Marble cake is great for parties and birthdays. The colourful inside makes for a great surprise when cut, and it’s not much more difficult to make than regular sponge cake.
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Our home-made cheese is maturing. Read more...
We added three new hens to our flock. Read more...
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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.
Cornish pasties are very easy to make – much easier than you probably realise. If you can knock up a pastry you’re half way there, end even if you can’t, you can always buy that part and then fill them with home-grown vegetables and locally-sourced meat.
Scones are particularly versatile, and can be eaten any time of the day. They are just as good as a breakfast product as they are a mid-morning cake with a cup of tea, and open to variations. This recipe uses sultanas and cherries, but you can leave out the fruit entirely if you’d rather have them with jam.
Gingerbread men are the traditional shape for this biscuit, but if you don’t have a person-shaped cutter to hand you can make these into any shape you like. We chose cats, but if you cut them into strips they are ideal for dunking, and ginger dunks particularly well into tea.
What makes shortbread so compact and crumbly? The high fat content. Have no illusions about the health benefits (or lack thereof) of this biscuit; butter is the second biggest ingredient. But at the same time, don’t let that put you off. All shortbread is fattening, and the method described here is very easy.