Month: May 2018

Rhubarb and Vanilla Jam

Rhubarb and Vanilla Jam

This quick and easy Rhubarb Jam, flavoured with vanilla, is tangy and delicious. Rhubarb has a long season, from early spring through to September. It is a great way to use up rhubarb if, like me, you have an over-supply in your garden.   

What you need to know about Rhubarb and Vanilla jam

  • It is a very simple recipe which only uses three ingredients – rhubarb, sugar and a vanilla pod.
  • Try and use jam sugar rather than regular caster sugar. Jam sugar has added pectin which means that the jam will set quickly without you having to cook the fruit for too long. This preserves the flavour.
  • Make sure you sterilise your jam jars before putting the jam into them. This will ensure that the jam lasts longer.
  • The quantities in this recipe results in one large jar of jam. It is very easy to multiply the ingredients if you want to make more jam. As rhubarb is quite tart, the rule of thumb is to have equal weights of raw rhubarb and sugar.
  • I use a vanilla pod to flavour this jam as I think the flavour goes very well with rhubarb. However, if vanilla is not your thing, you can leave it out and just make plain rhubarb jam. It will still taste very good. Alternatively, you can add another flavouring. Cardamon and star anise both go very well with rhubarb – just substitute three dried cardamon pods or two dried star anise pods for the vanilla pod.
  • This Rhubarb Jam is lovely on buttered bread. However, as with all jams, it can also be used as an ingredient in other recipes. It is a good filling for cakes or to add a tang to puddings such as my Bread and Butter Pudding with Rhubarb Jam. 

Other jam and preserve recipes

Making your own jam and preserves is really easy. They taste delicious, keep for a long time and also you know exactly what is in them. You can moderate the sugar content and also be sure that there are no artificial preservatives. It is also a great way to use a seasonal over-supply of a particular fruit.

My home-made jam recipes use seasonal ingredients and often have a bit of a flavour twist.   For example, my Strawberry Jam is flavoured with rose geranium.    I have some simple jams such as my classic Gooseberry Jam.

Some of my other preserve recipes are a bit more unusual.  I make a delectable Rose Petal Jam which can be used in lots of different ways.  I also have a Chilli Jam which is fantastic as a dip or with savoury dishes.

I also have a few recipes for fruit curds including a fool-proof recipe for classic Lemon Curd.  Fruit curds are  brilliant cooking ingredients in everything from ice cream to cakes.

Other rhubarb recipes

I love the sweet-sour taste of rhubarb and, as I have a vigorous plant in my garden, I make lots of recipes with it.

In addition to this jam, I also make Rhubarb Curd which is great on a slice of bread but can also be used in other recipes such as Rhubarb Curd and Rose Ice-cream or as a filling for my Rhubarb and Vanilla Victoria Sandwich Cake.

I also make Rhubarb Compote which is like an unset jam made from a simple mixture of rhubarb and sugar. It is great stirred into yogurt or served with ice cream but can also be used as an ingredient in recipes such as Rhubarb Roulade or Rhubarb Fool.

I also use rhubarb in a good old-fashioned Rhubarb Crumble and also in Rhubarb Crumble Cake which is a simple loaf cake with a crunchy crumble topping.

Finally, I use rhubarb to make Rhubarb Gin which is great on its own or as the basis for a number of Rhubarb Gin Cocktails. It is really easy to make flavoured gin which is much cheaper than premium shop-bought brands.

Loved this recipe? Checkout the Recipe Index.

rhubarb jam
Rhubarb jam

Rhubarb and Vanilla Jam recipe

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rhubarb jam

Rhubarb and Vanilla Jam

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 1 large jam jar 1x
  • Category: Jam
  • Cuisine: English
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Description

This tangy Rhubarb Jam, flavoured with vanilla, is delicious and very easy to make. 

