Spuds you'll love!

Ever since I was invited to an event recently by the British Potato Council, I haven't been able to get the Potato City episode of Peppa Pig out of my head.  Would it be like that?  Would there be spud-themed fair rides?  Would Mr Potato himself be there?

Well, frankly no.  The PR people opted for the far more sensible option of getting celebrity chef and Mr Twinkle-Toes himself James Martin on board to give the spud more love!

Joining in enthusiastically with National Hug a Chef Week

Hurrah.

Why hurrah?  Well let me explain.  If, like me you've ever been disappointed by rock solid roasties, or lumpy waxy mash or mushy pulpy potatoes in the bottom of your hotpot, then chances are this is down to poor potato choice rather than questionable cooking skills. (Yes, I am indeed a bad workman blaming his tools).

Getting to know you...getting to know all about you...

There was a Food Psychologist on hand (I'm not making this up) and James cooked up some samples for us to test.  It's quite staggering how different two types of potatoes can taste, even when cooked in exactly the same method, and it perfectly demonstrated the theory.

He's wearing his Strictly legwarmers behind that counter - honest.

James them got down to some proper cooking, and prepared us such delicious dishes as Potato, Pea, Watercress served with a poached egg - he also gave me a lesson on making the perfect poached egg.

We tucked into Apple Mash with Pork and Walnuts - adding grated raw Bramley apple to the mash was a revelation.  We learnt that the secret to perfectly comforting mash was a potato ricer and a heart-stopping amount of butter and cream.

Finally Chilli Salmon with Potato and pickled cucumber.

They were all absolutely amazing and I'll be trying them out at home.

The Many Faces Of Potatoes - and it seems I am one of them.

So, maybe not Potato City, but I had a fabulous day meeting James Martin, sampling the mouth-watering dishes and catching up with my good friend Lins from Daisy Chain Baby - an unexpected pleasure.

Disclosure:  All views expressed are my own.  I attended the event described above but have not received any financial reward for this post.

More recipes for Elderflower & Rhubarb!

I have fallen head over heels for this taste combination and have now made a fair few bottle of elderflower and rhubarb cordial - make hay while the sun shines and all that...

We have so much of the stuff that I've been getting all experimental in the kitchen finding new ways to use it as an ingredient.  None so far has failed to impress (well, they impress me anyway).

The first thing I tried was a granita.  As Ruby is not having cows milk anymore, we've been looking for alternatives to her beloved ice cream and this was a real success.

The quickest way to make this is to freeze it on a metal baking tray (don't use aluminium though).  Using chilled water from the fridge will also speed up the freezing process. Simply make up your cordial with water (I made it a little stronger than I would to drink) and pour onto a shallow metal baking tray. Tip: it's easier if you position your tray flat in the freezer first and then pour it in!  The quantity will obviously depend on the size of your freezing container and there's no need to add sugar as it's already in the cordial.

After 1 1/2 - 2 hours, remove and break up the ice crystals with the back of a fork and return it to the freezer.

Repeat this process each half hour until you are left with a snow-like consistency. The shallower the tin, the quicker this will be - mine took about 2 1/2 in total.

The end result is a sherbet tasting, powerfully refreshing granita. Perfect for a light dessert or to cool down on a hot day - whatever that is.

I'm entering this recipe into the Kavey Eats Bloggers Scream for Ice Cream challenge. Wish me luck!

I have to say, one of the nicest ways to enjoy this granita is to leave it to melt slightly, fill a cocktail glass, pour over white rum and enjoy it as an Elderflower and Rhubarb daiquiri!

Tonight I tried something different and came up with Rhubarb and Elderflower infused custard tarts.

Whoop whoop, I've never made custard before and was pretty surprised at how easy it was.  By using the flavour of elderflowers, you get a beautifully fragrant custard.

Ingredients (makes about 8 mini tarts):

1 pack ready roll sweet shortcrust pastry
4 tablespoons cordial
2 teaspoons gelatin
2 sticks rhubarb
2 egg yolks
500 mls full cream milk
500 mls double cream
2 tablespoons caster sugar
1 heaped teaspoon cornflower
1/2 teaspoon vanilla paste
3 elderflower heads (shaken but not washed)

Gently heat the milk in a pan until warm - do not allow to boil.  Place the elderflower heads in a bowl and pour the warm milk over.  Leave to cool and infuse.

