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The August Peak District Meet was as usual instrumental in not only providing new insights into the history and development of the internal combustion engine but, strengthened by the intellectual inputs of additional visitors attending the Derbyshire weekend, solving the more pressing of the world's political and economic conundrums.
Even more ambitiously, talk then turned to food during which I promised to post the recipe for crab apple cheese.
So here it is. Combined with that for the jelly of which it is a spin off. And even more delicious.
Wash and cut up crab apples. Boil until quite soft. Strain through a jelly bag. To 1 pint of juice add 1lb of sugar. Boil quickly until it sets. Pour into hot pots and seal. Rub the pulp that is left in the jelly bag through a sieve. To 1 lb of pulp add 3/4 lb of sugar and leave on pulp till next day. Tie spices - 1/2 oz bruised ginger, 1/2 teaspoon cinnamon, 1/2 teaspoon cloves and a dash of cayenne to each 1lb of pulp - in a muslin bag. Add juice and grated rind of a lemon. Boil carefully 10 minutes stirring all the time. Pot and seal.
Bon Appetit.
Malcolm.
Even more ambitiously, talk then turned to food during which I promised to post the recipe for crab apple cheese.
So here it is. Combined with that for the jelly of which it is a spin off. And even more delicious.
Wash and cut up crab apples. Boil until quite soft. Strain through a jelly bag. To 1 pint of juice add 1lb of sugar. Boil quickly until it sets. Pour into hot pots and seal. Rub the pulp that is left in the jelly bag through a sieve. To 1 lb of pulp add 3/4 lb of sugar and leave on pulp till next day. Tie spices - 1/2 oz bruised ginger, 1/2 teaspoon cinnamon, 1/2 teaspoon cloves and a dash of cayenne to each 1lb of pulp - in a muslin bag. Add juice and grated rind of a lemon. Boil carefully 10 minutes stirring all the time. Pot and seal.
Bon Appetit.
Malcolm.
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