tag:blogger.com,1999:blog-75864826349590165652024-03-13T22:38:29.501-07:00The September Cottage KitchenNotes from my Kitchen Tableseptember cottagehttp://www.blogger.com/profile/02301518017547252730noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-7586482634959016565.post-19502092270951023202011-05-02T14:47:00.000-07:002011-06-02T11:35:34.397-07:00Royal Wedding Chocolate Biscuit Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-uaZmN7FJvBg/Tb8lKoHr3lI/AAAAAAAAFUc/pGnfHMOSfZU/s1600/DSC_0707.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-uaZmN7FJvBg/Tb8lKoHr3lI/AAAAAAAAFUc/pGnfHMOSfZU/s640/DSC_0707.JPG" width="424" /></a></div><br />
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According to one of the newspapers, this was the groom's choice:<br />
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140 g raisins - soak overnight in Whiskey or Rum - I used dark rum.<br />
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300g Rich Tea Biscuits - put them in a plastic bag and bash until they are a mixture of crumbs and postage stamp-seized pieces.<br />
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170 g golden syrup, 400g plain chocolate, 85g butter - heat gently in a pan until melted.<br />
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Stir the biscuit crumbs and raisin into the mixture and scrape into a brownie tin lined with cling film, press down and chill in the fridge.<br />
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That's it! Ready and apparently D-E-L-I-C-i-C-I-O-U-S!!!<br />
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Don't you just LOVE easy recipes? I DO!<br />
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Love<br />
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Nicola x<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-7P2XaTYZyqE/Tb8lczv_90I/AAAAAAAAFUg/buZhE1EgUmg/s1600/DSC_0746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-7P2XaTYZyqE/Tb8lczv_90I/AAAAAAAAFUg/buZhE1EgUmg/s640/DSC_0746.JPG" width="424" /></a></div>september cottagehttp://www.blogger.com/profile/02301518017547252730noreply@blogger.com2tag:blogger.com,1999:blog-7586482634959016565.post-74990599803012028892011-04-16T09:32:00.000-07:002011-04-16T09:32:55.884-07:00Royal Wedding Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Ty3VrrgF3kc/TanCcqVDfcI/AAAAAAAAE1M/ww5hrEVGlaA/s1600/DSC_0627.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-Ty3VrrgF3kc/TanCcqVDfcI/AAAAAAAAE1M/ww5hrEVGlaA/s640/DSC_0627.JPG" width="640" /></a></div><br />
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We - our neighbours from across the road and us - will be holding a Royal Wedding Tea Party - Nicole has already made meters and meters of bunting, enough to wrap around both cottages she says :) - and I am thinking CUPCAKES.....<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/--NRUEz_j-zg/TanB2WFq__I/AAAAAAAAE1E/GsbU1BXdYw4/s1600/DSC_0620.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="325" src="http://3.bp.blogspot.com/--NRUEz_j-zg/TanB2WFq__I/AAAAAAAAE1E/GsbU1BXdYw4/s400/DSC_0620.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I have the cases, the decorations but a problem with the colours - I don't do dark blue, red is for Christmas and white, well white I love...<br />
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So I am on the search for pale red, pale blue - but not baby blue - does anyone have any tips? SO tricky - in my head my cupcakes look vintage-y, pretty but not TOO colorful....<br />
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Have a lovely Sunday!!!<br />
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Love<br />
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Nicola x<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-A5hvYT1Z8o4/TanCAVdo3iI/AAAAAAAAE1I/boQwOnYiHvU/s1600/DSC_0623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="http://3.bp.blogspot.com/-A5hvYT1Z8o4/TanCAVdo3iI/AAAAAAAAE1I/boQwOnYiHvU/s320/DSC_0623.JPG" width="283" /></a></div>september cottagehttp://www.blogger.com/profile/02301518017547252730noreply@blogger.com3tag:blogger.com,1999:blog-7586482634959016565.post-37899008371532138942011-04-03T12:02:00.000-07:002011-04-03T12:08:16.587-07:00Left Overs<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-8AbLahfTZcY/TZjBcBtN_9I/AAAAAAAAE08/S6nSP_SnAZo/s1600/DSC_0639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-8AbLahfTZcY/TZjBcBtN_9I/AAAAAAAAE08/S6nSP_SnAZo/s640/DSC_0639.JPG" width="640" /></a></div><br />
<div style="text-align: center;">What is it with left overs? It is almost like they are willing one to eat them every time one walks past them....And when you have a cake left overs, it is even more dangerous.... But then again, left over calories - just like those calories one consumes whilst standing up - don't count, right?</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">We had our Spring Barn on Friday and served coffees and cakes in aid of Marie Curie Cancer Care. </div><div style="text-align: center;">So I spent all of last Thursday marathon baking:</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">♥ <span id="goog_100246700"></span><span id="goog_65436310"></span>Rhubarb and White Chocolate Muffins ♥<span id="goog_65436311"></span><span id="goog_100246701"></span></div><div style="text-align: center;">♥ French Toast Cupcakes (from Cookie Girl's 'Eat Me' Book) ♥</div><div style="text-align: center;">♥ Vanilla Cupcakes for the kids with Marshmellow bunnies and chickens (Hummingbird Bakery) ♥</div><div style="text-align: center;">♥ <span id="goog_1833795121"></span>Butterkuchen<span id="goog_1833795122"></span> ♥</div><div style="text-align: center;">♥ Vintage's Amerikaner ♥</div><div style="text-align: center;">♥ Cherry & Quark Tray Bake ♥</div><div style="text-align: center;">♥ My Mum's Covered Apple Cake ♥</div><div style="text-align: center;"><br />
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<div class="" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-gAdPOeTVYYA/TZjB2ohlX6I/AAAAAAAAE1A/zeSIrmVOfD4/s1600/DSC_0641.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-gAdPOeTVYYA/TZjB2ohlX6I/AAAAAAAAE1A/zeSIrmVOfD4/s400/DSC_0641.JPG" width="400" /></a><a href="http://1.bp.blogspot.com/-gAdPOeTVYYA/TZjB2ohlX6I/AAAAAAAAE1A/zeSIrmVOfD4/s1600/DSC_0641.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="" style="clear: both; text-align: center;">I also baked Martha Steward's Earl Grey Cookies, Cranberry Shortbread Hearts and Chocolate Crackles. At the end of the day my kitchen was covered under a layer of icing sugar, everything was sticky and all I wanted was something savoury to eat - and for me, that really means something :)....<br />
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I have been trying and trying - and am now giving up - to put links on all the recipes...for some reason it is not working - so should you want any of the above recipes, I am happy to e-mail you the links.<br />
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Love<br />
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Nicola x</div><br />
