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Horseradish in the Wild about to crop part of a dish for dinner party.
Thing is "Is it a #Spice or a #Herb ???? 
Shana Shameer's profile photopusang halaw's profile photo
nice! i love horseradish and it's green japanese cousin. perfect when grated onto heavy cream for slabs of porterhouse or mixed into fancy mashed potato. 
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Gooseberries just in season picked in Cornwall at the weekend not many but enough for
Gooseberry and Sage sauce
With their fragrant acidity, gooseberries make a great sauce for meat – try this with roast pork or pork chops.

1/2 lb gooseberries, topped and tailed
2 tbsp sugar
1 tbsp finely chopped sage
drop of water

Bring to a simmer and cook gently, stirring from time to time, for 10-15 minutes
Now just got to find some fresh Sage .

These characterful berries have a long association with
British cooking
Way back in the 1600s, herbalist Nicholas Culpeper talked of them being scalded, baked or eaten raw; there are recipes for them in Hannah Glasse's Art Of Cookery (1747), in Eliza Acton's Modern Cookery (1845) and Mrs Beeton's Book Of Household Management (1861).

Gooseberry wine,
gooseberry sauce,
gooseberry pudding,
gooseberry jam and jelly
These simple dishes are gifts from a time when richness of flavour was appreciated as much as sweetness.

Azlin Bloor's profile photoJoy Stewart's profile photo
Very interesting, +Jon Hole! I don't think I've ever had gooseberries. Is there something they taste like as a reference? :)
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Borage Ego Barago Gaudia semper ago
( I Borage bring always Courage) ~Pliny Quote

He called it Euphrosinum
Because it maketh a man/woman merry and joyfull

Borage was called by the old herbalists
Originally from Aleppo,Syria

When steeped in water it imparts a coolness to it.
Compound with lemon and sugar in Wine
Making a refreshing and restorative summer drink.

Now to the good bit
Borage contains potassium and calcium combined with mineral acids.

The fresh juice affords 30%,the dried 3% of nitrate of potash
Owing to this when burnt it will emit sparks with a slight explosive sound !

To go with +Azlin Bloor Pimms recipe @
I will have a No 2 please ;)

Back from a Sabbatical 101 from were a big part of the food thing on the G+ started for me
foodies+ ps still bugs me there is no capital F ;)

The term “sabbatical” dates back to the Biblical phrase “Sabbath year,” which refers to the practice of letting farmland lie fallow once every seven years so it can replenish and again bear fruit. Similarly, sabbaticals are meant to replenish your mental and creative reserves.

Update : It is also one of the key "Botanical" flavourings in Gilpin's Westmorland Extra Dry Gin is a five-times distilled London
Dry Gin handcrafted in small batches.

Infusing juniper, sage, and borage with three citrus peels,
coriander and angelica plus spring water naturally filtered
through ancient willow-peat – Gilpin's Gin has a
sophisticated, unique and extra dry taste.

Jon “the chef” Hole's profile photoJoy Stewart's profile photo
Interesting information +Jon Hole​!
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BUTTER BUTTER BUTTER once youve made your own you wont buy again! I used @country_valley cream @kitchenaidausnz and @olssonssalt simple and delicious

300ml pure cream
Beat until it separates
Optional: add salt
Shape and its ready
Use the best cream you can buy do not use anything with additives 
Jasmina Brozović's profile photoShana Shameer's profile photo
Yumm! I always say a little butter never hurt anyone:) that looks like large amount for 300 mls? Or is it an illusion😆+CONJURUPFOOD Annajane 
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Paul Binns

Now in Season  - 
Broccoli Bacon Salad

This is one of those perfect summer time picnic side dishes. I first encountered it at a friends family's house. I fell in love. Delicious, chilled, just the right amount of sweetness, and with bacon; well bacon makes everything better. Broccoli Bacon Salad.
2 lg broccoli heads
12 strips bacon
1 1/2 cup shredded cheddar
1/2 red onion
2/3 cup sugar
2 tbs wine vinegar
1 1/4 cup mayo
1. Cook bacon until done. Chop up into chunks.
2.  Cut up the broccoli heads into bite size pieces.
3. Dice the onion.
4. In a large bowl combine broccoli, bacon, onion, and cheddar.
5. In a separate bowl combine mayo, vinegar, and sugar.
6. Pour mayo mixture over the broccoli mixture and stir to incorporate. Cover and set in fridge till
ready to serve. (Best overnight)
Prep Time: 10 minutes
Cook Time: Just bacon
Serves: 5+


NEW: Read my food posts in an app here: in beautiful magazine format (the Google Currents app works for android, smartphone, iphone, tablet, ipad. Details here:


#summersalads   #broccoli  
Paul Binns's profile photo
Give it a shot +Joy Stewart​. It is pretty food. No i haven't tried hers.
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