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Archive for October, 2016

A lot of children will be enjoying half term this week whilst many others will have to wait until next week, I love half term as it usually includes Halloween and Bonfire Night, every year I try out new treats and decorations here are this year’s ideas:

 

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Mummified Sausages

Ingredients

  • 8 Sausages (long and thinnish if possible)
  • A packet of ready rolled Shortcrust pastry (approx. 375g)
  • An egg (beaten)
  • Tomato puree
  • Tomato Sauce or dips of your choice

What you need to do

  1. Preheat the oven to 190C/Fan 170 and line a baking tray with greaseproof paper.
  2. Lay out your pastry sheet and cut it into 1cm strips.
  3. Starting at the bottom , wrap a pastry ‘bandage’ around each sausage in one direction, then repeat and wrap another strip of pastry in the other direction overlapping to look like a mummy, leave a space for the eyes, dip a cocktail stick in the tomato puree and dot on two eyes.
  4. Brush the pastry with a beaten egg and bake in the oven for 25-30 minutes until the pastry is golden and the sausages are cooked through.

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Witches Fingers

Ingredients

  • A packet of ready rolled Shortcrust pastry (approx. 375g)
  • An egg (beaten)
  • Tomato puree
  • Dried grated hard cheese
  • 1 or 2 Peperami Sausages

What you need to do

  1. Preheat the oven to 190C/Fan 170 and line a baking tray with greaseproof paper.
  2. Lay out your pastry sheet and cut into approx. 20 pieces.
  3. Roll out each piece to the length of a finger, gently round one end and press in the tip of a knife for the fingernail, using the knife score two lots of 3 lines across the finger to resemble the knuckles.
  4. Cut the Peperami into 1.5cm slices and then cut each slice in half, dab some tomato puree at the end of the finger and press on your peperami finger nail.
  5. Place on a baking tray, brush with the beaten egg and sprinkle on the cheese.
  6. Bake for 15-20 minutes until golden brown.

Serve both with your favourite dips and watch them disappear

 

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Spooky Twig Spiders Webs

What you need

3 twigs of similar length and thickness (per web)

Light coloured string or wool

Plastic/rubber spiders

What you need to do

Lay your 3 twigs on the floor then tie and knot the string/wool around the middle to secure, then carefully loop the string tightly around each branch working in a circle until you reach the end of the twigs, cut and knot the string leaving a long length to hang your web up. Thread your spiders on to the web between the string or tie them on. I have hung my web on the front door.

 

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Spider Lights

What you need to do

Simply fill jam jars/glass bowls/vases or containers with shop bought ‘spiders webs’ or cotton wool (stretched and pulled), place a safe LED tea light (white or coloured) in the middle and your scary spiders in between the web and the glass, place on your windowsill or by the front door.

 

Have fun

Gill

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Last Saturday we went to our friend’s wedding, it was at a beautiful old hotel in the Forest of Bowland surrounded by glorious countryside, the weather couldn’t have been better it was calm, sunny and mild, the surrounding trees were looking at their best in stunning shades of gold, amber and red – it was perfect.

The groom is an Arboriculturalist, and trees played a part at their wedding, they were on the invitations, order of service and the menus, at the wedding breakfast each table had been named after a tree and at each place setting was a favour for each guest, it was a tree sapling beautifully presented in its own woven pouch. We were sat on the ‘Rowan’ table so received a Rowan tree, other tables included Beech, Sweet Chestnut, Hawthorn, Wild Cherry, Field Maple Oak, Crab Apple, Birch what a fantastic idea and a gift that will last a lifetime (ours, our children’s and grandchildren’s) it went down well with all the guests and everyone took their trees home.

Trees make a lovely and unusual gift they can be planted to mark a special occasion, the birth of a child, a wedding, birthday, retirement, mothers/fathers day, an anniversary, and also to remember someone by they are a powerful symbol representing eternity and life.

Growing your own trees

Now is the ideal time to grow your own trees, this year there is a bumper crop of tree seeds/fruits such as acorns, conkers, beech seeds and sycamore/maple/ash keys, most are now on the ground and ready to be collected. Choose seeds that are firm, undamaged and mould/disease free, place in a plastic back to retain their moisture before planting. Sow your seeds in trays, modules or pots depending on their size, in a mixture of 50% multi-purpose compost and 50% perlite or coarse grit, water the compost and allow to drain, sow your seeds to a depth of roughly the height of the seed, small seeds will only need covering lightly with compost, label with the variety and date.

To prevent the compost from drying out cover with an inflated plastic bags, cloche, plastic lid or sheet of clear Perspex, place on a cool windowsill, in a cold frame, greenhouse or polytunnel, keep the compost moist but not soggy. When your seedlings start to emerge remove the cover and when large enough (a good indicator is when you see roots growing through the bottom of the container) transplant into individual pots to grow on. In Spring harden them off and grow on outdoors, if they are large enough in Autumn plant out in their final growing position, this can be delayed a year or two to allow your trees to grow to a larger size, you will need to repot each year into a larger container to allow their roots to grow, container grown trees will need regular watering and feeding once a month with a liquid fertilizer.

