Country-life Archives - Savour the Moment

13 August 2019

The Cottage Vegan

Rachael Care – the face behind The Cottage Vegan

A cup of tea and a chat with Rachael Care – The Cottage Vegan

Although we live in the same, small North Notts village, I had never met Rachael – until the village plant sale at the Clayworth Memorial Hall. A few of us had taken homemade cakes to sell to help boost the proceeds. Rachael had made a selection of vegan muffins which looked eye-poppingly gorgeous.

Blueberry and lemon Chelsea buns drizzled with glace icing — Sticky blueberry and lemon Chelsea buns drizzled with glace icing

A gap in the market for vegan food locally

She and I chatted and it seemed that she was on the verge of starting up her own business ‘The Cottage Vegan’. Having done some research locally she discovered that there is a gap in the market for home-prepared, vegan food. After the plant sale we linked up on Facebook.

Such glorious cakes

The pictures she was posting of her glorious cakes gave me the idea that someone I know might appreciate one of her creations. I messaged Rachael and within minutes she responded saying that she was baking at that moment and would have a carrot cake ready for me that very afternoon. Now that is service! The cake went down a treat, it tasted divine and it didn’t break the bank!

A very col,our full Hummingbird cake decorated with edible fresh flowers — Hummingbird cake, decorated with edible fresh flowers

Cup of tea and a chat

I asked Rachael if she fancied a chat over a cup of tea and she kindly invited me to her cottage. And it is is exactly as you would imagine – a typical English cottage in a typical English village! She has over a hundred cookery books and her kitchen is all neatly laid out ready for the next baking session. It seems that ‘The Cottage Vegan’ (very aptly named) went ‘live’ on 1st July. One month in and business is already brisk. Simple word-of-mouth alongside social media and the orders are rolling in.

All set for afternoon tea with fresh flowers a cup of tea and an apple cram horn — Afternoon tea with apple cream corn

We made a connection

She and I seemed to connect, having much in common: a love of cookery, making things, creativity and ‘flavour’! I was bowled over by her determination and passion and asked her how she had arrived at this point in her life – on the cusp of a new business. It seems that she has taken a long and winding route to where she is now.

Buckwheat pastry with cheese, onion, tomatoes and homemade mango chutney — Buckwheat pastry patties with cheese, onion, tomatoes and homemade mango chutney

Back to school

Rachael has worked with various companies in administration and also at one point as a carer. But she had always harboured the desire to learn to cook, although she could already cook she wanted to learn to do it professionally. She was encouraged to follow her dream by her husband so gave up her job and started a vocational college course https://www.don.ac.uk/.

If you don’t ask you don’t get

With a need to keep some money coming in and also to get a foot into the catering industry, she took a job as a chamber maid at a local hotel with a fine dining restaurant attached http://www.mountpleasant.co.uk/ . One thing led to another and she dared to ask the Head Chef if he would give her a job. To her surprise he said ‘yes’! and he continued to be her mentor and oversee her progress… and her rise to pastry chef.

Satay skewers and rainbow salad — Satay skewers with rainbow salad

Home is where the heart is

Something that has always been on her mind is, like me, she loves to be at home. All those endless days spent staring out of someone else’s window with a longing just to be at home. Also like me, she enjoys her own company. All this points to where she is, developing her own business from where she loves more than anywhere else to be… her own kitchen.

Business is booming

Market research was to supply her husband’s colleagues with her first bakes, actively encouraging their feedback – and ultimately their orders, which began to gather momentum. She now finds herself very busy. Because she is flexible and open to suggestions she is constantly adding new lines and experimenting with flavours. She will even prepare a week’s worth of readymade vegan meals to people who don’t have the time to shop and cook. It’s a service that is clearly much appreciated.

Get in touch with Rachael at the Cottage Vegan

Have a look at The Cottage Vegan’s Facebook page and if there’s anything thing there that tempts you (believe me there will be whether you are vegan or not!) send her a message. https://m.facebook.com/thecottagevegan/

Variety is the spice of life

So, it’s not just cakes… it’s Jamaican patties, vegan lasagne, bean and vegetable casseroles, flatbreads, vegan burgers, the most amazing gâteux, muffins and cakes – and probably anything else you might ask of her. All her bakes and makes are made to order with top-quality, local produce… and lots of love.

