The long absence from my blog primarily has been due to major DIY project happening at the cottage. The cottage has been covered in plaster dust and wood shavings, hardly conducive towards cooking. When we bought the cottage 4 years ago the downstairs was carpeted with a lovely cream carpet. Looked great for about…10 minutes. Who ever thought a cream carpet was a good idea in a cottage with a fire was wrong. I got so fed up with cleaning it I suggested a couple of weeks ago that we pull it up and put down flooring instead. In an ideal world we have loved solid wood flooring, but it costs more than we could afford so instead we’ve put down a antique look laminate flooring (god bless IKEA).
While pulling up the carpet we came across a surprise. We were under the impression that under the carpet there was modern concrete, instead we found the original 18th Century tiled floor. Some of the tiles were damaged and we weren’t in the position to restore the tiles so instead have protected them and hidden them under the new flooring. Maybe in the future a future tenant of the cottage we have the money and time to restore the tiles.
Spring is slowly making an appearance in the garden. The garlic is sprouting nicely and the birds and bees have buy clonazepam klonopin been busying around. I’ve also discovered a new currency…eggs. I’ve done a few jobs/favours for friends recently and have been paid in eggs from their hens. I’ll never complain about being paid in food! I now have a wonderful collection of hens eggs in lots of different hues. I also have some strawberry plants winging their way to me.
The distinct lack of cooking hit me at 0645 this morning. I just couldn’t sleep and had to bake. These cookies were the result; my attempt at trying to make cookies slightly healthy. They remind me of the Anzac biscuits from my school days, but not as hard. The muscovado sugar caramelised leaving the cookies nice and chewy. For this recipe I use muesli base which I buy in a vegan wholefood store, but I have also seen it in places like Holland & Barratt and Sainsburys.
125g unsalted butter, melted
100g granulated sugar
75g muscovado sugar
2 tsp vanilla extract
100g plain flour
1/2 tsp baking powder
pinch of salt
100g muesli base
1) Preheat oven to 190oc. Beat together the butter and two sugars then stir in egg and vanilla extract.
2) Sift the flour, salt and baking powder into the bowl then fold in muesli base and sultanas. Combine well.
3) Line a baking sheet with parchment and place spoonfuls of the mixture onto the parchment. Leave a big gap between each blob as this mixture has a tendency to spread. I had to bake the cookies in two batches. Bake for 8-10 until golden. Allow to cool for 5 min before transferring to a wire rack.