Ingredients

Scale
  • 600 g (1 lb) rhubarb
  • 600 g (1 lb) jam sugar (with added pectin)
  • 1 vanilla pod

Instructions

  1. Wash your rhubarb and cut into 2 cm (1 inch) pieces.
  2. Put the pieces into your saucepan along with the sugar.
  3. Cook on a low heat so that the fruit releases its juices and the sugar dissolves.  Add the vanilla pod.
  4. Turn up the heat so that the mixture is bubbling and cook for around 15 minutes.  By this time, it should be thickened.
  5. Sterilise your jam-jar and then pour the jam mixture into it.  Allow to cool and then cover with a lid.

Notes

You can sterilise your jam jar by washing in warm, soapy water and then rinsing well and allowing to dry off for 15 minutes in an oven set to 140C/120C fan/gas 1.

This jam will keep for six months if the jar is kept unopened.  Once you have opened the jar, keep it in the fridge and eat the jam within a month.

Keywords: rhubarb, jam

Loved this recipe? Checkout the Recipe Index.

Roast Chicken with Garlic, Lemon and Thyme and Dauphinoise Potatoes

Garlic butter with thyme and lemon
Ingredients for garlic, thyme and lemon butter

Roast Chicken with Garlic, Lemon and Thyme and Dauphinoise Potatoes

Roast Chicken with Garlic, Lemon and Thyme, together with my healthier version of Dauphinoise Potatoes, make a fantastic and easy Sunday lunch.

The chicken will be very garlicky, with the flavour enhanced by the lemon and thyme.  I have toned down the garlic in the Dauphinoise potatotes but feel free to increase it if you are feeding lots of garlic lovers!     Dauphinoise Potatoes make a great accompaniment to roast meat but also are popular with vegetarians.  Soft potatoes, flavoured with thyme and garlic, with a crispy top – who wouldn’t want this with their Sunday lunch?

My version is a lighter, and healthier, version of the traditional recipe for Dauphinoise potatoes which uses cream (or a mix of milk and cream).  I just use milk as I find the traditional version is too rich and heavy.  The milk gets absorbed by the potatoes, along with the flavours of the garlic and thyme.  When people eat this dish, they often think that there is cheese included, although there isn’t, because of the way the milk reduces.   This is also a very accommodating dish as it is made in advance and it is happy sitting in a warm oven if more time is needed for other elements of your meal.

Oven-ready chicken..
Chicken smothered in garlic, lemon and thyme butter and ready for the oven

Roast Chicken with Garlic, Lemon and Thyme

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Garlic, thyme, lemon butter makes your chicken delicious

Roast Chicken with Garlic, Lemon and Thyme

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 120
  • Total Time: 2 hours 15 minutes
  • Yield: for 6 people 1x
  • Category: Chicken
  • Cuisine: English
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Description

Crispy-skinned roast chicken, flavoured with garlic, lemon and thyme – who wouldn’t want this for Sunday lunch?

Ingredients

Scale
  • 1 chicken
  • Sprig of thyme
  • 1 lemon
  • 4 cloves of garlic (crushed)
  • 125 g butter (softened)
  • Salt and pepper

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Remove the thyme leaves from the woody stems (keep the stems) and put them in a small bowl. Add the grated zest of your lemon along with the crushed garlic. Put your softened butter into the bowl and mash to combine with the other ingredients.  Season with salt and pepper.
  3. Loosen the skin on your chicken’s breast by gently pushing your fingers under it. Push half of the flavoured butter under the skin.  Smear the other half of the butter all over the chicken.
  4. Quarter your zested lemon and put this in the chicken’s cavity along with the thyme stems.
  5. Place your chicken in the roasting pan and cover with foil.
  6. Place your chicken in the oven. The time that it will take to roast will depend on its size but will probably be between one and a half and two hours.   Remove the foil for the last 30 minutes of cooking time.
  7. When it is done, remove the chicken from the roasting pan and put it on a warm plate, covered with foil, to rest for 10 minutes.
  8. If you want gravy, you can use the following method. Pour the juices from the roasting pan into a measuring jug or similar container.  The juices will settle within a minute or so with the fat rising to the surface.  Take two tablespoons of the fat and return them to the roasting pan.  Add two tablespoons of plain flour.  Stir together and cook over a low heat for a few minutes.  Add the rest of the chicken juices to the roasting pan together with some hot water (either from the kettle or water used to cook vegetables is great).  Allow to bubble for a few minutes and then pour into a gravy boat or jug to serve.

