  A cake for people like me who love oranges - peel, juice, flesh and all. The cake itself has two whole oranges blended into the batter and is topped generously with slices of candied blood orange. Unlike many gluten-free cakes, this one stays deliciously moist for days! To save time boil the oranges the night before you intend to make the cake so that they are soft and ready to go when you need them. You will need: - 2 whole oranges (I used the seedless "cara cara" variety for it's beautiful sweetness and ruby colour) - 125g salted butter, softened - 1 cup caster sugar - 4 eggs - 2 cups self-raising gluten free plain flour (OR a combination of 1 cup rice flour + 1 cup tapioca flour with 4 teaspoons GF baking powder OR 2 cups almond meal with 4 teaspoons baking powder) For the candied blood oranges: - 1/2 cup water, - 1 cup caster sugar, - 3 small blood oranges, sliced in thin rings For the cake: Place 2 whole oranges in a small saucepan and cover with water. Bring the water to the boil, then reduce heat to medium and simmer oranges for 1 hour with a lid on the pot. Drain the water out and let the oranges cool down overnight or for at least 4 hours before making the batter. Preheat moderate oven (180’c). In a blender - blitz oranges (rind and all!) until smooth. Beat in softened butter, sugar and eggs. Mix in flour and beat until smooth. Pour batter into a (paper-lined) 22cm spring form cake tin. Bake for 50-60 minutes. You will know when the cake is done when a skewer or thin knife inserted into the middle comes out clean. Remove cake from the oven and cool while you make the candied orange slices. For the candied blood orange slices: Slice three small blood oranges into thin rings. In a large, heavy-based frying pan bring 1/2 cup water and 1 cup of sugar to a boil on a high heat. Gently place all your blood orange slices in the pan - they can overlap each other - and reduce heat to low. Let the oranges simmer for 20-30 minutes. I used tongs to flip the slices over a couple of times in this process. Turn the heat off. Remove the slices and let them cool a little on a piece of baking paper or on a clean plate. There should be a little syrup left in the frypan. Arrange candied slices on the top of the orange cake and drizzle all the remaining orange syrup on top. Enjoy on it's own or with a generous dollop of double cream or greek yoghurt... 
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       Summer is a season of such abundance and bright colour when it comes to food. The garden is giving us fresh tomatoes, zucchinis and herbs each day. I have also been picking wild elderberries, mulberries and blackberries from the farm for the freezer and drying cornflower and calendula petals for soap, tea and decorating cakes. I eagerly await the raspberries, green beans and quinces and delight in the variety and deliciousness of stone fruit available at our local green grocer and farmers markets. Here are some recipes in high rotation at the moment: Tomato + Watermelon Salad This has become a favourite salad of mine lately. It is the most beautiful combination of sweet and tart, fragrant and salty. A perfect accompaniment to baked fish or lamb or simply on its own. 1/4 wedge of a whole large watermelon (approx 2kg) 3 large, ripe tomatoes 100g fresh goats cheese or soft feta cheese handful fresh mint generous pinch of sea salt + cracked black pepper juice of one lemon 2 tablespoons EV olive oil Cut watermelon and tomatoes into similar sized cubes. Crumble goats cheese + roughly chopped fresh mint leaves on top. Drizzle olive oil and lemon juice over the salt with generous pinches of sea salt and cracked black pepper. Gently toss salad to combine and eat straight away... Mango + Coconut Jellies (Gummies) I have been making these jellies (gummies) and marshmallows a lot this summer in an attempt to use up seasonal fruit, but also boost our daily intake of grass-fed bovine gelatine - they make a delicious quick, refreshing, nutrient dense snack. The best gelatine powder I have tried is by Australian company Saturee or Nutra Organics. pulp of 1 ripe mango 1/2 cup fresh orange juice 2 tablespoons grassfed bovine gelatine powder 1/2 cup water - 1 cup coconut milk (no additives) 2 tablespoons maple syrup