Spiced Elderberry Oxymel (a herbal cold and flu medicine)

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Here is a simple way to make a healthy medicine for the cold months ahead. I can’t say enough good things about elderberries, and this way of preserving them for the winter can be used either as a daily boost to health to prevent colds and flus, or as something taken when you are sick to relieve the symptoms and get rid of the cold or flu quickly. This recipe is cheap to make, using stuff that’s always in my kitchen.

You will need:
Elderberries
Optional spices (see step 3)
Raw apple cider vinegar
Raw honey

1. First you will need to find an elderberry tree in fruit. I found these in the first month of autumn and in the garden of an old homestead we were visiting. Sometimes trees are on the side of the road, or branches are hanging over someone’s fence. Elder trees are beautiful to look at and many people have them growing in their garden as ornamentals that don’t end up being harvested. They’re supposed to be quite easy to grow, and the leaves and branches are good goat food.

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Photo credit: here

2. Carefully harvest the bunches of fruits off the trees, gather as much as you’re likely to use. I started with around 2 litres of loosely packed bunches and ended up with around 1300ml of oxymel.

3. Wash the berries and gently strip the berries from the twigs into a cooking pot, it doesn’t matter if a few small twigs get in too. Mix in a small amount of water (for around 1200ml of berries at this stage I added half a cup). Add some spices now if you wish, I added 1/2 inch of grated fresh ginger, a pinch of ground cloves, 1/2 teaspoon ground nutmeg and 1 teaspoon cinnamon.

4. Bring the berries to the boil with the lid on, then remove the lid and continue to cook, while squashing the berries with a wooden spoon to extract the juice and evaporate some of the water. Do this for 10-20 minutes, being careful to not evaporate too much of the liquid, until it looks like you’ve squashed the berries as much as they can be squashed.

5. Filter the juice through a fine mesh sieve, then continue to squash the berries into the sieve to extract the last of the juice. Pour the juice into a measuring cup or jar to see how much you have. I ended up with 400ml of juice. Allow the juice to cool down to a blood-warm temperature.

6. When you can put some of the juice on the inside of your wrist without it hurting, pour the juice into a mixing bowl and add the same volume of raw cider vinegar and raw honey, so that you have 1 part elderberry juice, 1 part cider vinegar, and 1 part honey.

7. Pour into sterilised jars and store in a fairly cold and dry place. Take 1 tablespoon at a time, either on its own or mixed with water. It’s also good mixed with boiling water as a hot drink.

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Zucchini Pickle

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There’s not much that gives a feeling of abundance like zucchini does. It grows easily and prolifically, some people complain that it provides too much food, and then end up gifting some of their harvest to me. I end up picking most of mine before the flowers have dropped off, eager to make all kinds of zucchini cakes, zucchini gratin, minestrone and other soups, and making this zucchini pickle to accompany cheese and cold meats for the year ahead.

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Ingredients
1.3kg zucchini
200g onions (2 small-medium ones)
150g salt
Water for rinsing the salt off
5 teaspoons yellow mustard seeds, crushed
1 teaspoon dry turmeric or 3 teaspoons freshly grated
2 tablespoons finely grated fresh ginger, or 1 1/2 teaspoons dried
85g honey (around 2 tablespoons)
500ml cider vinegar or white wine vinegar

Grate the zucchini and finely dice the onions. Mix with the salt in a bowl and set aside for at least half an hour, or overnight. Drain the liquid, rinse the vegetables, and then drain again, squash them into a fine sieve to remove as much liquid as possible.

Sterilise some jars and lids and keep them warm.

When the vegetables have been drained and rinsed, put them in a pot with the spices, vinegar, and honey. Bring to the boil with the lid on, reduce the heat, and simmer with the lid on for 20 minutes. Remove the lid and simmer for another ten or twenty minutes, until most of the liquid has evaporated and the onion tastes cooked. Put into the sterilised jars, put the lids on, then turn them upside down for a few minutes. Turn the right way up again and leave them to cool.

This pickle will taste best after it’s been in storage at least a month. It keeps for around 12 months in the cupboard. I’ve opened ones that were two years old and they were still good.

One day I hope to have enough zucchini to make this recipe and this recipe. This year we’ve had two plants, next year I think we will have four or more.

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Simple Wonderful Lamb Burgers

These are the perfect burger. They’re juicy and full of flavour yet they hold their shape.

Minimally seasoned with garlic and herbs to let the taste of lamb shine through they can be served in a variety of ways; with tzatziki and greek salad, with gyros or kebab toppings, with traditional burger accompaniments like fried eggs, salads, and sauces, or with any vegetable side dish…even Swedish braised red cabbage.

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