Courgette and Mushroom Bread

At the weekend I got busy baking a loaf of courgette and mushroom bread. It was very tasty! I recommend it to anyone with a glut of courgettes. I only needed to add half of the amount of recommended water and needed quite a bit more flour whilst kneading. So you might wish to bear that in mind.

Garlic Plaiting

We got a little eager and harvested our garlics too early because we had a couple showing signs of mould. Luckily only a few were affected so the survivors were hung up in the shed to dry out for a couple of weeks. Once they were all dry I plaited them together and here is the final product. Hopefully these will store well for the next few months.

Jack Frost came to visit!

Everything seemed to be going so well. My tomatoes and runner beans were dominating my cold frames and what with peppers, chillies, aubergines and cucumbers all demanding room, I decided to take a calculated risk and plant some outside. After all it has been the hottest April on record.

But the calculated risk didn’t pay off… 2 days after planting them out and only a few weeks after sun damage. Frost sneaked up on me and claimed them. So I thought I’d share a pic or two of what frost damage looks like. Guess I need to exercise a little more patience and wait a few more weeks before planting any more out.

Tomatoes on the left, Runner Beans on the right.

Attempt #1 at growing an Avocado Tree

England doesnt exactly have the ideal climate for growing an Avocado tree. However i’ve been assured by several articles that it is possible to get one to grow here, it just takes a little patience… upto 10 years apparently!!

So armed with a little advice, i’ve selected 1 of the 3 listed methods of getting an Avocado seed to germinate.

“leave the seed in direct sunlight until it starts to split. Then pot it up”

Sounds simple enough.. lets see how it goes!

Mini Rhubarb Pies

Courtesy of my colleague David for the recipe and my neighbour for the rhubarb, I tried out a new recipe this weekend. Its very easy to make and super tasty too.


100g of butter
100g of caster sugar
4 egg yolks
250g of plain flour
1tsp of baking powder

1. Cream the butter and sugar together.
2. Add one egg yolk at a time until its all mixed in together
3. Add the flour a litte at a time until its all mixed together and a smooth pastry is formed.
4. Roll out the pastry and place in a greased muffin tin. (Makes approx 18-20 small pies)

600g of uncooked rhubarb cut into small pieces
60g of corn flour
4 egg whites
200g caster sugar

1. Mix the chopped rhubarb with the cornflour.
2. Whisk the egg whites together until you can form soft peaks.
3. Gradually add the sugar into the egg whites.
4. Fold the rhubarb into the egg whites and sugar mix.

Place the meringue mixture into the pastry cases. Cook for 20mins at 170