Homemade Elderflower Cordial and a Walk on the North Downs

Elderflower is having its moment right now both in the real world and on instagram, where everyone seems to be making elderflower cordial. From the end of May until mid-July you can find it all over the place, both in the city and in the countryside, although you want to gather it away from roads and above hip height for obvious reasons.

It’s very easy to identify and the scent is heavenly – the only thing that you could mistake it for is cow parsley, but once you know the difference its easy to tell the two apart. Each elderflower head is called an “umbel” – such a cool little word don’t you think? The weather was so beautiful last weekend we thought we would head out of town for the day, which also gave me the opportunity to gather some.

Just beyond Croydon – literally 5 miles south – you suddenly hit countryside and rolling hills and wheat fields. Off the main roads, you wind down narrow lanes where passing traffic gradually changes from cars to horses. We headed to the “White Bear” at Fickleshole – even the name of the place sounds enchanting – where we left our car in the car park. On the Inn’s website there are a few recommended walks so we opted for route twoa circular walk over the North Downs. ‘Downs’ is from the old English word ‘dun’, which means hills. I grew up near the South Downs, which pretty much runs parallel to the North Downs, but with a good 31 miles (50km) between them. I don’t know the latter at all, so felt it was a good opportunity to stretch the legs and explore the beautiful countryside.

I had printed off the instructions and we headed off on what was to be a beautiful 8 mile walk down ancient pathways, rolling fields, Saltbox Hill nature reserve and Biggin Hill airstrip. There were a couple of brief times when we had to walk down a lane/road, one time was a little scary as there was no pathway so it was a case of running at breakneck speed about 100m to get to the pathway, which was on a severe bend. Nothing like a little bit of adrenaline to get the heart racing.

We almost missed this sign, so thought I would take a photo of it if you plan on doing the walk yourselves. It’s on Downe Road as you head towards Holwood Farm Shop. You cross the road and then walk down a little pathway that comes out into a large field with crops growing and a clear pathway leading through them and a couple of unsightly large pylons in the field (just ignore that bit).

I adore circular walks that I have not been on before as there is so much so see and take in. At one stage we walked alongside Biggin Hill airstrip, which has private planes landing and taking off at intervals and we even managed to see an old spitfire fly above us. We passed a church on our travels, which had a baptism going on when we poked our heads round the door.

The North Downs, like it’s sister counterpart, are made up of chalk and flint. The latter you can see being used as part of the facade on the local houses – rather pretty I thought!

We seem to come across a lot of horses on the footpaths (in fields). This beauty below was rather special. Just shortly after walking along the top edge of the field we came to ‘Saltbox Hill Nature Reserve’ a designated Site of Special Scientific Interest. Each Sunday, during the summer months, there are guided nature walks through the reserve.

The walk was not particularly demanding, although there were some inclines from time to time and we did keep a close eye on the instructions so as not to get lost.

Back at the White Bear we drank some ginger beer before ordering lunch. In hindsight a picnic on the walk itself may have been more preferable as the walk took a little longer than expected.

The pub is very atmospheric, with cosy corners, black and white photos of owners long gone and a ghost or two apparently. It’s a great place for a drink, although the menu let it down – far too long and the quality of the food was not memorable for us, which was a shame.  It did provide, however, the perfect place to set off on our adventure.

With a bag full of elderflower umbels I left them to rest back at home for a while so that any creepy crawlies could escape. Do not wash them as this can spoil the flavour.

One very important ingredient you need for elderflower cordial, if you want it to last for a long period, is citric acid, which you can easily pick up from your local pharmacy.

Other than that it is very straightforward. You do add 1 kg of granulated sugar – this sounds a huge amount, but you need to remember that the cordial is concentrated so will be used sparingly and added to sparkling water or perhaps a gin cocktail or with some prosecco. The amount I made will easily last for quite a number of months.

The reason I have not been precise on the number of umbel heads required is because the size of the umbel differs from umbel to umbel so it really isn’t an exact science hence I have not given a specific amount.

