• Farm Shops
Wednesday, 20 March 2019 16:32

Cheester Eggs

 Cheester Eggs from Butlers Farmhouse Cheeses. Cheddar or Blacksticks Blue, definitely an Easter Egg to nibble on.

Published in Gossip
Friday, 06 April 2012 11:57

Hot Cross Buns

Allow three hours to include rising time. Makes 16 buns.

Ingredients

1.5 tsp dried yeast

5 fl oz warm milk

1 oz caster sugar

12 oz strong white flour

1 tsp ground mixed spice

1 tsp ground or grated cinnamon

1 tsp ground or grated nutmeg

1 teaspoon salt

3 oz currants or mixed fruit – chopped a bit finer

Grated zest of one lemon

2 oz butter, diced

1 egg, beaten

1 tbsp flour and 1 tsp water mixed to form a paste - for the cross

1 tbsp brown sugar and 1 tsp boiling water mixed - to glaze

Method

Stir together the warmed milk, the sugar and yeast in a small jug or bowl.

Warm a large metal bowl gently for a few minutes on a low heat or in the oven, then put in the flour. Mix in the other dry ingredients – the spices, fruit, salt and lemon zest and rub in the butter.

Create a well in the flour and add the milk mixture, then the beaten egg.  Mix the ingredients until well incorporated. Knead for ten minutes until a good smooth dough is formed. Cover with greased cling film or a clean damp cloth and leave until double in size (usually about two hours depending on room temperature)

When risen knock back the dough and knead for a further two minutes. Cut into sixteen equal pieces and roll into bun shapes. Put on baking parchment on a metal baking sheet a few cm apart and cut a cross into the top with a sharp knife. Leave covered to double in size.

Preheat oven to 375/190 Gas Mark 5. Just before cooking dribble the flour and water paste across the cut.  Cook in centre of oven for 15 – 20 minutes until the buns are golden brown. Remove from oven and glaze immediately with the sugar water glaze.

 

Published in Recipes
Friday, 06 April 2012 11:42

Hot but not very crossed buns

Now that you can buy hot cross buns all year, everywhere, the only thing to do to make them special is make them yourself. I had a go and have eaten four so far and these are lovely. I should have spent more time getting the shape right but as usual I was rushing. The recipe is adapted from my charity shop find, the Good Housekeeping Cookery Book -  the 'Cooks Classic Companion', which I use all the time. Later on I'm going to make some fab Easter chocolates to give to the family (but don't tell them I've just melted down Lidl Dark Almond chocolate to do it...)
Published in Home Made
Friday, 22 April 2011 21:07

Granola

Granola - a toasted muesli, nice with fresh fruit and yoghurt for a vegetarian breakfast, this is a very adaptable recipe using any grains, seeds and nuts that you fancy.

Ingredients

  • 12 oz / 300g rolled oats, wheat flakes, rolled barley or any other rolled grains
  • 4oz / 100g chopped hazelnuts, pecans, almonds or any other nuts
  • 2oz/50g pumpkin, flax, sunflower seeds or seeds of your choice
  • 2oz/50g desiccated coconut
  • 4 fl oz Hill Farm rapeseed oil or sunflower oil
  • 4 fl oz Suffolk honey
  • 6oz/150g raisins or sultanas

Method

Preheat the oven to 130c/Gas 2 ( a cool setting)

Place the rolled oats in a bowl and mix in the nuts, seeds and coconut.  ( not the raisins yet!) Stir well.

Warm the honey and oil together in a small pan and pour onto the dry mixture.

Coat all the nuts, oats, seeds etc in the honey and oil.

Spread the mixture onto a baking tin and place in the oven for 40 mins.  You will need to move the granola around a little from time to time to ensure that it crisps all over.

Remove from the oven and mix in the raisins.  Leave to cool and store in an airtight container. where it will keep for several weeks.

Published in Recipes