21 January 2019

The Tradition of the Clayworth Plough Plays

An image of three of the main protagonists, the Clown, the Sergeant and Eezum-Squeezum

Plough Monday

Plough Monday can be traced right back to medieval times. It traditionally saw the return to work after the break for Christmas, especially in northern and eastern England. The traditions for Plough Monday varied from village to village. Plough Monday was originally the first Monday after the twelfth day of Christmas, 6 January. Epiphany.

A unique tradition

The tradition very nearly disappeared during World War 1 and then again in the Second World War. Credit is due to the players and the landlords of both village pubs for upholding this unique tradition.

The Sergeant in his bright red coat — Enter the Sergeant

Plough Sunday

Naturally, the day before Plough Monday is not surprisingly known as Plough Sunday. This tradition more often than not, now takes place in Clayworth, North Nottinghamshire, on the third Sunday of January.

The death of the earth

In medieval times and in the dead of winter it was thought that the earth ‘died’ and there was a possibility that nothing would ever grow again. It was difficult to believe that the earth would ever wake up and again provide food..

A battle between Light and Dark, Good and Evil, Life and Death

I am lucky enough to live in the village of Clayworth in north Nottinghamshire, England where the most well-known of these plays still takes place. The ‘script’ is usually a bit of nonsense but has a hidden, topical message somewhere within. A pretend battle is fought between Light and Darkness. Darkness is killed and then brought back to life by some miracle. The death of the Old Year and the arrival of the New Year is symbolised in this tableau.

The village pubs

This year the play was performed as usual in the surrounding villages on the Friday before Plough Sunday.

The Blacksmith’s Arms in Clayworth https://www.blacksmithsclayworth.com/ and the Brewers Arms, also in Clayworth, http://www.brewersarmsclayworth.co.uk/ both play host to the Plough Play on Plough Sunday.

An image of The Blacksmith’s Arms, one of Clayworth’s pubs to host the Plough Play — The Blacksmith’s Arms, one of Clayworth’s pubs which hosts the Plough Play

An image of the Brewer’s Arms, one of Clayworth’s pubs to host the Plough Play — The Brewer’s Arms at Clayworth who also play Bost to the Plough Play

It gets very busy

The bar at the Brewers’ begins to fill from 12.15pm and by 12.45pm when the players arrive, it is absolutely heaving. Get there early, get a drink and a seat… and if you think ahead book for Sunday lunch, you won’t be disappointed.

Old Eezum-Squeezum

A fiddler and an accordionist enter the pub, followed at different times by the players: the Clown, the Plough ‘boy’, the ‘Horse’, the Soldier, Old Eezum-Squeezum (sometimes known as Beelzebub), and the Doctor. Sounds bizarre and yes it is, but highly entertaining and amusing with rhymes and short songs which have been passed down through the years. There is even a sword dance!

It was once common for those who took part in these plays to blacken their faces as a disguise. They might also include something to associate with nature in their costumes such as a flower or feathers.

A Morris-cum-Sword dance takes place in a very confined space — A Morris/Sword dance in a confined space

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Eezum-Squeezum lies dead on the floor surrounded by all the other Plough Players — Eezum-Squeezum – dead on the floor!

It’s a miracle!

The climax of the play is the fight between Light and Dark, Good and Evil, Life and Death. It culminates in the slaying of Darkness (Old Eezum-Squeezum) – who is usually brought back to life by ‘the Doctor’ – and everyone lives happily ever after – with a pint in hand!

An image of Bessie singing her lament — Bessie… or Bill Oddie!

Good luck, fertility and wealth

The play brings together farmers and villagers. The purpose of the play is to bring luck, fertility and wealth. You need to be there in order to get your share, so put the date in your diary for 2020!

16 November 201817 November 2018

How to Make the Perfect, Braised Red Cabbage

How to make perfect Braised Red Cabbage

Ready to serve. Colourful, tasty, braised red cabbage

This is the perfect vegetable accompaniment to many of our favourite, comforting, winter dishes. It goes just as well with a hearty Cottage Pie as it does with Christmas dinner! And it’s the perfect fruity, side-dish for game – particularly venison. It is so easy to make and it freezes well.

