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Gogo’s Coffee Cake

Gogo’s Coffee Cake is the perfect Easter teatime treat. Create this easy peasy recipe with just a few simple ingredients.

 

You’ll Need:

4 x Eggs

Weigh the eggs (whole) and use the same weight to measure each of the following ingredients:

Butter

Sugar

Self-Raising Flour (or Cake Flour plus 1.5 x teaspoons baking powder)

1 x teaspoon Vanilla Essence

2 x teaspoons instant coffee/or ground coffee 

To Make

Turn your oven to 180 degrees. Measure all the ingredients to the same weight of the 4 eggs. Whisk the eggs in a bowl and set aside. Put the butter and sugar into another mixing bowl and whisk them together until pale and fluffy. Continue to whisk and slowly add in the egg. If it starts to curdle add a spoonful of the flour and continue. Beat the eggs into the mixture and add in the vanilla essence. Then with a spatula or spoon fold the flour into the mixture (don’t over mix at this stage). Add two teaspoons of instant coffee/or ground coffee to a mug and add a small amount of hot water and stir. Add this to the cake mixture and give one last stir.

Grease 2 x spring-form round tins (7”). Split the mixture between the two tins. Use a spatula to ease the mixture in the edges but don’t flatten. It will bake flat in the oven. Bake for 25-30 minutes (but don’t peak until 25 mins otherwise it will go flat.

Remove from your oven when cooked and run a knife around the edge. Press up the bottom of the tin and remove the cake with a metal spatula or knife and lay on a wire rack to cool.

Icing

140g Butter

280g Icing Sugar

1 x Tablespoon Milk

¼ x Teaspoon Vanilla Essence

2 x teaspoons instant coffee/or ground coffee dissolved in a small amount of hot water.

Bang these altogether in a mixing bowl and whisk till fluffy. Smear the top of one of the cakes with this lavish coffee butter icing, carefully turn one cake over to lay over the other and serve with tea (or coffee).

