Elderberry cordial
This cordial is perfect as a mixer with water, sparkling water, in cocktails or as a fruity salad dressing.
Makes about 500 ml
Ingredients
500g elderberries
300ml water
300g sugar
60ml lemon juice
Method
Put the elderberries, water and sugar into a pan and bring to the boil, stirring to dissolve the sugar. Once boiling, turn down the heat and simmer for about 25 minutes until the berries have popped open and the liquid has reduced down to a syrup. Stir in the lemon juice.
Remove from the heat and strain through muslin. Pour into sterilised bottles and store in the fridge for up to 6 months.
Rhubarb and Basil Syrups
Flavoured syrups are great ways to make mocktails or other flavoured drinks. They keep well for a few weeks in the fridge and only require a few ingredients.
Here are 2 recipes, one for a rhubarb syrup and one for a basil syrup. Great flavours for spring and also here are great mocktail ideas .
Rhubarb syrup
Ingredients
1,25 kg fresh or frozen chopped rhubarb
500 ml water
500 g sugar
1 vanilla pod
Place the rhubarb in a pan with the sugar, water and vanilla. Bring to the boil, simmer for a few minutes and strain so that you have a clear pink syrup. Cool, pour into a bottle and store in the fridge.
To make a cocktail, mix 30 ml of the syrup with about 120 ml sparkling water. Add ice and garnish with mint leaves.
Basil syrup
500 g water
500 g sugar
50g basil
Kombucha and basil mocktail
1 bottle ginger kombucha
3 slices ginger
Black pepper
Place water and sugar in a saucepan, heat until boiling, then cool. Add basil to the syrup and blend.
Peel the ginger and cut into slices about 5mm thick.
Put two slices of ginger and the 30 ml basil syrup into a glass. Add ice cubes. Pour in about 150 ml kombucha. Mix it all through and grind black pepper on top. Serve immediately.
Home made granola
Granola is so easy to make and the best thing is you can put in ingredients you like. Here's our recipe, but feel free to play around with your own flavours.
Makes about 1kg
Ingredients
500g oats
100g hazelnuts, coarsley chopped
100g almonds, coarsley chopped
50g cashews
100g pecan nuts, coarsley chopped
25g sesame
25g sunflower seeds
25g pumpkin seeds
125g golden syrup
100g maple syrup
a good sprinkle of cinnamon
60g dried cranberries
60g raisins
60g dried apricots, roughly chopped.
60g prunes
Method
Preheat an oven to 160 C.
Mix all the ingredients together, except for the dried fruit and divide between to oven trays which have been lined with baking paper. Bake in the oven for about 30 minutes or until everything becomes evenly golden coloured. Give it a mix every 10 minutes or so.
Remove from the oven, allow to cool and mix in the dried fruit. Store in an airtight container.
Delicious served over yoghurt with fresh or stewed fruit.
United Pancakes
United Pancakes brings the classic and much loved Dutch pancake into the 21st century. They've been open for 3 months and are redefining the way we eat pancakes. They are making pancakes accessible to everyone.
United Pancakes was born out of the fact that there were no artisan pancake restaurants. They noticed a gap in the market and so this brand was born.
All their products are organic and everything is homemade. Flour comes from their own mill and is available to purchase in the their little shop together with homemade apple and pear syrups, old fashioned Dutch candy and their own branded aprons, t-shirts a baby ware.
The restaurant has a great intimate atmosphere with rough bare brick walls and lots of old wood. It's also an ideal place for kids and the staff are friendly and very attentive.
A new addition are pancakes to go, which is great if you need your pancake fix but don't have the time. It's cooked fresh to order then filled with the topping/flavouring of your choice to enjoyed on the go. We took ours to go as we didn't have much time and it was without doubt one of the most delicious pancakes we've had in a while. We will be back!
For more information, please visit United Pancakes.