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The rose hip and rose haw, is the pomaceous fruit of the rose plant, that typically is red-to-orange, but might be dark purple-to-black in some species. Contrary to the fairly common myth, rosehips are not poisonous. Rose hips are commonly used as an herbal tea, often blended with hibiscus and as an oil. They can also be used to make jam, jelly, syrup, beverages, pies, bread, and marmalade.. Rose hip soup, “nyponsoppa,” is especially popular in Sweden. Rhodomel, a type of mead, is made with rose hips. They are particularly high in Vitamin C, with about 1700–2000 mg per 100 g in the dried product, one of the richest plant sources.

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A crêperie may be a takeaway restaurant or stall, serving crêpes as a form of fast food or street food, or may be a more formal sit-down restaurant or café. Crêperies are typical of Brittany in France, but they can be found throughout France, Europe, and even in Seoul and Tokyo, the United States and Canada. In the Canadian province of Quebec, crêperies are especially abundant because of the French influence. Because a crêpe may contain a variety of fillings, it can serve as both a main meal or a dessert. Savoury courses are usually served in the form of buckwheat galettes. Crêperies may therefore be quite diverse in their selection and may make other baked goods such as baguettes. They may also serve coffee, tea, buttermilk and cider (a popular drink to accompany crêpes).

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A crèpe is a type of very thin, cooked pancake usually made from wheat flour. The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning “curled”. While crèpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and is considered the national dish. In Brittany, crèpes are traditionally served with cider. Crèpes often have a fruit filling of syrup, mixed berries, fresh fruit or lemon cream. In England, crèpes are traditionally eaten on Pancake Day (Shrove Tuesday).

Crèpes suzette is a traditional French dessert dish comprising pancakes served in a syrup made of orange juice, sugar lumps that have been rubbed on lemons and orange, butter and Grand Marnier. These are then folded into four and flambéed in brandy.

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I had never tried cooking a Soufflé before yesterday evening, but having a plethora of fresh free- range farm eggs in the kitchen and some raspberries in the freezer, I decided to give it a go. I’m very pleased to say that it was an enormous success – in fact last night’s first attempt at Soufflé has given me a whole new range of dishes to add to my repertoire. I can’t wait to try Soufflés made with cheese, strawberries, salmon, lobster, chicken or chocolate – there are so many different flavours to try, so as the chickens are producing between six ands nine eggs a day, it looks like I’m going to be busy.

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Custard is wonderful over fresh fruit, dessert, cake or ice-cream. This recipe makes 250ml custard that can be served hot or cold.

INGREDIENTS

60ml custard powder

60ml clear honey

500ml fat-free milk

METHOD

Mix the custard powder and honey with 50ml milk to form a paste.

Heat the rest of the milk to boil, remove from the heat. Mix the hot milk with the custard mixture and heat is again. Stir until it starts thickens.

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