Merry Christmas to all my wonderful customers!

It has been a wonderful year so, to all my lovely customers, a HUGE THANK YOU for your support, loyalty and for continuing to place orders in our little independent shop. We really are a very small, one-woman business so your loyalty makes it all worthwhile and Christmas that little bit more special!

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For our  UK customers there is still time to find that perfect gift or that little something for your home to make your Christmas extra special  

Last Standard Posting Date for the UK is December 20th . Express Delivery December 21st

Autumn Harvest

A recipe to live well this Autumn

In celebration of the humble Squash

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Squash, or Pumpkin are filled with flavour and abundant with vital beta carotene, magnesium and vitamins A, C & E. Like potatoes, much of their nutritional value can be found in the skin, so cooking them slowly and simply allows you to glean the very best of the whole fruit. 

Stripping back your cooking to allow the true flavours of organically grown ingredients, like squash, to shine is a technique to be forgotten. Your tastebuds will thank you! Butternut squash is easily found in supermarkets and is wonderful, rich, nutty and delicious simply drizzled with olive oil, scattered with chilli flakes and oven roasted until just tender. Add a few shards of crispy pancetta and some parmesan shavings if you like and you have an easy and very nutritious lunch or supper.

The following recipe, truly a celebration of the season, combines squash with cobnuts/hazelnuts, sage, salty feta and penne pasta. 

Enjoy                                                                                                                                          Michaela x

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Ingredients for 4

300g Penne Pasta

1.2Kg your choice of Squash

Handful of fresh Sage Leaves

3 tbs Cobnuts or Hazelnuts, bashed in a pestle and mortar to break them up a bit then lightly oven roasted to give colour and release their full flavour

Olive Oil

Sea Salt flakes & freshly ground Black Pepper


Marinaded Feta

 150g Feta Cheese

2 cloves Garlic

2 pinches Chilli Flakes

2 small bunches fresh Rosemary, Thyme or Sage - stems and leaves bashed (pestle & mortar works well again here)

200 ml Olive Oil


Break the Feta into chunks and place into a large jar with the garlic, chilli and herbs. Cover with the oil and leave to marinade overnight-24 hours

Heat Oven to 225c

Prepare the squash by cutting it in half, removing the seeds then slicing into 2-3cm thick slices. Place slices on a parchment-lined large roasting tray, drizzle with olive oil, seasoning well with salt and black pepper and roast for approx. 20-25 minutes until just soft and nicely coloured.

Whilst the squash is roasting, cook the penne (as per packet instructions) until al dente, in a large pan of boiling water then drain and keep warm.

Quickly fry the sage leaves in a couple of tbs olive oil until very crisp.

Serve the pasta topped with the squash, nuts, crispy sage and lastly the feta and a good glug of the chilli/herb spiced marinade.


This lovely recipe and the beautiful images come to you from Liselotte Forslin

For more food inspiration, more amazing recipes and photography take a look here  blogg.alltommat.se/liselotteforslin  -you won't be disappointed!                                                 Instagram : liselotteforslin

 

Christmas Pop-Up

You're invited to our Swedish House Christmas Pop-Up

Please join us on November 14th 15th & 23rd


10am until 4pm


November 14 & 15th
Amazing FINCH Cashmere
Delicious Italian Panettone Panforte & Torrone

&

November 23rd
Noctu Organic's beautiful Organic Cotton Nightwear  
Handmade Organic Dairy Free Raw Chocolate from As Raw As


Open fires   Candlelight   Coffee   Cake   Soup   


** Share the magic **  Bring lots of friends and see you at:


Home Farm Dodington
Chipping Sodbury
BS37 6SG


RSVP


07968 960004
01454 323650
michaela7@me.com

 

In place of a charge for coffee, cake and soup we will be grateful for donations to
Dorothy House Hospice 

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Happy Easter

These delicious lamb sliders are a quick and economic alternative to roast lamb and are fantastic grilled outdoors on the BBQ. 

