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.
There is no calm like a quiet sea
a space of stillness under the width of the sky.
A gentle shifting flow of shadow.
A breathing silence that restores the heart. Pam Brown
First harvest of veggies from the vegetable plot for supper tonight. Tender stem broccoli, mangetout and new potatoes all look very appetizing. Tender stem broccoli and mangetout steamed very lightly and the mangetout tossed in mint butter, mint from the garden as well.
Here is a recipe that I saw in a magazine over the weekend, use the freshest mackerel that you can find or better still come and stay at Fingle and go mackerel fishing in Lyme Regis.
Spiced mackerel with horseradish potatoes
4 whole sustainably sourced mackerel, gutted and heads removed.
100g unsalted butter, softened
1tsp cayenne pepper and ground coriander
2tsp sweet smoked paprika
1 tbsp. golden caster sugar
Half a tsp English mustard
A few drops of Tabasco
2tsp red wine vinegar
FOR THE HORSERADISH POTATOES
500g new potatoes
4tbsp olive oil
2 shallots, finely chopped
2tbsp horseradish cream
2tbsp low-fat soured cream
Small bunch of fresh chives
1. Cook the potatoes in boiling water for 10-15 mins or until just tender, then drain, put into a large bowl and allow to cool slightly. Once cool, cut into halves or quarters and set aside.
2. Heat the olive oil in a frying pan over a medium heat. Add the potatoes, season well, then fry until golden. Drain on kitchen paper, then transfer to a mixing bowl. Stir in the shallots, horseradish cream and soured cream. Taste and season, then mix in the chives. Set aside to serve warm or at room temperature.
3. Heat the grill to the highest setting. Slash each mackerel 3 times on each side and put in a foil-lined roasting tin. Make a spiced butter by mixing all the remaining ingredients together in a bowl, then season well. Rub it all over the mackerel, including inside the cavity, then grill the fish for 4-5 minutes on each side until just flaking and cooked through. Serve immediately with the potatoes. ENJOY!
This is for a guest that stayed over the weekend and wishes to return and go mackerel fishing in Lyme Bay. We look forward to seeing you again.