Recipes: May Wine

Spring Wine aka May Wine Ingredients: 1 bottle White Wine (I prefer Moscato but Riesling is traditionally used); 1 bottle Champagne (pink can make the beverage visually appealing); 3 grams fresh Woodruff herb or ½ cup dried Woodruff herb; Woodruff herb flowers for garnish; 1 punnet of fresh Strawberries sliced in half: and ½ dozen… Continue reading Recipes: May Wine

Recipe: Lavender Scones with Cardamom Cream

Lavender Scones with Cardamom Cream Ingredients for Lavender Scones: 2 cups self-raising flour 4 tbsp unsalted butter (or nuttelex or canola spread as substitutes) 1/4 cup sugar (1/2 tsp stevia powder as substitute) 2 tsp fresh lavender or 1 tsp dried culinary lavender, coarsely chopped 2/3 cup milk (or soy as substitute) plus extra for… Continue reading Recipe: Lavender Scones with Cardamom Cream

Soap Making: Melt & Pour Process

How To Make Soap: Melt and Pour Process Method Ingredients: *Pyrex Measuring Jug (500ml to 1 litre ones are the best); *Long handled spoon (do not use wood but stainless steel is best); *Thermometer (long ones used to check milk heat for coffee frothing  is perfect but not essential); *Essential or Fragrant oils; *Melt and Pour… Continue reading Soap Making: Melt & Pour Process

Recipes: Bannocks/Oat Cakes

Bannocks Ingredients: 1 ½ cups oatmeal (instant is easier to work with as its finely ground) ½ teaspoon baking soda 2 cups warm milk Pinch of salt 1 egg 1 tablespoon chopped almonds 1 tablespoon grated orange peel (I prefer tangelo for a unique twist) 2 teaspoons melted butter (bacon fat is traditionally used) for… Continue reading Recipes: Bannocks/Oat Cakes