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We've decided that this year we would like to give our nearest and dearest home made prezzies. So far we've made sloe gin (and managed not to drink all of it!). We've collected acorns to make acorn flour - but aren't too sure of recipes etc. I'd love to hear of any biscuit recipes or similar using acorn flour and any other yummy things we could make for a hamper.
Regards
Helen and Chris

Milims wrote:We've decided that this year we would like to give our nearest and dearest home made prezzies. So far we've made sloe gin (and managed not to drink all of it!). We've collected acorns to make acorn flour - but aren't too sure of recipes etc. I'd love to hear of any biscuit recipes or similar using acorn flour and any other yummy things we could make for a hamper.
Regards
Helen and Chris

Acorn flour was used by the indegiounous tribes of America when nothing else was available it is not the best tasting substance. You can make flour out of chestnuts instead.

The common mallow can be used in wild food cooking as a substitute for egg whites.

we do the same :) how about jams or chutneys and pickled onions

I have a huge bag of sloes in my freezer ready for some gin and I tried making jam last year but it sucked so badly that I vowed never to do it again.

you can make blackberry brandy... same way as sloe gin.. only.. with blackberries and brandy!

I saw a recipe online for rowan vodka, I think while looking up wine recipes yesterday. It was some type of drink with rowan anyway I could dig out the recipe if you like? am thinking of doing some myself as there is tons of rowan here

Would love that recipe if you can find it 2Steps... lots of them around here too.

here you go :)

pour a bottle of vodka over 1 lb frozen rowan berries Let stand for 4-6 days. Filter it and let it mature for at least 3 months before tasting.
makes a simple, schnapps.

or

1 kg rowan berries
1 orange
1 piece of fresh ginger
1/2 cinnamon stick
8-10 cloves
15 juniper berries
50 grams brown sugar
Vodka

Slice the orange. Put everything on a Kilner jar. cover with vodka. Let the jar stand somewhere dark but not too cold. The longer the berries are left to infuse, the longer the drink needs to mature (it will probably not taste very good at the beginning) at least the same time it spent infusing in the first place to mature. Try four months infusing and six months maturing

If I can just scrump or ask for the apples I saw sitting on a tree up the road, I will be making chutney. Its such a shame so many people leave their apples to rot on the tree.

I have made my pickled shallots, onions and eggs for pressies so far.

I'm thinking pickles this year, and maybe not all found food 'cos I tried making forage jam last year and to be honest, MY JAM SUCKS.



I'm hopeless at bread too.

I remember my first jam, it was elderberry and totally didn't set cos there wasn't enough pectin I guess. so I started making all jam apple and...... now I make some with jam sugar and they are fine. I love blackberry jam mmmmm spread on thick crusts - lovely