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[{"id":393038561432,"title":"Mon’s Nougatina Pavlova","created_at":"2020-10-28T08:35:45+02:00","body_html":"\u003cul\u003e\n\u003cli class=\"x_MsoNormal\"\u003e8 Egg Whites, whipped\u003c\/li\u003e\n\u003cli class=\"x_MsoNormal\"\u003e400g Castor Sugar\u003c\/li\u003e\n\u003cli class=\"x_MsoNormal\"\u003e250g Dates\u003c\/li\u003e\n\u003cli class=\"x_MsoNormal\"\u003e125g Cherubs Biscuits\u003c\/li\u003e\n\u003cli class=\"x_MsoNormal\"\u003e200g Macadamia Nuts, chopped\u003c\/li\u003e\n\u003cli class=\"x_MsoNormal\"\u003e250g Fresh Cream, whipped\u003c\/li\u003e\n\u003cli class=\"x_MsoNormal\"\u003e1 Tsp of Baking Powder\u003c\/li\u003e\n\u003cli class=\"x_MsoNormal\"\u003e1 Tbsp Honey\u003c\/li\u003e\n\u003cli class=\"x_MsoNormal\"\u003eStrawberries, Blue Berries, Mint or other fruit to decorate.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"x_MsoNormal\"\u003eThis elegant desert or teatime treat was designed by our lovely friend Mon (whose recipe book we we love to steal from!) Mon has used our Wedgewood Pantry staples to create a unique caramel and honey flavoured twist on the traditional Pavlova. You can swap these ingredients out for other fruits and nuts but for the real experience try to get the ingredients listed above.\u003c\/p\u003e\n\u003cp class=\"x_MsoNormal\"\u003eWhisk the egg whites until stiff and gradually whisk in the sugar until a meringue has formed (with stiff peaks). Chop the dates, biscuits and macadamia nuts into small pieces and dust them with the baking powder. Stir into the meringue mixture and spread evenly onto a Swiss roll tin, lined with greased grease proof paper. Make an oblong of mixture smoothed out evenly but not touching the sides. Bake in the oven preheated to 160C degrees for 40 minutes. Allow to cool. Cut in half length-ways and sandwich together with the whipped cream mixed with honey. Transfer gently to a serving dish. Sprinkle with icing sugar and strawberries and mint.\u003c\/p\u003e\n\u003cp class=\"x_MsoNormal\"\u003eEnjoy,\u003c\/p\u003e\n\u003cp class=\"x_MsoNormal\"\u003eThe Wedgewood Team and Mon x\u003c\/p\u003e","blog_id":72108048536,"author":"Jen Lagerwall","user_id":null,"published_at":"2020-09-07T15:35:31+02:00","updated_at":"2020-11-16T15:21:59+02:00","summary_html":"\u003cp\u003eA wow of a desert! For high teas, special dinners with friends or large family gatherings\u003c\/p\u003e","template_suffix":"","handle":"a-wow-of-a-desert-for-high-teas-special-dinners-with-friends-or-large-family-gatherings","tags":"Recipies","image":{"created_at":"2020-10-28T09:09:18+02:00","alt":"","width":900,"height":675,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/4876\/9688\/articles\/20200617_092555-900x675.jpg?v=1603868959"}},{"id":393038594200,"title":"Day 35 – Artisanal white bread recipe","created_at":"2020-10-28T08:35:47+02:00","body_html":"\u003cp\u003eToday we are sharing a fabulous The Artisanal White Bread recipe (it’s as good as your favourite baker’s bread but straight from your oven). You’ll be so proud of yourself. A bit more complicated than Gilly’s basic bread recipe given earlier in lockdown, but this recipe is still really easy to do and is even better. After all, it’s just flour water and yeast so how hard can it be….!\u003c\/p\u003e\n\u003cp\u003eFirst you need to make the starter. This sits for 12 hours in a warm spot. This should be done the night before or early in the morning if making in the evening.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eArtisanal White Bread\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eFor the Starter\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e ¼ Tsp Instant Yeast\u003cbr\u003e 100g Stoneground Bread Flour (I like Champagne Valley Stoneground Bread Flour if you can get it)\u003cbr\u003e 125ml Warm water\u003cbr\u003e Mix ingredients together in a small bowl and cover with a cloth. Place in a gentle warm spot and leave for 12 hours.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cem\u003e\u003cstrong\u003eFor the Dough\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e 1 Tsp Instant Yeast\u003cbr\u003e 700 ml Warm Water\u003cbr\u003e 1 Kg Stoneground Bread Flour\u003cbr\u003e 1Tbsp Salt\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eI mix in a large bowl with a metal spoon but an electric mixer with a dough hook is easier if you have one. So, take a large bowl and mix the flour, yeast and salt together till blended and then add the warm water and keep mixing until the dough is combined with no flour remaining.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eCover with a tea towel in a warm spot for 20 mins (If it’s a cold day pop it near a towel rail or something warm).\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eNow add the Starter to the dough and mix again. Cover and put place it back in the warm spot for 1 ½ hours.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003ePreheat your oven to 220 degrees and place a roasting pan half full with water at the bottom (this helps to make the bread crusty). Find a clear working space and dust it thoroughly with flour. Taking a spatula, tip the dough out onto the work bench and use a knife to cut the dough into two even mounds. Flip each of them over so that they are gently coated in flour from the surface. Now leave the dough to rest for 15 minutes.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eYour dough needs to be folded to give it some strength and shape. First make it into a round and then holding onto one side pull it outwards and then bring it into the middle. The dough will be slightly wet where you have stretched it. Do this on the other side. Turn the dough and pull an alternate corner into the middle. Repeat this process again and again, so that each side is folded into the middle several times. (Don’t stress about getting this right, it’s basically just folding the dough over and over into the middle from different sides).\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eTurn the dough over and tuck any folded messy part underneath. Gently pull the dough so that it lengthens into whatever shape you fancy. You can do a country loaf round, or an oblong Ciabatta shape or a baguette. If you want a baguette, use your hands to roll the dough into a rolling pin shape. Now repeat with the second ball of dough and place both prepared doughs onto a baking sheet with grease proof paper underneath. To get the tiger stripes look, use a knife to make three cuts into the top of the loaf. Now pop the tray into the oven. Bake for 40 minutes or until golden (ovens vary so check at 30 minutes). Enjoy with soup, with family or straight from the oven with butter!\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eLove the Wedgewood Team x\u003c\/p\u003e","blog_id":72108048536,"author":"Jen Lagerwall","user_id":null,"published_at":"2020-04-30T08:20:08+02:00","updated_at":"2020-11-16T15:21:59+02:00","summary_html":"\u003cp\u003eToday we are sharing a fabulous The Artisanal White Bread recipe (it’s as good as your favourite baker’s bread but straight from your oven). You’ll be so proud of yourself. A bit more complicated than Gilly’s basic bread recipe given earlier in...\u003c\/p\u003e","template_suffix":"","handle":"day-35-artisanal-white-bread-recipe","tags":"Recipies","image":{"created_at":"2020-10-28T09:08:38+02:00","alt":"","width":900,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/4876\/9688\/articles\/20200427_122420-900x1200.jpg?v=1603868919"}},{"id":393038626968,"title":"Day 30 – almond, date \u0026 apricot snack bars","created_at":"2020-10-28T08:35:48+02:00","body_html":"\u003cp\u003eA close friend gave us her fantastic health bar recipe to share with you (thank you Mon!) Perfect brain food for all those kids at home. So, here are Mon’s Brilliantly Delicious (Yet Healthy) Almond, Date and Apricot Snack Bars. They taste like sticky toffee pudding! You’ll love them.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eYou’ll Need:\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e 2 Cups Rolled Oats (can be Gluten Free)\u003cbr\u003e 1 Cup Desiccated Coconut\u003cbr\u003e 1 Cup Whole Almonds or Pecans (or any nut will do)\u003cbr\u003e (Mix together in a large bowl and set aside)\u003c\/p\u003e\n\u003cp\u003e50g Butter (guesstimates ok)\u003cbr\u003e 2\/3 Cup of Honey (if you oil the cup first it won’t stick)\u003cbr\u003e ¼ Cup Brown Sugar\u003cbr\u003e 1 Tsp Vanilla\u003cbr\u003e ¼ Tsp Salt\u003cbr\u003e (Heat above gently till this boils in a small pan. Pour into the Oats in the large bowl and mix together)\u003cbr\u003e ½ Cup of Cranberries (Cranberries, Honey, Apricots and Almonds you can buy from our online shop if you are stuck or you can swap these ingredients for golden syrup and other dried fruit if you have)\u003cbr\u003e ½ Cup Chopped Dates\u003cbr\u003e ½ Cup Dried Apricots (could be swapped out for chocolate…not so healthy but yum!)\u003cbr\u003e (Toss together with the rest of the ingredients)\u003c\/p\u003e\n\u003cp\u003eAnd that’s it! Simply line a baking tray with grease proof paper or grease (properly) and pour the mixture into the tray and press down neatly. Bake for 25 minutes at 180 degrees (don’t over-cook unless you like hard bars).