“The knitted blanket is a glorious expression of any grandmother’s soul; it is the colours of her dreams woven in delicate and loving hands. She would sit in that old rocking chair, hands moving, brain at peace, and from those delicate fingers would come the blankets.”
Reading this paragraph in a book I was reading inspired me to knit a patchwork granny blanket. I had a box full of odd wool ends in a multitude of colours.
I decided right from casting on the first stitch that I would knit six squares one after the other in different colours rather than individual squares.
All my wool was double knitting and I chose a pair of needles in size 7 for a 9” square using garter stitch ( knitting every row) and casting on 35 stitches. I’m so pleased with the result I’m knitting another in black ( as I have lots of this wool).
Last minute handmade gift ideas that are great for #christmas. Easy to follow these lovely teacup candles infographic from Pinterest.
If you haven’t got any tea cups to use how about these shells instead, also from Pinterest
If you are handy with the knitting needles and have some spare wool around why not get this free tea cosy pattern from Love Knitting on Pinterest.
Or copy this DIY cup cosy also found on Pinterest
There are lots of easy handmade gifts all around tea which could soon be knocked up for any tea lover. These were just a few I found on Pinterest. It has inspired me to quickly knit up some of the cup cosy for my friends.
Easy 3 minute Spelt Bread
500g spelt flour
10g fast-acting dried yeast
half teaspoon sea salt
50g sunflower seeds
50g sesame seeds
500 ml warm water
Preheat oven to 200C/Gas 6
Combine all the ingredients, adding the water last
Mix well and turn the dough into a greased lined loaf tin
Put straight into the oven and bake for one hour
Remove loaf and turn it out of tin, then return it to the oven without the tin for a further 5 – 10 minutes.
A cup of tea and cake at Dunelm can be just as tasty as having it at a nice garden centre/restaurant or tea room.
I don’t know about you but I can spend hours walking around Dunelm and always manage to find something new to buy. But do you always stop and have a tea and cake while you are in the store?
Well if you haven’t been before then I can highly recommend it especially their tea cakes, which are large square ones and more than enough for a snack. The cakes vary daily but this time I tried a Bakewell sponge slice. I love Bakewell slices so I was sure this would be just as tasty and I was not disappointed.
After being indoors for over 5 days with a throat, chest and ear infection I decided a breath of fresh air was the next best medicine. Hubby decided a trip over to our local garden centre ‘Timmermans’, would be a better option then we could have a cup of tea and a cake.
Timmermans has been updated a great deal over the last twelve months and have won awards from the Garden Industry. They have a delightful eating area which is called ‘Belle & Joe’s Kitchen’. Belle & Joe’s Kitchen was voted as the ‘BEST GARDEN CENTRE CAFE IN NOTTINGHAMSHIRE’ by the Nottingham Post (May 2013).
They say that ‘Our homemade cakes are gaining a following all of their own and we make an effort to provide a varied range of freshly baked cakes with unusual flavours our speciality; elderflower, courgette, frosted blueberry. We communicate what has just come out of the oven on the ‘Just Made’ chalkboard at the entrance to the restaurant We use quality ingredients from local food producers and suppliers – our eggs come from Peter in the village, our milk and dairy come from the local dairy, our aim is always to use fresh, seasonal produce which is locally grown wherever possible.’
I had a slice of my favourite which is ‘carrot cake’which was delicious and worth every penny. The tea for two came in a pot which gave us both two cups and it was all extremely good value for money. I don’t think it will be long before I am back sampling their mouth watering afternoon tea.
We love Timmermans for their plants and never manage to go for a visit without bringing something back with us but all their plants are extremely good so it’s hard to not buy something.
225g seedless raisins (or other dried fruit)
100g soft brown sugar
1 cup of cold fruit or chamomile tea
225g self raising flour
½ level teaspoon mixed spice
1 x Orange
1 Medium Egg
Preheat oven to 325F 160C Gas 3
Line or grease loaf tin
Grate the rind of the orange
Put the dried fruit and sugar into a large basin
Add the orange rind
Pour over the cold tea and leave overnight or for 12 hours
Gently mix the egg
Add the sifted flour, mixed spice and egg to the mixture
Pour into loaf tin
Bake for 1½ hours
Leave to cool for 15 minutes before turning out of tin
Cool on wire rack
My latest hand made cards designed around a cup of tea for some tlc…
‘Nothing’ says home, like the smell of baking…
I have written before that I receive the Tea Tourist tea box’s which come with a surprise selection of loose teas from some of the hottest artisan tea companies each month. They are sent in taster size portions for you to try. In this month’s box I had yet another amazing selection to try from and after sampling the Thieves Brew from Bev’s Tea Company, I decided to try and bake with it as well. I turned out rather tasty to say the least.
THIEVES BREW AND PISTACHIO SCONES…
Makes 14 to 16 scones
Working time: 35 mins
Resting time: 2 hours 30 minutes
Baking time: 20 minutes
1 teaspoon Thieves Brew Tea (By Bev’s Tea) seeped in 100g/3.5oz of boiled water for 3-4 mins
150g unsalted butter
600g plain flour
30g baking powder
150g caster sugar
160g double cream
75g crushed pistachios
Pinch of salt
- Seep the tea in the water for 3-4 mins.
- Add the sultanas and leave to infuse for two hours.
- Place the milk in a pan and bring to a simmer. Turn off the heat and leave to cool.
- Pre-heat the oven to 180°C.
- Rub the butter into the flour. Add the baking powder and sugar. Stir in the cream and milk. Drain the sultanas from the tea infusion and add them and the pistachios to the bowl and stir into the mix until you get a soft dough.
- Dust with a little flour and rest the dough for half an hour. Roll it out to 3cm thick and cut out your scones.
- Place the scones onto a tray.
- Beat the egg in a cup with a pinch of salt and use to glaze the top of the scones.
- Bake for 20 minutes or until light golden brown. Leave to cool.