How slow is Sloe Gin really?

Last year, I was not organised enough to make my own Sloe Gin, not so this year! On Sunday, I went to the Alexandra Palace's Farmer's Market, I know it's a cheat to buy them. But to be honest I'm a city girl and only really comfortable foraging blackberries and the like. Maybe next year.

Making sloe gin is pretty quick to start and slow to finish but not laborious, think of the turtoise and the hare and you're on the right track. There's no cooking required, just patience as the sloes steep in the gin.

You will need:

-450g/1lb sloes
-225g/8oz caster sugar
-1 litre/1¾ pint gin
- A large sterilised jar or bottle
- A sterilised needle
- A funnel
- Measuring Scales

Preparation method:

-Prick the tough skin of the sloes all over with a clean needle and put in a large sterilised jar. (My advice use something that can hold atleast 2ltr with a wide neck, I didn't and may pay for that later. I used a 1 1/2ltr bottle and could only get half of the gin in the bottle so I will have to leave it alone for that first week, then transfer the whole mixture to something bigger).
-Pour the sugar in through the funnel and use the gin to wash it through the funnel spout, seal tightly and shake well.
-Store in a cool, dark cupboard and shake every other day for a week. Then shake once a week for at least two months.
-Strain the sloe gin through muslin into a sterilised bottle.

 I will be trying to update this post with photos after each shake.

 Top recipe tip to try as well:

You can make blackberry brandy in the same way, substituting blackberries for the sloes and brandy for the gin. Blackberries do not need pricking. If I have time in the next couple of weeks, I will try this tip.

TTFN

 MagpieSpirit

Ooh it's getting cold outside...time for some home-made ginger cordial

As the weather starts to cool, the skies seem more grey than blue, we all know that our first winter cold is about to make itself known. My home-made ginger cordial isn't a cure all but will warm you from your core and only takes about 30 minutes to make.

Try it and let me know what you think.

Ingredients :~ Makes 350ml approx but this recipes doubles easier

• Rind of 1 unwaxed lemon
  
• 150g golden caster sugar
  
• 240ml water
  
• 3 inch (generous chunk) piece of ginger peeled and chopped finely (or cheat and throw in the blender with the water)
  
• 2tsp cream of tartar
  
• 50ml fresh lemon juice
  
  Step 1. Peel the rind off the unwaxed lemon making sure you remove any of the white pith and put in a heavy based saucepan.
  
  Step 2. Add the water, ginger, cream of tartar and the sugar last.
  
  Step 3. Turn up the heat to bring to the boil and stir until the sugar has dissolved.
  
  Step 4. Take off the heat and add the lemon juice.
  
  Step 5. Bring back to the boil then strain the mixture through a fine sieve or muslin into a bowl and set aside to cool.
  
  Step 6. When cool, pour into a sterilised bottle jar (I used a bottle that originally contained olive oil).
  
  Keep refrigerated and use within 2 weeks .
  
  I got this recipe from how to cook good food.
  
  Enjoy,
  
  TTFN
  
  MagpieSpirit

Plum Chilli Jam

Here's a great recipe that is good on scones, cheese, meat and toast, an all-round jam.

Ingredients :

• 1kg red plums
• 500g Preserving Sugar
• Juice of 2 Lemons
• 2 Red chillies - mild kind
• 25g butter

Step 1. Half and stone the plums.

Step 2. Finely slice the chillies. I recommend de-seeding them at this point. Use a teaspoon to scrape the seeds out. Instead of slicing, I used my kitchen scissors.

Step 3. Cook gently until the plum skins are soft.

Step 4. Mix in the sugar, stirring the pan until it has dissolved.

Step 5. Add the chillies and then bring to the boil and boil until the mixture has reached setting point.

Step 6. Add the butter and stir into the pan.

Step 7. Pot into sterilised jars, seal.

At this point you can label or boil jam in jars which creates a firmer jam, then label.

Can be eaten immediately but I recommend leaving for 2 weeks before consuming. You can leave the jars in the fridge for up to 6 months if left unopened.

TTFN

MagpieSpirit

Rosemary Gardener's Soap

Rosemary Gardener's Soap is meant to cleanse and revitalize skin and makes upto 16 bars of soap.

Ingredients:
300ml (1/2 pint) Cheap olive oil
175ml (6 1/2 fl oz) coconut oil
120ml (4 fl oz) cooled, boiled or distilled water
60g (2 oz) caustic soda (lye crystals)
1 tbsp green clay
3 tsp spirulina powder or 4 crushed spirulina tablets
1 tbsp bran, oatmeal or rolled oats
30 drops rosemary essential oil

You will also need some equipment, it's not necessary to purchase a separate set of equipment for soap making, but if you're using cooking equipment, make sure you clean everything extremely well.

-Digital kitchen scale
-Stainless steel / Enamel pot
-2 x plastic spatulas
-Thermometer that register between 38-93 degrees C (100-200 degrees F)
-Spoons / bowls for weighing / measuring
-A good-sized container for mixing the NaOH solution (this should be reserved for you soap-making only).
-Hand blender (optional)
-Plastic or wooden mould
-A little oil and greaseproof paper for lining the mould
-Blanket or large towel
-Rubber gloves
-Apron (safer still to wear old / house clothes under the apron)
-Goggles
-Cloth for cleaning up spills
-Bottle of vinegar

Step 1. Mix the olive and coconut oils in a saucepan with a whisk over a low heat until the temperature reaches 60 oC (140 oF).

To make the lye mix, pour the water into a stainless steel or glass bowl placed in a sink in case the contents froth over when you add the caustic soda. wearing protective goggles, gloves, and an apron, add the soda to the water and mix with a wooden spoon until the crystals have dissolved. Leave to cool.

Step 2. Add the the cooled lye mix to the hot oils in the saucepan and stir with a wooden spoon until well mixed. then beat with a metal whisk until the mixture reaches the consistency of thick custard so that a line is visible if drawn across the surface.

Stir in the green clay, spirulina, bran/oatmeal/rolled oats, ans essential oil.

Step 3. Pour or spoon the mix into your moulds. Cover with a cloth and leave for 24 hours. While still soft remove the soap from your mould wearing plastic gloves, and cut into bars using a knife. Arrange on trays and leave to dry out fully and harden this process is called curing and will take atleast 4 weeks. An alternative to plastic or wooden moulds, try using juice or milk cartons, pour or spoon the mixture into the cartons. Wrap the cartons in a large towel and set somewhere warm for 24 hours like the airing cupboard. The cartons will feel warm and will get hot as the mixture neutralizes and turns into soap.  To unmold your soap, peel off the cartons and cut soap into sections for hand soap. Place each bar on a wire rack in a cool, dark place to cure for 4 weeks. After 4 weeks, soap can be buffed with a cotton cloth and wrapped for gifts.

I'm always looking out for new soap recipes, so if you have any suggestions for lye solution based soaps please send them to me to try.