Such a beautiful place to visit, clean air, autumn colours, gentle hill walking, what’s not to like. Well worth a visit to clear the brain and be thankful of the beauty on our door steps.
The village is also very sweet to while away a little time. There is a well known ice cream shop which I didn’t visit this time, but by all accounts it is very good. I don’t know if they sell vegan ice cream but I’m sure there would be plenty of choice for the ice cream lovers out there.
There are a variety of shops, cafes, pubs, antique shops etc. Also some pretty buildings.
I have just come back from a lovely holiday in Rhodes Greece. The beach outside the hotel was lovely, well groomed and litter free. Yet I walked 100 metres along the beach and could not believe what I saw. I know the news has been full of items on plastic and its awful effect on the environment, but until you see it with your own eyes I don’t think that the issues sinks in.
I think I to wake up and start to realise the ugly truth and think about what I buy and how I dispose of items. There were so many bottle tops, straws, glow sticks, shoes, bottles etc. lots of items that we really don’t need.
I hate to sound like I’m preaching after all I am guilty of buying unnecessary good with out a thought to what will happen to them when I have grown bored with them.
If there is a good side to this issue, it has really made me stop and think each time I go to buy products. I also intend to make sure I continue to recycle as much as possible and do what I can to help tidy up beaches, parks, public places etc.
I love using recycled items to create my jewellery. Here I used scrap pieces of art work that were going to be thrown away. I mount the pieces onto recycled mount board or other strong card.
The next stage is adding glitter, let’s face it you can never have enough glitter, and finish off with glazing the pieces with dimensional glue. Once these are dry I will punch holes into the ones to be necklaces, or add pins to brooches and mount the smaller pieces onto cufflinks or rings.
So for minimum expense and little effort Iwill have a lovely new range of jewellery to sell.
I sometime miss pizza especially from Pizza Express, so I decided to make my own. I did not have enough time to make a bread base using yeast so I used a scone base and it did not disappoint.
175g self raising flour
half teaspoon of baking powder
50g vegan spread
onion powder (optional)
salt and pepper
sieve flour and baking powder into a mixing bowl, add the herbs and onion powder, salt and pepper, rub in the vegan spread until you have crumbs and add enough milk to make a dough.
Get a baking tray and line with parchment paper, spray with oil and add rolled out dough. pop in a medium oven for 15 minutes.
1 can of tomatoes
1 chopped small onion
1 garlic clove
1 teaspoon of maple syrup
salt and pepper
1 teaspoon of oil
Add oil and onions to a saucepan and cook until soft, then add the tomatoes, garlic, herbs and maple syrup. Reduce the sauce over a medium heat the test the seasoning.
large cup of blanched broccoli sliced
small onion sliced
half a pepper sliced or chopped
Cup of mushrooms sliced
Some artichokes, olives and sundries tomatoes in oil
Violife Cheese or any other vegan cheese
salt and pepper
Make the pizza by spreading some tomato sauce onto the base then add the vegetables and top with the Violife cheese. Place in the middle shelf of the oven and cook for 2o minutes or until it is cooked to your liking.
So quick and easy to do, with lots of goodness. Why not give it a go.
1 can of chickpeas, reserve a quarter cup for later
1 sweet potato
half a garlic clove crushed
2 teaspoons of tahini paste
juice of 1 lemon
water or olive oil
salt and pepper
Wash the sweet potato and prick the skin. Place into a microwave and cook for 5 – 7 minutes depending on the size. Allow to cool.
In a processor add the sweet potato flesh and the rest of the ingredients apart from the reserved chickpeas and process until you reach the consistency you like. Add water if the hummus is too thick (if you want a low fat version,) or drizzle some olive oil in until consistency is reached.
Check seasoning and add salt and pepper if required.
With the quarter cup of chickpeas add to a pan with smoked paprika and a dash of oil and cook for 1 minute.
Add hummus to a serving dish, top with chickpeas and sprinkle on sumac.
This can be served as a dip or sandwich filling. Either way you won’t be disappointed.!
I love this place, I try to go at least once a year. The house and gardens are being renovated by English Heritage and they have just finished a seven month restoration on the main attraction. The Perseus and Andromeda fountain. It is spectacular when it is erupting a huge spout of cascading water over the figures. Everyone gasps as they look down from the ruins and see a truly beautiful site in front of them. The gardens are starting to take shape and is a great safe place for families to have a picnic.
There are also walks of varying lengths which are not too strenuous for all. There is the old boat house, a play area and a most magnificent church. To top it off tucked behind the church is a tearoom which serve delicious homemade cakes which you can eat inside or outside under trees.
The history of Witley Court is fascinating, destroyed by fire and once overrun with bikers at one point, all the information you need to know is on a free audio guide.
Witley Court has a romance about it that draws you back time after time.
So if you are looking for a day out with the family or a walk with the dog I cannot recommend Witley Court enough.
Pull the leaves off the cauliflower and wash. Using a sharp knife slice down the centre of the cauliflower and slice off half inch steaks, the ends will separate. Mix all the ingredients and rub over the cauliflower. Place on a baking tray and cook for 30 minutes on a medium heat. Turn half way through. Use a skewer to make sure the cauliflower is soft, if not put it back into the oven for another 10 minutes.
1 Pack of tender sweet
1 Red pepper sliced
1 carrot sliced into batons
1 courgette cut into half moons
handful of mini sweet corn sliced to 1cm pieces
3cm piece of ginger grated
2 garlic cloves chopped
Put a teaspoon of olive and sesame oil into a wok and stir fry vegetables until they reach the texture you like, add ginger and garlic stir for a minute and splash in some soy sauce to taste.
1 cup of quinoa
1 tablespoon of lemon
1 tablespoon of soy sauce
1 and a half cups of water
Rinse quinoa until water runs clear, this removes the bitter taste. Place in a medium saucepan adding the water, lemon and soy sauce. Bring to the boil and boil for 5 minutes, reduce heat and simmer until you see the quinoa start to separate. Once this happens drain and replace back into the sauce pan and cover with some foil leave to steam without any heat. The quinoa should become fluffy after 10 minutes.