The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: Sharondp on August 23, 2010, 04:56:19 pm
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Very sadly, Wizard has passed away, but he has left us a legacy of some fantastic recipes.
One of the last 'discussions' I had with George was about collating all his lovely old fashioned recipes and producing them into a booklet for charity. he wanted 'his half' to go the Macmillan Nurses
Hello Sharon feel free I like to share my ideas and bygone recipes etc;If you think I may have one ask I will help where I can but I think I am causing unrest with some by writing about bacon and ham and my opinion of what it should be like but I have always thought and still do what I do is for me and if you don't like it don't do it.You Sharon as the Queen's we.I can only relate to things I have done been told and tried.Tom Bakers Rhubarb wine for instance it really is awful but it can make you have a terrible head next day.Brother and I once liberated a bottle and six of us drank it all.It was one of those Bulmers cider bottles with a screw in plug stopper with a red rubber ring round it Bad head phew you have not lived if you haven't tried some. If you do I have enough money for our needs so donate my share to Mc Millan Nurses will you;D :farmer: :wave:
If you have tried any of Wizards recipes, please copy and paste them here on this thread with any comments about them, and I'll put a little booklet together, when it's done, i'll look at the best way of selling them with ALL proceeds going to George's charity.
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Sharon, you can put it on here - put the finished e-file on say photobucket or something similar with a link to here, along with a link to the Macmillan Nurses donations website. https://secure.macmillan.org.uk/donateonline/donations.aspx?cde=default
I've just printed off the rhubarb wine recipe, but it will be a while before I can say anything about it, so suffice to say it will be fun making it and I'll remember George when I drink it!
2lbs rhubarb well chopped up and crushed.
2lbs sugar
1/2lb sultanas chopped
1/2 pint strong tea
Yeast and a teaspoon of nutrient
1 campden tablet
and a gallon of cooled boiled water
Leave the pulp in the pail and add the sultanas and the campden tablet which you have crushed and added a eggcup full of warmwater to dissolve it and add it to the pulp.Boil the sugar in a quart of water for 2 minutes and add it to the pulp when it has cooled to blood heat add the tea yeast and nutrient cover with a wet tea towel and allow to ferment for 3 days stirring every day night and morning Strain through a double layer of muslin into a clean pail and wring out to get all the juice Coverand leave over night next day syphon off into a sterile demijohn leaving behind all the settled debris.top up to the base of the neck with cooled boiled water fit an airlock and leave to ferment right out.Bottle in sterile bottles and cork Leave in a dark place until Xmas.
to make a medium sweet rhubarb wine use 21/2 lbs of rhubarb and 1lb of chopped raisins 21/2lbs of sugar and use the above method This will produce a very nice medium sweet wine fit for any one.You must let it ferment right out though.
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Thanks Annie - I was just about to search for that!
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I've just donated through this link. For you, George Wizard Baker! x
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not tried this yet but guess what I'll be doing tomorrow?! Going to miss you George xxx :bouquet:
I have been asked Wots Plum Bread like.Well here is two different recipes a deluxe? one and a cheap one.NO they are not really anything to do with plums like Victoria's or the Greengages so
1lb strong white bread flour (use whole meal if you like)
4 oz currants
2 oz sultanas
2 oz raisins
2 oz candid peel (mixed is best)
8 oz chopped up prunes
4 fl/oz warm milk
4 oz melted butter
4 Tbl/spn; sugar
2 sachets easy dried yeast ( Allinsons bread yeast)
2 eggs lightly beaten
1 tspn ground cinnamon
1 t/spn ground all spice
1 good pinch of salt
Method
Mix milk,sugar,butter,yeast and spices well together.Mix the flour and salt make a well and pour in the liquid mix beating to form a nice soft pliable dough.Turn out onto a floured surface and kneed until its nice and elastic.Place it in a greased bowl and cover allow to stand in a warm place until it has doubled in size,Knock it back and add the dried fruit make sure its evenly distributed throughout Cut the dough in half making 2 equal bits Place into 2 1lb loaf tins and cover and allow to rise again when double the size Place in a preheated oven 375F or Gas 5 on a preheated baking sheet(this is important) and bake 40/50 minutes Remove the loaves from the tins and place on the hot baking sheet return to the oven 5 - 10 minutes or until when the bottom is tapped they sound hollow Let them cool on a rack.
