Rhubarb lemonade.

Rhubarb lemonade - Babes in Boyland - Babes in Boyland:
Gives about 3 liters of lemonade.

2,2 pounds rhubarb, trimmed and cut into pieces
6 cups water
1,9 cups sugar, or to taste
Fresh lemon juice (one lemon)

Method
Cut the rhubarb into small pieces and boil in water for about 15 minutes, do not stir it will make the lemonade turbid.
Strain and discard the remains of the rhubarb.
boil the liquid again with powdered sugar and lemon juice.
let it cool.
Pour your lemonade into a jug or bottle.

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Orange Syrup Cake with Candied Oranges.

Цитрусовый торт с апельсиновым сиропом.
Из Поваренной книги “Иерусалим” Йотама Оттоленги.
Adapted by David Lebovitz from Jerusalem by Yotam Ottolenghi and Sami Tamimi!
More from Ottolenghy!

Herbs - Difference between parsley and coriander (cilantro).

herbs - Difference between parsley and coriander(cilantro)? - Seasoned Advice: "Difference between parsley and coriander(cilantro)?"
Coriander leaf/cilantro looks VERY similar to flat leaf parsley. When I have both at the house I sometimes resort to smelling them to know which is which.
Cilantro is very strong smelling, and you'd definitely change the flavor of the dish if you left it out.
Flat leaf parsley is significantly more subtle and has a much milder flavor and scent. It is not flavorless, and in a recipe that calls for a lot of it, you'd really be missing something by leaving it out.
When you've got a recipe that calls for both parsley and cilantro, you're definitely going to be more able to taste/smell the cilantro more than parsley, but they'll both contribute different notes. If you have to leave one out, leave out the parsley, but don't try to make up the volume with more cilantro, as you may wind up overpowering your dish. Just leave the parsley out and proceed as normal.
Do not use curly leave parsley in anything--it is tough and virtually flavorless. It is ONLY a garnish and not worth wasting your time on.

- HERE!

- Recipe!

- Jane Spice Recipes that use Coriander:

- The Best Way to Store Fresh Herbs | Serious Eats:

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Dorset Apple Cake

Here they are – with a patriotic touch.

Authentic Hungarian Goulash by June Meyer.

June Meyer's Authentic Hungarian
Goulash (Gulyasleves)
"Here is a recipe for authentic Hungarian Goulash I learned to make from my grandmother and mother who were from Austria-Hungary.
Every family has its own version of Goulash.
My family would NEVER consider tomatos or green peppers or other spices in Goulash.
Some other dishes would have tomato or green pepper, but not Goulash.
Slow cooking is the secret and you can never use too much paprika.
I like to use 3 tablespoons.
Hope you enjoy this dish, I have been raised on it.
Ingredients
2 lb. beef chuck
1 tsp. salt
2 onions, white or yellow
2 Tbsp. lard or shortening
2 Tbsp. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor)
2 bay leaves
1 Qt. water
4 peeled and diced potatoes
1/4 tsp. black pepper

Cut beef into 1 inch squares,
add 1/2 tsp. salt.
Chop onions and brown in shortening, add beef and paprika.
Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat.
Add water, diced potatoes and remaining salt.
Cover and simmer until potatoes are done and meat is tender.
Prepare egg dumpling batter:
1 egg
6 Tbsp. flour
1/8 tsp. salt
Add flour to unbeaten egg and salt.
Mix well.
Let stand for 1/2 hour for flour to mellow.
Drop by teaspoonful into Goulash.
Cover and simmer 5 minutes after dumplings rise to surface.
Serve hot with dollops of sour cream.
Serves 6.

From June Meyer's "Authentic Hungarian Heirloom Recipes" book available on Amazon.
On WEB: - http://www.junemeyer.com/recipes.html.

Лимонно-имбирный конфитюр

karaidel: Лимонно-имбирный конфитюр:
Надо:
3 крупных лимона
6 см корня имбиря средней толщины
2 стакана сахара

Лимоны тщательно помыть, отрезать "попки", разрезать на 4 части вдоль и каждую четвертинку тонкими ломтиками.
Имбирь тонко нарезать поперёк, сложить ломтики стопкой и нарезать соломкой.
Засыпать лимон и имбирь сахаром, оставить на ночь.
Довести до кипения, поварить на маленьком огне 5 минут, дать остыть, повторить 3-4 раза, пока лимонные ломтики не станут почти прозрачными, а капля сиропа не перестанет растекаться, если капнуть на тарелку.
Разлить по банкам.
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Wild Garlic Pesto.