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</div>september cottagehttp://www.blogger.com/profile/02301518017547252730noreply@blogger.com4tag:blogger.com,1999:blog-7586482634959016565.post-22427907709661332272010-11-17T09:17:00.001-08:002010-11-17T09:17:22.795-08:00One Pots<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_8hqgdaIXVFI/TOQLlW2JqDI/AAAAAAAADvI/Emii3HUkcbw/s1600/DSC_0680.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8hqgdaIXVFI/TOQLjoOqznI/AAAAAAAADvA/8Ytm82E167A/s1600/DSC_0676.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 262px; height: 400px;" src="http://3.bp.blogspot.com/_8hqgdaIXVFI/TOQLjoOqznI/AAAAAAAADvA/8Ytm82E167A/s400/DSC_0676.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5540566148294823538" /></a><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_8hqgdaIXVFI/TOQLlW2JqDI/AAAAAAAADvI/Emii3HUkcbw/s400/DSC_0680.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5540566177988323378" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 266px; height: 400px; " /></span>One thing I LOVE in winter are 'one pots'...so easy, so delicous, so warming!!! And I love my "le Creuset" it is well used and it is the wrong colour, I know, but when I bought my first Creuset pan some 20 years ago - with a wooden handle - which sadly has been changed to some clever plastic now - they did not do the lovey creamy/whitey colour they do now.... <div><br /></div><div>The first thing I cooked to start off this year's one pot season was </div><div><br /></div><div style="text-align: center;"><b>"Italian lamb shanks and roast vegetables" </b></div><div><br /></div><div>Unfortunately, I did not get to take a picture of the actual dish - it got wolfed down before I had a chance to even think 'camera'....We had had guests that weekend and had been out all day...this is THE perfect dish for that sort of thing: easy preparation, verly slow cooking, nothing to worry about - and it comes out tasty and wholesome yet elegant enought to be serve at an informal dinner party.</div><div><br /></div><div>Here is what you do:</div><div><br /></div><div>Preaparation time : 30 min max!</div><div>Cooking time : 4 hours</div><div>Serves: 8 </div><div><br /></div><div>3 red onions, cut into wedges</div><div>3 red peppers, cut into large chunks</div><div>3 yellow peppers, cut into large chunks</div><div>10 ripe plum tomatoes, quartered (I cheated and used tinned)</div><div>1 large garlic bulb, halved (don't bother peeling it)</div><div>2 bay leaves</div><div>2 large sprigs rosemary</div><div>2 tbsp oil</div><div>8x350g lamb shanks</div><div>300ml white wine</div><div>3tbsp sun-dried tomato puree (again, I cheated and used ordinary tomato puree)</div><div><br /></div><div>Prehaet your oven to 190°C , 170 for fan, 375 F or gas mark 5</div><div><br /></div><div>- Place all the prepared vegetables and herbs in an ovenproof pot or roasting dish.</div><div><br /></div><div>- In a frying pan, brown the lamb shanks in the oil, remove and pop on top of the vegetables.</div><div><br /></div><div>- Deglaze the pan with the wine and let bubble for 1 minute, stir in the tomato paste and pour over the meat and veg, along with 200ml of water.</div><div><br /></div><div>- Season well and cover tightly with foil - if you have a lid, put that on too.</div><div><br /></div><div>- Roast for 3 hours, turning the meat once halfway through cooking.</div><div><br /></div><div>- Remove the foil and cook for a further hour, again turning the meat once.</div><div><br /></div><div><br /></div><div>Serve with Dauphinoise potatoes....! The perfect winter dish!!!! Enjoy!</div><div><br /></div><div><br /></div><div>Love </div><div><br /></div><div>Nicola x</div><div><br /></div><div>- </div><div><br /></div><div><br /></div>september cottagehttp://www.blogger.com/profile/02301518017547252730noreply@blogger.com4tag:blogger.com,1999:blog-7586482634959016565.post-51343431224148951082010-11-01T13:48:00.000-07:002010-11-02T14:11:56.294-07:00Sloe Gin and....<div><br /></div><div>....Rosehip Gin?</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_8hqgdaIXVFI/TM8pmwvH0tI/AAAAAAAADoQ/43u3GhVzzls/s400/DSC_0667.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5534688212955943634" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 266px; height: 400px; " /></span></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8hqgdaIXVFI/TM8poPKl_YI/AAAAAAAADoo/vg4-95YXOnE/s1600/DSC_0698.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="http://3.bp.blogspot.com/_8hqgdaIXVFI/TM8poPKl_YI/AAAAAAAADoo/vg4-95YXOnE/s400/DSC_0698.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5534688238304099714" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_8hqgdaIXVFI/TM8pnexlVeI/AAAAAAAADoY/p18J5imRgOk/s1600/DSC_0702.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="http://4.bp.blogspot.com/_8hqgdaIXVFI/TM8pnexlVeI/AAAAAAAADoY/p18J5imRgOk/s400/DSC_0702.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5534688225314297314" /></a><br /><div style="text-align: center;">For years I have been meaning to make some sloe gin.....this year I finally got round to doing it...and as I also wanted to make something with Rosehips, I botteld up some Rosehips too. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">I gave them the same treatment as the sloes and we shall see what happens..... The Rosehip Gin - LOVE the name! I'd love it if it turned out nice! - was inspired by Moni and her grandmother's Rosehip Liqueur.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">For now the bottles are sitting on my larder shelf and I turn them upside down every now and again (and love watching the sloes/rosehips tumble in the lazy, almost oil like, clear gin...).</div><div style="text-align: center;"><br /></div><div style="text-align: center;">I shall report back how it all turned out!</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Love</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Nicola x</div>september cottagehttp://www.blogger.com/profile/02301518017547252730noreply@blogger.com4tag:blogger.com,1999:blog-7586482634959016565.post-37215013641378962172010-10-24T20:15:00.000-07:002010-10-24T13:31:24.161-07:00Birthday Cake<div style="text-align: center;"><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_8hqgdaIXVFI/TMSOHi8jOSI/AAAAAAAADlE/CGdM9I_FTuU/s400/DSC_0276.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5531702502608812322" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_8hqgdaIXVFI/TMSOH3xSo0I/AAAAAAAADlM/nzh4P7NBTuw/s1600/DSC_0274.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 232px;" src="http://4.bp.blogspot.com/_8hqgdaIXVFI/TMSOH3xSo0I/AAAAAAAADlM/nzh4P7NBTuw/s400/DSC_0274.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5531702508198732610" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_8hqgdaIXVFI/TMSOHVuCaDI/AAAAAAAADk8/kHSvu49lgc0/s1600/DSC_0272.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_8hqgdaIXVFI/TMSOHVuCaDI/AAAAAAAADk8/kHSvu49lgc0/s400/DSC_0272.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5531702499058280498" /></a><br /><div style="text-align: left;">I have discovered the pleasure of making sugar paste flowers (the ones in the pictures above are not quite finished) ..... I was making Victoria's Birthday Cake and had this vision in my head....