A different version of plum bread
2lbs mixed dried fruit
2 cups brown sugar
2 cups cold tea
4 cups Self Raisin Flour
3 eggs
Soak the dried fruit and brown sugar in a basin overnight with the tea.Next day mix in the 4 cups of flour and the beaten eggs.Put the mix into 2 floured and greased loaf tins Bake at Gas 2 or 300f for 2hrs or so Leave to cool in the tins Try them with butter
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I made mincemeat for the first time last year, thanks to Wizard (Georgee) here it is, and it is very good.
Hello dixie
Christmas Mincemeat
By: Georgee
Prep time: 1/2 hour to an hour
Cook Time: none at stage 1
Servings: how longs a bit of string
x Send to a Friend
Email:
Submit Georgee
Sep 03, 2009
at 06:32 AM This has a totally different taste when cooked compared to the usual store bought even if you get the so called Luxury Label
Ingredients
1 lb Dried apricots 1lb Dates
1 lb Currants 1 lb suet (Atora ?)
1 lb Apples 1 lb Raisins
1LB Brown Sugar 2 ozs Flaked almonds
1/2 oz Grated nutmeg The rind and juice of a large lemon
Directions
Soak the apricots in VERY little water over night .( You can soak them in a drop of brandy if you like)In the morning chop them up into nice small bits Stone the dates Peel and core the apples and chop up Place all in a bowl and add the nutmeg and lemon rind (jest) none of the white pith.Mix well then add the lemon juice.Use as you would Golly sort.Georgee makes some every year,
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I didn't post much here but I read a lot. I loved Wizard's writings! This is not really a recipe, but is my favourite post by Wiz. It took me a long time to find because he wrote so prolifically and there are many other excellent pig related recipes and things he gave us. RIP Wizard and thanks for sharing. :wave:
The countrymans way of keeping and killing his pig in the 1940's
:pig:When the time was right the pigsty was cleaned out and brushed and scrubbed with a strong solution of Jeyes Fluid in water mixture and left to dry out.Next weekend a bottle of straw was brought over from the yard and a bedding made for the weaners when they came.Pigs were always kept in pairs for they do better than on their own.Farm men worked until 12.30 pm on Satdi's so dinner was taken and about 2 ish Albert arrived on his postmans bike with a wiggling Hessian sack in the cattier.Albert's coming up the drive Dad we shouted and rushed off round the pigsty.Albert lifted the sack out and went in the sty Dad came up "Wot eh thya like Alb" he asked " Good un's this time Bill"he said undoing the band and shaking out two smashing little pigs."What do you think Bill?" "Grand said Dad git em a bit o meal George and some watter" The pigs frolic ed and explored and ate up some of the meal and I went in the garden and pulled up some of the cabbage stumps and threw in as well.They loved attacking the mucky end and chewing the roots Albert told me there might be worms and grubs in so they would eat that end first.At 5.30 they were fed properly on barley meal mixed with water somewhat like gruel and the house scraps.On Sunday we rushed round to see them and they came to the half door grunting for breakfast.They soon became used to this and carried on alarming if food was late.A piece of coal was placed in the trough and they used to bite on it they seemed to treat it like a goodie.Time passes and it was time to lift and pie the farm potato's.All village children were allowed two weeks holiday to help with the potato harvest.On Saturday all the boys and girls in the village turned up and one of the men would come with the old cart horse and a duck foot harrow and drag every where the potato's had been all the children collected as many as they could and Albert and Percy would put them in bags.At the end of the day the bags were shared out amongst the men for pig food.Now this us lads enjoyed at the bottom of the garden was an old copper built up on a honeycomb brick structure and the copper lowered into the middle.The copper was filled with water and potato's and a fire light under so it made the water boil it was covered over with some boards and wet sacks to help keep the heat in The fire was kept going for a good half hour the allowed to die.After tea we would sneak down the garden raise the sacking and a board and get some out my word they were tasty.I still have a dirty old pan which we sometimes fill with water and washed potato's and boil skins on then sluff off the skins and eat them with butter as part of a meal.Very good with a slice of cold roast beef and pickle.The taste is entirely different from mash.These potato's were scooped out with some of the water mashed and served with the barley meal as part of the diet for the pigs.Now and again Dad would stir in a Karswood Pig Powder as far as I can recall it smelt just like an Indian Take away."It keeps em rate and regler boy" he used to say.