\u003c\/p\u003e\n\u003cp\u003eRemove from the oven and allow to cool slightly before using a sharp knife to mark out the bars whilst still warm. Place in the fridge to cool completely before breaking up into bars. Store in an airtight container if they are not eaten at once. The kids love these….and dogs apparently! Be careful, our American Hound ate a whole tray that she ‘accidentally’ knocked off the counter! Stay safe and eat well.\u003c\/p\u003e\n\u003cp\u003eLove the Wedgewood Team x\u003c\/p\u003e","blog_id":72108048536,"author":"Jen Lagerwall","user_id":null,"published_at":"2020-04-26T09:45:00+02:00","updated_at":"2020-11-16T15:22:00+02:00","summary_html":"\u003cp\u003eA close friend gave us her fantastic health bar recipe to share with you (thank you Mon!) Perfect brain food for all those kids at home. So, here are Mon’s Brilliantly Delicious (Yet Healthy) Almond, Date and Apricot Snack Bars. They taste like...\u003c\/p\u003e","template_suffix":"","handle":"day-30-almond-date-apricot-snack-bars","tags":"Recipies","image":{"created_at":"2020-10-28T09:07:58+02:00","alt":"","width":900,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/4876\/9688\/articles\/20200423_133859-900x1200.jpg?v=1603868878"}},{"id":393038659736,"title":"Super Duper Double Chocolate Hideaway Cake","created_at":"2020-10-28T08:35:49+02:00","body_html":"\u003cp\u003eRight…apparently we need to dig even deeper! So here’s a family secret recipe to make your day better (even if you are now your children’s teacher and there is no wine!)\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eSuper Duper Double Chocolate Hideaway Cake (with pieces of chocolate hidden inside…shhhh!)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003eYou’ll Need:\u003c\/em\u003e\u003c\/span\u003e\u003cbr\u003e 100g x Butter\u003cbr\u003e 100g x Brown Sugar\u003cbr\u003e 2 x Eggs (beaten)\u003cbr\u003e 100g Plain Flour\u003cbr\u003e 50g Drinking Hot Chocolate (not cocoa –preferably one with milk powder in it)\u003cbr\u003e 100g Cubes of Chocolate (we tend to err on the side of lots!)\u003cbr\u003e 1 x Teaspoon Baking Powder\u003cbr\u003e 50g x Chopped Macadamia or Almonds if you have (optional)\u003cbr\u003e 25g x Cranberries (optional)\u003cbr\u003e 2 x Teaspoons Coffee Granules (mixed into a small amount of boiling water)\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003eTo Make:\u003c\/em\u003e\u003c\/span\u003e\u003cbr\u003e Grease and line a 7 inch cake tin. Turn the oven on to 180 degrees. Cream the butter and sugar together and beat the eggs in a separate bowl then gently whisk into the butter mix. Sieve all the dry ingredients together and fold into the mix. Next fold in the nuts and chocolate. Turn out into the cake tin and bake for 45 mins at 180 degrees. Do not remove from the tin. Allow to cool for half an hour and then place in the fridge for 1 hour. Enjoy with your family or curled up with a book, dog or glass of wine!\u003c\/p\u003e","blog_id":72108048536,"author":"Jen Lagerwall","user_id":null,"published_at":"2020-04-18T11:30:07+02:00","updated_at":"2020-11-16T15:22:00+02:00","summary_html":"\u003cp\u003eRight…apparently we need to dig even deeper! So here’s a family secret recipe to make your day better (even if you are now your children’s teacher and there is no wine!)...\u003c\/p\u003e","template_suffix":"","handle":"super-duper-double-chocolate-hideaway-cake","tags":"Recipies","image":{"created_at":"2020-10-28T09:07:33+02:00","alt":"","width":900,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/4876\/9688\/articles\/20200408_125109-900x1200.jpg?v=1603868854"}},{"id":393038692504,"title":"Gogo’s Coffee Cake","created_at":"2020-10-28T08:35:51+02:00","body_html":"\u003cp\u003eGogo’s Coffee Cake is the perfect Easter teatime treat. Create this easy peasy recipe with just a few simple ingredients.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cu\u003eYou’ll Need:\u003c\/u\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4 x Eggs \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeigh the eggs (whole) and use the same weight to measure each of the following ingredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eButter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSugar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSelf-Raising Flour (\u003cu\u003eor\u003c\/u\u003e Cake Flour plus 1.5 x teaspoons baking powder)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 x teaspoon Vanilla Essence\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2 x teaspoons instant coffee\/or ground coffee \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cu\u003eTo Make\u003c\/u\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTurn your oven to 180 degrees. Measure all the ingredients to the same weight of the 4 eggs. Whisk the eggs in a bowl and set aside. Put the butter and sugar into another mixing bowl and whisk them together until pale and fluffy. Continue to whisk and slowly add in the egg. If it starts to curdle add a spoonful of the flour and continue. Beat the eggs into the mixture and add in the vanilla essence. Then with a spatula or spoon fold the flour into the mixture (don’t over mix at this stage). Add two teaspoons of instant coffee\/or ground coffee to a mug and add a small amount of hot water and stir. Add this to the cake mixture and give one last stir.\u003c\/p\u003e\n\u003cp\u003eGrease 2 x spring-form round tins (7”). Split the mixture between the two tins. Use a spatula to ease the mixture in the edges but don’t flatten. It will bake flat in the oven. Bake for 25-30 minutes (but don’t peak until 25 mins otherwise it will go flat.\u003c\/p\u003e\n\u003cp\u003eRemove from your oven when cooked and run a knife around the edge. Press up the bottom of the tin and remove the cake with a metal spatula or knife and lay on a wire rack to cool.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cu\u003eIcing\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e140g Butter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e280g Icing Sugar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 x Tablespoon Milk\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e¼ x Teaspoon Vanilla Essence\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2 x teaspoons instant coffee\/or ground coffee dissolved in a small amount of hot water.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBang these altogether in a mixing bowl and whisk till fluffy. Smear the top of one of the cakes with this lavish coffee butter icing, carefully turn one cake over to lay over the other and serve with tea (or coffee).\u003c\/p\u003e","blog_id":72108048536,"author":"Jen Lagerwall","user_id":null,"published_at":"2020-04-14T19:08:32+02:00","updated_at":"2020-11-16T15:22:00+02:00","summary_html":"\u003cp\u003eGogo’s Coffee Cake is the perfect Easter teatime treat. Create this easy peasy recipe with just a few simple ingredients.   You’ll Need: 4 x Eggs Weigh the eggs (whole) and use the same weight to measure each of the following ingredients: Butter...\u003c\/p\u003e","template_suffix":"","handle":"gogo-s-coffee-cake","tags":"Recipies","image":{"created_at":"2020-10-28T09:06:31+02:00","alt":"","width":900,"height":1350,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/4876\/9688\/articles\/wedgewood-image-900x1350.jpg?v=1603868791"}},{"id":393038725272,"title":"Day 13 – Victoria Sandwich Cake","created_at":"2020-10-28T08:35:52+02:00","body_html":"\u003cp\u003eCalling all mini bakers! Learn to bake the best cake ever with your Mum or Dad.\u003c\/p\u003e\n\u003cp\u003eThis is the easiest and spongiest Victoria Sandwich cake because you measure everything to the weight of 4 eggs! So here we go….\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cu\u003eGogo’s Delightful Victoria Sandwich Cake\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cu\u003eYou’ll Need:\u003c\/u\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4 x Eggs \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeigh the eggs (whole) and use the same weight to measure each of the following ingredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eButter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSugar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSelf-Raising Flour (\u003cu\u003eor\u003c\/u\u003e Cake Flour plus 1.5 x teaspoons baking powder)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 x teaspoon Vanilla Essence\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cu\u003eTo Make\u003c\/u\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTurn your oven to 180 degrees. Measure all the ingredients to the same weight of the 4 eggs. Whisk the eggs in a bowl and set aside. Put the butter and sugar into another mixing bowl and whisk them together until pale and fluffy. Continue to whisk and slowly add in the egg. If it starts to curdle add a spoonful of the flour and continue. Beat the eggs into the mixture and add in the vanilla essence. Finally with a spatula or spoon fold the flour into the mixture (don’t over mix at this stage).