Stepping Into Sixty and Out Of The Comfort Zone

Soup and Salad

So how many of you tuned into the Coronation yesterday? I had the TV on whilst doing things in the kitchen for the main part and found the information about all the historical objects used interesting especially St Augustine’s Gospels, this is 1,400 years old and is in such an amazing condition.

There are so many fields around me at the moment completely covered with dandelions and so I decided to try making dandelion shortbread. Dandelions petals produce a honey floral flavour and are just part of the plant that can be eaten. The leaves (salads) and the root (roasted for tea) can also be consumed, so whilst most people see a weed this is actually a very valuable plant and has many health benefits.

Dandelion Shortbread
Recipe:
125g softened butter (I used salted)
45g caster sugar
180g plain flour
Big handful of dandelion petals (half cup)
Mix together until it forms a dough, roll & cut into shapes, place on baking paper on tray,
30 mins on 150°C.

It is getting into salad time and I love trying to combine different veg and fruit into my diet. This week I made beetroot, carrot, apple and cranberry salad with an orange juice dressing. Such a pretty salad with a fresh citrusy zing. With my new magimix this took no time at all to grate all the elements.

3 cooked beetroot
2 lg carrots peeled
2 apples
30g dried cranberries

Grate the beetroot, carrots and apples and then add the cranberries.

Make dressing
1 tsp apple cider vinegar
2 tsp orange juice
1 tsp olive oil
1/2 tsp ground coriander
Salt and pepper

Combine and add to the salad and combine.

Beetroot, carrot, apple and cranberry salad

We are not quite out of comfort food time so we did have an Italian inspired soup using pre packaged tortellini

Sausage and Tortellini Soup

1 onion chopped
3 cloves garlic minced
2/3 carrot’s chopped
Olive oil

Cook till onions translucent

6 sausages remove casing and break up meat into chunks and add to vegetables and brown.

Add tsp of Italian herbs, stock cube, tin of chopped tomatoes and then fill the tin with water and add to pan. Bring to boil and then turn to simmer and add a packet of tortellini (I used four cheese). Cover and simmer for around 20 mins.

Life was not all spent in the kitchen this week and I have done a spot of crafting. I had seen a really pretty bracelet on Pinterest and really fancied trying to make something similar. I had some thin paracord and some pretty beads with a large enough hole to thread the cord through. The hardest part was making the first knot, once I worked it out the rest, as they say, was child’s play.

I have offered to show my friends at one of our craft nights how to make one for themselves as it does not take that long to make.

These would make a super gift for friends. I may try to make a how to video to post on my blog in the coming weeks. I wore this bracelet last night as I was out for dinner with friends and got complimented on it 😊

We are definitely having warmer days and fingers crossed we will not get any more frosts as I really need to get plants out of my house and into the garden. Next week I hope to show you what I have been planting and planning outside.

Until next week enjoy whatever the weather.

Chris x

A Mediterranean Spring style week

A little later in the day for my post but I had a canine visitor this weekend, so I was up early and getting the dog walks done before their owner comes to collect her.

It’s been a lovely week with it culminating in a friend’s hen do on Friday which included a ride on public transport to the restaurant for lunch and then back to my home town late afternoon to go for dessert cocktails and then onto our favourite pub to have a little boogie and sing along. It was fantastic fun, so much so that we all reckon that we should celebrate the anniversary of the hen each year 🤣

I have made a few very yummy dishes this week, most of them very simple. For lunch one day I needed a Mediterranean boost. Halloumi, tomatoes, olives all smothered with a garlicky tzatziki sauce and enclosed in a brioche wrap. Delicious 😋

Tzatziki is really easy to make and even better if you make it ahead of time to allow the garlic to infuse with the yoghurt and cucumber.

Another Mediterranean dish I made was Spanish chicken skewers and Patatas Bravas. The chicken was marinated for most of the day in olive oil, garlic, sherry and honey. I then just popped the chunks onto pre soaked wooden skewers and put in a high temperature oven for around 15-20 mins till browning.

The patatas bravas is pre cooked potato cubes tossed in olive oil and then I air fried but you can roast in oven. The tomato sauce used passata, garlic, sherry, paprika, a little sugar and chilli.

Spanish chicken skewers with Patatas Bravas

On Tuesday the weather was glorious and very much a Spring day. I had an amazing walk with the littlies in a new section of footpath which actually joined up with one I had done previously. The views were lovely especially with the bright yellow rape fields which are so cheerful to look at but for me, not so wonderful to smell as really tickles my nose.

