Full Circle

The Spring is turning to Summer which is where I began this blog last year.


Captured in time a year of blessings that have printed out to form a snapshot in my time.






Counting my blessings as I truly know that the best things in life are free.....

so count your blessings too... a hug from a child, a moment with your face in the sun, a meal shared with loved ones, a walk on the beach and so much more....

This is my last post, but I will be reading yours....

God Bless.

Shelly.

Spelt Ginger Cookies

I made these Ginger Cookies for the first time this week and they are so yummy I thought I would share them with you...

You will need:

175g of unsalted butter
175g dark muscovado sugar
4 tablespoons of golden syrup
350g white spelt flour
2 teaspoons of bicarbonate of soda
2 teaspoons ground ground ginger
1 teaspoon ground cinnamon


Here's what you do....

Heat the oven to 160 C - gas mark 3.
Lightly grease 2 or 3 large baking sheets.
Put the butter, sugar and syrup in a large pan and melt gently over a low heat.
Sift together the flour, bicarb and spices then beat into the melted butter mixture removing pan from the heat and continue to beat till a soft dough forms that comes away from the sides of the pan.

Put walnut size balls of dough on the tray, space well apart.







Flatten them down slightly.

Bake for 10-12 minutes until golden, when you take them out of the oven bang the tray on the worktop, this gives them a cracked surface.

Leave on the tray to cool for 2 minutes then gently transfer to a wire rack to cool, they will keep in an air tight tin for about a week.

Happy Baking.

Shelly.

Easter Weekend - Part 2.

Easter Monday and the sun was still shining so we headed to Cambridge.


We walked through the 'Cambridge Backs' which takes you along the river at the back of many of the famous colleges.






The banks of the river are filled with Bluebells.

I love the buildings of Cambridge, especially the roof tops.

We walked across some of the many stone bridges.

The river was busy with Punts.

Is this guy the 'coolest' punt guide ever? I think so....

A peek into the inner court yard of Trinity College.

We cut through the backs to the craft/farmers market that is held on Sundays and Bank Holidays in the market square.

We bought some lunch at the market and on the walk back he strolled ahead and found the most perfect picnic spot for a most perfect spring day.

Shelly.

Easter Weekend..Part 1.

We were blessed with sunshine all weekend.

The house was full! we had our meals in the garden.






The little ones had their own all day party!

Everybody joined in the Easter Egg hunt......

More chocolate anyone?

and I am rarely happier than on days like these.

Shelly.

Easter.

Wishing you a Very Happy Easter Weekend.






Hope you get a visit from the E.B.

and he brings lots of lovely goodies.....

'The Lord is risen indeed' - Luke 24:34

Happy Easter.

Shelly.

April Joy

The 'girls ' came over and they had the first picnic lunch in the garden. They will coming over again this week and we will be getting ready for the Easter weekend. We are planning a day of egg painting, decorating Easter baskets and making Easter nest cakes all in preparation for a big family Easter Sunday lunch and egg hunt in the garden. and this week our beautiful Grandson was born into a family where he will be treasured and much loved by all his family and all his 'girlie' cousins!

The best of April blessings.

Shelly.

Lemon Pots.

These are lovely Lemon Pots, so easy to make and everyone loves them!

You will need:

1 500g tub of Greek Yogurt

1 200g tub of Creme Fraiche

Small pot of double cream

1 unwaxed Lemon

1 jar of 'homemade style' Lemon Curd ( make your own, see below or buy a jar from the Deli or farm shop)

Note:

You can also make a good 'skinny' version of this using all 0% or low fat yogurt, creme-fraiche and cream.

Place the yogurt, creme fresh and cream in bowl and mix together, add the juice of the lemon and finely grate in the zest, stir in as much of the Lemon Curd to suit your taste (I always use at least half the jar!)

Put the mix into little cups (Espresso size is lovely) or little glasses and swirl the tops with a drop of lemon curd, add a bit of grated chocolate or a little mint leaf.

They always look and taste so lovely!

Lemon Curd Recipe:

4 unwaxed lemons

200g sugar

100g butter

3 eggs plus extra yolk

2 small sterilized jars with seals.

Put the juice and zest of the lemons, the sugar and the butter cut into cubes into a bowl and place it over a pan of simmering water.

Whisk occasionally until the butter has melted.

lightly beat the eggs and extra yolk and stir into the mixture, cook gently for 10 mins stirring regularly until it looks like custard.

Remove from the heat, allow to cool then pour into the jars and seal.

It keeps for 2 weeks in the fridge.

Have a good weekend.

Shelly. x