or honey 2 tablespoons grassfed bovine gelatine powder 1/2 cup water To make the mango layer: sprinkle gelatine into a small bowl over 1/2 cup of water. The gelatine witll swell or "bloom" after a few minutes. Meanwhile blend fresh mango + orange juice in a small saucepan using a stick blender or similar. Bring fruit puree to a gentle simmer and stir in gelatine until dissolved. Remove from heat and pour into a glass or ceramic dish. Chill in the freezer while you make the coconut layer. To make the coconut layer: sprinkle gelatine into a small bowl over 1/2 cup of water. The gelatine will swell or "bloom" after a few minutes. Meanwhile gently heat coconut milk together with maple syrup. Whisk in gelatine until dissolved, should take a minute or two. Remove from heat and let it cool down for a few minutes. Take mango layer out of the freezer and test that the top is "set". If so, pour the coconut milk layer over it and put the dish in the fridge (not the freezer this time!) until completely set. It usually takes an hour or so. Once completely set you can score the jellies into cubes or rectangles or any shape of your liking. Keep in the fridge in a sealed container for up to two weeks. ** my boys LOVE these jellies; they hold their shape at room temperature so you can put them in a lunch box too ** Baked Ricotta Tarts with Nectarines and Honey These are so simple and good. They make a lovely quick breakfast or mid morning snack - ricotta is full of protein and calcium, plus you get the goodness of eggs, honey and fresh fruit. 500g fresh firm ricotta 3 eggs 1/2 cup runny honey zest from 1 orange 1/2 tsp ground cinnamon 2-3 ripe nectarines (apricots, plums, peaches or berries work well too) Preheat oven to 180'c. In a bowl whisk together ricotta, eggs, honey, zest and cinnamon. Grease (with melted butter) or line with paper some muffin tins; alternatively you can make one large tart in a 20cm cake tin. Spoon ricotta mixture into tins. Slice nectarines into thin wedges - I usually get about eight segments from each fruit. Place 1-2 segments into each tin over the ricotta. Top fruit with a little raw sugar if you like. Bake tarts for 20-30 minutes in the oven until the tops are golden. Cool completely - they will shrink a little and lift out more easily from the tins. Store in an air-tight container in the fridge and consume within a week. Summertime Pavlova Everyone has their preferences when it comes to topping a pavlova and mine changes with the seasons. In summertime I really don't think there is a better combination than silky, ripe mango and juicy tart raspberries. I also love that in the rare case there are any leftovers, the flavour and texture of the fruit changes pleasantly after a day or two in the fridge - something that can't be said about brown bananas and rubbery grapes! 6 free-range egg whites at room temperature pinch sea salt 1 cup or 180g white caster sugar 1 teaspoon white vinegar 1 teaspoon vanilla bean paste 2 tablespoons arrowroot/tapioca flour or GF cornflower ____ 2 cups pure cream (for whipping) fruit of your choosing (I went for 1 large ripe mango + punnet of fresh raspberries) ** A scatter of dried cornflowers brings a delightful pop of edible colour ** Preheat oven to 180'c. In a clean bowl beat egg whites with a pinch of salt using a handheld or electric mixer until soft peaks form. Gradually beat in sugar one tablespoon at a time and continue to beat until sugar is dissolved and stiff peaks form. Gently fold in vinegar, tapioca flour and vanilla. Carefully spoon out mixture onto an oven tray lined with baking paper. I like to heap my mixture into a circle about 22cm in diameter. Immediately turn the oven down to 150'c and bake for 1 hour. Turn off the oven and let the pavlova cool with the door slightly open (I wedge a wooden spoon between the door and the oven). Whip cream and spread over the top of the cool pavlova. Adorn with summer fruit and devour with friends!      The fennel has flourished in the garden this year, so I have been looking for ways to incorporate it into our meals. Here's my favourites so far:
