Blood orange & lemon jellies

Blood orange & lemon jellies

Home made gelatine jellies

Using up leftover gelatine wasn’t the easiest of challenges. I wasn’t about to start investigating the heritage of American jelly salads, though I’m sure they’re dear to people’s hearts. Our gelatine recipe choices are sweet, fun – and there’s no avoiding some sugar. Tamar Adlar does have set jelly salads in her latest book, though they’re more sun ripened tomatoes in aspic than tuna in pineapple jelly.  I’ll try them in the summer when it’s not stormy and not horizontal rain and bedsocks in the day.

Making these home-made jelly sweets was easy and fun. I tried using a shop-bought juice but the flavour, to me, was too dull and flat. I wanted something sharper and with the 10930825 lemons I had leftover from a Hubbub pancake day workshop, the decision was easy. Any leftover, sharp fruit or fruit juice would be excellent but I’d default to freshly squeezed or pulped if poss.

These jellies aren’t as set as a haribo but that’s what I like. They’re oddly satisfying. One or two after lunch and my sweet tooth is satisfied.  Are they good for gut health? A lot of wellness bloggers are talking about gelatine and gut health. I dunno, and I eat for joy and fun not wellness bullshit. These little guys used my citrus, they used my lovely Reduction Raider gelatine and they are tasty.

Note: don’t try to make these like fruit pastilles and roll in sugar; the sugar causes the set to melt and isn’t pretty. Like a sticky blood bath TBH.

So a little grown up sweetie, a hot cuppa and we have a zero waste, low-ish sugar, sweet. Which is hot pink. HOT PINK. You’re welcome.

 

 

 

 

Citrus jellies

Prep Time10 mins
Cook Time25 mins
Total Time35 mins

Ingredients

  • 1 pint freshly squeezed citrus/grapefruit (you need something with bite - orange juice won't cut it)
  • 8 leaves leaf gelatine
  • 90 grams caster sugar

Tools

  • Measuring jug
  • Bowl
  • Scissors
  • Saucepan
  • Whisk
  • Cake tin or plastic pot

Instructions

  • Cut the gelatine strips into pieces. Place them in the bowl and cover with cold water for 5 minutes
  • Whilst the gelatine softens, warm the juice and sugar in the saucepan. 
  • Use the whisk to make sure that the sugar is dissolved. Taste the juice. If it's super sharp you might want to add a little more.
  • After 5 minutes, squish the water out of the gelatine. Place it into the warm juice and whisk, baby.
  • When the gelatine has fully disolved, pour the mixture into the tub/tin. Leave to cool to room temperature then refrigerate.
  • When set, cut into little pieces and enjoy!

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

Fruity jelly

Fruity jelly

Leftover gelatine jelly

A few weeks back, the most wonderful Laura Reduction Rader messaged me and asked if I’d like to take ownership of a packet of leaf gelatine from a recent Olio stash that she had.  As a vegan, that was one leftover Laura couldn’t shift and lucky me, I got it! Hoo-bloody-ra!

A packet of way outta date gelatine arrived and, like anyone a little stumped, I put it on my desk and had a think. And a think.

I didn’t research about whether or not the gelatine was safe. A product so highly processed and stable (i.e. it’s not ‘live’ like yoghurt, more like a spice or pasta) and still sealed in its original packaging … honestly I’ve probably eaten ancient gelatine many times. I’m in full health and have a lifetime of eating questionable s=food stuffs. If pregnant, or poorly or elderly or feeding little ones, use your own judgement.

When my kids were little I’d sometimes make them jelly from scratch because I was always trying to make sure they ate more fruit & veg (and, honestly, trying to avoid sugar. Now the eldest eats it from a packet with a spoon…). Homemade jelly, often with some segments of orange stirred through, would be made once, and then not again for yonks. It just felt an effort, and juice isn’t that cheap.

But sometimes we buy a pack of gelatine, or feta, or peppers, for *one* thing and then the rest is just a proper pain in the arse. So this week we’re all about gelatine (yes, if you’d asked me 20, 15 or even 10 years ago, I wouldn’t have thought my life would rely so much on leftovers).

