Gorgeous granola!

This week, I’ve got a guest blog from Sharon Davies who runs a super business making THE most delicious granola up on Dartmoor, a neighbour of my Hen Pal! 

“My Granola business sort of grew by accident really. I was a trained florist and had my own flower shop for years. Eventually I decided to have a change and ran a B&B business in my home. While I was doing this, I started making my own granola from an American recipe that I’d been given… and my guests raved about it! They wanted to take it home with them so I started making batches and selling it – and the rest, as they say, is history.

“I adore living in the country and have horses, chickens and three Rhodesian Ridgeback dogs and somehow still find time to run the business with my husband Brian.

“I’m a keen forager and fruit and veg grower and am always experimenting with recipes and ideas for new products. We sell a range of granolas and our customers (a very loyal bunch!) often email me with recipe ideas, or product suggestions.

“I’ve recently produced a couple of recipe cards for different ways to use granola and I often go to country shows and farm shops giving demonstrations and the recipes are very popular – it’s great fun and I love meeting people who enjoy my products.

“Granola is very versatile ­– mix it with freshly picked berries, or sprinkle it on porridge in the winter or ice cream in the summer. It makes a fantastic crumble topping or, as here, a great filling in an easy and delicious dessert. Enjoy!

Midfields Granola Strudel

Ingredients

Serves 3-4

  • 1packet filo pastry (you will need 4 sheets to make one strudel)
  • 1 large cooking apple or 2 eating apples
  • Approx 30g granola
  • 30g brown sugar
  • 30g butter for brushing pastry
  • Icing sugar for dusting
  • Baking tray

Method:

Preheat oven to 200ºc (180ºc if fan assisted), Gas mark 6

Take filo pastry out of fridge 20 mins before using, keep covered with damp tea towel to it drying out.

Peel and slice apple thinly, place in bowl and sprinkle with lemon juice to stop apple browning.

Melt butter gently in saucepan. Take one layer of filo pastry and place on baking tray, brush with melted butter using a pastry brush. Take the next sheet, place on top of the first, and repeat the process until you have used 4 sheets of filo pastry.

Place sliced apples in centre of buttered sheets, followed by sugar and Granola. Keep mixture about 2 inches from edge. Fold the sheets of filo over the top of the filling, firming gently with you fingers. Use one or two more sheets of filo crumpled on top of strudel and brush with melted butter.

Place in the oven and bake for 15-20 mins. When cool dust with icing sugar

Serve warm or cold with custard, cream or yoghurt – delicious!

You can find out all about Sharon’s business, Midfields Granola, on her website: www.midfieldsgranola.co.uk

You’ll find a link there to her Facebook page too.

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Hello to the new puppy!

Seems I am still a long way away from having any grandchildren (well that suits me – I am far too young to be a granny?!) but I do have the most beautiful little Grand-dog… here he is just after he arrived at my daughter’s home over the Jubilee weekend.

His name is Mouse… which is probably taken from the fact that he was definitely the smallest in the litter and even now only weighs about half that of his brothers and sisters. He was part of an enormous litter – 11 puppies in total – 9 girls and 2 boys!

There is also a dog named Mouse in the series of Harry Dresden books by Jim Butcher which Richard has just been reading – but we are putting that down to complete co-incidence!

We went to meet Mouse on the Sunday of the Jubilee weekend and he was adorable. We took Welly with us – all part of the socialisation programme! Mouse thought Welly was an excellent toy, bit his ears, his bottom and would have had a try for his nose just to make him play. However Welly, elder statesman that he is at 10, looked at the puppy much as an elderly bachelor would regard a newborn baby, looks of scorn and slight fear!

Well, we adored him and look forward to seeing him grow into a beautiful Golden Retriever just like his mother – a wonderful family dog – we can’t wait to see him again!

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Herby hair tonics

All my herbs are growing like mad now and I hate wasting them, so am always looking for ways of
using them. These two hair treatments are lovely – it’s so nice to produce your own natural products – and they’re really easy to make!

Parsley Hair Tonic

Parsley stimulates the scalp and gets the circulation going, which aids hair growth and adds shine.

You will need:

1 large handful of parsley sprigs

2 tbsp water

1.            Place the parsley springs and water in a food processor

2.            Process until ground to a smooth purée. Apply the green lotion to the scalp, then wrap your head in a warm towel and leave for about an hour before shampooing as normal.

Lemon Verbena Hair Rinse

Add a delicious fragrance to your hair with this rinse. It will also stimulate the pores and circulation. Lemon verbena is worth growing in the Garden, if only so that you can walk past and pick a wonderful scented leaf.

You will need:

I handful of lemon verbena leaves

250ml/8fl oz boiling water

1.            Pour the boiling water over the lemon verbena leaves and leave for at least an hour.

2.            Strain the mixture and discard the leaves. Pour this rinse over your hair after conditioning.

 

 

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Seashore inspiration…

It’s been so warm this past week I was determined to set foot on the beach at least once! I adore beachcombing – it’s relaxing, therapeutic, invigorating and just plain old fun!

Finding pretty shells is an obvious attraction, but some of the plant life is fascinating. Sea holly, beloved of many flower arrangers, looks stunning in its natural setting, alongside grasses and samphire and other weird and wonderful looking things that I don’t even know the name of.

Thrift is another favourite – such a cheerful little plant – I really look forward to seeing it every year – but goodness knows how it manages to grow in such barren rocky areas.

I love the colour palette of the seashore, and I’ve used it for inspiration when decorating – restful and cool blues and greeny-greys alongside pale blonde sand. But there can be vibrancy too, as in the thrift and in startling yellow/orange lichens. We are blessed with turquoise blue seas down here and that is a wonderful colour to use as a starting point for any water-themed project.

On my recent beachcomb, I picked up a spider crab shell. The detail in both colour and texture is extraordinary. I’ve no idea what I’ll do with it, but I’ll store it away for future use!

 

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Elderflower Sparkler

The flavour of elderflower has become popular once again. Historically, the cordial has a strong Victorian heritage, however versions of an elderflower cordial recipe can be traced back as far as Roman times.

Elderflower is just starting to come out now and the flowerheads are best collected fresh and new when the tiny buds have just opened and come to bloom before the fragrance is tainted with bitterness. Make sure you shake the elderflowers to expel any lingering insects before you use them!

This recipe produces one of the most delicious drinks ever concocted. Many people prefer it to French champagne because of its light and refreshing taste. Lovely for a warm summer’s evening…

To make about 5 litres, or 8.5 pints

You will need:

750g/1¾ lb caster sugar

475ml/16fl oz hot water

4 large fresh elderflower heads

2 tbsp white wine vinegar

Juice and pared rind of a lemon

4 litres/7 pints water

1.            Mix the sugar with the hot water. Pour the mixture into a large glass or plastic container. Add all the remaining ingredients. Stir well, cover and leave for about 5 days.

2.            Strain off the liquid into sterilized screw-top bottles (glass or plastic). Leave for a further week or so. Serve very cold with slivers of lemon rind.

 

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