Sunday, 29 November 2015
Monday, 23 November 2015
We rarely have beef. It takes up a great deal of resources to produce it so large scale consumption is unsustainable. Eating beef for us is therefore something for special occasions. Yesterday was our 30th anniversary so we decided that was worth celebrating. We had some beef we got in a local farm in a swap. It was also an excuse to try out the recently made horseradish sauce.
So dinner yesterday was roast beef, Yorkshire puddings made from our own eggs, our own vegetables and, of course, the horseradish sauce made from our own horseradish and cream.
We have lots of horseradish so we had a go at making horseradish sauce last week, helped by some of Pinkie's milk having a significant amount of cream in it. Here's the recipe:
- 30g grated horseradish root
- 2 tbsp white wine vinegar
- half teaspoon English mustard powder
- half teaspoon sugar
- pinch of salt and pepper
- 300ml of cream from our goats milk.
Soak the grated horseradish in hot water for about half an hour, then strain it. Add all the ingredients together and stir well. That's it.
However, as our cream was a bit runny, we added a bit of flour to thicken it. You may want to add more grated horseradish, depending on taste.
Wednesday, 18 November 2015
Tuesday, 17 November 2015
I didn't get round to making crab apple jelly last year. This year I was determined to make some. There was a good crop on the trees in the local hedgerows so I picked a bucketful and used half to make crab apple jelly. The other half was added to blackberries to make bramble jelly. Alas, half of what I produced has already been traded.