Welcome to my blog all about the things I love to grow and cook. You'll find a collection of seasonal gluten-free, dairy-free and vegan-friendly recipe posts, as well as a round up of my gardening throughout the year. I wish you good reading, happy cooking and perfect planting!
Another bumper year from the old apple tree. Images: Kathryn Hawkins
Hello again. Well, that’s just about everything edible in from the garden for another year. It was a fine bright day yesterday, perfect weather for apple and pear picking. What a bumper harvest this year: 35kg apples and 10kg pears – woo hoo!
This year’s Concorde and Comice pear harvest. Images: Kathryn Hawkins
I’m glad to report on the back of last month’s post, there have been runner beans to enjoy at last. I picked off the last of them yesterday and took the plants down. As I type, the weather has become very stormy and I am pretty sure that the beans wouldn’t have survived a pounding from gale force winds.
Runner beans at last! Images: Kathryn Hawkins
In the greenhouse, some plants are shutting down like the French beans, cucumber and tomatoes. There are a few tomatoes left on the vines to ripen, but I was pleased with this basket full. The baby sweetcorn I planted (almost too) late is also about ready to pick.
Last of the runner beans. Image: Kathryn Hawkins
The sweetcorn fairies are coming. Image: Kathryn Hawkins
Looking forward to next spring, the potted mimosa plant is doing well in the greenhouse and has set lots of flower buds. Now all I need to do is keep it from the harm of a potentially very cold Scottish winter.
A hint of spring. Mimosa flower buds. Images: Kathryn Hawkins
Outside the garden is alive with beautiful colours of the Japanese maple and Autumn crocuses.
Glorious Autumnal shades. Images: Kathryn Hawkins
Sunny Autumn crocus. Images: Kathryn Hawkins
The deliciously scented pink rose is out flowering again. Such a heady aroma when you catch the scent in the air.
In the pink in October. Images: Kathryn Hawkins
I’ll end my post with a nod to the next season. I’ve been working on Christmas projects for a few weeks already but in the garden the holly trees are bursting with berries this year. Some would say that this means we’re in for a cold winter, but I’d prefer to believe that it simply means that this year has given the trees just the right growing conditions to produce a huge amount of fruit. We’ll see…..fingers crossed I’m right.
Bursting with berries. Images: Kathryn Hawkins
I’ll be back recipe posting in a few days, something suitably spooky for Hallowe’en. Until then, thanks for stopping by.
Well the festive season is almost upon us, and it’s time to share a suitably Christmassy recipe with you. I’ve turned to an old favourite as the base for my edible holly garland: shortbread 🙂
Simple enough to make, shortbread is much loved by many and a staple bake at this time of year. I’ve flavoured my shortbread with cocoa powder and iced it with peppermint flavoured icing, which make these cute little nibbles a perfect treat to serve as an after dinner alternative to accompany coffee and liqueurs. If you don’t fancy peppermint, try adding orange or lime zest, or enhance the cocoa flavour by adding some cinnamon or vanilla.
After dinner coffee and nibbles. Images: Kathryn Hawkins
If you are going to display the leaves as a garland you’ll need to bake a good number, so my recipe makes 40, but cut the quantities in half if you just want a few nibbles to serve with coffee. The shortbread leaves can be made a couple of days in advance of serving, but I’d advise not to ice them more than a day before serving as the icing often softens the shortbread.
By the way, I couldn’t find the right shade of green for my biscuits, so I am including instructions for colouring white icing. If you do have ready prepared green icing, all you need do is add some flavour.
Makes: 40
Ingredients
100g lightly salted plant or dairy butter
50g caster sugar
20g cocoa powder
175g gluten-free plain flour blend plus extra for dusting
225g white ready to roll icing
Green food colour gel
Icing sugar to dust
A few drops peppermint extract
75g readymade royal icing or similar white pipeable icing
Red sugar balls or icing to decorate
1. Beat the butter and sugar together until light and creamy. Sift the cocoa powder and flour on top and mix well, then bring everything together with your hands to make a firm dough.
2. Lightly flour the surface and roll out the dough to a thickness of about ½cm. Use a 6cm holly-shaped cutter to stamp out shapes, re-rolling the dough as necessary, to make around 40 leaves.
