You will need:
Friday, 13 September 2013
You will need:
1 cup nasturtium leaves, flowers, and buds
1 bottle of dry white wine vinegar
Place the ingredients in a clean clear glass bottle. Tightly seal. Let sit for at least 3 weeks before using. Place a new nasturtium in the finished bottle for decoration, but make sure the vinegar always covers the flowers.
Monday, 9 September 2013
One of the easiest and most popular dishes for rose hip is rose hip jam. You will need:
1 kg of rose hips washed and de-seeded
1 kg of sugar
1 liter water
1 vanilla pod (optional)
Collecting the rose hips is a joy as they are so easy to forage and collect. The hard part is de-seeding but well worth the effort as most of the flesh is where the taste and texture is. I have tried many methods of de-seeding (including freezing) but now simply pick firm rose hips and then once washed, I cut in half and using a small mustard spoon, swiftly extract the seeds from each half. If you don't have a mustard spoon try a teaspoon instead. Once de-seeded, place the rose hips in a pan of boiling water with the sugar and the vannila pod (Vanilla pod should be cut and the vanilla exposed). Gently boil for 15/20 minutes or until hips are soft. Once the jam has started to set, place in sterialised jars and allow to cool. The jam is wonderful as an accompaniment with goat cheese, bread rolls and I even place a large dollop on occasions in my porridge oats!