Simple Pickled onions.

4 Comments

We’re big fans of pickles on Franger Farm, and nothing pickles better than an onion. We always keep our little onions to pickle and we use this very simple recipe to do it.

Ingredients.

1Kg (2.2lb) small onions
500ml (16fl oz) white wine vinegar
50g (1.7 oz) sugar
50g (1.7 oz) salt
Pickling spice (to taste)

Drop your peeled onions into a pan of salted water with a spoonful of vinegar.

Drop your peeled onions into a pan of salted water with a spoonful of vinegar.

Begin by peeling your onions and dropping them into salted water with a couple of spoonfuls of vinegar added, leave them for five minutes. Then drain and dry them.

Boil vinegar, sugar, salt and pickling spice for 1 minute.

Boil vinegar, sugar, salt and pickling spice for 1 minute.

place the vinegar, salt, sugar and pickling spice in another pan, bring to the boil for one minute.

Pour vinegar mixture over onions.

Pour vinegar mixture over onions.

Pack the dried onions tightly into jars that have been boiled to sterilise them. Then poor the vinegar mixture into the jars, over the onions. Put the lids on immediately.

Leave the pickles for three to four weeks.

Leave the pickles for three to four weeks.

You should leave your onions for three to four weeks before opening. You can adjust the recipe to taste, adding more or less sugar or more spice depending on how ” bitey” you like your onions. We love this recipe for it’s speed and simplicity, try it and let us know what you think.

Advertisements

Rhubarb Crumble, the ultimate comfort food!

2 Comments

We had a serious Rhubarb glut the other week, this is never a problem here because Mr Franger Farm swings into action to make us a delicious Rhubarb Crumble. Served with custard, this really is great comfort food, here’s the tried and tested recipe from Delia Smith, you’re going to love it!

Chop your Rhubarb into chunks.

Chop your Rhubarb into chunks.

Ingredients.
900g (2lb) Rhubarb
75g (3oz) soft brown sugar to cook with Rhubarb
225g (8oz) flour
75g (3oz) butter
75-110g (3-4oz) brown sugar to make the crumble

Method.
Preheat the oven to 180C (350F). To make the Rhubarb for your crumble, first, cut the Rhubarb into chunks, then place in a saucepan with the sugar. Make sure that you cook it over a gentle heat, and keep it covered, for about 15 mins. be sure to stir it every so often so that it cooks evenly.

Transfer your cooked Rhubarb to a pie dish.

Transfer your cooked Rhubarb to a pie dish.

When your Rhubarb is cooked, transfer it to a pie dish. It’s now time to make your crumble topping.

put your crumble ingredients into the food processor.

put your crumble ingredients into the food processor.

Place the flour, butter and sugar into the food processor and whizz until combined and crumbly.

Whizz until combined.

Whizz until combined.

Spread the crumble mixture over the Rhubarb mixture in the pie dish and bake in the oven for 30-40 mins, or until browned on top.
Serve with custard and enjoy the feeling that all is well with the world!

Check out these great products on Amazon.