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!
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!
Many years ago I was helping a local lady in her house and couldn’t help noticing her tomato plants. They were heavily laden with beautiful, fat tomatoes, but the rest of the plants were cut back to the quick almost, with a wee sprouting of leaves at the top and a single stem to support them. I had to ask her about them as I’d just started trying to grow my own tomatoes. She explained to me that the leaves and the side shoots steal growing energy from the fruit, so it’s important to prune them off if you want to get plentiful fruit. She also explained that you need to start pruning once the second truss of flowers appears. I applied it to my own tomatoes and we got a magnificent crop, so I’ve followed her advice every year since.
Today was the first day of pruning for the year, and it always makes me feel like I’m being utterly savage with my poor wee plants.
We also fed them for the first time today to make up for the savaging. It’ll need doing every two weeks until they are done flowering. I’m going to soak the clippings to turn them into plant food, which is also a bit savage, but it will return the goodness the side shoots and leaves stole from the baby tomatoes.
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.
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
If you gently press the sides and the bread springs back rather than denting, it should be cooked through.
They are great with (quorn) bacon and sausages too. Happy eating!