If you’ve ever experimented with jelly, and like some fruit juice, get creative and make layers and have fun. Or be like me. Just make it and add hundreds and thousands and eat it at 11am when you should be working but the jelly is calling…

 

 

Fruit Jelly

Use up your leftover gelatine to make this healthy-ish, fruity jelly
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins

Ingredients

  • for every 1 leaf gelatine
  • you need 140ml fruit juice

Tools

  • Measuring jug
  • Saucepan
  • Plate/shallow bowl
  • Bowls for jelly!

Ratio

  • If you have 2 leaves of gelatine, you'll need around 280 ml juice, 3 leaves 420 ml and so on

Instructions

  • Take the gelatine leaves, snip them up
  • Place them on a plate/shallow bowl and cover with cold water. Leave for 5 minutes
  • In a saucepan, gently heat the juice. Don't let it boil as boiled fruit tastes nasty
  • After 5 minutes squeeze the water from the gelatine. Place the gelatine leaves into the hot juice
  • Using a whisk or spoon, stir the gelatine in until fully melted
  • Pour into the serving bowl and leave to cool to room temperature
  • When room temperature, place in the fridge & leave to set

Storage

  • Will keep for up to a week or so but best eaten within a couple of days

Candied Lemon Peel

Candied Lemon Peel

Leftover lemon heart vinegar

I started obsessing about food waste when my kids were little and I was determined to give them as much organic produce as possible. Not everyone’s priority or privilege. I got by on spending around £60 a week on food and honestly, I was proud that I did manage.  Family or friends would raise their eyebrows and roll their eyes when I talked about my veg box, but I knew I was giving us good food. I learned to ignore the eye rolls. Using every scrap of a leftover lemon, half a sausage or pot of sour yoghurt made sure we could eat home-cooked food and I’m grateful that I learned to cook at home and school.

Lemons are so normal in our fridges but travel from Spain, Italy, Israel and, TBH, who knows where, just so we can put a little wedge in our gin & tonic or have a sweet and sour pancake. Leftover lemons deserve more than going hard inside your fridge door – let’s use every last scrap.

I came across this recipe in the James Beard Waste Not Cookbook. I have a growing collection of food waste books which makes me happy. Some focus on the scraps and others on how to cook one meal and then use those leftovers. For me it’s a mixture of both.

This ‘recipe’ is great and so thrifty. A 50p bottle of white vinegar. Lemon rinds. That’s it. You likely will use about 10 pence worth of vinegar in this recipe. You can use your leftover lemon vinegar in dressings, marinades or even mixed with sugar syrup and lightly poured over ice cream (especially good for those of us who don’t have the sweetest tooth).

The eco-cleaners out there know that distilled white vinegar is *the* hot cleaning product. I use mine in place of laundry detergent and for cleaning my bathroom (along with washing up liquid and bicarbonate of soda). Eco often means cheap because a spangly new product isn’t necessarily going to do a better job than some cheap bicarb (I say this as a person whose mum bought her a ££dress££ on Sunday and I enjoyed every second). 50p well spent, no?

Using every last scrap of your food saves you money which sometimes means you can buy that nice dress (over time), or, for me, means I can buy the organic butter or lemons. Every purchase we make is a choice, one way or another. Every leftover we make the most of helps the planet one little choice at a time.

 

 

Candied leftover lemon peel

Adapted from 'Cooking with Scraps' Lindsey-Jean Heard
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs

Ingredients

  • at least 2 leftover lemons (or lemons you'll use for something else)
  • 200 grams caster sugar

Tools

  • Sharp small knife or speed peeler
  • Saucepan
  • Scales
  • Sieve/colander
  • Cooling rack
  • Greaseproof paper
  • Storage jar or box

