Don't forget the birds...

We spent a couple of hours at the weekend making some seed cakes for the birds and they have not gone unappreciated. They are full of fat, nuts and seeds and have so far been the cause of quite a lot of activity and a few fights too!

Recipe:

1kg lard
1kg peanuts
1kg wild bird seed

some yoghurt pots or similar containers and / or half coconut shells
String for hanging

Melt the lard, stir in the seeds and peanuts until there is still quite a lot of the fat in liquid form as this will ensure the cakes set hard.

Cut the string into 6" lengths and tie the two ends to a match stick or small twig, this will help to make sure the string doesn't pull out of the cake when it is hanging up.

Dangle the string and twigs into the pots and containers and then fill with the seed mixture.

Allow to set solid and then remove from the pots and hang out for your garden birds.

If like us you couldn't bear to stick the christmas tree onto the compost heap just yet or the council haven't been able to collect it yet put it to good use and turn it into a fantastic feeder for the birds, to add to the decorations we also hung up some pieces of apple which have gone down a storm

Chocolate and Courgette Brownies

So we've had the last glut of courgettes, just the odd one is still arriving. The last lot gave us the chance to tweak the choc and courgette cake recipe (originally from Riverford). Try it you'll be really pleasantly surprised!

120g butter / marg
125ml sunflower oil
100g caster sugar
200g soft brown sugar
3 eggs
125ml milk
350g plain flour
2 tsp baking powder
4 tbsp cocoa powder
50g chopped walnuts (optional)
450g peeled and finely grated courgettes
1tsp vanilla essence


Preheat oven to 190 c / 350 f

Line a 8" x 12" tin with greaseproof (if you haven't got a tray this size use a smaller one and use any left over mixture in muffin cases).

Beat the butter, oil and sugars together until light.

Slowly add the eggs and then the milk until thoroughly mixed.

Sift the dry ingredients together and fold into the mixture.

Add the walnuts, vanilla essence and grated courgettes.

Spoon into the tin, and / or muffin cases and bake for 40 mins approx. until a skewer comes out clean. Muffins will take about 25 mins.

Delicious eaten warm, but you can freeze them too!

A little pot of sunshine ...

Despite the awful weather the tomatoes are coming thick and fast now. Galina, the yellow cherry toms look (and taste!) so lovely we decided to try and pot some of that sunshine taste to see us through the darker days ...

Halve the tomatoes (try any varieties you like as far as I can tell), lay them cut side up on a baking tray,
Sprinkle with your favourite fresh herbs (we use golden oregano and finissimo basil),
Season with salt and black pepper and drizzle them with olive oil.
You can also give them a tiny (and I mean tiny) sprinkling of caster sugar to give them some extra sweetness if you like...

Place them in a really low heated oven circa 100 degrees c for several hours (3-4) until they are soft and chewy. The warming shelf in an aga would be perfect.

Place in a jar, top up the jar with olive oil and cover. Store in the fridge. They will last a couple of weeks but only if you forget about them! You'll have eaten them long before that...

Delicious Lemon and Courgette Muffins

If you've still got lots of courgettes, and need something different to do with them then try these. They are seriously yum!

2 cups plain flour
1/2 cup of sugar
1tbsp baking powder
pinch salt
grated peel of 1 lemon
1/2 cup sultanas
2 free range eggs, beaten
1/2 cup milk
juice of the lemon
1/3 cup vegetable oil
1 packed cup up finely grated courgette (about 1 medium / large courgette) - If you have someone who is averse to green things you may need to peel your courgettes first as they come out with little green flecks in them ...

Preheat oven to 400 f

Combine dry ingredients and sultanas
in another bowl mix the milk, eggs, oil, lemon juice and zest

Gently combine the liquid mix with the dry ingredients, then fold in the courgette.

Spoon the batter into a greased 12 cup muffin tin, and bake for 20 - 25 mins until just golden and springy to touch.

For a real treat drizzle with lemon icing. Really good eaten warm!

Delicious strawberry ice cream

If you're not normally a fan of strawberry ice cream, you have to give this the benefit of the doubt! Its dreamy and sooooo simple, go on give it a go ...

600g fresh, prepared strawberries
200 - 300g caster sugar to taste - if your strawbs are lovely and sweet you may not even need that much!
600ml double cream

Puree the strawberries, and the sugar and gently whip in the cream until fully combined.
Put in a freezer-proof container, and place in the freezer for 30 mins to 1 hour. Give the mixture a good stir, and return to the freezer. Repeat this as the mixture gradually starts to freeze, probably 3-4 times.

The more you mix it the smoother the end result will be. When almost set you can stop the mixing and leave it to freeze fully. Next, eat it ..... just not all at once!

yummy scones

8oz / 225g self raising flour
pinch of salt
3oz / 75g butter (room temp)
1.5 oz / 40g caster sugar
1 large egg
some milk

Preheat oven to 220°c

Seive the flour and salt, rub in the butter until mixture resembles fine breadcrumbs and add the sugar.

Lightly beat the egg with 2 tblsp milk, and gently add to the flour mixture until it is a soft dough (add a little more milk if necessary)

Roll out the dough on a lightly floured board to 1" thick. Cut out 2" rounds and place on a lightly greased baking sheet

Cook until risen and golden brown. Serve warm with homemade jam and cream . Just like this...