Tag Archives: recipe

rosa-canina-hips

How to make a rosehip syrup

Syrup made from the hips contains a large amount of vitamin C. The hips are ripe at the end of the summer. The hip is not a real fruit but a swelling of that part of the stem that holds the flower; the true fruits, the hairy objects containing one seed, reside inside the hip.

Ingredients

  • Rosa┬ácanina hips
  • Water
  • Sugar

Preparation

  • weight the hips
  • open and remove seeds and hairy parts
  • wash the hips
  • boil the water (2x water weight)
  • put the hips in the boiling water, let simmer for 5 minutes
  • remove from fire, leave them to stand, covered, for 15 minutes
  • strain the liquid
  • add the sugar (0.5x liquid volume, ie add half cup of sugar for each cup of liquid)
  • heat again to dissolve the sugar

Take a spoonful a day to keep colds at bay.

Keep the syrup in the fridge, or freeze it into cubes to use when needed.


delicious bannocks

How to make bannock bread

Bannock is a portable, tasty and easy to make bread. You can cook using little more than a fire and a stick or you can bake or fry it.

It can be used as a stand-alone food or combined with whatever ingredients are on hand: honey, brown sugar, fruits, nuts, berries, garlic, cheese, eggs or bacon.

You can prepare the basic mix and store it in an air tight container such as a zip lock bag. It is relatively light and easy to carry because you need to add water only when you are ready to cook it.

 

Preparation time

15 minutes

Ingredients for 1 serve

  • 2 cups of flour
  • 1 pinch of salt
  • 2 pinches of baking powder (optional)

Preparation

  • mix the above ingredients well
  • add whatever extra ingredients to the dry bannock mix
  • add water a little at a time until you get the required consistency

Cooking methods

  • ash bannock:
    • roll the bannock dough into a ball and flatten into a thin cake
    • bake it directly over the smoldering coals of a fire
    • turn it occasionally until it’s golden brown
  • stick coil bannock:
    • roll the bannock dough into a long sausage shape
    • coil it around a green, peeled stick
    • hold the stick over the embers
    • rotate until the bannock is golden brown all over
  • baked bannock:
    • pat the bannock dough into a fat tortilla 1 cm thick
    • bake in a fry pan until done
  • fried bannock:
    • pat the bannock dough into a fat tortilla 1 cm thick
    • put the oil in the pan. The quantity of oil determines the texture and crust
    • fry bannock on both sides