When I returned from the walk I donned my shorts and tee shirt and got into our walk in shower with Faith as she really needed a bath to get the rest of her coat out that was moulting all over the place. She is not a fan of the shower but just stands there and puts up with it ☺️ She was then able to spend a lot of the rest of the day drying off in the sun.

In the garden things are beginning to sprout and I have seen the first of my carrots and spring onions and the potatoes I planted back in March now need earthing up. The flower bed I created last year in the downstairs garden is looking good and the stocks that I sowed last year and planted in Autumn and beginning to flower.

Now the magnolia are just about over its the turn of the azalea and rhododendron to flower and the peonies to bud up.

As I write this I am in the middle of making pita bread so will share with you next time. Have a nice bank holiday and by the time I write again our King will have been crowned.

Keep on stepping forward everyone.

Chris x

Embracing Life

I purchased a new piece of equipment for my kitchen this week, well when I say I purchased I actually used my Nectar points that I’ve been collecting for ever. Therefore a £289.00 Magimix Food Processor actually cost me £0.95 🎉

The first thing I made was a version of Potato Dauphinoise. With the magimix I was able to thinly slice potato, leek and courgette. Then layer them with cheese and seasoning. I mixed milk and cream cheese together and poured it over and cooked for around 45 mins.

We had our Supper Club this week and our numbers have doubled, so we are now six, which I feel is about the right amount of people. We had a veritable feast and all ate far too much 😄

To start we had nachos smothered with cheese, corn cob niblets, and I made guacamole and pico de gallo (salsa) and bought sour cream also. To follow we had chicken enchiladas, rice and sweet potato mash and to finish we had a Carlota de limón dessert. To drink we had authentic Mexican beer with lime.

My Magimix came in very handy for my guacamole and salsa here are the recipes

Guacamole

3 avocados, ripe
½ small yellow onion, finely diced
2 Roma tomatoes, diced
3 tablespoons finely chopped fresh coriander
1 jalapeno pepper, I used a few slices out of a jar
2 garlic cloves, minced
1 lime, juiced
½ teaspoon sea salt

Place everything other than the tomatoes into a blender and blitz. Then mix the tomatoes into the mixture. This can be made a few hours ahead and to keep the green colour just add water to the top of the container and drain off when ready to use.

Pico de gallo

4 to 5 Roma tomatoes ripe and firm, seeds removed, finely diced
½ cup white onion finely diced
⅔ cup fresh coriander finely chopped
1 jalapeño pepper diced, use more or less depending on how spicy you want the pico de gallo
1 lime juiced, start with half the lime and add more as needed
1/2 teaspoon salt

Place onion, coriander and jalapeno into blender and finely chop. Then mix in the tomatoes, lime juice and salt. This keeps well in a container for a day or two.

This week has definitely been all about cooking as I also made a large moussaka to eat and freeze.

Moussaka is probably one of my most favourite things to eat, layers of vegetables and a tomato and lamb layer with a creamy cheese sauce to top it off, delicious 😋

I had two egg whites left after making the moussaka so decided to try out an idea that I want to make for our next Supper Club evening where the theme is Rainbows. I made meringue and used food colouring stripes on the inside of the piping bag before placing the mixture into it. I definitely got rather messy but I was happy with the results.

After nearly 30 years of straight hair I decided to get another spiral perm this week and I am so happy with the result.

All the old colour has been cut off and I’m left with my natural colour too. Embracing the grey 😄

I have to work this morning so must go but enjoy your week ahead and embrace the life you have and fill it with steps be they large or small.

Chris x

Glimmers of Spring

I hope you all had a lovely Easter I know I did. Last Sunday we went for a lovely long 9 km walk along the Tarka trail from Meeth to Bury Cross and back. Whilst the weather was not amazing it stayed dry. The woodland was filled with primroses a good sign of things to come.

This section of the Tarka trail uses the disused railway line that used to carry the quarried clay to the pottery works. It provides nearly 30 miles of flat even surface between Meeth and Braunton.

On Easter Monday I had friends around for afternoon tea. I made the Bergamot Madeleine’s that I made a few weeks ago. My lemon drizzle bars that I made about a month ago and popped in the freezer defrosted wonderfully and I just had to add a little icing on top.

I made some dark chocolate chip scones which went extremely well with black cherry jam and clotted cream making them into a black forest scone.

