Granola

6 cups dry to 3/4 cups wet


Other dry ingredients could be substituted e.g. seeds, wheat flakes

4 cups rolled oats
1 cup flaked almonds
3/4 shredded coconut
1/4 cup chopped nuts
1/4 cup oil
1/4 cup syrup
1/4 cup dark brown sugar
2 cups dried fruit
Preheat oven to 325 degrees F.
Measure and mix dry ingredients. Add oil and mix well. Add sugar and syrup. Mix well.
Spread in lightly greased tray.
Bake 10 minutes.
Take out of oven and stir several times while cooling, add fruit. Store in airtight container.

Walking again

This walk was on the sand dunes with DB.  One day I will be able to identify all these flowers!

Looks like some sort of viola.

Definitely a mushroom ----- or a toadstool.

Evening primroses - lovely perfume.

Looks like a dandelion but isn't.

Jam and things

Beautiful berries - black currant .......

..... and red currant ...

.... make beautiful jam ...

courtesy of friends who let us pick their berries.

Scones

• 225g plain flour
• 2 tsp  baking powder
• ½ tsp salt
• 30g caster sugar
• 55g butter
• 55g raisins or sultanas
• 150ml milk

Mix flour, salt and baking powder.

Rub in butter.

Stir in caster sugar and raisins.

Mix to a dough with the milk.

Roll out to 1 1/2cm and cut out scones.

Bake in oven at 200 degrees Celsius for 12 - 15 minutes.

Enjoy.

Rhubarb champagne

RHUBARB-CHAMPAGNE HOMEMADE

4 cups finely chopped rhubarb

4 cups white sugar

1/2 cup white vinegar

1 lemon finely sliced

25 cups water

Combine all ingredients and let stand in a pail for at least 2 full days.

Strain out fruit and residue and bottle.

Be careful, the mixture could become quite pressurized over too much time. Keep letting the pressure out of the bottles.

Chocolatey biscuits

8oz plain biscuits
4oz butter
2 tbls golden syrup
2tbls sugar
4tsp cocoa
Handful of raisins

For the icing, 4 oz icing sugar, tsp cocoa and a little water or melted chocolate

Melt butter, sugar, syrup and cocoa in a pan.
Add the raisins.
Crush the biscuits and add to the melted mixture.
Pour mixture into a swiss roll size tin and press down, put in the fridge to set.

Mix icing sugar, cocoa and water and ice over mixture or pour over melted chocolate.

Busy Day

I pulled out the first lot of mange tout and saved the peas for seed and cooking.