This will be my final post as Tea On The Terrace, I have started a new website and blog to tie in with my new photography business katweatherill.com. I will still be blogging garden, food and British Lifestyle posts, so I would be delighted if you will visit me from time to time!
I just wanted to say thank you for taking the time to visit me here and for being part of the my journey over the last 18 months.
I wish you all the best…
I thought today I’d share with you my new venture…..
Myself and my good friend Charlotte of LottieDesigns met up one evening recently over a meal that lead to a conversation that began a new journey for us both. We began to talk about creating a new style of food blog over the first course, by the dessert Artisan Journal was born.
The blog will celebrate British food heroes and Artisans in a beautiful visual journal, the farmers, growers and producers, with many posts culminating in a seasonal recipe.
I’d would love your feedback
I hope you join us and enjoy this delicious adventure too…..
I was hoping to share some sunny photos with you but as usual the English summer did its normal thing of raining everyday since the parcel arrived, but as the designs on the kindle cover and cushion so colourful and cheery they brightened up a dry moment in my garden!
The stunning cushion has a bold sunbird print on the front with ticking stripe print contrast back and is 100% cotton, so you can get comfy and read your e-book, encased in a cover of Joules original hand-drawn prints, keeping it covered in style! (Compatible with Kindle 4, Kindle Touch, Kindle Paperwhite and Kindle Paperwhite 3G)
They have a great range of new duvet cover sets on the site too.
(This post was written in collaboration with Joules – but saying that they are gorgeous items!)
Its been an exciting few weeks! The latest edition of Take Stock magazine has been delivered 25,000 of Britain’s pubs, cafés, bars and restaurants, with my pic on the front cover! Its my first front cover and to say I’m delighted would be an understatement!
To add to my joy even more the publishers of the magazine, the fabl, also asked me to take the images for the Marmalade, Whiskey, Bread and Butter pudding (see below).
Next Sunday I’m off to the Fantastic Food Show with camera in hand and pencils sharpened. Then, on Tuesday, I’m boarding a train to London with my good friend Charlotte of LottieDesigns , visiting the Chelsea Flower Show. So its a food and flower extravaganza for the next few weeks!
…..So after I had taken the shots (and as I had all the ingredients for the recipe) it seemed rude not to make it and do my very own taste test! I have to say it was delicious! It is warming, rich and a great alternative to traditional Bread and Butter pudding. My husband loved it, the Whiskey is a very soft background flavour and the sharpness of the orange Marmalade cuts through the creamy custard beautifully.
Original recipe from the Take Stock Magazine.
All images © Kat Weatherill 2013
Apple and Blackberry Crumble…..
This is a quick and easy dessert that’s perfect for a sunday lunch or mid week treat. Apples and ripe juicy blackberries are perfect partners. Serve warm with vanilla ice cream.Ingredients Filling: 900g mixed apple varieties, peeled, cored and chopped 450g blackberries 50g caster sugar Crumble topping: 80g porridge oats 140g plain flour 80g light soft brown sugar 80g ground almonds 1/2 teaspoon ground cinnamon 150g unsalted butter, chilled and cubed Medium oven proof dish or 4-6 individual dishes, well buttered.
Pre Heat the oven to 200°C (400°F) Gas 6
Put the apples, blackberries and caster sugar into a large bowl and using your hands mix well. Transfer to prepared baking dish.
To prepare the crumble topping, combine the oats, flour, sugar, almonds and cinnamon in a bowl and mix well. Add the cubed butter. Using your finger tips, ‘Rub in’ the butter until the mixture resembles coarse breadcrumbs. Alternatively, use a food processor, taking care not to over process to avoid grinding the oats to finely.
Sprinkle the crumble topping evenly over the apple mixture. Bake in the preheated oven for 35-45 minutes, until the crumble is golden and the fruit is bubbling. Serve warm with vanilla ice cream.
If there are any left overs (doubtful!) its delicious cold with greek yoghurt for breakfast.
Original recipe from the book ’Cinnamon, spice and warm apple pie’.
All images © Kat Weatherill 2013