\u003c\/p\u003e\n\u003cp\u003eGrease 2 x spring-form round tins (7”). Split the mixture between the two tins. Use a spatula to ease the mixture in the edges but don’t flatten. It will bake flat in the oven. Bake for 25-30 minutes (but don’t peak until 25 mins otherwise it will go flat.\u003c\/p\u003e\n\u003cp\u003eRemove from your oven when cooked and run a knife around the edge. Press up the bottom of the tin and remove the cake with a metal spatula or knife and lay on a wire rack to cool.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cu\u003eIcing\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e140g Butter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e280g Icing Sugar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 x Tablespoon Milk\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e¼ x Teaspoon Vanilla Essence\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBang these altogether in a mixing bowl and whisk till fluffy. Smear the top of one of the cakes with this lavish butter icing and the other with strawberry or raspberry jam. Carefully turn one cake over to lay over the other and serve with tea.\u003c\/p\u003e","blog_id":72108048536,"author":"Jen Lagerwall","user_id":null,"published_at":"2020-04-09T14:28:04+02:00","updated_at":"2020-11-16T15:22:00+02:00","summary_html":"\u003cp\u003eCalling all mini bakers! Learn to bake the best cake ever with your Mum or Dad. This is the easiest and spongiest Victoria Sandwich cake because you measure everything to the weight of 4 eggs! So here we go….\u003c\/p\u003e","template_suffix":"","handle":"day-13-victoria-sandwich-cake","tags":"Recipies","image":{"created_at":"2020-10-28T09:05:25+02:00","alt":"","width":900,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/4876\/9688\/articles\/20200408_125854-900x1200.jpg?v=1603868726"}},{"id":393038758040,"title":"Day 9 – 2 recipes in 1!","created_at":"2020-10-28T08:35:54+02:00","body_html":"\u003cp\u003eCrazy times require crazy measures…\u003c\/p\u003e\n\u003cp\u003eIf you need an excuse to get the gin out at midday today, this might be the recipe for you!\u003c\/p\u003e\n\u003cp\u003eActually we have two recipes for you today as you need one to make the other, so firstly….\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cu\u003ePete’s Cranberry Gin\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt’s the quiet ones you have to watch! Pete is the corner stone of what goes on at our Wedgewood Farm. Pete created this recipe with some Wedgewood cranberries from our Makery. It’s ridiculously easy and will amaze your friends. Please bear in mind that these are Pete’s instructions…and they are not particularly kid friendly!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cem\u003e\u003cstrong\u003e\u003cu\u003eYou’ll Need:\u003c\/u\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDried Cranberries \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA Bottle of Gin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cu\u003eTo Make:\u003c\/u\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eDrink half the gin! Then fill the bottle with cranberries right to the top. Leave for one week to stew. Then enjoy as an aperitif or as a gin and tonic with a twist (eat the cranberries with ice cream for a potent dessert!)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cu\u003eChicken Liver Pate\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA family staple, this recipe is simply fantastic with a big wedge of crusty bread and soup. So easy to make and equally impressive as Pete’s gin.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cu\u003eYou’ll Need\u003c\/u\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA Pack of\u003cstrong\u003e Chicken Livers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOlive Oil\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePete’s Gin 60ml\u003c\/strong\u003e (but this is a rough calculation! You can use sherry, port, cherry liquor or any other exotic liquor that has been sitting for years at the back of your drinks cabinet. Now is the time).\u003c\/p\u003e\n\u003cp\u003e1 x \u003cstrong\u003eTub of Cream Cheese\u003c\/strong\u003e (or smooth cottage cheese)\u003c\/p\u003e\n\u003cp\u003eIna Paarman’s\u003cstrong\u003e Cajun Spice\u003c\/strong\u003e (or a rub or spice with some added cayenne pepper)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSalt and Pepper\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePaprika\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cem\u003e\u003cstrong\u003e\u003cu\u003eTo Make:\u003c\/u\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn a small pan fry the chicken livers in olive oil until mostly cooked. Bash with a wooden spoon and add the spices, Pete’s Gin, salt and pepper and tub of cream cheese. Cook for another 10 minutes and then blast it with a hand blender. That’s it! Spoon into a bowl and sprinkle with paprika and enjoy with crusty bread.\u003c\/p\u003e\n\u003cp\u003eUse Pete’s Gin to celebrate ‘V’ Day, when this is all over!\u003c\/p\u003e","blog_id":72108048536,"author":"Jen Lagerwall","user_id":null,"published_at":"2020-04-05T07:00:25+02:00","updated_at":"2020-11-16T15:22:00+02:00","summary_html":"\u003cp\u003eCrazy times require crazy measures… If you need an excuse to get the gin out at midday today, this might be the recipe for you! Actually we have two recipes for you today as you need one to make the other, so firstly…\u003c\/p\u003e","template_suffix":"","handle":"day-9-2-recipes-in-1","tags":"Recipies","image":{"created_at":"2020-10-28T09:04:41+02:00","alt":"","width":900,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/4876\/9688\/articles\/chicken-liver-pate-900x1200.jpg?v=1603868682"}},{"id":393038790808,"title":"Day 8 – The Ultimate Brownies","created_at":"2020-10-28T08:35:56+02:00","body_html":"\u003cp\u003eHappiness is a Nougat Chocolate Brownie!\u003c\/p\u003e\n\u003cp\u003eJoin us for the ‘Ultimate Brownie’ experience. Designed by chef extraordinaire – Jackie Cameron, this recipe has gained legendary status on the Wedgewood farm as something to barter with when asking a Wedgewood team member for an unappealing favour. Use this recipe to solve a bad day, inspire your latest epiphany and dispel your lockdown blues or use to get out of the washing up! Brownies today were cooked by Tom (17), washed up by mum (not saying!) and eaten by everyone.\u003c\/p\u003e\n\u003cp\u003eIf you are Gluten or Dairy Free, we have put ingredients in brackets as an alternative. Amazing either way!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eJackie Cameron’s Nougat Chocolate Brownies (The Ultimate Brownie)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eYou’ll Need:\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e180g Salted Butter – melted \u003c\/strong\u003e(180g canola or macadamia oil)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e60g Cocoa Powder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e340g Castor Sugar \u003c\/strong\u003e(or granulated if you don’t have)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5ml Vanilla Extract \u003c\/strong\u003e(or essence)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4 x Eggs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e100g Cake Flour \u003c\/strong\u003e(Gluten free flour\/ or 50\/50 Almond flour and coconut flour\/ or other)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5ml Baking Powder \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e80g Dark Chocolate in Pieces \u003c\/strong\u003e(the best that you can afford)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e100g Nougat Bar Cut in Pieces \u003c\/strong\u003e(Wedgewood is naturally gluten and dairy free)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA Pinch of Salt\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTo Make:\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSo easy to make! Pre-heat the oven to 180 degrees. Line the bottom of a baking dish with greaseproof paper (roughly 24cm rectangular) and grease paper and sides. If you don’t have the patience or don’t have grease proof paper just grease the dish extra well.\u003c\/p\u003e\n\u003cp\u003eCombine all the ingredients in a mixer \u003cu\u003eor\u003c\/u\u003e mix by hand. Pour into the baking dish. Cook for 22 minutes.\u003c\/p\u003e\n\u003cp\u003eTo check that the brownies are cooked (important as ovens vary), get a wooden skewer or toothpick (or worst case a fork) and push it down into the middle of the brownies. If it comes out clean it is cooked. Make sure you haven’t hit a bit of chocolate though if it comes out wet. Use a knife to cut around the edge of the dish at this point and cut the brownies into squares. Let them cool before removing from the dish…. if you can wait that long!\u003c\/p\u003e\n\u003cp\u003eEnjoy a Wedgewood moment!