If the weather is good this weekend get outdoors, collect and sow some tree seeds.

Gill

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red-tomato-chutney

This morning there is a faint smell of vinegar in our house, yesterday I made Red Tomato Chutney using the crops that I had grown, Tomatoes (Large fleshy beef variety that contain very little juice or seeds), Onions and Bramley Apples, I made a large batch which produced 13 jars of this wonderful chestnut brown preserve, it cannot be eaten straight away as most chutneys take time to mature and should be left for at least a month before opening, I like to leave mine a little longer and will be eating this at Christmas with the Turkey. There are so many variations of Chutneys I think it is a case of anything goes whether its fruit, vegetables or a combination of both, it’s a great way to use up the last of your crops or alternatively to make good use of a glut. The word ‘Chutney’ is derived from the Hindu word ‘chatni’ which means strongly spiced if you like lightly spiced chutney then this recipe is perfect for you.

Red Tomato Chutney

Ingredients

  • 900g/2lb Tomatoes (firm but ripe)
  • 450g/1lb Onions
  • 450g/1lb Cooking Apples (weight when peeled and cored)
  • 450ml/¾ pint Malt or Wine Vinegar (I used Malt)
  • ½ – 1 teaspoon Ground Ginger
  • ½ – 1 teaspoon Ground Mixed Spice
  • 350g/12oz Sugar
  • 300g/10oz Sultanas
  • Salt and freshly ground Black Pepper to taste

What you need to do

  1. Skin and chop the tomatoes, peel and finely chop the onions and the apples.
  2. Put all the ingredients into the preserving pan except for the sugar, sultanas and the seasoning, simmer gently until tender.
  3. Add the sugar and stir over a low heat until dissolved then put in the sultanas and seasoning.
  4. Simmer steadily, stirring regularly until it is the consistency of a thick jam.
  5. Spoon into hot sterilized jars, add a waxed circle and tighten the lid securely.
  6. Store in a dark, cool and dry place.

Notes:

  1. I made 2.5 times the above quantities in a large stainless steel pan 17cm high x 25cm diameter, this is the maximum volume that can be made in this size of pan.
  2. Once the sultanas have been added you need to stir the mixture regularly as they sink to the bottom and can burn.
  3. If the chutney is slow to reduce down to a jam consistency, spoon off some of the watery mixture from the top of the pan and sieve out the vinegar liquid returning any pulp to the pan.

Homemade chutneys, jams and preserves make a lovely personal gift, why not plan ahead and give friends/family a home produce hamper this Christmas.

Gill

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Autumn if traditionally Fungi or Mushroom time, yet we can buy White mushrooms all year round, they may just be another item on your shopping list but take a closer look they are quite intriguing.

Their scientific name is Agaricus bisporus they can be white or brown, when immature and white they may be known as ‘common mushroom’, ‘cultivated mushroom’, ‘button mushroom’ or ‘white mushroom’, when immature and brown they may be known as ‘chestnut mushroom’, ‘brown cap mushroom’, ‘Italian brown’ or ‘brown cap mushroom’, when they are mature and the cap flatter they are known as ‘Portobello mushrooms’, they are one of the most widely eaten types of mushroom in the world.

Mushrooms, often wrongly grouped with vegetables, are very healthy, they are low in calories, fat-free, cholesterol free and very low in sodium yet they contain important nutrients such as Vitamin B (niacin, riboflavin), selenium, potassium and Vitamin D.

There are three main parts to the mushroom:

  1. The Cap or Pileus, which can grow to 5-10 centimetres in diameter, when it starts to grow it is like a small ball as it gets bigger it flattens out.
  2. Underneath the cap are the gills which are initially pink, they then turn red-brown and finally a dark brown this is where the spores are.
  3. The cylindrical stalk or stripe can grow up to 6cm tall and 1-2cm wide and has a ring around it.

Mushrooms grow from microscopic spores, each mushroom can have 16 million spores, although they are microscopic there is a way that you can see them with the naked eye by making a Mushroom Print.

What you will need

  • Some mature (flat) mushrooms
  • White paper
  • Cups/Glasses
  • Newspaper

What you need to do

  1. Place the white paper on top of the newspaper making sure that the newspaper is flat, (the brown colour of the mushrooms can go through the white paper and stain the surface underneath).
  2. Remove the stalk of the mushroom carefully and place the cap with the gills down on the white paper.
  3. Place a cup or glass over the cap to stop any air currents and leave for about 24 hours.
  4. Remove the cup/glass and carefully lift off the mushroom you should have a ‘print’ made from the spores, the print should look the same as the underside of the mushroom.

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Why not discover mushrooms today?

Have fun

Gill

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