Harrogate blue and Ground Ivy choux fritters with Sea BuckthornIngredients: Makes about 12 fritters For the fritters. 70g Strong white flour 50g Butter 150ml Water 2 Eggs beaten. 100g Harrogate Blue Cheese, grated 1 tablespoon chopped Ground Ivy leaves, Glechoma hederacea For the sauce. 50g Sea buckthorn berries 20g Granulated sugar 2 tblspn Water Method: To make the fritters, put the water and butter … Continued
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Ingredients: Makes about 12 fritters For the fritters. 70g Strong white flour 50g Butter 150ml Water 2 Eggs beaten. 100g Harrogate Blue Cheese, grated 1 tablespoon chopped Ground Ivy leaves, Glechoma hederacea For the sauce. 50g Sea buckthorn berries 20g Granulated sugar 2 tblspn Water Method: To make the fritters, put the water and butter … Continued