Red Onion Relish

I got some requests from my last post to 'make with the recipe' for Red Onion Relish!  So this is what I shall tantalise you with today.  It is dead simple but was a real hit at the BBQ!!

Ingredients

2 large red onions, halved and finely sliced
2tbsp sunflower oil
2 level tbsp brown sugar
100ml red wine or red grape juice
1tsp fresh thyme leaves
3tbsp balsamic vinegar

Method

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Oh My Lord! It Finally Happened!

As regular readers will know I have been trying to master the Choc Chip Cookie.  The proper American style, crunchy on the outside, soft in the middle!  Ever taunted by Millie's Cookies and spurred on by the marvellous creations of a friend of ours!  She makes the greatest cupcakes ever, see photo for the ones we got to celebrate Farm Baby, but she is also queen of the cookie.  Grr!  PS see here AMAZING cupcakes here Aunt Tiffy's Bakery - was that a sneaky plug for a friends site and blog? You bet!!

But I refused to be beaten and after multiple - "well that tastes like a cookie but looks like a cake" (and visa versa) attempts - I finally succeeded!  The excitement in our house that day was of the jumping around type.  I have never been so happy to bake anything in my life!  There is nothing for it but to share the recipe and have everyone dancing around their kitchens too.  Share the joy....

Triple Choc Cookies

Ingredients

1/2 lb butter - room temperature

1 cup light brown sugar

1 cup granulated sugar

2 tsp vanilla essence

2 large eggs - room temperature

2/3 cup cocoa powder

2 cups plain flour

1 tsp bicarbonate of soda

1 tsp salt

1 1/2lb of chocolate chunks - use whatever chocolate type you wish, I used a mix of white, plain and milk.

Method
.....

Read More...

Rebranding of the Recipe Site

Just to let you know that the recipe blog that goes with this site has had a face lift and is now completed.  The address is still the same and if you subscribe by any means that is all still the same.  I decided that it needed to have an identity of its own and be that bit more 'foodie' and I think that I have pulled it off.  Check it out from the badge in this post or at any other time from the same badge in the side bar of this blog!!

Making Ice-Cream!

I suddenly got a hankerin' for some home-made ice cream a couple of days ago... that's what happens when you watch a load of cooking programmes on tv!!

So I set about digging out my ice-cream machine. Now this is by no means a top of the range machine, in fact I think this machine isn't even in 'the range'! But it does the job (for those interested it is one of these Ice Cream Maker) and it was eventually dug out! In fact, after raking around in the barns assuming that I had yet to unpack it; worring that I had thrown, given or sold it away thinking I'd never need it again; I found it in the kitchen already unpacked in the back of a cupboard - it must be an omen, I've only ever used it once before but somehow I knew....

Anyway, a trip to the supermarket later and I had the ingredients I needed. I didn't have the instructions for the machine.... but who needs those!? I had remembered that the middle bit needed to be frozen over night before you could use it. Yes, I have tried to make ice-cream in it without any cold before... hangs head.

I decided to go for a more Italian recipe (I think) it is definately a more creamy recipe and doesn't involve eggs and that's what I call Italian, so I will continue to do so.

The Recipe is as follows:

1 1/2 pints of whole milk
1 cup skimmed milk powder
1 1/2 tsp vanilla essence
6oz caster sugar

Put everything into a saucepan and slowly bring to the boil, stirring all the time.

As soon as the mixture begins to boil remove from the heat and pour into a bowl to cool.

Once the mixture is completely cool pour into your ice-cream maker for the specified length of time. With my machine I have to finish the freezing process in the freezer. This entailed me pouring my mixture into a freezeable container and placing in the fridge. Every hour I went in and stirred up the mixture woth a whisk, just to break up the ice crystals. I did this about 3 times before letting it freeze completely.

If you don't have a machine then you will need to do all the freezing in the freezer, just make sure you give it a stir every hour or so as it freezes, just to keep it smooth!

This ice-cream was great and I am very pleased, I think I will use it as a base for other flavours (as well as on its own!).

