Posts Tagged ‘recipe’

Have you started growing your own mushrooms at home yet? If not, why not give it a try using one of our mushroom growing kits and then you will be able to make your own truly homemade Mushroom Soup.

Small Mushroom Growing Kit

Mushroom Soup

  • 500g mushrooms cleaned and chopped
  • 90g butter
  • 2 medium onions chopped
  • 1 clove of garlic crushed
  • 2 tablespoon plain flour
  • 1 litre hot chicken stock
  • 4 tablespoons cream
  • Salt and freshly ground black pepper
  • Chopped chives or parsley to garnish

Heat the butter in a pan cooking the onions and garlic until soft then add the mushrooms and cook on a high heat for 3 minutes stiring constantly. Sprinkle the flour over the mushrooms and mix to combine, pour in the stock, bring to the boil and simmer for 10 minutes. Leave the soup to cool for 10 minutes before blending with a hand blender or food processor until smooth. Season with salt and pepper, reheat the soup if necessary and stir in the cream, garnish with chopped chives or parsley and serve with crusty bread. Serves 4.

This soup is suitable for freezing in a plastic container should you have any left!

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This dessert is super easy to make, and although it may involve a little bit of cheating, I grow my own berries so don’t feel quite such a fraud!

Simply take a selection of summer fruits such as red currants, raspberries and  strawberries, rinse them and toss in a few teaspoons of lemon juice.

Take some meringue nests (you could make them yourself but I buy mine already made) and add a spoon of freshly whipped cream to the centre.  For a healthier alternative you could substitute with creme fraiche or yoghurt.

Pile on a tablespoon or two of fresh berries, then drizzle with chocolate sauce and a sprinkling of chopped nuts.

Serve immediately for a totally delicious dessert!

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 Salmon & Cream Cheese Mash


  • 500g medium Winston or Majestic potatoes, diced
  • 100g low-fat soft cheese
  • 75g smoked salmon, thinly sliced
  • Handful of fresh chives, chopped


  1. Boil the potatoes for 8-10 minutes until tender, drain and return to the pan
  2. Mash with the soft cheese, adding a dash of milk and a little butter
  3. Stir in the salmon and chives, season to taste. Serve immediately



  • 100g spring onions sliced
  • 100g butter
  • 900g mashing potatoes such as King Edward or Maris Piper
  • 150 ml full fat milk
  • Extra butter for serving


  1. Put the spring onions and milk in a small pan and heat to boiling. Take off the heat and leave
  2. Peel and chop the potatoes and boil until tender
  3. Drain and mash the potatoes with the butter until no lumps are left. Reheat the milk and the spring onions, then gradually beat this into the potatoes, mixing well with a wooden spoon to make the potatoes fluffy. Season well and serve.


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As autumn descends the hedgerows become full of wild berries.  A valuable source of winter food for birds, why not harvest a few hawthorn berries and have a go at making this old fashioned jelly.

Find a crop of berries that appear juicy and are nice and ripe.  Three pounds of berries will make around two jars of jelly.


3 lb hawthorn berries
Sugar – 1 lb of sugar per pint of liquid
Juice of 1 lemon


Take the berries, remove all the stems and wash

Put in a pan, cover with water and bring to the boil

Simmer for around an hour and mash the berries part way through

Strain the mixture through some muslin

Take 1 lb of sugar per pint of juice and put in a heavy saucepan

Add the juice of a lemon to the sugar

Add the strained hawthorn juice

Bring to the boil and stir well to dissolve the sugar

After a few minutes add a teaspoon of the mixture to a saucer and allow to cool.  With a knife cut across the mixture and if a thin skin has formed the jelly is ready

Pour the mixture into sterilised jars and seal securely with lids.


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Elderflower cordial is a delicious drink from the hedgerows and the elderflowers are perfect for picking over the next few weeks. 

Best harvested on warm, sunny days this recipe is easy to follow and bottles a beautifully, fragrant taste of summer.



8 elderflower heads
400g castor sugar
600 ml water
Zest and juice of 1 lemon
1 dessert spoon of citric acid


1. Shake, then gently rinse the elderflowers to remove any insects, and then place in a large bowl.

2. Put the sugar into a pan with the water and bring up to the boil, stirring until the sugar has dissolved. 

3. Add the lemon zest and juice to the bowl of elderflowers.  Pour over the sugar-water solution, and then stir in the citric acid. Cover with a cloth and then leave at room temperature for 24 hours

4. Strain the cordial through a muslin cloth

5. Pour into bottles, screw on the lids and store somewhere cool and dark ready for use.


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