We are very sorry to announce that Roy passed away on May 30. He like nothing better than growing vegetables, taking them home and cooking them.
Mudlarks Football Match
Mudlarks in May
Mudlarks in June
Mudlarks management committee meeting at 8:30 pm on Tuesday 9 June.
R.S.V.P. to Vic please.
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T-Mobile Company Day
We had a wonderful hard working and enthusiastic gang of volunteers from T mobile to help us dig over the new allotment beds on 13th May.
Mudlarks Trainees and Volunteers
Allan Digging
Colin Weeding
Hannah enjoying the sun
Walking The Dog
Links to our previous picture galleries can be found on our History page.
There seem to be as many uses for elderflower cordial as recipes. Apart from adding a splash to fruit fools and pies, it can be added to a vinaigrette dressing, and apparently is delicious with chicken breasts. I will pour my cordial into warm sterilised bottles and seal them immediately. Once cool, I store them in a fridge or cool place.
elderflower cordial recipe
Ingredients:
- 1.5 litres of boiling water
- 1 kilo of white granulated sugar
- 20 large elderflower heads (if they are small, pick more)
- 4 lemons
- 55g of citric acid
Method:
- In a Pyrex bowl (or deep saucepan) pour the boiling water onto the sugar and stir. Leave to cool, stirring every now and then to dissolve the sugar.
- When cool add the citric acid, the lemons (zested and sliced) and the elderflower heads.
- Leave to steep for 48 hours.
- Strain twice through sterilised muslin (how do I sterilise muslin? See Tips and tricks below)
- Using a jug and funnel carefully pour into hot sterilised bottles (how do I sterilise bottles? See Tips and tricks below)
Tips and tricks:
- How do I sterilise a jelly bag or muslin square?
Both can be scalded with boiling water. If you are using a clean muslin bag or square you can iron them with a hot iron. This also works with tea cloths.
- How do I sterilise bottles?
The sterilising method that we used is simple. Just before making the syrup, I quickly wash and rinse the bottles and place them upside down in a cold oven. Set the temperature to 160 (140 fan-assisted). When the oven has reached the right temperature I turn off the heat. The bottles will stay warm for quite a while. Sterilise the lids by boiling these for a few minutes in water.
- About 24-30 elderflower heads, in full bloom
- 2kg sugar
- 4 litres hot water
- Juice and zest of four lemons
- 2 tablespoons white wine vinegar
- A pinch of dried yeast (you may not need this)
Method: How to make elderflower champagne
1. Put the hot water and sugar into a large container (a spotlessly clean bucket is good) and stir until the sugar dissolves, then top up with cold water so you have 6 litres of liquid in total.
2. Add the lemon juice and zest, the vinegar and the flower heads and stir gently.
3. Cover with clean muslin and leave to ferment in a cool, airy place for a couple of days. Take a look at the brew at this point, and if it’s not becoming a little foamy and obviously beginning to ferment, add a pinch of yeast.
4. Leave the mixture to ferment, again covered with muslin, for a further four days. Strain the liquid through a sieve lined with muslin and decant into sterilised strong glass bottles with champagne stoppers (available from home-brewing suppliers) or Grolsch-style stoppers, or sterilised screw-top plastic bottles (a good deal of pressure can build up inside as the fermenting brew produces carbon dioxide, so strong bottles and seals are essential).
5. Seal and leave to ferment in the bottles for a further eight days before serving, chilled. The champagne should keep in the bottles for several months. Store in a cool, dry place.
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