\u003c\/p\u003e\n\u003cp\u003eZoe and Tom x\u003c\/p\u003e","blog_id":72108048536,"author":"Jen Lagerwall","user_id":null,"published_at":"2020-04-04T07:32:23+02:00","updated_at":"2020-11-16T15:22:00+02:00","summary_html":"\u003cp\u003eHappiness is a Nougat Chocolate Brownie! Join us for the ‘Ultimate Brownie’ experience. Designed by chef extraordinaire – Jackie Cameron, this recipe has gained legendary status on the Wedgewood farm as something to barter...\u003c\/p\u003e","template_suffix":"","handle":"day-8-the-ultimate-brownies","tags":"Recipies","image":{"created_at":"2020-10-28T09:04:01+02:00","alt":"","width":900,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/4876\/9688\/articles\/20200403_130346-900x1200.jpg?v=1603868641"}},{"id":393038823576,"title":"Day 7 – Lemon Meringue Pie","created_at":"2020-10-28T08:35:57+02:00","body_html":"\u003cp\u003eWho’s up for some LMP? For those not on first term basis with this dangerously edible dessert – today we’re making Lemon Meringue Pie.\u003c\/p\u003e\n\u003cp\u003eQuite simply the best way to make friends and keep them! This secret recipe is a winner. Today’s LMP was made by Plum (aged 10). She even mastered the swirled top and found some flowers from the garden to make it look pretty.\u003c\/p\u003e\n\u003cp\u003eIf you don’t have these ingredients, we have included Ellie’s Ridiculously Simple Lemon Cheesecake recipe below which is super quick and doesn’t include eggs or baking.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cu\u003eLemon Meringue Pie (serves 8 adults or 4 hungry teenagers!)\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cu\u003eYou’ll Need:\u003c\/u\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1.5 Boxes of Wedgewood Cherubs or Angels Biscuits\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e80g Butter melted\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCrush biscuits into bread crumbs and add melted butter. Press into base and sides of a pie dish or preferably a cake tin with push up bottom.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 x Tin Condensed Milk\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2 x Lemon (Juice)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 x Egg Yolk\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBeat together until thick and pour over biscuit base.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3 x Egg Whites\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e6 x Tablespoons Castor Sugar (If you don’t have castor sugar use 5 Tablespoons of icing sugar)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhisk together for 2 minutes until stiff and fluffy. Add to top of the pie and use a fork to create peaks.\u003c\/p\u003e\n\u003cp\u003eBake at 150 degrees for 30 minutes. It should come out looking golden. Run a knife around the edge and push out the bottom. This rarely lasts beyond one family teatime!\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cu\u003eEllie’s Ridiculously Simple Lemon Cheesecake (serves 6)\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1.5 Boxes of Wedgewood Cherubs or Angels Biscuits \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e80g Butter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCrush and mix with melted butter. Press into a loose base cake tin. Put in the fridge to cool.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 x Tub Cream Cheese \u003c\/strong\u003e(or alternatively a tub of smooth cottage cheese)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 x Tin of Condensed Milk\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3 x Lemons (Juice)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBlend these three ingredients together and pour onto the bottom biscuit base. Chill and then eat.\u003c\/p\u003e\n\u003cp\u003eEnjoy another Wedgewood moment!\u003c\/p\u003e\n\u003cp\u003eZoe and Plum x\u003c\/p\u003e","blog_id":72108048536,"author":"Jen Lagerwall","user_id":null,"published_at":"2020-04-02T17:06:51+02:00","updated_at":"2020-11-16T15:22:00+02:00","summary_html":"\u003cp\u003eWho’s up for some LMP? For those not on first term basis with this dangerously edible dessert – today we’re making Lemon Meringue Pie. Quite simply the best way to make friends and keep them! This secret recipe...\u003c\/p\u003e","template_suffix":"","handle":"day-7-lemon-meringue-pie","tags":"Recipies","image":{"created_at":"2020-10-28T09:03:07+02:00","alt":"","width":900,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/4876\/9688\/articles\/20200402_120525-900x1200.jpg?v=1603868587"}},{"id":393038856344,"title":"Day 6 – Gilly’s simple bread recipe","created_at":"2020-10-28T08:35:59+02:00","body_html":"\u003cp\u003eTired of listening to Trump? There’s only one solution…it’s time to bake bread!\u003c\/p\u003e\n\u003cp\u003eI’ve dug out Gilly’s Simple Bread recipe. The simple recipe is always the best. This is the easiest bread to make and the most soul satisfying (with butter and jam) without all the effort of a sour dough.\u003c\/p\u003e\n\u003cp\u003eBefore anyone had even heard of sour dough (and before founding Wedgewood Nougat) Gilly had a passion for bread making. Her little bread making company called ‘Our Daily Bread’ sold artisinal bread mix to local shops and farmers markets. Gilly taught sour dough bread making classes and some of her pupils are the artisinal bakers who produce bread in our area today.\u003c\/p\u003e\n\u003cp\u003eSo if this is your first venture into bread (and this is a recipe for beginners) you’re in safe hands.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eGilly’s Simple Bread Recipe\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eYou’ll Need\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e\u003cstrong\u003eDry \u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5 Cups of Flour \u003c\/strong\u003e(Plain Bread Flour or Cake Flour if you don’t have. You can use stoneground or nutty wheat but it will be a heavier bread)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4 x Teaspoons of Sugar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 x Teaspoon Salt\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHalf a Packet of Dried Yeast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e\u003cstrong\u003eWet\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2 x Cups of Warm Water \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf you have a Mixer with a bread tool it will make life easier. If you don’t then mix by hand (don’t worry you’re allowed to cut it, punch it….it’s a great way to de-stress).\u003c\/p\u003e\n\u003cp\u003eStart by putting all the dry ingredients in a bowl and mix well. Now put the warm water into the mixing bowl and then add the dry mix to it gradually. Continue to mix the dough for 3 minutes until smooth.  On a clean surface sprinkle flour and turn out the dough. If you know how to knead dough, do this for few minutes (to make you feel like a proper baker). If you don’t, don’t worry, it won’t make much of a difference! Now give yourself and the dough a rest and place it in a greased bowl in a warm place with a piece of cling film or a wet cloth over it, to let it rise for 45 minutes to double in size. After 30 minutes turn the oven on to 190 degrees.\u003c\/p\u003e\n\u003cp\u003eYou’re now ready to bake bread. Turn out the dough onto the floured surface. The dough will probably rise only a third again in the oven, so gauge what size baking tin to put it into. I used two loaf tins from the bakery. It was a toss up whether to split the mix in two or bake it as one. It worked out fine split but it would probably have made a more impressive loaf left as one. Over to you!\u003c\/p\u003e\n\u003cp\u003eBake for one hour at 190 degrees\u003c\/p\u003e\n\u003cp\u003eHappy Baking!\u003c\/p\u003e","blog_id":72108048536,"author":"Jen Lagerwall","user_id":null,"published_at":"2020-04-01T19:17:35+02:00","updated_at":"2020-11-16T15:22:01+02:00","summary_html":"\u003cp\u003eTired of listening to Trump? There’s only one solution…it’s time to bake bread! I’ve dug out Gilly’s Simple Bread recipe. The simple recipe is always the best. This is the easiest bread to make and the most...\u003c\/p\u003e","template_suffix":"","handle":"day-6-gilly-s-simple-bread-recipe","tags":"Recipies","image":{"created_at":"2020-10-28T09:02:08+02:00","alt":"","width":900,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/4876\/9688\/articles\/20200401_125755-900x1200.jpg?v=1603868529"}},{"id":393039347864,"title":"DAY 5 – SCONES","created_at":"2020-10-28T08:53:47+02:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eWe’re enjoying special moments around food…tea in bed suddenly has no limits (the kids bring us biscuits, rusks and even chocolate has become permissible – pyjamas essential). Our sitting room coffee table has become the preferred gathering place for meals – just add a table cloth and you too can have a Bedouin dining experience (now that our dining room table is the office it makes sense!) and just about anywhere can turn into a romantic carpet picnic…so get creative!