Chocolate Scones

1 1/4 cup plain flour
1 1/2 tsp baking powder
2 tbsp caster sugar
1/4 tsp salt
3 tbsp cold butter

Combine until breadcrumb texture

1/4 cup of finely chopped dark chocolate
1/4 cup of double cream
1 small egg

Add to the breadcrumb mixture and combine until it forms a dough. Roll out till about 3/4 inch and then either use a round cutter or I made my scones square. Brush tops with a little milk

Bake at 375° for about 20 mins

For the sandwich filling I did egg and cress mayo, salmon and cucumber and cheese and tomato jam.

Salmon Filling
8 oz cream cheese
Small tin salmon
2 tbsp sour cream
1 tbsp chopped chives
1 tsp lemon zest
2 tbsp lemon juice
1/4 tsp garlic powder
Salt and pepper to season

Place all ingredients into a blender and blitz until smooth.

Tomato Jam
1 lb tomatoes skinned and cored and diced
1/3 soft brown sugar
2 tbsp lime juice
1 tsp olive oil
1 tsp grated ginger root
1/2 tsp cumin
1/4 tsp allspice
Salt and pepper to season

Place all ingredients in a saucepan and bring to boil and then turn down to simmer for around 45 mins.

The weather this week has been decidedly awful with rain and heavy winds which has definitely kept me out of the garden but on my dog walk yesterday I saw my first bluebells which is an encouraging sight.

I did pick up 2 oriental poppy plants and a fennel from our local veg shed yesterday and so will get those planted today. I have another pot of lettuce to plant out into my planter as well. Unfortunately one of my last lot got eaten by slugs. I have been saving all my egg shells and will bake them today and crush them to use around the plants the slugs seem to enjoy.

My granny square jacket project has been started again now I have received more yarn. Still a lot more to do but I try to do at least one square a day 😊

We have Supper Club this week and the theme is Mexican. I am providing homemade guacamole, salsa and sour cream. There are 6 of us now which I feel is about the right amount of people for a get together and mix of ideas.

Let’s hope the weather is better this week and I can get outside more, until next week keep stepping forwards!

Chris x

Family and Friends

Happy Easter I hope you are having a lovely time. I have both my girls home so very happy having them under one roof.

Last week I told you I was off to collect wild garlic and combine that with a dog walk. Well the place I walked had obviously had some tree felling going on recently and what was once a lovely grassy stretch, if a little boggy at this time of the year was more like a ploughed field!

Let’s just say the little dogs got rather mucky although they had a lovely time. We even had a deer run right across our path and I did not lose either dog. If I had had Faith my GSD with me it might have been a different matter 😊

After the walk I drove just a little further and found loads of wild garlic. I had thought it might have started flowering but not as yet, which means I might just get another picking in before it disappears for another year.

With the batch I collected I decided to make some pesto and also some wild garlic salt. The salt is just the leaves shredded up in the blender and then sea salt added and quickly blitzed to combine. I then spread over a dehydrator tray and have been drying it out over 3 to 4 days. If you can guarantee sun you could do outside but obviously you would need to cover to keep away insects.

I will be putting the salt in a jar today so will show you the finished item next week. The pesto is just the wild garlic leaves, olive oil and parmesan cheese. I do not add pine nuts as Georgina does not like. This is great to add to pasta or topping pizza to add that lovely garlic flavour.

I had to order some more yarn for my jacket and unfortunately it got delivered to my old address back in Oxfordshire. Luckily the people that bought the house are happy to put it in the post and I will reimburse them the postage. This means my jacket is at a standstill as I have run out of one of the colours. Therefore until it arrives I have to find little projects to do.

I found a pattern for a cute Russian Doll or Matryoshka from Craftyemmi on Instagram who has created various versions so check her out. She is also the person who created the lovely lotus bookmark I did.

We have had a few nice days over the long weekend and was able to do some more gardening and start clearing the beds and transplanting some plants that I just feel were not in the right place. I also managed to sit out in the sun and do a little reading too ☀️

I am having friends around for afternoon tea tomorrow so will be doing a spot of baking today and making my dark chocolate chip scones fresh tomorrow, these will be served with cherry compote and clotted cream. I will try to remember to take photos to share with you. I will also give you the recipes next blog.

Have a lovely rest of Easter and I will chat to you next week.

Chris x

March comes in like a lion

March comes in like a lion and goes out like a lamb!

Well not this year! Let me start by saying “What a storm that was”.

