A New Farmers Market - Penshurst Place

Sorry it has been such a long time since my last post, February was a very busy month! Here is the latest Bake and Crafthouse news...

I have started selling at Penshurst Farmers Market which is in the most beautiful setting at Penshurst Place near Tunbridge Wells. It is held on the 4th Saturday each month and they have a cake lady so I am making desserts, this has involved a few pastry casualties but I am getting better each time and trying out lots of lovely new recipes including Hazelnut Meringues, Rhubarb & Custard Tarts & a Sticky Toffee Nut Pie, all delicious!

The market in February took place the day it snowed so it was a crisp and freezing morning but by last Saturday Spring was already in the air and I can't wait for the next market on Easter Saturday and I'm already looking forward to Summer mornings in the countryside.

I have also perfected my jam tarts using the Bake and Crafthouse jam, lovingly made by my Dad and I have just taken delivery of a fresh batch of two types of marmalade, more on this soon. Perfect timing for my Baking with Jam and Marmalade Workshop (for adults) coming up on May 22nd.

I have also been working on a new blog for the Cranbrook Farmers Market so take a look here for producer profiles and monthly news.

Apple & Honey Muffins

All our friends and family with apple trees have kept us with a steady supply since late July, it has been a bumper year! It is the end of the season now but there are still a lot of English apples around and if you have lots leftover from your own tree this recipe is great as the compote can be made and frozen now and then defrosted whenever you feel like a batch of these delicious muffins!

They make a delicious breakfast treat and are perfect for children’s lunch boxes, the apple compote keeps them lovely and moist.

Makes around 10 muffins.

Ingredients
5 tbsp apple compote (dice up your apples and simmer over a low heat with a splash of water until you have a thick mushy sauce)
90 ml sunflower oil
2 free range eggs beaten
3 tbsp honey
1 tsp vanilla extract
100g golden caster sugar
200g wholewheat plain flour (or a mixture of wholewheat & white plain flour)
3 tbsp rolled oats
1 tsp bicarbonate of soda
1 tsp baking powder
1/2 tsp cinnamon
2 tbsp sultanas
2 tbsp chopped pecans (optional)
Mixed seeds (pumpkin, sunflower, sesame) for the topping

Method
1) Preheat the oven to 180 degrees Celsius (350 Fahrenheit) and line a muffin tray with paper muffin cases.
2) In a bowl mix together the wet ingredients (apple, sunflower oil, eggs, honey, vanilla ext.) and sugar until well blended.
3) In a separate larger bowl sift the flour, baking powder, bicarbonate of soda and cinnamon and stir in the oats.
4) Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined, the mixture will be quite lumpy.
5) Add the sultanas and nuts in the last few stirs. Be careful not to over mix.
6) Spoon the mixture into muffin cases, filling 3/4 of the way up
7) Sprinkle the tops with the seed mix and bake for 20-25 minutes, the tops should spring back easily when lightly pressed, if not cook for a couple of minutes more and check again.

Blackberry Crumble Cake

I didn't get a chance to photograph this cake until it was nearly finished so I know it is a winner! I used blackberries as we have lots growing at the back of our garden at the moment but blueberries or raspberries would also work well.

Ingredients
For the Crumble
25g sugar, I used a mix of granulated and dark soft brown sugar
1/2 tsp cinnamon
1 tbsp oats
20g melted unsalted butter
50g plain flour

For the Cake
275g plain flour
175g golden caster sugar
150g margerine
2 eggs
150g reduced fat creme fraiche (or yogurt would work)
zest and juice of half a lemon
1 heaped tsp baking powder
1/2 tsp bicarbonate of soda
150-200g of fresh blackberries

Method
1) Preheat the oven to 180 degrees celsius and grease and line the base of a round baking tin (mine is 25cm dia).
2) Make the crumble topping by mixing the sugar, cinnamon, oats and butter together then rubbing in the flour, it should me slightly moister than a normal crumble mix. Put this to one side for later.
3)  Now for the cake batter. Cream together the sugar and margarine until light and fluffy.
4) Add the eggs one at a time and mix well followed by the creme fraiche and lemon.
5) Sift in the flour, baking powder and bicarbonate of soda and stir until just combined.
6) Fold in the fruit carefully so the berries don't break up too much.
7) Transfer the batter to your cake tin and smooth the top before sprinkling your crumble mixture over it.
8) Bake for 40 minutes, until a skewer comes out clean.

Cool on a wire rack and serve with a cup of tea or with custard or ice cream for a proper dessert.
 

Courgette and Broad Bean Fritters

Suddenly we have an abundance of courgettes and broad beans in the garden. We can pick the courgettes practically every day and we need to if we want to catch them before they become marrows! I can already see the small flowers of new fruit sprouting on the plant.

We have been eating and freezing lots of ratatouille but I also like to make these courgette fritters which are ideal to take on Summer picnics as they are delicious warm or cold.

This recipe makes 10-12 fritters.

Ingredients

2 large courgettes or 4 small ones, around 350grms

half a cup of shelled broad beans

3 spring onions

100grms feta

1 tbsp fresh mint (more if you like!)

1 tsp lemon zest

2 large eggs

1 heaped tbsp plain flour

salt & pepper to season

olive oil for shallow frying

Method

1)Take the broad beans from their pods and boil for 2-3 minutes (or you can use frozen broad beans or even peas if you prefer!). Cool immediately by running under cold water then shell the beans. They are a fabulous bright green colour inside!

2)Grate the courgette on the larger holes and squeeze out as much excess liquid as you can.

3)Chop the spring onions, feta and fresh mint and mix together with the lemon zest.

4)Break the eggs and whisk together, add the grated courgette and onion mix, combine and then stir in the flour.

5)Season with salt and pepper. The batter will be lumpy and should not be too wet.

6)Heat a little oil in a non-stick frying pan and drop spoonfuls of the batter in, flattening with the back of your spoon to form the fritters.

7)Fry gently for approx. 2 minutes each side, they will be golden and the egg should be completely set.

Eat warm straight away with plenty of fresh salad leaves or cool and refrigerate to take on your picnic.

Where is Summer?

The longest day of the year has now come and gone but what has happened to the sunshine? After a fabulous Spring, June has been a bit of a washout. In spite of all the clouds and rain there are still small signs of Summer in the garden and we are starting to enjoy the fruits of our labours earlier in the year...   

 

Our first sweet pea flowers.

 

Rows of rocket shooting through.

 

The first courgettes.

A handful of homegrown raspberries.