</div><div style="text-align: left;"><br /></div><div style="text-align: left;">To cut a long story short, NOTHING I had ordered (ingredients, equipment etc) arrived in the right order or not in time. So plans had to be altered and the end result was not REALLY what I had hoped for....nevertheless - I did enjoy making these little hydrangea flowers....The cake - in my mind - looked a bit like an old ladies swimming cap - you know the kind? Often pointed and with rubber flowers on it... </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Using supar paste was another one of those things, I was a little scared of...turns out, it is easy, and although a little time consuming and fiddly, very satisfying.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Sugar paste will definitely appear in (on) this year's Christmas baking....</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Wishing you all a very happy new week!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Love</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Nicola x</div><div style="text-align: left;"><br /></div><div style="text-align: left;">p.s OH! Victoria did say that she liked her cake, the thing she was not too pleased about was the amount of candles....:)</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_8hqgdaIXVFI/TMSVuwDoFvI/AAAAAAAADmI/2EQ09PJq-qI/s400/cake.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5531710872724444914" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 250px; " /></span></span></div>september cottagehttp://www.blogger.com/profile/02301518017547252730noreply@blogger.com6tag:blogger.com,1999:blog-7586482634959016565.post-45076343639467268952010-09-23T19:40:00.000-07:002010-09-23T12:40:52.640-07:00Soda Bread<div style="text-align:center;margin:0px auto 10px;"><a href="http://3.bp.blogspot.com/_8hqgdaIXVFI/TIUy_nxd-sI/AAAAAAAACto/TY4ZKbw13zw/s1600/5+Sep+20101.jpg"><img src="http://3.bp.blogspot.com/_8hqgdaIXVFI/TIUy_nxd-sI/AAAAAAAACto/TY4ZKbw13zw/s400/5+Sep+20101.jpg" border="0" alt="" /></a> </div>One of my favourite kinds of bread is Soda Bread..... So easy to make and - and I think this is one of the reasons why I like it - there is no yeast involved, no proving...(I am a bit scared of yeast). Here is my favourite recipe:<div><br /></div><div>225g wholemeal flour</div><div>375g strong bread flour</div><div>2 tsp salt</div><div>1 tsp bicarbonate of soda</div><div>25g lard</div><div>1 spring onion, finely chopped</div><div>2tbsp chopped fresh parsley</div><div>2 tbsp chopped fresh tarragon</div><div>50g medium oatmeal</div><div>600ml buttermilk (or cow's milk with a little lemon juice added and left for 20 minutes)</div><div><br /></div><div>♥ preheat the oven to 190°C / 375°F</div><div>♥ sift flour, salt, bicarb into a bowl and rub in lard</div><div>♥ stir in the spring onion, herbs and oatmeal</div><div>♥ add a little milk at the time and mix into a loose dough</div><div>♥ knead lightly until smooth an shape into 2 rounds</div><div>♥ place onto a greased baking sheet </div><div>♥ score each loaf into quarters and sprinkle with wholemeal flour</div><div>♥ bake for about 30 minutes, or until the loaves sound hollow when tapped underneath</div><div><br /></div><div>Best eaten fresh - but also nice toasted the next day.... I often half theamoutns and just make one loaf - it is so easy and quick, I'd rather do it more often and eat it super fresh...</div><div><br /></div><div>One of my favourite quick lunches - an open sandwich with smoked salmon and plenty of horseradish on a fresh slice of soda bread. LOVE it!</div><div><br /></div><div><br /><div style="text-align:center;margin:0px auto 10px;"><a href="http://1.bp.blogspot.com/_8hqgdaIXVFI/TIUzADIdR9I/AAAAAAAACtw/kAW5wFqL8aE/s1600/5+Sep+20103.jpg"><img src="http://1.bp.blogspot.com/_8hqgdaIXVFI/TIUzADIdR9I/AAAAAAAACtw/kAW5wFqL8aE/s400/5+Sep+20103.jpg" border="0" alt="" /></a> </div><div style="clear:both; text-align:CENTER">Have a great weekend!!</div></div><div style="clear:both; text-align:CENTER"><br /></div><div style="clear:both; text-align:CENTER">Love</div><div style="clear:both; text-align:CENTER"><br /></div><div style="clear:both; text-align:CENTER"><br /></div><div style="clear:both; text-align:CENTER">Nicola x</div>september cottagehttp://www.blogger.com/profile/02301518017547252730noreply@blogger.com9tag:blogger.com,1999:blog-7586482634959016565.post-53802592714547258882010-09-20T18:23:00.000-07:002010-09-20T10:25:59.409-07:00Lemon Curd<div style="text-align:center;margin:0px auto 10px;"><a href="http://3.bp.blogspot.com/_8hqgdaIXVFI/TIUvORNuOYI/AAAAAAAACtQ/mF3iJ0KZ3_I/s1600/30+Aug+2010.jpg"><img src="http://3.bp.blogspot.com/_8hqgdaIXVFI/TIUvORNuOYI/AAAAAAAACtQ/mF3iJ0KZ3_I/s400/30+Aug+2010.jpg" border="0" alt="" /></a> </div>A little while ago,<a href="http://alteshausmitseele.blogspot.com/2010/08/cottage-romantik-ein-wunderschones-buch.html"> Barbara</a> asked me for a recipe for lemon curd. I like Delia for things like this and passed her recipe on to Barbara. This made me think - when was the last time I made lemon curd? Ages ago! So I got some nice lemons and made some...and with all this lemon curd in the fridge - Mike does not really like it... - I thought, now what? <div><br /></div><div>Well - I had a recipe from Mike's sister, Annie, she makes this cake and had sent me the recipes a long time ago - so finally got to try it and it is just devine!!! SO good! Mine did not look all that great - used the wrong sized tin - but it tasted just wonderful. Warm and gooey and satisfying, could be eaten as pudding when warm (served with Créme Fraîche) or with afternoon tea....VERY good cold the next day! Definatltey one to make again:</div><div><br /></div><div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'lucida grande';"><b>Raspberry & Lemon Curd Cake</b></span></div><div><br /></div><div>Preheat the oven to 170°C and grease and line a 20cm cake tin that is at least 5cm deep.</div><div><br /></div><div><span class="Apple-style-span" style="font-family:arial;">170g sugar</span></div><div><span class="Apple-style-span" style="font-family:arial;">170g soft butter</span></div><div><span class="Apple-style-span" style="font-family:arial;">1tsp vanilla essence</span></div><div><span class="Apple-style-span" style="font-family:arial;">3 eggs (at room temperature)</span></div><div><span class="Apple-style-span" style="font-family:arial;">170g self-raising flour</span></div><div><span class="Apple-style-span" style="font-family:arial;">1tbsp milk , if needed</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">lemon curd</span></div><div><span class="Apple-style-span" style="font-family:arial;">fresh raspberries</span></div><div><br /></div><div><span class="Apple-style-span" style="font-family:arial;">♥ Beat together sugar, butter and vanilla until pale.</span></div><div><span class="Apple-style-span" style="font-family:arial;">♥ Beat in the eggs, one at a time.</span></div><div><span class="Apple-style-span" style="font-family:arial;">♥ Fold in the flour - it is important to do this by hand to avoid ending up wiht with a tough cake.... ♥ Add the milk if the mixture is very stiff.</span></div><div><span class="Apple-style-span" style="font-family:arial;">♥ Dollop with whole teaspoons of lemon curd (about 225g) and a good handfull of fresh raspberries.