By now of course it was time to open the tattie pie.The riddle was brought up and positioned The Lister engine was filled with petrol and water al ready to start riddling in the morning.All the tatties were scooped up onto the riddle and the ware passed on to bags at the far end all the small ones dropped through onto a lower deck that put them out to the side,where once again they were bagged and along with the damaged one shared out for the pigs
The time now fast approaches and Uncle Bill would say "Whats your pig like Bill" to which Dad would reply not far off I reckon Whats yours like Percy "Could do wi anuther week or more I reckon" So of they would go round Percy's I reckon you could be rate mate Bill would say.Now shall I ev a wod wi the mester and book Slip for a week Thursday?Aye I reckon so that ud be about rate" and off they would go Arrangements were made for the appointed time.There was much to do the treacle poles got out and scrubbed the pulley wheel and rope washed and cleaned the kratch scrubbed also the wheel barrow and the salting tub all must be made clean for Thursday. So there you go weaners to thirtyseven score and ready for the knife.
So Wednesday after tea every thing was got ready kindling for the copper The copper filled with water.A bucket of cold water stood by to top up with.every things ready.
The Killing of the pigs
Its Thursday and Dad had lit the fire under Mothers wash copper and the water is boiling away nicely and Dad tops it up from the spare bucket stood by "George fill the bucket from the pump agen and bring it back here" Slips coming Dad and Slip would arrive "Mornin you Bills he'd say ayure ready"As ever we will be Slip.Dad had fastened a tray to the passage wall at the far end and had a back board to follow her up with when she got to the far end Slip lent over placed the captive bolt gun on her forehead Bang she would drop to her knees the tray would be pushed aside and the pig lifted onto the krarch and carried out into the yard.A white enamel pail was placed to catch the blood and her throat cut.Aunt Ada always had the blood to make black puddings with.While she bled the chains were laid in the salting trough and Dad would throw a bucket of cold water into the copper to sleck the boiling water get two buckets out and hurry to the pig which had now been lifted into the tub the boiling water poured over and two more fetched.Bring another bucket Percy Slip would shout and the chain would begin.The chain was pulled up from one side as high as one could pull and then back a sort of see saw action the chain being pulled slightly sideways until it reached the far end then pulled back several times.The pig was then placed on the kratch and carried to the treacle poles hamstrung and an heel tree put through then the carcass was lifted and hung vertical the pig was then scraped clean of whiskers Slip doing the finer points with a very sharp knife he kept for the job Ev yer got that barra ready George if so bring it ere.He would place the barrow in under the pigs head and cut her down the middle of her belly and let the guts drop into the barrow.He then cut the pipes at the head end and pulled the intestines into the barrow then he cut the pipes at the tail end being carefull not to loose any of the contents amongst the guts,The barrow was then wheeled out of the way.The "Pluck" was removed and put aside and the whole site tided up.The pig was left to set until Saturday.Tharmes were removed and us lads set to cleaning them "and do it properly or you will be eating pig s**t in your sausage"We were very carefull doing this job.Meanwhile mother would make up some frys and Us lads were told where to deliver them and "Don't let her wesh the plate for the pig weint keep proper if she does!"And so to bed
Saturday came and every thing was ready by 8 O'clock and no Slip it was 8.30 turned when he arrived"Was she laid on yer shot flap Slip?"Much chortling ensued."Niver mind about that he saideve yer got ivery thing ready?"Aye beet pulp bags weshed and opened out enamel pails for the bits and a bucket of hot water to wesh yer hands oat else"" I went out last nite and had a skin full so knap yer eyes bloody quietly especially if I have me big knife in me hand".At that time of day in Lincolnshire and North Nottinghamshire pigs were chained.(A quick explanation today pigs are cut down the center of the spine giving two pieces Chinning the ribs are cut close to the backbone each side and that give 3 pieces)So Slip cut off the head and Percy places it on a sack Slip then cuts through the meat on the back of the pig then saws through all the bones The two Bills get hold of the cut off pig and allows Percy to lower the carcass to the kratch undoes the hamstrung leg and lays the meat on a bag.The heeltree was removed from the other piece of the pig and the pulley hook inserted and the pig hauled up .Slip then cut the other side back meat and sew through the bones Dad would hold the chine (spine) so it didn't drop on the dirty floor and place it on a bag,The treacle poles were moved and one half of the pig place on the kratch and butchered into a nice ham a flitch and a hand These were trimmed into nice pieces and the trimmings saved for sausage and pork pie etc; The same was done to the other side so we had two nice hams two flitches from which a couple of pork roasting joints could be cut(Don't forget no deep freeze)The chine could then be cut into useable pieces a short one at the head end then where the front legs joined this was called the christening chine and the rest up to the tail.The chains had been remove from the tub and the tub placed upon the kratch The hams were done first and down the main vein down the leg salt petre was pushed a small amount of salt petre was mixed with the salt and well rubbed into the meat.This procedure was done to all the meat and left covered in salt Next day the salt was removed and the meat turned and re rubbed and the salt replaced over This would be done for a fortnight When the meat would be remove from the salting tub brushed clean and put into bacon bags and hung until you were ready to use it when Dad would lift it down and cut a lump off putting it in water over night to remove much of the salt then Mother would cook it.So there you go killing and putting away your pig 60 years ago.If you want to know what happened to the rest of the pig look in recipes Bye George :farmer: :yum:
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:pig: Thank you for finding that Ollie. I hadn't seen it before. Sharondp - could bits like this be included in George's book? It adds such a flavour of what he was all about, more than just the bald recipes. It's long but just the sort of thing people love to read. In fact I can see a bigger book one day all about the man taken from his writings :).......... I see why he was called Wizard
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Again, not a recipe but a definitive answer. I asked what was eating my lettuce and later on, posted a picture.
George came back with the correct answer (of course) and he said.
Ian - Pigeons.
Short and to the point. I loved that post :)
Ian
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Of course - please share all your anecdotes, quotes etc.
I'm wondering if I need to think a little bigger than microsoft publisher now!
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Am sure it'll be fine :)
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I've had a lovely email from Dave, Wizards son, with his full support for the project. If anyone would like to help in anyway, please let me know - I'm happy to collate stuff, but if anybody is good with computer artwork etc, let me know.
This is a lovely way to remember George. I shall be making his courgette cake (adapted from Nigel Slater) tomorrow and raising a slice to george!
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If the booklet gets too big why not try a v-book. I work for Microsoft and publisher should be able to handle it no problem
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Would be interested in a copy :)
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CAn you do an e-copy Sharon? you could convert it to a pdf file to email out. I've donated to the Macmillan Nurses in memory of Wiz, so looking forward to seeing the book.
Sorry - that's the same a a V (virtual) book, isn't it? :-* ::) *smacks own fingers and tells me to pay attention* ;)
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v-book is a virtual book and also the name of a company that has an online program to help compile and publish
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Excerpt from an email George sent me on 21 July 2010 - BRAMBLE LIQUEUR
"We hope you can pick brambles to try So long as you like a sweet liqueur You will make some every year It's also a great present for you cannot buy it anywhere I know about Yes you can buy Blackberry wine but this isn't wine.For a little LAFF did I post this I cannot remember.Young chap bursts into the lounge and says "Have you seen my box of tablets Nana.It says LSD on the lid" "Never mind about your "F" tablets have you seen all those "F" Dragons in the kitchen? I know its silly but it just tickled me ........ "
Followed by
"From what you tell me you are a very busy lady so you may not have time if you have go Brambling A very nice liqueur can be made with blackberries.You need a glass goodie jar and sugar Sterilize your goodie jar for a start.Now place 11/2"to2" of brambles(DO NOT WASH THEM PICK OUT ANY GREEN ONES AND BAD ONES BUT USE AS PICKED THIS IS IMPORTANT) Put enough sugar in to make the top of the brambles level sugar.keep doing it until it wont accept any more Pour the resultant juice into a prepared demijohn and fit an air lock use to or 3 goodie jars if you have them.2 is useful because you can let one run out of juice and then continue with jar 2 Mix the waste with some apples and make some jam or nice jelly and there is no waste,Don't continue to collect and add berries after the last day of September as the Pissmires will have pee'd on them is country law.You need do nothing more until you are sure the liqueur has ceased fermenting mid October.syphon off into sterile bottles and store in a cool dark place this is only given to special friends and if you can find some 1/2 bottles use them Oh and only keep it Christmas to Christmas It is very thick and sweet and extremely injurious to your driving license or can be LAFF What have I missed? Lol George and Kath"
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I love reading these excerpts from George's posts - its almost like he is still with us and sharing his jokes and experience.
we have a book written by an evesham man all about his childhood growing up here in plum country and I really think that George's words would win audiences - he was not only a talented, humerous man but he made you feel like you'd known him always, I think that's why this is such a sad loss.
sorry to hijack the recipe thread but I do feel that the spirit of George comes across so well in the anecdotes and would carry the recipes beautifully :)
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I love the idea of a book and would like to help in anyway I can Maybe when it's published I could try to sell a couple of hundred!
