• Dish of the Day
Monday, 23 April 2018 12:12

There's a crush on pineapple

Appearing on menus at a fast pace, pineapples are set to outsell avocados as the latest fruit trend sets in. Dehydrate it, ferment it, crush it, or colada cake it like me.

Published in Trends
Friday, 17 July 2015 09:58

Norfolk Tomatoes

I couldn't resist these Nar Valley grown tomatoes from Swaffham High Street greengrocers. All shapes and colours with a kilo for £4.

Published in Fruit and veg
Thursday, 03 April 2014 09:50

From small seeds...

Terry Rayner came home from work one day in 2003 and announced to his wife Win that he was quitting work.  Win asked Terry what he was planning to do, "Start up a seed business." "Where?" asked Win.  "In the garden shed" replied Terry, and so Terwin Seeds was formed. (Yes. Terry and Win, Terwin!)   Win told me she was a little nervous when several tons of seed potatoes arrived on their doorstep, but the business has grown and now they have an online shop and a small unit in Cockfield, Suffolk.  I met them at last weeks Edible Garden Show. As I have predicted Buckwheat to trend I picked up a pack of the sprouting seeds to try.

Published in Fruit and veg

This is one small branch of the £3.99 pear tree bought from Lidl four years ago.The tree has been espaliered and grown against a sunny wall by my father.  I wish I had taken a picture of the whole tree.  The crop was impressive!


Published in Home Grown
Wednesday, 11 September 2013 18:08

Stone the Plums

Near suffolkfoodie hq we have an old airbase where lots of trees planted in the war are still producing fruit, including these lovely plums that we are about to turn into jam. You don't need an airbase to forage to get wild fruit - just look at the side of the road where people have chucked out their apple cores. The cores are now fully grown trees. But professional foraging can cause problems as people strip the contents of everywhere wild. Leave some behind for the future!

Published in Home Grown
Monday, 19 August 2013 18:01

An abundance of cherries ...

...at a secret location near suffolkfoodie hq, but you can only pick the ones that hang over the road or you will get into trouble!

Published in Home Grown
Wednesday, 25 July 2012 11:21

Rhubarbe Happy Hour

This hot weather has proved to be the perfect moment to crack open the new bottle of Rhubarbe Liqueur. We were offered this at the recent Thos Peatling summer wine tasting, along with a Barbados Rum Sixty Six and Taylor's Velvet Falernum... more of that later! The liqueur is quite simply like drinking sweet, liquid rhubarb. It's made by macerating (in alcohol) both green and pink rhubarb for two months. Delicate, light pink colour and with the smell of freshly cut rhubarb, it's sweet and sherberty and reminiscent of those childhood rhubarb and custard boiled sweets. Delicious over cracked ice, or try one of these cocktails below - all measures used are 1 oz, or use your own friendly measures, but remember, drink responsibly!

Gin and Rhubarbe

1 measure Rhubarbe Liqueur
1/2 measure lime juice
1 1/2 measures gin
1 measure soda water
lime slices, for garnish

Combine rhubarb syrup, lime juice, and gin in a cocktail shaker filled with ice.  Shake for 10 seconds and strain into a glass.  Top with the soda water.  Serve with lime slice.

Rhubarb n’ Rye

1 1/2 measures Rye Whiskey
1/4 measure Rhubarb Liqueur
1/4 measure Fresh Lemon Juice
1/4 measure Sweet Vermouth

Stir, then strain into a chilled cocktail glass and garnish with a curl of orange rind.

Rhubarb Caipirinha

2 measures Cachaca Cane Spirit
1 measure Rhubarb Liqueur
½  measure Gomme syrup
1 full lime ( quartered, squeezed and muddled into the liquid)

Shake vigorously with ice and strain into glass.

Strawberry Rhu

4 measures Rhubarb Liqueur
3 measures Tequila
3 Strawberries
1 measure Lemon Juice
half measure of Gomme syrup

Muddle the strawberries in a cocktail shaker, add ice followed by all the other ingredients. Shake, filter and pour and serve.

Published in Thirsty Foodie
Wednesday, 15 June 2011 13:34

Yogurts from Down Under

Guess what? More free yogurt! From New Zealand via Little Melton in Norfolk and delivered to my door - as you know I never turn down free samples.

These are just how I like my yogurt, flavoured with a satisfying drizzle of mango or passion fruit coulis (or pear, blueberry and honey) They taste as good as the ones I make myself for breakfast with plain yogurt and home-made coulis. My son said 'they look nice' when he opened the fridge after school, so I can only tell you that the one I had was lovely!

Published in Abroad

Vanilla, Orange and Mascarpone Cheesecake

Makes a 7in/18cm cheesecake to serve 8 

For the base

  • 50g/2oz butter
  • 175g/7oz digestive biscuits
  • Half a tablespoon honey

Melt the butter and honey over a very low heat.

Crush the digestive biscuits and stir into the melted butter until well mixed.

Press the rubble-like mixture in a loose bottomed 7in/18cm tin and place in the fridge to chill.

For the cheesecake topping

  • 200g/8oz cream cheese
  • 200g/8oz mascarpone
  • 75g/3oz caster sugar
  • Rind and juice of 1 orange
  • 200ml/8floz double cream ( whipped into soft peaks)
  •  1 vanilla pod or a drop of vanilla essence

Beat the cream cheese, mascarpone, sugar, orange rind and juice together in a bowl.

Fold in the whipped cream and the seeds scraped from the vanilla pod.  Mix well.

Spread the cheesecake mixture onto the biscuit base and chill.

Serve with the Roasted Rhubarb and Orange compote.

This recipe can be easily adapted - if you add lime or lemon to the mixture instead of orange, and it can be served in summer with a raspberry coulis.

Roasted rhubarb and orange compote 

  • 700g/1.5lb rhubarb
  • 150g/5oz caster sugar
  • Juice and zest of one orange

Wash and chop the rhubarb into 2in/5cm lengths and place in an ovenproof dish with the sugar, orange zest and juice.

Bake in a preheated oven 375F/190C Gas 5 for about 25 minutes or until soft. Stir gently to release the juices, trying not to lose the shape of the rhubarb. Cool and serve.

Published in Recipes

For the rhubarb compote - see above

For the creamed rice

300ml/10floz milk (full fat is best)

300ml/10floz double cream

1 vanilla pod

150g/6oz short grain pudding rice

150g/6oz caster sugar

Place the milk and cream in a saucepan or better still, a double boiler.

Split the vanilla pod length ways and scrape out the seeds and add the whole lot to the cream and milk.

Bring the milk mixture to a gentle simmer and add the rice and sugar.

Simmer gently, stirring frequently, for about 20 minutes until the rice is soft and the liquid absorbed.

(Watch carefully to ensure that the rice and milk do not burn on the bottom of the pan.  If you do not have a decent heavy based saucepan, it is suggested that you bake the rice pudding in the oven, although it will then have a darker colour and a skin on top, but still delicious!)

Remove the vanilla pod before serving the creamed rice with the rhubarb. Delicious hot or cold!

Published in Recipes
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