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23 posts tagged Food glorious food

SCOTTISH SALMON ‘A LA GLAMPING’

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Winners of The 2013 Great Moveable Feast, Lisa and Oliver are lucky enough to be dining at Sawday’s pub, The Bear’s Paw in Cheshire this afternoon.

In honour of the delicious food they’re about to consume, Group Executive Chef Paul Prescott sent us his roasted fillet of Scottish salmon recipe. And even with the seemingly intimidating addition of shaved fennel and celeriac slaw, sauté potatoes, blushed San Marzano tomatoes, candied walnuts, blue cheese mayonnaise and Wirral watercress - this is a keeper for making a glamping holiday extra special.

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ELINA’S SUMMER BLEND

  • 50g sugar
  • 25ml water
  • 250g fresh or frozen raspberries
  • 1/2 lemon
  • 1 bunch of mint
  • Tonic water, ice
  • Gin (optional, but why not?)

Slowly simmer sugar and water for about 2-3 minutes until the sugar has dissolved and a thick syrup has formed.

Fold in the berries, simmer for 3-4 minutes. Squeeze in the juice of 1 lemon and add a bunch of finely chopped mint.

Serve with ice and tonic water. Can add a shot or two of gin, if desired. Makes 6 litres of a diluted drink.

Courtesy of Jamie Mould, Chef Manager at The Bishops Table, Wells

GETTING SEASONABLY TIPSY

For the past two weeks, I’ve been picking blackberries like a grizzly bear (undiscerning and with thoughts of hibernation just around the corner). I am now the proud owner of oodles of shiny little berries, but am already ‘crumbled out’ for the season.

THEN, Jackie (someone I’m lucky enough to sit beside) suggested Blackberry Vodka. Genius. This is her bombproof recipe below - enjoy…

- Nada

Jackie’s Blackberry Vodka

Take a bottle of vodka. Empty half of the vodka into another bottle.

(Are you with me so far?)

Wash your blackberries.

Then poke in enough blackberries to take the level up to the three-quarter bottle mark. Do it by eye – there’s no failing with this recipe.

Then fill to the top with white sugar (a funnel will help).

Screw on the lid and gently tip the bottle so the 3 ingredients get to know each other.

Turn the bottle up and down now and then over the next 3 weeks.

Taste after 3 weeks and see if it’s sweet enough for you. If not, empty a bit out and add more sugar.

After about 4 weeks, if it all tastes nice and blackberry-ish, pour out the vodka into a jug using a sieve. Then bottle it.

If you have the patience, you can get out the boozy blackberries and serve them with ice cream.

OUR SALAD DAYS WITH RIVERFORD ORGANIC

Here’s the lovely salad recipe from Riverford that we made at Crafty Camping in Dorset on our company away day. It was a great day (and night) of whittling, food and, yes, a little work. 

You can win BBQ packs from Riverford, cookware, cider and a stay at Crafty Camping in our BBQ Blowout, coming soon!

Plum Foolery

Riverford organic veg box

While our MD Tom is checking on a few of a our lovely places up north, we might have ‘borrowed’ his Riverford fruit and veg box…inside we found a mystery fruit (Yellow plum?  Mini peach?  We think it’s an apricot) and some yummy recipes…don’t forget to enter our 2012 Great British Adventure competition and you too can be tucking into some lovely veg from Riverford on an amazing trip round the UK!

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Flag Flower Cake

Our friends at Bella and Fifi Flowers drew our attention to this incredible Jubilee Cake from Eat My Flowers - decorated with beautiful, edible flowers.  It’s a great idea to make your Jubilee Cake stand out from the crowd, but it’s important to know which flowers you can eat!

  • Flowers from herbs such as basil and chives are edible and very pretty, but probably go best in salads rather than on top of cakes
  • Violas, including pansies, can also be eaten and can taste like lettuce or even mint!
  • Nasturtiums taste peppery and come in yellow, orange or red
  • Blue flowers from Borage would look great on a flag cake, or maybe sprinkle a few over smoked salmon and sour cream blinis, since they taste like cucumbers
  • Calendula flowers can be used instead of more expensive saffron

We’re loving the idea of adding flowers to our food, especially since they add flavour as well as colour!  Time to have a look in the Canopy & Stars garden…

It’s National BBQ Week!

National BBQ week starts today, so what better excuse to fire up the barbie, stoke the coals and try something different on the BBQ?

Try this…

Add branches from herb bushes to the flames to infuse the smoke with flavour - rosemary would be great with lamb.

Roast seasonal veg like courgettes, aubergines and asparagus, marinated in mint, oil and chili.

Rub sweet potatoes with olive oil and salt, then wrap them in foil and pop them straight on glowing red coals for half an hour, turning them halfway through. Unwrap and split them open - lovely with sour cream and chives, or homemade guacamole.

Grill peeled bananas in a sausage rack till crispy on the outside and melty inside.  Sprinkle over some cinnamon and brown sugar beforehand, or rum for the adults!

Gie her a haggis!

Roulotte retreat snowy gypsy caravan

Be ahead of the game with Valentines Day approaching: forget champagne and diamond rings – a haggis is what will make your loved one weak at the knees. If a haggis alone won’t do it, then a couple of nights’ stay at the magical Roulotte Retreat near Melrose might help…

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See in the New Year in Style

If you’re sick of cooking over the Christmas period, then New Year is your chance to let someone else do the work. Come to Harptree Court for a sumptuous buffet brunch…

Brunch at Harptree Court

11am or 2pm
 
Buffet-style brunch with:

Stewed and seasonal fruit, homemade muffins and breads, homemade muesli, yoghurt and croissants,

Blagdon sausages, Bacon from the Dundry Smokehouse, Harptree free-range eggs, tomatoes, mushrooms and sauté potatoes
 
Enjoy brunch, then relax and read the papers in front of a roaring fire, or have a walk around our gardens and woodland
 
£17.50 per person, booking essential
01761 221729 bandb@harptreecourt.co.uk

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