With my last recipe post I made Red Velvet Cup Cakes and someone asked me if I could send in a photo of how red the sponge itself was. Well there was one left and I managed to snap a photo before it was snaffled.....

The red makes the cake seem a very rich chocolate brown colour in the photo, it is more red in real life, but this photo isn't bad and should give a good idea of the colouring!

Red Velvet Cupcakes

I have been wanting to try out red velvet cupcakes (or Red Velvet anything!) for a while now and so, finding myself at a loose end, and with two hardworking tasters in the house working on the upstairs rooms, more on that later, I decided to give it a go....

Ingredients

• 60g butter at room temperature
• 1 egg
• 150g caster sugar
• 10g cocoa
• 10ml red food colouring
• 1/2 tsp vanilla extract
• 120ml buttermilk
• 150g plain flour
• 1/2 tsp bicarbonate of soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp white wine vinegar

Vanilla Butter Icing

• 85g butter
• 375g Icing sugar
• 3 tbsp milk
• 1 1/2 tsp vanilla

Method

1. Preheat the oven to 180C.
2. Cream the butter, egg and sugar together until light and fluffy.
3. Combine the cocoa powder, red food colouring and vanilla extract and once mixed add to the creamed butter mixture. Mix well.
4. Mix the flour and baking powder together.
   
5. Add half the buttermilk and half the flour mix.
   
6. Combine well before adding the remainder of the buttermilk and flour and mixing further.
7. Add the bicarbonate of soda and salt and white wine vinegar (in that order), mix thoroughly for at least 5 mins.
8. Spoon the mixture into the cases of your choice. I used cupcake cases and my mixture made 15 cakes.
9. Bake in the preheated oven for 20-25 mins or until the cupcakes spring back slightly when touched.
10. Allow the cupcakes to cool slightly before turning out onto a wire cooling rack.

The Frosting

1. Cream together the butter and the icing sugar.
2. Add the vanilla extract.
3. Slowly add the milk 1 teaspoon at a time until you reach the consistency you wish. I ended up using 2 teaspoons.
4. Spread or pipe the frosting onto the cakes and get ready to munch!
   

Easy Red Velvet Cupcakes
See my recipe on Foodista!

The Ultimate in Chocolate Cake

INGREDIENTS

• 200g good quality dark chocolate, broken into pieces
• 200g unsalted butter, roughly chopped
• 1 Tbl instant coffee granules
• 125ml water
• 85g plain flour
• 85g self raising flour
• 1/4 tsp bicarbonate soda
• 200g light brown/muscovado sugar
• 200g caster sugar
• 25g cocoa powder
• 3 eggs
• 75ml buttermilk*

*Note - if you don't have buttermilk, add about 10ml of white vinegar to 65ml of milk and sit for 5 minutes.

For Ganache

• 200g good quality dark chocolate
• 285ml pouring cream
• 2 Tbl caster sugar
  

Method

Preheat oven to 160°C and grease and line a 22cm springform tin.

In a heavy based saucepan over low heat, place the chocolate and butter. Mix the instant coffee into the water and add to the chocolate. Gently melt together and stir to combine. Remove from heat.

While chocolate is melting, sift in the two flours, bicarb, two sugars and cocoa powder and whisk it to remove lumps. In a separate bowl, gently beat the eggs with the buttermilk.

Pour into the flour bowl, the chocolate mix and the egg mix. Stir together until just combined and pour into cake tin.

Bake for 80 - 90 minutes (1.20 - 1.5 hr) until skewer comes out clean and the centre springs back when lightly touched.

Rest in tin for 5 minutes then remove springform ring cool completely on wire rack.

Break the chocolate into pieces in a bowl and set aside. Heat up the cream and sugar in a pot and bring it to just under a boil. Pour the cream into the chocolate pieces and sit aside for a couple of minutes. When chocolate has melted, stir gently to combine into a silky ganache. Refrigerate until it has thickened but still loose enough to pour.