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I love the idea of a book and would like to help in anyway I can Maybe when it's published I could try to sell a couple of hundred!
Just a thought, Sharon - would it look better with photos? people could do the recipes then take a photo before consuming and email it to you.
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I'm not going to be able to start working on this properly until the kids go back to school - (1 more week!) At the moment I'm just collating recipes - I have my favourites but need more from you guys!
If anyone can offer help, such as designing the cover, artwork etc that would be apprciated. I think photos would just increase printing costs too much. Not sure what other people think?
I was thinking of doing an A5 booklet with a coloured card cover. Should be able to sell each one for £2.
Also, to cover printing costs I was wondering if those of us with small businesses on here would like to advertise inside the back cover for a donation towards production costs - that way we raise more for the MAcmillan Charity.
All thoughts and help appreciated!
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Hi Sharon
I'd be happy to donate and advertise Its Baaath time to help with production costs etc.
1 more week till school again - yay!
Lisa x
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I'm not going to be able to start working on this properly until the kids go back to school - (1 more week!) At the moment I'm just collating recipes - I have my favourites but need more from you guys!
If anyone can offer help, such as designing the cover, artwork etc that would be apprciated. I think photos would just increase printing costs too much. Not sure what other people think?
I was thinking of doing an A5 booklet with a coloured card cover. Should be able to sell each one for £2.
Also, to cover printing costs I was wondering if those of us with small businesses on here would like to advertise inside the back cover for a donation towards production costs - that way we raise more for the MAcmillan Charity.
All thoughts and help appreciated!
I think you'll find that many printers would reduce printing costs if for a charity - especially this one - might I suggest a title containing his user name - Wizard? and maybe his avatar on the cover? (providing the photo of Gandalf isn't locked by another printer, or author, of course, never thought of that)
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If I can help with this in any way I will
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Would just like to say what a fantastic idea and a wonderful tribute. Very best of luck with the project and look forward to donating or contributing,
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Dear All,
I'm quite a newbie on here but had a few "chats" with George The Wizard.
Just been diagnosed with something a bit crappy myself and haven't been on for a while so have only just heard about Georges passing. I'm SO sorry to hear that. The only comment I feel like making now is "BUGGER". I was really looking forward to some wise and interesting Wizard-isms.
God rest him.
If I can help in any way with the booklet count me in.
Sue
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this is my favourite from Wizard - :bouquet:
what to do with sorrel??
« Reply #1 on: June 11, 2010, 12:58:39 PM »
Reply with quoteQuote
Hello NFD Try this 1 pint Vegatable broth - a couple of tablespoons uncooked rice - a bunch of sorrel removed from its stems - a small carton thick cream - and salt and pepper to taste.Simmer the rice until its cooked in the veg stockthen add the sorrel and simmer until cooked Remove from the heat and blitz to a smooth consistency - Stir in the cream and serve.p/s I often cheat and use stock cubes to make the liquid :D :farmer: :wave:
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This is such a short quote from Wizard, but made me laugh at the time.
We are definitely into Creme Brulee SL1. I use my ex plumbing blowlamp to caramelise the Dark brown sugar.Oh I'm dribbling with the thought ;D :farmer:
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If a book/booklet is wanted I could ask my son who is a graphic designer to come up with a cover. If whoever is organising said book would get in touch with me and tell me what sort of thing is wanted I am sure Matt would be more than happy to help.
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That would be me Sylvia - can't really make a start until kids are back at school next week but I'll give you a shout then - thank you! :)
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If a book/booklet is wanted I could ask my son who is a graphic designer to come up with a cover. If whoever is organising said book would get in touch with me and tell me what sort of thing is wanted I am sure Matt would be more than happy to help.
