Month: August 2023

My hedgerow harvest and a recipe for Hedgerow preserve (naturally gluten-free; dairy-free; vegan)

~ My virtually free-from kitchen ~ 1 Comment
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My hedgerow harvest. Image: Kathryn Hawkins

Hello again. It’s been a busy couple of weeks since my last post. The season is subtly shifting from late summer to early autumn. There is a bit of a nip in the air first thing in the morning and some of the leaves on the trees are beginning to turn. Out and about, the hedges are full of ripening fruit, and I have been out foraging a couple of times this month. Two weeks ago I went on a recce for brambles (blackberries), and was happily surprised to see that so many were ripe and ready. Thank goodness I went prepared with a large container (just in case), and came home with 2.7kg of the glistening berries which I have now frozen 🙂

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Scottish brambles. Images: Kathryn Hawkins

Whilst on my walk, I had noticed that there were also sloes and elderberries, although not quite ripe. I gave it a week and went back. The birds had eaten a few elderberries, and I think another forager had found the sloes, but I still managed a container-full as well as a few more brambles.

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Blackberries, dewberries, sloes and elderberries. Images: Kathryn Hawkins

Always wash wild fruit well before using. Brambles and sloes need little preparation, but elderberries can be a little fiddly to remove from their fine stems. I find a fork is quite useful to help prise them away.

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Freshly washed and prepared wild fruit. Images: Kathryn Hawkins

All of these hedgerow fruits will freeze fine in case you are unable to use them immediately. Lay them out on lined trays and freeze until solid, then pack them into bags or containers, seal, label and store until ready to cook.

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My hedgerow harvest preserve. Image: Kathryn Hawkins

My preserve recipe can be adapted to use any combination and quantity of wild berries you have picked. Sloes have a bitter/sour flavour whilst brambles and elderberries are sweeter and juicier. I ended up with about 700g prepared fruits in total, 200g of which were sloes, and this gave a good balance of sharp and sweet, with a deliciously rich and intense flavour overall.

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Packed full of flavour and colour. Image: Kathryn Hawkins

The yield of preserve in this recipe is slightly lower than for other jams because I removed the seeds. Brambles do tend to be very seedy, and sloes are impossible to pit before cooking, so sieving (or straining) seemed like the logical thing to do. Alternatively, you could make a jelly by straining the cooked fruit through muslin. This would result in an equally delicious preserve, but with a much smaller yield. I’ll probably make a jelly with some of my freezer brambles later in the year and mix them with some apples from the tree in the garden. Delish.

Makes: approx. 700g

Ingredients

  • 700g prepared hedgerow berries and fruit, washed
  • Approx. 400g granulated sugar
  • 2tbsp lemon juice

1. First cook the sloes. Place in a saucepan with 250ml water. Bring to the boil, cover and simmer for 6-7 minutes until softened.

2. Stir in the berries, bring back to the boil, re-cover and cook gently for 10 minutes until everything is very soft and juicy.

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Cooking the fruit. Images: Kathryn Hawkins

3. Put a large nylon sieve (strainer) over a large bowl or jug and carefully pour in the cooked fruit and juices. Leave to strain for 30 minutes then use the back of a spoon to push and press the pulp against the side of the sieve to squeeze out as much juice as possible. Do this until you end up with a dryish pulpy mass of seeds and fibres in the sieve. Discard.

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Getting rid of the seeds. Images: Kathryn Hawkins

4. Measure the juices – I ended up with 500ml. You will need 400g sugar per 500ml juice. Pour into a saucepan and heat gently to warm through, then add the sugar and lemon juice. Stir until dissolved.

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Cooking the pulp. Images: Kathryn Hawkins

5. Bring to the boil and cook for several minutes until the correct level of set is achieved – between 104°C and 105.5°C on a sugar thermometer. I cooked my preserve to the higher temperature and ended up with a very firm set – almost like a fruit cheese. For something more spreadable, cook to the lower temperature.

6. Spoon the hot mixture into sterilised jars and seal immediately. Leave until cold then label and store in the usual way.

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For the storecupboard. Image: Kathryn Hawkins

Because I achieved such a firm set, I melted the leftover preserve with a little more water and when it cooled, it was much more spreadable. It made a delicious topping for toasted crumpets. This preserve also makes an excellent accompaniment to serve with grilled, roasted and barbecued food.

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Tangy, tasty and freshly made, hedgerow preserve. Images: Kathryn Hawkins

Until next time, I hope you have a good few days, and I look forward to posting again in a couple of weeks. Thanks for stopping by 🙂

Almond scone round (gluten-free; dairy-free; vegan)

~ My virtually free-from kitchen ~ Leave a comment
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Freshly baked scone round ready to serve. Image: Kathryn Hawkins

Hello there. I hope the month of August is going well for you. I have a simple recipe for you this week, although it is one that has been challenging me for a while. I do like a nice scone but my attempts to make a gluten-free version of this very familiar and much-loved favourite have been disappointing up until now.

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A simple pleasure: scone, butter and jam. Image: Kathryn Hawkins

The recipe below is my best attempt yet and worth a share I think. Adding ground almonds to the mixture helps make the texture more moist, and adding a pinch of xanthan gum helps bind the crumb together. I think I have added too much XG in the past which has made the scones quite hard and dry. I’m not a huge fan of adding XG to my bakes but without it, the mixture falls apart completely. Here’s the recipe and I hope you enjoy them.

Makes 1 round; serves: 6

Ingredients

  • 150g gluten-free self raising flour
  • 50g ground almonds
  • ¾tsp gluten-free baking powder
  • â…›tsp or a large pinch xanthan gum
  • 50g salted plant-based butter
  • 1tbsp caster sugar
  • A few drops natural almond extract (optional)
  • Approx.75ml plant-based milk
  • 15g flaked almonds

1. Preheat the oven to 220°C, 200°C fan oven, gas 7. Sift the flour into a bowl. Add the ground almonds, baking powder and xanthan gum. Mix well.

2. Rub in the butter until well blended and stir in the sugar. Add a few drops of almond extract, if liked, and gradually mix in between 50 and 60ml milk to make a softish dough.

3. Turn on to a lightly floured work surface and knead lightly until smooth. Roll or press into a 15cm round, neaten the edge and score into 6 equal portions.

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Making and shaping scone dough. Images: Kathryn Hawkins

4. Transfer to a non-stick baking tray and brush the top lightly with the remaining milk. Scatter with the almonds and bake for 15-20 minutes until risen and lightly golden.

5. Stand for 10 minutes then re-cut the indents and transfer to a wire rack. Cool for about an hour before pulling apart to serve. Best served slightly warm.

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Glazing and baking. Images: Kathryn Hawkins

Delicious spread with soft butter and topped with homemade jam. Best eaten on the day of baking but scones freeze well for enjoying later on.

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Jammy scone. Image: Kathryn Hawkins

Thanks for stopping by and I hope to see you again soon. All the best for now 🙂