Showing posts with label Kentish. Show all posts
Showing posts with label Kentish. Show all posts

Thursday, 22 August 2013

Busy bees zzzzzzzzzz

Yesterday was a busy day for me. I meet up with a friend and we went to visit Salutation in Sandwich a.k.a. the Secret Garden.  I love this garden and am a frequent visitor throughout the whole year. The garden was full of flowers especially dahlias. They were sooo beautiful and I especially love the Pom Pom varieties . I noted down a few names of dahlias to get for my garden.


The garden was full of butterflies and bees and walking down this path was wonderful. Such a feast for the eyes.



The rest of my day was spent shopping and I coundn't resist buying these 'glads'.

In the evening I knitted  myself some slippers using the fabulous colours I had seen .


I had been as busy as a Dumbledore. Not of Harry Potter fame but the bee in our garden. Dumbledore is another name for a bee and was used in Kent.


The Bees

Bless air’s gift of sweetness, honey
from the bees, inspired by clover,
 marigold, eucalyptus, thyme,
the hundred perfumes of the wind.
Bless the beekeeper , who chooses for her hives a site near water, violet beds, no yew,
no echo. Let the light lilt, leak, green
or gold, pigment for queens,
and joy be inexplicable but there
in harmony of willow herb and stream,
of summer heat and breeze, each bee’s body
at its brilliant flower, lover-stunned,
strumming on fragrance, smitten. For this,
let gardens grow, where beelines end,
sighing in roses, saffron blooms, buddleia;
where bees pray on their knees, sing, praise
in pear trees, plum trees; bees
are the batteries of orchards, gardens, guard them.

Carol Ann Duffy









Monday, 7 November 2011

Tea Time Treats -Kentish Cob-nut Cake.

Karen at Lavender and Lovage and Kate at What Kate Baked are co-hosting a great  event  "Tea Time Treats".  This month's theme, which is being hosted by Karen,  is  Ginger and Bonfire treats.


    

I have chosen to make a favourite of mine because it is  a Kentish recipe. Kentish Cob-nut Cake which includes ginger. It comes from a book called English teatime recipes (Traditional cakes from around the counties.)


  • 8oz self-raising flour
  • 1 rounded tsp ground ginger
  • 4oz marg/butter
  • 4oz brown sugar
  • 2-3oz Kentish cob-nuts (hazelnuts can be substituted,  if desired)
  • 1 large egg, beaten. 

 Set oven to 350F or gas mark 4.
Grease a 9 inch x4inch loaf tin
Sift flour and ginger into a bowl  and rub in marg /butter until the mixture resembles breadcrumbs.
Add sugar and the nuts.




 Mix in the beaten egg, keeping the mixture crumbly..

Put into the tin


Bake for 30 mins




 Perfect for an Autumn  tea time.