Month: November 2018

Pikelet Day

PikeletsWith the weather reminding us more of winter than summer approaching, today is a bit of a pikelet day.  Simple and quick to make they provide an easy and satisfying treat for all.  We invented the “pikelet bar” in our house. Hungry students and their friends making brief forays home line up along the breakfast bar and consume these as fast as you could make them!  Put out bowls of jam, cream or just butter and watch them disappear.  You don’t need anything complicated to make them so can even make them if you are camping.

Ingredients

1 egg

¼ cup sugar

About 2/3 cup of milk

1 cup flour

1 tsp baking powder

25g melted butter

 

Method

Beat egg and sugar until fluffy.

Sift flour and baking powder

Add with the milk

Add melted butter and mix to combine.

Cook

Melt some butter in a heavy pan or skillet

Drop in spoonfuls on hot pan. About 4 per batch.

Flip when bubbles appear around edges

Keep warm in a clean teatowel and serve with jam and cream.

 

 

Elderflower Champagne and Elderflower Cordial

The Professional Countrywoman

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One of the sure signs of early summer with a promise of warm summer days to come is the billowing of the elderflowers in our hedgerows. Down here in Otago our hedgerows are blowsy with elderflower and hawthorn.  We still have the remnants of those hedgerows in our area and they are a precious source of shelter and fodder for insects, birds and animals – and us humans!   I look at elderflower and think… elderflower champagne and cordial followed in autumn by berry wine and nutritious cordials. In fact, Christmas wouldn’t be Christmas now without enjoying a delicious glass of delicate bubbly elderflower summer delight. Here are a couple of easy recipes for Elderflower Champagne and Cordial.

Picking Elderflowers.

Like all herbs, gather the flowers on a warm dry day and go for the ones with a mix of some open and some buds. It would be hard to pick…

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