Keywords: chicken with garlic and thyme

Ingredients for Dauphinoise potatoes
Potatoes, garlic and thyme

Dauphinoise Potatoes

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Dauphinoise potatoes

Dauphinoise Potatoes

  • Author: Tastebotanical
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: for 6 people 1x
  • Category: Potatoes
  • Cuisine: English
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Description

Crisp on the top, soft and creamy underneath, and flavoured with garlic and thyme, these potatoes are fantastic with roast meat or grilled fish.

Ingredients

Scale
  • 1 kilo potatoes
  • Sprig of thyme
  • 1 clove of garlic
  • 500 ml milk
  • Salt and pepper

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Butter the oven-proof dish
  3. Peel and slice the potatoes thinly into disks
  4. Put a layer of potato disks in the dish. Dot with knobs of butter. Season with salt and pepper – it is really important to season every layer. Sprinkle with a few thyme leaves and a little crushed garlic.  I prefer this dish to have a whisper of garlic so only use one clove throughout but feel free to increase the amount of garlic if you like!
  5. Repeat step 3 until the dish is filled.
  6. Pour the milk into the dish.
  7. Put the dish into your oven and cook for around 1 hour. At the end of this time, the potatoes should be soft, and most of the milk should have been absorbed, and the top should be crisp and golden.

Keywords: dauphinoise potatoes, garlic potatoes

Dauphinoise potatoes
Potato slices
Potatoes, thyme, garlic
Dauphinoise potatoes – ready for the oven


Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

Garlic Tart

Garlic Tart

Shallot, Thyme and Anchovy Tart

Shallot Tart with Thyme and Anchovy

Vegetarian Mushroom and Chestnut Pies

Mushroom and Chestnut Pies

Rum Banana Bread

Rum and Banana Bread

Lilac Sugar, Lilac Honey and Lilac Syrup

Jars of lilacs
Lilac Sugar

Lilac Sugar, Lilac Honey and Lilac Syrup – three easy ways to capture that wonderful fragrance for culinary use!

I love lilacs!  The lilac bushes are just coming into bloom now and we have bushes flowering in our garden and neighbouring gardens in a range of shades from white to palest mauve to rich purple.  Whatever the colour, they all have a fantastic, sweet, floral perfume, strongest when the sun has been shining as it has for the last few days.   Who wouldn’t want to catch a drift of the scent of lovely lilacs on a late spring day?

As well as making your garden more beautiful, lilacs are also edible and their wonderful scent can be captured in a range of ways and used in cooking and in summer drinks.  The flavour is not as strong as some highly-scented edible flowers, such as rose or lavender, but I think its delicacy matches the mood of late spring perfectly.   The flowers can also be used straight-off to decorate cakes, cookies and puddings.

I have included three ways in which the fragrance of lilac can be easily captured to create scented ingredients that can be put to culinary use.   The methods are really straightforward, particularly for the Lilac Sugar and Lilac Honey, and make a great project for children (and they can give the jars as gifts!).

sugar and honey
Lilac sugar and honey

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Lilacs and sugar

Lilac Sugar

  • Author: Tastebotanical
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 1 jam jar
  • Category: Baking ingredients
  • Cuisine: English
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Description

Making Lilac Sugar is a really simple way of capturing the floral fragrance and making an ingredient that can be used to add it to a range of baked goods and puddings.

Ingredients

  • Caster sugar
  • Lilac flowers (as with any edible flowers, make sure that you know that these have not been sprayed with pesticides etc)

Instructions

  1. Wash your lilacs and pull the little flowers off the stems.
  2. Sterilise your jam-jar.
  3. Put a layer of caster sugar in the bottom of your jam-jar (about 1 cm deep).  Next add a similar layer of flowers.  Repeat until you have filled your jar.
  4. Put a lid on your jar and leave it in a cool place (larder or cupboard) for at least one week.  At the end of this time, the sugar will have been infused with the perfume of the flowers.
  5. When you wish to use your sugar, you can sift it through a wide-meshed sieve to remove the flowers.

