Glanbrydan’s Weblog

Bertie (our petit basset griffon vendeen dog) had to go for a check up at the eye vets today, so it was a bleary eyed early start for us this morning. He started out the journey with little cries from the back of the estate car. He is not happy going to the vets and certain car journeys mean certain things to him. If the car goes in one direction with them both in he is happy because it’s a trip to the kennels, if it goes the other way with just him it’s a certain trip to the vets. He has been so poorly over the years that his relationship with the vets is one he would prefer not to have although today we did get a little breakthrough and he was really good with the vet (i.e. he didn’t try to eat him).

On the way back we needed a drink so we pulled into Monklands Cheese dairy off the A44 http://www.mousetrapcheese.co.uk/ close to Leominster. It describes itself as a cheesemaking cafe farm shop, one of the owners, who makes the cheese served us today. I assume it was Karen Hindle but didn’t check.

Through the interior door is a good view of the cheese making machines and a line of cheese presses against the far wall. Karen was happily answering another couples questions about cheese production when we arrived. She strikes me as a lively sort of person.

We had two ploughmans and a good cup of coffee. They came with rustic bread, big chunks of cheese, a walnut grape and celery salad with slices of apple and some very nice chutney and quince jam. The cheese was too much to eat all at once and we snaffled our left overs away in a napkin to top the quiche we will have tomorrow night.

The shop sells local cider, cheeses from all over the place, fresh bread, jams, biscuits and chutneys plus other food and none food items too many to remember. The shop is quite small but the cafe carries on up some stairs and if you get a day like today outside amongst the lovely flowers they grow.

They also run 3 cheese shops  named, Mousetrap Cheese in Leominster, Hereford and Ludlow.

Thanks to Karen for a really nice lunch, one day when we are round that way we really must see the Mappa Munday which is at Hereford cathedral, too.

I love a good cup of coffee as much as I love a good cup of tea. I have decided that using the tea infuser in a bone china mug and putting the milk in after is the way I like my tea best.

Over the years we have bought lots of different coffee machines and cafetieres. We started with filter coffee machines and added an Nespresso machine a few years ago. We have also purchased the cafetiere in between and coffee grinders.

It was only a couple of years ago that we were at our friends house and I tasted the best coffee I had ever had. I assumed it was the beans but it turned out to be the little stove top coffee perculator packed with ground coffee that was the key.

I purchased a cheap perculator in a sale and started on a new road to coffee heaven. I was amazed at how much difference the making method made.

In one of the many sales the shops are having this year we purchased a very pretty Italian set and I now use this coffee maker all the time. Even so the milk steaming can be a pain sometimes although it makes it all a special ritual to get my home made latte

I then found out that the same friends who had introduced us to the stove top coffee perculator simply heat half a cup of milk in the microwave and top up with the coffee. Not quite the same as steamed milk but it makes a really good milky cup of coffee.

I looked in the fridge today and thought ‘what are we having for dinner tonight?’ I could see bacon, mushrooms and a bit of cream left in the pot.

As the day went by I really couldn’t be bothered to cook, so what’s easy to make with the ingredients I have? Carbonara.

I always keep a packet of linguine in for an easy meal. Carbonara is quick, doesn’t require too much preparation and is very flexible.

The basics are egg yolks, linguine, a few fresh herbs and some tasty cheese. I like to keep some hard Italian cheese in the fridge for all sorts of dishes and my favourite is pecoreno.

For a basic recipe you need:

a couple of spoons of olive oil or a bit of butter

half an onion

a clove of garlic

parma ham (about 25gms per person), or left over slices of ham (whatever you have left), or lardons, or chopped bacon (a handful or a couple of slices)

linguine, recommended amount per person

2 egg yolks for 2 people

a bit of cream if you have it.

a handful of fresh parsley chopped

mushrooms if you have them

Cheese, I use pecorino but Cheddar is good as well. About 25gms a person. (less for a diet version)

Then

Put on a frying pan and heat the oil or butter, chop the onions and crush the garlic. Put in the frying pan, stir and cook on a medium heat.

Put on a half full pan of water, I use water hot from the tap or boil a kettle, you need a reasonabley sized pan as you will mix everything together in it afterwards. Put in a pinch of salt.

Add the bacon, ham or lardons to the frying pan and keep the heat on medium to low. It needs to cook but gently.

When the water boils put in the linguine and follow the pack instructions for the time it takes to cook. It’s generally 10 -11 minutes. Stir the pasta to make sure it separates.

Put the egg yolks in a bowl, chop up the parsley and add to the egg yolks. Give them a whisk with a fork. Add a couple of table spoons of cream if you have it. Grate the cheese, if it’s a hard cheese use the smaller grating holes.