SPRING LAMB SLIDERS WITH ASPARAGUS, QUAILS EGGS AND GREMOLATA MAYONNAISE 

Lamb Sliders

500g fresh lamb mince, preferably organic (we use lamb from Piper's Farm see link below)

2 cloves garlic, finely chopped

3 tbs chopped fresh rosemary

2 anchovy fillets, chopped small  

1 tsp sea salt flakes and freshly ground black pepper to taste

Sunflower or groundnut oil 

Gremolata mayonnaise                                                                                                                      

100ml mayonnaise, preferably homemade, but a good shop bought one will be fine

Grated rind of 1 organic unwaxed lemon

1 clove garlic, finely chopped

3 tbs finely chopped flat leaf parsley

Pinch sea salt flakes

To Serve

10 fresh (English) asparagus (plus more to serve if liked)

10 small tomatoes, halved

10 quails eggs

Olive oil

Sea salt and freshly ground black pepper

10 tall cocktail sticks

5 brioche buns, halved 

Combine all ingredients for the lamb sliders in a large bowl, divide and shape into 10 equal sized patties.

Mix together all ingredients for the mayonnaise and set aside.

Steam the asparagus for 2 minutes, refresh under cold water, cut in halves lengthways and drizzle with a good olive oil and season lightly with salt and pepper. Halve the tomatoes and carefully thread onto cocktail sticks with the asparagus (see image below)

Grill the brioche halves until lightly toasted, keep warm

Brush each lamb pattie with a little olive oil and fry (or bbq) for approx 3 minutes per side, keep warm whilst you fry the quails eggs.

To assemble, spread some of the mayonnaise onto each brioche half, top with lamb pattie and fried egg and secure with the tomato/asparagus laden cocktail stick. ENJOY!

 

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Recipe and styling Liselotte Forslin  www.alltommat.se 

www.pipersfarm.com

 

New-in and Mother's Day Edit

Ditch the flowers, what Mum REALY wants this Sunday!

Introducing our fabulous new range of concrete

Brought up to appreciate people and the world around you, give something back that reflects a commitment to buying less but buying better from producers who care about our planet as well as creating beautiful, functional and long-lasting products.
Give a gift guaranteed to last a whole lot longer than a bunch of flowers <3

A recipe for Autumn

Cooler, fresher days and decidedly chilly evenings call for something aromatic and warming just like this delicious warm duck salad ...

 

Asian duck salad with roasted marinated butternut squash

Serves 4

4 free range duck thighs
Light olive oil
Sea salt flakes
Freshly ground black pepper

Butternut squash salad

1 medium squash, deseeded, halved and cut into thick slices

Dressing

Juice & finely grated rind of 2 limes (organic if possible)
1 red chilli, halved, deseeded and chopped
3 spring onions, shredded
3 tbsp fish sauce
4 tbsp roasted sesame oil
2 tbsp olive oil
2 tbsp runny honey
Large bunch fresh coriander
Large bunch fresh mint
2-3 tbsp pumpkin seeds lightly roasted

Set oven to 175 c

Heat the olive oil in a large oven proof pan and brown the duck thighs all over. Season with salt and pepper.
Transfer to the oven and roast for approximately 35 minutes or until cooked through. Cool.

Increase oven temperature to 225 c

Place the squash slices in a single layer on a baking tray lined with parchment paper, drizzle with a little olive oil and roast for 25 minutes until nicely browned around the edges.
Whisk together all the dressing ingredients, saving a handful of each of herbs for serving.
Shred the duck meat into a large serving bowl, add the squash and pour over the dressing. Mix well (clean hands work best) and leave to stand at room temperature for at least 20 minutes before sprinkling with remaining herbs, the roasted seeds and a little more fish sauce if desired.




Recipe and photo courtesy of Liselotte Forslin

Food writer and recipe creator/Food stylist/Cook book author                                                  Get inspired, see more of Liselotte's recipes here:  blogg.alltommat.se/liselotteforslin

Celebrate the unique charm and spirit of Scandinavia

Our friends at Skandinavisk, creators of our favourite candles and diffusers, have perfectly captured the essence and spirit of this very special part of the world.

It makes me long for those long summer nights, the warm summer breeze by the ocean, the deserted islands of the archipelago and birchwood forests, sitting around a bonfire with friends....

To create your very own sense of Scandinavia or HYGGE in your home, get inspired here