It’s definitely a family-pleaser – even for those of us who aren’t that keen on their veggies… well not yet anyway!

Ingredients

750 gms red cabbage, shredded (coût out the core, as in the picture above)
2 red onions, peeled and thinly sliced
2 cooking apples, peeled, cored and chopped
100 gms sultanas
250 ml vegetable stock http://www.oxo.co.uk/
6 tablespoons white wine vinegar https://www.aspall.co.uk/shop/vinegar/classic-white-wine-vinegar
Course salt
Black pepper
2 tablespoons soft brown sugar

These quantities make enough for a decent-sized portion for eight to ten people.

Chopped and sliced! All the lovely ingredients prepared to make braised, red cabbage

What you need to do

Put the cabbage, onion, apples, sultanas, sugar and seasonings in a large pan
Pour the stock and vinegar over
Cover and bring to the boil. Turn down to simmer for approximately 45 minutes until the cabbage is tender
If there is still some liquid left at this point, leave the lid off and boil for a few minutes until reduced and syrupy
Serve hot or cold

This dish can also be cooked in the oven. Place all ingredients in an ovenproof dish, cover and bake in a preheated oven 180oC for about an hour.

Make it now and put it in the freezer for Christmas!

So that’s another job crossed off the ‘Christmas-to-do’ list. Get it in the freezer!

4 November 20186 November 2018

How to Make a Traditional Christmas Pudding

All about the traditional, humble, Christmas Pud

It is thought that the humble plum pudding’s association with Christmas goes back to medieval England. It seems that the pudding should be made on the 25th Sunday after Trinity and that it be prepared with 13 ingredients to represent Christ and the 12 apostles, and that every family member stir it in turn from east to west to honour the wise men and their journey in that direction.

A colourful array of fruits and spices to make A traditional, British Christmas pudding — All the ingredients needed to make a tradional, British, Christmas pudding

The Church and the Pud

However, recipes for plum pudding mostly start to appear in the 17th century. It had a very strong connection with the church.

The ‘collect’ for the Sunday before Advent in the Church of England’s Book of Common Prayer begins with the words ‘Stir up, we beseech thee, O Lord, the wills of thy faithful people; that they, plenteously bringing forth the fruit of good works.’

This led to the custom of preparing Christmas puddings on that day which became known as ‘Stir Up Sunday’. Stir Up Sunday for 2018 would be 25 November. I am ahead of the game this year.

Fruits from all corners of the world

There was a variety of ingredients and methods of making plum puddings. Many pudding recipes often contained meat, as well as the sweet ingredients. Before being steamed in a cloth the ingredients were sometimes stuffed into the stomach of an animal – similar to that of the Scottish haggis or sausages.

I like to think that the fruits and spices represent all the corners of the world and symbolise the harvest and survival food for winter. A pudding fit for a king!

A favourite recipe

It’s really quite easy to make Christmas pud. Especially if you have a tried and trusted recipe – like Delia’s. https://www.deliaonline.com/ It’s always a winner and it always turns out just right. Thank you Delia… although over the last 30 years, I have made it my own. It makes 3 – 4 puddings dependent on the size of your bowls.

The equipment you will need

A bowl, wooden spoon, sharp knife, grater all needed to make Christmas pudding — The utensils needed to make Christmas pudding

Ingredients (a few more than 13!)

225g shredded suet http://www.atora.co.uk/
A heaped teaspoon teaspoon mixed spice
A heaped half a teaspoon grated nutmeg
A heaped half a teaspoon cinnamon
110g self raising flour
450g dark soft brown sugar
225g breadcrumbs made from stale bread
225g sultanas
225g raisins
560g currants
50g chopped nuts
50g chopped mixed peel
Grated rind of 1 orange and 1 lemon
1 Apple peeled and finely chopped
4 large eggs
150 ml barley wine
150 ml stout
60 ml rum

Ten easy steps

Get help with the stirring of the pudding — Stirring the pudding. Don’t forget… east to west – and make a wish!

