Almost Off Grid

  • Pickled Wild Garlic Buds Recipe

    Love Wild Garlic? Me too. Did you know the flowers and the seed pods are edible, as well as the leaves? Well they are, and they're just as delicious. It is wonderful to preserve the different elements of this delicious plant when it's in season, so you can carry on enjoying it through the rest of the year. 
  • Making Sloe Gin with Dried Sloes

    A few years ago I wrote about How to Make Your Own Sloe Gin. We are often asked about Making Sloe Gin with Dried Sloes in place of fresh ones, and this is how you do that. 
  • Growing Thai Basil from Supermarket Cuttings

    Do you love Thai Basil? Me too. I love the stuff. But basil can be a bit of a struggle to grow from seed. And even when it isn't, it takes longer than this method does ! Try Growing Thai Basil the quick and easy way instead - from supermarket cuttings.
  • Introducing the French Market Soap Subscription Box!

    Do you miss wandering around French Markets putting bars of gorgeous, multicoloured Savon de Marseille soaps into your basket? Us too. So we created the French Market Soap Subscription Box. 4 beautiful soaps plus a little surprise gift delivered to your door every month, with free UK delivery. How fab does that sound?
  • Homemade Creamy Ricotta Cheese

    Making your own cheese at home is one of life's pleasures. These basic, soft cheeses are simple to make and it's rewarding to make them yourself using fresh, natural ingredients. Homemade Creamy Ricotta Cheese is one of the simplest of all. Step-by-step video included.
  • Hawthorn Berry Ketchup

    If you've never tried Hawthorn Ketchup before, it has an unusual, sweet and sour-like taste. It is fairly runny, so you can bottle it as an alternative to putting it in a jar. Lovely with sausages, cold meats and cheese, simple to make. Once you've tasted it, you have to make it every year!
  • Homemade Swiss Chocolate Almond Liqueur using Top Shelf Essence

    This homemade Swiss Chocolate Almond Liqueur is a winner. Gorgeous for Christmas yet perfect as a year-round treat, it is very simple to make.  If you are a regular reader of my blogs, you'll know I make a range of homemade liqueurs, some from scratch and some using Top Shelf Essences by Still Spirits.
  • How to make Homemade Hazelnut Liqueur with Top Shelf Essence

    This hazelnut liqueur is lovely. It is very simple to make using Top Shelf Almond Liqueur Essence, a base and vodka.

    Andy makes this liqueur every Christmas, and sometimes in the months in-between - it is that good! Lovely on it's own, over ice or in coffee. 

  • Homemade Clementine and Brandy Butter

    With Christmas rapidly approaching, we have started making the lovely little side dishes that, for us, make Christmas so special. Not least of all because we don't have them at any other time of year. One such thing we make is Clementine and Brandy Butter.
  • Crumbly Eggnog Fudge

    I posted my Crumbly Vanilla Fudge Recipe some time ago now, and it is one of the blogs on which we have had the most comments. It seems I'm not the only person who prefers crumbly fudge to chewy fudge! And as Christmas approaches, here is how to make something lovely and festive: Crumbly Eggnog Fudge.
  • How to make Irish Whiskey using Top Shelf Shamrock Whiskey Flavouring

    I have told you before how wonderful homemade Irish Cream Liqueur is, and shared my favourite Irish Cream Recipe. To make it, you need Irish Whiskey. We make ours using a Whiskey-like drink made with Top Shelf Shamrock Whiskey Flavouring.
  • How to make Acorn Coffee

    Every autumn when we see acorns on the ground, we talk about what we could do with them. Acorn coffee is discussed every year, but usually doesn't ...