Seems the weather keeps teasing us and giving us a taste of what’s to come – A day of glorious sunshine in between the dull & rain, is enough to lift the spirits , time to fling open the windows, lunch alfresco and the drudgery of the daily homework routine somehow seems all more bearable done in the afternoon sun.
Yesterday we we’re singing with the birds, everyone was cheery, flowers were picked to add a springtime bloom and the children gathered their boots & walking sticks and returned once more to their Swallows and Amazons lifestyle, trekking and exploring their mountainside with dogs & cats in tow.
My main vegetable patch is in need of resurrection, I’m trying to build the enthusiasm to to tackle it head on, what I have done, is create a little mini herb & salad patch in the border at the back of my house, just by the kitchen door & yesterday we enjoyed our first pickings of leaves & herbs & edible flowers in a fresh green salad.
We are down to one hen at the moment 😦 but soon her new friends will be arriving, I think she is enjoying eating solo and not having to share, and bless her she lays an egg everyday for us, good job really, as I often start a recipe or dish and then think …’bloody hell’ have I got any eggs ? . Yesterday was no exception, scouring the fridge for inspiration & decided to rustle up a red cabbage slaw, Oh no no mayo,- no worries I’ll just whip some up – Oh no, no eggs – Off to Henny Penny I trudged , she hadn’t let me down.
Today we’re back to wet & grey, with even talk of a ‘Red’ alert on weather warnings ! So I’m feeling the need for comfort food and sharing. Luckily this afternoon is my ‘Book Club’ and we going to chat about The Kasmir Shawl by Rosie Thomas , a tale of The Raj, Colonial India & Wales, so I’ve baked a spiced Tea Bread & Victoria Sponge, hopefully sweet tastes to match the beautiful tale.
SPICED TEA BREAD RECIPE
250 gr of Sultanas soaked in 300ml of cold tea, leave overnight.
I use a Moroccan tea, flavoured with cinnamon, chicory, liquorice, orange & mint.
Mix with :
2 beaten eggs
250 gr of SR flour
200 gr of Brown sugar
2 tsp of mixed spice
Stir well together – then pour into a lined 2lb loaf tin – bake at 175 c – for 1 hour until risen and dark golden.
Enjoy with butter and jam and of course a lovely cup of tea.