May 15
Ingredients Crab apples Sugar Method Wash and dry crab apples Place in a large saucepan and cover with cold water. Bring to the boil. Boil briskly until the fruit has burst and is nice and soft. Strain through a jam bag or cheese cloth for at least 4 hours but preferably overnight. Once well strained …
Permanent link to this article: https://www.sometimesfoodsnob.com/2017/05/15/crabapple-jelly/
May 15
The concept of seasonal fruit has changed, with most supermarkets today able to supply consumers with most types of fruit all year round. One place the seasons can still be seen in practice is in the garden – autumn heralds the arrival of apples and pears. Staring at the huge bags full of apples and …
Permanent link to this article: https://www.sometimesfoodsnob.com/2017/05/15/autumn-fruit/
Feb 01
Melrose cream is one of those “why is this a thing?” recipes. It’s a custard/jelly dessert which when made has a watered down milk kind of taste. My first attempt was a disaster. I followed the directions to the letter but for some reason it just didn’t set. The next day, not wanting to be …
Permanent link to this article: https://www.sometimesfoodsnob.com/2016/02/01/melrose-cream-page-209/
Jan 20
Oh flummery, what can I say… According to Wikipedia flummery was a starched based dessert popular in Britain and Ireland from the 17th to 19th century. Post world war two, Australia came up with its own version using evaporated milk, gelatine and sugar. Another variation using jelly crystals. The taste of this dessert is definitely …
Permanent link to this article: https://www.sometimesfoodsnob.com/2016/01/20/flummery-sigh/