Antiques & Antiquing, Delicious, Inspiration, Lifestyle

The easiest recipe in the land

These days I am concentrating (quite) hard on abstaining in an effort to look ‘fabulous at forty’ which is on the horizon. It ain’t easy and I am alway looking for shortcuts while trying to enjoy those simple pleasures in life (like, for example, a cheeky glass of chardonnay in the sunshine )

So I heard rumours about this bread and decided to give it a go last night. It could. not. be. easier.

 

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I took a 500gr tub of low fat natural yoghurt and emptied in a bowl, then filled it twice with organic porridge oats and poured them in, a teaspoon of bread soda and I grated some cinnamon (optional). mixed it all together, poured it into a greased loaf tin and chucked it in the oven at 180 for an hour.

and that is it

have just had a slice with my sister’s gooseberry & elderflower jam and a cup of tea

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Deelish!

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Photographs & Styling by me

Spring blossoms from down the road

butter dish from Industry Design

teaspoon from an antiques shop in the mountains

knife from my Granny

plate by Judith Rowe at Made in Hastings

napkin from Cabbages & Roses

jam dish by Hilary Jenkinson at Crannmor Pottery

metal tray from Avoca Mount Usher

bud vase from Petersham Nurseries

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Delicious, Floral & Gardens

Rhubarb Syrup

July, for me, is a month of parties, birthdays (mine), picnics and sitting enjoying the garden sipping refreshments of one sort or another. So last night, in an effort to deal with the abundance of rhubarb and also tapping into one of my favourite flavours, I made Rhubarb Syrup.

So while sitting here in the sun, sipping this beauty I will pass on inspiration…

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I simply melted 1.25Ib of sugar into 1.5 pints of boiling water, brought it down to a medium heat. I  grated a good chunk of fresh root ginger into the syrup and added a large bunch of rhubarb (scrubbed and sliced in to 2inch slices) and gently cooked the rhubarb until soft, I then left the mixture to completely cool down and for the flavours to infuse. When cooled, I sieved the liquid into a jug and poured into a sterilised bottle and some into a freezer bag as it freeezes well. You could also make ice cubes from it. The syrup in the bottle should keep in the fridge for a couple of weeks. oh and I have kept the rhubarb bits as a fresh jam to have in the fridge.

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What to do with it?

Well you can simply mix it with sparkling water or lemonade over ice for a good picnic drink…..

Drizzle it over ice cream or fruit salad…..

Add prosecco or champagne for a Rhubarb Bellini…

Mix with vodka and freshly squeezed lime juice for a Rhubarb Martini…

Mix with gin and lemon juice and tonic for a refreshing aperitif….

I am on the hunt now for some more vintage cocktail glasses & a shaker.

Drinks on the Terrace anyone?

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