Monthly Archives: October 2017

Feta & Sundried Tomato bread with Walnuts & Seeds

(as demonstrated by Jenny Bristow at St Moluas’ Autumn Evening) Using the Love Olive Range Baking your own bread has never been easier and this recipe is packed with powerful energy foods of seeds and nuts. I have used the best of the seasons tomatoes, walnuts and a mixture of seeds in this recipe for…

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Caramelised Leek Tart with Mushrooms, Chestnuts & Thyme

(as demonstrated by Jenny Bristow at St Moluas’ Autumn Evening) Using Clements Eggs Ingredients Serves 6-8 Pre-heat oven to 170°/ gas mark 5 For the shortcrust pastry 200g (8oz) plain flour 25g (5oz) butter Good pinch of salt 1-2tbsp cold water For the filling 200g (8oz) mushrooms 50g butter 4 medium leeks, washed well to…

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Bakewell Tart

(As demonstrated by Jenny Bristow at St Moluas’ Autumn Evening) Using Clements eggs & Made with Love’s Seasonal Preserves Shortcrust Pastry 175g/6oz plain flour 75g/3oz butter 2-3 tbsp cold water Filling 4 tbsp raspberry jam 150g/6oz butter 150g/6oz caster sugar 150g/6oz ground almonds 1 egg, beaten ½ tsp almond extract 50g/2oz flaked almonds Icing (if…

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A Hearty Open Steak Sandwich

(by Jenny Bristow as per demo at St Moluas Autumn Evening) So often we are told to keep check on the amount of red meat in our diet yet it is a great source of first class protein which contains all the essential amino acids. In this recipe only 4-6ozs, 110g-150g of red meat is…

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