A garden update…

A quick recap of what has been happening in the garden. I have worked from scratch in an overgrown, weedy garden trying to create flower beds and making a sustainable, crop producing place. Below a few photographs of some of the beds – the Lemonbalm has blossomed – lovely for tea making and fish dishes! Also the French Lavender ready for biscuit making, and other flowers to brighten the space and provide cut flowers for the house. Moreover, the chives are blooming ready to be added to a number of dishes to brighten them up. The Raspberry canes are doing well – hoping to get double the produce this year!

The currant and new Gooseberry plants have become more established and I can’t wait for fruiting season. Also, Mr Podge the cat has been loving the more active growing season – with me out and about in the garden gives him more of an excuse to sleep and sunbathe in the grass outside.

The mint varieties I have gone for are a bit random but I love trying the different types in tea. Grapefruit Mint, Chocolate Mint and Apple Mint simply smell delicious!

Garden photos 039

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Elderflower, Gooseberry and Honey cake with Edible Flowers -Gluten free.

This recipe is super summery and is great for Coeliacs and people who cannot have gluten in their diet. Additionally, it tastes good for all so a great all rounder – good served with a scoop of ice cream, clotted cream, runny cream or creme fraiche.  I love using edible flowers and herbs too so have decorated this cake with some.

I have used local Suffolk Honey in this recipe which tastes amazing and I sourced through http://www.eastofengland.coop/food/sourced-locally

Ingredients: 

110g Gooseberries (wash and top and tail)

230g Butter or margarine

230g Ground almonds (this basically is replacing flour in a normal recipe)

2 tsp baking powder (check it is gluten free)

4 tbsp Local Honey (tastes amazing!)

3 Free range eggs (ours were from Tarragon and Liquorice 2 of our hens)

2 tbsp Elderflower cordial

Zest of 1 Lemon

Method:

  1. Pre heat Fan oven to 150C.
  2. Line or butter tin – I used the classic round Victoria sponge size tin for this recipe.
  3. Mix all of the ingredients apart from the Gooseberries in a mixing bowl. Use a electric whisk to ensure the mixture is smooth and even.
  4. Then gently fold in the Gooseberries by hand with a spatula.
  5. Empty all of the mixture out into tin with spatula.
  6. Place in oven and bake for approximately 1 hour. Check middle is baked through with a skewer or knife towards the end.

Once it has cooled and you have put out onto a plate and taken off the greaseproof paper you can decorate it how you wish! I decorated it with a little icing sugar, more Gooseberries, Lemon balm, mint and a few Marigold petals. That is it! Pplease let me know what you think and if you try it or share some photos on my facebook page The Good Life In Practice or twitter @thegoodlifein

Thanks, Katy, The Good Life In Practice