To assemble cake

Divide cake into 3 even layers and use some ganache to sandwich the layers together. Pour the rest of the ganache over the top of the cake and use a palette knife to push it to the edges so it'd spill over and coat the sides. Use the palette knife to smooth ganache all over the cake and leave aside to set. Pour over another layer of ganache to smooth out the cake if it's still bumpy (you'll need a double batch of ganache for this) Decorate the top with chocolate curls (recipe to follow) or grated chocolate and dust with cocoa powder.

Banana & White Chocolate Cream Pie

Ingredients

• 150g (5oz) plain flour
  
• Pinch of salt
  
• 65g (2½oz) cold, unsalted butter, diced
  
• 25g (1oz) sugar


• 1 large egg, beaten


• 250g tub mascarpone


• 200g (7oz) bar good quality white chocolate


• 284ml carton double cream


• 2-3 bananas

Method:

1. Sift the flour and salt into a food processor. Add butter and whiz until the mixture resembles fine breadcrumbs. Add sugar and just enough egg to bring the mixture together - use the pulse button to help you. Shape pastry into a disc, wrap in clingfilm and chill for 30min.


2. Roll out the pastry, then press into the base and sides of a 20.5cm (8in) fluted pastry tin. Prick all over. Chill until firm.


3. Preheat the oven to 190°C (170ºC fan) mark 5.
   Bake for 12-15min until the pastry has set and the pastry is dry and slightly sandy to the touch. Cool in the tin on a wire rack.


4. Melt the mascarpone and chocolate together in heatproof bowl set over a pan of gently simmering water, making sure the base of the bowl doesn't touch the water.
   
5. Remove bowl from pan and set aside to cool completely.


6. Meanwhile, lightly whip the cream. Fold chocolate into the cream. Spoon the filling into the pastry case and chill. To serve, top with bananas

Banana & White Chocolate Cream Pie

My Recipe Features on Foodista!

Mississippi Mud Pie

I got the urge to make Mississippi Mud Pie, I have never made it before and so set out to fine the perfect recipe. I didn't find one I was completely happy with so I joined a few and got this and it certainly gave me the chocolaty 'mud' I was after! There seemed to be SO many things you can do in the Mud Pie genre but this was the closest to what I know as Mississippi Mud Pie, hope you enjoy!

Ingredients

For the pastry case:

• 190g plain flour, sifted
• 2 tablespoons caster sugar
• ½ teaspoon salt
• 100g chilled unsalted butter, chopped into small pieces
• 1 egg yolk
• 2 tablespoons chilled water

For the Filling:

• 30g butter
• 30g plain chocolate, chopped
• 6 tablespoons cocoa powder, sifted
• 2 teaspoons instant espresso coffee powder
• 3 eggs
• 250g caster sugar
• 2 tablespoons soured cream
• 3 tablespoons golden syrup
• 1 teaspoon vanilla extract or essence

Method

Preheat the oven to 180°C 350°F, gas 4. Prepare a 3.5cm deep, 23cm diameter, loose-based, well-greased flan tin.

• To make the pastry, sift the flour, sugar and salt into a bowl. Rub the butter into the flour mixture until all the butter is mixed and the mixture looks like breadcrumbs.
• Mix the egg with the water and gently, with a fork, mix into the flour mixture a bit at a time, so that there is enough to make the flour mixture into clumps. Then bring together into a ball and cover with cling-film, and chill in the fridge for 30 minutes.
• At this point you can set about making the filling.
• When you are ready to prepare the pastry case, roll it out and line your flan tin, keeping chilled till you are ready to fill and bake.
• Place a baking sheet in the lower third of the oven and preheat the oven.

For the filling,

• Gently melt the butter in a small saucepan. Remove from the heat and stir in the chocolate, cocoa powder and coffee, stirring until all the chocolate has melted.
• Set aside.
• Beat the eggs and the sugar together until the mixture is creamy and blended, then add the soured cream, golden syrup, and vanilla extract. Stir that mixture into the chocolate and coffee mixture.
• Pour the filling into the pastry shell. Bake on the hot baking sheet in the lower third of the oven for 35-40 minutes, or until the filling puffs up and forms a crust on top.
• Remove from the oven and place pie on a wire rack to cool. The filling will sink a little and crack a little as it cools.
• When you are ready to serve, decorate the pie with chocolate curls; any colour chocolate will do very nicely, and vanilla ice cream also goes down a treat with this Mississippi mud pie recipe.
• Keeps for 2 days in the refrigerator. Makes 8 to 10 slices.
  

