Blackcurrant wine is the best of the fruit wines I’m really taking advantage of this year’s berry harvest down at our local ‘Pick-Your-Own’ berry farm — it’s a joy that it’s only a five minute drive away. While I was picking strawberries for my Strawberry and Rhubarb Jam, I spotted the blackcurrant bushes absolutely laden with juicy black berries. Hanging from the branches as they do, they remind me of trusses of mini black grapes – which is a good thing because that also reminded me that they make excellent

Recipe for soft-set Strawberry and Rhubarb Jam If there’s anything more delicious than Strawberry and Rhubarb pie, it’s Strawberry and Rhubarb Jam. Strawberry jam is delicious on its own but by adding contrasting flavours, such as the tartness of rhubarb and lemon, you can add a bit of intrigue. It’s also a bonus that the lemon juice sets the jam so no additional pectin is required in this¬†recipe. Strawberry & Rhubarb Jam makes 5-6 jars 425g Rhubarb, finely chopped 575g Strawberries, sliced 900g Sugar Juice of 1/2 Lemon Dollop of

The sourdough loaf is a resounding success! The doubtful husband even claims that it’s better than my traditional loaves (Phew!) I made this loaf with 100% Manx Wholemeal and so it’s a bit denser than other sourdoughs I’ve had – but the wheaty taste followed with a sour kick is absolutely brilliant. I’m so pleased with the work of my wild little yeastlings – this is definitely a loaf that I will be making on a regular basis.

Summer has finally arrived! We celebrated the warm sunshine this weekend with a trip down to the annual Queenie Festival in Port St Mary. The Queenie is one of the island’s best known exports and the delicious little dollops of the sea are well worth the party planning. Queenies are local scallops which are seasonally harvested from June to October. They are protected on the Isle of Man and have been given two conservation areas where no ‘mobile’ fishing is permitted. The amazing thing to me is that it’s the

First it smelled like vomit, then like rotten cheese, and now on its fifth day my sourdough starter is beginning to smell really interesting. Maybe like a cross between a well aged cheese and a fine wine. It must be a good thing that it’s starting to smell edible! When I lived in the states, I found that sourdough bread was a given at most supermarkets. But here on the Isle of Man it’s practically non-existent – so I’ve decided to have a go at making it myself. Though studies

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