Here in Devon the wind was brutal and my pretty little shed was a casualty 😢

We managed to upright it yesterday and I secured the roof on the main part of the shed to make it water tight again but today I am going to have to do a bit of make do and mend on the side compartment as it has been ripped away from the main part and the roof came off completely.

The garden had been looking good, for this time of the year as Monday had been a lovely day and had managed to edge some borders, cut the grass and reposition and finish filling my pallet planters.

I sowed some more lettuce to continue the supply and also echinacea, phlox and penstemon which are now on my window sill. In my planters I popped some Zinnia and Calendula seeds as both good for aphid control. Also the first sowing of carrots and spring onions.

In the kitchen this week I had some double cream left over so made some butter and decided to make it into honey butter to go with some scones.

Maple Syrup and Cinnamon Scones

2 cups of plain flour
3 tbs sugar
1 tbs baking powder
1/2 tsp salt
1/2 tsp ground cinnamon

Mix all of the above together

6 tbs cold butter

Rub into flour mixture until breadcrumbs

2/3 cup buttermilk
2 tbsp pure maple syrup

Add to above and combine until forms a ball.

Roll out till about 1 inch thickness and use cutter to create scones.

Place on baking sheet and brush top with milk

Cook in oven 400° for 15 mins

Once cooled serve with honey butter

I also made some very yummy peanut butter hummus. If you have a nut allergy or just not keen on nuts you can leave out. Georgina does not like nuts but did not even notice that it had the peanut butter in.

Homemade Peanut butter hummus

1 can of chickpeas
2 tbsp water
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup of peanut butter
3 garlic cloves ( 2 if you don’t like it too garlicky)
Good handful of parsley
1/2 tsp salt

Put into liquidiser and blend until fairly smooth. You may need to add a little more oil or water to help blend it.

This should keep in the fridge for nearly 2 weeks ( not that it will probably last that long around here) 😋

As we had a lot of bad weather this week I did manage to get more of my granny square jacket done. I am just waiting on a yarn delivery to be able to continue making squares. Therefore I decided to start joining some of them to create one of the front sections. I finally decided on a joining stitch that emulates the squares. You can find the details of how to achieve it on Carina’s Craftblog

The sun has made an appearance this morning so hopefully I can do a nice walk with the dog but know wherever that is I will need wellies as we have had so much rain but if we have some warm dry weather for the Easter period it will definitely get everything growing. I think I might go pick some more wild garlic before it disappears for another year. Pesto or pasta, probably will depend on how much I collect!

Until next week step carefully but always forward.

Chris x

Revelations and Rabbits

A day late this week, what with the clocks changing and the fact I had to work as was running a reactive dog walk, unfortunately I had no time first thing Sunday to write my blog.

Yes I actually write my blog on the same day I post!

So last Sunday was Mothering Sunday and Georgina my eldest took me out for Sunday lunch. It was an extremely yummy and huge roast lamb which I definitely struggled to get through.

As you can imagine we did not need to eat much for the rest of the day 😀

In the garden as the weather has been rubbish not much has been achieved. I did fill my pallet planters but have had to move them from where I had hoped they could sit as they became a little back heavy because of the soil and would have blown over, especially in the winds we had this week. Therefore I have had to prop them against a fence and a wall at an angle.

They took far more soil than I thought they would and I also wanted to get my sweet peas into their pots for growing up the archway, so I need to get more soil to finish filling the pallet planters. Only then can I start filling them with plants and seeds.

One of my tomato seedlings has popped it’s head out on my window sill. It is the same variety I grew last year (Roma) which produced some lovely plum tomatoes which I sun dried the last of them and in fact I am on the last jar at the moment.

I have not done much in the kitchen this week other than basic meals although on Friday I did make a chocolate and blackberry mousse cake. I used a recipe but I feel I could definitely improve on it as I found the cake to be too dry but the mousse part was a revelation so I will share that with you.

3/4 cup double cream

1/2 cup seedless blackberry jam

1/4 tsp vanilla extract

Whip the cream until stiff and then add the vanilla and jam and mix until combined. Chill

Yes that is all there is to it and you could probably use other seedless jams too.

My crocheted granny square project is slowly coming along square by square 🤣 but in-between them I found a fun pattern and joined in a live video to create a very simple bunny.

https://fb.me/e/3oGRfUgHn

I have created a new meal planner sheet for the Spring/Easter period and you can download your free copy by clicking the link below

Spring Meal Planner Download

Well I wonder what this week has in store for me but until next week have fun and step out of that comfort zone.

Chris x

Two week round up.

