This frozen desert is so easy to make. Of course you can adapt and use all the sugar, whipped cream you like. I made it this way for a very special lady’s birthday along with an Elderflower version and rich Chocolate pots (all gluten, dairy and sugar free)
Put the berries water, juice and zest into a pan and warm till berries soften and the juice runs. Stir in xylitol or Agave syrup and taste. remember you will be adding yogurt so you can make it just a little too sweet. Remove from heat sieve to remove seeds and skins. Allow to cool. Add yogurt and mix well to blend, taste and add a dash of rum if liked, adjust sweetness.
Put the mixture into an ice-cream maker and churn till thick, about 15 mins,put into suitable containers and freeze.
Late February is letting us know that spring is in the air but there is plenty of cold weather about too.Here is a very easy soup using the year’s earliest foraged greens, a real warmer and very good value.The basic recipe is Vegan and gluten free but you could adapt to serve with grated mature cheddar, crumbled feta or even bacon or ham chunks, also if you can mix wild greens a some frozen peas.
400 grms potatoes, cut into cubes, skin on or off as you like,
30 grms (1cup) fresh wild leek leaves,snipped
30 grms (1cup) fresh wild nettle leaves,
30 grms (1cup) small young ground elder leaves,
2 liters organic stock,
Good sprig Thyme, 3 Bay leaves,
Organic Atlantic sea salt, Black pepper,
Splash of olive oil or sunflower oil,
In a heavy pan warm the oil,add the potatoes and cook for 2-3 minutes, add all the remaining ingredients and bring to the boil, reduce the heat and cook gently until potato is softened.
Remove the Thyme sprig and Bay leaves and blitz the soup with a stick blender, taste, adjust seasoning, serve with a scattering of wild gorse blossom or topping of your choice, Creme fraiche; a little feta;grated mature Cheddar; croutons etc.
Pack this if you’re off hiking or foraging or on the sideline cheering on your little champions, Enjoy.