If you’re starting to think about doing a bit of spring cleaning you might want to try this super easy homemade citrus vinegar all round cleaner. Apparently the acidity levels of white vinegar kills most mould, bacteria and germs and used undiluted white vinegar left in a bowl in summer time gets rid of fruit flies! Here’s how to make it.
You’ll need: Oranges (65p from Aldis at the moment), bottle of white distilled vinegar (48p 568ml bottle), jam jar, spray bottle
To make: I used the peel from about 8 oranges to fill a 600g jar. After peeling the oranges scrape as much of the white pith from the peel as you can and add to your jar. Top up with white vinegar to cover the peel and leave it to infuse for about 10 days. The liquid will then be a yellow colour and you can strain the citrus vinegar into a spray bottle and discard the peel. It’s now ready to use.
To use: You can use it undiluted as an all purpose cleaner or combine half-and-half solution of water and vinegar mix to clean shelves and inside the fridge; sprinkle bicarbonate of soda over any surface you’re cleaning and spray with a half water/half citrus vinegar spray to create a frothy abrasive cleaner. It works a treat!
Since summer our hens seem to have upped their laying capacity and have been supplying us with up to 30 eggs a week. That’s a lot of eggs for one family to get through! So as well as giving batches away and baking when possible we’ve taken to regular ice cream making. To my delight it’s not too complicated to make - no churning and no special ice cream maker required – all you need is a whisk, eggs, sugar, cream and vanilla extract. So if like us you find yourself with surplus eggs I really recommend giving this recipe a go.
Our first attempts were to make a creamy regular vanilla ice cream but we’ve quickly become more adventurous adding different flavours to the mix which have included redcurrant, strawberry, raspberry, cinder toffee, and Christmas pudding to name but a few.
You’ll need: 4 eggs (separate yolks from the whites), 100g/3½ oz caster sugar, 300ml/½pt double cream, 1tsp vanilla extract + any other flavouring
To make: The first step is to make a meringue mix from your egg whites by whisking them until they stand in stiff peaks. Then whisk in the caster sugar until the mixture looks glossy.
In a separate bowl whisk your cream until it stands in stiff peaks. Then fold the cream along with the egg yolks in to the egg white mix, mixing it in thoroughly. Add 1tsp of vanilla extract and any other flavouring/fruit you choose*. Pour your ice cream into a plastic container in the freezer for a couple of hours and there you have it a delicious dessert!
*When adding cordial put the ice cream in the container first then swirl the cordial into the mixture.