Kitchen Magic // Hollandaise

Firstly, if you're tired or not in the best of moods, I wouldn't recommend trying this! It takes patience, as I found earlier this week!

I'd never made a hollandaise sauce before but, in a moment of whimsy, and upon realising I had far more eggs than I would normally eat on my own this week and some of the season's asparagus, I thought it would be a good idea. Don't get me wrong - it was a beautiful dinner and I felt a real sense of achievement, but it wasn't the easiest of tasks. 

If you want to give it a go you will need:

* 3 eggs yolks

* 150 grams of butter

* 2 tbsp cold water

* The juice of half a lemon

* Salt and pepper to taste

* A heavy-bottomed pan, a whisk and a strong arm.

There were countless recipes and methods online, but I found this one to be the most simple, without the use of a food processor. 

1. Place the egg yolks, butter and water into a heavy-bottomed pan and heat gently, whisking constantly. Do not allow the pan to overheat (the sides should be lukewarm). 

2. When the butter has melted, whisk harder and turn the heat up slightly. Do not allow the mixture to steam. If it does, take it off the heat and continue whisking furiously. 

(AT THIS POINT MY MIXTURE SPLIT - YOU CAN READ THE REMEDY FOR THIS AT THE BOTTOM**)

3. Once you are happy with the thickness of your sauce, remove from the heat, squeeze in the lemon juice, taste and season to your preference. 

4. Enjoy poured over poached eggs / asparagus / salmon. 

** If you find your mixture has split or separated, you can fix this by putting a broken egg yolk into the bottom of a new pan, without heat and slowly, slowly, very slowly whisking the split mixture into it. It will combine into a thicker, glossy sauce. 

Note: If your mixture turns into scrambled eggs, it cannot be saved. This means you have had your pan too hot and you will have to enjoy scrambled eggs on toast instead!

Hedgerow Ramblings // Elderflower

Although it doesn't really feel like it with all the rain and chill, one sure sign that summer is here is the appearance of the Elderflower in the hedgerows. Every June it pops out, amongst the foliage, offering its sweet nectar to anyone wishing to take a whimsical foray into wine or cordial making. 

I've posted before about this exciting flower, its properties and some lovely recipes for utilising it. Have a gander here to find out more. If you're having a go at foraging elderflower for drinks-making this year, I wish you well and lots of enjoyment - but please take care when picking and using wild food: make sure you know what you're picking and please don't take more than you need. 

Blessings.

Three Word Thursday

Lots to do!

Pembrokeshire

B and I spent a lovely few days in Pembrokeshire, on the West coast of Wales, last week.

It was absolutely stunning - rugged coastal paths, unspoilt landscapes and fascinating neolithic stone circles and burial chambers. Here is a selection of my favourite photos from our trip. I hope you enjoy...

 

Oh, how I wish I was back there on holiday!

Hedgerow Ramblings // Wild Garlic

Wild garlic, or Ramsons, can be seen around woodland areas, growing in abundance amongst the bluebells, at this time of year. If you brush past it, you get a distinct aroma of garlic. The leaves and flowers are edible - but take care if the plants haven't yet flowered, as you may confuse the wide, flat leaves for those of the poisonous Lily of the Valley. The flowers are distinct, however, with tiny white petals in a loose pompom and if you pick a leaf and crush it slightly, you will know by the smell that it is garlic. 

Wild garlic is of the allium family - closely related to chives - and can be used in similar ways. The flowers add flavour to salads or sprinkled over pasta dishes. You could whizz the leaves up with some oil into a pesto and coat meat, fish or use as a stir-in sauce. Blanched and chopped, the leaves would also make a lovely accompaniment to meat or fish, or in a risotto. Make sure you wash them thoroughly before use and be respectful when foraging. Only take what you need - leave plenty for others - or better still, grow some of your own in your garden.

Three Word Thursday

Hawk vs Crow

Hedgerow Ramblings // Hawthorn

May is in bloom!

As it always flowers in May, hawthorn is often simply referred to as 'May' or 'May tree'. Due to this association with the onset of summer - and the fact that it so often blooms for Beltane - the tree has historically symbolised marriage, fertility and the union of man and woman. May poles, which were traditionally danced around as a fertility ritual, were originally made from hawthorn wood. 

Also linked to its flowering at Beltane - the sabbat opposite Samhain on the Wheel of the Year and the mirroring of a time when the veil between this world and the 'Otherworld' is considered to be at its thinnest - Beltane has a rich lore associated with the faery realm. Legends say that if you sit under a hawthorn on May 1st, you will be led into the world of fae for good. 

Wands made of hawthorn wood are said to contain great power - it works particularly well for spells concerning protection, healing and fertility or blessings for love and marriage. However, be careful never to cut a branch of hawthorn - it is a sacred tree and should be treated respectfully. Even if you do not believe in its spiritual properties, hawthorn hedgerow is native to the UK but declining - as a result, it is protected. 

As always, take care when foraging or using wild plants for medicinal purposes. Hawthorn has several qualities which make it suitable for treating medical conditions. Its berries (haws) contain many vitamins and are widely used to treat heart conditions. Its flowers can also be used externally to treat acne but when taken internally it acts as a sedative. It is strongly advised not to self-medicate with hawthorn due to its significant effects on the heart. It should not be used during pregnancy.