</span></div><div><span class="Apple-style-span" style="font-family:arial;">♥ Bake for 40 minutes until well risen and golden. Cool in the tin.</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div style="text-align: center;">♥</div><div><br /><div style="text-align:center;margin:0px auto 10px;"><a href="http://2.bp.blogspot.com/_8hqgdaIXVFI/TIUvOmt05PI/AAAAAAAACtY/EIQB3-sXqTU/s1600/5+Sep+20102.jpg"><img src="http://2.bp.blogspot.com/_8hqgdaIXVFI/TIUvOmt05PI/AAAAAAAACtY/EIQB3-sXqTU/s400/5+Sep+20102.jpg" border="0" alt="" /></a> </div><div style="text-align: left;clear: both; ">The other thing I made were these '<b>Lemon Melting Moments'</b>...and they were just what the name promised...melt-in-the-mouth, lemony little delights. SO delicious! Since I made them I am thinking of buying a cookie press - dose anyone have any experience?</div></div><div style="text-align: left;clear: both; "><br /></div><div style="text-align: left;clear: both; ">175g unsalted butter, softened</div><div style="text-align: left;clear: both; ">40g icing sugar, sifted</div><div style="text-align: left;clear: both; ">2 lemons, zest grated</div><div style="text-align: left;clear: both; ">150g plain flour, sifted</div><div style="text-align: left;clear: both; ">40g cornflour, sifted</div><div style="text-align: left;clear: both; ">2 rounded tbsp Mascarpone</div><div style="text-align: left;clear: both; ">2 rounded tbsp lemon curd</div><div style="text-align: left;clear: both; "><br /></div><div style="text-align: left;clear: both; ">Heat your oven to 180°C (fan 160°) and line a solid baking sheet with baking parchment.</div><div style="text-align: left;clear: both; "><br /></div><div style="text-align: left;clear: both; ">♥ Cream butter and icing sugar until smooth and pale.</div><div style="text-align: left;clear: both; ">♥ Add the grated zest of 1½ lemons, flour and cornflour and mix well - the mixture will become quite soft.</div><div style="text-align: left;clear: both; ">♥ Divide into 24 even-sized balls, space well apart on the baking sheet and flatten each biscuit a little with your fingertips. Dip a fork into cold water and press it gently onto each biscuit (You could pipe the biscuit instead - or use a cookie press :)...)</div><div style="text-align: left;clear: both; ">♥ Bake for 12-114 minutes until pale gold and cool on the baking sheet.</div><div style="text-align: left;clear: both; ">♥ Mix the remaining lemon zest with the mascarpone and the lemon curd.</div><div style="text-align: left;clear: both; ">♥ Sandwich the Melting Moments together with the lemony mascarpone....don't keep them for longer than a couple of hours or they'll go soggy! (The biscuits without the filling keep well in a tin for several days)</div><div style="text-align: left;clear: both; "><br /></div><div style="text-align: center;clear: both; ">♥</div><div style="text-align: center;clear: both; "><br /></div><div style="text-align: center;clear: both; ">Wishing you a wonderful autumnal week!!!</div><div style="text-align: center;clear: both; "><br /></div><div style="text-align: center;clear: both; ">Love</div><div style="text-align: center;clear: both; "><br /></div><div style="text-align: center;clear: both; ">Nicola x</div><div style="text-align: center;clear: both; "><br /></div><div style="text-align: center;clear: both; "><br /></div>september cottagehttp://www.blogger.com/profile/02301518017547252730noreply@blogger.com6tag:blogger.com,1999:blog-7586482634959016565.post-81305510465536983212010-09-10T23:25:00.000-07:002010-09-11T07:31:15.853-07:00Kitchen....<div style="text-align:center;margin:0px auto 10px;"><a href="http://2.bp.blogspot.com/_8hqgdaIXVFI/TIUyE3_vDjI/AAAAAAAACtg/FA2_MUM7pBU/s1600/5+Sep+2010.jpg"><img src="http://2.bp.blogspot.com/_8hqgdaIXVFI/TIUyE3_vDjI/AAAAAAAACtg/FA2_MUM7pBU/s400/5+Sep+2010.jpg" border="0" alt="" /></a> </div><div style="text-align: left;clear: both; ">....is the title of Nigella Lawson's latest book. </div><div style="text-align: left;clear: both; "><br /></div><div style="text-align: left;clear: both; ">I do like a bit of Nigella - I don't think she is the most brilliant cook, but I like her ideas and twists on things, they are often fun and make me want to copy them. And I do like the fact that she brings a bit of glamour to the kitchen...</div><div style="text-align: left;clear: both; "><br /></div><div style="text-align: left;clear: both; ">A couple of Sundays ago, YOU Magazine ran an article on Nigella and her new book, including a few recipes. 3 days later, I had an Amazon delivery.......some time back I must have pressed the pre-order button and had COMPLETELY forgotten about it (I actually do this a lot!) .... so now, I have got her new book in my kitchen. It is FAT, it is full of lovely photographs and I have spotted the odd thing I might want to try. So watch this space....:)</div><div style="text-align: left;clear: both; "><br /></div><div style="text-align: left;clear: both; ">Happy weekend everyone (I am still baking....! Soon.....)</div><div style="text-align: left;clear: both; "><br /></div><div style="text-align: center;clear: both; ">Love</div><div style="text-align: center;clear: both; "><br /></div><div style="text-align: center;clear: both; ">Nicola x</div>september cottagehttp://www.blogger.com/profile/02301518017547252730noreply@blogger.com3tag:blogger.com,1999:blog-7586482634959016565.post-76840668132181795552010-08-26T01:19:00.000-07:002010-08-26T04:18:23.323-07:00Cakes for Gardeners<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8hqgdaIXVFI/THYmNLoOfkI/AAAAAAAACgw/PtdElPk_m80/s1600/DSC_0022.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://3.bp.blogspot.com/_8hqgdaIXVFI/THYmNLoOfkI/AAAAAAAACgw/PtdElPk_m80/s400/DSC_0022.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5509633202036047426" /></a><br /><div>Every summer, The Suffolk Gardener's Guild holds their annual tea party....and as I love to bake, I always offer to bake something for their cake buffet...and I like it to be somehow flowery...</div><div><br /></div><div>This year I made these little rose cakes in my new bundt cake tin (oh don't you just LOVE Nordic Ware?) - and they were very popular! I am not actually THAT keen on fresh bundt cakes, I find them a little to dense, but the next day, or the next - they are yummy!!</div><div><br /></div><div>This is the recipe which came with the tin (Rose Raspberry Cakes):</div><div><br /></div><div>Heat your Oven to 160°C/325°F.</div><div><br /></div><div>Combine<b> 1 ½ cups of sugar</b> and <b>1 cup of butter</b> and mix well. Add <b>5 eggs</b>, mixing well after each addition. Add <b>3 cups of flour</b>, <b>1 ½ tsp of baking powder</b> , <b>1 ¼ cup of milk</b> and <b>2 tsp Vanilla, </b>mix well. Spoon into 24 greased individual tins until ⅔ full. Spoon dollops of raspberry jam onto each cake - you'll need approximately <b>1/3 cup of jam</b> in total - and with a small knife, gently swirl the jam around. Bake for 20-25 min and do the toothpick test. Cool in the tins for 10 min and then turn out onto a cooling rack, dust with icing sugar before serving.