May KEEP for two days but this didn't last one! I missed out the coffee as Farm Guy doesn't like it and it was still delicious, if you like 'em chocolaty then this is for you! And I found it really easy to make!

Mississippi Mud Pie

My Recipe is Featured on Foodista

Cinnamon Fruit Scones

Cinnamon Fruit Scones
I love making scones and on Sunday I suddenly go the urge upon me! I began in earnest until I realised I had no milk! Farm Guy had finished the last of the milk at breakfast! Oh no, half made scones and no milk, what was I to do? All I had was water, well, water is like milk... milk without the cow.... isn't it?

So I used water instead and the results are pictured! They tasted fine and did as they should, I will give you the recipe as it should have been but I admit these are with water instead of milk!

Ingredients
225g/8oz self raising flour
pinch of salt
55g/2oz butter
25g/1oz caster sugar
150ml/5fl oz milk
1 tsp vanilla essence
1/2 tsp baking powder
2 tblsp sultanas
1 tsp cinnamon

Method

1. Heat the oven to 220C/425F/Gas 7.
2. Mix together the flour, baking powder and salt and rub in the butter.
3. Heat the milk for 20 secs and add the vanilla essence. Place a baking tray in the oven.
4. Stir in the sugar, cinnamon and sultanas. Add the milk to get a soft dough.
5. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
6. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden.
   

If you have been missing the PapaCATzi posts, they will return, we had a 'camera dunking' and are in the process of drying it out!

Featured on the Trendy Treehouse Blog Hop!

Cinnamon Fruit Scones

My Recipe Features on Foodista

Lemon Squares

My Recipe is Featured on The Trendy Treehouse

If you love lemony cakes then you'll LOVE these Lemon Squares! The topping is reminisant of Lemon Curd or the lemony bit of Lemon Meringue Pie - soft, squidgy and nice and tangy! And they are nice and easy and quick to rustle up!!

Ingredients
For Base
250g self-raising flour
70g icing sugar
175g butter
1/2 tsp vanilla essence

For Topping
2 large Lemons
4 large eggs
230g caster sugar
45g self raising flour
1/2 tsp baking powder



Method

Make Base
Put the flour and icing sugar in a bowl with a pinch of salt. Dice the butter and add to the flour mixture with the vanilla essence. Rub with fingers to form fine breadcrumbs.
Tip the crumbs into a 28x23x4cm greased baking tray and put in the oven (180oC) for 15 - 20 minutes until pale golden.

Make Topping
Zest Lemons and juice. Add zest and juice to all other topping ingredients and mix to form a thin batter. Pour the topping over the cooked base and return to the oven for 15 minutes, or until spongy to the touch.
Remove from the oven, cool, cut into square and remove from the tin.

You can dust them with more icing sugar before serving if you wish.

These seemed best when they were still slightly warm, just out of the oven, so you may wish to heat them slightly if there is a gap between making and serving!

Spongy Lemon SquaresMy Recipe is Featured on Foodista

Easter Weekend - Hot Cross Buns

INGREDIENTS

• 450g strong white flour , plus extra for dusting
• 2 x 7g sachets easy-blend yeast
• 50g caster sugar
• 150ml warm milk
• 1 , beaten
• 50g unsalted butter , melted, plus extra for greasing
• oil , for greasing
• 1 tsp ground cinnamon
• ½ tsp mixed spice
• ¼ tsp grated nutmeg
• 100g currants
• 4 tbsp plain flour
• 2 tbsp granulated sugar

