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Cranberry Gin

Home-made Cranberry Gin Zing and zesty home-made Cranberry Gin is one of my favourite seasonal drinks. This delicious Cranberry liqueur has the wonderful sweet-sour taste of fresh cranberries and is perfect at a Christmas or New Year party or after a seasonal family celebration. I make it for my family to drink over the holiday season but also make a few extra bottles as they are brilliant…

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Blackberry Gin

Home-made Blackberry Gin

This method for home-made Blackberry Gin is incredibly easy and results in a beautiful ruby-coloured, sweet liqueur. It has a delicious, rich, sweet-sour flavour.

I have only recently started making Blackberry Gin. Having had some initial success with Elderflower Gin and Rhubarb Gin (which is great for cocktails!) last year, I started to think about other seasonal fruits that I could use to produce delicious home-made gin! I have always been a keen blackberry picker but, in the past, have used them for jam and also cakes, puddings and desserts such as Blackberry Muffins, Blackberry Crumble and Blackberry Fool. However, it occurred to me that they might taste pretty good as a flavouring for gin.

Late August and early September is blackberry season in the Cotswolds. On my daily dog walks, I see the brambles growing rapidly during early summer. By mid-summer, their flowers are turning to fruit. In late summer, within a week or so, they suddenly seem to be covered in hundreds of juicy blackberries. You can, of course, buy blackberries all year round in supermarkets these days. However, there is nothing like picking your own. Even people who would never forage for any other kind of wild produce have memories of going blackberrying. Where I live, it is a pretty popular thing to do. On my relatively short drive to work last week, I saw no less than three groups of people, equipped with plastic containers and thick gloves, picking the blackberries that grow along the roadside.

In the past few years, there has been an increase in the popularity of flavoured gins, including Blackberry Gin, produced by niche producers and selling for a premium in supermarkets. I think home-made and traditional is best in terms of both flavour and price, so why not try making your own? It is really easy!

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What you need to know about making Blackberry Gin

First off, it is incredibly easy. Even to describe it as a recipe is a bit of an exaggeration! You simply need to combine the blackberries, sugar and gin and leave for the delicious fruity flavour to infuse the liquid.

However, you do need to think ahead. You cannot just rustle up a batch of Blackberry Gin to drink tomorrow as it needs around a month for the infusion of flavour to happen.

I think of this as a seasonal recipe and make it in August and September when there are plentiful wild blackberries growing near my house. I make a lot of infused gins around that time of year using season produce such as damsons, plums and also late rhubarb. Their sweet, fruitiness makes them ideal as drinks over the Christmas and New Year period.

However, if you want to make this recipe using bought blackberries – either fresh or frozen – it will still work. It will just be a bit more expensive to make as the main flavouring ingredient is not free! Also, I find that shop-bought blackberries tend to be sweeter than wild blackberries so you won’t get such a tangy sweet-sour flavour.

I use a basic, “own-brand” gin from the supermarket to make this recipe. It is not worth using anything fancy. You can also use vodka as an alternative.

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How to drink Blackberry Gin

The result of this recipe is a sweet, alcoholic liqueur-style drink. I like it best served on its own in a small glass (or maybe several small glasses!). You can drink it as an aperitif before a meal or, my preference, as a liqueur at the end of a meal. It is also a good to drink as an accompaniment to a dessert course, as alternative to a dessert wine. This is particularly true if the dessert includes blackberries or other complementary flavours such as apple.

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Other home-made fruit gins

If you enjoy this Blackberry Gin, you may also be interested in my other easy recipes for Rhubarb Gin, Plum Gin, Damson Gin and Elderflower Gin.

Blackberry Gin recipe

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Blackberry Gin

★★★★★ 5 from 3 reviews

Author: Tastebotanical

Prep Time: 15

Total Time: 15

Yield: 200 ml 1x

Category: Gin

Cuisine: English

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Description

Making your own Blackberry Gin is so easy and the end result is a delicious reminder of blackberry season that you can enjoy all year around!

