On our second attempt we’ve made a good litre batch of nice thick Greek-style yoghurt overnight. It was much quicker than our first attempt, and it tastes great.
Our home-made cheese is maturing. Read more...
We added three new hens to our flock. Read more...
We're baking sourdough bread. Read more...
We're knitting a woolly blanket.
Read more...
With so many onions harvested from the garden we decided that the best way to save them for winter was pickling. Here’s how we did it.
The surprise arrival of some free figs saw us learning a new jam recipe and, as a thanks to our neighbours, we shared the result with them.
There is so much free fruit to pick right now that it’s the perfect time to make one of the most tasty pies going: blackberry and apple.
Our small blackcurrant tree has now produced all the berries it will this year. There are no flowers left, and only a very few under-ripe berries still on the branches. So we decided to make blackcurrant liqueur, which should be ready in time for Christmas.
A flapjack in essence, this is very quick and easy to bake and uses store cupboard ingredients, so you can keep stocked up on everything you need and make a new batch whenever you want some.
Old-fashioned lemonade is a far sweeter, thicker drink than you buy in the shops, and is altogether non-fizzy. This recipe comes from my great, great grandmother so it certainly qualifies as old. By my reckoning it could well be from around 1850.