Southampton Holyrood church
Wednesday, 24 October 2012
Saturday, 20 October 2012
Centre Parcs Holiday 2012
I'm back! Aching in every place imaginable, but after a fantastic trip to Centre parcs Elveden forest with a bunch of chums its been totally worth it.
Activities included beautiful long walks, archery, a spa day, swimming, bowling, delicious cocktails not forgetting Mexican, Italian and American theme parties each night!
Now to recover with a weekend of sleep, laundry and food shopping.
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| This duckling was so tame it would sit on your lap and eat food!! |
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| Duck |
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| Lost (again!) |
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| Target |
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| Archery |
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| Attempting archery for the first time! With very frizzy hair! |
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| The beautiful view from our lodge. |
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| Ducks |
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| Very plump Squirrel |
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| Outside our bedroom window caught trying to climb in. |
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| This apple mus have weighed the same as the squirrel he still managed to climb the tree with it! |
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| Coots |
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| Deer |
Sunday, 7 October 2012
New camera!!!
A Sunday autumn walk and trial run for my new camera, an early Christmas present from my in-laws.
Saturday, 6 October 2012
Netley abbey
After a lazy morning the hubby and I decided to join a tour at Netley abbey (conveniently situated 5 mins drive away from our house). This beautiful romantic ruin, a Cistercian monastery was a perfect choice for an October Stroll. Steeped in history and romance we heard stories about buried treasure, ghostly monks, Jane Austen's picnic and Elizabeth I visit in 1560.
Totally worth a wander!
The Christmas cake.
My Christmas cake recipe!
This recipe produces a lighter Christmas cake which makes for a fantastic light and boozy cake on Christmas day. Make in October or November to allow plenty of time for 'feeding' in the brandy.
Ingredients:
250g self- raising flour
1 1/2 tsp mixed spice
1 tsp of ground cinnamon
1 tsp of ground ginger
50g ground almonds
350g of raisins, currents and sultanas (soaked over night in 3 tbsp of brandy)
50g mixed peel
50g dried apricots (chopped)
50g walnuts (chopped)
50g dried figs (chopped)
250g unsalted butter, softened
the zest and juice of one unwaxed lemon.
200g Dark Muscovado sugar
5 large eggs
100 ml Brandy
Pre heat you oven @ 150 c, fan oven 130 c or gas mark 2
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| Sift flour and Spices add the ground almonds |
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| Add raisins, currents, sultanas, mixed peel, dried apricots, chopped figs, walnuts and a pinch of Salt, |
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| Stir together. |
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| in a separate bowel beat the butter, lemon zest and dark muscovado sugar. |
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| Mix until lighter and fluffy |
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| Add the eggs one by one mixing well. Add the egg,sugar and butter mixture to the flour, fruit and spices stirring well. Finish by adding your freshly squeezed lemon and 100ml of Brandy. mix well. |
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| Almost there! Add your finished mixture to your tin and level off. Bake for 2 1/2 hours uncovered @ 150 c, fan oven 130 c or gas mark 2. After the 2 1/2 hours cover the top of the cake with baking parchment and bake for another hour. Test for readiness after the hour ( poke a skewer in the middle if it comes out your done). If not try again in 20 mins. Sit back with a cup of tea and enjoy the smell of Christmas! |
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