Tag Archives: love to cook

Cakes, cookies, pastries and tray bakes

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Over the last month we’ve been preparing and testing recipes for lazy afternoon tea at Le Manoir.

Here are the fourteen that made the list (in no particular order):

1. Carrot cake
2. Lemon drizzle cake
3. Chocolate brownies
4. Flapjacks
5. Custard tarts (see below – yummy!)
6. Jam tarts
7. Victoria sponge
8. Fruit tarts
9. Coffee and walnut cake
10. Scones
11. Cookies
12. Shortbread
13. Chocolate cake
14. Lemon curd tarts

What’s your favourite? Is there anything else you would you like to see on this list? SCH

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Fresh eggs for breakfast

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After a couple of weeks away from the auction it was great to get back there today.

Despite a cold chill in the air there were still a few items in the outside section. Gone are the summer parasols and tables and chairs… household bricks, lawn mowers, wheelbarrows and chicken wire are more the seasonal order of the day.

Now speaking of chicken wire, I had my eye on a group of five galvanised chicken feeders and, despite a lot of interest, I managed to get them! A helpful friend explained how the large hanging feeder worked and declared it a simple yet effective feat of engineering to keep away the rats; he also fixed the water dispenser together and talked about the 120 odd chickens and pigs he used to keep. A local farmer came over for a chat with his dog Alfie to find it was his lot we were discussing and that it had made £30. He then mentioned he had about 30 pig feeders scattered around his fields that were too heavy to lift… I suspect they will make their way to auction in time.

I bought the chicken feeders because I am keen to keep chickens at The Little Grange; a new enterprise has started up in St. Gervais which means chicks and feed are now readily available. I plan to provide guests with fresh eggs for breakfast. This time next year…!  SCH

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Galvanised steel chicken feeders

Learning new cookery skills

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I love food… everything about it.  I love to eat it, I love to look at it, and I NOW love to cook it.

I say ‘now’ because until recently I was a pretty bad cook. I used to grab whatever was called for (if I even bothered looking at a recipe), hack a few things into smaller chunks and then spend 80% of my time in front of the cooker moving whatever was in the pan around in circles until it looked vaguely warm enough to eat. The end result: something uninspiring, usually coldish, and nine times out of ten, tasteless.

That was until I booked myself on a five day course in Devon to learn the basics. The course was aptly named: ‘Foundations in cookery’ and was run by Ashburton Cookery School. I took myself off with the aim of having a bit of fun, maybe meeting some nice new people and perhaps even taking home a few tips and tricks.  What I found when I arrived was far beyond my expectations: an extremely professionally run operation where tutors are former (and existing) chefs and the kitchens are state of the art. Each person has their own work station and you quickly learn how important discipline is in the kitchen… from dealing with knives to keeping your area clean to working with others.

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Seasonal herb salad with edible flowers

During the week I counted some 25 recipes that we tackled, mostly in pairs. That’s around five a day (and we mostly ate what we made)! I learnt numerous invaluable skills such as basic knife handling, ideal cooking times for vegetables (and the different ways you can cook them), sauce bases, stocks, preparing and cooking meat and fish, as well as how to make different types of pastry.

I wouldn’t say that I am now an amazing cook, but I have the confidence to look at a recipe and actually know what the words mean. I can experiment a bit knowing that certain flavours go together, all the while tasting and seasoning and tasting again so I can achieve the perfect result. In essence, the whole experience has got me back into the kitchen and it has helped me to improve my timings… I now understand that around 80% of my time should probably focus on preparation and, if I’ve got that right, the rest should be much easier.

Simply put, the team at Ashburton have de-mystified the art of cooking and have taught me an invaluable skill that I can continue to use and practice in the weeks, months and years to come. SCH