Food Frome

Pesto

A good way to store surplus basil. We grow it in an unheated greenhouse (photo 1), other people grow it in a polytunnel. But we saw it growing happily at Garden Organic (Ryton) last weekend. We recommend 'The Allotment Gardener's Cookbook' (Ann Nicol) for similar recipes that make the most of fresh straight out your own garden produce:

Ingredients: clove of garlic, 50g of basil leaves, 1 tablespoon pine nuts, salt, 25 grams grated Parmesan, 4 tablespoons olive oil, 25 grams butter. (see photo 2)

Method: wash leaves (photo 3) and pat them dry. Place in a blender (photo 4) with the garlic, pine nuts, oil and salt (you can also do this by hand). Blend till smooth, add cheese, process again, add butter, process again. Store in jar in fridge with olive oil on surface.(photo 5) Clear up (photo 6).

To use: blend some pesto with hot water. toss in your favourite cooked pasta. Tastes gorgeous with a good Somerset or Wiltshire white wine.

1 Basil	2 Ingredients	3 Wash Leaves
4 Processing	5 Bottled	6 Washing Up

Soft Fruit Recipes

Click to download our summer fruit recipe leaflet.

Curds

Curds are easily made from by adding one lemon to one litre of whole milk. Bring milk slowly to boil and turn down. Add juice of one lemon. Simmer for a few minutes until the curds (solids) clearly visible. Drain carefully. Turn out onto plate. Eat with honey or stewed fruit. The whey can be fed to animals, although it is too rich for some domestic pets, so go carefully.

We suspect that before lemons were commonly available in England, crab apple juice would have been used. If anyone has any information about this, please get in touch.

Recipes and Cooking Group

Notes of a meeting of the Recipes and Cooking Group

We met at Mortimer House, 9 Vallis Way, Frome on Thursday 22 February 2007

Seven members attended and there were two apologies.

We began by updating one another about activities since our last meeting. As yet no contact has been made with Longleat but it was suggested that we approach someone known to the group who has been a guide there for a number of years. Sandra Payne will investigate the possible cost of a visit to the Longleat libraries.

It was suggested that other 'big houses' could be approached, such as Orchardleigh where the contact is Mr Vincent.

Jennie O'Kane will visit the George and the Fleur de Lys at Norton St Philip to see what records they may have concerning food served there during the last 100 years.

Julian Back agreed to interview Mr Gordon Hendy at Upper Row Farm near Hemington on his cider-making.

It was also thought that a past chair of the WI now living in Nunney may be willing to be interviewed.

Angela Hill had suggested (by note) a number of long-standing Frome residents who may have stories to tell. A number of further suggestions were made.

Food detectives film

The group discussed the organisation of a seventeenth century feast with well researched and locally sourced menus. Numbers could be 30-40 if held in suitable public venue or 16-18 if held at Di Wells' house in Gentle Street. This will take place in October. Everyone at the meeting was enthusiastic about this. It will be recorded on film by Di, Tim Manning and Fred Rolfe. Filming will include shops and markets used, preparation and cooking, as well as the actual meal.

Cheese. Cider and Apples

It was agreed that everyone at the meeting would produce a recipe (ideally with photographs) incorporating these ingredients. The recipe could come from word-of-mouth, written source or be original. It should include information about where ingredients obtained or purchased.

The next meeting of the group is on 21 March 2007 at 4 Gentle Street.