Mix the suet, flour, bread crumbs and spices in a bowl.
Carefully add the dried fruit, peel and nuts to the flour.
Add the chopped apple, and grated orange and lemon peel
Beat the eggs in a roomy jug, add the alcohol to the jug – pour over all the other ingredients
Stir (you may need help) and make a wish – don’t forget to stir from east to west – and make a wish!
Line 3/4 pudding bowls with greaseproof paper – no precision required.
Microwave on high for 5, 6 or 7 minutes – dependent on the size of the bowl (a half litre bowl 5 mins) and the power of the microwave
Allow to cool
Wrap each pudding well in greasproof paper and either store in an airtight container or freeze
Then, when needed, steam the pud for as long as possible – all morning if you can, just keep checking the water level. My mum told me that the longer you steam your pudding the darker it will become.

Bowls ready for the pudding mixture — The prepared pudding bowls

When it is time to serve the pudding, unwrap, turn upside down on a large plate – flambé and serve with brandy sauce. Amazing and quite a finale to Christmas dinner.

So, now you have time to get everything you need – just in time for ‘Stir Up Sunday’!

27 October 2018

Savour the Homemade Christmas Mincemeat

Mincemeat – it goes back a long way…

About thirty years ago a friend convinced me that homemade mincemeat was the best. She was not wrong and pointed me in the direction of Delia Smith https://www.deliaonline.com/. Yes of course I had a Delia Smith cook book (well four actually), seriously who didn’t back in the 80s? I loved that book, I never had a failure from it! However, I did adapt and ‘improve’ a little and put my own spin on certain recipes. But in the main, we have Delia to thank for this delight.

Ingredients for mincemeat — The glorious ingredients for mincemeat

The origins of mincemeat

I love the origins of the mince pie too. The ingredients for the mince pie we know and love can be traced back to the return of the crusaders from the Holy Land. Middle Eastern methods of cooking (which sometimes combined meats, fruits and spices – Heaven forbid!) were popular at the time. Pies were created from such mixtures of sweet and savoury foods (I am not sure about that either!) In Tudor England, shrid pies were formed from shredded meat, suet and dried fruit. The addition of spices such as cinnamon, cloves and nutmeg was, ‘in token of the offerings of the Eastern Magi.’ During the English Civil War they were banned, on account of its connection with Catholicism. Crikey! The hubster would never have survived. I also believe it is ‘bad luck’ to refuse a mince pie (I avoid being offered one) and… you should always make a wish as you bite into the first one of the season.

Everyone loves a mince pie… well nearly everyone

They are well-loved in our household. My son loves them with an almond paste/marzipan top. The hubster just loves them! Fortunately (or unfortunately) I DON’T. Anyway, here is my recipe for homemade Christmas Mincemeat:

The equipment you will need:

Ingredients

450g cooking apples, peeled cored and finely chopped
225g shredded suet http://www.atora.co.uk/
350g raisins
225g sultanas
225g currants
225g ready mixed chopped peel
350g dark, soft brown sugar
Grated rind and juice of 2 oranges
Grated rind and juice of 2 lemons
50g ready chopped almonds
4 teaspoons mixed spice
Half a teaspoon ground cinnamon
Half a teaspoon ground nutmeg
120 ml brandy

What to do:

Fresh fruit prepped for mincemeat — Prep the fresh fruit

Mix all the ingredients (except the brandy) in a mixing bowl. Put the bowl into a preheated oven 120^oC for three hours.

Fill your house with the amazing Christmassy aroma.

After three hours remove from the oven and allow to go completely cold – then stir in the brandy. Fill some clean, sealable jars or plastic containers.

The finished product, Homemade Christmas Mincemeat

It makes this much! Enough for probably 100 mince pies! It will keep for a very long time. Yes, it is a faff but it is definitely worth it. Savour the Homemade Christmas Mince Pies!

25 October 201810 February 2020

A Circular Walk in the Highlands

Linn of Tummel Circular Walk

Linn of Tummel walk — View from Garry Bridge

Easy to park, easy to do this circular walk

It was free to park the car which was a bonus. The day was dry, slightly overcast and not too cold although the sun did peek through at points. Perfect weather for a good, long, circular walk. After a flight of steps down to the river bank it was almost all flat. A well-worn path with a few steps here and there and a few tree roots along the way.