If using, chop up the mushrooms and add them to the frying pan. Give the pan a good stir.

When the pasta is cooked (or the timer goes off taste it and make sure it’s not solid in the middle) drain in a sieve or colander and return to the empty saucepan. Use a pasta serving spoon and a fork or two forks. If you like stir in a few slithers of butter. Stir in a good sprinkling or grinds of black pepper.

Pour over the egg mixture and make sure it is well forked through. The egg should cook against the hot pasta, fork in the grated cheese and put into bowls. Spoon the frying pan mixture over the top, sprinkle on the rest of the cheese and serve.

I have had varying success with trying to save bedding plants over the winter. Last year I only managed a few saves mainly from cuttings but the year before I managed to save quite a few plants.

I have been looking at the hanging baskets today, they have been rained through so many times this year I think all the nutrients in the soil have been washed out. The baskets are looking ready to bring down, the labelia looks like dying grass and the there are few flowers left. In a bid to save on next year’s hanging basket costs I am going to try and save the fuchsias, begonias and a pelegoniums 

I will also take cuttings as insurance. I don’t generally heat the greenhouse unless I have to but this year with rising fuel costs it’s going to remain without the paraffin heater at all. I have saved some bubble wrap from things we’ve had delivered so I’ll put that in boxes and put the plants in the boxes. Let’s see what we have still alive in the spring.

Last year I went out for the day with Wilf (we have been out more than once in a year together, really). He was working and I was having a couple of days off work so he dropped me at the shops in Shrewsbury where I was able to have a good wander round.

Shrewsbury is a lovely old market town, it has a few unusual shops and not so many of the regular high street branches you see in most towns or cities. I particularly like the shop that sells fabric and haberdashery, I do like to make things but I tend to buy up material and hoard it away as I just don’t get the time for sewing these days. Ask Wilf he has a blazer hanging in the bedroom with a button missing, he has given up asking me to put it back on and is going to do it himself.

When Wilf had finished his business he picked me up and we started on the long drive home. As a treat he took me to the Percy Thrower garden centre for lunch. I couldn’t go to a garden centre without a bit of a look round now could I? 

They had fig trees on offer so we checked with the staff that they would survive in clay and one came home with us. When I told our friend Aura she asked if Wilf could get her one next time he was out that way which he did.

I think we gave the fig tree to them as a thank you for minding the house and garden when we were on holiday as we hadn’t been able to find anything while we were away (a bit hazy here, the tree may have been given for a different event so forgive me if I’m wrong). A few months later our tree was just coming to terms with being replanted in our garden and beginning to show signs of new leaves.

Wilf had to go away on business for the night and I was left to mind the homestead. After I had gone to bed I heard noises in the garden. It sounded like people running and I jumped out of bed. On went the track suit and wellies – this is scary enough to look at if you know me, I then went charging out into the back garden, torch and mobile phone in hand. Just as a precaution I decided to tap 999 on my handset. So with thumb hovering over the dial button I went to apprehend our intruders.

The dogs were barking by now and I thought we might have chicken rustlers. As I stood on the lawn I was beginning to loose my nerve, I could hear something running at me. My mind registered the running was rather heavy and 4 footed as the torch flicked across two eyes about six foot up in the air. Behind the eyes was a very large horse named Chunky who was galloping fill tilt towards me. The sharp light of the torch brought him to a stop, thankfully! He had broken through the fence between our field, where he had been lodging and our garden. He was enjoying a good run round and some nice fresh grass.

I phoned his owner and we moved the horses into a secure field until the fence could be mended. The next morning I inspected the garden. A few holes in the lawn, not too bad but then I spotted the fig tree. Chunky had munched the top off and then manured it. The tree didn’t survive.

To add insult to injury Aura’s fig tree has done remarkably well this year. Kept in the greenhouse until about mid July it had several fruit on it and just kept looking healthier.

A few weeks ago Wilf came home looking very pleased with himself. He called me out to the car and proudly presented me with a new fig tree. This one is twice the size of the old one. Yesterday we potted it up and it is now living in front of the green house.

I know a nice simple supper or starter dish with figs. Maybe I’ll be able to make it with our own figs next year.

You need

half a fig per person

clear honey to drizzle

A soft goats cheese which you like.

Put the grill on high.

Drizzle the inside of each fig half with a small amount of honey. Line your grill pan with foil to aid with the cleaning up after.

Put the figs under the grill for a few minutes, check them regularly and when they just start to cook take them out.

Add a few slices of goats cheese and a further drizzle of honey then put back under the grill.

The dish is done when the cheese melts. There is a bit personal choice involved here as some people like their cheese bubbling and others like it just runny. The same is true of the honey, if you have a sweet tooth then you may want a little extra honey.