Meanwhile cut out and cook your mini pastry cases as per the instructions on the packet.

Slice up the rhubarb and cook gently in a little water in a saucepan until just soft - about 5 minutes.  Set aside to cool.

To make the custard, strain off the infused milk through a muslin lined sieve.  Together with the cream, heat in a pan until just simmering.  While this is heating, whisk together the egg yolks, cornflower and sugar.

Take the milk off the heat and pour over the egg mix, whisking all the time.  Add the vanilla paste.  When fully combined, return to the pan over a medium heat and stir gently until it starts to thicken.  Pour into a jug and leave to cool.

Once cool, part fill your pastry cases and refrigerate to set the custard.

Make up a jelly glaze by heating the cordial in a pan.  Remove from the heat and stir in the gelatin until dissolved.

Top your tarts with rhubarb slices and pour over the glaze, refrigerating again before serving.

Lastly, I was quite taken with the idea of flavoured jelly, so I attempted something else I've never made before - Turkish Delight.

Make up a strong jelly mixture by again heating some cordial and adding gelatin.  Follow the packet instruction, but make it stronger than for a dessert jelly.  Pour into a bowl or metal tray and put in the fridge to set.  Mix together equal quantities of icing sugar and cornflour on a plate and turn the jelly out onto it.  Using a warm knife, cut into squares and coat with the powder.

This was delicious and an unusual combination of the Turkish Delight texture, with the sharp sherbet hit of the rhubarb. Yay! Another success.

What shall I try next?

Britmums Live - It's a Rap!

There were hopes, there were fears.

Meeting friends old and new.

There was laughter and tears,

But we’d all had a few.

We had beer, wine and fizz

 if that wasn’t enough,

We got all in a tizz,

seeing men in the buff.

Workshops; groups and the den,

Such a lot to take in.

Shit! Where’ve I put my pen?

My head’s in such a spin.

Hats off, such a great team.

You must be really proud,

Britmums Live ran like a dream.

I love this blogger crowd!

Respect your Elders - Rhubarb and Elderflower Cordial

We've knocked up quite a few bottles of elderflower cordial over the past month, blessed as we are with an abundance of the frothy white flowers nearby.

I have been devouring a wonderful book called Hatfield's Herbal - the secret history of British Plants.  A heady mix of tradition and folklore together with science, anecdotes, stories and recipes, it has opened my eyes to our woodland, wasteland and hedgerow's secrets.

Planting an elder near your home is said to protect the occupants from evil, and so powerful it was thought to be, standing under the branches of an elder was once considered protection from lightening.

Much as I enjoy the fragrant, musky taste of elderflower, I've been looking for a more kick-ass cordial and reckon my culinary experiments have struck gold.  First I paired it with basil - hurling handfuls of leaves and flowers from my now bolted herb into the mix.  This gave a more aromatic flavour and a slightly greener tinge to the colour.

But by far the best cordial I've come up with so far is my elderflower and rhubarb.  I had to bitch-slap myself for exclaiming out loud that it was a 'taste sensation', but it really is!

Remember the sweet yet sharp cheek-sucking hit of old-fashioned granular sherbet?  This is it recreated in liquid form.  Mix it with ice and sparkling water for a fizzy fruity summer cooler, or pour with vanilla flavoured cream soda for rhubarb and custard in a glass.

Make sure you pick your elderflowers on a dry sunny day, and avoid those which are not yet fully open, or which are starting to turn brown.  However squeamish you are, don't wash or rinse the flowers to get rid of creepy crawlies, you will wash away all the fragrant pollen which is what you need for the flavour.  To make regular elderflower cordial, follow this same recipe but omit the rhubarb.

Ingredients and equipment:

About 20 large elderflower heads (shake to remove any large bugs)
2 large unwaxed lemons
50g citric acid (buy from a chemist)
1.2 litres water
500g sugar (use more if you prefer less sharpness)
2 or 3 stalks of pink rhubarb

Large mixing bowl or container
Saucepan
Clean tea towel or muslin
Sieve
Clean, sterilised bottles
Jug or funnel

Place your flower heads into a bowl.  Roughly peel off the zest from your lemons (I use a potato peeler for this) and add to the bowl.  Slice the lemons and add also.  Sprinkle over the citric acid.

