Enjoy the last of the Elderflowers and the chives before they flower too much with these 2 recipes.
• 1 hour
• 10 mins
• 2 litres
• About 25 elderflower heads
• Finely grated zest of 3 unwaxed lemons and 1 orange, plus their juice (about 150ml in total)
• 1kg sugar
• 1 heaped tsp citric acid (optional)
Inspect the elderflower heads carefully and remove any insects. Place the flower heads in a large bowl together with the orange and lemon zest.
Bring 1.5 litres water to the boil and pour over the elderflowers and citrus zest. Cover and leave overnight to infuse.
Strain the liquid through a scalded jelly bag or piece of muslin and pour into a saucepan. Add the sugar, the lemon and orange juice and the citric acid (if using).
Heat gently to dissolve the sugar, then bring to a simmer and cook for a
couple of minutes.
Use a funnel to pour the hot syrup into sterilised bottles. Seal the bottles
with swing-top lids, sterilised screw-tops or corks.
EDINGTON &TINHEAD WI
RECIPE FOR JUNE
CHEESE & CHIVE LOAF
8oz self raising flour
1 level tsp baking powder
1 level tsp mustard powder
Salt & pepper
1 level tbsp chopped chives
1 large egg
3oz grated cheese
¼ pt milk
Grease and line a 1lb loaf tin
Sift together flour, baking powder, mustard, salt and pepper
Rub in margarine
Add chives, egg, cheese and milk
Mix together well
Pour into loaf tin
Bake at 180c for 50mins (check after 35 minutes)