Recipe Post

Came in here for inspiration for a pudding for this evening. Going to makes Foxy's Lemon cream yumm!

But just had to complain that RPM's avatar is noticeable by it's absence!! That is just not tennis mister!! A gal needs her pervery you know

Elderflowers also freeze very well, if you wanted to keep the Elderflower Champagne flowing through the summer.

Makes about 6 litres
Ingredients
4 litres hot water
700g sugar
Juice and zest of four lemons
2 tablespoons white wine vinegar
About 15 elderflower heads, in full bloom
A pinch of dried yeast (you may not need this)
Method: How to make elderflower champagne

1. Put the hot water and sugar into a large container (a spotlessly clean bucket is good) and stir until the sugar dissolves, then top up with cold water so you have 6 litres of liquid in total.

2. Add the lemon juice and zest, the vinegar and the flower heads and stir gently.

3. Cover with clean muslin and leave to ferment in a cool, airy place for a couple of days. Take a look at the brew at this point, and if it’s not becoming a little foamy and obviously beginning to ferment, add a pinch of yeast.

4. Leave the mixture to ferment, again covered with muslin, for a further four days. Strain the liquid through a sieve lined with muslin and decant into sterilised strong glass bottles with champagne stoppers (available from home-brewing suppliers) or Grolsch-style stoppers, or sterilized screw-top plastic bottles (a good deal of pressure can build up inside as the fermenting brew produces carbon dioxide, so strong bottles and seals are essential).

5. Seal and leave to ferment in the bottles for at least a week before serving, chilled. The champagne should keep in the bottles for several months. Store in a cool, dry place.

I was a good girl.... for a change

I can thoroughly recommend Foxy's Lemon Cream, it was absolutely delicious!!!

Brill Gonna try this.....

I'm not sure I could last a week for it to be ready I'm quite partial to the fizzy stuff

The build up is the best thing, didn't you know Anais

for foxylady

* 4-6 cups good-tasting chicken stock (SERVES 2-3 people)
* 1 stalk lemongrass, minced, OR 4 Tbsp. frozen prepared lemongrass (available at Asian stores)
* 3 kaffir lime leaves (available fresh or frozen at Asian stores)
* 3-4 cloves garlic, minced
* 1-2 red chilies, finely sliced, OR substitute 1/2 to 3/4 tsp. dried crushed chili
* 3 Tbsp. fish sauce (available at all Asian/Chinese food stores and some supermarket chains)
* a generous handful of fresh shiitake mushrooms, sliced thinly
* 12 medium raw shrimp, shells removed

* 1 Tbsp. freshly-squeezed lime juice
* 1/3 cup fresh coriander (cilantro), roughly chopped
* optional: 1/2 tsp. sugar
* optional: extra vegetables of your choice cherry tomatoes & broccoli)

Preparation:
For a simple step-by-step version of this recipe, see: Easy Tom Yum Soup Recipe.

1. Pour stock into a deep cooking pot and bring to a boil.
2. Add the lemongrass and boil for 1-2 minutes. If using fresh lemongrass, also add the upper stalk pieces for extra flavor
3. Add garlic, chili, lime leaves, and mushrooms. Reduce heat to medium and simmer 1-2 minutes.
4. Add the shrimp (plus other vegetables such as cherry tomatoes and broccoli, if using). Simmer 3-4 minutes, or until shrimp is pink and plump.
5. Reduce heat to medium-low and add the fish sauce and lime juice. Stir well to combine and gently simmer until hot. Test the soup for salt and spice, adding more fish sauce instead of salt (I usually add 1 more Tbsp.), or more chili as desired. If too sour, add 1/2 tsp. sugar. . If too salty, add another squeeze of lime juice.
6. Serve in bowls with fresh coriander sprinkled over. For an extra hit of flavor, you can also add some Thai chili sauce, either store-bought or the homemade version: Nam Prik Pao Chili Sauce Recipe. ENJOY!

Remembered this thread when I made this earlier today.

Rice Krispie slice - much better than the squares you buy.

A large bag of devon/dairy toffees
A large bag of proper pink and white marshmallows
A medium box of Rice Krispies

Melt the sweets with a dash of milk over a very, very low heat.

Pour half the cereal into a large bowl.
When the sweets are really melted, they will be quite liquid, pour them all over the cereal and stir.
Keep adding cereal and stirring until it just won't take any more.

Have a baking tin lined with baking parchment and unload the bowl of sweet goodness into it.
Press it well down - maybe put another tin on top and press well.
If you want to press it with your hands, dip your fingers in cold water first.
This bit is important, it's the pressing that makes it possible to pick up and eat.

Once it's totally cold and set, cut it out. If you use a biscuit cutter, guess who gets to eat the corners that get left.

Variants
Drizzle melted dark chocolate over in a tastful wiggle pattern.
Add chocolate drops to the cereal.
Add chopped dried fruit - like cranberries - to the cereal.
Add a small choc bar (dark) to the sweet mix.

I believe this keeps quite well. I wouldn't know. It lasts about 2 days in our house.

Take one fireworks factory
add one or two teenagers to taste
stir in a box of matches

Recipe for disaster

I thank you