Will be at the Farmers Market this weekend in Dalry with some tasty new biscuits as well as the usual oatcake flavours of Plain, Garlic & Herb and Sage & Onion!
After a hiatus over the summer for complex reasons, I am getting my stock ready for Dalry Farmers Market.
Sounds like a delicious selection to take on a picnic. It’s certainly been picnic weather, quite surprisingly.
I have been busy in the kitchen again, testing out Vegan gingerbread to see how it goes.
We went picking brambles and elderberries the other day, so this morning I put them on to boil with sugar ahead of straining the juice for wine. Then I made up a batch of applesauce with apples from the garden.
I have a guitar workshop tomorrow, so I decided to make my personal favourite flavour of oatcakes for it, sun-dried tomato. Mmm.
I made up the gingerbread mix next, while the oatcake dough “rested”. I’m trying to see how replacing the eggs with applesauce works with an old favourite recipe of mine from our bread machine cookbook. I used white spelt flour too, and lots of grated ginger. It smelled delicious in the oven.
I left the gingerbread in the tin for ten minutes before taking it out. It helps to keep it sticky and moist.
Mmm. Pudding! Looks like it came out pretty well!
Yep, that time of the month again! Yesterday afternoon I baked my Plain oatcakes, so today was the turn of the Garlic and Herb ones.
I have only sampled one, but it was delicious. Next step is to box them up once they are cool to let them settle for a day or two. Packaging on Friday night!
See you Saturday. There will also be cake!
So it was market day again today. I missed the last one, I think because of post #brexit blues, but tried to make up for it today by trialling my Chocolate Fudge cake. I’ve worked on the recipe and I’m pretty pleased with the result.
The stall looked rather nice today. The cake was quite as eye catcher, so definitely worth it. I may consider taking orders for whole cakes for resale, feel free to contact me via my Facebook page if you are interested.
The oatcakes also sold well again. there’s only a small supply left at Wright’s shop, so be sure to grab them quick if you missed the market today!
I detailed earlier in the year the experimental method I was trying with my tomatoes and peppers. While the peppers don’t seem to have liked it so much, the tomatoes are having a field day with it!
1 30g pack of fresh basil leaves
3 cloves of Garlic
10 g hemp seeds
150g pine nuts
45g flaked almonds
45g pumpkin seeds
175ml olive oil
1tbsp lemon juice
Salt and pepper to taste
Blitz the basil, garlic and hemp seeds first in a blender, then once well mixed, start adding the other ingredients in small batches. Continue to blitz until most of the ingredients are well blended together. I like to leave a portion of the pine nuts to last so there are a few roughly chopped pieces throught it for a satisfying texture .