</div><div><br /></div><div>I did this in 2 batches - as my tin had only 12 holes - I could have used an unlined muffin tin or other little tins, but wanted them all to look the same . They kept beautifully in a tin for several days!</div><div><br /></div><div style="text-align: left;">I will soon begin to post 'proper' recipes here....still not really in the cooking mood... it has to be quick and easy in the summer for me. But with autumn fast approaching this year, I have started looking through my books again..... I LOVE the autumn kitchen!!!!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Have a lovely weekend!!</div><div style="text-align: left;"><br /></div><div style="text-align: center;">Love</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Nicolax</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div>p.s </div><div>A couple of years ago I made these Begonia Cupcakes and was pleased with the result (sorry, very old camera) - I found the 'How To Do It' on You Tube....take a look!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_8hqgdaIXVFI/THYmNjL78EI/AAAAAAAACg4/B_qYHqFnx-s/s400/P1000072.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5509633208359841858" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div style="text-align: center;"><object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/E9qtZwHHmx4?fs=1&hl=en_US"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/E9qtZwHHmx4?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object></div>september cottagehttp://www.blogger.com/profile/02301518017547252730noreply@blogger.com8tag:blogger.com,1999:blog-7586482634959016565.post-14883013082701712842010-08-03T12:54:00.001-07:002010-08-03T14:19:18.052-07:00It's delicious......or is it?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_8hqgdaIXVFI/TFiCsPSfx-I/AAAAAAAAB54/NFBgUEbLfyI/s1600/DSC_0125.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_8hqgdaIXVFI/TFiCsPSfx-I/AAAAAAAAB54/NFBgUEbLfyI/s400/DSC_0125.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5501290641363027938" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_8hqgdaIXVFI/TFiCrsMcALI/AAAAAAAAB5w/vnzKrRSNSg0/s1600/DSC_0127.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://1.bp.blogspot.com/_8hqgdaIXVFI/TFiCrsMcALI/AAAAAAAAB5w/vnzKrRSNSg0/s400/DSC_0127.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5501290631942373554" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_8hqgdaIXVFI/TFiBfkMV2hI/AAAAAAAAB5o/OQFTPyjQCEc/s1600/DSC_0134.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_8hqgdaIXVFI/TFiBfkMV2hI/AAAAAAAAB5o/OQFTPyjQCEc/s400/DSC_0134.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5501289324124428818" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_8hqgdaIXVFI/TFiBfJ5WX9I/AAAAAAAAB5g/E_STQMTec10/s1600/DSC_0130.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 342px;" src="http://1.bp.blogspot.com/_8hqgdaIXVFI/TFiBfJ5WX9I/AAAAAAAAB5g/E_STQMTec10/s400/DSC_0130.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5501289317065449426" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_8hqgdaIXVFI/TFiBejfXvEI/AAAAAAAAB5Y/lhCEpCGVVkY/s1600/DSC_0132.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://4.bp.blogspot.com/_8hqgdaIXVFI/TFiBejfXvEI/AAAAAAAAB5Y/lhCEpCGVVkY/s400/DSC_0132.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5501289306755939394" /></a><br /><div>Well, four legged friends will think it is....!!!</div><div><br /></div>Last Sunday we went to the Suffolk Dog Show - what fun! - hundreds of happy dogs, lots of doggy activities to take part in.... And for the owner's there were stalls - everything from 'have your dog's photo taken' to dog accessories, dog insurance, dog grooming and DOG TREATS....this was one of the busiest stalls - what a brilliant idea! The lady behind this ventures is a trained chef and dog lover - how clever! Totally overprized of course, but then again - how clever! People were buying and buying!<div><br /></div><div>I have made dog biscuits for friend's dogs for a while now - her is what I do - apparently, they (teh dogs) really like them:</div><div><br /></div><div><br /></div><div>Pre-heat your oven to 140°c (350 F)</div><div><br /></div><div>Mix<span class="Apple-tab-span" style="white-space:pre"> </span></div><div><span class="Apple-tab-span" style="white-space:pre"></span>2 cups of flour</div><div>1 cup of polenta </div><div>½ cup wheat germ</div><div>2 tsp beef bouillon powder</div><div>¼ tsp Marmite</div><div><br /></div><div>Add & mix again</div><div>1 large egg</div><div>1 tbsp oil</div><div>1 cup hot water</div><div><br /></div><div>Form this into a ball and then roll out. I use bone shaped cookie cutters or heart shaped cookie cutters to cut out the biscuits.</div><div><br /></div><div>Bake on a baking sheet for about 45 minutes until the biscuits are hard. Let them air overnight.</div><div><br /></div><div><br /></div><div>Happy Baking!</div><div><br /></div><div><br /></div><div style="text-align: center;">Love</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Nicolax</div><div><span class="Apple-tab-span" style="white-space:pre"> </span></div><div><br /></div><div><br /></div>september cottagehttp://www.blogger.com/profile/02301518017547252730noreply@blogger.com3tag:blogger.com,1999:blog-7586482634959016565.post-90930047639946006342010-07-30T07:42:00.000-07:002010-07-30T08:03:23.270-07:00It is HUGE!<div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_8hqgdaIXVFI/TFLorR0eUxI/AAAAAAAAB1Y/z3a8zTTv3eo/s400/DSC_0052.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5499713925188309778" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 266px; height: 400px; " /></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_8hqgdaIXVFI/TFLorumC_iI/AAAAAAAAB1g/_SHDFPzBThw/s1600/DSC_0059.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://1.bp.blogspot.com/_8hqgdaIXVFI/TFLorumC_iI/AAAAAAAAB1g/_SHDFPzBThw/s400/DSC_0059.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5499713932912426530" /></a><br />I like it when things are slightly unusual - this sieve is enormous and I had to have it..... can you imagine it full of apples in the autumn..... what a center piece for the garden table!!!<div><br /></div><div>And I, I have got some (blackberry) jam to make....</div><div><br /></div><div>Have a wonderful weekend!!</div><div><br /></div><div><br /></div><div style="text-align: center;">Love</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Nicolax</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_8hqgdaIXVFI/TFLosCY7h9I/AAAAAAAAB1o/gkfIIem0RFc/s400/DSC_0068.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5499713938226120658" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 373px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div>september cottagehttp://www.blogger.com/profile/02301518017547252730noreply@blogger.com4tag:blogger.com,1999:blog-7586482634959016565.post-17597230715780023142010-07-28T04:52:00.000-07:002010-07-28T07:06:28.130-07:00Did someone remember the balsamic?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_8hqgdaIXVFI/TFAcJQWkvrI/AAAAAAAABhI/Hjzfhiam9OM/s1600/DSC_0002.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 286px;" src="http://4.bp.blogspot.com/_8hqgdaIXVFI/TFAcJQWkvrI/AAAAAAAABhI/Hjzfhiam9OM/s400/DSC_0002.