Ingredients

Scale 1x2x3x

200 g (7 oz) blackberries

100 g (3.5 oz) caster or super-fine sugar

200 ml (quarter of a pint) gin

Instructions

Wash the blackberries thoroughly.

Mix the blackberries thoroughly with the sugar in a large bowl.

Spoon the blackberries and sugar into a sterilised jar. Leave for 24 hours to allow the blackberries to macerate in the sugar and release their juices.

Add the gin to the jar of blackberries and sugar. Shake thoroughly to ensure it is mixed.

Leave in a cool, dry, dark place for four weeks.

At the end of that time, the gin is ready to drink! Strain the gin into sterilised bottles through a muslin cloth held in a funnel and it will keep for approximately six months.

Notes

You can sterilise your 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 it only takes 15 minutes preparation time, you will need to allow 24 hours for the blackberries to macerate in the sugar and, once you have added the gin, it will take a further four weeks to allow the flavour to develop.

You can scale this recipe up or down according to how many blackberries you feel like picking. Add half as much weight in sugar as your weight of blackberries. The amount of gin in ml should be equivalent to the weight in grams of your blackberries.

Keywords: blackberries, blackberry, gin, home-made gin, blackberry recipe

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Smoked Salmon Tart with Prawns

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Smoked Salmon Tart with Prawns

Lemon Biscuits (Lemon Cookies)

Lavender Ice Cream

Lavender Shortbread

Thyme Ice-cream with Honey and Mascarpone

Easy recipe for Smoked Salmon Tart with Prawns

This Smoked Salmon Tart with Prawns is one of my favourite recipes. It is so quick and easy it is the perfect after-work supper. If you don’t want to make your own pastry, ready-made is fine, and this makes the recipe even easier.

The inclusion of smoked salmon and prawns also gives this tart seem a bit special and luxurious. This makes it also good for a dinner party or a fancy picnic. Smoked salmon and prawns are not the cheapest ingredients but a little goes a long way in this tart. I use smoked salmon trimmings, which are available in most supermarkets, and are much more affordable than smoked salmon slices whilst still having all the taste.

I make a lot of savoury tarts as they can be made ahead of time so are great in all kinds of situations – family suppers, dinner parties, cold buffets or picnics – and are good either hot, warm or cold . If you like this recipe, you may also like some of my other recipes such as Crab and Prawn Tart with Chilli and Coriander, Caramelised Onion Tart, Tomato Tart, Butternut Squash Tart or Herb Tartlets.

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Other quiche and tart recipes

I make a lot of quiches and savoury tarts. In my view, they are one of the most versatile and useful dishes. They are easy to make and easy to divide into portions, they can be made in advance, they can be served hot or cold, there are a lot of vegetarian options which still seem to please meat-eaters and there are lots and lots of possible flavour combinations. In addition to this Smoked Salmon Tart with Prawns, some of my favourites from this are listed below.

Asparagus Quiche

Beetroot Tart

Butternut Squash Tart with Chilli and Sage

Caramelised Onion Tart

Carrot Tart

Crab and prawn tart with chilli, lime and coriander

Feta Quiche with Roasted Peppers

Garlic Tart

Herb Tartlets

Onion Tart with Wild Garlic

Shallot Tart with Thyme and Anchovy

Spinach Tart

Tomato Tart

https://www.pinterest.co.uk/pin/779967229220372634/

Smoked Salmon Tart with Prawns

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Smoked Salmon Tart with Prawns

Author: Tastebotanical

Prep Time: 15

Cook Time: 25

Total Time: 40 minutes

Yield: 1 tart serving 8 people 1x

Category: Tart

Method: Baking

Cuisine: English

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Description

This Smoked Salmon Tart with Prawns is extremely easy to make and tastes luxurious! If you don’t want to make your own pastry, you can use ready-made which will make it even easier. Smoked salmon trimmings are used to keep the cost down.

