Having taken 2 weeks off to redecorate the kitchen and have a holiday ourselves it was a surprise to see a TripAdvisor Review alert!
I know this is a little late and the Winter News Letter will be out shortly but I have put the link on as I am sure that it will interest people
Well, Christmas day and Boxing day have been and gone. We hope that all our guests have had a wonderful time. The lead up to Christmas was extremely busy, cooking for the hampers that I give to our families. All filled with local produce and homemade goodies. I did not have time to make the Clementine and Cranberry marmalade that normally goes in so have spent today cooking this fabulous crimson marmalade bejewelled with cranberries. Our guests will have it with their breakfast and the family will all get a pot for the New Year.
Friday 8 November SPICE NIGHT
Friday 15 November LIVE MUSIC NIGHT
Friday 29 November CREATIVE CANAPES DEMONSTRATION
Find all information on www.rivercottage.net
We have had lots of guests stay with us this year that have had wonderful experiences at River Cottage, why not book a special weekend break!
I seem to have neglected the Blogg over the last few weeks. I have been very busy with all the lovely guests that have visited Fingle and with my second hat on ‘sewing’ I make and sell, bags, aprons, pot holders, bunting etc and with Christmas coming up (I know we do have a few months!) I have had to turn my head/hand to sewing Christmas bits and pieces. I have been busy making Christmas bunting, Christmas aprons and with the scraps of fabric left over rag wreaths. I sell some of my pieces in a shop in Lyme Regis called Ocean. I am going to set up a page on Face Book with photos and descriptions – watch this space.
Come and enjoy all that Lyme Regis and the local area has to offer – there is so much for everyone to experience:
Lyme Regis Folk Weekend 30 August-1 September www.lymefolk.com
Guitars on the Beach Saturday 7 September www.guitarsonthebeach.co.uk
Lyme Regis Food Festival – Food Rocks 7-8 September www.lymeregis.org
River Cottage Autumn Festival 6-7 September www.rivercottage.net/events
Lyme Regis Arts Fest 21-29 September (Exhibitions, Art Trail, Events, Workshops) www.lymeregisartsfest.com
This is my version of granola, I serve it for breakfast and guests have requested the recipe.
25g soft brown sugar
25ml of sunflower/rape seed oil
1/2 teaspoon vanilla extract
5005 jumbo oats
175g mixed seed (pumpkin, sunflower, sesame or linseeds)
150g pecan nuts roughly broken
50g flaked almonds
75g desiccated coconut
150g dried cranberries
Pre heat the oven to 170C, 150C fan, Gas mark 3. Line a roasting tray with baking parchment.
Put the honey, sugar, oil and vanilla extract into a mixing jug and whisk well with a balloon whisk.
Put the oats, mixed seeds, pecans, almonds and coconut into a large mixing bowl, you may need to use 2. Pour on the honey mixture and stir well, making sure that everything is well coated.
Pour the mixture into the lined roasting tray and spread out evenly. Bake in the oven for 20 mins, it will need a stir to make sure that it is evenly brown. It should all be a lovely golden brown but not too brown. It may well take longer to brown so adjust the cooking time to your oven.
Store the cooked granola in an air tight container and it should keep for a month – if you can resist eating it!!
This also makes a lovely gift. Put it into a Kilner jar, tie with pretty ribbon, label and anyone would be delighted with this as a gift.
I promised a guest that I would post this earlier in the month as she enjoyed it so much, I am sorry that it has taken so long!
I love Country Living magazine and in the August 2013 issue there was this recipe, I make lemon curd for breakfast and thought that this might be nice for a change.
Preparation 15 minutes
Cooking 35 minutes SERVES 6-8
Enjoy this vibrantly coloured sweet curd with scones or use as a filling for Victoria sponge cake.
2 large bay leaves
50g unsalted butter
225g caster sugar
1 teaspoon vanilla extract
3 medium eggs, beaten
1. Put the blueberries into a pan with a splash of water and the bay leaves. Bring to the boil and then simmer for 5-10 minutes until soft. Tip into a sieve set over a bowl and push with the back of a spoon to extract as much juice as possible.
2. Melt the butter and sugar with the juice and vanilla in a bowl set over a pan of simmering water. Strain the eggs to remove any threads. Keep stirring for 20-25 minutes until thickened, taking care not to overheat.
3. Pour into sterilised jars, seal and label when cold. Eat within one week.
I had four lovely guests staying and they all absolutely loved the curd, on toast and on croissants, asking for the recipe – so here it is. Cook and enjoy.
M Cabs 01297442222
Lyme Regis Taxis 07900698569
I have guests staying from Norway and they are walking the South West Coast Path, their luggage has been delivered by Luggage Transfers www.luggagetransfers.co.uk – terrific service if you are considering walking the beautiful coastal path.