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498926090353426098" /></a><div>Do you love cards? I do, and whenever I see a 'good' one I buy it and it goes into my card box - they all get used, sooner or later...<div><br /></div><div>Recently, I found these and as they are - more or less - food related, I though I'd show them here.....</div><div><br /></div><div>Happy Wednesday everyone!</div></div><div><br /></div><div style="text-align: center;">Love </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Nicolax</div><div><br /></div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_8hqgdaIXVFI/TFAcIkS90bI/AAAAAAAABhA/sviBD04q1R0/s1600/DSC_0009.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_8hqgdaIXVFI/TFAcIkS90bI/AAAAAAAABhA/sviBD04q1R0/s400/DSC_0009.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498926078527132082" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_8hqgdaIXVFI/TFAcINAXF0I/AAAAAAAABg4/iOzX64VwrCA/s1600/DSC_0016.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 259px; height: 400px;" src="http://2.bp.blogspot.com/_8hqgdaIXVFI/TFAcINAXF0I/AAAAAAAABg4/iOzX64VwrCA/s400/DSC_0016.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498926072275081026" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8hqgdaIXVFI/TFAcHhDWQWI/AAAAAAAABgw/MP2EdBPKqGg/s1600/DSC_0018.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://3.bp.blogspot.com/_8hqgdaIXVFI/TFAcHhDWQWI/AAAAAAAABgw/MP2EdBPKqGg/s400/DSC_0018.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498926060476449122" /></a><br /><br /></div>september cottagehttp://www.blogger.com/profile/02301518017547252730noreply@blogger.com3tag:blogger.com,1999:blog-7586482634959016565.post-88030376213636155522010-07-24T09:48:00.000-07:002010-07-26T06:00:38.381-07:00A jolly good tidy up<div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_8hqgdaIXVFI/TE2CYNxWQgI/AAAAAAAABb8/0wmcF03YE8Y/s1600/DSC_0015.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_8hqgdaIXVFI/TE2CYNxWQgI/AAAAAAAABb8/0wmcF03YE8Y/s400/DSC_0015.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498194072614355458" /></a><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div>I am feeling ever so pleased with myself...I have done something which has been on my 'to do' list for a long time..... This weekend I have sorted out and tied up all my cookie & cake making bits and pieces! I have far too much stuff and it always gets into a terrible, terrible mess. Now I have tin boxes, and categories, and lables. Wonderful!<div><br /></div><div>My categories are:</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_8hqgdaIXVFI/TE12ZutrfbI/AAAAAAAABbs/FVmx8dz8HP8/s1600/DSC_0038.JPG"><img src="http://1.bp.blogspot.com/_8hqgdaIXVFI/TE12ZutrfbI/AAAAAAAABbs/FVmx8dz8HP8/s400/DSC_0038.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498180904497675698" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><div>Cookie Cutters - Spring & Hearts (incl. Easter)</div><div><br /></div><div>Cookie Cutters - X-mas</div><div><br /></div><div>Cookie Cutters - all sorts</div><div style="text-align: left;"><span class="Apple-style-span" style="color:#000000;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_8hqgdaIXVFI/TE12Y2C3ewI/AAAAAAAABbk/UgnZgHYStFo/s1600/DSC_0025.JPG" style="text-decoration: none;"><br /></a></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8hqgdaIXVFI/TE15syPkawI/AAAAAAAABb0/sLcZUGhqTm8/s1600/DSC_0048.JPG"><img src="http://3.bp.blogspot.com/_8hqgdaIXVFI/TE15syPkawI/AAAAAAAABb0/sLcZUGhqTm8/s400/DSC_0048.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498184530397522690" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 236px; " /></a></span></span></div><div>Cake Decorations (incl. food colours, sprinkles & dusts)</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_8hqgdaIXVFI/TE12Y2C3ewI/AAAAAAAABbk/UgnZgHYStFo/s1600/DSC_0025.JPG" style="text-decoration: none;"><img src="http://2.bp.blogspot.com/_8hqgdaIXVFI/TE12Y2C3ewI/AAAAAAAABbk/UgnZgHYStFo/s400/DSC_0025.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498180889285720834" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_8hqgdaIXVFI/TE12YhmVm2I/AAAAAAAABbc/zvRm7egtGgY/s400/DSC_0024.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498180883797351266" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span></div><div>Cupcake & Muffin cases</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_8hqgdaIXVFI/TE12XvhejCI/AAAAAAAABbM/BCwJ-QCFB6I/s1600/DSC_0010.JPG"><img src="http://4.bp.blogspot.com/_8hqgdaIXVFI/TE12XvhejCI/AAAAAAAABbM/BCwJ-QCFB6I/s400/DSC_0010.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498180870355192866" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_8hqgdaIXVFI/TE12YM8wonI/AAAAAAAABbU/MGAxbGxHGlc/s1600/DSC_0018.JPG"><img src="http://4.bp.blogspot.com/_8hqgdaIXVFI/TE12YM8wonI/AAAAAAAABbU/MGAxbGxHGlc/s400/DSC_0018.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498180878254252658" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 218px; " /></a></div><div><br /></div><div>I need further tins for (these bits are currently sitting in littel piles waiting for homes - very disturbing!) :</div><div><br /></div><div>- Piping Equpiment</div><div><br /></div><div>- Icing Flower Equipment</div><div><br /></div><div>- Tiny cake tins & moulds</div><div><br /></div><div>- Cake & Cookie packaging</div><div><br /></div><div>For some reason I find sorting things out VERY relaxing... Now I can be looking forward to using all my lovely things again (because now I know exactly where they are....let's see how long for...!)</div><div><br /></div><div>Right! Next project: cake tins - got a whlole bench full of them. But I might just keep them till tomorow...... something to look forward to!!!!</div><div><br /></div><div>Have you got 'systems' in your kitchens?</div><div><br /></div><div>Wishing you all a lovely week!</div><div><br /></div><div style="text-align: center;">Love </div><div style="text-align: center;">Nicolax</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_8hqgdaIXVFI/TE2CYtJ84tI/AAAAAAAABcE/80-s2OIu5FI/s1600/DSC_0016.JPG"><img src="http://2.bp.blogspot.com/_8hqgdaIXVFI/TE2CYtJ84tI/AAAAAAAABcE/80-s2OIu5FI/s400/DSC_0016.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498194081039049426" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 145px; " /></a></div><div>p.s Above you can just see a bit of the bench.....my cake tin storage..... not really big enough....</div>september cottagehttp://www.blogger.com/profile/02301518017547252730noreply@blogger.com4tag:blogger.com,1999:blog-7586482634959016565.post-82659675568909025652010-07-20T13:36:00.000-07:002010-07-24T09:47:17.538-07:00A cross between a (meringue) cupcake and a souffle....<div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8hqgdaIXVFI/TEYKrcOBfTI/AAAAAAAABYQ/IQVj-AlGWwY/s1600/DSC_0037.JPG"><img src="http://3.bp.blogspot.com/_8hqgdaIXVFI/TEYKrcOBfTI/AAAAAAAABYQ/IQVj-AlGWwY/s400/DSC_0037.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5496092136677932338" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a></div><div><br /></div><div>I LOVE pretty cupcake cases - and have loads of different designs.... But I find, every time a cupcake is being baked in a pretty case...the case usually looses it's colour, goes all transparent or just doesn't look at all how it started off ....So annyoying! When I was playing with meringues the other day, I thought to myself: I wonder if I could bake a meringue in a cupcake case....