INGREDIENTS

1. Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and dried fruit and mix well. Make a well in the centre and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter. Mix everything together to form a dough - start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it's too wet, add more flour.
2. Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size - this will take about 1 hr depending on how warm the room is.
3. Tip the risen dough onto a lightly floured surface. Knead for a few secs, then divide into 12 even portions - I roll my dough into a long sausage shape, then quarter and divide each quarter into 3 pieces. Shape each portion into a smooth round and place on a baking sheet greased with butter, leaving some room between each bun for it to rise.
4. Use a small, sharp knife to score a cross on the top of each bun, then cover with the damp tea towel again and leave in a warm place to prove for 20 mins until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.
5. When the buns are ready to bake, mix the plain flour with just enough water to give you a thick paste. Spoon into a piping bag (or into a plastic food bag and snip the corner off) and pipe a white cross into the crosses you cut earlier. Bake for 12-15 mins until the buns are golden and sound hollow when tapped on the bottom. While still warm, melt the granulated sugar with 1 tbsp water in a small pan, then brush over the buns.

Sausage Sunday

I thought it might be nice to have a few weeks exploring all the things that can be created from the humble sausage. I love having sausages in the freezer as they are a nice quick easy meal, but there must be more we can do with them....

I thought I would start with a nice, very traditional English meal, Toad-in-the-Hole. Now, although this is typically English, and my family is English, I don't remember getting it at all as a child. I don't know why as my mum was a keen cook (and still is!), it was probably due to the fact that she made amazing roasts! Had no need for the humble Toad-in-the-Hole.

Toad-in-the-Hole
Serves 4

Heat oven to 200oC/fan 180oC/gas 6.

Put 8 sausages and two onions (cut into wedges) into a baking dish. Drizzle with 2 tbsp of oil and season with salt and pepper. Cook for 20 minutes until everything is browned.

Put 150g of plain flour and 2 tsp of English Mustard Powder into a bowl and season. Whisk 2 eggs and 300ml milk to make batter.

Pour into the hot dish with the sausages and cook for 30-40 minutes until golden.

Hope you all enjoy!!

Finally, It's All Fixed! Let's Have A Cookie...

Finally!! We have Broadband back on at the farm! It has only taken since about the 17th of December! We finally decided that Sky was a no go. We had continually had to call them to be told they would call us back - they didn't. We then called up and they said that an engineer would need to "gain access to the property" and they would call back with a date and time - they didn't. We then asked to cancel the order, that apparently takes 30 days! We said that was ridiculous, so they did it in 4. And, suspiciously enough, cancelling the order apparently fixed the issue that the engineer supposedly needed to come out and fix....? So we are now with BT who said they would turn on the Broadband on the 17th - they did. They said they'd have the modem delivered on that day and left if we weren't around - they did. So hurray for BT and hurray for Broadband!

This means that there have been SO many changes on the farm since my last proper post! Well, I'll give you a run down of whats in store for you guys in the catch up posts coming later this month...

We have finished the floor in the living room and are trying to find the motivation to get on with the walls..

There is a new 'bed' in the vegetable patch and the raspberry bushes have been planted...

The seedlings are coming along well and we should be ready to plant a new set of them to get a bit of continuation harvesting going on....

Also I am going to start a little series of recipes... Things To With Sausages ... starting with a nice traditional English Dish - Toad in the Hole.

So that's what we have in store for plus more.

You may have noticed that there is a picture of some cookies on this post... this is because I have, for the first time ever been able to make proper cookies without turning them into little cakes! These worked and you have never seen someone so proud with a biscuit!!! So if you would like to give these a go (they are VERY easy) then here's the recipe:

Chocolate Cookies
220g dark chocolate
10g butter
80g plain flour
1/2 tsp baking powder
1/2 tsp salt
2 eggs

1. Preheat the oven to 180 C / Gas mark 4.
2. Melt chocolate and butter. At the same time, in a small bowl combine the flour, baking powder and salt.
3. In another bowl, whip the eggs with the sugar. Add the flour mixture. Add in the melted chocolate and stir.
4. Make small balls of dough using teaspoons. Place them on a tray covered with baking parchment.
5. Bake for 10 to 12 minutes in the preheated oven.

