Strawberry Jam Frozen Soya Yoghurt

Frozen yoghurt is a quick and simple dessert. As a bonus if live yoghurt is used then this recipe also has beneficial probiotic qualities.

Strawberries are in their prime June to August. However when strawberries are in season I make lots of strawberry jam. This way I can enjoy the taste of strawberries all year round. I even make my own live soya yoghurt.


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Strawberry Jam Frozen Soya Yoghurt
Course Dessert
Cuisine British
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Dessert
Cuisine British
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Measure the yoghurt into a jug.
  2. Add the jam.
  3. Stir the yoghurt until the jam is mixed in well.
  4. Start the ice cream maker and slowly pour in the mixture.
  5. Enjoy!
Recipe Notes

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Soya Yoghurt

Live soya yoghurt is incredibly useful. I use it on my breakfast muesli, in smoothies, lassis, fruity desserts and to make frozen yoghurt. I find I find it useful to maintain some live soya yoghurt in my fridge.
However your starter soya yoghurt can be shop bought… however ensure it is a live yoghurt.

In addition to being delicious and useful live soya yoghurt is packed full of probiotic bacteria to help maintain good health.


Print Recipe
Soy Yoghurt
Cuisine British
Servings
Ingredients
Cuisine British
Servings
Ingredients
Instructions
  1. Sterilise your work area. Use boiling water to sterilise 4 500ml jars, lids and one spoon.
  2. Distribute the milk between the jars.
  3. Add 1 tablespoon of live soya yoghurt to each jar.
  4. Add the lids to the jars, give each a little shake.
  5. For the best yoghurt keep the jars at 40C for at least 8 hours. See notes below on how to achieve this.
  6. Refrigerate the yoghurt until it has set.
Recipe Notes

Note: How to maintain 40C.
My multicooker has a "Yoghurt" mode which can create a 40C waterbath.
My combination oven has a 40C setting.

Yoghurt makers can also be used.
Yoghurt can also by fermented in an oven that is cooling down or left in the warmest spot in your house.

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Sage and Onion Bread

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Sage and Onion Bread
This seasonal bread is delicious with winter soups or stews.
Course Bread
Cuisine British
Prep Time 10 minutes
Cook Time 2 hours
Servings
loaf
Ingredients
Course Bread
Cuisine British
Prep Time 10 minutes
Cook Time 2 hours
Servings
loaf
Ingredients
Instructions
  1. Here are the ingredients for this recipe.
  2. Peel and finely dice the onion and chop the sage leaves, you could also chop in a food processor.
  3. Sauté the onion and sage leaves in 2 tbsp of Olive Oil until the onion starts to turn brown. Leave to cool.
  4. Add the remaining dry ingredients into food processor with dough hook or mixing bowl. Add the sautéed sage and onion mix. Start the processor and slowly add the water, without a processor slowly stir in the water. Mix until you have a dough.
  5. Knead the dough on a clean, dry, floured surface for 5 minutes, or 15 minutes if you didn't use a food processor.
  6. Cover the dough and leave in a warm place to rise for 1 hour. My multicooker has a 'Yoghurt' setting that is ideal. Also my combination oven has a 'Prooving' setting to achieve the perfect temperature.
  7. Divide the dough and place in oiled loaf tins, brush with soya milk and sprinkle on the decorative seeds.
  8. Place the dough in a oiled loaf tin and bake at 220C/410F/Gas 7 for 30 minutes.
  9. You can leave your bread to cool, although I think it is best enjoyed fresh and warm.
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Dried Sage

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Dried Sage
Course Ingredient
Cuisine British
Prep Time 10 minutes
Passive Time 4 weeks
Servings
leaves
Ingredients
  • 99 leaves Sage Fresh, still on the twigs
Course Ingredient
Cuisine British
Prep Time 10 minutes
Passive Time 4 weeks
Servings
leaves
Ingredients
  • 99 leaves Sage Fresh, still on the twigs
Instructions
  1. Wash the sage, and tie the twigs together.
  2. Hang in a dry area for four weeks. The leaves should be turn dry and grey.
  3. Remove the leaves from the twigs and store in a dry airtight container.
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Dried Rosemary

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Dried Rosemary
Course Ingredient
Cuisine British
Prep Time 10 minutes
Passive Time 4 weeks
Servings
leaves
Ingredients
  • 99 leaves Rosemary Fresh, still on the twigs
Course Ingredient
Cuisine British
Prep Time 10 minutes
Passive Time 4 weeks
Servings
leaves
Ingredients
  • 99 leaves Rosemary Fresh, still on the twigs
Instructions
  1. Wash the rosemary, and tie the twigs together.
  2. Hang in a dry area for four weeks. The leaves should be turn dry and grey.
  3. Remove the leaves from the twigs and store in a dry airtight container.
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Dried Bay Leaves

Bay leaves release more flavour when they are dried. However they lose that flavour if they are stored too long. Keep your supplies up by drying a few twigs throughout the year.

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Dried Bay Leaves
Bay leaves release more flavour when they are dried. However they lose that flavour if they are stored too long. Keep your supplies up by drying a few twigs throughout the year.
Course Ingredient
Cuisine British
Prep Time 10 minutes
Passive Time 4 weeks
Servings
leaves
Ingredients
Course Ingredient
Cuisine British
Prep Time 10 minutes
Passive Time 4 weeks
Servings
leaves
Ingredients
Instructions
  1. Wash the bay leaf branch, and tie the branches together.
  2. Hang somewhere dry for four weeks. The leaves should be wrinkly and brittle.
  3. Remove the leaves from the branches and store in a dry airtight container.
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