 

Elderflower Cordial

makes around 2 litres of cordial

1 kg granulated sugar

2 litres of boiling water

4 unwaxed lemons, grated and sliced

50g citric acid (can be found at your pharmacy)

20-30 elderflower umbels (heads)

4 x 500ml glass bottle – sterilised

 

  1. Place the sugar in a large bowl or pan and cover with boiling water. Stir gently to help the sugar dissolve.
  2. Add the citric acid and stir into the water.
  3. Add the grated and sliced lemon.
  4. When the water has cooled add the umbels and submerge them as much as possible.
  5. Cover with a tea towel and leave in a cool place for 24 hours, stirring occasionally.
  6. Sterilise your glass bottles by throughly washing them and then placing them in an oven (on the lowest temperature) for 10 minutes and then remove them from the oven to cool completely.
  7. Use a muslin/clean tea towel over a large bowl/jug and pour the contents of your original bowl into the muslin. Gently squeeze so that all the juice comes through.
  8. Seal and use as and when you want a refreshing summer drink or cocktail. Keep in a cool place and once opened store in the fridge.

 

 

 

 

 

 

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Won over by Vietnamese Iced Coffee

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This week has been SPECTACULAR on the weather front. London has been basking in the sunshine and everyone has had a spring in their step. Overcoats and leather boots have been put away (temporarily of course!) and spring/summer clothing have made an appearance. Everyone seems happy, even the flowers in the garden seem relieved that the cold spell may well and truly be behind us.

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The weather was so bright and warm that one evening, Big A, Little Z, my ma and sister all sat outside for our Vietnamese starter of fresh Vietnamese spring rolls. I taught the home team how to roll their own rolls and then they made their own, which was a great experience, especially as we were all seated on the lawn out the back of my house. I will do a blog post on making these in due course!

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Since my recent trip to Vietnam I have returned home a new women, in the sense that I have found a coffee that I don’t mind sipping, and may well go as far as saying I rather like. Granted it is probably because of the condensed milk, but hey ho, it’s a coffee beverage that I find pleasurable to drink.  I know I am probably in the minority who is not a coffee drinker, but with Vietnamese coffee I make an exception. Whilst it is delicious hot, I decided to make some iced coffee to sip in the warm weather.

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I picked up one of these rather handy stainless steel coffee filters in Vietnam, but they are easy and reasonable to source on line here. Whilst they are easy to use and do not take up any space in the cupboard, I did find the filter let some coffee grains through, which didn’t particularly bother me, but if anyone knows a way to stop this I would love to hear. Just leave a comment below.

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As for the coffee itself I picked up the variety above from Vietnam  and it smells and tastes divine. Again it is easy to source in the UK or from Europe for that matter from this online site and I am sure there are similar sites in your country of origin too. The coffee comes in varying strengths, but since I am a newby to the coffee scene I went for the weakest.

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Creamy and oh so decadent, this iced coffee was perfect for a hot day. Part of the fun is the ritual in preparing it and I especially love the way the coffee initially sits on top of the condescend milk until the point of giving it a good stir.

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Vietnamese Iced Coffee

1 cup

1 Vietnamese filter 

1 tbsp of ground Vietnamese coffee (or 2 tbsp if you prefer it stronger)

1 large tbsp of condensed milk

boiling water (to fill the glass/cup)

iced cubes

1. Place the condensed milk in the bottom of your glass/cup.

2. Removing the internal filter from your Vietnamese filter cup, add a spoonful of finely ground coffee into the bottom of the stainless steel filter cup (more if you like it stronger).

3. Place the filter mechanism (the part to the far left of image 3 here) on top of the blended coffee and add the boiling water to the Vietnamese filter cup and place the filter lid on top.

4. The coffee will gradually trickle through to the condensed milk. Leave it a couple of minutes to allow the coffee to filter through.

5. Once this has happened stir it with a teaspoon so that the coffee becomes a milky brown colour. Add a few ice cubes and stir once again.

If you make your Vietnamese coffee another way I would love to hear your tips and suggestions. Leave a comment below for everyone to see.