A little goes a long way


Pennywort in the lane
Pennywort in the lane

This isn’t a blog about finishing my 12 weeks in Ballymaloe Cookery School.  It’s still a little raw for that. And it isn’t a blog about re-integrating myself back into my job, my home, my family and my friends.  As it’s just too soon.

Progress
Progress

It’s a blog about Spring, and learning and practicing.  It was still in the middle of Winter when I left for Cork, so it is so nice to be walking around looking at all of the Spring flowers in the daylight.

Some primroses
Some primroses

I have crystallised them , and will keep them for cakes later in the season.

The "bar Stool" job
The “bar Stool” job

It was great to go into the tunnel and see the broad beans my father in law planted a few weeks ago.  I love the first broad beans, with nothing but a little salt and olive oil crushed on some bread.

Broadbeans starting to flower
Broadbeans starting to flower

So this evening I took a kilo of blackcurrants out of the freezer and made a little taste of summer, a syrup so full of vitamin C and can nearly see all the colds and snots leaving the house in disgust.

My cauldron of blackcurrant goodness
My cauldron of blackcurrant goodness

The process is a little messy, but not as sticky as jam making.  I got 6 750ml bottles out of the blackcurrants, all ready to go to their new homes.

Blackcurrant Cordial ready for shipment.
Blackcurrant Cordial ready for shipment.

Let me know if you want a bottle?

 

 

 

 

 

 

Don't feel like cooking or baking? Visit our shop or email me at info@jenskitchen.ie.

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