Isle of Wight Garlic Festival

Set in the stunning Newchurch in the heart of the Isle of Wight, the Garlic Festival is the best of food and entertainment!

The show, on this weekend the 17^th & 18^th of August features a vast array of sights, tastes and produce to suit all ages. 

Just a few things going on at the festival include:

                Huge garlic marquees, featuring cookery demo’s all day long

                100’s of arts and craft stalls, businesses and mouth-watering food

                Local produce and live music on a big stage with beer tent

                Children’s entertainers, archery and giant fun fair

As well as being huge garlic fans, we love the sound of this festival and think it would be a great way to unearth yummy garlic recipes which we would love to try out.

So… In true garlic appreciation of this coming weekend we have come across a glorious garlic inspired recipe and we hope you love trying it out…

Feta & Garlic Rosemary Scones... Mouth Watering

 

Take a look at the recipe here... Feta & Garlic Rosemary Scones

Browse the Garlic Festal website for more info About the Show. Happy Garlic Festival!

Sunday Afternoon Shortbread

If you're at a loose end this afternoon, why not get baking? Whether you are chilling with friends, attempting to keep the kids entertained or finding yourself on the sofa watching back-to-back Midsummer Murders wondering if you are becoming a bit bland..then roll up your sleeves and make something nice.

We love biscuits. Bourbons, Custard Creams, Nice, Malted Milks, Hobnobs or even the humble Digestive (chocolate of course) we are big fans. A nice brew/ biscuit combination provides the happiest 5 minutes you can have- have a bash at this Shortbread recipe and test our theory.

 Ingredients;

• 300g butter, softened
• 140g golden caster sugar, plus 4 tbsp
• 300g plain flour
• 140g rice flour

Firstly, pop the butter and 140g sugar in a food processor and whizz until smooth. Tip in both the flours and a pinch of salt, then whizz until mixture comes together (wizz = great word).

Using your hands, roughly spread the mixture out in a 20 x 30 x 4cm baking tray. Cover with cling film and smooth over until there are no wrinkles. Place in the fridge, uncooked, for at least 30 mins.

Heat oven to 180C/160C fan/gas 4. Remove cling film, then lightly mark the shortbread all over with a fork. Sprinkle with the remaining sugar, then bake for 20-25 mins. Leave to cool in the tin, then cut into 24 thin slices.

Your Shortbread will keep in an airtight container for up to 1 week = 7 days worth of happiness. Enjoy!



Recipe & photo courtesy of the geniuses of Good Food Magazine