From my other blogs.
1. There’s this. This weekend in Dumfries. Please, weather Goddesses, be kind!
Does this qualify for an OMG?
2. I’ve started serialising my most epic work. There’s lots to come in time, but for now I’m introducing the main characters.
A Telepath, a Fey Princess, a witch and a Queen; four Threads in The Tapestries of the Veils.
Welcome to the Tapestries. Step inside for the serialisation of this fantasy series by Angela Miller.
Inside you will find the latest chapters of the series. I intend to serialise them over the coming months. Eventually I will release them as eBooks, but this is where you can read them first!
Served up hot with dairy free marge! Yum!
It’s been a while since I posted a recipe, so I decided to post about my favourite breakfast scone. These are super easy to make and tasty with just about anything!
When I became aware of my wheat allergy, I spent a lot of time experimenting with baking as the wheat free (and gluten free ) breads and rolls available at the time were really too dry and and sweet for my tastes, but sometimes I just get a need for something quick and satisfying. I remembered that when I was a Teenager we used to make these simple breads with plain flour, so I got the recipe from my mum and swapped in white spelt flour to begin with. It worked perfectly, so I started experimenting with flavourings and other flours for different uses.
After quite some time, I perfected the varient below as a breakfast bread. It uses fine oatmeal to make it particularly satisfying. This recipe makes just one bread, but it’s easy to scale up.
I use a griddle, but a dry and heavy frying pan works just as well.
1/4 cup or 32g Wholemeal spelt flour
1/4 cup or 32g fine oatmeal
1/4 teaspoon bicarbonate of soda
1/4 teaspoon of salt
Put the dry ingredients into the bowl.
Carefully add water to the side of the bowl. Mix in a little at a time
You should end up with a reasonably soft, slightly stick ball of dough.
Make sure your pan/griddle is warmed up to a medium heat. Flatten the dough out in your hands into a rough circle.
Turn it once it no longer sticks. Keep turning it regularly until it's golden brown. Should take just over five minutes.
If you gently press the sides and the bread springs back rather than denting, it should be cooked through.
Once it's properly cooked through it has a nice bready texture. Spread it with what you fancy! Best served hot 🙂
They are great with (quorn) bacon and sausages too. Happy eating!
It went pretty well today. The Garlic and Herb sold out, and this is all that’s left of the Sundried Tomato and Plain flavour.
I used samples today, and while I know they helped with sales, I really didn’t need a lot of samples at all. I think I used 5 oatcakes altogether.
The suitcase drew a lot of attention too, I think it sold more oatcakes than the samples did.
Quite pleased now, I think I earned some chill time!
Been busy packaging and packing for tomorrow.
Three flavours! Improved labelling!
Got ingredient labels on the bottom of the packets now, with dates stamps done by Alex.
Sixty packets, three flavours: Plain, Sundried Tomato and Garlic & Herb.
Packed away in the case now. Mum’s added a perspex inner door to the case to help keep the oatcakes tucked nicely inside. The sign is also strengthened so it lasts better.
After many hours slaving away out of the sunshine, in the heat of the kitchen, to the dulcet tones of Ozzy Osborne (amongst others), my stock for Saturday is done!
This weekend I’ll be selling Plain and Sundried Tomato flavour, which were bothvery popular last month. Additionally I’ll be trialing a new flavour…. *queue drumroll* ……
Garlic and Herb flavour! (Ta, Karen! Just cos you said)
They’ll be the same price per packet as the Sundried Tomato (£1.20) while the Plainwill be £1.10.
Market is Saturday, 10am to 12.30pm at Dalry Town Hall.
EDIT: I typo’d the price of the Plain Oatcakes. I have fixed it now. It should have been £1.10 to begin with.
So, tomorrow I begin my preparations for the Farmers Market this weekend. Quite excited this time, and less anxious as I’ve had so much great feedback.
I’ve been secretly working away on recipes; tweaking some of the basics and experimenting with new flavours. Only one made the grade so far, although there are others with promise. I’ll be adding it to the roster for Saturday, but you’ll all have to wait a bit yet to find out what flavour it is!
The sun has dared to shine two days in a row, thus drawing me out to put my baby veggies into their beds.
Glass corn in the deep bed
All the glass corn in a row. A rogue slug has nibbled on one of the smaller ones. Must get crushed shells down to deter them!
Little gems and runner beans
All the french beans and lettuces now out. The lettuces needed a bit more breathing space.
It was too bright to see the screen on my phone, but it looks like I managed to get a pic of the carrots in their bath.
Winter Purple Broccoli
These are the winter broccoli. Just like the carrots I’ve cut slits in weed guard to plant them into. Hopefully this means minimal weeding! The broccoli are still in their original pots, I’ve just cut the bottom off to minimise root disturbance and maximise root depth.
This stuff will be ready by September.
Tomatoes in the greenhouse
Tomatoes also planted with their original pots. Again deeper roots, but also better moisture retention.
Chilli peppers in double pots for root depth. Still a few to be potted up. Iain found another stash of deep pots today while garden tidying.
Everything is watered and in it’s oroper place now. Lots of zero food miles, organic, homegrown veg just waiting for summer! Fingers crossed.