|Strawberry cheesecake muffins|
|Strained juice and sugar for the jelly|
|Blackcurrant jam and the (already half-used) strawberry jelly|
|Flavouring the vodka for limoncello|
The second recipe attracted me because it made use of dill. Having decided to include dill in my herb garden, I confess to being a little at sea for exactly what to do with it, and so have been looking out for some interesting recipes. This one is for a summery lemon and dill mustard; it was fantastically easy to make and would go well with fish dishes, as an alternative to mint in potato salad, or to english mustard in a ploughmans.
|Half were drizzled with lemon icing and half with mint icing.|
Lemon and mint biscuits
350g plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
140g butter, cut into small cubes
175g caster sugar
125g lemon curd
2 eggs, beaten
x2 large sprigs of mint, chopped into small pieces
*the zest of 1 lemon
1. Preheat the oven to 180 fan/200 C. Sift the flour, baking powder and bicarb into a large bowl.
2. Add the butter and rub to fine breadcrumbs.
3. Stir in the sugar, mint, lemoncurd and eggs (*and lemon zest). Shape the resulting dough into small balls and press them gently onto a greased baking sheet.
4. Bake for 12-15 minutes until light golden in colour.
You can then choose to ice your biscuits. I made up some mint-flavoured icing and some lemon-flavoured icing and did half-and-half.