A must for a picnic hamper.
Myrtle’s Coronation Chicken
Ingredients:
Cooked chicken or turkey, shredded to bite size pieces. (Smaller if for sandwiches).
200g jar Myrtle’s Mango Chutney
200g good quality mayonnaise
200g full fat Greek yogurt
1 heaped teaspoon of your favourite curry powder
Juice of one juice lime
Salt and Pepper
Chopped coriander to garnish optional.
Put the mango chutney, mayo’ and yogurt into a blender with the curry powder. Give a quick whiz until almost smooth. Add the lime juice and the seasoning to taste. Add more curry powder if needed.
Add the chicken pieces and mix. Garnish with the coriander and enjoy.
As I type this, the sky outside my window has turned as strange “graphite” colour and I long for summer teas in the garden. Scones, jam, cream and a pot of freshly brewed tea. Patience is a virtue, and I am sure that the day will come soon, but for the time being, I will not move my wellies from the door.
I have been having great fun with my friend Lisa from Seattle, chatting with foodie heroes and learning so much. Last week I joined Claire from Trumper’s Tea for a lesson in how to make the perfect cup of tea.
But the conversation was about so much more! It was so interesting learning about grass infusions, fruit infusions, how to slurp….. (failed miserably). If you have not watched it, please pop to YouTube and search for Foodies across the Pond. If you could subscribe whilst there, not only would we be grateful, but you will also be notified of any new video’s being added. We are both learning as we go along, please be patient with our techy skills.
At the end of each video, you will find recipe ideas and Lisa has a couple of options, using the chai and Earl Grey teas, both of which would be amazing added to a cream tea.
I was so impressed with the Rooibos tea, one that I had never tasted before and I am a complete convert! Below is the recipe that I created, and I really hope that you will enjoy making it. Send me photographs!
Rooibos Panna Cotta
Serves 4
100ml whole milk
250ml double cream
40g caster sugar
2 gelatine leaves
4 teaspoons rooibos tea
150ml natural yogurt.
Put the rooibos tea, cream and milk into a saucepan, heat carefully to boiling point, but do not allow to bubble boil.
Take off the heat and allow to infuse for half an hour.
Drain through a fine sieve to remove tea leaves and return the cream mix to the saucepan.
Soak the gelatine in cold water for 5 – 10 mins.
Reheat the cream mix. Drain the gelatine, squeezing to remove excess water. Add to the cream and stir until it dissolves.
Allow the mix to cool and then stir in the yogurt.
Pour the mix into your chosen moulds or serving dish.
Chill until set.
If you are using moulds and need to turn out the panna cotta, dip the mould into hot water for a matter of seconds and then turn out onto serving plate.
Serve with a fruit coulis. I particularly like stewing rhubarb until tender and I add the juice of an orange and some vanilla paste. A little sugar to taste.
Myrtle News:
Slowly, we have are starting to have events and this month is one of our favourites! Hellen’s Garden Festival.
If you have never been, we highly recommend this one! We will be there for the two days offering our pastries, preserves and seasonings.
Other dates for this month:
Sunday 6th June – Teme Valley Market at the Talbot Hotel, Knightwick
Saturday 12th & Sunday 13th June – Hellens Garden Festival at Hellens Manor, Much Marcle
Saturday 19th June – Malvern Farmer’s Market
Thursday 24th June Myrtle’s Home Delivery service (order by midnight Monday 21st June)
Gosh, I don’t know about you, but my head is spinning with change at the moment. Not only are we having to keep up with all of the regulations as we come out of, and hopefully stay well out of, lockdown, but we have lots going on in Myrtle land as well.
Finally, we launched our new products; Our range of Lemon Myrtle Seasonings which have been in the planning for so long and I am beyond delighted with them. Every day I have a new favourite. Check them out in our online shop.
They all have Lemon Myrtle running through them, Droitwich Brine Salt and then a herb that I am sure you will know. Just a case of choosing which one. (Dill, Oregano, Tarragon, Rosemary, Thyme and Mint).
Farmers markets are back, and I have been catching up with quite a few of you at these. Thank you for your support. We had two new pastries to offer you this weekend. A brunch roll and a new vegetarian option (Butternut squash, Chickpea & Green bean Sambol. Of course, it has a secret weapon, Myrtle’s Mango Chutney (not so secret any more!)
Last Friday was our first chat in “Foodies across the Pond”. If you have not caught up with this bit of news, let me fill you in. Lisa, my lovely pal who lives in Seattle (USA) and I have teamed up and created “Foodies across the Pond” where we share our passion for all things foodie. We chat with enthusiasts and post the conversations on a YouTube channel along with banter and recipes. We are having so much fun with it!
Last week Lisa spoke to Melina from “Peace & Plenty Farm” in California, where they grow saffron. It was so informative and for our first video, for two not so sprightly things like us, I don’t think we did too badly. This week it is my turn to chat with a local food producer from Herefordshire and I really hope that you can hop on to YouTube to catch it. We would love you to hit the subscribe button, that way we will know that we are not talking to ourselves and you will be notified of any new episodes. It is our intention to add one a week on Foodie Fridays.
Here is my oh so simple saffron recipe, which I hope you will make
Saffron & Garlic Colcannon with Spinach.
I love this recipe, it is so easy, effective and delicious!
I often cook a double batch and use it the next day for a pie topping or Bubble & Squeak.
I have not been specific quantities as I am sure you can wing this according to how many you are feeding.
Ingredients:
Approx ½ kilo / 1lb potatoes
2 cloves garlic – peeled
Pinch of saffron strands
A large handful of spinach leaves (washed)
Butter
Milk or cream
Seasoning
Cut you potatoes into chunks and add them to a pan of salted cold water. Add to this the saffron and garlic cloves.
Cover the pan and bring to the boil. Simmer and when the potatoes are fork soft, they are done.
Add the spinach to the potatoes and use your fork to push them below the water. After a minute, the spinach will have wilted, and you can remove from the heat and drain the potato mix.
Return to your saucepan and to the potatoes add butter and your milk/cream. Add as much as you prefer. Add some salt and pepper and mash with a potato masher.
It is as simple as that.
Emily and I will be out on the road again next week (Thursday 27th) delivering, pastries, picnic boxes, preserves and the new seasonings. We also have a limited amount of the award winning Ruby’s fudge as a one off.