Enjoy with plenty Yum Yum Yumming!!

Baking Out Those Blues - (Blue Hands That Is!)

When its cold outside and you need a little pick me up nothing says 'It's Okay, your toasty now' better than food! While we were battling with the frozen pipes over the weekend I decided that the troops needed some pick me up so I set about making some Black Forest Muffins! I had intended to make them before Christmas and all the ingredients were in the cupboard waiting, but I never seemed to get round to it!

It was somewhat hard going as 'Use butter at room temperature' didn't quite work out as the recipe intended, seeing as the house was colder than the fridge at the time, but perseverance and 'whisking by the fire' paid off and the mixture finally resembled something close to muffin mix! I only had small muffin cases, not much bigger than cup cake cases, so they weren't the huge chocolate fests I had originally intended but they where certainly tasty. Only two remain of the 10 I made, so the masses must have approved as well!

A Tasty Find...

How do you find those blogs that make you go "Hey, I gotta keep up with this"?

Most of the time I sneak a peek at other people's Favourite Blogs List, heck if someone else likes it then odds are it's a good one! Of course there is spotting those who leave comments on your own posts, a polite return visit often uncovers a multitude of fabulous information and stories. And then there is the comments left by others on some of your personal favourites. This is where I discovered my newest Blog to the list. The comment was left on an older post on a blog I read regularly. There was nothing special about the comment itself, no insights, no family history stories just a politely written compliment on the blogger's post. But something about that comment made me click on to find out who this person was. And I was rewarded with a great blog - Life At Cobble Hill Farm - I have been reading through all the archives recently and only become more glad that I clicked that link!

I know it must have been fate as I had just bought a special offer of Buy One Get One Free Blueberries (that's punnets not individual Blueberries, although I guess it amounts to the same thing!) and was looking for something to do with them. A recipe greeted me at Cobble Hill Farm, a recipe that I attempted that very night, a recipe I will certainly do again, a recipe perfect for my newly aquired Blueberries! (See picture)

My husband decided that cream was the way to go when eating it but I thought it was amazing on its own... want to know how to make it? Well then, head on over to Cobble Hill and get the recipe - Blueberry Oven Pancakes - you will not be disappointed!

I love finding a new blog, especially ones about the country life: reading about others exploits, trials and experiences is always inspiring and always gives me plenty to think about! It lets me see other things happening that maybe I cannot achieve myself (for example some of the great fruit you guys grow may struggle in Scotland) but it still gives me the drive to do what I can with what I've got.

So thanks guys for all your inspiration!

And get on over to Cobble Hill - they're making pancakes...

Slowest Internet in the World!!!

Sky, Sky Sky! We were supposed to get our Sky TV etc set up on Sunday (last Sunday) but they never came due to the weather. We were supposed to get our Internet set up on Wednesday but oh no, no Internet till you get the TV!! When are we getting the TV, next Sunday. But for some reason the Internet this time might not be set up until 15 (that's right, count 'em 15!) days after the TV! How much time does it take to press the Go button!!! So I am working on Internet supplied via a mobile phone plugged into the PC, it is generally slower than 56k dial up!

Ah well!! But its CHRISTMAS!!!!!!!!!!!!!!!! And we have been majorly busy trying to get the house sorted before then. We completed the Dining Room:

And it really looks great! We have even managed to pick Christmassy colours!! I have also been trying my hand at a few handicrafts. Main project was a wreath with some of the Holly from the bush outside and some left over Xmas decorations. I think it looks rather good, even if I do say so myself!

Next on my list was the Christmas Baking. I had decided that sweet things was the way to go so I went for Vanilla Biscuits and Spiced Orange biscuits with an Orange Icing!

There was also Christmas cake for all! I had bought myself a great new pan that meant I could make 12, 3inch, square cakes, in the one tin. This means I have nice little gift cakes to give away!!
And finally the mince pies, can't go wrong with Mince Pies! This was using my own mincemeat and a nice sweet pastry!
We have got a nice roast for tomorrow and there will be plenty of trimmings!!! Will report as often as I can!