Ingredients

Scale 1x2x3x

For the pastry:

275 g (10 oz) plain or all-purpose flour

125 g fat (5 oz) (I use a mix of half butter and half Trex as I think this makes the lightest pastry)

Salt and pepper

A little water

For the filling:

3 eggs

200 ml (quarter of a pint) double or heavy cream

Salt and pepper

Half a teaspoon cayenne

A little grated nutmeg

100 g (4 oz) smoked salmon trimmings

125 g (5 oz) raw peeled prawns

Instructions

Set your oven to 180 C, 350 F or Gas Mark 4.

Make the pastry. Put the flour in a bowl. Add the fat and combine – either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs. Season with salt and pepper. Add a little cold water (2-3 tbsp) and shape the mixture into a dough.

Roll out your pastry and use it to line your quiche or flan dish. Bake for 5 minutes in the oven to allow the pastry to “set”. This will stop the filling making it soggy!

Crack the eggs into a mixing bowl, add the cream, and beat until combined. Season with salt and pepper – you will not need much salt as the smoked salmon is very salty. Add the cayenne and nutmeg.

Stir the smoked salmon trimmings into the egg mixture.

Place the raw prawns in your pastry case. Pour the egg mixture over them.

Place your quiche or flan dish in the oven and cook for 25 minutes.

The tart can be eaten hot, room temperature or cold.

Keywords: smoked salmon, tart, smoked salmon tart, quiche,

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#prawns #smoked salmon

Lemon Biscuits (Lemon Cookies)

Simple Lemon Biscuits (Lemon Cookies)

These Lemon Biscuits (Lemon Cookies) are very quick and easy to make and also very versatile. They are made of lovely buttery shortbread, flavoured with zesty lemon, and the addition of ground almonds keeps them moist and gives them a lovely crumbly texture.

Lemon Biscuits (Lemon Cookies)

Lavender Ice Cream

Lavender Shortbread

Thyme Ice-cream with Honey and Mascarpone

Elderflower Cordial

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What you need to know about making Lemon Biscuits (Lemon Cookies)

This is a really easy recipe which makes it perfect for those who are not experienced bakers. It is also a great recipe if you want to cook with younger children or for older children to cook by themselves.

It is also a very quick recipe – from bowl to table in under half an hour. This makes it great if you need to produce something yummy and home-baked and are short of time.

The addition of a small amount of ground almonds makes a real difference to this recipe. It makes the shortbread crumbly but moist and also goes really well with the lemon flavour.

I always use butter in this recipe as I prefer the flavour. However, if you are a vegan or wish to avoid dairy products, you can use a non-dairy substitute instead of the butter.

Loved this recipe? Check out the Recipe Index

Other easy shortbread and biscuit (cookie) recipes

Baking shortbread or biscuits (cookies) is a really good place to start for inexperienced bakers. They are generally very easy and do not take very long to bake. A lot of my recipes use floral flavours such as my Almond Shortbread with Rosewater or simple Lavender Shortbread or fruit such as my Shortbread with White Chocolate and Raspberries. Others are flavoured with herbs more generally used in savoury recipes such as my Thyme Biscuits (Cookies) with Pinenuts. If you are looking for an easy recipe to go with a cup of tea on a cold winter’s day, you could do worse than my Ginger Biscuits (Cookies) or my seasonal Cinnamon Biscuits (Cookies) with Tangerine and Dried Cranberries. I also have a great Cheese Biscuit recipe, which you can make with or without chilli, if you want a savoury snack.

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Easy recipe for home-made Lemon Biscuits (Lemon Cookies)

Lemon Biscuits

★★★★★ 5 from 2 reviews

Author: Tastebotanical

Prep Time: 15

Cook Time: 20

Total Time: 35 minutes

Yield: 30 biscuits 1x

Category: Biscuits

Method: Baking

Cuisine: English

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Description

Crisp, buttery and zesty, these Lemon Biscuits make a fantastic accompaniment to ice-cream or sorbet but are also great with a cup of tea!

