Sunshine Yellow & Blue Skies

The weather today doesnt quite know what it’s doing… we have had torrential rain, blazing sunshine and bright blue skies, then a hailstone storm, with a little bit of wind thrown in for good measure.. feel more like April than almost June!

During one of the Gorgeous Sunshine/Blue Sky moments I nipped out to the front garden and took a few pictures of my beautiful yellow rose bush, its a fairly tall one and i’m not even sure of the variety or name…

Yellow roses were one of my mum’s favourite and when she passed away back in 2004 I planted this in my front garden to remind me of her πŸ™‚

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100 Mph Winds Batter Scotland .. .. .. and my Garden

We have suffered terrible winds here in Scotland today.. 100mph gusts of wind have battered the country, ripped up trees, blown trees over, blown all the beautiful fresh new leaves off the trees and wrecked my greenhouse and garden fence 😦

I don’t think we are going to be able to repair it this time somehow…

The fence at the back of the garden also took a hammering….

Seems the fence is beyond repair too 😦

It took ages to get home this evening too… because they closed the Forth Road & Rail Bridges.. and the main route M8 @ Junction 1a was completely closed due to an overturned lorry so we had to drive towards Glasgow and cut across country to get to the Kincardine Bridge.. the roads were really busy and gridlocks in some places.. but the main thing was everyone was safe and we made it home eventually… Β after all fences and Greenhouses can be replaced.

Oven Roasted Veggies

One of thee most popular posts on my this blog is one for roasted vegetables.. I absolutely adore them, so when Β I made some last week, i grabbed the camera and took a pic of their lovlieness just before going into the oven.

In the Tray We’ve got ~ ~

  • Red Peppers
  • Desiree Potatoes
  • Mushrooms
  • Plum Baby Tomatoes
  • 2 heads of garlic
  • Red Pepper
  • Red Onion
  • Bunches of Thyme & Basil
  • Olive Oil
  • Sea Salt
  • Black Pepper
  • Balsamic Vinegar
Throw them in the oven until the potatoes are cooked through .. then serve and enjoy πŸ™‚

Lily Of The Valley (Convallaria majalis)

Lily Of The Valley
(Convallaria majalis)

I spied these gorgeous wee flowers growing in my mother-in-laws back garden when we visited her yesterday for Easter Dinner πŸ™‚ I had to lie down on the path to get this shot.. but it was well worth the effort πŸ˜‰

Lily of the valley has tiny white, fragrant bell-shaped flowers that grow on top of thin stems. The glossy green leaves that grow from the base of the plant are as tall as the flower stem, about 6 inches. The leaves will die back after the flowers bloom—and when the flowers are gone, they’ll be replaced by shiny red berries.

Easter Chick Cupcakes

Happy Easter to all my blogging friends…

Today I made some muffin sized cupcakes, buttercream frosting, fluffy chick decor with handmade easter flags πŸ™‚ Β The eggs were courtesy of my 2 girlies Brenda (pekin) and Chicken Little (Bantam) !

Here’s the rest of the gang

Raspberry Eton Mess

This is a lovely pudding.. for a perfect summery day, this is our pudding for after our dinner tonight πŸ˜‰

Oh and you can see my craft workshop at the top right hand side of the garden!

Recipe :-

  • 1 x Carton of Double Cream
  • 2 Tablespoons of Icing Sugar
  • 2 x Punnets of Raspberries
  • Broken up Meringue Nests
Method :-
  1. Add the cream and icing sugar to a mixing bowl and Whip the cream until thick
  2. Add the Broken up meringue nests and stir in with a spoon
  3. Add the raspberries and stir in with a spoon
  4. Refrigerate.
  5. Serve
  6. Enjoy πŸ™‚

Sunny Sunday in the Garden

It is thee most beautiful day here today, the sun is shining and my garden is looking lovely, the tulips have finally emerged and they are a gorgeous purple colour..

I have quite a few dandelions kicking around too.. but have left them growing on purpose as they will provide the rabbits and chickens with some greenage πŸ™‚

There is a mound of chives at the top end of the garden and they are just about to burst into flower..

and finally the welcome sign on the outside of my craft workshop πŸ™‚

I’m heading back into the garden now to cut the grass and sow a few herbs, chillies and flower seeds in the greenhouse πŸ™‚

Its Springtime…

It is a beautiful spring day here today, I was up bright and early this morning!