Have a great Christmas People!!

Merry Christmas from the Farm!

Let It Snow!

Well we have had our snow, and by gum we have had our snow! We must have 3 inches (4 if you stand in a deep bit) and it has become somewhat treacherous to get out of the yard! As a result we have no Internet, still! The guy decided it was too bad weather to make the trip up our hill so we have to wait till after Christmas before we get set up. So all the post ideas that I had ready for this week are all going to be late! But I thought I would share with you this little recipe that I have just found which I am looking forward to trying. Nothing says Xmas like Mulled Wine but what about the kids, those who don't like wine (raises hand) or those, like I will have as most of my guests next week, who have to drive afterwards? How about Mulled Apple Juice? This seemed like such a simple recipe that I knew I had to give it a shot, so next week I will but I thought I'd share the recipe with you now in case you wanted to use it for your own celebrations - if you don't want to risk it till I've tried it, you'll need to wait till the 30th!!

Serves 6

Ingredients:

• 1.5 Litres (50 fl oz) apple juice
• 4 tablespoons maple syrup
• 2 cinnamon sticks
• 6 whole cloves
• 2 tablespoons allspice
• peel of 1 0range
• peel of 1 lemon

You could even use one of those mulled wine spice bags, instead of creating your own spice bag!

Method:

1. Pour the apple juice into a large saucepan, and add the maple syrup and allspice.
   Place the cinnamon sticks, cloves, orange peel and lemon peel into a muslin spice bag, secure with kitchen string and drop the spice bag into the mixture.
2. Simmer the saucepan on medium heat for 5-10 minutes or until the mixture is very hot (but not boiling). Remove and discard the spice bag.
3. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

If anyone gives this a shot before I do then please, come back and tell us how it went. Perhaps any changes to the recipe!

I am going to try and get some photos up for you all, I have so many waiting but since the Sky Man Never Cometh they are all still waiting!! It is quite frustrating not having the ability to easily pop pictures on here, thanks to all for hanging around, normal service will be resumed as soon as I can!!

Plant a Tree!

Thanks to Allotments for You I have decided to join the online phenomena (Yes, I think it could be called that!) that is Ponzi! With this scheme you show the badge (left) on your blog and for every badge posted Pozi will plant a tree. For every CLICK on a badge they will also plant a tree! I figure that this is a reasonable scheme to get involved in!! We are looking to plant some trees around the ol' farmstead so I thought why not get involved with a nationwide scheme - and it is so easy! So join in if you fancy it!!

So what has been going on? Well, we still don't have an Internet at home, which is why the posts are few and far between, but we are preparing for Christmas. I have been baking in the kitchen and I will share those wonders with you in due course! We have also been desperately trying to get the dining room decorating so we can start decorating the house with Christmas Decorations, still haven't got a tree up yet!!

It is starting to get pretty frosty here, the frost usually doesn't even have time to melt before the next wave sets in and snow has supposedly been forecast for later this week. Quite looking forward to that!!

Getting Ready For Xmas... Mincemeat

Well, I decided that all work and no play makes for a very dull life and in this case would make for a Christmas without mince pies! So I decided a week or so back to make up my mincemeat, just to give it a wee while to "get tasty" before I start the big pie bake!!

So using my Mincemeat Recipe:

Ingredients
1 Bramley Apple
300g Raisins
300g Currants
250g shredded suet
250g muscavado sugar
85g mixed peel, chopped
pinch of nutmeg
pinch of mixed spice
grated zest and juice of 1 lemon
100ml whisky (optional, I don't use it as we don't like it but feel free - glug away!)

See Full Instructions

After a rather sticky time, I always get in a mess peeling apples, have no idea why, it was into the jars for my mincemeat to await "The Time of the Baking"! These jars are now in my larder cupboard and are looking good! I shall update this with the Mince Pie excitement after they are cooked. I am also going to be making my Xmas Cake soon, I don't do the dark cake which is why I get away with leaving it so late!!

Wordless Wednesday - Never Too Busy To Bake!!