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Recipes

Rhubarb Gin

For years, I’ve been freezing Rhubarb, when really, I should have been drinking it.

There’s lots of recipes online on how to make pink rhubarb gin, and they’re all pretty much the same.

There's gin and then, there's rhubarb gin


If you start off with a 70cl bottle of gin, by the time you’ve added the sugar and the rhubarb has released it’s syrup, you’ll end up with around a litre of fluid, if not just over that, so with that in mind you’ll need a container that will hold that much fluid, which is quite sizeable.


Ingredients

  • 900g Rhubarb top and tailed
  • 70cl gin
  • 300g of granulated (or caster) sugar

Directions

  1. Wash and chop the rhubarb into thumbs and add to the container with the sugar. Stir, shake and mix the sugar and rhubarb together so that the rhubarb is well coated – leave overnight.
  2. The next evening, add the gin and give everything another good shake and stir. Leave in a cupboard for around 4 weeks.
  3. Using a funnel and a coffee filter, run the liquid into a new container. This is not totally 100% essential in my opinion, but it does produce excellent results.

Enjoy with a tonic of your choice and a slice of lemon 🙂

What gin infusions do you try? Do you know of a variation of this recipe? If yes, I’d love to know in the comments below.

Categories
Recipes

Rhubarb and port crumble

Rhubarb and port crumble

  • Servings: 1
  • Difficulty: easy
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There's rhubarb Crumble... And then there's Rhubarb and Port crumble!

When someone suggested adding a few shots of port to the rhubarb mix… I was intrigued.

Ingredients

  • 450-550g of rhubarb cut up into thumbs
  • 90g of sugar, either caster or granulated will do
  • Approx. 3-4 tablespoons of port to taste
  • 130g of flour
  • 65g of butter
  • 50g of soft brown sugar

Directions

  1. Combine the rhubarb, caster/granulated sugar and port into a saucepan and bring this to a simmer. Keep on a simmer for around 10-5 minutes and once soft, take off the heat and allow this to cool.
  2. Combine the flour, brown sugar and butter into a bowl and work with your fingers until everything is of a breadcrumb consistency.
  3. Pre-heat an oven to 200C – 180C fan – gas 6.
  4. Add the stewed rhubarb to a pie or crumble dish of choice.
  5. Spread the crumble mix over the top evenly.
  6. Bake in the over for 30 minutes or until golden brown.

Serve with cream or topping of your choice 🙂

Categories
Recipes

The ultimate hot toddy

The ultimate hot toddy

  • Servings: 1
  • Difficulty: easy
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I swear by this hot toddy each winter

Feeling a bit cold? Runny nose? Get your schnauzer into this!

Ingredients

  • Juice of one orange
  • Juice of one lemon
  • 2 teaspoons of honey (add as much or as little to taste)
  • 2 tablespoons of either rum, whiskey or brandy (again as much or as little to taste)
  • Boiled hot water

Directions

  1. Boil a kettle and whilst that’s boiling, juice a lemon and an orange.
  2. Add the juices, whiskey and honey into a large mug that will hold at least a pint of liquid.
  3. Top up with boiling water and stir until the honey has melted and is dissolved.

Categories
Allotment Diary

Sunday Night Supper Club with Nicky Patrick at BBC Surrey – Autumn Edition

We were invited back onto the Sunday Night Supper Club with the most awesome Nicky Patrick to discuss food, cooking on a budget, halloween and what’s happening at the allotment.

Sit back and enjoy!

Categories
Recipes

Paprika potato wedges

Paprika potato wedges

  • Servings: 3
  • Difficulty: easy
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Crunchy, fragrant Paprika baked potato wedges from plot to plate.

Comment below if you think these potato wedges are shop bought or homemade?

I was absolutely amazed at how well these came out, and I’m definitely going to make them again soon to make sure it’s not a fluke.

Categories
Recipes

Minted potato salad

Minted potato salad

  • Servings: 2
  • Difficulty: easy
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An easy potato salad recipe with only 4 ingredients

BBQ season is well and truly underway and this is the last potato salad recipe you’ll ever need…Probably…

This is a great way to use up tiny, marble like potatoes that you often find when you dig up potatoes – otherwise known as Fingerlings.

This really is one of those recipes that you adjust to suit your own tastes, so if you require more mint, simple add some more to the sauce, and likewise with the salad creme and mayonnaise.