Ingredients

Scale 1x2x3x

225 g (8 oz) butter

85 g (3 oz) caster sugar

275 g (9.5 oz) plain flour

25 g (1 oz) ground almonds

Zest of one lemon

200 g (7 oz) icing sugar (optional)

Instructions

Set your oven to 200 degrees C/gas mark 6.

Cream the butter and sugar together until pale and fluffy.

Add the flour, ground almonds and lemon zest and combine to form a soft dough.

Gently roll out the dough on a floured surface and cut into shapes using a cookie cutter. I tend to make them either heart-shaped or round or any shape you like!

Place the dough shapes on a lightly floured baking tray.

Bake for 20 minutes until firm and golden.

Remove from the oven and allow to cool on the baking tray for five minutes or so.

If you wish, once the biscuits are completely cooled, mix the juice of half a lemon with the icing sugar to make a simple icing and drizzle it over them. Alternatively, you could just sprinkle each biscuit with a little caster sugar while it is still warm.

Transfer the biscuits to a cooling rack and allow to cool completely.

Keywords: lemon biscuits

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#lemons

Lavender Ice Cream

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Lavender Ice Cream

Lavender Shortbread

Thyme Ice-cream with Honey and Mascarpone

Elderflower Cordial

Rose Ice Cream

Easy Lavender Ice Cream recipe

I make Lavender Ice Cream using my standard ice cream recipe. It has a wonderful floral creaminess which is perfect eaten in the garden on a sunny English summer day!

Lavender is a strong taste and needs to be used in moderation to avoid echoes of furniture polish! Don’t be tempted to increase the amount in this recipe. What you are looking for is a subtle whisper of lavender rather than a full-on bombardment of your taste-buds. As it is such a strong flavour, I would serve this Lavender Ice Cream on its own or possibly together with plain vanilla ice cream or maybe Lemon Shortbread biscuits.

You only need the egg yolks for this recipe which means you will have spare egg whites. As I hate waste, I pretty much always make some form of meringue, when I make ice cream and, very conveniently, my meringue recipe requires four egg whites. If you feel in the mood for meringue, you could check out my basic Meringue or Pavlova recipes, or if you want something slightly different, you could try my Rose Meringue recipe.

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Edible flower recipes – lavender, rose and elderflower

As is probably obvious from the title of this blog, I love using floral flavourings in my cooking. Lavender-lovers might like the recipes for Lavender Cake and Lavender Shortbread and Honey Cream Tea with Lavender Scones.

For rose-lovers, there are some great easy baking recipes including Rose and Strawberry Cream Cake and Almond Shortbread with Rosewater. For dessert, you could try Rose and Raspberry Pavlova or Rose Meringues. I also have a fantastic easy recipe for delicious floral Rose Petal Jam and an easy-peasy recipe for Crystallised Rose Petals.

For elderflower-lovers, there are recipes for Elderflower Ice Cream, Gooseberry and Elderflower Sorbet and Elderflower and Lemon Cupcakes. I also have a recipe for a classic Elderflower Cordial and also really easy recipes for Elderflower Gin and a lovely floral-flavoured Elderflower Vinegar.

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.

Blackberry and Bay Ice Cream – foraged blackberries with an underlying note of warm, spicy bay

Roasted Cherry Ice Cream – juicy fresh cherries with a bit of booze make this a rich and indulgent dessert (you can leave out the alcohol if you really want to)

Coffee Ice Cream – quick and easy, store-cupboard recipe using instant coffee which has an amazingly rich coffee flavour

Cranberry Ice Cream – if you have any left-over cranberry sauce, you know what to do with it

Elderflower Ice-cream – easy recipe using elderflower cordial – delicious floral taste of summer!

Rose Ice Cream – another gorgeous floral ice cream (bit of a theme here at tastebotanical…)

Lemon Curd Ice Cream – this tangy, three-ingredient recipe is probably the simplest ice cream recipe you will find

Apple Ice Cream with Salted Caramel is a brilliant dessert with autumnal flavours

Strawberry Balsamic Ice-cream – strawberry ice cream given a lift with a dash of balsamic vinegar to bring out the sweetness

Thyme ice-cream with honey and mascarpone – thyme, honey and mascarpone…. in an ice cream – what’s not to like?

