December 2009


Try this Finnish mustard if you want to add some oomph to the christmas table. It has to be said, it’s quite hot and quite sweet, but if you prefer you can make it milder/less sweet by upping the cream a little. This recipe is easy to make and adapted from “Falling Cloudberries” by lovely Greek-Cypriot-Finnish food fairy Tessa Kiros. Here goes:

20g (2tbsp) Hot English Mustard Powder

50g (1/4cup) Sugar

1/2 tsp Salt

125ml (1/2cup) Vegan Pouring Cream

1tbsp Olive Oil

1tbsp Good Vinegar

Juice of half  Lemon

Mix mustard powder, sugar, salt in a bowl, squashing out any lumpy bits with a wooden spoon. Put the mixture in a small saucepan over a low heat with the cream, oil, vinegar, lemon juice and bring to the boil, stirring constantly. Cook for 7-8 mins, stirring often and then remove from the heat once it darkens and thickens a little bit. Presto!

This keeps in the fridge for a few weeks which means it can be made in advance and leave time for other more important things nearer to Christmas. Have a lovely week!

The shop is now stocked up for Christmas!

It may appear as such, but I assure you I have not been resting as of late. I and my little helpers here at the flavour factory (furry, feathered and bare alike) have been very busy bees indeed; kitchening and planting, scheeming and crafting…

Wreath making with the Baronesse

The Baronesse was out of her radiator bed for several hours in order to help out with the wreaths that we made from assorted forest and allotment acquisitions. One for our door and one for the hen pen. I have made mincemeat and mince pies with hazelnuts, brandy, cranberries and my favourite Russet apples that are so wonderfully coarse, sweet and aromatic. I have brought out forced bulbs of all shapes and sizes; crocus to amaryllis, hyacinth to narcissus, that we had kept up in the attic until now.

Winter clearing the last tomato plants

The last of the summer vegetables are safe indoors. Some days ago I cleared the last tomato plants and a few days later Johan cleared the tomatillo patch, bringing in our huge colander brimful. We have made several large bottles of mulled wine on the delicious blackberry wine that J made earlier this year. Perfect to alternate with my ordinary chai tea when stranded in the sofa, mulling and crafting, these stormy evenings we’ve had lately in Old Blighty. I also recently made a batch of failed kumquat marmelade that got far too runny. Fortunately I discovered it is absolutely delicious as a sauce with sponge and chocolate cakes, so the very difficult to eat Mr. Kumquat Marmelade has now obediently had its name changed reappearing as the exceedingly successful Mr Kumquat Sauce!

Holiday Shop Update!

Oh, and I will be stocking up the shop for the holiday season during the following three days. There will be many an original that I have not been able to bear to part with until now, as well as recycled bowls, new embroideries and of course, pillowcases and tea towels etc etc and I am making sure that the SALE section shall be very well stocked this year. Have a good day!