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGilly and Irene’s Scones\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMakes 16 scones\u003c\/em\u003e\u003cbr\u003eThis is a collaborative recipe combining Gilly’s ingredient list and Irene’s clever ‘no rolling out’ method. Irene was the much loved housekeeper of the family beach cottage in Umzumbe, where Irene worked for forty years. Gilly taught Irene her scone recipe and Irene came up with her own clever method of making them. Working in a similarly small kitchen to our own, Irene would rustle up these wonderfully tempting scones, with no machinery. She served them straight from the oven, with their doughy centres steaming and their strong buttery smell calling us to run to the table. Irene would laugh loudly as the kids smothered them with butter, jam and cream and came back for seconds and thirds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYou’ll Need\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTurn your oven to 200 degrees \/ hot oven\u003cbr\u003e\u003cstrong\u003e4 Cups Flour\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 Teaspoon Salt\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e6 x Teaspoons Baking Powder\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e160g Soft Butter\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(not melted)\u003cbr\u003eRub these together with your fingertips in a large bowl until the mixure resembles fine breadcrumbs (doesn’t take long…just sing Happy Birthday twice…!)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1.5 Cups of Buttermilk or Maas\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(you could also use plain yoghurt)\u003cbr\u003e\u003cstrong\u003e2 Eggs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eMix these together to create a wet mix in a small bowl. With a knife slowly add the wet mix bit by bit to the dry mix in the large bowl. You might find that you have wet mix left over. Use the knife to cut and create a dough. Combine until all the flour has been mixed in. Don’t let the dough get soggy. It should resemble a bread dough. Cover with a towel and leave on top of the oven for 10 minutes where it is warm.\u003c\/p\u003e\n\u003cp\u003eNow sprinkle a fine dusting of flour onto a baking sheet. Tip the dough onto it. Coax it gently into a rectangular shape without disturbing it too much. You can dust your hands to prevent it from sticking. Take a sharp knife and cut the dough length ways to make four strips, then cut each strip into four squares (try to keep them as squares). As you cut them distribute the scones into spaces around the baking tray so they are spaced out. Mix one egg in a teacup and brush a small amount onto the tops of each scone (this makes them turn golden brown on top).\u003c\/p\u003e\n\u003cp\u003eBake for 15 minutes or until golden brown.\u003cbr\u003eSmother with butter, jam and cream and smile!\u003c\/p\u003e","blog_id":72108048536,"author":"Duncan Colville","user_id":55092478104,"published_at":"2020-03-31T09:00:00+02:00","updated_at":"2020-11-16T15:22:01+02:00","summary_html":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWe’re enjoying special moments around food…tea in bed suddenly has no limits (the kids bring us biscuits, rusks and even chocolate has become permissible – pyjamas essential). Our sitting room coffee table has become the preferred gathering place..\u003c\/span\u003e","template_suffix":"","handle":"day-5-scones","tags":"Recipies","image":{"created_at":"2020-10-28T08:54:14+02:00","alt":"","width":900,"height":951,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/4876\/9688\/articles\/Wordpress_Posts-export-2020-october-09-1013.jpg?v=1603868054"}},{"id":393039380632,"title":"DAY 4 – BEST TOMATO SOUP RECIPE","created_at":"2020-10-28T08:56:03+02:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eAs a family we experiment quite a bit with food. This is not always a good idea! This tomato soup recipe was born from many disastrous attempts. It is now one of our children’s favourites (even if it contains real tomatoes).\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eYou’ll Need\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTomatoes\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e(preferably fresh but you can use tinned or pureed) Use one bag of fresh or 2 tins of chopped\/pureed. If you are lucky enough to still have fresh tomatoes, put them in a bowl and pour boiling water over them. Leave them for 15 mins until you can remove their skins – I also remove the seeds but keep all the juice. Chop and you are ready to go.)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHerbs\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eChop up some fresh basil (a handful) or Mint is also nice (I’ve used Mint today or you can use Rosemary, or dried herbs (a tablespoon of Tarragon or oregano or other!)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 x Teaspoon Chopped Garlic (\u003c\/strong\u003eIf you don’t like garlic or don’t have any, don’t worry it will taste good anyway.)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3 x Tablespoons of Cream Cheese (\u003c\/strong\u003eI didn’t have so I’ve used smooth cottage cheese, cream would do, or milk. If you use milk replace the stock\/water with milk and use stock powder instead.)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 x Teaspoon Ina Paarman Green Onion Spice\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e(or other spice\/salt, normal salt)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3 x Tablespoons of Tomato Paste\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e(This colours the soup a rich red. If you don’t have it, you don’t need it.)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3 x Teaspoons Wellington’s Chilli Sauce\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(I love this but you can skip it)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2 x Teaspoon Worcester Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 x Tablespoon Wellington’s Chutney Original\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHalf a Litre of Chicken Stock\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eIf you have it (Otherwise this can be water with stock powder added. If you are using milk instead of cream cheese don’t add water)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2 x Teaspoons Cornflour\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eonly use this at the end if your soup is runny. Add to a small amount of cold water and stir into the hot soup before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3 x Teaspoons of sugar\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(to taste)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGround Pepper\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(to taste)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eHow to make\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWhatever type of tomatoes you have, throw them into a pot and cook on a medium heat till simmering. Add the herbs, garlic, spice or salt and sauces. Simmer for 20 minutes. Then add the cream cheese (or alternative) and stir until dissolved. Blend with a blender and return to the heat. Add the stock and continue to simmer for 30 minutes. Stirring every so often. Add the cornflour mixture if necessary before serving (but the soup should naturally reduce to a thick soup by itself). And that’s it!\u003c\/p\u003e","blog_id":72108048536,"author":"Duncan Colville","user_id":55092478104,"published_at":"2020-03-30T09:00:00+02:00","updated_at":"2020-11-16T15:22:01+02:00","summary_html":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAs a family we experiment quite a bit with food. This is not always a good idea! This tomato soup recipe was born from many disastrous attempts. It is now one of our children’s favourites (even if it contains real tomatoes).\u003c\/span\u003e","template_suffix":"","handle":"day-4-best-tomato-soup-recipe","tags":"Recipies","image":{"created_at":"2020-10-28T08:56:03+02:00","alt":"","width":900,"height":665,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/4876\/9688\/articles\/tomato-soup-pic-900x665.jpg?v=1603868164"}},{"id":393039413400,"title":"DAY 3 – MUESLI","created_at":"2020-10-28T08:57:49+02:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eCereal…gone! Bread….gone?\u003c\/p\u003e\n\u003cp\u003eWith teenagers in my house it is inevitable. Three teenagers cause more damage to a week’s food provisions than a pack of wild dogs.\u003c\/p\u003e\n\u003cp\u003eSo today I am making Gilly’s muesli recipe.\u003c\/p\u003e\n\u003cp\u003eUnfortunately this muesli disappears as fast as I make it (but at least we all have plenty of time to make more….18 days to go!)