Pitlochry

Pitlochry https://www.pitlochry.org/index.html is world-famous for its ‘Salmon Leap’ which is a spectacle in the springtime when the salmon ‘leap’ to return to their spawning ground. This was our stop of choice at about the half way point of the walk. It is a pretty, touristy, small town which has its own railway station, quite a few shops selling Tartan and shortbread.

This one is definitely worth a visit...

A particular shop that caught our eye was the whiskey shop http://robertsonsofpitlochry.co.uk/ This little place is a real gem. It has a phenomenal range of whiskeys... and gins, some with a phenomenal price tag too! Attached to the shop is what looks like a small restaurant but is actually a whiskey-tasting experience room. Each place is set with a wooden, glass-holder which takes about 5 small glasses. There wasn’t a ‘tasting’ when we were there but we did buy a couple of glasses. A lovely reminder of our visit to Pitlochry.

‘Keep right on to the end of the road’

A quick coffee in the cafe across the road and we were off again to complete the circuit. We did this walk fairly recently and so the trees were decked out in their autumn colours. Just amazing, although my pictures don’t really do them justice.

circular walk" width="525" height="644" /> Linn of Tummel circular walk

If you ever take the ‘High Road’ to Scotland do yourself a favour, pack your walking boots and head for Garry Bridge.

Linn of Tummel circular walk — View of Garry Bridge

And there’s more...

And if this has aroused your interest in Pitlochry and you would like to know more about the surrounding area, then I strongly recommend you take a look here: https://www.myvoyagescotland.com/things-to-do-hotels-in-pitlochry

15 October 2018

Yes, even more Soup

Celery Soup

Today’s soup recipe is not to everyone’s taste but most people I know like it. It’s smooth delicious and nutritious! A quick and easy recipe. Almost impossible to go wrong and it freezes well. This soup has a lightness and it’s great for filling a flask to accompany a Winter walk.

Recipe for Celery Soup

(Makes enough to serve 8).

The equipment you will need:

a sharp veg prep knife and chopping board
a large soup pan
a wooden spoon
a hand blender

Soup making ute sils — Equipment for making soup

Ingredients

2 tablespoons olive oil
1 large or 2 small onions, peeled and chopped
1/2 large cloves of garlic, peeled and chopped
1 large baking potato, peeled and chopped
1 whole head of celery, washed and chopped
1 teaspoon sea salt
1 teaspoon ground black pepper
Few shakes of ground white pepper
2 veg stock cubes I used https://www.oxo.co.uk/ made up into 1 litre of stock
150 ml milk

Step 1

Peel and chop the veg

Step 2

Heat the oil. Sauté the onion and garlic for 3 minutes until translucent. Add the diced potato. Cover and cook on a low heat until potato is tender about 5 minutes. Add the chopped celery, cover and cook for 5 minutes. Add the hot stock, stir well, cover and cook for 10 further minutes. Add the seasoning. Stir well. Cover and cook until all veg are tender.

Step 3

Remove from the heat. Blitz with a hand-blender add the milk. Serve hot, or portion and freeze when cold.

Variation

Sprinkle on grated mature cheddar cheese and serve with crusty bread. Or crumble some Blue Stilton cheese on top.

11 October 2018

Thank Goodness for Soup!

Yes, I have been soup making – again. You can expect more of this.

Second soup-making session of the season

I had the sudden desire to make soup again yesterday. Tomato and Basil this time. Even though I say so myself, it was pretty good!

Recipe for Tomato and Basil Soup

(Makes enough to serve 8).

