Elderflower season again

It's the time of the year again for Elderflower cordial-making. I recently picked about thirty heads of the flowers from Abney Cemetery to make a fresh batch of cordial (as to the recipe from my blog entry last July. I was wondering about what other things elderflowers can be used for, and I stumbled across a couple of new recipes online. There are some good recipes here that include elderflower sorbet, elderflower fritters, elderflower jam, elderflower milkshake and many more.

Elderflower Folklore

* One name for it is the Judas Tree, as it was thought to be the tree Judas Iscariot hanged himself from

* To fell a tree without suitable protection could free a spirit called the Elder Mother to take her revenge

* The elderflower was said to be a protection against witches, and a knotted twig kept in the pocket was a charm against rheumatism

* Elderflowers were apparently never struck by lightning, and a cross of elder fastened above stables would protect the animals from evil Medicinal benefits

* Elderflower cordials and elderberry wines are high in vitamins A, B and C

* In A Modern Herbal of 1931, Mrs Grieves recommends an elderflower infusion, taken hot before bed, as a remedy for colds and throat trouble

* Mrs Grieves swears by elder leaves as an insect deterrent. The foul-smelling bruised leaves around tender plants and buds prevent attack by aphids and cater-pillars, and gardeners can add a sprig to their hatband to ward off midges

* Medical herbalist Christine Houghton says a daily elderflower infusion, made with fresh flowers, is helpful in preventing hay fever

Primavera, Barcelona

Waverley Abbey

This weekend Laurie and I went to my hometown in North Hampshire. I took him to the once all-powerful Waverley Abbey nearby, which was Britain’s first Cistercian Abbey, built in 1128.

The Abbey is set near a beautiful river and in a peaceful valley by the river Wey, very close to Farnham in Surrey. The beautiful setting is in slight contrast to the grey, desolate remains of the Abbey (which had been destroyed during King Henry VIII's dissolution of the monasteries in 1536). A lot has been disappeared now, but however haunting and stark they may look, the ruins still possess this strange and thought-provoking quality, and I could feel my imagination wander into overdrive as I tried to piece together what transpired nearly 900 years ago.

I came across this article recently, that explores the role of the Abbey during the Second World War. Apparently this area played an important part in Britain's defences, particularly in protecting London and the 'industrial heart of England' from an invasion. Somehow I missed the 'Dragon's Teeth' which were set close to the river and ruins, with the intent to prevent the German tanks crossing the river. I did, however, notice there was a low brick building, which I pointed out to Laurie suggesting it was an old bunker from the war, to which he replied: "Why would they need a bunker out here in this peaceful wooded area?" It turns out this was actually an anti-tank gun emplacement, where guns would have been located to fire across the river floodplain.



All photos © me. More photos and info can be found here

Journeys into lesser known territories of Public Space

My wonderfully talented friend Blue organised a walk on Saturday on Hampstead Heath, taking us on an alternative journey through the area's history. It was fascinating - we heard stories about the Highgate Vampire (an incident from as recent as 40 years ago), the legend of Boudicca (pictured above) who apparently is buried under the mound in the middle of the heath, as well as a real life crucifix that happened in 1969.

The walk was also lead by Strange Attractor Mark Pilkington.

More information here and some Highgate stories here.

Brooklyn, New York

More here

Queen of Heart shaped biscuits

Tomorrow I have a double special occasion to bake for. It is my Granny's 80th Birthday, and she is in London for the weekend staying with my Aunt in Forest Hill. I 'm really looking forward to seeing her, in all honesty it's been about 18 months since we were last together as she doesn't come down to London very often.
In the afternoon, I am heading West for Alex and Matt's wedding (party) to celebrate their civil ceremony that took place on Wednesday.

We all know how much I love making heart shaped biscuits, so I thought I would experiment away from my usual "lavender shortbreads" and try a jammy dodger style instead.

These are actually surprisingly easy to make! But they do require a little time and patience. I found the recipe online and thought I would share it with you.


Heart-shaped jam biscuits

Ingredients

* 225g unsalted butter, at room temperature, diced
* 100g caster sugar
* 200g plain flour
* 100g ground almonds
* 150g seeded raspberry jam
* icing sugar, for dusting


Method
1. In a bowl or food processor, mix the butter, sugar, plain flour and ground almonds until the mixture forms a dough.

2. Knead the dough into a large ball, then cover in clingfilm and leave to chill in the fridge for at least 5 hours.

3. Preheat the oven to 140C/gas 1.

4. Remove the dough from the fridge and knead it until softened. Divide into three equal portions and roll each portion out into a sheet 5mm thick.

5. Using a heart-shaped cutter of 6cm, cut out an even number of biscuit shapes. Using a palette knife, carefully place half of the biscuits onto a greased baking sheet.

6. Using a smaller (preferably 2cm) cutter shape of your choice, punch out the middle portion of each of the remaining biscuit shapes. Carefully transfer these onto a baking sheet using a palette knife and bake both batches of biscuits for 30 minutes or until the biscuits are golden brown.

7. Remove the biscuits from the oven and take them off the baking tray straight away and put onto a cooling rack to cool completely.

8. Spread a generous blob of jam onto the centre of the whole biscuits, then place the biscuits with the cut-outs on top and press together so that the jam peeks out through the heart.

9. Sieve a little icing sugar over the top.

(By Tana Ramsay - From Market Kitchen)

Delicious! My finished product is below:


All photos © me.

1940's Wartime blitz swing party

photo © me