Provided there's no problem with copyright I suggest Gandalf! Our own Wizard.
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I'm more than happy to make a donation in return for a wee bit of advertising space for 'Happy Hippy Designs' - just get in touch once you're ready (and child free ;)) Sharon. If there's any other way I can help just let me know.
Karen xxx
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just looked through this post, what a lovely thing to remember him by,
these are the two posts i remember most, one of my very few "direct" conversations
Thats right Cameron The hourly show on TV last week.Let me tell others It was an alright show if you didn't know a lamb came out the rear end of a female sheep and a good rams Testicles are as large as a foot ball Kate did her very best with it I am sure.To me and many more it was a rubbish program.I asked the Estate Shepherd what he thought to it and Cameron I'm not going to tell you on here
Don't be upset if I or any one else pours cold water on your idea-s after all its only my opinion.I have caused a bit of upset by decrying Kate and the lambs Having worked and seen such things for over 60yrs I hope I know better I am all for showing you how to do something but lets have you shewn properly read some of the posts.Filter out the "Oh its lovely posts and evaluate the educational ones. Cameron I have often spoken sorry replied to I didn't realise you were a young man Cameron some of your answers are very grown up indeed.Persuade Doss to stay with us and ask or tell us I for one am always very interested and prepared to share what I have learned in 73 years and in what young people think and hope for
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A friend of mine is going in for an operation tomorrow to remove a cancer on an internal organ. I told her about this book and she asked me to get her a copy of it. She felt it was a wonderful thing to do for someone few of us had met in person.
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Recipes please people! :wave:
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George told me to fertilise the tomato plants with goat poo (having an absence of sheep poo here) so I filled a pillow case with goat much (hubby and kids thought I'd lost the plot) soaked it and hung it above some of the plants. the ones it hung over grew at least 3 times larger and much quicker. He said it was better than tomorite and he was so right!
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George was great for his jokes! He used to send me them on a daily basis till I had to ask him to stop as I hadn't time to read them and my inbox was getting overloaded. But they were always so very funny, and usually related to something he'd seen on this forum. I wish now I hadn't asked him to stop as I could have sent them to you Sharon.
I remember eh was very taken with the tortoise i had as part of my signature to show my weight loss. He nicknamed it Olaf! Goodness knows why? So you may find references throughout his posts to Olaf. He also decided to call me 'Annie love' rather than just Annie, after a Landlady in Coronation Street. Not sure what the connotations were there though - just George's way of thinking. I will miss that humour.
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It is very sad to read of Wizard's passing, as you can see I am new here and did not get a chance to converse with the great man, I had been reading the forums for a while before signing up, while browsing some time ago I came across several recipes that Wizard had posted, they were for two version of Pate and I think some chutneys. I will try to locate them and send them your way Sharondp, unless you have those already?
I think that this is a great way of remembering someone who clearly gave so much inspiration and knowledge to his fellow human beings.
Regards
Adam:farmer:
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Keep them coming - i remember the recipes you mention Adam, but it would be great if you could find them and copy & paste them on to here - thank you! :)
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Sharondp I have a DVD that George sent my, it is of himself in the kitchen pickling walnuts amongst other things. If you would like it PM me
your address and I will send it on to you.
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i am sure he done one for rhubarb champagne and wine, will have a look
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I remember laughing out loud at George's description of Kath's experience with the bread mix and the Panasonic breadmaker - been there!
Take the bread for instance there are several I cannot make in the Panasonic Give you a chortle Mick Kath was in Lidl with me some time ago and they had a whole range of bread mixes Look George there is some of that fluffy Italian sort shall we buy one Yes lets So on the next afternoon she said Lets make that bread mix.(MICK WHEN ALL ELSE FAILS READ THE BLOODY INSTRUCTIONS)So add water to the pan first then the mix Easy eh? Switch on and do things else where,GEORGE George is heard screaming from the kitchen I rushes in as fast as I could and the Chiabatta had pushed the lid up and back and was visibly growing .Switch the thing off woman.It wasn't a lot of bother to clean up but on retrieving the packet from the bin and READING THE INSTRUCTIONS Use only half this packet of mix per loaf.Em mm! Huh? Grin Farmer
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As well as a recipe a story I know it is true because I have done it.
