Not losing recipes since 2009
250g soup mix ( barley, lentils, peas)
2 medium potatoes- peeled and diced.
2 pints chicken stock (fresh home made)
2 carrots, peeled and dice
1 large sleek, diced
2 sticks of celery
1 cup fine chopped roast chicken
2 rashers bacon
Salt and pepper to taste
Soak the soup mix overnight, and boil in water for 40 mins to get it going
Fry the bacon and leeks
add the stock, soup mix, potatoes celery, carrots, boil for 30 mins
Add add the chicken, and boil for 10 mins. Stir well and season.
Apparently, this is a little like slow gin.
I borrowed this recipe from the The River Cottage web site.
Ingredients:
2kg / 4lbs blackberries
225g / 8oz sugar (or less according to taste)
1 bottle whisky
Place the fruit, sugar and whisky in a large screw top or kilner style jar. Shake every few days until the sugar has dissolved.
Place in a dark cupboards for three months, turning slowly to mix once every two weeks or so.
Strain and bottle. The whisky will have turned a deep, dark purple. It can be drunk straight away, but the flavour will continue to improve for up to 2 years.