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Easy recipe for Lavender Ice Cream

Lavender Ice Cream

★★★★★ 5 from 2 reviews

Author: Tastebotanical

Prep Time: 10

Cook Time: 10

Total Time: 20 minutes

Yield: for 6 people 1x

Category: Ice-cream

Cuisine: English

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Description

Rich and creamy, this Lavender Ice Cream is a great way of using the wonderful, floral taste of lavender.

Ingredients

Scale 1x2x3x

4 egg yolks

85 g caster sugar

425 ml double cream

3 fresh lavender flowers broken down into petals (or 2 tablespoons of chopped fresh lavender leaves)

Cream and lavender

Instructions

Whisk the egg yolks with the sugar in a bowl until the mixture looks paler and resembles a mousse.

Put the cream and lavender flowers or leaves in a saucepan and heat gently. Do not allow to boil – it will be the right temperature when you are just about able to bear to dip a finger in it!

Remove the saucepan containing the cream and lavender from the heat. At this stage you can strain the cream to remove all the lavender. I generally don’t strain the lavender out as I like the little blue petals distributed through the ice cream but I know some people prefer a totally smoothe ice cream with just the flavour and no petals!

Pour the infused cream into the bowl containing the egg yolks and sugar, whisking all the time.

Transfer the combined mixture into a bowl set over a pan of simmering water or, ideally a double-boiler, as you need to reheat it very gently.

The mixture will gradually thicken until it looks like a custard (which is what it is). Stir regularly to make sure it does not stick while it is thickening.

Remove the thick custard from the heat and transfer into a bowl. Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.

When you are ready to make the ice-cream, transfer to your ice-cream maker and use according to your machine’s instructions. If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen. Whisk the mixture and then return to the container and replace in the freezer until totally frozen.

Notes

Make sure that you only use fresh lavender that you are sure has not been sprayed with chemicals. The best place to source it is from your garden – it is very easy to grow!

If you do not have access to fresh lavender, you can use 2 teaspoons of dried culinary lavender. The flavour is strengthened by the drying process, so the amount is less than that for fresh lavender.

Keywords: lavender, ice-cream, lavender ice-cream, lavender ice cream, recipe

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#edible flowers #lavender

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Lavender Shortbread

Easy home-made Lavender Shortbread

This quick and easy Lavender Shortbread recipe is the perfect place to start if you have never tried using this delicious floral flavour in your cooking. The shortbread is buttery and delicious with a subtle lavender flavour. It is very simple to make and takes under half an hour from start to finish.

Plain shortbread is delicious – it should have a fairly soft, crumbly texture – but it also makes great vehicle to showcase a range of flavours, including lavender, rose geranium, thyme, rosemary and lemon verbena. It is a great accompaniment to a cup of tea or coffee and is also a good partner with ice-cream or sorbet.

I love lavender! I grow several varieties in my garden and look forward to the first hot day of the year when you get a waft of lavender scent on the air and know that summer is truly here. Lavender Shortbread is an excellent way of capturing the essence of this beautiful, fragrant plant.

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Lavender Shortbread

Thyme Ice-cream with Honey and Mascarpone

Elderflower Cordial

Rose Ice Cream

Chocolate Log

What you need to know about making Lavender Shortbread

It is also a very quick recipe – from bowl to table in under half an hour. This makes it great if you need to produce something yummy and home-baked and are short of time.

In this recipe, I flavoured my shortbread with my shortbread with fresh, finely chopped lavender leaves from a plant in my garden. It is the leaves, rather than the flowers, that have the strong lavender flavour. If you are using fresh lavender you must be sure that it has not been treated with any chemical pesticides or herbicides.

If you do not have access to fresh lavender, you can buy dried culinary lavender in many supermarkets. However, you must make sure that it is labelled for culinary use.

