Lilac Syrup

Yes you read that correctly, Lilac Syrup.

I was reading Jen (Blue Kitchen Bakes) 's lovely post about about making Afternoon Tea in France, and she mentioned Lilac Syrup which she had used in her mini madeleines, you can read about it yourself here.  This was something new,  I had not heard about it before, so of course I had to investigate!

I searched on the internet, where it seems quite popular in Europe and I found several recipes.  It seemed to me that making Lilac Syrup would be a similar process to making Elderflower Cordial, which I usually do at this time of year.  The lilacs were in the garden, and the elderflowers still nowhere to be seen, so I thought that now was the time to try something new.

I made a sugar syrup using 1&1/2 K fairtrade sugar and 3 L water.  I warmed it in a large pan until the sugar dissolved and then I allowed it to cool.

Meanwhile I removed the flower heads from 12 lilac mops, trying to ensure I removed all the green stalks.

Once the sugar syrup was cooler (though not cold) I added the petals, along with a tablespoonful of citric acid,  2&1/2 thinly sliced lemons and a couple of blueberries.  (the blueberries were to help the colour of the syrup, not for flavour).

I placed a plate on the petals, to keep them immersed,  and then left them infusing for 48 hours.

I drained the syrup through butter muslin, and these delightfully pink bottles are the result.

Next time I would probably use more lilac, the syrup has a very light floral flavour.  It is refreshing diluted with sparkling water, and I will use it for baking next week, maybe a lilac drizzle cake, what do you think?


I'm linking this to Galina's blog Chez Maximka, if you click the link here, you'll find her version of Lilac Syrup, which looks and sounds lovely.

The colour is fabulous

Lilacs in the garden

A heady scent

Simple sugar syrup

Next time a few more blueberries to give a more purple,
less pink colour

And some more lilac too!

Lemons, blueberries, citric acid and lilac

Into the sugar syrup and leave to infuse

Look how the colour has seeped from the petals!

The syrup was stunning; clear and bright

Delicious, lightly floral in flavour and delicately scented

Ballymaloe Soda Bread - Spotted Dog and Stripy Cat

Soda bread is my go-to bread.  I bake it all the time in Brittany, where it is the most perfect accompaniment to seafood and fish.  I do  tend to make a brown loaf, with a combination of plain white, wholemeal and buckwheat flours.  In London I ring the changes by substituting spelt flour for the buckwheat.

It's a wonderful bread to be able to make, it is easy to produce, and requires no rising time.  So as long as you have the ingredients to hand, you can produce a beautiful, home made loaf in less then one hour!

I had however never baked a sweet soda bread!  At Ballymaloe House, the breakfast buffet had a range of delicious home baked breads and scones, these included a fruit soda bread.  Once I returned home, I took out my copy of Darina Allen's ballymaloe cookery course and found her recipes for Soda Bread (pages 474/475).

There amongst them was a fruit soda bread, studded with raisins and called Spotted Dog!  Beside it was a further sweet soda bread called Stripy Cat and it contained chunks of chocolate!  How could I resist?  I put my apron on, rolled up my sleeves and made both loaves!

The addition of an egg gives these loaves a certain richness, making them ideal for  afternoon tea, and they are perfect toasted for breakfast the following morning.  (Though make sure you do the chocolate bread under the grill, with parchment paper to collect melted chocolate, or your electric toaster might suffer!)

If you haven't got the ballymaloe cookery course, then you can find a recipe for Ballymaloe Soda Bread on Rachel Allen's website, here.

Two stunning loaves

Wonderful ingredients

Plenty of raisins

Enriching egg

A few chunks of (fairtrade) chocolate

Which one to try first?

Lots of chocolate...

But where are the raisins?

Spread throughout the loaf

No need to add Nutella!

I'm going to have to try a slice  of each loaf!

Ballymaloe Recipe Books, a Tea Towel and Butter Pats

As I think you may have realised from my previous post that  I loved our mini break at Ballymaloe House.  As someone with celtic roots, married to an Irish man, I am quite keen on exploring and developing my understanding of traditional Irish cooking.

I had bought these recipe books previously, but following our stay and  having first hand experience of tasting Ballymaloe food, I intend to use them far more often.

In my next post I'll show you two sweet Soda Breads that I have baked,  the recipe can be found in Darina Allen's ballymoloe cookery course.

The butter pats and the tea towel were my only purchases in the Ballymaloe Shop, my husband had insisted we travel with hand luggage only, so there was little room for purchases.  Fortunately there is a website, so I will be able to buy more bits and pieces soon!

Tea towel, butter pats and books

A wonderfully learned book, full of historical insight into
traditional food as well as super recipes

Another informative and fascinating book
bursting with information and
over 700 recipes!

Here is a page, demonstrating butter making
I'll be turning to it to ensure I am using my butter
pats correctly

This is the book you'll need, if like me you would love to
do the 12 week course, but can't fit it into your schedule

Darina's daughter-in-law is also a spectacular cook
and her books are not only beautiful to look at but
full of inspiring, yet easy to follow, recipes and ideas

A good friend of mine is using Rachel Allen's book
to develop her baking skills, and her family are delighted

My newest purchase, and full of all sorts of gorgeous recipes
I have a few bookmarked for the next few months

If you want the best tea towels they should say this...

And this!

Perfect souvenirs from a wonderful place!