RHUBARB WINE
Years ago Grandad Baker used to make a Rhubarb wine like this Half a cwt (56lbs) of rhubarb well chopped up and then smashed in an oak barrel which didn't have a lid fitted it was loose Ram with a clean bit of 3X4 wood until the rhubarb was next thing to fluid. add a stone of sugar a gallon of strong tea and 7lbs of sultanas well chopped up Stir in 25 gallons of water at blood heat and stir well Then add 2 rounds of toast with 2 ozs of bakers yeast on each slice and float on the top of the mix. Cover over with an old a wet bed sheet and a wet railway sack leave for a month Stirring when he remembered to carefully remove the scum and stir up well and recover leave 24 hrs then syphon the wine out into demijohns and cork Store for use Now this is the real "WEASELS PISS" well as near as you can get without catching a live weasel.Its orribull acid weak flavour don't bother.
Now try this for a nice dry wine
2lbs rhubarb well chopped up and crushed.
2lbs sugar
1/2lb sultanas chopped
1/2 pint strong tea
Yeast and a teaspoon of nutrient
1 campden tablet
and a gallon of cooled boiled water
Leave the pulp in the pail and add the sultanas and the campden tablet which you have crushed and added a eggcup full of warmwater to dissolve it and add it to the pulp.Boil the sugar in a quart of water for 2 minutes and add it to the pulp when it has cooled to blood heat add the tea yeast and nutrient cover with a wet tea towel and allow to ferment for 3 days stirring every day night and morning Strain through a double layer of muslin into a clean pail and wring out to get all the juice Coverand leave over night next day syphon off into a sterile demijohn leaving behind all the settled debris.top up to the base of the neck with cooled boiled water fit an airlock and leave to ferment right out.Bottle in sterile bottles and cork Leave in a dark place until Xmas.
to make a medium sweet rhubarb wine use 21/2 lbs of rhubarb and 1lb of chopped raisins 21/2lbs of sugar and use the above method This will produce a very nice medium sweet wine fit for any one.You must let it ferment right out though.
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This is the only recipe I discussed with Wizard- after I asked for a recipe for pickling courgettes.
Courgette Cake
Pinched and adapted from an original Nigel Slater recipe
You need
200 G Butter
200 G Caster sugar
2 Fresh eggs
150 G courgettes coarsely grated
1 medium apple " "
200 G Plain Flour
A Large pinch of salt
1/2 a teaspoon of baking powder and the same of powder cinnamon
60 G Broken walnuts (Nigel used pecans)
100 G Mixed dried fruit (" only used sultanas)
What to do
Pre heat the oven to Gas 4
Butter and line a loaf tin ready
Cream the butter and sugar together until its light and fluffy
Beat the eggs and fold in carefully one at a time to make sure they are well distributed
Wring the excess moisture from the courgettes and the apple and stir into the mix
Mix the powders together (flour salt etc;) and stir into the mixture
Carefully fold in the Dried fruit and nuts.
Spoon the mixture into your prepared loaf tin and place in the center of the oven
cook for about an hour or until the top is nice and golden and firm to the touch
Allow the cake to cool in the loaf tin before turning out.
Another Ace recipe from Nigel :farmer: :wave:
Great Idea, and I'll gladly have a copy.
Beth
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The courgette cake is now a firm favourite in our house Beth!
Keep 'em coming!
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I decided to bake a loaf today, as far as results and bread makers go I suppose novices such as me may quickly be put of, Thanks to THE WIZARD heres a simple loaf.
Hello Craig I have "Mucked about" with all sorts of flours and bread mixes for a long time .As good as any I find is
600g of Lidl's Strong White Bread Flour
11/2 Teaspoons Sugar
11/2 " Salt
2 Tablespoons dried milk powder.
25 g Butter in small cubes scattered on the flour
1 sachet Hovis or 7g Allisons dried quick yeast (NOT THE SORT YOU HAVE TO SET OFF WITH SUGAR AND WATER)
400 mils hand warm water
Place 1/2 the flour in the pan add the butter salt and milk powder Then cover these with the rest of the flour sprinkle the yeast and sugar on the top and cover with the water.Select (In my Panasonic) Crust Medium Time 4hrs Large Loaf If you fancy a change of flavour add a big handfull of donkey food ( porridge oats ) Won't win the WI bread Loaf but jolly good long lasting loaf (keeps nice and fresh) Kath likes it made with brown whole meal flour