Notes

You can sterilise your jam-jar by washing it in warm, soapy water, rinsing well and then drying off for 15 minutes in an oven set at 140C/120C fan/gas 1.

Although preparation time is only 15 minutes, you will need to leave the sugar for around a week to allow the lilac flavour to infuse.

 

Keywords: lilac sugar

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Honey jar

Lilac Honey

  • Author: Tastebotanical
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 1 jam jar
  • Category: Baking ingredients
  • Cuisine: English
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Description

This is a way of infusing honey with the scent and taste of lilac.  It can be used as a spread on bread or toast or as a culinary ingredient.

Ingredients

  • A small jar of honey (avoid honey that is strongly flavoured and, if there are any small producers near you, try and use that and support your local bees!)
  • Lilac flowers (as with any edible flowers, make sure that you know that these have not been sprayed with pesticides etc)

Instructions

  1. Wash your lilacs and pull the little flowers off the stems.
  2. Sterilise your jam-jar.
  3. Fill your jam-jar with the flowers.
  4. Pour in honey into your jam-jar until it reaches the top.
  5. Put a lid on your jar and leave it in a cool place (larder or cupboard) for at least one week.  At the end of this time, the honey will have been infused with the perfume of the lilac flowers.
  6. When you wish to use your honey, you can strain it through a wide-meshed sieve to remove the flowers.   If the honey is too viscous, you can strain it more easily if you warm it slightly by putting the jar in a bowl of hot water for a few minutes.

Notes

You can sterilise your jam-jar by washing it in warm, soapy water, rinsing well and then drying off for 15 minutes in an oven set at 140C/120C fan/gas 1.

Although preparation time is only 15 minutes, you will need to leave the honey for around a week to allow the lilac flavour to infuse.

Keywords: lilac honey

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Jars of lilacs

Lilac Syrup

  • Author: Tastebotanical
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 1 jam jar 1x
  • Category: Baking ingredients
  • Cuisine: English
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Description

Making syrups is a traditional way of capturing the flavour of herbs or flowers, in this case lilac, so that they can be used as culinary ingredients.   This syrup can add flavour to baked goods, puddings and cocktails.

Ingredients

Scale
  • 350 g caster sugar
  • 500 ml water
  • Around 30 g of Lilac flowers (as with any edible flowers, make sure that you know that these have not been sprayed with pesticides etc)

Instructions

  1. Put the water and sugar into your small saucepan and heat gently until the sugar has dissolved.
  2. Add the lilac flowers and simmer uncovered for around 15 minutes.
  3. Sterilise your jam-jar.
  4. Remove the pan from the heat. Pour the liquid into your jam-jar through a sieve to remove the flowers.
  5. Allow to cool and it is ready to use.

Notes

You can sterilise your jam-jar by washing it in warm, soapy water, rinsing well and then drying off for 15 minutes in an oven set at 140C/120C fan/gas 1.

Keywords: lilac syrup

Uses for Lilac Sugar, Lilac Honey and Lilac Syrup

Sprinkle the Sugar over pancakes or waffles or drizzle with the honey or syrup

Use syrup to make soft drinks (one part syrup to four parts water) or as a basis for cocktails

All can be included as an ingredient in baking – cakes, cookies and scones – or puddings and making icing.  Just replace normal sugar or syrup in your recipes with flavoured versions.

The honey and syrup can be used to sweeten whipped cream – lovely with scones or pastries!

You may also like..

Dandelion Syrup and Dandelion Jelly

Dandelion honey
Dandelion Jelly

Strawberry and Rose Geranium Jam

Strawberry Jam
Strawberry and Rose Geranium Jam

Dandelion Syrup and Dandelion Jelly

Dandelions and waffles
Dandelion syrup and waffles

Dandelion Syrup and Dandelion Jelly

If your garden, like mine, is currently over-run with dandelions, stop a minute before uprooting them and consider how they might be used more constructively.

At this time of year, I spend a lot of my gardening time trying to clear the unwanted crop of dandelions.  They seem to pop up overnight and, where the previous evening I have a bed of beautiful and elegant spring flowers, the next morning they have been joined by a number of  shaggy yellow interlopers.  It is as if several cast members from EastEnders have stumbled onto the set of Downton Abbey!