I cleaned the kitchen, put on several loads of washing and hung them all out on the line as there is a lovely fresh spring breeze blowing, perfect drying weather.

I have cleaned out Brenda and chicken Little (the chickens).

I also cleaned out Harry and Tweed the bunnies, I always take brenda in with me she likes to hang out with the rabbits πŸ˜‰

I also took a few pictures from around the garden.. oh and made Nigella Lawson’s Lemon Madeira Cake …

Here’s some of the pictures from this morning πŸ™‚ Have a wonderful weekend everyone x

The Lone Daffodil (I only have one in the back garden… need to plant more in the autumn)

The Pink Peony Rose shoots are starting to emerge

Tweed our Elderly Netherland Dwarf Bunny

The lovely natured Harry.,. such a sweet rabbit

Brenda our Partridge Pekin Bantam supervising the rabbit cleaning!

Some fungi growing up in the far corner of the garden

Pink tulips just about to bloom

I planted this rowan tree as a stick 14 years ago, I bought it when my daughter was in Primary One!

and Finally the Lemon Madeira Cake.. I have already posted this recipe on my blog in a previous year, but it is such a gorgeous cake I just had to make one today πŸ™‚

Little Frangipane Tarts

Ingredients :~

  • 6 small shortcrust pastry cases (i used pre-rolled Shortcrust dough & cut into circles then baked)
  • 1 egg
  • 100g ground almonds
  • 100g butter
  • 90g golden caster sugar
  • 1 Orange
  • 1 x tablespoon vanilla paste or extract
  • 1/2 jar good quality raspberry jam
  • 1 x 250g tub creme fraiche to serve

Method :~

  1. Put the 6 pastry cases on to a baking tray. Β  Make a frangipane mixture by cracking an egg into a mixing bowl and adding 100g almonds, 100g butter and 90g of golden caster sugar. Β  Grate over the zest of 1/2 an orange and add 1 tablespoon of vanilla extract or paste, use a spoon to mix everything together.
  2. Spoon a small teaspoon of jam into each pastry case, top with a heaped teaspoon of frangipane, add another small teaspoon of jam, then finally add another teaspoon of frangipane.
  3. Put the tray in the oven on the middle shelf and set the timer for 18 minutes exactly.
  4. When the tarts are golden and cooked, turn the oven off and take them out.
  5. Serve warm with a dollop of creme fraiche on the side.

Oven temperature : 190 degrees C / 375 degrees F / Gas Mark 5

Recipe courtesy of Jamie’s 30 Minute Meals ISBN 978-0-718-15477-6

p.s. another winner with the family on this one everyone gave it the thumbs up πŸ˜‰

Rocky Road Crunch Bars

I bought a few new recipe books last week and this recipe was in one of them the book reference and ISBN number will be at the bottom of the page.

So this tray of goodness has been calling my name all day, and I just finished crafting in my workshop tonight via Ustream with Karen, Ellen and Laura .. so this recipe is for you girls… enjoy Β πŸ™‚

RoCkY RoAd CrUnCh BaRs

Ingredients:~

  • 125g Soft Butter
  • 300g best quality dark chocolate (minimum 70% cocoa solids) broken into pieces
  • 3 x 15ml tablespoons of Golden Syrup
  • 200g Rich Tea Biscuits
  • 100g Mini Marshmallows
  • 2 teaspoons Icing Sugar for dusting

Method:~

  1. Melt the butter, chocolate and golden syrup in a heavy based saucepan. Β  Scoop out about 125ml of this melted mixture and put to one side
  2. Put the biscuits into a freezer bag and then bash them with a rolling pin. Β  You are aiming for both crumbs and pieces of biscuit
  3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and Β then add the marshmallows
  4. Tip into a foil trey 24cm (i used a silicone pan); flatten as best you can with a spatula. Β  Pour the reserves 125ml of melted chocolate mixture over the marshmallow mixture and smooth the top.
  5. Refrigerate for about 2 hours or overnight
  6. Cut into 24 fingers and dust with icing sigar by gently pushing through a tea strainer or small sieve.

Pour your self a cup of tea and enjoy πŸ™‚

Makes 24

Recipe courtesy of Nigella Express by Nigella Lawson ISBN 978-0-701-18184-0