The jarring variety of this post reflects the recent hiatus. We discovered on the weekend that our yard houses (as well as cherry, apricot and pear trees) a large elderflower bush. It is in full bloom, and accordingly we now have 3 L of elderflower cordial in the fridge. I also tried making potica (a Slovenian desert bread filled with walnuts, poppy seeds, and other goodies) on the weekend -- the result is very good but not ideal. The fresh fish we brought back from Ljubljana last week gave us enough bones for stock, and the garden has finally begun supplying us with roses.
Elderflowers in the yard
Potica -- ground walnut, almond, sugar and egg filling
Fish stock simmering on the stove
Our first crop of roses for the year!
- 20-30 elderflowers, gently shaken to remove insects
- 1 large orange, cut into eighths
- 3 teaspoons citric acid
- 800 g sugar
- 3 L boiling water
- In a large heatproof bowl, combine sugar and water and stir. When slightly cooled, add the rest of the ingredients. Let sit for 24 hours. Bottle in sterilized containers through a cheesecloth and refrigerate.