Instructions

  • If using whole lemons: use a speed peeler or a small sharp knife peel the rind off and place the lemons in the fridge for another dish
  • If using lemons you've squeezed for something, it'll be a little harder but totally fine - you'll just need to take a little more time
  • Place the peels in a medium sized saucepan and pour in cold water until the pan is nearly full. Put on to boil & boil for 2 minutes then drain and repeat twice. This is how you'll get rid of the bitterness and make the peels tender
  • After the third boil and sieve, leave the hot peels until they are cool to the touch.
  • Mix 150g of sugar and 175 ml water in the saucepan
  • Slowly bring to the boil and stir occasionally to dissolve the sugar
  • When the sugar is dissolved add the peels and turn the heat to medium
  • Simmer until the peels become translucent - anything between 60 and 90 minutes
  • Don't stir the peels! Every 15 minutes you can gently push the peels under the surface
  • Check the peels to make sure that they are simmering. You might need to turn the heat up and down to keep an even simmer
  • When the peels are translucent, get your cooling rack and place some baking paper underneath to catch the drips
  • Using tongs or a slotted spoon, gently place the peels on the cooling rack to dry - not all bunched up, in separate pieces. Let the syrup drip off the peels back into the saucepan before placing on the rack

The next day

  • When the peels are dry, add 25grams of sugar to a clean bowl and toss the peels to coat. Use more if the peels aren't fully covered
  • Take your airtight container and put a thin layer of sugar at the bottom and add some peels, trying to keep them from touching

Storage

  • The peels will keep for up to 2 months in the pot

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

Lemon Heart Vinegar

Lemon Heart Vinegar

Leftover lemon heart vinegar

I started obsessing about food waste when my kids were little and I was determined to give them as much organic produce as possible. Not everyone’s priority or privilege. I got by on spending around £60 a week on food and honestly, I was proud that I did manage.  Family or friends would raise their eyebrows and roll their eyes when I talked about my veg box, but I knew I was giving us good food. I learned to ignore the eye rolls. Using every scrap of a leftover lemon, half a sausage or pot of sour yoghurt made sure we could eat home-cooked food and I’m grateful that I learned to cook at home and school.

Lemons are so normal in our fridges but travel from Spain, Italy, Israel and, TBH, who knows where, just so we can put a little wedge in our gin & tonic or have a sweet and sour pancake. Leftover lemons deserve more than going hard inside your fridge door – let’s use every last scrap.

I came across this recipe in the James Beard Waste Not Cookbook. I have a growing collection of food waste books which makes me happy. Some focus on the scraps and others on how to cook one meal and then use those leftovers. For me it’s a mixture of both.

This ‘recipe’ is great and so thrifty. A 50p bottle of white vinegar. Lemon rinds. That’s it. You likely will use about 10 pence worth of vinegar in this recipe. You can use your leftover lemon vinegar in dressings, marinades or even mixed with sugar syrup and lightly poured over ice cream (especially good for those of us who don’t have the sweetest tooth).

The eco-cleaners out there know that distilled white vinegar is *the* hot cleaning product. I use mine in place of laundry detergent and for cleaning my bathroom (along with washing up liquid and bicarbonate of soda). Eco often means cheap because a spangly new product isn’t necessarily going to do a better job than some cheap bicarb (I say this as a person whose mum bought her a ££dress££ on Sunday and I enjoyed every second). 50p well spent, no?

Using every last scrap of your food saves you money which sometimes means you can buy that nice dress (over time), or, for me, means I can buy the organic butter or lemons. Every purchase we make is a choice, one way or another. Every leftover we make the most of helps the planet one little choice at a time.

 

 

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

Lemon Zest Sugar

Lemon Zest Sugar

Leftover lemon zest sugar

Lemon and sugar are, to my mind, the best pancake day filling. Sweet and sour, everyone can add more lemon or sugar to their taste. Simple. Minimum effort required by the cook. But what about the leftover lemon zest and juice-less fruit? What next?

I’ll tell you.

Lemon sugar, and two more ideas to come. Having a jar of delicately scented lemon sugar will be heaven for an elderflower and gin drink. How about profiteroles with lemon scented cream whipped up inside those craggy shells? I think I’m going to have to make those this weekend. Also – last minute gifts to friends or teachers can be easily and cheaply dealt with by 250 grams of lemon sugar in a leftover jar. Pennies people, this costs pennies.

If you have a fancy pants microplane, this will be easy. You don’t? No worries. The side of your box grater that does the thin strips will be best here.

