Kitchen Saucery

Deliriously happy to have found and foraged Cleavers (aka Sticky Willie) on our little walk today. Rushed home with it to make a spring tonic.

Using the foraged Cumquats from our family’s garden (thank you)to make Cumquat Marmalade. Mmmm

First use of the Kumquats we foraged from our the garden of our family in Bilpin.
A large jar of seething kumquats to make a liqueur.

I just love cooking quiches .
Todays lunch for our visitor - a gluten-free asparagus and three cheese offering

Two ingredient Buckwheat Bread. Easy to make, gluten-free, healthy and delicious.

I dislike waste so this evening I used up all that almond meal leftover from my almond milk makings.
A big batch of g-f chocolate amaretti to show for my efforts.

I can’t believe it’s taken me all these years to make my own almond milk. It’s so easy to make with none of the many additives included in all the offerings in the supermarkets.

Well that’s the Christmas Ham glazed and ready

With our continuing glut of galloping courgettes I’m doing variations on the courgette theme every day. This morning it’s courgette and feta fritters for brunch.

Using kilos of harvested rhubarb brought into The Kitchen Saucery kitchen by my husband I made a batch of Rhubarb and Ginger Jam to keep us and our guests going over the summer.

So much Tarragon growing in my garden I’m flat out using it - today I made a batch of Tarragon & (toasted) Pistachio Pesto (one of my better efforts pesto-wise , even if I say so myself)

This afternoon I foraged 235 nettle tops and was excited to try a recipe I’d discovered for a nettle and lemon cake - it’s delicious ! (And Very Green)

A labour of love - the beginnings of our mixed homegrown 12 herb salad comprising : Sorrel, Tashkent Mint, Curly Parsley, Golden Oregano, Marjoram, Broadleaf Thyme, Common Thyme, Rosemary, Lemon Balm, Summer Savoury, White Curry, Tarragon.

Some of those 700 dandelions seething away to make Dandelion liqueur.

Foraging Dandelions

Dandelion syrup 2023.
Nectar of the gods.

Climbing up on Solsbury Hill 🎶 for a fabulous Dandelion forage on a sunny spring afternoon.
303 Dandelions later I’m heading home, after a lie down on the grass, to make Dandelion Syrup.

From Kitchen Saucery - a batch of Wild Garlic Pesto.

Revisiting a favourite hedgerow a mile or so from home for a spot of Wild Garlic foraging.

Leftover onions from Our veggie patch last year made a goodly unctuous batch of Red Onion Marmalade (with a hefty amount of Red Wine). Delicious on a cheese or charcuterie board.

Shrove Tuesday aka Pancake day - obligatory buckwheat galettes with ham, cheese and egg for supper tonight.

First forage of the year. One of my favourites - very early Cleavers (aka Sticky Willie) to make a cleansing spring tonic.

Channelling my inner Alchemist - grinding fragrant spices to make Ras El Hanout (Top shelf spices)

Mandarin and peach gluten-free trifle for our Christmas celebrations

A batch of shortcrust gluten free Christmas mince pies (with 2 year old grandmas recipe mince)

Love my Fire Cider so I made a double batch over the weekend to get us through the winter.
Fire cider is an herbal tonic said to increase immunity, help with digestion, and warm you up on a cold day.

First batches this season of my Chocolate Rum Balls (heavily infused with rum)- regular and gluten free

Well that’s the 2022 Christmas cake baked- let the feeding with brandy commence