Lavender has a strong flavour! Don’t be tempted to use too much. If you use the amounts specified in this recipe, you will get a subtly flavoured shortbread.

The addition of a small amount of ground almonds makes a real difference to this recipe. It makes the shortbread crumbly but moist and also goes really well with the lavender flavour.

I always use butter in this recipe as I prefer the flavour. However, if you are a vegan or wish to avoid dairy products, you can use a non-dairy substitute instead of the butter.

Using lavender in cooking

Lavender has many culinary uses and its fragrance works well in a variety of sweet and savoury dishes. However, you do have to be a bit careful though as lavender is a very strongly scented plant and, if you use too much, it can overwhelm other flavours. For this reason, I think it is best used on its own rather than in combination with other aromatics.

The history of culinary lavender

The English word lavender is thought to be derived either from Old French lavandre which is taken from the Latin lavare “to wash” which refers to the practice of using it in infusions or from the Latin livere “blueish” in reference to its colour. Lavender (“nard” in Hebrew) is mentioned in the Song of Solomon.

It was introduced into England in the 1600s. At that time, it was used to make herb tea which was appreciated for its taste and for its medicinal properties. It was also used to make a conserve which was prized by members of the aristocracy including, allegedly, Queen Elizabeth 1. Although lavender is often now associated with southern French cuisine, it was not widely used until the turn of the 20th century and its use was popularised only later by its inclusion in the 1970s in herbes de Provence, a blend of herbs invented by spice wholesalers.

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Other lavender recipes

If you like this Lavender Shortbread you might like to try my rich and creamy Lavender Ice Cream, which is very easy to make, or my simple Lavender Loaf Cake.

Other easy shortbread and biscuit recipes

Baking shortbread or biscuits (cookies) is a really good place to start for inexperienced bakers. They are generally very easy and do not take very long to bake. If you like this recipe, you might also like my Almond Shortbread with Rosewater or simple Lemon Biscuits (Cookies). I also have a great Cheese Biscuit recipe, which you can make with or without chilli, if you want a savoury snack.

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Lavender Shortbread recipe

Lavender Shortbread

★★★★★ 5 from 1 reviews

Author: Tastebotanical

Prep Time: 15

Cook Time: 15

Total Time: 30 minutes

Yield: 15 biscuits 1x

Category: Biscuits

Method: Baking

Cuisine: English

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Description

These crumbly shortbread biscuits, delicately flavoured with lavender, are fantastic as an accompaniment to ice-cream or sorbet – or just with a cup of tea!

Ingredients

Scale 1x2x3x

125 g (4 oz) butter

55 g (2 oz) caster sugar

100 g (3.5 oz) plain flour

20 g (1 oz) cornflour

60 g (2 oz) ground almonds

4 teaspoons fresh, finely chopped lavender leaves (or 2 teaspoons dried culinary lavender)

Instructions

Set your oven to 200 C/400 F/Gas Mark 6.

Cream the butter and sugar together.

Add the flour, cornflour and ground almonds and combine.

Detach the small lavender flowers from their stalks and add them to the mixture.

Roll out the shortbread dough to a thickness of approximately 0.5 cm (or a quarter of an inch).

Use a cookie cutter to cut out shapes from the dough.

Put the dough shapes onto a greased baking tray.

Bake the shortbread dough shapes for 15 minutes. They will be done when they are firm to the touch and light golden in colour.

Remove from the oven and transfer to a cooling rack.

Notes

If you are using fresh lavender leaves, make sure that they have not been treated with any chemicals. Do not use shop-bought lavender unless it is specifically designated as “culinary lavender”.

Keywords: lavender, shortbread, lavender shortbread, lavender biscuits, lavender hearts, lavender cookies

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#edible flowers #lavender #shortbread

Thyme Ice-cream with Honey and Mascarpone

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My Thyme Ice-cream, flavoured with honey and mascarpone, is rich and sweet. Although many of the ingredients that I use are local to where I now live in south-west England – fresh thyme from my garden, honey from the man down the road who keeps bees – the flavours take me back to many happy summers in Italy.