Fennel + Lamb Shank Stew 2 fennel bulbs 2 stalks of celery 1 large onion 3-4 medium sized lamb shanks (or 4 large slices of lamb neck) 3 garlic cloves 2 sprigs of fresh rosemary fresh zest of 1 lemon 1/2 cup white wine 4 cups stock (vegetable/chicken/beef) ---- For the fennel gremolata: Small handful each of parsley and fresh fennel leaves + mince finely with the zest + 2 garlic gloves. Combine in a small jug with the juice of 1 lemon (the one you just zested) and 1/4 cup olive oil. Stir to combine with a fork. Chop onions, fennel and celery into thin slices. In a heavy-based saucepan/stewing pot, gently sauté onions, fennel and celery for around 5 minutes. Remove vegetables onto a plate and add a splash of olive oil to the pot. Next add the lamb shanks, turning each side quickly until it is browned. Return vegetables to the pot along with minced garlic, chopped rosemary, lemon zest, wine and broth. Simmer on a low-heat for 1.5-3 hours (you can go longer with a slow-cooker). Check after 1 hour and top up with more broth if necessary; you want your shanks to be just-covered in liquid to prevent them drying out. Serve stew with steamed rice or mash potato. Garnish with the fennel gremolata. Apple + Fennel Slaw 1 fennel bulb 1 large apple 2 spring onions 2 carrots small head of ice-berg lettuce or green cabbage (I used the former here) mix of fresh greens and lettuce leaves, baby beetroot leaves etc large handful each of fresh mint, parsley and chives Shred fennel bulb. Peel and slice apple into thin strips. Do the same with the carrot or grate like I did here. Shred ice-beg lettuce or cabbage if using. Chop herbs and spring onions finely. Toss everything together in a large mixing bowl with the green leaves. ---- For the dressing: 1/2 cup homemade mayonnaise (sour cream or creme fraiche works well too) 2 tablespoons olive oil juice of an orange or a large lemon (orange adds a lovely sweet note) 2 teaspoons of wholegrain mustard salt and pepper to taste Make the dressing by whisking all the ingredients mentioned above in a small jug and pour over salad. Toss gently and serve.          September brings springtime. Sunshine. Daffodils. New leaves. Electric green. Open Windows. Tiny birds. Vaccinations. Birthdays. Snap dragons. School holidays. Busy bees. Sprouting broccoli. Suprise calfs. Forget-me-nots. Bluebells. Baby leeks. Island cubbies. Afternoon walks. Tadpoles. Valerian. Hopeful dreams //
         Early June is quiet and cold. Rain and wind shakes off what remains of the autumn leaves. I watch boys ride bikes around puddles and muddy their knees. Slowly, I clear out the garden of weeds and dead things, add to the bonfire pile and compost heap. Mulch the broccoli and leeks. Sow beans, peas, lettuce and carrot seeds. Prune the roses and the plum tree. I spy the green tips of bulbs emerging, hyacinth and daffodils. Inside the wood heater is kept stoked and warm. We mark off the days until the lockdown lifts, then the days until the school holidays, how long till spring begins. I bake often - for hunger and comfort, elevenses and afternoon tea. Winter is reading in bed with a hot water bottle on your chest and socks on your feet. Winter is slowing down whether you want to or not, feeling the cold and savouring heat //
Banana, Coconut + Raspberry Bread 125 butter, softened 1 cup brown sugar // OR 1 cup honey or maple syrup 2 ripe bananas 4 eggs 1/4 cup olive oil 3/4 cup rice flour + 3/4 tapioca starch // OR 1 + 1/2 cups GF plain flour mix 1/2 cup coconut flour // OR desiccated coconut for a rougher texture 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 2 teaspoons GF baking powder 1 cup frozen raspberries // OR berries of your choice // OR 100g chopped dark chocolate Makes 1 large loaf - - - In a large bowl or mixer cream together butter and sugar - followed by mashed bananas, eggs and olive oil. Mix in flours, spices and baking powder. It should be a thick batter consistency. Finally gently stir in raspberries. Pour mixture into a high-sided loaf tin that has been well-greased (or lined with baking paper - I usually just squash a rectangle of baking paper into the tin) and make in a moderate oven at 180'c for 45 mins - 1 hour. It will be ready once a skewer or knife inserted into the centre of the bread comes out clean. GF Anzacs with a twist 2 cups quinoa flakes 1 cup puffed amaranth 1 cup desiccated coconut zest of 1 orange 1 teaspoon