Sherry's Food

Handful of basil (reserve the endmost small leaves for later) 2-3 tbsp olive oil garlic clove, crushed half a tin of anchovies (4 plus the oil) 2-3 tblsp white wine vinegar 2 tbsp yoghurt 1 tsp Dijon mustard Liquidise, taste, make sure the vinegar is just too much and there is enough salt.

Oxeye Daisy has a unique taste, and is considered by many to be one of the best wild edible greens. This Oxeye Daisy recipe is a perfect accompaniment for spicy foods like curry. Ingredients 20g Oxeye Daisy leaves 150ml coconut milk 150g natural yoghurt ½ a lime (juiced) Instructions Roughly chop the Oxeye Daisy leaves. Put in a bowl and then add the yoghurt, coconut milk and lime juice. Mix thoroughly and allow to sit at room temperature for 10 minutes before serving.. Serves: 2 This is from www.eatweeds.co.uk -"Wild food guide to the edible plants of Britain". Apparently Alexanders are pretty tasty things, too.

Ajwain is like cumin 300g Green cabbage sliced .Any strong green leaves are good. Kale, Spring greens 2 Cloves garlic sliced 2 Tbsp oil Sugar and salt to taste Squeeze of lemon ½ Tsp Ajwain seeds lightly crushed ½ Tsp Turmeric Instructions: Heat the oil in a wok add the ajwain and garlic and fry over medium heat for 30-40 seconds. Add the cabbage and turmeric and fry a further 2-3 minutes. Add 2 Tbsp of water an allow to evaporate. Season with sugar and salt and garnish with lemon juice.

Makes about 1 quart. Prep Time: 30 days 1 pint fresh elderberries - NO stems, as they are slightly toxic. 1 quart vodka 3 one-inch pieces of lemon rind, white pith removed Sugar Put elderberries into a quart jar and pour over the vodka. Add the lemon rind (make sure the rind has no white pith, as it is bitter.) Seal and put in a dark cupboard for at least a month, or up to 6 months. The alcohol will extract flavor from the elderberries over time, so the longer you let it sit, the inkier it will get. When it is the color you want – anything from a Pinot Noir color to downright black — pour the vodka through a strainer lined with cheesecloth into another jar and add sugar. How much sugar? At least 1/4 cup, but to your taste; I go with 1/3 cup. Shake to combine and put back in the cupboard. After a few days or weeks, the sugar will completely dissolve and the elderberry liqueur is ready to drink. It keeps forever.

Elderberries (Sambucus nigra) are abundant this year. Apparently, world renowned Israeli virologist Dr. Madeleine Mumcuoglu has established a clinically proven treatment against flu (including swine flu and avian flu) using elderberries. They also stain everything blue. Ingredients Bucket of Elderberries Granulated sugar Cloves Lemons Instructions Use a fork to remove the Elderberries from the stalks into a saucepan. Add enough water to nearly cover them. Add a few slivers of lemon zest (no pith). Simmer for 20 minutes. Mash the Elderberry mixture up a bit and strain it through a muslin, squeezing to make sure you get all the juice out. Squeeze in a bit of lemon juice, to taste. For each pint of juice you get, add 1lb of granulated sugar and 12 cloves. Boil the mixture for 10 minutes. Allow the Elderberry mixture to cool, and then bottle in sterilised glass bottles, making sure that the caps have a plastic seal. Add an equal amount of the cloves to each bottle you...

- from Vasso at the Skyros Centre A delicious, refreshing pie for the hot summer months! It can also be served warm, but many much prefer it cold. It can also be served with ice cream. Ingredients 1 packet filo pastry (12 sheets) 250g Greek strained yoghurt 4 eggs 2 tablespoons baking powder Juice of 1 orange 250 ml extra virgin olive oil Butter to grease oven dish For the syrup 600 ml water 250g sugar Juice of 1 orange Grated rind from 2 oranges Preparation 1) Leave the sheets of filo pastry out, separated and uncovered, to dry for a few hours. 2) Tear the sheets of filo into 2cm strips – doesn’t matter about being even just torn, don’t shred with a knife as it loses its consistency. 3) Put the olive oil and eggs in a mixing bowl and whisk well with a metal whisker. 4) Add the yoghurt and baking powder and continue whisking until ...

250g white chocolate - 200g chopped, 50g for top 500 ml double cream 400g rhubarb, chopped 3 tbsp sugar 7 strawberries 12 trifle sponge fingers 100ml desert wine or marsala boil cream, pour over chopped chocolate, leave for a minute then stir till smooth - chil 2-3 hrs poach rhubarb with sugar and 2 tbsp water. Taste. Add sugar if necessary and add strawberries. Cool. Put sponge fingers in bowl and pour over wine and cold rhubarb. Chill 3 hrs. Whip white choc & cream mix till thick. Spoon over. Chill. Sprinkle with grated chocolate. Serve. That's for 6. I think it would be better without the white chocolate, but with really good custard instead.