Water kefir and Elderflower cordial

June - Garden foraging

Early carrots

St Robert`s Herb

Soapwort

Elderflower

Elderflower collection

All set for this years elderflower cordial batch
for recipe see

 also elderflower champagne

more elderflower recipes

Uses
*******
Antisceptic
*
Anti-inflammatory
*
Perfect forcolds and flu, sinus infections, and other respiratory disturbances
*
As a supplement, elderflower also has diuretic and laxative properties and is helpful in relieving occasional constipation
*
 antibacterial and antiviral properties
*
 may  help alleviate some allergies
*
 boosts the immune system
*
 Topically, elderflower might help reduce pain and swelling in joints due to some forms of arthriti
*
used to stop bleeding
*
oral rinse- can be used for its antiseptic properties as a mouthwash and gargle
*
reduces blood sugar levels - very similar to the way insulin works

*

Elderflower against MSRA

Research in Ireland showed that elderflower extract was effective in killing many common hospital pathogens, including methicillin-resistant Staphylococcus aureus (MRSA)1. This study gave scientific proof of elderflower's antibacterial properties against most gram negative and gram positive bacteria tested that align with traditional medicine uses of the past. Further study of elderflower components showed the potential for antiviral and anti-inflammatory benefits as well.
source

Active Ingredients in Elderflower

 rich in bioflavonoids, mostly flavones and flavonols, that are most commonly known for their antioxidant
anti-cancer, anti-inflammatory and antibacterial properties
The most abundant flavonols in elderflower are quercetin, isoquercitrin and anthocyanins, which have antiviral properties as well
  contains chlorogenic acids, such as cinnamic acid, which may help with allergies, regulate blood glucose levels and have a laxative effect on the body.
Triterpenoids, especially β-amyrin, erythrodiol, and oleanolic acid, are also found in elderflower.
These triterpenoids offer a variety of health benefits including analgesic, anti-inflammatory, and anti-cancer effects
source

 Ways of using

fresh , fermented, dried, then soaked or infused
 Flowers are safe to use
BUT leaves, twigs and roots are considered toxic and can lead to buld up poison( cyanide )

Ice cream season :)

Real ice cream
egg yolk based

Cod steak

with broccoli and fresh Spring greens

Cress - iness photoshoot

Cress - iness :) breakfast eggs

Cress plantation

 in time for Easter
our little project involving the boys

source The global Food Book

Quotting Global Food Book

Benefits of Garden Cress
1. Medicinal Properties
Both the leaves, stems and seeds of garden cress are used in preparing traditional medicine for example, the seeds are used as remedy for minimizing asthma symptoms as well as improves lung function in people suffering from asthma. Also garden cress can be used for treating patients suffering from bleeding piles.
2. Menstrual Cycle Regulation
The garden cress seeds contain phytochemicals that are similar to estrogen therefore consuming them helps to make irregular menstruation become more regular.
3. Indigestion
Garden cress seeds can be eaten to relieve the symptoms of constipation and indigestion.
4. Respiratory Infection Treatment
Garden cress seeds can be chewed or blended and mixed with honey, which is taken as an expectorant for treating cold, headache, asthma, sore throat and cough.
5. Iron Deficiency Treatment
Garden cress seeds are used for treating patients suffering from iron deficiency anemia. Consumption of these seeds help to boost the hemoglobin level over time.
6. Culinary Purposes
Garden cress is characterized by peppery, aromatic and tangy flavor. It can eaten raw in salads and sandwiches or used as herbs for food seasoning. The seeds can also be roasted with salt before eating.
7. Dermatological Treatment
Garden cress seeds can be blended with water and honey to form a thick paste that can be applied on skin to treat sunburn, irritated skins, dry skin and broken lips.
8. Hair Loss Treatment
Garden cress is an excellent source of protein and iron thus can be used for treating people suffering from hair loss.
9. Immunity Boost
Consumption of both garden cress stems, leaves and seeds helps to boost the immune system.
10. Milk Production
Consuming garden cress helps to stimulate the mammary glands to start producing milk in lactating mothers. Due to this powerful property of garden cress, new mothers are encouraged to eat food containing garden cress to facilitate milk production. Moreover, due to the high protein and iron contents of garden cress, it is ideally given post-partum to breastfeeding mothers.
11. Aphrodisiac
Consumption of garden cress greatly helps to improve and boost libido.
12. Gastrointestinal Treatment
Garden cress can be used as a laxative and purgative for patients suffering from constipation. Garden cress seeds can be blended and mixed with honey, which is used for treating diarrhoea and dysentery. Garden cress can be blended and infused with hot water, which is used for treating colic especially in children.
13. Anti-carcinogenic
Garden cress seeds have antioxidants that help to prevent free radicals from damaging the body cells. Due to this property, it can serve as a chemoprotective drugs for protecting the body from cancerous growths.
14. Nutritional Values of Garden Cress
Garden cress is an excellent source of folic acid, vitamins C, dietary fiber, iron, calcium, protein, vitamin A, folate and vitamin E. The seeds of garden cress are also highly nutritive and they contain ascorbic acid, tocopherol, folic acid, calcium, linoleic fatty acids, iron, beta-carotene and arachidic.
15. Memory Booster
Garden cress seeds contain arachidic fatty acid and linoleic acids thus can serve as a memory booster.

