How Do You Make Herbal Oils, Vinegars, Cheeses And Breads?
Mint and Cranberry Vinegar 1 1/2 lb fresh or frozen cranberries 2 1/2 pints red wine vinegar 12-14 fresh mint leaves Save about a dozen of the best berries and put to one side. Chop the remaining fruit and place in a bowl. Boil the vinegar and pour over the berries. Cover and leave to infuse for 24 hours. Strain the vinegar though a kitchen sieve lined with muslin and press all the juice from the cranberries. Bring the juice to the boil and then allow to cool slightly. Pour into warm, clean bottles. Thread the reserved berries on to small bamboo skewers or satay sticks, with some mint leaves skewered in between them. Place a skewer in each bottle and seal with a lid or press in a cork. The vinegar will keep for abut four months. Parsley and Lemon Oil 1 pint virgin olive oil 1 small lemon, scrubbed 3 large sprigs parsley Cut the lemon into quarters and slide the pieces on to a bamboo skewer or satay stick. Place in a jar, add the parsley and cover with oil. Leave to infuse for between o
