Category: Recipes

Colonial up

Last nights chicken was great, definitely have that again. So:

  • Butterfly two chicken breasts
  • Mix together:
    • desert spoon of olive oil
    • 3 desert spoons of sheep’s yoghurt (or Greek)
    • 2 desert spoons of lime juice
    • 1/4 teaspoon of cinnamon
    • few grinds of black pepper
  • slap it all in a plastic zip lock bags and maul it about
  • refrigerate for 30mins to 2hrs
  • BBQ

Today started overcast so Breezy was out the door with a strimmer before breakfast to finish off the bracken. Meanwhile I sorted breakfast and made myself useful around the house (drank coffee).

After breakfast we booted up the old satellite internet and worked through to about 11am.

Started outside with a few odd jobs like varnishing the inside of shutters before tackling the issue of a dirty great stove lurking in the back of the van. Initially we thought that we would need to borrow one of those tracked transporter things off the Mayor to get it up to the barn. Then maybe get Anouk et René to give us a hand to get it in the door. Or we knew that Olivier (donkey man) was arriving later with some journalists and maybe he would help.

However, once I had taken the doors off and the grate out Breezy and I managed to get it onto the mucktruck and slowly eased it up the field and onto the deck for some titivating.

Once all blacked up and shiny, Olivier came and waved, then went, so Breezy and I then inched it into the barn.

Bit of weeding, pruning, playing with mortar and cracks in the outside wall; then showers, blackberry picking, food prep and back on the internet.

Veal tonight!


Cucumber Tomato Feta Mint & Dill Salad

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This salad has a good old Greek feel about it and is nice as a side salad if you having a BBQ.

I am not giving quantities for the cucumber and tomato just go by what looks right for how many you are cooking for.

  • Cucumber diced
  • Tomatos diced
  • Feta cheese cubed (you do not need to include this)
  • Finely diced red onion

For the dressing

  • 3 tsp dill fresh if you have it
  • 1/2 tbsp freshly chopped mint
  • 1 1/2 tbsp olive oil
  • 3tsp lemon juice

Mix dressing ingredients together and pour over the salad and toss.

This is refreshing, light and tasty.


Categories: Recipes, Salad Dressings

Hot Potato Salad with Dill and Mustard Dressing

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I have been trying out lots of new ideas on the food front and thought I would share a few summer ideas for the taste buds!!!!

Very simple to do like most of my recipes…..a potato salad other than something with mayonnaise makes a nice change

Simply pre cook some potatoes.

Whilst these are a cooking you can make the dressing which is as follows

  • 4tbsp olive oil
  • 3 tbsp red wine vinegar
  • 2tsp soft brown sugar
  • 1 tbsp whole grain mustard
  • 1 1/2 tbsp freshly chopped dill or dry if you don’t have fresh.

Mix altogether and when potatoes are cooked pour over dressing and toss.

We had these hot and they were yummy. We had some left over which went well with cold meats for lunch the next day.

Categories: Recipes, Salad Dressings

Rustic Sicilian Bread

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I found this on the web and tried it. Very easy and quick (30mins start to finish). Great for dips like humus or soups. Better serve hot and they can be reheated the next day easily; just run them under water from a tap and whack ’em back in the oven for 5 minutes.


  • 250g strong white bread flour
  • 1 tsp fast-action dried yeast
  • 1 tbsp olive oil , plus extra for drizzling
  • 200ml sparkling water
  • semolina , for sprinkling (optional)
  • finely chopped rosemary and Maldon salt, for sprinkling


  1. Heat oven to 220C/fan 200C/gas 7. Mix together the flour, yeast and 1/2 tsp salt. Add the oil, then pour in the water gradually, adding enough to make a soft dough. Knead the dough on a lightly floured surface for about 4-5 mins until the dough feels strong, bouncy and has a silky feel to it.
  2. Cut the dough into 8 pieces, then roll out into rough rounds about 16-17cm in diameter. (Don’t pile them on top of each other or they will stick together.)
  3. Sprinkle a baking sheet or two with semolina if you have it, otherwise leave plain. Lay the breads on the sheets and let them sit for 5 mins, then scatter with rosemary, salt and pepper and drizzle with olive oil. Bake in batches for 8-10 mins until puffy and golden. Can be made 3-4 hrs ahead.
Categories: Breads, Recipes

Herb Jellies

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Windfall apples make the best base, but you can experiment with quinces, crab apples, medlars and currants. Combinations such as crab apple n sage, apple n lavender flowers and redcurrant n rosemary are all great. You can add food colouring to make each combo distinctive.

  • Chop up 3lb/1.35kg of fruit and boil for 30 minutes until soft, add a few sprigs of sage, lavender, mint or rosemary
  • Strain through muslin resisting the urge to squeeze as it will make the jelly cloudy
  • Measure the volume of the juice and add 3/4lb or 350g sugar to every 20fl oz or 570ml juice
  • In a saucepan bring gently to boil dissolving the sugar, add finely chopped herbs or flowers
  • Boil for 10-15 minutes until setting point is reached (test a teaspoon full on a saucer of cold water – if it sets it is ready)
  • Bottle and label in jars

Another one from "Francine Raymond" in The English Garden.

Plum Chutney

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A surfeit of plums can be turned into a spicy chutney which is great with cold meats and cheese. Found in the English garden Magazine.

  • Chop 450g of stoned plums, an apple and an onion
  • Put in alatge pan and add a handful of raisins, 230g of muscovado sugar and a tbl spoon of salt
  • Add some chopped ginge, grated nutmeg, a cinnamon stick and a few star anise
  • Heat, stir and simmer 'til soft and remove the spice wood
  • Spoon into jars and label

 Job is a goodun!

Rhubarb Chutney

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As we have got a couple of rhubarb crowns to put in to the garden in the spring I decided that now would be a great time to expand the blog with some recipes.

Here's one I found in a gardening magazin.

  • Add 2lb of chopped rhubarb to a saucepan with 2 2 crushed garlic cloves, 1oz chopped root ginger, and half a teaspoon of cayenne pepper.
  • Add 1lb each of dark brown muscovado sugar and demerera sugar, 1 pint of red wine vinegar, a pinch of salt and the grated rind of 2 oranges.
  • Bring it all to the boil and simmer for 2 hours stirring regularly until it thickens. It goes sticky if you over cook it.
  • Bottle in clean warm jars and cover with plastic tops.