Thursday, March 18, 2021

Chocolate and Strawberry Cake

My girl made this fun cake recently so I thought I would share it with you. 

  • 200g Sugar, about 7 oz 
  • 200g unsalted butter
  • 4 large eggs
  • 200g, 7 oz self-raising flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • ½ tsp vanilla extract
  • 2 tbsp milk
  • 5 strawberries a few for garnish and a few to add to the buttercream. 
  • 1/2 a stick of soft butter and one cup confectioners sugar to make butter cream.


1. Heat oven to 350 degree, add foil to a large cake pan or we used two small ones
2.  beat together the sugar with the butter then add the  4 eggs, self-raising flour,  cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract and  2 tbsp milk and a pinch of salt.
3. Divide the mixture between the tins. 
4. Bake for 20 mins or until a knife inserted into the middle of the cake comes out clean.
5. allow the cake to cool
6. blend the butter with confectioners sugar and strawberries add to the middle of the cake and the top and decorate with strawberries and edible flowers, the edible violets are starting to come out here so we added those. 
7. Enjoy with a nice cuppa. 

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Thursday, March 11, 2021

Interview with Dave McCluskey

I had the pleasure of chatting with Chef Dave Smoke McCluskey @codchef a Akwesasne Mohawk, Indigenous food expert, forager and owner of Corn Mafia a producer of Hominy Grits & Cornmeal. To chat Indigenous food, history and the importance of a connection to nature.


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Friday, March 5, 2021

Interview with Claire from Heritage Harvest Farms

I recently Interviewed Claire Parrish from Heritage Harvest Farms in Pfafftown NC its a wonderful interview and they are an amazing part of our local community. 
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Couscous, chickpea and butternut squash salad

Recently I have been making more grain salads as a alternative to sandwiches for lunch, they are fun and many possibilities are possible, I made a little graphic below to give some ideas, and there are quite a few recipes on the blog. 


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