I think my Thyme Ice-cream makes an excellent dessert after a summer meal – cooling and creamy but with a herby twist! The taste of thyme is quite subtle in this recipe and is balanced by the other flavours, so this a good introduction to herb ice-cream for those who may be a little unsure about it. If I am serving this at a dinner party, I will usually serve it paired with another ice-cream with a less unusual flavour and let people choose which one they want!

I love herb-flavoured ice-creams. I think the cream or custard base provides the perfect vehicle for many herbs and allows their flavours to sing out. Herbs are the stars of the show and not just a supporting act! Many herbs, which may be considered mainly of use in savoury dishes, make excellent ice-cream. In addition to thyme, I think basil, bay, sorrel all make excellent ice-creams. There are also, of course, other herbs such as lavender and lemon verbena, which are used in many sweet dishes and make fantastic flavourings for ice-cream.

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Easy Thyme Ice Cream with Honey and Mascarpone

Thyme Ice Cream with Honey and Mascarpone

★★★★★ 5 from 1 reviews

Author: Tastebotanical

Prep Time: 5

Cook Time: 15

Total Time: 20 minutes

Yield: for 6 people 1x

Category: Ice-cream

Cuisine: English

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Description

Try a sweet twist on thyme with this creamy Thyme Ice Cream with Honey and Mascarpone.

Ingredients

Scale 1x2x3x

200 ml (7 fl oz) double cream

A large bunch of fresh thyme

4 egg yolks

100 ml (3.5 fl oz) honey

250 g (9 oz) mascarpone

Instructions

Wash your thyme and crush it gently using the back of a spoon to release its flavour. There is no need to remove the leaves from the woody stalks.

Put the thyme into a saucepan with the cream. At this stage, if you have time (as well as thyme..) you can leave the mixture overnight to allow the flavour to infuse.

Next, heat the cream and thyme mixture gently. Do not allow to boil – it will be the right temperature when you are just about able to bear to dip a finger in it!

Strain the cream through a sieve to remove the thyme.

Whisk the egg yolks in a bowl until the mixture looks paler and resembles a mousse.

Pour the thyme-flavoured cream into the bowl containing the egg yolks.

Transfer the combined mixture into a bowl set over a pan of simmering water or, ideally a double-boiler, as you need to reheat it very gently.

The mixture will gradually thicken until it looks like a custard (which is what it is). Stir regularly to make sure it does not stick while it is thickening.

Add the honey to the custard.

Remove the thick custard from the heat and transfer into a bowl. Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.

Add the mascarpone to the chilled custard.

Notes

There are many varieties of thyme and any are fine in this ice-cream. I used lemon thyme as I particularly love its flavour.

Keywords: thyme, ice-cream, honey, mascarpone

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Other thyme recipes

Thyme is one of my favourite herbs. I like to make Thyme Biscuits with Pinenuts which are fantastic with my Thyme Ice Cream but are also great on their own. I also make a simple Thyme Loaf Cake which allows the flavour of this lovely herb to take centre stage. Thyme is also a really good flavouring in savoury recipes such as Shallot Tart with Thyme.

Other home-made ice cream recipes

Blackberry and Bay Ice Cream – foraged blackberries with an underlying note of warm, spicy bay

Roasted Cherry Ice Cream – juicy fresh cherries with a bit of booze make this a rich and indulgent dessert (you can leave out the alcohol if you really want to)

Coffee Ice Cream – quick and easy, store-cupboard recipe using instant coffee which has an amazingly rich coffee flavour

Cranberry Ice Cream – if you have any left-over cranberry sauce, you know what to do with it

Rose Ice Cream – think Arabian nights meets English summer garden

Elderflower Ice-cream – easy recipe using elderflower cordial – delicious floral taste of summer!