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eGigi’s Muesli\u003c\/u\u003e\u003c\/strong\u003e\u003cu\u003e\u003cspan\u003e \u003c\/span\u003e(aka Gilly Walters)\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eYou’ll Need:\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTo turn your oven on to 150 degrees or low heat\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eApple Puree –\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eA sachet \/ or half a jar of Apple Sauce (leave it out if you don’t have any or improvise by liquidising an apple)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e60ml Oil –\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eI use Canola, so anything mild (don’t use sesame or olive for this)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e200ml Honey\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e(Substitute with Golden Syrup or any syrup equivalent if you don’t have honey)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e10ml Apple Cider Vinegar\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e(or any other vinegar will do)\u003c\/p\u003e\n\u003cp\u003eHeat these together until combined in a pan on the stove (alternatively you can microwave but watch it doesn’t get too hot)\u003c\/p\u003e\n\u003cp\u003eNow, in a bowl mix the following together:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e450g Oats\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e125g Desiccated Coconut\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(leave out if you don’t have)\u003c\/p\u003e\n\u003cp\u003ePour the honey mixture into the bowl of dried ingredients and mix together.\u003c\/p\u003e\n\u003cp\u003eSpread the muesli mixture across a couple of metal baking trays so that it is a thin, but even, covering and place in the oven to toast for 45 minutes. Open the oven from time to time to turn the muesli with a spatula and to turn and rotate the trays.\u003c\/p\u003e\n\u003cp\u003eNow for the nuts and seeds. On another baking tray place any nuts and seeds that you want to roast to go into your muesli. Toast these on a separate tray as they come out crispier. Today I am roasting hazelnuts.  But usually I’ll put in any of the following that I might have in my cupboard:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHazelnuts, Cashews, Macadamia, Pumpkin seeds, Sesame seeds, Sunflower seeds etc.\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e(optional)\u003c\/p\u003e\n\u003cp\u003eWhen the muesli and the nuts are dry and lightly toasted (not brown) remove from the oven and allow to cool (without losing too much to passing teenagers!) When cool mix the nuts, seeds and muesli together and place in an airtight container. At this point I add any of the following, close the lid and shake them together:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChopped Apricot, Cranberries, Chocolate Chips, Chopped Dates, Raisins etc.\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e(optional)\u003c\/p\u003e\n\u003cp\u003eThis time I’ve added a few chocolate chips because the teenagers love them so much!\u003c\/p\u003e\n\u003cp\u003eGood luck and enjoy the praise. Zoe x\u003c\/p\u003e","blog_id":72108048536,"author":"Duncan Colville","user_id":55092478104,"published_at":"2020-03-29T09:00:00+02:00","updated_at":"2020-11-16T15:22:01+02:00","summary_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eCereal…gone! Bread….gone?\u003c\/p\u003e\n\u003cp\u003eWith teenagers in my house it is inevitable. Three teenagers cause more damage to a week’s food provisions than a pack of wild dogs.\u003c\/p\u003e\n\u003cp\u003eSo today I am making Gilly’s muesli recipe.\u003c\/p\u003e\n\u003cp\u003eUnfortunately this muesli disappears as fast..\u003c\/p\u003e","template_suffix":"","handle":"day-3-muesli","tags":"Recipies","image":{"created_at":"2020-10-28T08:58:11+02:00","alt":"","width":900,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/4876\/9688\/articles\/muesli-900x1200.jpg?v=1603868292"}},{"id":393039446168,"title":"DAY 2 – RUSKS","created_at":"2020-10-28T08:59:30+02:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eJunk Status?! Has the World not tasted South African rusks?\u003c\/p\u003e\n\u003cp\u003eIf you were like me and your hand hovered over the rusks on the supermarket shelves and you thought ‘I’m going to have plenty of time to make some over the next 21 days’ so you bought flour instead (and I know you did because the flour shelf was empty!) It’s time to keep your lockdown resolution and make some.\u003c\/p\u003e\n\u003cp\u003eThis is my recipe and it changes every time I make it (depending on what bits and bobs I have at the back of my food cupboard). The basic ingredients are written below in bold (with alternatives in brackets, so you don’t need to panic if you don’t have everything) and there are some suggestions of yummy extras to add if you want to. I like to add cranberries and nuts but my kids like me to add nougat, chocolate chips and nuts (who wouldn’t!!!) so you can decide to split the batch and do different taste innovations for every member of your clan if you like!\u003c\/p\u003e\n\u003cp\u003eI’ve created a batch for my family this morning and they are still happily anticipating eating them….and its past lunchtime! Be warned, rusks take a lot of cooking time. If you are clever you can start them in the afternoon and then leave them to dry with the oven closed and off over night. Rusks are super easy and well worth the effort and cost saving of making them yourself. Have a go. You’ve got 20 days to perfect them!\u003c\/p\u003e\n\u003cp\u003e\u003cimg loading=\"lazy\" class=\"aligncenter wp-image-3656\" src=\"https:\/\/www.wedgewoodnougat.co.za\/wp-content\/uploads\/2020\/03\/20200328_091646-e1585419636860-768x1024.jpg\" alt=\"\" width=\"338\" height=\"451\" srcset=\"https:\/\/www.wedgewoodnougat.co.za\/wp-content\/uploads\/2020\/03\/20200328_091646-e1585419636860-768x1024.jpg 768w, https:\/\/www.wedgewoodnougat.co.za\/wp-content\/uploads\/2020\/03\/20200328_091646-e1585419636860-400x533.jpg 400w, https:\/\/www.wedgewoodnougat.co.za\/wp-content\/uploads\/2020\/03\/20200328_091646-e1585419636860-225x300.jpg 225w, https:\/\/www.wedgewoodnougat.co.za\/wp-content\/uploads\/2020\/03\/20200328_091646-e1585419636860-2048x2731.jpg 2048w, https:\/\/www.wedgewoodnougat.co.za\/wp-content\/uploads\/2020\/03\/20200328_091646-e1585419636860-1200x1600.jpg 1200w, https:\/\/www.wedgewoodnougat.co.za\/wp-content\/uploads\/2020\/03\/20200328_091646-e1585419636860-900x1200.jpg 900w, https:\/\/www.wedgewoodnougat.co.za\/wp-content\/uploads\/2020\/03\/20200328_091646-e1585419636860-scaled.jpg 1920w\" sizes=\"(max-width: 338px) 100vw, 338px\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eYou’ll Need\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003cem\u003e(makes 36 rusks so half quantity if you are on your own)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e7 Cups Plain Flour\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2 Cups Nutty Wheat or Stone Ground\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e(Or you can just use another 2 cups of normal)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 Cup Brown Sugar\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e(or white)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHalf a Cup of Honey\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e(or golden syrup or if you don’t have then use more sugar)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e15ml Baking Powder\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e(if you used self-raising flour you don’t need this)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5ml Salt\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5ml Cream of Tartar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e7.5ml Bicarbonate of Soda\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e500ml Buttermilk or Plain Yogurt\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e(could be a fruit yoghurt – never tried it but who knows!)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2 Large Eggs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e500g Butter\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e(I have used oil before as I’m gluten and dairy intolerant and it works)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExtras:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eOptional – Cranberries, Hazelnuts, Almonds, Macadamias, Raisins, Apricots, Chocolate, Nougat, Pumpkin Seeds (any seeds or nuts that you have) be creative.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eStage One\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYou need five bread tins, or you can use square or oblong casserole dishes.\u003c\/p\u003e\n\u003cp\u003eTurn your oven on to 180 or a medium heat.\u003c\/p\u003e\n\u003cp\u003ePut all the dry ingredients into a BIG mixing bowl and stir well\u003c\/p\u003e\n\u003cp\u003eMelt the butter and put into a small mixing bowl with the wet ingredients and stir in the eggs.\u003c\/p\u003e\n\u003cp\u003eAdd the wet ingredients to the dry ingredients and stir well.\u003c\/p\u003e\n\u003cp\u003eIf you want to add extras such as nuts etc. split the batches (if you want different flavours) and add in and stir.\u003c\/p\u003e\n\u003cp\u003eNo need to grease the bread tins just put your dough in half way and press down evenly into the edges. I do mine in three bread tins and two sets of mini loaf tins (which are actually better if you have them)\u003c\/p\u003e\n\u003cp\u003ePut them into the oven for 45mins – check once half way to change them about if they are cooking unevenly\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eStage Two\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTake bread tins out of the oven\u003c\/p\u003e\n\u003cp\u003eTip them out onto a big baking tray (the bigger the better, or use several)\u003c\/p\u003e\n\u003cp\u003eNow remember what rusks are supposed to look like…now drop your expectations a little bit, especially if you have added in nuts. There will be breaking and some tempting big crumbs might be eaten accidentally at this stage!