3. Arrange on lined baking trays, prick the tops with a fork and chill for at least 30 minutes before baking.
4. Preheat the oven to 180°C, 160°C fan oven, gas 4. Bake the shortbread leaves for about 15 minutes until firm to the touch. Leave to cool on the trays.
Just out of the oven. Image: Kathryn Hawkins
5. For the icing, knead the white ready to roll icing to make it more pliable. Break it into smaller pieces and add a little green colouring to each piece. Work each batch of colouring into the icing before adding a little bit more. When you have a few pieces of the same colour, blend them altogether into one piece. Although this takes a bit of time, it is much easier than trying to colour a big piece of icing in one go. If things get a bit sticky, add a little icing sugar.
6. To add flavouring, flatten the icing and sprinkle with a few drops of peppermint extract, then work into the icing. Repeat until you have the desired amount of flavouring, adding a little icing sugar if the mixture becomes sticky.
Making the icing. Images: Kathryn Hawkins
7. Add some colour and flavour to the royal icing and mix well to achieve an even colour. Now you are ready to decorate.
8. Dust the work surface with a little icing sugar and roll out the green icing thinly. Cut out holly shapes using the same cutter.
9. Spread a little smear of the green royal icing over each biscuit and fit a holly icing shape on top.
10. Spoon the remaining royal icing into a small piping bag fitted with a plain writing nozzle and pipe leaf detail. If piping is not your forte, you can score a leaf pattern on the icing using the blade of a small knife.
11. Pipe a little extra icing at the stalk end of the leaves and attach sugar balls or red icing berries. Leave for at least an hour to set before arranging.
Christmas decorating. Images: Kathryn Hawkins
12. To serve as a garland, choose a large board or flat serving plate and arrange a layer of the shortbread leaves at different angles in a circle, and arrange more shortbreads on top. Add a ribbon bow as a finishing touch just before serving.
This is my last recipe post of 2023. Thank you for stopping by and for all your nice comments over the past 12 months. I hope you have a lovely Christmas and I look forward to posting more throughout the new year ahead. Merry Christmas!
The first ground frost of Autumn 2022. Images: Kathryn Hawkins
As another month draws to a close, it’s been a rather wet and dreary end to the season of Autumn here in central Scotland. Photographically speaking, there have been very few blue-sky days to capture the warm, glowing colours of this time of the year. Nevertheless, I have a few images which I hope convey the natural glory of the month just passing.
Late Autumn, River Earn, Perthshire, Scotland. Images: Kathryn Hawkins
I took these photos a couple of weeks ago whilst out on a walk along the local riverbank. Even though the sky was a dull grey and the waters looked cool and steely, the colours of the leaves still clinging to the trees looked spectacular.
Golden leaf colour. Images: Kathryn Hawkins
Back home in the garden at the same time, the Japanese Maple (Acer) tree was ablaze with glowing yellow leaves. But following a few heavy downpours and some strong winds, the last of the leaves have fallen.
November sun-rise and sun-up. Images: Kathryn Hawkins
Usually, the month of November brings with it glorious sunsets and sunrises, but I have only managed to capture one sunrise, and that was during the last week. You can see the same Maple tree now bereft of leaves in the early morning sunshine.
A welcome splash of vibrant pink. Images: Kathryn Hawkins
Throughout the month, these Nerines have been giving a very welcome show of bright pink colour. They look so exotic and fragile but are incredibly hardy. Still going strong is the planter of Bidens and Astors I planted back in June. Such great value. Usually by now the planter is full of bulbs ready for spring but I can’t bring myself to dig these bedding plants up just yet.
Still flowering in the Autumn sunshine. Images: Kathryn Hawkins
And so to a reminder that winter is just around the corner. The holly hedge is abundant with great clusters of berries this year, as is the snowberry bush in the back garden. I hope this isn’t a sign of a particularly cold winter ahead. It’s been a good year for blueberries as well. This late variety is still ripening at a rate of a small handful a week.
Red, white and almost blue, late Autumn berries. Images: Kathryn Hawkins
Thanks for stopping by. Until my next post, take care and keep warm 🙂
My Virtually Free-from Kitchen 