Make your own simmering Potpourri!

As we approach Autumn and the weather gets chillier, it's nice to feel warm and cosy! We've found a great activity to get in the mood for the season.

Firstly, think about some of your favorite scents during autumn, whether it be fresh apples, oranges or cinnamon. With these, you can easily make your very own delightful simmering Potpourri!

Here's a sample recipe to make a lovely blend of fragrances:

- the peel of one orange 
- one thinly sliced apple

- 2 large cinnamon sticks 

- 1 tablespoon of cloves 

- 1 tablespoon of vanilla extract 

- 1 tablespoon of almond extract 

- 1.5 cups of water plus plenty more for refill 

Simply mix together your chosen ingredients to a saucepan with some water and simmer throughout the day, spreading a lovely seasonal scent through your home. You can reuse the mix for three days, storing it in the fridge in the meantime!

You can also make a dried Potpourri to display all the colours and textures of the ingredients. Mix together some dried fruit, cinnamon sticks and pine cones (maybe go on a family nature walk with the kids to pick the best ones!) and add a splash of essential oils. It's then ready to sit in a bowl or jar as a decoration and for you to enjoy the heavenly smells!

Have you made your own Potpourri? We'd love to hear your recipes!

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Afternoon Tea for Two!

To make this Mother's Day extra special this year, i got in the kitchen to make my mum some yummy scones (her favourite). I wanted to prepare something nice for her and decided a tea for two would be perfect!

What are you doing this Mother's Day?

Before starting the scones i looked up an easy scone recipe and gathered all my ingredients, here is the recipe i used!

Start by getting all your ingredients ready, and all the equipment you need to for recipe, you will need scales to measure the flour, butter and caster sugar!

1. Start by measuring the flour and putting it in a large mixing bowl, and add the salt and baking powder! 

2. Add in the butter, and rub it into the flour with your fingers until the mixture is like fine crumbs and stir in the sugar.

3. Put the milk into a jug and heat in the microwave until warm (not hot) and add the vanilla and lemon juice, set aside for a moment and put the baking sheet in the oven to warm.

4. Make a well in the fry mix and add the milk mixture and combine it quickly with a knife

5. Spread some flour onto your chopping board (or work surface) and tip the dough out, dredge the dough and your hands with more flour and fold the dough over 2-3 times until it's a little smoother.

6. Pat into about 4cm deep ready to cut

7. Take a 5cm cutter, with a smooth edge, and plunge into the dough to make as many scones as you can
8. Press whats left of the dough and spread out again to make some more from the off cuts

9. Brush the tops with the beaten egg and place onto the hot baking tray

10. Bake for 10 minutes until risen and golden on top - serve with jam and clotted cream! 

Here are our finished scones, and they taste delicious! All ready for afternoon tea with Mum this Mother's Day!

National Strawberry Day!

Celebrate National Strawberry Day with a yummy Strawberry Jam Recipe! 

Ingredients:

• 2lb 3oz strawberries
• 2lb 3oz granulated sugar or caster sugar
• 1/2 lemon (juice only)
• Small knob of butter 

Recipe:

• The day before making the jam, hull and halve the strawberries and check for soft spots
• Remove any soft spots and throw away any berries that are overripe
• Put the strawberries in a bowl with 18oz of the sugar, turning carefully and mixing well - cover and place in the fridge overnight
• Place a saucer in the freezer to chill (you'll need this later)
• Sterilize the jam jars 
• Pour the strawberries, their juice and any residual sugary juices into a very large pan 
• Add the remaining 18oz of sugar and the lemon juice
• Stir over a gentle heat until the sugar has completely dissolved
• Bring the strawberries to the boil and boil hard until the jam reaches setting point (this may take up to half an hour) 
• To test if it has reached setting point, remove pan from heat and place a drop of the jam onto the saucer from the freezer, after a few seconds push the jam with your finger
• If the jam wrinkles it had reached setting point and is ready. If it slides about as liquid, it is not yet set.
• When setting point is reached, stir in the butter, skim off any scum on the surface of the jam 
• Let the jam cool and thicken in the pan for ten minutes
• Stir the jam and ladle it into the sterilized jars 

Enjoy!

You can find the full recipe, plus more here!