The equipment you will need:

a sharp veg prep knife
a veg peeler
a chopping board
a large soup pan
a wooden spoon
a hand blender

Ingredients

2 tablespoons olive oil
1 large or 2 small onions, peeled and chopped
2 large cloves of garlic, peeled and chopped
1 large baking potato, peeled and chopped
2 tablespoons tomato purée
2 tablespoons white wine vinegar
1 teaspoon sea salt
1 teaspoon ground black pepper
Few shakes of ground white pepper
2 veg stock cubes I used https://www.oxo.co.uk/
2 1litre cartons of tomato juice
1 tin tomatoes
Large handful fresh basil

Step 1

Peel and chop the veg

Step 2

Heat the oil. Sauté the onion and garlic for 3 minutes until translucent. Add the diced potato. Cover and cook on a low heat until potato is tender about 5 minutes. Add the tomato purée and white wine vinegar. Crumble in the stock cubes, stir well, cover and cook for 2 further minutes. Add the seasoning. Stir well. Add the tinned tomatoes. Cover and cook for 3 minutes. Add the 2 x 1 litre cartons of tomato juice. Stir. Cover and cook for a further 15/20 minutes or until all veg are tender.

Step 3

Remove from the heat. Add all the basil (I don’t think it is possible to have too much basil, although it is possible to have too little!) Blitz with a hand-blender. Serve hot, or portion and freeze when cold.

To make it even more heart-warming, sprinkle on grated mature cheddar cheese and serve with crusty bread.

3 October 20183 October 2018

It’s Soup Season!

Hurrah! It’s the season for SOUP!

I love to make soup. I find it very therapeutic and relaxing. It’s a good feeling to make it in batches and then freeze for cold, winter days. The only drawback is I probably make too much, the hubster tells me off for filling up the freezer.

First soup of the season

I got the urge to make soup yesterday. Carrot and lentil. I thought I would share the process with you.

Carrot and Lentil Soup enough to serve 12. (Good for a bonfire party or to freeze). Scale down for smaller quantities.

The equipment you will need:

a sharp veg prep knife and chopping board
a large soup pan
a wooden spoon
a hand blender

500g red lentils
1kg fresh carrots
2 tablespoons olive oil
1 large or 2 small onions
2 large cloves of garlic
1 teaspoon salt
1 teaspoon ground back pepper
half a teaspoon of turmeric (or more to taste)
half a teaspoon ground cumin (or more to taste)
2 veg stock cubes I used https://www.oxo.co.uk/ made up to a litre with boiling water.

Step 1

Peel the veg and immerse the lentils in cold water

Step 2

Step 3

Heat the oil. Sauté the onion and garlic for 3 minutes until translucent. Add the carrots, stir well, cover and cook for 3 further minutes. Add seasoning and spices. Stir well. Cover and cook for 3 minutes. Add soaked lentils. Stir. Add stock. Stir. Cover and cook for a further 20 minutes or until lentils are tender.

Step 4

Blitz with a handblender. Serve hot, or portion and freeze when cold.

Carrot and lentil soup — A comforting bowl of carrot and lentil soup

Variation

Add chilli flakes and extra cumin to spice up to taste. Serve with crusty bread and perhaps sprinkle some mature, grated cheddar on top – watch it melt! Delicious.

24 August 2018

How to make a Lavender bag

Capture the smell of lovely English lavender now

Now is the time to harvest the lavender that is probably growing in your garden. If not your garden then someone else’s close by! Let’s make a traditional, English lavender bag together.

Granddaughter Evie came to stay and so she was put to work with the scissors in the garden. A good bunch of lavender spikes later makes a lovely display as they dry out for a couple of days – without water.

Ready to create an English lavender bag

OK so now we have our lavender spikes. Here’s what else we needed:

A meter of netting (cost £1.50 from the local market)
A meter of ribbon (cost .75p from the local market)
Scissors
And of course… lavender spikes

And here’s what we did with the lavender

After leaving the lavender spikes for a couple of days to dry out pull off the flowers into a pile onto some paper

Cut x2 9”/23cm squares of net, lay one on top of the other for double thickness
With the net partially placed under the paper, push a quantity of lavender onto the net as shown

Draw up the corners and sides of the net without letting the lavender escape
My able assistant then tied a length of ribbon around the enclosed lavender – very tightly. Learning to tie a knot in the process.

A souvenir of a lovely summer

We made enough lavender bags to give to Mummy to make her drawers smell nice and even one for Daddy for the car. The smell in the kitchen was just divine. When we learned that the smell is ‘soporific’ and relaxing grandson Jack said that he would like one for his bedroom ‘Because sometimes it’s just too hard to get to sleep!’