Spring in full bloom

Minature daffodils and hellibores.

After a slow start the snowdrops have bloomed and we are waiting for the daffodils to come into flower. We were a little fearful that we might lose some after the ‘big move’ they made last year. We needed to move snowdrops and daffodil bulbs last winter to make room for the three large tanks which needed to be installed as part of our new waste water facility. So we lifted the bulbs to fresh ground and whilst there may need to be a little adjustment after they have flowered this year they have weathered the move well. As a great deal of clearing of undergrowth has also taken place we can now see those snowdrops hidden for recent years now they are in full bloom . We do need to try to remove more of the brambles which have thrived as we have concentrated on the walled garden.

 

 

Renovation of the Stables

The renovation of the stables is moving on as the ground floor has been tiled and the floorboards will be going down  upstairs over the next two weeks. We think this project has been a veritable modern minor miracle.  The  building once the hub of farm life here to virtual dereliction had taken years. When we returned from Canada it was full of old farm equipment, my late mother-in-laws car, old working saddles, travel trunks  and many other ‘items’ which were designated as being ‘might be useful at some time. Needless to say all has been move  or disposed off. The studios will be available for use by guests or for rent by others. Indeed they will be suitable as a destination and use for small boutique weddings or other family gatherings. More news will be posted on our website once the project is complete.

 

Holly and Noddy

Jams and Chutneys

On a cold and chilly February morning there is nothing more rewarding than making a batch of jam or chutney or jam. Once we had cleaned the freezer and counted the bags of fruit still waiting to be used. we set to work to make some strawberry and raspberry jams to restock the store cupboard. The smell of the jams as they cook welcomes neighbours as they drop in for a chat.

Raspberry Jam

1 kg. Raspberries

1 kg. Granulated sugar or preserving sugar

Method

1. Prepare jam jars by washing if necessary and put into oven at 100°C
2. Place raspberries into a heavy based saucepan.
3. Using a potato masher crush the raspberries to release the juice.
4. Add a small hazel nut sized lump of butter.
5. Heat the fruit and stir in the sugar. Making sure that all the grains are dissolved before bringing the mix to a rolling boil.
6. Boil for 4-5 minutes until setting pint is reached.
7. To check for setting draw pot from heat, put a little jam on a plate and allow to cool. Jam should wrinkle when pushed or form a flake when poured off a wooden spoon rather than steady drops.

 

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April Sunshine and Showers.

Conference pear tree buds beginning to open

 

The April sunshine and occasional showers have brought on the ‘greening of Ireland’  as buds burst open on trees and hedgerows in the countryside. The palate of colours is changing as last years stubble has been ploughed, seeded and sown with this year’s crops. At Mornington the lawns have been cut and daffodils are in full bloom. Seeds sown in the last month are slow to emerge, but the onions, shallots and garlic are growing well.

The lettuce sown last autumn are growing well in the greenhouse. Fuchsia, penstemons and geraniums overwintered in the greenhouse have survived and were ”potted on’ last week, they will be planted out in the flower beds when the night-time temperatures improve.

 

 

Stable Block Studios

The stable block conversion into art studios is progressing apace. A little slower than we had hoped, but nevertheless is moving ahead. The studios will be available to rent by artists, sculpters, photographers, writers. They are available to be used by guests staying in bed and breakfast accommodation, either here at Mornington or with other providers in the area.

 

Arch leading into the stable-yard has been re-built.

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Stonework being realigned. new windows will be installed.

 

Anne O’Hara’s Fruit Cake ( Gluten free)

The fruit cake recipe we have used for years was adapted  to be suitable for family members who are gluten intolerant. It has more ground almonds and may need more liquid than regular flour. The cake improves with ‘keeping’  for at least 3-4 weeks before cutting. We were very pleased with the result. Not a crumb was left!

 

Makes 1x 7.5” diameter cake	Makes      2x 10” diameter cakes
6	24		A	Gluten free flour	Available from most food stores.
½	2	tsp	A	Mixed spice	Sieve together with flour
5	20	oz	B	Butter	Needs to room temperature
5	20	oz	B	Soft brown sugar	We use soft dark moist brown sugar
8	32	oz	C	Currants
8	20	oz	C	Sultanas
5	20	oz	C	Raisons
4	16	oz	C	Glacé cherries	Put into sieve, rinse with cool water to remove syrup. Dry on paper towel. Cut into quarters. When dry coat with a little flour
3	12	oz	C	Chopped mixed peel
1	4	oz	C	Lemon Rind	Zest only
8	24	oz	C	Ground Almonds	I used additional ground almonds
1	4	oz	C	Whole Almonds	Skinned and cut into quarters lengthways.
4	16		D	Eggs	Large, at room temperature
				Milk

*Read recipe and make sure that you have everything to ready and to hand before you begin.

 

Oven Temperature

Convector /Fan Oven

150°C (Celsius) for 20

125°C (Celsius) for 2 hours 40minutes ** The cake takes roughly 3 hours to cook, depending on oven, tins, etc. etc.

 Method

1. Line tin with double layer of parchment. Allow paper to stand 2½”-3”above edge of tin.
2. Mix fruit (C) together in a very large bowl.
3. Using either a wooden spoon, hand held mixer or food processor cream butter and sugar until light and fluffy.

 

4. Beat eggs together in a separate bowl. Add a little beaten egg into sugar/butter mix. Beat in very well after each addition of egg.
5. If mixture begins to separate start adding flour a little at a time.                                                                         Otherwise when all egg has been added
6. Foldi n flour a little at a time, alternate with mixing in milk.

NB. Do not beat or cake will have a shiny crust.

1. Add egg/ sugar/flour mixture to bowl of prepared dried fruit and chopped and ground almonds.
2. Fold in and mix well.
3. NB. It may be necessary to add additional liquid. (For the 2 x 10” cakes I use ¼ to ½ cup milk.)1 cup = 8fl.oz.
4. The mixture needs to be soft enough to allow the fruit moves around in the mixture. Not sloppy.
5. We wrap a double layer of newspaper around the outside of the tin.

• Cut to the same height as the parchment lining the tin.
• Secure with masking tape by overlapping the tape. Some tapes will become ’unstuck’ in the oven.
• Add whiskey or brandy when cake is cold after baking.Make holes into bottom of cake with a fine skewer and using a teaspoon pour in brandy or whiskey.

 

The saga of  Holly and Noddy

Holly and Noddy waiting expectantly for carrots