Now open on Sundays!!
Yes, I know I am exactly 2 weeks late!! And NO, my flu has not subsided yet...but I have decided that I will now officially celebrate Spring!! I trust my enthusiasm will ward off the looming cold front, but with 2 days in the 35 degrees, consecutively...I can only remain the eternal optimist!! And how better to celebrate the approaching warmth by planning my Summer Garden!! I had so much fun shopping for my plants at the nursery yesterday. I bought Yellow Clivias, French Moss and the most beautiful Azaleas in all the vibrant colours. Somehow I think these little plants felt nostalgic this cold winter, longing to be back home in their snow covered lands of origin. Thoroughly rewarding us with a gigantic explosion of colour! I guess they too are pleased that winter is now FINALLY over!! "Mmmm, said the eternal optimist!"
We have strawberries and cream scones at the Farmstyle Market again!!
Spinach is crammed with the substance known as lutein. Recent French research has shown that lutein helps skin hydration and elasticity, which in the end helps get rid and prevent wrinkles. You will need at least 10mg of lutein for it to have any effect, which is roughly a 4oz serving of spinach.
While Popeye ate spinach straight out of the can, but you don't have to. Spinach makes the perfect compliment to a garden salad, or you might even like spinach soup...and we have brought in BUCKET loads for you!
 |
| 3 tablespoons extra virgin olive oil |
| 1 onion—finely chopped |
| 2 cloves garlic—finely chopped |
| 4 anchovy fillets—chopped |
| 1 small red chili—deseeded and finely chopped |
| 2 teaspoons capers—rinsed and drained |
| 8 pitted black olives—quartered |
| 14 oz (420g) canned tomatoes—chopped |
| ½ teaspoon sea salt |
| ¼ teaspoon freshly ground black pepper |
| 1 tablespoon finely chopped fresh flat-leaf parsley |
| 7 oz (200g) spaghetti |
The SURPRISE is out!! In conjucntion with The Farmstyle Garden Centre, the Bakery will be open on Sunday!!
These are our Houtbord Specials for today...will extend it till the weekend, but they are valid as long as stock lasts!
By Oliver Rowe
From Urban Chef
Preparation time: over 2 hours
Cooking time: 30 mins to 1 hour
Serves 8-10
This classic French dessert can be tricky, but it's delicious when it works. You can substitute the apples for plenty of other fruit; pear and prune or quince work beautifully.
320g/11oz plain flour
225g/8oz ice-cold butter
110g/4oz icing sugar
3 free-range egg yolks
6 Cox or 4 Granny Smith apples, peeled, cored and cut into 8-12 wedges
¼ lemon
110g/4oz caster sugar
110g/4oz butter
double cream or vanilla ice cream
Preheat the oven to 250C/500F/Gas 9.
First, make the pastry. In a food processor, mix the flour, butter and icing sugar just until they resemble breadcrumbs. Add the egg yolks and, using the pulse button, mix until it comes together in a dough.
Remove the dough from the mixer bowl and divide into two pieces. Wrap in clingfilm and put in the freezer to chill for at least an hour.
For the filling, place the apple wedges in a bowl, squeeze the lemon juice over them and toss them gently.
Sprinkle 85g/3oz of the sugar in a heavy-bottomed pan and place on the hob over a medium heat, turning the pan frequently and making sure the sugar doesn't burn. Allow the sugar to caramelise a little and become a pale golden brown, then remove from the heat and arrange the drained apple pieces in one layer over the bottom of the pan.
Place the pan in the oven and bake until the apples have softened a bit and started to release some liquid - about 10 minutes.
Remove from the oven and sprinkle over the remaining sugar and dot the butter on top. Remove the pastry from the freezer and, using the coarse side of a cheese grater, grate the pastry with long steady strokes over the apples until it forms an even layer at least 2.5cm/1 inch thick. Do not press down. Return to the oven, turn the heat down to 220C/425F/Gas 7 and bake until the pastry is golden brown - about 20 minutes. Remove from the oven and leave to rest for a minute or two.
Take a heatproof serving dish that is generously larger than the pan on all sides and place over the pan. Protecting your hands with a dry folded tea-towel, and holding the dish and pan firmly together, quickly and carefully flip the pan and the dish so that the pan is on top. Tap the pan sharply a few times all round with a wooden spoon, then lift off. The tart should be left on the serving dish with the apple on top.
Serve warm with double cream, crème fraîche or vanilla ice cream.
Combine the tomatoes, spices, sugar, pepper flakes, and lemon juice in a saucepan. Bring to a simmer over medium heat and reduce heat to low. Cook, uncovered, until very thick, about 1 1/2 hours. Stir occasionally to check for thickening and to prevent scorching. Makes about 2 to 2 1/2 cups.
Use this jam as an appetizer spread with cream cheese, on burgers, as a dip, or use it in to flavor and top meatloaf instead of ketchup.
