Dover Castle – Great Events

Yesterday we went with friends to Dover Castle – and for the first time took a tour of the World War II secret Tunnels. This atmospheric tour took us through areas used since medieval times. Used as a vital command post during the second world war and areas were even designated as a regional control centre in case of nuclear attack during the cold war.

Dover castle had something for evenyone in our group for the whole day- lots of history and detail with really knowledgeable guards for some, fire-eating jesters and knights for the children, and tea and cake for me!

As well as its usual attractions Dover castle has lots of events during the year.. Click here for more information

 

Honey and Banana Loaf

The chickens usually love to eat any overripe bananas. But as they ate all my runner bean seedlings I wasn’t in the mood to give them a nice treat and used the bananas for this nice Mary Berry recipe instead!

225g Self raising Flour

1/4 tsp nutmeg

100g Margarine

225g ripe bananas mashed

100g caster sugar

grated rind of 1 lemon

2 large eggs

6 tablespoons of honey

Preheat oven to 180c 350f Gas 4, line a 2lb loaf tin

Rub margarine into flour and nutmeg.

Beat in bananas, sugar lemon rind, honey and eggs.

Put in tin and bake for 1 1/4 hours

Cool and turn out.

For a special finish brush with 2 spoons of warmed honey and sprinkle a little sugar on top.

 

New Inn Etchinghill

Some of our most recent guests had dinner last weekend at The New Inn in Etchinghill.  Less than 10 minutes away this pretty pub offers great food, and really friendly service.  Our guests and their children were very pleased with the range of food and  the value for money.  Andy and I have also eaten at the New Inn and have no hesitation in recommending it.  For more information click on The New Inn. or call 01303 862026

All our local pubs geet quite busy on Friday and Saturday nights.  If you are visiting us and would like us to book at table for you – please do let us know.

Other guests also recommend:

Rose and Crown in Stelling Minnis 01227 709265

The Hop Pocket Bossingham 01227 709866.

The Tiger in Stowting 01303 862130

 

New Arrivals – Baby lambs!

They arrived last night – and have been nicknamed Cute and Gorgeous. These baby lambs are 1 and 2 weeks old, and as a result of their mother being unable to look after them they are being bottle fed. At the moment they are getting 4 bottles a day. Andy and I have found ourselves behaving like new parents again uttering delighted phrases like “he’s taken 4 oz really well!” The eldest one has already learnt to drive Clifford the Retriever mad by running up and down the fence next to him.

 

The Woodpecker is back.

We have a lot of birds visiting the cottage gardens including greater spotted and green woodpeckers.  The greater spotted one was a regular visitor last year – but we hadnt seen him for a few weeks.  But today he was back – eating as many peanuts as he could from the bird feeder.

 

Bees and an Orchard

Andy has been busy over the last few weekends with the help of sister Kirsty and friend Ian planting an orchard at the bottom of Middle field. So far there are nearly 30 trees, some apple, pear, cherry, damson, plum and an optimistic apricot. We have chosen old fashioned varieties which have wonderful names like Worcester Pearmain, Egremont Russet and James Grieve.

The beehive arrives.

To help the trees and to produce wonderful (we hope) honey, Andy has built a bee hive, and it will soon move to the orchard. We hope to get the bees in the late spring, and should be able to gather honey as soon as the summer!

Andy getting ready to put the bee hive together.

 

Moles!

We have been plagued this year by moles. Huge mounds have appeared everywhere, and after struggling to find any mole man even willing to tackle the mole-Himalayas – Andy decided to give mole catching a go himself.

He has been very successful and would highly recommend the book ‘Mole Catching – a practical guide’ by Jeff Nicholls for anyone who has a problem. Surprisingly it doesnt seem to be available in that many bookshops (!) but can be found at www.crowood.com.

 

Pink Marshmallows

So easy to make and really delicious.  Thanks to Mandy for the recipie.

2 tbsp (2 satchets) gelatine powder

Half cup (125ml) cold water

2 cups (440g) caster sugar

1 cup (250ml) hot water

1 tsp rosewater

pink food colouring

icing sugar to dust

1.    Grease a 25cm x 30cm swiss roll tin

2.    Sprinkle gelatine over the cold water in a small bowl

3.    Combine sugar and hot water in a large saucepan, stir over heat to dissolve. Bring to boil then add gelatin; boil without stirring for about 20 mins

4.    Whisk mixture with rosewater and colouring in a large bowl on high speed for 5 to 10 mins until thick and holds its shape.

5.    Spread marshmallow into tin and dust with icing sugar.

6.      Set at room temperature for about 2 hours until firm.

7.    Turn out onto a board covered with a dusting of icing sugar and cut into squares. Toss in more icing sugar to stop them sticking to each other.

8.    Enjoy!!!

 

The Hop Farm

Andy and I took the children to the Hop farm last weekend, and had such a nice time  I thought I should add it to our recommended places.  Suitable for families with primarily younger children there are small and large farm animals, rides and playzones – including a traditional carousel.  There are indoor play places, waxwork displays and craft activites so even in wet weather it is worth a visit.  More information can be found at:  http://www.thehopfarm.co.uk/visitors

The Hop farm is about 40 minutes from Elmfield.

 

Peanut Butter and Chocolate Chips Biscuits

These biscuits are so very easy to eat, store well and were very popular when my nephews came to stay at the weekend.

125g soft butter

70g peanut butter

150g soft brown sugar

1 egg

225g plain flour

1/2 tsp bicarbonate of soda

100g chocolate drops.

Beat together the butter, peanut butter, sugar and egg.  Stir in flour, bicarb and chocolate drops.

Roll out teaspoons of dough into balls and flatten slightly on tray covered with greaseproof paper. Make sure there is room for them to spead.

Bake in 180 degree oven for 12 minutes – Cool on wire rack, enjoy!