On Wednesday we were finally able to visit our new supplier, Whitethorn Farm at Carey.
'Could you supply us?' we immediately asked.
'Yes, of course.'
Contact details were swapped and surely enough, the next day we received an email listing all their current offerings.
We since made an order once a week and have always been blown away by the quality of their produce.
Strawberry seconds we used in a sorbet had barely a spot on them.
We look forward to having some beetroot next month in a special and cucumber at the height of summer when all anyone wants to drink is Pimms and lemonade.
Oh wait. No, let's leave it to the professionals.
Thursday, 24 June 2010
Tuesday, 22 June 2010
Wednesday, 16 June 2010
The following day I craved more Mikado. And a session in the kitchen. I opened my well stocked cupboard from the previous days outing and found all the ingredients to make some Mikado of my own. Of course, I couldn't just make a basic version - they had to be bettered with nuts and dried fruit.
Chocolate, pistachio and cranberry dipped biscuits
200g caster sugar
1 egg, lightly beaten
400g plain flour, plus more for dusting
150g dark chocolate
50g shelled pistachios, finely chopped
50g dried cranberries, finely chopped
Using the paddle attachment in an electric mixer, cream the butter and sugar until creamy.
Bake 4-5mins until golden.
When all the biscuits are cooked and cooled you can get on with decorating them.
Melt your chocolate in a glass bowl over simmering water and pour it into the centre of a baking tray. Have a sheet of greasproof paper out on the worksurface to place your chocolate dipped sticks.