Serve on a small dish with slices of crusty bread if it’s a supper dish or on a couple of nice curly lettuce leaves if it’s a starter. The lettuce helps to hold the figs upright.

Enjoy!

This is the last of the pasties from yesterday. It got a war wound travelling to Brecon and is our tea tonight.

We arrived at Brecon at about 8.45.am yesterday, having gone to bed at midnight because we were still cooking and got up at 6.00am to pack up the produce.

Everything went into individual bags that had a paper back and a plastic front. We loaded up the cool boxes and the bags with table cloths, carrier bags (paper ones of course), aprons and everything else. The journey was slow and I took a deep breath around every bend, worried for the pasties, imagining they would arrives as crumbs.

When we arrived I nervously found the organiser and started to set up the table. Oh No! I had packed some of the pasties without their wrappers and had forgotten to bring extra ones. Wilf gallantly dashed off home again, some 30 miles each way to get the forgotten wrappers.

When the market opened I felt quite alone. The lady on the stall next to me was friendly. She introduced herself and helped me to relax. Then after a couple of people had commented on the pasties but not purchased any a man came up and brought 2. Wow! People were buying things I had cooked (yes me!).

Wilf arrived back about 10.45 am with the wrappers but I had found some that I had packed and forgotten about. Note to self, as Bridget Jones would say, idiot list required for ticking off required items. I had sold nearly three quarters of the stock when he came back. ‘Have you sold much?’ he enquired, trying not to sound worried. ‘ Yes!’. I showed him what was left and he was amazed.

By lunch time we had a few pasties left to sell and by 1:00pm we had one sad pasty left. After a little while we both agreed that nobody would buy one  sad lonely pasty and packed up.

We have learnt so much from this:

-Cook in bigger batches.

-Price the items up, people don’t like to ask. (I know I don’t)

-Put stickers on the packets. People buy 1 of this and 2 of that. When they get home they won’t know which is which.

and so much more.

I must also say the people at the market and the store holders were so welcoming and helpful.

So onward to the next one. I’ll make that call tomorrow to other market organisers.

I will tell more tomorrow but we sold all but one of our produce today. So pleased, I cannot believe how well it went.

We followed this with a trip to last night of the proms from Swansea. Where Gethin Jones (and some woman whom I didn’t recognise ) did there introduction to camera just behind us.

Nice man, I asked if I could take his photo and he posed for me (editor/husband not so pleased).

OK – It’s a quick few words tonight as i’ve been pasty making all evening. My feet are tired and my back aches. I’m enjoying a well earned glass of wine before bed.

I think I’ll sleep tonight!

Off to Brecon for the farmers market nice and early tomorrow.

Glanbrydan

Product portfolio

Traditional Pasties………….……..This meaty pasty contains chunks of Welsh lamb and vegetables such as carrot, potato and swede.

Moroccan Lamb pasties………..…These also contain chunks of Welsh lamb and vegetables  but this time we add spices such as cumin to the mix. They are lightly spiced.

Beef in wine sauce pasties…………These are just what they say; a beef and vegetable pasty in a rich tomato and red wine sauce.

Ricotta cheese and spring onion tart….These are individually served cheese, onion & egg tarts.

Bakewell tarts……………………..10cm of almond sponge with homemade jam all wrapped in a slightly sweetened pastry case.

Coming soon:

Welsh rarebit muffins. A nice snack or served with an egg on top for breakfast.

Real baked beans, you just add some bacon or chunks of gammon for a complete meal, or even serve them with breakfast.

Some Saturday tea specials such as a BBQ sauce for you to pour over your meat prior to cooking or a meat pie to pop in the oven.

A fresh rich tomato, wine, garlic and onion sauce for you to stir into mince. All you have to do is brown the mince with a bit of onion and garlic, add the sauce and cook for half an hour. Serve it with your favourite vegetables or pasta.

What goes into our products:

When we bake we use meat from Wales and locally sourced vegetables when in season. The milk and cheese (except speciality cheeses)  products are also from Wales.

The eggs come from our own chickens as long as they lay enough, or when forced to go out and buy them we stick to free range.

We also produce seasonal goods such as spiced toasted nuts, Christmas puddings, mince pies, valentine (who loves you?) biscuits and flavoured oils.

Last night our tea was thrifty food. In a bid to cut our shopping bill we are looking for good cheap food that doesn’t compromise on taste. We started with marrow soup and finished with corned beef hash. Everybody I speak to has their own corned beef hash recipe but I think the children of today shy away from this old time food as being fatty. I managed to purchase a ‘less fat’ tin of corned beef.

We ate it all so no picture but here is a photo Wilf took on his none fishing, fishing trip.

