Hosting a series of “Plot Luck” Suppers on my allotment this summer has been a highlight of my year! The summer months,where there is plenty of delicious produce coming from the allotment, have always inspired me in the kitchen. And when I cook I want to share it with people. So after the success of…… Continue reading Hosting a “Plot Luck”Allotment Supper
I love chioggia beetroots, their pink and white stripes just make me so happy! But when you cook them and they go a kind of disappointing yellow grey colour. That does not make me happy. So, in order to enjoy them at their candy cane best I discovered that the best way is to make…… Continue reading Plot to Plate: Quick Pickled Chioggia Beetroot
Happy Yule! The shortest day is now behind us and the daylight will grow each and every day until Midsummer now! To celebrate the solstice I gathered a few of my close friends for a little socially distanced celebration down on the plot. I chose to have a dessert buffet to go with the hot…… Continue reading Happy Yule!
I like to make this Boo-Boo Balm to use on chapped skin, bruises, scrapes, dry skin, whatever needs something nice and rich and unctuous! The beeswax and calendula petals come from my allotment, the oils sadly don’t, but I love being able to use these things that I have grown to look after myself. Calendula…… Continue reading Anna’s Boo-Boo Balm
Rhubarb is plentiful on the allotment these days and I had a few leftover strawberries to use up quickly so I decided to make a quick crumble for dessert. The orange zest is really what makes this dish sing! 2 stalks rhubarb ~ 6 large strawberries 4 tbsp granulated sugar Zest of half an orange …… Continue reading Plot to Plate: Rhubarb, Strawberry and Orange Crumble
Perfect for using forced rhubarb and equally good as a hot pudding with cream or ice cream or cold as a cake this cake has a unique texture that is almost brownie like and will keep for up to a week getting moister with storage. 1 x 8″ square cake 125g unsalted butter, melted 185g…… Continue reading Rhubarb and Orange Cake
My quail finally started laying again yesterday after their (long) winter hiatus so I thought I would write a little bit about how to use different kinds of eggs in baking and cooking. Lots of people can find the differences daunting but it’s actually pretty simple. I keep quail and bantam hens and a friend…… Continue reading Eggs is eggs
Anna's Good Life 