</div><div><br /></div><div>Well, it worked - yes, it needs improvement - is looking a little messy, but all over all I was pleased with the result. The fact that I had forgotten about the meringue 'cups' cooling in the oven by the next morning...did not help, I guess - they got a bit of a second blast when I was pre-heating the oven for the morning pain au chocolat.... :0 (well, it was EARLY!) - but they were still nice, crispy-ish on the top and nice an gooey on the inside - I had mixed tiny pieces of fresh strawberry under the mixture -VERY nice!</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_8hqgdaIXVFI/TEYKsVVkKlI/AAAAAAAABYg/UcZ7n8kOIz8/s1600/DSC_0027.JPG"><img src="http://2.bp.blogspot.com/_8hqgdaIXVFI/TEYKsVVkKlI/AAAAAAAABYg/UcZ7n8kOIz8/s400/DSC_0027.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5496092152010386002" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 299px; " /></a></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_8hqgdaIXVFI/TEYKtt5zQII/AAAAAAAABYw/Zlol7w_DfqM/s1600/DSC_0026.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_8hqgdaIXVFI/TEYKtt5zQII/AAAAAAAABYw/Zlol7w_DfqM/s400/DSC_0026.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5496092175784689794" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8hqgdaIXVFI/TEYKs4av3RI/AAAAAAAABYo/L_DTOKy5Ql0/s1600/DSC_0030.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://3.bp.blogspot.com/_8hqgdaIXVFI/TEYKs4av3RI/AAAAAAAABYo/L_DTOKy5Ql0/s400/DSC_0030.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5496092161427365138" /></a><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_8hqgdaIXVFI/TEYKr57RqKI/AAAAAAAABYY/O1AmnSFxhX4/s1600/DSC_0024.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 252px;" src="http://1.bp.blogspot.com/_8hqgdaIXVFI/TEYKr57RqKI/AAAAAAAABYY/O1AmnSFxhX4/s400/DSC_0024.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5496092144652363938" /></a><br /><div><br /></div><div><br /></div><div style="text-align: center;">Love</div><div style="text-align: center;"><br /></div><div><div style="text-align: center;">Nicolax</div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><br /></div>september cottagehttp://www.blogger.com/profile/02301518017547252730noreply@blogger.com5tag:blogger.com,1999:blog-7586482634959016565.post-7339246452746580682010-07-16T01:15:00.000-07:002010-07-24T09:47:49.450-07:00Still in the Lavender & Lilac mood....<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_8hqgdaIXVFI/TEBbjop1khI/AAAAAAAABLk/lZmWEPJ-buo/s1600/DSC_0027.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_8hqgdaIXVFI/TEBbjop1khI/AAAAAAAABLk/lZmWEPJ-buo/s400/DSC_0027.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494492213158449682" /></a><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div>The other thing I brought back from the Lavender Fields was a small bottle of Lavender Syrup. On the lable it says: <div><br /></div><div><i>Use to liven up salads, drizzle over yoghurt or even ice cream. Flavour a brulée or meringue or even use as a glaze. What about a bowl of sliced strawberries with a little chopped mint with lavender syrup....</i></div><div><i><br /></i></div><div>Doesn't that all sound just SO good? Well, I had some egg-whites left over and thougth, I'd try some Lavender meringues - I LOVE making meringues - the glossiness of the mixture and the fact that piping with meringue is so easy - no shaking hands when trying to squeeze it out etc. - so nice to play with as far as piping is concerned . And did they not come out pretty? They taste good too, with just a flowery hint of lavender....I find them almost too pretty to eat and I have a feeling that they might be sitting in my new/old jar for a while....</div><div><br /></div><div>Have a lovely weekend!!!</div><div><br /></div><div style="text-align: center;">Love</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Nicolax</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8hqgdaIXVFI/TEBbiQufHfI/AAAAAAAABLU/RMuwuBVfaFY/s1600/DSC_0018.JPG"><img src="http://3.bp.blogspot.com/_8hqgdaIXVFI/TEBbiQufHfI/AAAAAAAABLU/RMuwuBVfaFY/s400/DSC_0018.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494492189555629554" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 266px; height: 400px; " /></a></div><div><br /></div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_8hqgdaIXVFI/TEBbi41f9rI/AAAAAAAABLc/BSViga1ux8Q/s1600/DSC_0008.JPG"><img src="http://1.bp.blogspot.com/_8hqgdaIXVFI/TEBbi41f9rI/AAAAAAAABLc/BSViga1ux8Q/s400/DSC_0008.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494492200322463410" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 266px; height: 400px; " /></a></div>september cottagehttp://www.blogger.com/profile/02301518017547252730noreply@blogger.com6tag:blogger.com,1999:blog-7586482634959016565.post-53813967657383119002010-07-14T08:29:00.000-07:002010-07-14T09:09:39.148-07:00Suffolk Strawberry Summer Jam - July 2010 & an Award!<div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_8hqgdaIXVFI/TD3ZT2D7l7I/AAAAAAAABKM/9MlZ-Y-vmQ4/s1600/DSC_0030.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_8hqgdaIXVFI/TD3ZT2D7l7I/AAAAAAAABKM/9MlZ-Y-vmQ4/s400/DSC_0030.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493786055414618034" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8hqgdaIXVFI/TD3ZTDtzR3I/AAAAAAAABKE/cxleYoxVwZ0/s1600/DSC_0012.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="http://3.bp.blogspot.com/_8hqgdaIXVFI/TD3ZTDtzR3I/AAAAAAAABKE/cxleYoxVwZ0/s400/DSC_0012.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493786041900025714" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_8hqgdaIXVFI/TD3ZSl5L9KI/AAAAAAAABJ8/tkRqtN3aHPs/s1600/DSC_0028.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://1.bp.blogspot.com/_8hqgdaIXVFI/TD3ZSl5L9KI/AAAAAAAABJ8/tkRqtN3aHPs/s400/DSC_0028.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493786033894716578" /></a>Well, I am not going to write about Strawberry Jam - that would be a little dull somehow... BUT: Have you spotted - :) - those fun stickers? I had to show you! We found them at this year's Country Living Fair - the girls who run the business were there promoting all their wonderful jam making products and accessories and they were handing out jam jar lids instead of business cards (liked that!). Great and simply way to dress up your jam jars, don't you think? Should anyone be interested visit the JamJarShop.com...<div><br /></div><div>And: I have received an award from kind Anne! Thank you ever so much Anne!!! What a lovely way to start a new blog and what wonderful encouragement!!! Anne writes 2 blogs and one of them is a <a href="http://wolkenfeeskuechenwerkstatt.blogspot.com/">food blog</a>, do pay her a visit, it is worth it!!!!! THANK YOU!!!</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_8hqgdaIXVFI/TD3f8CZ9f_I/AAAAAAAABKU/OsDVXtvbw_Q/s1600/award.jpg"><img src="http://1.bp.blogspot.com/_8hqgdaIXVFI/TD3f8CZ9f_I/AAAAAAAABKU/OsDVXtvbw_Q/s400/award.