Friday, 11 June 2010

Beech Leaf Noyau

Posted by Rosie

Number 20 of my 52 in 2010 challenge is something a bit different - Beech Leaf Noyau. It is an infusion of young beech leaves in gin to which you then add some sugar syrup and a dash of brandy. It was the last line of the recipe that caught my eye:

"Wait for a cold winter night and a roaring fire, then partake of this potent liqueur.

It certainly had a kick when I had a quick quality control taste.

I also have number 21 on the go - yoghurt. I have tried before to make yoghurt but never with great success so I am hoping this time it will be different. I am using my favourite UK live yoghurt as the starter, a bit a milk powder to thicken it and fresh creamy milk from the local farm. It's currently fermenting in a flask and I'll see tomorrow if it has worked. I really hope so as we eat a lot of yoghurt here.


  1. That sounds like a recipie to remember for next year when the Beech leaves are fresh. Let us know if it tastes as good as it sounds by that roaring fire.

  2. My youngest son started a jar at the beginning of the week. I was going to add it as one of my 52 but thought it was a bit cheeky :)

  3. I'll try and remember Mumma Troll - but I may need reminding!

    I'd add it to your list Sandra - it's a new recipe in your household!!

  4. Hi Rosie,

    We don't leave it till cold nights to drink. About a month is usually ok so sup up!


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