Marrow soup for 2 as a starter (double for 4)

knob of butter

1 onion diced

4 cloves roasted garlic  – do not peel before cooking (put in a small ovenproof dish covered in olive oil and cook for 15 mins at about 180 degrees C. The oil can be re-used later for cooking in other recipes)

1 marrow (ours was 300 and something grams after peeling and seeding), peeled, seeds scouped out & sliced into small pieces.

1 chicken stock cube

650-700ml of boiling water

cream to taste (or what you have left over in the fridge)

bits of bread, stale or fresh and a few slices of tasty cheese.

lashings of pepper

Melt the knob of butter and fry the onions on medium for 10 mins in a saucepan big enough for your soup, stir every now and then. They want softening but you don’t want them to burn or brown. cut off 1 end of the garlic cloves and squeeze out the white bits of garlic, add to the onion and stir. Add the marrow and stir. Cover and cook for 10 minutes.

Put in the pepper. I used about 15 grinds of black pepper, if you are not sure about how much you want put it in at the end of cooking and taste it.

Put the stock cube in the boiling water and stir to dissolve. Add to the saucepan & bring to the boil. Turn down to simmer and cook until the marrow is thoroughly soft. I cooked for about 20 minutes.

You need to whizz this in a blender until smooth.

Pour back into the saucepan and add the cream. I did a glug or two, but you can add more or less. Are you on a diet?? If yes, you can use a bit of milk instead.

I have two heat proof soup bowls so I cut up the bread to fit into the bowl and balance the cheese on top, then carefully place the bread on the soup and grill until bubbling. As an alternative you could melt the cheese on the bread and add after, if you want to be fancy cut the bread using a small round cutter.

Serve.

I told Wilf the soup was bits and pieces from the fridge and he liked it. He is not a lover of marrow so now the cats out the bag I’ll never get away with that again! (edit note – ‘you are right there!!’ – your proof reader Wilf)

We followed it up with corn beef hash. I used to make this when the children were little and I didn’t have any cash. I had used a couple of slices of corned beef in a roll for lunch with sliced tomarto so the tin did a lunch for one and a dinner that would have easily fed 3. It’s so easy and a real comfort food for me.

Corned beef hash recipe

I can corned beef.

1 can baked beans

1 onion chopped and fried till it softens ( I cooked two onions when I made the soup and just scooped out about half for my hash)

a few shakes of worcester sauce.

6 medium to big potatoes, peeled and boiled. Then make mash out of them, I add a bit of milk to make them easier to mash.

some grated chedder.

Oven to 180 degrees centigrade

Chop up the corn beef and put into an oven proof bowl. I used a Pyrex 1.5 litre bowl.

Add the beans, cooked onion and a few shakes of Worcester sauce. Give it all a good stir. Spread over the mashed potatoes and sprinkle on the cheese.

Cook in the middle of the oven for about 40 mins.

If you ask anyone what tog quilt they have on their bed they all seem to know. In fact I believe there to be quilt snobbery! Try it and see what response you get. We use a summer 4.5 tog quilt all year and add a wool blanket for spring or autumn (or summer just now) and a quilted throw for winter.

Now ask people what they can and can’t recycle using the local council collection so many of us have now. I bet more people know what quilt they have on their beds than exactly what they can stick in their weekly recycling.

Some councils make it simple. Glass, paper, newspapers and card. Some don’t collect glass, some collect plastics, some use green bins for garden waste. This may seem straight forward but did you know;

- If you recycle paper they don’t usually want envelopes because of the glue used on them

- Books are not wanted either (unless it’s telephone books). Give them to charity shops.

- Some authorities will accept drinks cartons such as orange juice and some long life cartons have a small percentage of aluminium in them.

All in all very confusing. You can see what your local authority accepts using this link http://www.recyclenow.com and entering your postcode in the appropriate box. The site also gives information about composting for those who have the space and are not yet converted.

There are also sites growing where we can recycle unwanted goods rather than throwing them into landfill or letting them build up in the back of the garage or shed, one is  http://uk.freecycle.org/. I have not used one of these sites yet but our son-in-law, Iain swears by them as great places to give away unwanted things.

We now only have a small bag of rubbish left each week which goes into our bin but we are lucky as the cats eat any cooked chicken, fish or meat left over. The dogs are less fussy and happy to have the cooked vegetables, gravy or pasta as well as their share of the meat. The chickens get the veg peelings (their waste goes onto the compost). The council collect paper, card & plastics. While we take glass bottles into the town centre recycling when we go shopping. I dish wash and keep plastic tubs to use in the freezer. I don’t remember the last time I threw away a pair of shoes and clothes that no longer fit go to the charity shops. We use larger pieces of cloth as dog blankets or cleaning cloths. I’m sure we could do so much more.