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5493793342992777202" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 170px; height: 217px; " /></a><div>I would like to pass this far travelled award - all the way from Chile! - on to another 'young' blog: <a href="http://vintagebysanne.blogspot.com/">Vintage by Sanne</a>! I really enjoy Sanne's blog, I think this is one to look out for and Sanne is lovely and really does deserve it!</div><div><br /></div><div>Have a wonderful evening!</div><div><br /></div><div style="text-align: center;">Love</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Nicolax</div>september cottagehttp://www.blogger.com/profile/02301518017547252730noreply@blogger.com2tag:blogger.com,1999:blog-7586482634959016565.post-41845403387845203102010-07-12T01:11:00.000-07:002010-07-12T01:41:13.243-07:00In need of cake....<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_8hqgdaIXVFI/TDrTyQ8ux9I/AAAAAAAABJs/8QFDLn9n22o/s1600/DSC_0016.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://4.bp.blogspot.com/_8hqgdaIXVFI/TDrTyQ8ux9I/AAAAAAAABJs/8QFDLn9n22o/s400/DSC_0016.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5492935556028352466" /></a><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8hqgdaIXVFI/TDrTxAzqFlI/AAAAAAAABJc/E5WSQGK2w0U/s1600/DSC_0025.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="http://3.bp.blogspot.com/_8hqgdaIXVFI/TDrTxAzqFlI/AAAAAAAABJc/E5WSQGK2w0U/s400/DSC_0025.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5492935534515459666" /></a><br />This weekend I had been invited to join friends for an open-air picnic and 'Music in the park'. What should I take? It started at 3pm, so I thought I'd take afternoon tea....a flask of tea, cucumber sandwiches and I needed cake....<div><br /></div><div>Inspired by my recent visit to the Norfolk Lavender Fields - and the fact that I had come away from there with a jar of lavender sugar - I decided on these little lavender cakes. </div><div><br /></div><div>Here is how to make them:</div><div><br /></div><div>♥ Pre-heat your oven to 180°</div><div><br /></div><div>♥ Sift together <span class="Apple-tab-span" style="white-space:pre"> </span></div><div><span class="Apple-tab-span" style="white-space:pre"></span>1 ⅓ cups of plain flour</div><div>2 tsp baking powder</div><div><br /></div><div>♥ Add and blend in</div><div>⅓ cup white caster sugar</div><div>⅓ lavender sugar</div><div><br /></div><div>♥ Add and mix together</div><div>⅔ cups of whole milk</div><div>1 egg</div><div>¼ cup butter at room temperature</div><div>1 tsp vanilla extract</div><div><br /></div><div>Fill the mixture into 12 smallish muffin cases or, like I did, into 6 large paper cases, and bake for 20 minutes.</div><div><br /></div><div>I drizzled them with a mix of icing sugar and lemon juice - but the original recipe suggested a white chocolate buttercream - unfortunately, it was too hot for hat - so if anyone would like to know how to make the butter cream, just let me know!</div><div><br /></div><div>Have a wonderful start to the week!!!</div><div><br /></div><div style="text-align: center;">Love</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Nicolax</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_8hqgdaIXVFI/TDrTx1-ywBI/AAAAAAAABJk/vL12TqekZWs/s1600/DSC_0017.JPG"><img src="http://2.bp.blogspot.com/_8hqgdaIXVFI/TDrTx1-ywBI/AAAAAAAABJk/vL12TqekZWs/s400/DSC_0017.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5492935548789243922" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 266px; height: 400px; " /></a></div>september cottagehttp://www.blogger.com/profile/02301518017547252730noreply@blogger.com5tag:blogger.com,1999:blog-7586482634959016565.post-23713848748537395472010-07-08T04:33:00.000-07:002010-07-08T05:22:48.249-07:00Dear Readers - Welcome!!!<div style="text-align: left;">Much later than first anticipated I am about to start my second bolg....I have been playing around with the background design for a while now and in the end, with the help of this<a href="http://www.happylovesrosie.co.uk/category_102/Graphic-Design.htm"> happy lady</a>, I think I am almost where I wanted to be....</div><div><br /></div><div style="text-align: left;">I thought I'd start of with "Jelly" - something I love to use when cooking, but also something I have not been able to make, until now: Here my first ever jelly, not terribly clear but it does taste nice:</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_8hqgdaIXVFI/TDW_UpQQzAI/AAAAAAAABIs/iO-nLXCb6II/s1600/DSC_0009.JPG"><img src="http://2.bp.blogspot.com/_8hqgdaIXVFI/TDW_UpQQzAI/AAAAAAAABIs/iO-nLXCb6II/s400/DSC_0009.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5491505682040540162" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 266px; height: 400px; " /></a><div>To make this <b>Rhubarb & Mint Jelly</b>, you will need:</div><div><br /></div><div>1kg / 2¼lb<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-tab-span" style="white-space:pre"></span></span>rhubarb (this is a good way of using up the older dark red <span class="Apple-tab-span" style="white-space:pre"> </span>or green-stemmed rhubarb)</div><div><br /></div><div>about 1.3kg / 3lb / 6½<span class="Apple-tab-span" style="white-space:pre"> </span></div><div><span class="Apple-tab-span" style="white-space:pre"></span>cups<span class="Apple-tab-span" style="white-space:pre"> </span>preserving - or granulated - sugar, warmed</div><div><br /></div><div>1<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-tab-span" style="white-space:pre"></span></span>large bunch 30ml / of fresh mint</div><div><br /></div><div>30ml / 2 tbsp<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-tab-span" style="white-space:pre"></span></span>finely chopped mint</div><div><br /></div><div><br /></div><div>Method:</div><div>♥ Cut the rhubarb into chunks, place in a large heavy pan and pour in enough water to just cover it, cover with a lid and cook until the rhubarb is soft</div><div><br /></div><div>♥ Remove the pan from the heat, cool slightly and pour the stewed fruit and juices into a scalded jelly bag/double lined muslin cloth suspended over a non metallic bowl, leave to drip over night</div><div><br /></div><div>♥ Measure the strained juices into a preserving pan and add 450gr/1lb/2¼ cups of warmed sugar for each 600ml/1pint/2½ cups of strained juice</div><div><br /></div><div>♥ Add the bunch of mint, bring to the boil stirring until the sugar has dissolved. Boil to setting point 105C/220°F. Remove the mint.</div><div><br /></div><div>♥ Leave to stand for 10 minutes, stir in the chopped mint, pot an seal.</div><div><br /></div><div style="text-align: left;">Good with either toast, crumpets etc or with fatty meats, such as lamb or goose.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;">Love</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Nicolax</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>september cottagehttp://www.blogger.com/profile/02301518017547252730noreply@blogger.com1tag:blogger.com,1999:blog-7586482634959016565.post-76555281599523544772010-06-07T14:28:00.001-07:002010-06-07T14:28:30.904-07:00Site Under Constructionseptember cottagehttp://www.blogger.com/profile/02301518017547252730noreply@blogger.com0