Smooth little tarts which lend themselves to snacking with a glass of white wine in summer time
This is all about the classic combination of chicken and thyme let loose in a custard base so that the flavours really can shine through. I like to use spring onions too as their delicate flavour is just perfect here plus the splash of colour I like too.
Gluten Free (GF) pastry needn’t be mystifying.
There are plenty of GF flours out there that you can combine to make a wonderful pastry mix. This particular pastry lends itself to tarts and quiches. It is, like most GF pastry very short (crumbly) so if you feel nervous about rolling it out, just press it into your tin and pretend you are working with shortbread. It is not vegan as it contains an egg to bind it so those concerned about such things can add Xanthan Gum instead.
The fleeting fragrances of late Spring captured and bottled. So concentrated are these cordials that I am tempted to dab them on eau de cologne style…which yes indeed would result in a “sticky situation”. Instead I use them for heavenly prosecco cocktails, refreshing summer spritzes, subtle sorbets, interesting fruit salads and in winter with some hot water and lemon a warming tea. If you can find them, then Gooseberries (“agrise”) and elderflower is a magical combination: my grandmother used to make a “gooseberry and elderflower fool” using the fruit from her precious gooseberry bushes and it is a taste I can still remember.
In May in Southern Romania and into June in Transylvania Elderflowers (“Soc”) and Acacia (“Salcam”) are prolific. The frothy cream blooms of the elderflowers are easy to spot, the whiter flowers of acacia cascade down from trees too often side by side. If picking your own is a bit strenuous then you can pick up a “punga” (bag) or two in a local market complete often with roadside CO, so wash well.
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Elderflowers have been used in folk medicine for centuries – dried flowers to make a detox tea, the cordial to alleviate allergies and asthma and a tincture for skin problems.
The method I use is a traditional English one for a cordial. I do love the traditional Romanian fermented elderflower drink “socata” but making cordials means you have something that lasts all year and can be used in many other recipes.