I’m sorry I did not get around to posting last week, I have had a horrible head cold for the past two weeks and only in the last few days have I felt more like my normal self.

Last Sunday myself and Mia attended Crufts with our German Spitz Klein Mouse and she actually got placed 3rd in her class which was lovely. We then did a little retail therapy and some catching up with friends. All in all a lovely day but oh so tiring!

The previous week I made a colourful one pan meal of roast chicken and vegetables. Using some chicken thighs cut into chunks and a nice selection of colourful veg also chopped into bite sized pieces. I sprinkled some chopped garlic and mixed herb and seasoning over them, also olive oil. Then just popped into the oven for around 45 mins.

This week we had our Supper Club and the theme was Spring therefore I made my Lemon nettle cake I made last year unfortunately it did not turn as vibrantly green as previously but it still tasted great.

Our next Supper Club is growing in numbers and will be Mexican themed, bring on the tequila 😉.

The weather is slowly warming up and the camelia and magnolia are beginning to appear in my garden. I have now sown some lettuce and my tomatoes and courgettes are germinating inside. My sweet peas and the lettuce have been outside for a few days to harden off. I am definitely looking forward to doing more in the garden this coming week if the weather stays mild.

I have bought an archway to grow the sweet peas up, I just need to decide on placement. I will be sowing my peas into the container I painted last year and that I grew tomatoes in. This is down in the bottom garden and has trellis at the back which the peas can grow up. I am keeping track of when I sow and germination etc in my garden planner which will be helpful to look back on and it also will let me know what grows well in my garden.

My crocheting goes in stops and starts but I have completed something and also have a work in progress project.

My Easter bunny is now complete I used a free pattern I found on Instagram unfortunately the creator does not appear to be on there any more but I took screenshots to follow so I am attaching below

Here is my little bunny

The other crochet project is making a granny square cardigan. I can just make the squares as and when I feel like it and eventually put them all together. I loved this pattern and actually whilst it looks a little complicated is fairly easy. It’s just trying not to get too tangled up with the different yarn balls.

I am getting quite a little selection of spring crochet items for my kitchen island display it looks so cheerful especially with the tulips.

Well that’s the catch up of the past two weeks. I hope all you mums are going to be spoilt today. I am being taken out to lunch by my eldest Georgina as Mia is on the final few days until her dissertation is due and so could not be at home but we did spend last weekend together.

Have a good week.

Chris x

Glimmers of Spring

Last week I told you I was starting a pallet project and I did make a start by painting both of them and adding some weed suppressing membrane to the rear of them to create a pocket. I now need to get a lot of soil to fill them and decide on their final position before filling. I will then be able to plant them up with a mixture of herbs, veg and flowers.

The weather has turned really cold and apparently will be for most of March which negates sowing much outside but the lettuce I sowed has popped their little heads up on my window cill. I will be sowing my tomatoes this week, I don’t have room for many plants but will probably sow twice the amount I need and if they all survive will take them to our local seed and plant swap.

At the start of the week I decided to go to my secret spot to check on the growth of the wild garlic and was very happy to find some early growth. I managed to pick a handful to make my wild garlic and cheese scones that I made last year.

As I was out in Dartmoor I had a lovely walk with Faith in an area I had driven through when going to a client’s house and wanted to explore more on foot. It was quite delightful and I will definitely be going there again in the summer to dangle my feet in the pools and picnic by the stream.

I have made another hat for my flower baby, this time a hydrangea, all those little flowers whilst individually did not take much time to make, I had to make 14 of them to cover the little hat but the result was worth it.

Also this week I purchased a sweet goose pattern from Kate Eastwood at Just Pooling. I am so in love with it and definitely need to make a whole gaggle of geese. It crocheted up in just one afternoon. I just need to get some more cream yarn.

Friday evening I decided as Georgina and I actually were going to be able to sit down together for our evening meal to make a main and a dessert. I had managed to pick up some reduced neck of lamb the other week and had popped into the freezer. Therefore I thought I would make a British classic – Lancashire hot pot and real meat and two veg dish. I used a recipe from kitchen sanctuary, such a simple recipe with lots of flavour.

The dessert was an apple crumble cheesecake which I adapted from a recipe I had seen for an Italian apple torte.

