Graham, one of our lovely bakers who also does our design & illustration, manages to find time to look after the raised bed and other veg and fruit plants in our Bee Shack kitchen garden. The raised bed is about 1′ x 10′ and is jam packed! If you have
Apple crates have been used extensively and are now quite difficult to get hold of, so how about using old filing cabinet drawers instead. We’ve used wood ones, but old metal ones would work equally well, or even old haberdashers cabinet drawers would work. These make for interesting and quirky
These tasty cornbread pancakes make a great lazy Sunday brunch… Have a go at our super simple gluten free recipe. 50g Polenta 25g Tapioca flour 25g Sorghum flour 1/4 tsp salt 1tsp gluten free baking powder 70ml milk 100g melted butter 2 free range eggs Mix all the ingredients together
I’ve been getting into broth making this past fortnight. The stock is a little cheat-some. I love Marigold’s Swiss vegetable bouillon. I then add in sage leaves & red onion fried in butter. Most of the remaining root veggies are then pre roasted- some with their skins on & added
This is our gorgeous almond pastry. Inspired by the more traditional pate sucree or sweet French pastry, we’ve replaced the flour with almonds. We just love sorghum flour but appreciate it can be hard to get hold off. You can get it online and from some good health stores. You
This is a truly luscious trifle. Great for using up plums you may have frozen from this Autumn’s glut. Fresh plums are easy to come by too.The layers are sweet & tangy by turn. A fab scene stealing festive pud! I used a 25 cm diameter trifle bowl. Serves- 10-12
Hi there, huge apologies. My aim of a recipe each week is proving a tad over ambitious. I’m going to revise back down to once a fortnight. To the recipe- the scones are fluffy, full of flavour but do not rise as much as a ‘with gluten’ version. It helps,
The BeeGreen blog will return when we launch our new website within the next few weeks!
I promised this for last Friday, so apologies for being slightly tardy on deadlines. This week’s recipe is an adaptation of our spinach-ey Homity Pie from our second cook book (in progress).It’s gluten free ,vegetarian and utterly delicious.The pastry base is buttery & slightly crumbly. The filling is full of
Hi there, well things have become a bit exciting on the 2nd baking book front. We’ve now started writing up tested recipes in earnest.It’s looking like a fine collection of all gluten free, all vegetarian savoury bakes with some additional sauces & side dishes too. Publication is not likely to