Dandelions are actually both nutritious and delicious and all parts – roots, stems and flowers – have culinary and therapeutic uses.   The roots are traditionally used to make  tea and as a basis for Dandelion and Burdock, a beverage produced since the Middle Ages and still consumed by those who wish to reinforce their hipster credentials.  The stems and leaves can be used raw in salads or cooked, and combined with other spring greens, add a refreshing bitterness to stuffings and pies.    The flowers do not taste bitter and have a lovely, floral, spring-like flavour – matching their cheerful colouring and feisty attitude – which can be captured in syrup or jelly or used as a baking ingredient.

I have provided recipes for Dandelion Syrup and Dandelion Jelly below.  They both start off with the same process of creating a “dandelion tea” by steeping the flower petals overnight in water, and are excellent ways of using all those pesky intruders in your garden.  If you can’t beat them, eat them!

Soaking dandelion flowers
Wash your dandelions

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Dandelion Syrup

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 2 jam-jars 1x
  • Category: Baking ingredients
  • Cuisine: English
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Description

This is a beautiful, fresh, floral tasting syrup, flavoured with dandelions, which can be used on waffles, ice-cream or as a base for cocktails.

Ingredients

Scale
  • 100 dandelion flowers – make sure that these have been grown somewhere that has not been treated with pesticides or fertilisers
  • 500 ml water
  • 300 g caster sugar
  • Juice of half a lemon (optional)

Instructions

  1. Wash your dandelion flowers in a bowl of cold water to remove dirt and small insects.
  2. Cut the petals off the flowers just above the green sepals.  You do not want to include the green bits as these will be bitter.
  3. Put the petals into a heavy pan with 500 ml of water and heat to simmering point and then remove the pan from the heat and allow to cool. Then place the pan containing the water and petals in the fridge overnight.
  4. The next day, strain the liquid through a sieve to remove the petals and return it to your heavy pan.
  5. Add the sugar and lemon juice and simmer gently uncovered for around half an hour until the liquid is thick and syrupy.
  6. Then transfer the syrup to a sterilised jar or bottle.

Notes

You can sterilise your jam-jar by washing it in warm, soapy water, rinsing well and then drying off for 15 minutes in an oven set at 140C/120C fan/gas 1.

Uses for Dandelion Syrup include:  Pour over pancakes or waffles; Use to make soft drinks (one part syrup to four parts water); Use as a basis for alcoholic cocktails.

Keywords: dandelion syrup

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Dandelion honey

Dandelion Syrup and Dandelion Jelly

  • Author: Tastebotanical
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 2 jam-jars 1x
  • Category: Baking ingredients
  • Cuisine: English
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Description

This is an unusual jelly which is flavoured with the fresh, floral scent of dandelions.

Ingredients

Scale
  • 150 dandelion flowers –  make sure that these have been grown somewhere that has not been treated with pesticides or fertilisers
  • 500 ml water
  • 500 g  jam sugar (this is caster sugar with added pectin)

Instructions

  1. Wash your dandelion flowers in a bowl of cold water to remove dirt and small insects.
  2. Cut the petals off the flowers just above the green sepals.  You do not want to include the green bits as these will be bitter.
  3. Put the petals into a heavy pan with 500 ml of water and heat to simmering point and then remove the pan from the heat and allow to cool. Then place the pan containing the water and petals in the fridge overnight.
  4. The next day, strain the liquid through a sieve to remove the petals and return it to your heavy pan.
  5. Add the jam sugar and bring to the boil.  Then allow to continue boiling for 10 minutes until the setting point is reached.  (You can judge the setting point by putting a saucer in your freezer before making the jelly.  Spoon some of the jelly onto the cold saucer and leave to cool.  If the surface of the jelly crinkles when you push it with your finger, it is ready.  If not, continue boiling and try again after a few more minutes).
  6. Remove from the heat and then pour into a sterilised jar.

Notes

Although preparation time is only 30 minutes, you will need to leave the mixture overnight (see step 3) to allow the flavour to infuse.