\u003c\/p\u003e\n\u003cp\u003eCut the loaves lengthways down the middle and then cut them at 1 inch intervals like the rusks you know and love. Try to cut missing the nuts.\u003c\/p\u003e\n\u003cp\u003ePlace the rusks upright with gaps so that they dry evenly in the oven. (I always put the more bulky ones at the edges and corner of the trays to give them more space to dry.\u003c\/p\u003e\n\u003cp\u003ePop the trays back in the oven now and turn the oven down to 100 degrees. Either bake them like this for 4 Hours, or alternatively bake them for 2 hours and then turn off the oven and leave them overnight. Store in an air tight container. Enjoy!\u003c\/p\u003e","blog_id":72108048536,"author":"Duncan Colville","user_id":55092478104,"published_at":"2020-03-28T09:00:00+02:00","updated_at":"2020-11-16T15:22:01+02:00","summary_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eJunk Status?! Has the World not tasted South African rusks?\u003c\/p\u003e\n\u003cp\u003eIf you were like me and your hand hovered over the rusks on the supermarket shelves and you thought ‘I’m going to have plenty of time to make some over the next 21 days’ so you bought..\u003c\/p\u003e","template_suffix":"","handle":"day-2-rusks","tags":"Recipies","image":{"created_at":"2020-10-28T08:59:48+02:00","alt":"","width":628,"height":628,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/4876\/9688\/articles\/untitled-design.jpg?v=1603868389"}},{"id":393039478936,"title":"DAY 1 – LOCKDOWN RECIPE INSPIRATION","created_at":"2020-10-28T09:01:21+02:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eIt’s time to share! It’s time to give…I stood in my kitchen this morning, my happy space, and thought about this and realised that even though I don’t have the knowledge to build a life-saving ventilator (unless celotape and a toilet roll tube are possible elements) I began to imagine that with everyone home there were many people wondering what to cook…and this is something some of us can do better than others.\u003c\/p\u003e\n\u003cp\u003eThe Wedgewood family loves good food and this is where we can give. So I’m going to share with you some of our Wedgewood family recipes (simple ingredients and most can be swapped for something else if you don’t have it). Even your kids can make these fabulous dishes. We are calling out for all those famous family recipes. Especially the ones that have been a secret for generations. If there was ever a time to share…. it’s now!\u003c\/p\u003e\n\u003cp\u003eMy husband and I have four kids (I know….!!) and four dogs (even crazier) and a tiny kitchen (who cares) …so this is one of our favourites. It is so simple and sooooo delicious that your only problem (if you are in lockdown with others) is that you’ll be the designated chef from now on, so……\u003c\/p\u003e\n\u003cp\u003eTo prove how easy these recipes are we are going to make two soups and Speedy (13 years old and full name\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eSpeedy Henry Monkey Pig\u003c\/em\u003e), is cooking today. Speedy is famous for his weird and wonderful sauces (toothpaste has been known to be used) so I’ll try to keep him on the straight and narrow! But I’ve put alternative ingredients in brackets below for those of you who also like to wander onto the path less travelled!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInfamous Smoked Paprika, Bacon and Bean Soup\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eYou’ll Need:\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOil\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e– I use olive oil but anything will do\u003cbr\u003e\u003cstrong\u003eOnion\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(optional) chopped and browned in a bit of oil in a large pan on a medium heat.\u003cbr\u003e\u003cstrong\u003eBacon\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(optional) – Chopped and browned with the onion\u003cbr\u003e\u003cstrong\u003e5 x Cloves of chopped garlic.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eWe didn’t use this today (or for the next 21 days1) because…we didn’t have any and well we are in close proximity here. But it definitely adds a great zing if you can.\u003cbr\u003e\u003cstrong\u003eChopped tomatoes\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(1 can \/or half a bottle of Passata\/ or a bag of fresh chopped and skinned*) – throw over the cooked bacon and bring to a simmer (so it cooks at a slow plop, plop, plop)\u003cbr\u003e\u003cstrong\u003eCans of two or all of the following:\u003c\/strong\u003e\u003cbr\u003eChickpeas, Butter beans, Cannolini Beans, Lentils Drain and add to the soup.\u003cbr\u003e\u003cstrong\u003eJuice of 1 Lemon\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(preferably lemon juice but orange would also do or 1 cap-full of vinegar¬\u003cbr\u003e\u003cstrong\u003e5 x Teaspoons of Smoked Paprika\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(this is the mild one, not the Spanish hotter one, but if you only have Spanish then go easy on it! 2tsp to start and see) This gives this soup a lovely smokey taste but plain paprika will also work.\u003cbr\u003e\u003cstrong\u003eRosemary or Coriander\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(fresh if possible) one stem or small handful if fresh, or 1 Tablespoon of dried.\u003cbr\u003e\u003cstrong\u003e6 Bay Leaves\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e2 x Teaspoons of Sugar\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(you should have some sugar lying around)\u003cbr\u003e\u003cstrong\u003e3 x Tablespoons Mrs Balls Original Chutney\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSuch a great staple but if you don’t have it just use a different chutney or alternatively use an additional teaspoon of sugar and a tablespoon of vinegar.\u003cbr\u003e\u003cstrong\u003eChicken Stock 500ml or Ina Paarman Chicken Stock with a 250ml water\u003c\/strong\u003e\u003cbr\u003eOptional:\u003cbr\u003eA handful of raisins or cranberries\u003cbr\u003eA sprinkle of Cayenne Pepper\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eStir occasionally on a very low heat for 30 mins.\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eSpeedy and I served this with bread, olives and napkins for our messy eaters!\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eIf your only problem today is working out what to do with those bags of red lentils, split green peas and beans that you never buy, but like me decided I probably needed them because everyone else had some in their shopping trolley! Here’s what to make:\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGilly’s Wonderful Stoup (a cross between a stew and a soup)\u003c\/strong\u003e\u003cbr\u003eLeave the dried beans….they need 18 hours to soak and who can remember to do that!! We’ll find something else for them in the days to come.\u003cbr\u003eSo this recipe is so easy it doesn’t need an ingredients list! Cook an onion in some oil and pour in a litre of water or pre-made chicken stock (Ina Paarman stock powder or equivalent will also do). Add two handfuls of dried lentils (or one drained can) and two handfuls of split green peas. Cut up two sweet potatoes into small cubes and throw in. Add 2 teaspoons of curry powder (I use mild Cape Malay), some bay leaves, 2 tablespoons of chutney and ta da! That’s it. Cook for 2 hours (those little peas take a long time to soften) and serve with bread.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSit in your favourite chair, with family or without, with your lockdown buddy or just a good book. Thank you for joining the Wedgewood Family. And enjoy every mouthful!\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eLove\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSpeedy (Henry Monkey Pig) and Zoe x\u003c\/strong\u003e\u003c\/p\u003e","blog_id":72108048536,"author":"Duncan Colville","user_id":55092478104,"published_at":"2020-03-27T09:00:00+02:00","updated_at":"2020-11-16T15:22:01+02:00","summary_html":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIt’s time to share! It’s time to give…I stood in my kitchen this morning, my happy space, and thought about this and realised that even though I don’t have the knowledge to build a life-saving ventilator (unless celotape and a toilet roll tube are..\u003c\/span\u003e","template_suffix":"","handle":"day-1-lockdown-recipe-inspiration","tags":"Recipies","image":{"created_at":"2020-10-28T09:01:21+02:00","alt":"","width":900,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/4876\/9688\/articles\/20200327_110633-e1585321975527-scaled-e1599477947272-900x1200.jpg?v=1603868482"}}]

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