28May
Since moving we are currently restricted to pots for our veg but I have still been harvesting some tasty salads.
Everything in the bowl is container grown – mostly from seeds except the sorrel which we transplanted from grown to pot to bring with us.
The main flower of this salad is the chive flowers which I had not realised until about month ago were edible – they give a delicate onion flavour but are not over powering and they give a lovely look to the bowl.
Ingredients:
Sorrel
Rocket
Golden majoram
Assorted leaves from the French Salad mix you can buy
Four chive flowers per person
Cucumber sliced and quartered
I added some colsaw but a honey and balsamic vinigarette would have worked well with it.
21May
I made these cake pops for a competition in the hope of winning some Lakeland goodies but also as a practice as I want to hold a Creativi-Tea which will be a little garden party with knitting and poetry and the like. The cake cases came from Lakeland and are silicon and therefore re-usable though I would actually like to get hold of some paper cases shaped like this made out of the thicker stuff.
My husband baked the cake pops using the vanilla sponge recipe but he put goat butter and milk in instead of cow. I mixed up some royal icing adding green food colouring – I made the icing relatively thick and dipped the cake pops and then put them on the sticks. I then twizzeled them around against the side of the icing bowl to get rid of excess icing. I then began placing the little sugar flowers onto them – these were from a Barbie cake decorating shaker.
I used a damp cloth to whip any icing dripples off of the stick.
The plant pot cup cases I baked a chocolate orange sponge in and left to cool whilst the icing on the cake pops hardened. Once the cakes had cooled I pushed the cake pop sticks into them and added the bow.
It was only a thin shell of royal icing – be aware that it can be very tough on teeth in thicker amounts but as the cake pops are sort of lolly pops anyway I just wanted to see how it worked.