Let me know what you use your leftover lemon zest sugar for, I hope you enjoy it.

 

 

Leftover heart vinegar

Adapted, barely, from James Beard 'Waste Not' p188
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Author: Ann Storr

Ingredients

  • 2 lemon hearts
  • Distilled white vinegar

To finish the vinegar

  • Caster sugar (to taste)
  • Salt, to taste

Tools, to soak

  • Jar of the right size to fit lemons

Tools, to finish

  • Saucepan
  • Sieve
  • Wooden spoon

Instructions

  • Squish lemon hearts into the jar and cover with vinegar
  • Store in the fridge for at least 2 weeks (for the lemon flavour)

After 2 weeks...

  • Strain the lemons from the vinegar, straight into the saucepan
  • For every 100ml of vinegar start with 25 grams of sugar. Bring the mixture to the boil and taste, adding a little more if needs be
  • Simmer for 3 minutes and then add a little salt, to taste
  • Allow to cool. Pour into a jar and store in the fridge

Storage

  • Will keep for a few months

Notes

You can use any citrus - lime, grapefruit, oranges, tangerines... watch your fridge fill with delicate vinegars!

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

Dosas, for every little leftover curry

Dosas, for every little leftover curry

Dosas, a love story

Tomorrow is a big day for StorrCupboard: the first StorrCupboard Food Waste workshop. Quite nervous. I’ve been putting a lot of background work into StorrCupboard so I’m often running to chase my tail. So I’m writing this just ahead of hitting send, on this blustery Sunday morning. Tomorrow I’ll be cooking dosas with 12 members of the public, learning how to be food savvy with the wonderful people of Hubbub charity. I can’t wait and I’m terrified all at once.

Dosas aren’t simple to learn. There’s a practice needed in learning the right grain to achieve and you do need a food processor, sorry. If you like the idea, then a basic gram flour ‘dosa’ will be similar but won’t have the same flavour. But it will allow you to clear your plate.

The batter is lightly fermented, so if gut health and fermentation are of interest to you then it’s well worth having a go. It took me a couple of goes to get anything that I’d even serve to my kids, so there’s been a lot of eating soggy batter!

The ground rice/lentil/fenugreek mixture has to look like thick cream, that’s the only way I can explain it. Then you loosen it, until it’s like English pancake batter – worryingly loose is how I think about it.

I loved learning to make these and pushing myself to keep on experimenting, learning. I hope you enjoy this recipe.

PS this is a lovely piece

 

Dosas

Author: Ann Storr

Ingredients

  • 375 grams basmati rice
  • 125 grams urad daal (split, skinless black gram)
  • 3/4 teaspoon fenugreek seeds
  • salt to taste
  • Vegetable oil

Tools

  • Sieve
  • Scales
  • Large Bowl
  • Clean tea towel
  • Food Processor
  • Non stick or cast iron frying pan
  • Flipper
  • Ladle or coffee cup
  • Plate

Instructions

The night before

  • Wash the rice and urad daal well. Add the fenugreek seeds to the mix and fill enough water in the rice-daal bowl to cover them about 2-inch deep. Soak overnight.

8 hours before you want to cook

  • Drain all the water from the rice mixture. Now put into the food processor and grind - adding very little water if necessary - to a smooth yet slightly grainy paste
  • When you are happy with the texture, put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats the back of a spoon - to me like English pancake batter
  • Now add salt to taste and keep the dosa batter aside in a warm, dark spot, covered, for 6 to 8 hours. During this time it will ferment

Cooking the dosas

  • Pour a little oil into the pan and tilt it to cover the base
  • Fill the ladle up to the 3/4 level with dosa batter. Gently pour this batter onto the centre of the pan - just as you would for a pancake
  • Now begin to spread the batter in sweeping circular motions to cover the base of the frying pan. The dosa may have little holes- this is normal
  • When the upper surface begins to look cooked (it will no longer look soft or runny), flip the dosa. By this time, ideally, the surface that was underneath should be light golden in colour. Cook for 1 minute after flipping.
  • The dosa is almost done. Fold it in half and allow to cook for 30 seconds more

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com