see more

Easter sausage production

 Traditional white sausages - Easted delicacy served usually as Easter breakfast

Ingredients

•  casing ( I used sheep casing ) -30 ft ( soaked for 30 min, well rinsed
• 5 kg boneless, well-marbled pork shoulder ( we ordered pastured, antibiotics free pork mince )
• 1 cup worm water
• 10 cloves garlic, crushed in press
• 4 TBSP good quality salt
• 1 TBSP freshly groung  black pepper
• 2 TBSP dried marjoram
• 1 TBPS yellow mustard seeds
  
  
  

  Preparation

• After rinsing hog casings, store in refrigerator until ready to use.
   
• In a small dish, mix water, garlic, salt, pepper and marjoram and set aside.
   
• Cold meat grinds easier so keep the meat refrigerated until ready to grind
  Grind the meat in a hand-cranked or electric grinder, using the medium plate.
  ( I used minced quality meat so no worries ) Place meat in large bowl.
   
• Combine water-spice mixture with meat until thoroughly incorporated.  ( in my opinion working on it for at least 15 min is a must )
  To make sure the seasonings are just right, fry a small patty and taste. Store the ground meat mixture in the refrigerator for at least two hours or overnight before stuffing.
   

Remove casings from refrigerator and knot one end. Lightly coat the stuffing funnel with sausage meat greases.
Slip the other end of the casing over the mouth of the funnel, making sure it is not twisted and the opening is centered around the funnel. Continue to push remainder of casing up onto funnel until you have reached the knot.

• Begin to force the meat into the stuffer with one hand while using the other hand to control the thickness of the sausage as it is extruded.
   
• Remember, the sausage will shrink when it cooks, so you want a nice plump sausage. But be careful you don't overstuff or the casing will burst.
   
• Keep extruding until the casing is used up. Tie a knot in that end. You can either leave the sausage in a large coil or twist it at 5- to 6-inch intervals to make links.
   
• Store refrigerated and covered up to two days until ready to cook. Before cooking, prick sausage along the length of the link to allow air bubbles to escape. Otherwise they will explode in the cooking water.
• Place sausage in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered for 30 minutes or until internal temperature reaches 168 to 174 degrees. You can then brown it in a 350-degree oven or in a pan for 15-20 minutes or grill it for 4 to 6 minutes per side, if desired.
   

1. Place on a serving platter and enjoy with homemade horseradish sauce or horseradish and red beets sauce
   source
    

Amazing offals

 our first  pastured meat order arrived promptly  and we had a lovely Christmas/New Year feast !

 wonderful trotters & veg jelly, pressed tongue, oxtail stew, bone marrow biscuits,  bone broth.....
 wonderful sourced of vitamins (  A, B group ( including B9 ), C2, D3, E, K2), magnesium, calcium, selenium, iron, zinc, iodine,  collagen
Beef liver contains huge amounts of copper and good amounts of healthy fatty acids
 Read more

Składniki
ilość porcji: 8 

•   2 kg nóżek wieprzowych (4 rapetki)
• 250 g chudej wieprzowiny lub kurczaka
• 5 marchewek
• zielony groszek mrozony ( ok 1 szkl
• 5 jajek na twardo
  kawalek selera
  natka pietruszki

• 2 liście laurowe
• 4-5 ziaren pieprzu
• 4-5 ziaren ziela angielskiego
• 2 ząbki czosnku
• 1 łyżka soli

---

1. Rapetki oczyścić, opłukać i zalać zimną wodą.
2. Do garnka dodać mięso wieprzowe, warzywa w całości oraz przyprawy ( z wyjatkiem natki i groszku i jaj - groszek i jaja ugotowac osobno)
3. Gotować przez 4 godziny. Mięso nóżkowe jest twarde i musi oddzielać się od kości. Po około godzinie należy wyjąć warzywa i dodatkowy kawałek wieprzowiny.
4. Mięso i selera pokroić w drobną kostkę, marchewkę w talarki, jajka w plasterki
5. Wywar przecedzić i jeszcze doprawić solą i pieprzem do smaku.
6. W salaterkach układać mięso, kawalki jajek i natki,  warzywa, zalać wywarem i odstawić do ostudzenia.
7. Następnie wstawić do lodówki aby galeretka stężała.
8. Przed podaniem należy zebrać tłuszcz z powierzchni, wyłożyć na talerz. Podawac z octem jablkowym lub sokiem z cytryny

