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Whitchurch Silk Mill & Laverstoke Park Farm

May 8, 2014 by in Exchange, Recipe, UK

Today we enjoyed our first group visit of the exchange, to Whitchurch Silk Mill, and then a picnic and tour of Laverstoke Park Farm. Apart from being very wet it was a fantastic day. silk mill silk mill

We started with a tour of Whitchurch Silk Mill, in English and French, and we learnt about how silk is harvested and then woven into the fabric we know as silk. The silk mill in Whitchurch still produces silk and they are currently renovating their under-shot water wheel. laverstoke laverstoke

We then moved on to Laverstoke Park Farm, and had a picnic at their Education Centre. If the weather had been good we could have eaten outside, but the rain forced us to dine inside the centre. We then had a tour of the farm, towed around in a trailer by a tractor. We were shown the huge compost operation and the vineyards, and met some of the buffalo and other cattle that are kept for milk and meat.

Although we were a bit soggy some of us visited the farm shop on our way home, buying some buffalo milk, mozzarella and brie, and also some ale and biltong. I have found the buffalo milk makes very good yoghurt, so I will include the recipe below!

Slow Cooker Yoghurt

If you do not have a slow cooker you can use a saucepan to heat the milk, and store it in a thermos or a heavily wrapped and lidded container overnight. I always use full fat milk, but you can use semi-skimmed. Low fat will probably not work as well. The milk must not be ultra-heated (UHT). I usually use about 8pt of milk which makes about 8pt of yoghurt, but you can make more or less.
Tip: If you see milk on offer because it is about to go out of date, this is a great way to use it.

Ingredients

  • Full fat milk (cow, buffalo, goat, sheep…)
  • Plain live yoghurt or yoghurt starter culture (Yeo Valley works well)
  • A thermometer that can measure at least from 45 degrees celsius to 82 degrees celsius.
  • Slow cooker, or pan and thermos (or other heatproof container)
  • Towels or blankets

Method

  • Heat the milk to at least 82 celsius, to kill any bacteria that might compete with the good yoghurt bacteria. You can do this by using the High setting on your slow cooker, or using a large pan.
  • Allow the milk to cool to 45 degrees celsius and then stir in about 1 tablespoon of live yoghurt per 4pt of milk. Make sure the yoghurt is thoroughly stirred throughout the milk. If you are using starter culture follow the instructions on the packet.
  • Wrap your slow cooker in towels or blankets. The warmer it stays the better for the bacteria to multiply. If you are using a thermos or other container transfer your milk to it and wrap this in towels.
  • Leave for at least 6-8 hours or overnight for the bacteria to multiply. If you like your yoghurt think you can optionally strain some of the whey, but I like to give it a good mix and eat it all.

Photos from the day

Exchange 2014 has begun!

May 7, 2014 by in Exchange, Recipe, UK

Our French guests arrived yesterday to spend 6 days with us in the UK. We have many plans for the next few days, but today we have celebrated with some home-cooked british food.

We started with slow-cooked local lamb, with potatoes and vegetables, and then ended with a rhubarb and blueberry crumble with homemade custard. The crumble was made with almonds, and only a little flour, so could easily be made gluten free if you want. I will include the recipe below.

Rhubarb and Blueberry Almond Crumble

Adapted from BBC Good Food Rhubarb Crumble. Serves 4-6. I recommend some homemade custard with this recipe, which you can start to make when you put the crumble in the oven.crumble

Ingredients

Fruit filling

  • 500-600g rhubarb, chopped to roughly 1-2 inch lengths
  • 100g sugar (golden or brown recommended, but white caster is fine)
  • 2 tbsp port or sweet fortified wine (optional)
  • 2-3 handfuls of blueberries (optional, add to taste)

Crumble topping

  • 125g ground almonds
  • 85g butter
  • 75g oats or chopped nuts
  • 50g sugar (optional, add to taste as the almonds are quite sweet)
  • flour (approx 2 tbsp)

Method

  • Simmer the rhubarb, sugar and port in a pan for about 15 minutes, or until slightly soft, but still holding its shape.
  • Heat the oven to 200C/180C fan/gas 6.
  • Rub the butter into the almonds with your fingers. It will form a soft dough, rather than a crumble at this point.
  • Mix in the oats or nuts. The mixture will become more crumbly.crumble2
  • Now add the flour, a tablespoon at a time, until the mixture becomes crumbly enough to sprinkle.
  • Add sugar to taste.
  • Mix the blueberries into the rhubarb and tip into a baking dish. Sprinkle the crumble mixture evenly over the top.
  • Bake for 25-30 minutes, or until golden on top.
  • Serve with custard and enjoy!