I tend to use a white bowl - adding the lemon will send any little critters scurrying up the side of the bowl and you can simply scoop them out or wipe away with kitchen paper - but frankly they'll all be sieved out anyway!

Meanwhile, pop the water in a pan and heat, stirring in the sugar until dissolved.  You can then add your sliced rhubarb and cook for about 5-10 minutes until soft and the pink colour is released.

Pour the hot syrup over the flowers and lemon and stir so the citric acid dissolves.

Cover with a cloth and leave for 24 hours.

Strain through a muslin or linen tea towel over a sieve and pour into sterilised bottles (I generally clean my bottles in hot soapy water, rinse then lay flat in a low oven for 10 minutes or so).

Keep refrigerated and enjoy (I'm gonna say it again) the taste sensation!

I've got lots more ideas and blogs to follow on how else to use this cordial.  Keep your eyes peeled. x

Magpie Monday - Pinterest Purchases

After two fabulous holidays and an awesome weekend away at Britmums Live, I'm back in the shires - I knew this to be true after visiting the village pub yesterday to find a horse and his rider enjoying a drink in the beer garden.

I'd like to say a huge thank you to Lulastic Blog for minding the Magpie baby while I was away.

At the Britmums Live conference I attended a really useful session on Pinterest, which has spurred me on to re-organise my boards and spend (even) more time over there. Please do come find me over there if you hang out in the beautiful place too, and leave your Pinterest name in the comments so I can give you a follow too.

Rather than leaving my pins gathering dust, I have been scooping up potential craft materials and doer-uppers as I unearth them in charity shops. Here's a few recent ones, along with the pins which made me look at them with new eyes!

When I spotted this pin, I just knew I wanted to spell out a word and display on my downstairs shower room wall. I picked up these rackets at various charity shops for between 20p and £1. Looking forward to this project!

I loved this idea of re-purposing an old board game (who doesn't have games with pieces missing?) and you can always pick up these at car boot sales. I got this chequers set for £1 from a charity shop, and the chequers will come in useful for some other crafty project...hopefully!

Finally, I was holding up this cute little sunny yellow sou'wester the other day in my local hospice shop, wondering if Ruby would fit in it. The Manager passed me and noticed the stain on the pocket and said I could have it for free rather than her put it in the rag-bag. Don't you think it will make a great little washbag, especially if I can re-use one of the pockets on the front?

So what have you rescued from obscurity recently? If you've got something you've picked up second-hand I'd love you to grab the badge and join in.


Grab my button and link back to this post

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Magpie Monday - AWOL

Your honour, I refer you to my previous post.  I am sunning myself and living the dream busy on an assignment so unable to bring you my usual bargains.

Magpie Monday is being hosted by the gorgeous Lucy at Lulastic Blog this week, so do please pop over and join in still.

Meanwhile, we've been busy hunting for something entirely different this morning.  I'm pleased to say it was a very successful mission.

We're off to Martinhal Resort

Just a quick post as I sling my sun cream and bikini (yikes) into my case and jump up and down on Ruby's Trunki to keep it closed.

After getting home from our UK holiday this afternoon, we jet off tomorrow lunchtime to Faro to stay at the amazing Martinhal Resort.

I've been bursting to tell you all about this - I hope you don't all go green with envy and unfollow me!

A luxury, 5 star resort it promises to be the perfect location for a relaxing family holiday.  The baby concierge facility ensures all your little ones needs are met and Ruby will be trying out the kid's club and activities.

I'll be rigorously testing out the on-site spa and hoping they can perform miracles.

The Old Man can amuse himself with the numerous sporting activities on offer - tennis; cycling; swimming or maybe even para-gliding.  In fact, it's his 40th birthday on Tuesday while we're away, maybe it's time to get my own back for that parachute jump he got me a few years back...

I know we are going to love the 50's inspired, award winning interiors of the hotel and facilities.

I'm beyond myself with excitement that we'll be going on a dolphin watching trip - I haven't told Ruby about that yet so it will be a huge surprise.

I hope you'll follow my tweets and pics and I can't wait to tell you all about it when I get back.

Disclosure: I am holidaying at Martinhal and reviewing their facilities.  We have paid a contribution towards the flights but the accommodation and activities will be provided for us for the purposes of our reviews.  All opinions expressed will be honest and accurate.