GHAS Member's Recipe Suggestions
Courgettes and Marrow
Ratatouille
Stuffed marrow
Tasty Tomato Soup using a Marrow
Quick and easy tomato soup.
1 marrow (peeled cored and chopped)
1 cup chopped onions or leek
4-5 cloves of garlic
1-2 chillies
I tin of tomatoes or fresh if available
Oregano to taste or basil if available
pepper and salt
Place all the ingredients into a pan (or slow cooker 2 hrs)
Cook until the marrow is soft
Blitz
Serve with a topping
Cheese/ Cream/ Milk to taste
Keeps well in the fridge 3-4 days or freezer .
Ian's Marrow Soup
Beetroot
Condiments
Fruit Wine
This is how I make wine with fruit from the allotment. I don’t like adding chemicals (campden tablets bentonite etc.) so they are not part of my recipe.
Equipment you will need:
1 hydrometer and jar
1.5 m x 0.25” i/d clear food grade tubing
1 food grade bucket with lid.
1 or 2 5L Demijohn/ wine carboy
1 air lock (you can improvise with a length of tube and a glass of water) and bung.
1 Muslin type straining bag
1 funnel
If you haven’t got these, you will possibly know someone you could borrow from or have a look on eBay and or other recycle sites for bargains.
You will also need Sterilising fluid ( I use B&M /Aldi baby sterilising fluid). It is important that the equipment is sterilised before each use.
Recipe
2 litre of berries (single type or mixture of: black berries/black currents, white currents, red currents, gooseberries, raspberries etc.)
1 kg Sugar
1 Tea spoon wine yeast
Tap water and more sugar
Method
1. Rinse berries, put them in a bag and freeze them. (this can be skipped but it helps them to release more juice).
2. Defrost the frozen berries in the bucket.
3. Break up the berries (so the juice is released from the skins or drupelets) with hands or a potato masher.
4. Add the sugar and stir. Put the lid on the bucket.
5. Leave for a few days stirring every day.
6. Strain the berries in the muslin bag to extract the juice and add the juice to the demijohn.
7. Fill the hydrometer jar with some of the extracted juice to check the specific gravity (S.G). You are aiming at circa 1.060 at the start of the fermentation So if the extracted juice is less than this you need to add a higher SG mix of dissolved sugar in water at the next stage and if the SG of the extracted juice is higher you need to balance it with a lower SG mix.
8. Top the demijohn jar up to just below the shoulders of the jar using a mix of dissolved sugar in water to get to the final S.G. of 1.060. Add the yeast and prime the airlock and put it on the jar.
9. Leave for a week or so waiting for the bubbling to die down and sediment to settle at the bottom.
This is how I make wine with fruit from the allotment. I don’t like adding chemicals (campden tablets bentonite etc.) so they are not part of my recipe.
Equipment you will need:
1 hydrometer and jar
1.5 m x 0.25” i/d clear food grade tubing
1 food grade bucket with lid.
1 or 2 5L Demijohn/ wine carboy
1 air lock (you can improvise with a length of tube and a glass of water) and bung.
1 Muslin type straining bag
1 funnel
If you haven’t got these, you will possibly know someone you could borrow from or have a look on eBay and or other recycle sites for bargains.
You will also need Sterilising fluid ( I use B&M /Aldi baby sterilising fluid). It is important that the equipment is sterilised before each use.
Recipe
2 litre of berries (single type or mixture of: black berries/black currents, white currents, red currents, gooseberries, raspberries etc.)
1 kg Sugar
1 Tea spoon wine yeast
Tap water and more sugar
Method
1. Rinse berries, put them in a bag and freeze them. (this can be skipped but it helps them to release more juice).
2. Defrost the frozen berries in the bucket.
3. Break up the berries (so the juice is released from the skins or drupelets) with hands or a potato masher.
4. Add the sugar and stir. Put the lid on the bucket.
5. Leave for a few days stirring every day.
6. Strain the berries in the muslin bag to extract the juice and add the juice to the demijohn.
7. Fill the hydrometer jar with some of the extracted juice to check the specific gravity (S.G). You are aiming at circa 1.060 at the start of the fermentation So if the extracted juice is less than this you need to add a higher SG mix of dissolved sugar in water at the next stage and if the SG of the extracted juice is higher you need to balance it with a lower SG mix.
8. Top the demijohn jar up to just below the shoulders of the jar using a mix of dissolved sugar in water to get to the final S.G. of 1.060. Add the yeast and prime the airlock and put it on the jar.
9. Leave for a week or so waiting for the bubbling to die down and sediment to settle at the bottom.
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Blackberry wine finished its first fermentation, ready for racking
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10. Using the tubing “rack” the liquid above the sediment into another cleaned demijohn (or the bucket then transfer back to the cleaned demijohn.) - Dispose of or compost the spent sediment.
11. Top up the demijohn with sugared water SG 1.020 to just below the neck.
12. Leave the liquid to clear, then “rack” again, (liquid aiming to be SG circa. 0.090). The fermentation may have stopped at this point and the wine cleared, if so, the wine is ready to bottle/drink. Alternatively, if fermentation has not stopped/the wine is still cloudy, repeat 11 and 12 until the wine is ready.
11. Top up the demijohn with sugared water SG 1.020 to just below the neck.
12. Leave the liquid to clear, then “rack” again, (liquid aiming to be SG circa. 0.090). The fermentation may have stopped at this point and the wine cleared, if so, the wine is ready to bottle/drink. Alternatively, if fermentation has not stopped/the wine is still cloudy, repeat 11 and 12 until the wine is ready.
Red current wine near the end of its second fermentation, needs to be racked again and left to finsh fermenting/clearing.
