Tag Archives: sweet

Planting first seeds this year for veg plot

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First of my seeds planted

27 April

I’m super-excited to say I planted my first few seeds to start my raised bed with. Hopefully my hubby will build my raised bed this weekend or before. I just can’t wait to get started. I still need to buy quite a few supplies to help along the way.

My lovely Aunt gave me a head start by supplying me with seeds and pots, and even some books to read! Isn’t she lovely?! I think I somehow agreed to crochet a scarf for her tho in return. lol. I don’t mind tho =] She gave me Sweet peppers, chilli peppers, tomatoes in different varieties and runner beans to plant now. The romaine lettuce, iceberg lettuce and mixed salad leave will have to wait as they need to be planted where they are to be cropped. Thanks Aunty!

Anyways, back to planting. As you can tell by the picture, I have used recycled grape and tomato containers to create a makeshift propagator. I put several seeds in each pot. I shall pull out any that are really weedy looking. I just hope that it’s right! I only placed one seed of the bigger runner beans. I used an egg box for these, as I want to try planting straight into the ground in the box. Anyone else tried this?

Now placed in a really sunny spot on my kitchen shelf. They should do really well before I re-home them in my garden. I shall be using mostly reclaimed building materials to make my raised bed. My only fear is that it’s too shaded in my back garden and I’ll get zip veggies! I get early morning and late evening sun. Any advice would be great!?

Best Shortcrust Pastry Recipe

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Shortcrust Pastry

This recipe was advised to me by my Nan, who said ‘you must add half butter and half vegetable fat’ (shortening). She makes the best pies and tarts in the world. There isn’t a great deal that goes into pastry to begin with but the best version is below…

Ingredients
225g (8oz) Plain Flour
¼ tsp salt
50g Stork butter for Pastry, (comes in foil) (chopped into cubes)
50g TREX Vegetable Fat (chopped into cubes)
Cold water, 1-1½tsp per 25g (1oz) of Flour

Directions
Sift flour and salt together in a bowl

Add butter and vegetable fat. Rub the fats into the flour until they look like fine breadcrumbs

Slowly add water as it’s important not to over wet your pastry. Combine the crumbs while adding the water and just as all the crumbs stick together turn out and knead until smooth and crack-free. Add more water if needed by dampening one hand and kneading in.

Roll out pastry when you are ready to use it. If you want to use it later place in foil or plastic wrap and refrigerate.

If you are following a recipe please use those cooking instructions. Otherwise, a good guide is 200-220°C (400-435°F) Gas Mark 6-7

Happy Baking!!

Notes: If you’re not familiar with the brands stated above, I’ve provided a picture below.

TREX and Stork Products