Recipes ...

Grown-Up Strawberry Frozen Yoghurt
 

500g strawberries

¾ cup sugar

1 tablespoon vodka

1 ½ teaspoons lemon juice

1 ½ cups wholemilk yoghurt

 

  • Combine first four ingredients in a bowl, cover and sit at room temperature for an hour to macerate

  • Combine mix and yoghurt and blend until smooth.   Sieve to remove seeds (optional)

  • Chill in fridge until very cold

  • Either:

               - Freeze in ice cream maker and then transfer to freezer to store or eat                         immediately

               Or

               - Put straight in freezer in container but remove after 1 hour and whip to                       remove ice crystals before returning to freezer.  Leave for an hour or so                       before serving

Lemon Curd Frozen Yogurt

 

500g wholemilk yoghurt

3 tablespoons good quality lemon curd (adjust to taste) - we always use Nain's (Joyce Jerman)

 

Make sure both ingredients are well chilled before you start

 

  • Mix ingredients together

  • Either:

              - Freeze in ice cream maker and then transfer to freezer to store or eat                          immediately

              Or

              - Put straight in freezer in container but remove after 1 hour and whip to                        remove ice crystals before returning to freezer.  Leave for an hour or so                      before serving

Frozen Yoghurt Dipped Strawberries

 

Strawberries

Wholemilk Yoghurt

Sugar/vanilla essence to taste (optional).  

 

Make sure both ingredients are well chilled before you start

 

  • Flavour the yoghurt if desired with sugar/vanilla

  • Clean and trim the strawberries

  • Dip strawberries in the yoghurt

  • Place on a baking tray lined with baking parchment or greaseproof paper

  • Freeze

  • Package in an airtight container if you are not going to eat immediately.

  • Serve with a cocktail stick

Can’t always cook: Making home-made butter (and butter milk) 

Home-made cheese - Raw Hurdlebrook Blue

King Oyster Mushroom & Cream Pasta

 

Mint chocolate ice cream

Home-made Raw Butter

 

Our lush Guernsey cream

Pinch of salt

 

 

  • Beat the cream on a medium speed until it thickens and then separates

  • Strain off the buttermilk (keep for drinking or to use in cooking)

  • Squeeze the butter with your hands to remove remaining buttermilk

  • Wash butter in cold water and then squeeze out last of the water

  • Kneed in salt (optional)

  • Shape and wrap in paper or press into pots.

  • Chill and eat within a week or freeze.

Our cream is included in Nigel Slater’s Kitchen Diaries

And Simon Hopkins also paired our cream with his Rhubarb Crumble on BBC2's Best Bakes Ever Ep.21