Angela’s salmon quiche recipe

Salmon Quiche

Angela made a delicious salmon quiche when we went to Tattenhall Hall for our bakers trip. Attached is the recipe

Julia

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Fig & Blackberry Jam

As bakers and bread circle members know, we had  many figs on our tree outside the bakery this year. They were wonderful and with it also being a great year from blackberries, I wanted to make fig and blackberry jam again. This recipe came from Paloma of Tiny Marmalade who I have quoted here before. I’m putting the recipe down because others may want to try it and its great if we can share recipes.

500gr (approx) fresh figs, stemmed and quartered
300gr (approx) fresh blackberries
Zest peel of one lemon
Zest peel of one orange
1 freshly squeezed lemon
500 gr granulated sugar
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(I’ve only got one jar here but we did make a lot more!)
Add all ingredients to a large pot over medium-high heat. Toss to combine and bring to a boil.
Reduce heat to medium and allow mixture to cook for 40 minutes, or until the jam reaches a thick consistency that moves quite slowly on a chilled plate.
Move to desired jar(s) and allow to cool completely before refrigerating.

Julia

Greetings from a baker on holiday in France

One of the bakers spotted this when in Amiens, in France and sent it to Michael.

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Translation (as best I could): Eating good bread is essential for good health. Moreover, it is so much better with cheese or strawberry jam that it is impossible to live without. The baker must get up very early, even before the hens and it is not easy…..

what a brilliant bread oven – couldnt we have one like this?

Julia