You can sterilise your jam-jar by washing it in warm, soapy water, rinsing well and then drying off for 15 minutes in an oven set at 140C/120C fan/gas 1.

Uses for  Dandelion Jelly:  Spread on crusty buttered bread; Use as cake filling.

Keywords: dandelion jelly

Yellow, shaggy dandelions
Dandelion flowers

Rhubarb Curd and Rose Ice-cream

Rhubarb Curd and Rose Ice Cream

This Rhubarb Ice Cream is made from rhubarb curd flavoured with rosewater. It is a really quick and easy ice-cream which manages to taste both familiar and exotic and its soft pink colour looks wonderful!    Rhubarb and rose go very well together and each enhances the flavour of the other.  The sharpness of the rhubarb, the sweet floweriness of the rose plus soft billowing cream is a winning combination.    Don’t overdo the rose flavouring as you want it to balance and not over-power the taste of the rhubarb.  The ice-cream should make you think of an English summer garden – with a whisper of rose-water giving a hint of exotic Arabian Nights rather than a full-on Fry’s Turkish Delight flashback!

What you need to know about this recipe

  • You can make this recipe with home-made Rhubarb Curd or with the shop-bought variety. If you have never made Rhubarb Curd, it is very easy and a lot cheaper than buying ready-made!
  • Although you can make this recipe without an ice cream maker, it is a lot easier if you have one. You can buy a basic ice cream maker fairly cheaply.
  • It is best to start this recipe the day before you eat it. This will mean that once you have made the basic custard, it will have time to chill down before you put it in the ice cream maker the next day.
  • You can also make this ice cream well in advance if that is more convenient. I generally make double the quantity and keep it in the freezer where it will last for up to three months.
  • As with most home-made ice creams, it helps to remove the container from the freezer about ten minutes before serving as this will make it easier to scoop.

Other home-made ice cream recipes

I am a great home-made ice cream enthusiast. I make it in the summer, of course, but am happy to eat it in winter too! There are some brilliant, shop-bought ice creams available but it is so easy to make your own. I like to experiment with flavours and some of my other ice cream recipes are listed below.

Other rhubarb recipes

I love rhubarb and have lots of other rhubarb recipes. It makes a great jam, compote or fruit curd. It is also great in a crumble. Rhubarb is also good in many home-baking recipes such as Rhubarb Upside-down Cake, Rhubarb Crumble Cake, Rhubarb Bread and Butter Pudding, Rhubarb Victoria Sandwich Cake and Rhubarb Roulade. It also makes a good basis for cold desserts such as Rhubarb Curd and Rose Ice Cream or Rhubarb Fool. You can also use it to make Rhubarb Cordial and a pretty good Rhubarb Gin liqueur!

Loved this recipe? Checkout the Recipe Index.

Rhubarb Curd and Rose Ice Cream recipe

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Rhubarb, rose, cream

Rhubarb Curd and Rose Ice-cream

  • Author: Tastebotanical
  • Prep Time: 30
  • Total Time: 30 minutes
  • Yield: for 6 people 1x
  • Category: Ice-cream
  • Cuisine: English
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Description

This is a lovely ice-cream to make in early summer which combines the flavours of rhubarb and rose.

Ingredients

Scale
  • 600 g (1.5 lbs) Rhubarb Curd – you can either make your own (See my recipe for homemade Rhubarb Curd) or you can buy it in good supermarkets or food stores
  • 300 ml (Half a pint) double cream
  • A teaspoon of rosewater
  • A few drops of pink food colouring (optional)

Instructions

  1. Whisk the cream until it forms soft peaks.
  2. Stir in the Rhubarb Curd.
  3. Add a teaspoon of rose-water.
  4. Add a few drops of pink food colouring if you feel the mixture needs to be pinker!  This won’t be necessary if you have already added colouring to home-made  Curd.
  5. Put the ice-cream mixture in your ice-cream maker, process until thickened and transfer to a freezer-proof container and store in your freezer until required.  Alternatively, as outlined above, you can put the ice-cream mixture straight into the freezer if you don’t have an ice-cream maker.

Keywords: rhubarb ice-cream, rhubarb and rose ice-cream