Ox Tongue

1 Unsalted Ox Tongue

1 Carrot (halved)

1 Onion (halved)

½ Leek (sliced)

1 stick Celery (cut into cubes)

1 Bouquet Garni

1 clove of Garlic

8-10 Black Peppercorns

2 tbsp Coarse Sea Salt

Instructions

Place the Ox Tongue in a large, heavy sauce pan of cold water and bring to the boil. Simmer for a few minutes and then drain. Using fresh water bring back to the boil. Once boiling, skim the surface scum as necessary and add the aromatic ingredients.
Cover and simmer gently for 4 hours. The tongue is ready when the skin starts to blister.
Remove from the heat and drain. Reserve 275ml of cooking liquor if required for making a hot sauce to accompany the tongue.

To serve hot:
Once the tongue has been removed from the heat, drain and place on a board. Remove the skin and discard. Trim the root if necessary and cut into 3mm slices. Serve on a large plate with a homemade hot or cold sauce e.g. horseradish. Pour a little of the sauce over and serve the rest separately.

To serve cold:
Place the cooked tongue on a board and retain the cooking liquor.
Remove the skin and discard. Trim and neaten the root area if necessary. Return to the cooking liquor and leave to cool. When cool remove from cooking liquor. Roll and curl the tongue to fit into a 20cm (6”) cake tin or soufflé dish; it should be a tight fit.

Boil the reserved cooking liquor. In a small bowl, sprinkle 2 level tsp powdered gelatin into a little cold water and melt over simmering water until completely clear. Strain the melted gelatin into the liquor, stir well and add 2 tbsp port. Pour over the tongue, it should be just level with the top of the tongue. Cover the tongue with a plate, stand a heavy weight on top. Leave in a refrigerator overnight Run a knife around the edge to free the tongue until set. Run a knife around the edge to free the tongue. Transfer to a serving plate and carve horizontally into thin slices.

source

 

 Oxtail Stew

Ingredients

• 2.5 kg oxtail , chopped into 4cm chunks
• sea salt
• freshly ground black pepper
• olive oil
• 2 medium leeks
• 2 stalks of celery
• 4 medium carrots
• a few sprigs of fresh thyme
• a few sprigs of fresh rosemary
• 4 fresh bay leaves
• 4 cloves
• 2 heaped tablespoons plain flour( I used coconut flour )
• 2 x 400 g tins of plum tomatoes( I used organic passata )
• 275 ml porter or red wine
• optional:
• 1 litre organic beef stock ( used some bone broth )

Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones. Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.

Tip: Turn this stew into soup by adding a good splash of boiling water and simmering to your desired consistency. I also love this stirred through pappardelle and served with a grating of Parmesan on top – incredible!

Method

Preheat the oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to preheat.

Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.

Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil. Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.

Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.

Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and porter (or wine, if using). Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well. Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.

source

 Marrow biscuit recipe

 Recent pastured meat order including organ meat : ox heart, liver, tongue and tripe, pork kidneys & trotters, chicken hearts, osso bucco and oxtail
 All pastured, ethical

Benefits of tripe
source

Basic Nutrition Facts

A 3-ounce serving of cooked tripe will provide you with 80 calories, 10 grams of protein, 1.7 grams of carbohydrates and 3.4 grams of fat, including 1.2 grams of saturated fat. This is only about 5 percent of the daily value for fat and 6 percent of the DV for saturated fat (currently considered as a health food)

Source of Selenium

You'll get 10 micrograms of selenium, or 14 percent of the DV, in each 3-ounce serving of tripe. Selenium is an essential mineral that acts as an antioxidant to limit cell damage from harmful compounds called free radicals. It also helps with immune function, thyroid function and the creation of DNA. Meat, poultry, seafood, eggs, Brazil nuts and brown rice are other good sources of selenium.

High in Vitamin B-12

Vitamin B-12, which is only naturally found in significant amounts in animal products, is important for forming DNA and red blood cells to carry oxygen throughout your body. Getting enough vitamin B-12 from your diet may help lower your levels of homocysteine and thus your risk for heart disease, according to the Linus Pauling Institute. Each serving of tripe will give you 0.6 microgram of vitamin B-12, or 10 percent of the DV.

Provides Zinc

You'll also get about 1.5 milligrams of zinc in each serving of tripe, or 10 percent of the DV. You need zinc for immune function, wound healing, blood clotting, reproduction, thyroid and insulin function, healthy vision and a proper sense of smell and taste. Zinc may also lower your risk for heart disease and cancer by acting as an antioxidant and protecting your cells from free radical damage, notes the University of Maryland Medical Center.