Here is your chance to sport that fancy apron you bought from us.
Salt Caramel Cheesecake
(as featured on our gig on 21/03/2012 at The New Bradford Playhouse)
Recipe from Annie Bell's Baking Bible
Crust:
150g HobNobs
50g unsalted butter
Filling:
4 gelatine leaves cut into broad strips
1/3 teaspoon fine sea salt
400g low fat cream cheese
250g dulce de leche (Nestle Caramel)
1 teaspoon black treacle
300ml double cream
Topping:
Pecans
Method:
Whizz hobnobs to crumbs in food processor. Gently melt butter in pan and tip in crumbs. Stir to coat and press into the base of 20cm non stick cake tin with removable base, 7cm deep. Crust done.
Place gelatine in a medium sized bowl, cover with cold water and leave for 5 mins. Drain water, pour over a couple tablespoons of water to submerge. Add salt and stand the bowl in a 2nd bowl of boiling water. Stir until gelatine disolves.
Blend cream cheese, dulce de leche and treacle in a large bowl using a wooden spoon until smooth. Blend 3 tablespoons of this with gelatine solution, one spoonful at a time, and then add this back to the rest of the cream cheese and blend until smooth.
In a separate bowl, whip the cream until it forms soft, fluffy peaks. Fold into cream cheese mixture in two goes, then pour the mixture over the crust, smoothing the surface with a spoon. Cover with clingfilm and chill for several hours or overnight. Run a knife around the collar of the tin and remove it. Keep the cheesecake on the base, top with pecans if you like!
Crust:
150g HobNobs
50g unsalted butter
Filling:
4 gelatine leaves cut into broad strips
1/3 teaspoon fine sea salt
400g low fat cream cheese
250g dulce de leche (Nestle Caramel)
1 teaspoon black treacle
300ml double cream
Topping:
Pecans
Method:
Whizz hobnobs to crumbs in food processor. Gently melt butter in pan and tip in crumbs. Stir to coat and press into the base of 20cm non stick cake tin with removable base, 7cm deep. Crust done.
Place gelatine in a medium sized bowl, cover with cold water and leave for 5 mins. Drain water, pour over a couple tablespoons of water to submerge. Add salt and stand the bowl in a 2nd bowl of boiling water. Stir until gelatine disolves.
Blend cream cheese, dulce de leche and treacle in a large bowl using a wooden spoon until smooth. Blend 3 tablespoons of this with gelatine solution, one spoonful at a time, and then add this back to the rest of the cream cheese and blend until smooth.
In a separate bowl, whip the cream until it forms soft, fluffy peaks. Fold into cream cheese mixture in two goes, then pour the mixture over the crust, smoothing the surface with a spoon. Cover with clingfilm and chill for several hours or overnight. Run a knife around the collar of the tin and remove it. Keep the cheesecake on the base, top with pecans if you like!
Prepared Horseradish
The final product
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Although I didn't find this foraging (we've had it growing in the garden!) I thought it was exciting enough to include on this page. I used a food processor to chop the roots and then put them in a brine of water, vinegar, sugar and salt. When I opened up the food processor, the smell almost knocked me over. It's really strong! Can't wait to have a roast beef now...
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Cleaning the roots
Have a tissue ready for when your eyes start watering!
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Simmering w/ Chilli
Draining through cheesecloth
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Apple & Hot Chilli JellyAfter stumbling upon some wonderful apple trees (A russet tree too!) I made some fantastic spicy jelly. Goes well with cream cheese on crackers!
To Do: -Chop apples, cores & seeds (1kg) -Slice 7 fresh chillies (keep seeds in) -Bring to boil with a few cups water & 1 cup vinegar -Simmer for 20 mins, adding water so it's the texture of runny applesauce -Place in cheesecloth and squeeze out all the liquid -Boil the liquid with equal parts sugar (I used a bit less) -Add dried chillies for presentation and more spice -Keep simmering and stirring. Check to see if it's set by pouring a little on a frozen plate, after it's cooled you should be able to run your finger through it and leave a gap behind your finger -Pour into sterilized jam jars & enjoy! 
Free apples!!
Job done
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Elderflower CordialRecently, Katie and a friend went foraging around Leeds and collected elderflowers to make a delicious cordial. Here is how they did it:
You will need: Approx 40 heads of elderflowers 3 liters boiling water 1 lemon 1 orange Honey or sugar Cheesecloth (muslin) Clean the elderflowers (do not rinse!) picking off any bad bits, bugs etc and place in a large bowl. Add the rind of the lemon & orange and add the boiling water. Let the mixture steep overnight. The next morning, sieve it through the cheesecloth and pour into a pot. Bring to a simmer and add the sugar or honey to taste. Reduce slightly. Let cool. Pour into ice cube trays and freeze to add to sparkling water, apple juice, fancy cocktails etc! 
Add a zing to your ting with these frozen cubes of fun!
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Steeping the flowers + rind overnight
A murky foreign flower land.
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