Lavender Ice-cream – another gorgeous floral ice cream (bit of a theme here at tastebotanical…) made with fresh or dried culinary lavender

Lemon Curd Ice Cream – this tangy, three-ingredient recipe is probably the simplest ice cream recipe you will find

Apple Ice Cream with Salted Caramel is a brilliant dessert with autumnal flavours

Strawberry Balsamic Ice-cream – strawberry ice cream given a lift with a dash of balsamic vinegar to bring out the sweetness

#thyme

Elderflower Cordial

Picked elderflowers

Home-made Elderflower Cordial recipe

Although there are a number of brands of ready-made Elderflower Cordial available now, it is is really easy to make your own. I think home-made Elderflower Cordial is best as it has a zesty lemony taste which ready-made versions don’t seem to have. Also, it is cheaper as the main ingredient is free!

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Recent posts on tastebotanical

Onion Soup

Shallot Tart with Thyme and Anchovy

Thyme Biscuits with Pinenuts

Leek and Potato Soup with Fresh Chives

Fish Pie Recipe

What you need to know about this Onion Soup recipe

The key to this recipe is to cook the onions on a low heat for twenty minutes to ensure that they become soft and sweet. This process (step 2) is transformational and gives the finished soup a real depth of flavour and sweetness.

Try and use a good quality stock (step 4) as this will also make a big difference to the flavour. If you have home-made stock, so much the better. However, I generally use good quality vegetable bouillon powder.

My version of this soup is vegetarian. However, it is very easy to make the recipe vegan by using vegetable oil instead of butter (step 1) and by using a non-dairy milk (coconut milk or a nut milk such as almond or cashew) (step 6).

This soup can be made in advance and then reheated. It also freezes well and can be kept in the freezer for at least 6 months.

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Other easy vegetarian soup recipes

I have lots of easy, vegetarian soup recipes. If you like this Onion Soup you might like some of the others. All my soups are vegetarian and all can be made vegan by substituting animal fats, such as butter, for vegetable fats. Some of them are pretty simple such as Leek and Potato Soup, Nettle Soup, Fennel Soup, Jerusalem Artichoke Soup or Sweetcorn Chowder and showcase a single vegetable.

Others combine vegetables which have complimentary flavours such as Curried Parsnip and Apple Soup, Moroccan Spiced Sweet Potato Soup, Celeriac and Apple Soup, Mushroom and Chestnut Soup, Pumpkin and Sweetcorn Soup or Leek and Potato Soup. A few have more unusual combinations of flavours such as Beetroot Soup with Coconut or Butternut and Peanut Butter Soup. I also have a few chilled soup recipes, which are fantastic cold in the summer, but can also be served warm such as Asparagus and Pea and Tomato.

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Recipe for Creamy Onion Soup with Sage

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Onion Soup with Sage

Author: Tastebotanical

Prep Time: 10

Cook Time: 30

Total Time: 40 minutes

Yield: Serves 6 1x

Category: Soup

Cuisine: English

Description

This mild and velvety Onion Soup, gently flavoured with sage, is easy to make and is the perfect comfort food.

Scale 1x2x3x

Ingredients

75 g (3 oz) butter or oil

5 large onions

2 teaspoons chopped fresh sage or 1 teaspoon dried sage

Salt and Pepper

50 g (2 oz) plain flour

600 ml (1 pint) vegetable stock

300 ml (Half a pint) of milk, vegetable stock or water

Instructions

Heat the butter or oil in a heavy-based pan.

Peel and slice the onions. Add to the pan with the sage, season with salt and pepper and cook slowly for twenty minutes until they are soft and sweet.

Add the flour and cook for a further two minutes.

Add the 500 ml of vegetable stock and simmer for a further 10 minutes.

Blend the soup until smooth using a hand blender or food processor.

Add up to 300 ml of milk, vegetable stock or water to thin the soup to your desired consistency.

Keywords: soup, onion soup, onion, vegetarian

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This recipe has been shared on #CookBlogShare with Lost in Food and #FiestaFriday with Fiesta Friday and Liz@Spades, Spatulas & Spoons

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