This is really simple orange scented bundt cake dusted with icing sugar to look perfect for Christmas. I added finely grated orange zest to a light sponge mix and served warm with Madagascan vanilla ice cream and berries.
I have added plenty of English mustard to give these Halloween themed deviled eggs a kick, along with mayonnaise, vinegar, salt and pepper (not ground or there will be black flecks in the egg) and a pinch of paprika. The insects on top are made from olives, I was going to make spiders but couldn’t fit all the legs on!
What lovely neighbours we have and what a lovely way to share windfall apples.
Our kitchen had the scents of Christmas today as we cooked apples with cinnamon ready for apple crumble. I recommend it for making your home smell seasonal! Delicious!
I love Beef Stew and as soon as we get a hint of Autumnal weather I’m keen to get my carrots and potatoes in the slow cooker. This stew also has cannelloni beans and onions with a rich tomato based gravy.
We did well with our carrots this summer. Instead of the more usual longer carrots we grew short round ones in containers. They had a great flavour.
Its October and my roses have very nearly finished blooming. Here is the last one, Queen of Sweden, still going at the start of October!
Now Autumn is here I shall be adding mushrooms to all my chunky stews and casseroles and rich warming hot pots. In the mean time you can’t beat a mushroom omelette for supper!
Actually, we think this little chap is a frog. We found him near the shed in the back garden. Certainly made me jump!
These biscuits are very fragrant. I made a very short biscuit base and mixed in a spoon of marmalade and some candied orange peel.
My first rose of the summer, a creamy rich Old English rose called Wollerton Old Hall. It smells lovely!
Chocolate and vanilla sponge cake, I love the shape inside!