Apple Crumble Cheesecake
Ingredients
For The Crumble:
2 cups all-purpose flour
¼ cup granulated sugar
½ teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
4 ounces cold butter, diced into small pieces
2 tablespoons water

2/3 for base and 1/3 for topping

For The Filling:
8 ounces mascarpone, (at room temperature)
8 ounces cream cheese, (at room temperature)
¾ cup granulated sugar
2 large eggs, (at room temperature)
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
2 large granny smith apples, (sliced)

Instructions
Preheat the oven to 180°c

Add the flour, sugar, cinnamon, baking powder and salt to a large bowl.

Add the cold butter and begin working it in with your finger until it resembles breadcrumbs. Add in the 2 tablespoons of water and continue to mix with your hands until evenly spread throughout. Be careful to not overwork the dough. The mixture should be loose and crumbly.

To the bottom of a 9-inch springform pan, add 2/3 of the crumble mixture, pressing down to form a crust. Bake in the oven for about 12 to 15 minutes, or until set until just slightly golden. Set aside to cool slightly.

Meanwhile, in the bowl of an electric mixer with a paddle attachment, add the mascarpone, cream cheese, and sugar. Mix on high until fluffy and combined, for about 1 minute. Add the eggs one at a time, scraping with a rubber spatula if necessary, and mix on high until the batter is very smooth and creamy. Add the vanilla and apple cider vinegar, and mix until incorporated.

Pour the mascarpone filling into the crust. Arrange the sliced apples over the top to cover the cheesecake filling, and finish by topping with the remaining 1/3rd of the crumble mixture.

Bake in the oven for one hour, or until the topping is golden brown and only the very center of the cheesecake jiggles slightly.

Allow the cheesecake to cool to room temperature. Refrigerate for at least 2 hours before serving. Remove from the springform pan, and dust with powdered sugar to serve.

Today we are going to a local pub for a carvery. My name was pulled from a draw and I won lunch for two. I never win anything and actually cannot even remember entering 🤣 but I’m so going to enjoy not cooking Sunday lunch.

I will leave you with a photo of my kitchen island display for March, flower baby is sporting her daffodil hat for St David’s Day. The can covers were from last year’s Stylecraft garden party trio design by Lucy at Attic24 .

Next Sunday we are off to Crufts at some ungodly hour so the next update will not be until the Monday. Fingers crossed the beast from the East does not affect travel plans.

Until then have a good week whatever happens.

Chris x

Friends, food and a film.

I have had a lovely week spent with lovely friends and doing different things.

This week was our first Supper Club and it did not disappoint. Our Seasonal Produce themed supper consisted of

Venison and stout pies

Cauliflower Cheese and Asparagus

Apple and Cinnamon ice cream

It was a very special weekday evening meal and because we all made a small part of it, it really did not feel that you had done that much to create such a feast.

Our next theme is Spring and I am going to make the nettle cake recipe I made last year.

On Friday I went to one of the local village halls to see a film with some friends. I don’t know if where you live this happens but it is quite a regular occurrence here in this part of Devon. On arrival we had pre-film drinks and then watched Mrs Harris goes to Paris. What a lovely light-hearted film.

In 1950s London, a widowed cleaning lady falls madly in love with a couture Dior dress, deciding she must have one of her own. After working to raise the funds to pursue her dream, she embarks on an adventure to Paris that will change not only her own outlook — but the very future of the House of Dior.

Last night was the birthday of the landlord of my local pub and there were celebrations. We all took plates of food. I decided to try out one of the canapes I may make for a wedding I am catering for in the Summer.

I wanted to make a vegan dish that was also suitable for gluten intolerant people. I found a recipe for Carrot Lox Blinis. Unfortunately because I was in such a rush after finishing work and getting to the party I forgot to actually take a photo of the finished dish but I can tell you I got complimented on them.

I added some sushi nori finely chopped to decorate rather than the onions and capers as it gave them a slightly fishy taste. I used a coconut plant based cream cheese rather than an almond based one which means there was no problem for people with nut allergies either.

The weather this last week has turned decidedly chilly again and I have held off sowing many seeds as my window cills can only hold so much ☺️

I did sow a few small pots of mixed lettuce which I will do every few weeks to hopefully have a continuous supply of salad leaves through the summer. I have a project involving my two pallets that I kept from my gravel deliveries last year that I hope to start on this week so will update you next week.

At the beginning of the week I had a go at making Japanese Milk Bread it is a bit like brioche but not as sweet. Japanese milk bread is extremely soft and fluffy that uses the tangzhong method. Which is a cooked roux of flour and milk or water.

I hope you have all had a lovely week and have plenty planned for the coming week. Until next time keep trying different things no matter how small.