How to make Wild Garlic Pesto - Great British Chefs:

Wild Garlic Pesto

1 large bunch of wild garlic, washed

1 small bunch of curly parsley, washed

60gms pine nuts, toasted

60gms parmesan cheese

150mls olive oil (I mixed half extra virgin, half normal)

squeeze of lemon juice

salt and pepper

Method

Place all the ingredients into a food processor apart from the olive oil and blitz for a minute or two then slowly pour in the olive oil until blended. Use for pasta, mash, dipping etc etc.
More - 8 Irresistible Wild Garlic Recipes for Your Wild Edible Adventures | Body Enlightenment Blog: A collection of thousands of articles, recipes and inspiration for healthy, happier living.:
Wild Garlic Soup (serves 4)
Ingredients:
1 large handful of wild garlic
3 cups of Celeriac or parsnip
1 cup of fennel bulb


2 stalks of celery
½ cup of Hemp Hearts, soaked nuts or avocado flesh
¼ cup of olive oil
& 1 tsp lecithin 
(both optional)
1 green chili or ½ tsp chili powder  
(optional)
1 desert spoon of white miso or a pinch of salt
4 cups of warm water
Directions:
First wash the wild garlic & chop. Scrub & cube the parsnip, fennel & celery.
Place all the other ingredients except the oil in your blender and blend until warm & smooth.
Then add the olive oil in bit by bit to emulsify the soup and give it an airy quality, leave it out if you want to minimize fats in your diet. 
Pour into warmed bowls, with a swirl of wild garlic pesto and sprinkle with some minced parsley.

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Wild Garlic Soup

Soup Tuesday: Wild Garlic Soup:
Ingredients
150g Wild Garlic
1 Large Onion
1 Large Potato
40g Butter
900ml Vegetable Stock
100ml White Wine
Juice of half a lemon
Double Cream
Black Pudding Slices
Salt and Pepper

Method
1. Peel and chop the onion and potato. In a large pan, heat the butter and then gently fry the onion and potato until they start to soften.
2. Wash the garlic and remove any tough stems. Add to the pan and allow to wilt.
3. Add the stock, lemon juice and white wine, bring the soup to a simmer and cook for 25 minute. Take off the heat and allow to cool
4. Blend the soup until smooth, passing through a sieve to remove any lumps, then return to the pan and reheat gently, adjusting seasoning to taste
5. Fry some slices of black pudding
6. Serve with a swirl of cream, some black pudding slices and a few crunchy croutons.
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Angela Hartnett's wild garlic, courgette and mint soup recipe | Life and style | The Guardian:
(Serves four, as a starter)
2 tbsp olive oil
1 small onion sliced
6 courgettes sliced
1 garlic clove, crushed
1 bunch wild garlic
1 tbsp fresh mint, chopped

Put two tablespoons of olive oil into a large pan. Add the onion and saute for a couple of minutes. Before the onion loses any colour, add the courgette and the crushed garlic clove.

Season and saute for another minute or two, cover with water and bring to a simmer to soften.

When the vegetables are cooked through (10 minutes maximum), remove the pan from the heat and add the chopped wild garlic and mint – the residual heat from the soup will cook the wild garlic. If it's too thick, add a little water to thin it out.

Blend, check seasoning, finish with a little olive oil and serve. Cool quickly over iced water if you don't plan to eat it straight away – this keeps the lovely green colour.
----------
Ingredients
Serves 4

1 white onion, peeled and chopped roughly
1 leek, chopped and washed
125ml white wine
2 sticks of celery, washed
Approximately 100g of wild garlic (two large handfuls). Make sure this is well washed and drained dry.
2 pints of chicken or vegetable stock
Salt and pepper if necessary
Vegetable oil for frying ingredients

Method

Simply fry the onion until soft in a pan with the vegetable oil.

Add the celery and leek and continue to cook until soft. Add the wine and reduce by half.

Add the wild garlic and cook down briefly. Add the stock and bring to the boil and when the wild garlic is soft, add the other ingredients and simply blend in a food processor until smooth.

Then pass this through a sieve to make a smooth soup, correct the seasoning and serve.
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