ground cinnamon 1 cup GF plain four // OR 1/2 cup each rice flour and tapioca starch 1 cup brown sugar 1/2 cup honey 200g butter 1 1/2 teaspoon baking soda - - - Preheat moderate oven to 180'c. Place quinoa, amaranth, coconut, flour, zest, cinnamon, flour and brown sugar in a large bowl. Meanwhile heat the butter and honey in a saucepan over a low heat until the butter is melted. Remove from the heat and stir in bicarb soda (it will fizz up a bit) - tip wet mixture into the dry ingredients and stir to combine. Shape a heaped tablespoon of mixture into paper-lined oven trays (I ended up with four trays of cookies). Use a fork to flatten the tops and bake for 12-15 minutes until golden. Cool and store in an airtight container - they last ages!   Rhubarb + Strawberry Jam This is my favourite kind of jam. I love the sweetness and fragrance of the strawberries alongside the tart and distinctive flavour of the rhubarb. The rhubarb also helps to thicken the jam. 2 cups fresh rhubarb stalks, chopped in cubes 2 cups fresh or frozen strawberries, quartered 2 cups white sugar juice of one lemon In a medium-sized saucepan combine all the ingredients and stir on a low-heat until boiling. Pour into clean glass jars or container and store in the fridge.   The Whole Beet Dip
This is an absolutely delicious, earthy dip using the whole of the beet - root, stalk and leaves - and is a perfect accompaniment to meat like kangaroo or beef . It is also wonderful scooped up with crackers and carrot sticks. 1 large beetroot (leaves, stalks, root), washed thoroughly 1 garlic clove, minced olive oil handful flatleaf parsley, minced juice of 1 lemon 1/2 teaspoon ground cumin 1/2 teaspoon sea salt 1 cup thick, unsweetened greek style yoghurt or labneh Peel and grate beetroot, chop finely leaves and stalks. In a small frying pan gently sauté beetroot with a tablespoon of olive oil. Once softened, add crushed garlic and continue to stir until completely cooked (you may need to add a little boiling water if it gets too dry). Set aside to cool in a mixing bowl. Add parsley, lemon juice, spice and sea salt. Using a stick blender - blend beetroot mixture until it resembles a paste. Stir in yoghurt and season with extra salt or lemon juice to taste. Serve in a bowl with a generous drizzle of olive oil. Should keep for up to a week in the fridge in a well sealed container (not that it will last that long!)   It really is! We are going through so many plums at the moment as we are getting them fresh in our CSA fruit box each week. There is nothing so nice as locally grown (without chemicals), seasonal fruit that tastes and feels as it should! This is my gluten-free adaptation of Stephanie Alexander's frangipane tart in her cookbook-to-rule-them-all, A Cook's Companion. She doesn't call for plums, but of course they work perfectly alongside almonds and the buttery shortbread base. It works just as well with nectarines, peaches, apricots, cherries, blackberries, strawberries, mulberries, raspberries, pears, poached quinces or apples or rhubarb. Basically most fruit!
Plum Frangipane Tart For the base: 200g plain gluten-free flour (or 100g each of rice flour + 100g tapioca/arrowroot starch or cornflour) 1 tablespoon sugar 100g cold butter, sliced into small cubes 1 small egg 2 teaspoons cold water Blend flour, sugar and butter in a food processor until crumbly. Add egg and water with the motor running and blend together until a dough forms. Roll out onto a piece of floured parchment paper (I might this minimises mess and stickiness). I do not bother chilling the dough as specified in the recipe - I simply roll out a disc shape to fit my pie dish which is about 22cm in diameter (with enough size to line the fluted sides). Instead of greasing and flouring the dish, I lift the dough with the baking parchment and place both of them in (the paper of course creating a barrier between the dough and dish). This ensures simple lifting out of the tart and cleaning of the dish. Feel free to grease if you prefer! Once dough is pressed into the dish, use a fork to mark a number of pricks on the base of the tart. Bake in a low-moderate oven (160'c) for 25 minutes or until lightly golden. Again I don't bother with weights or rice for the baking, the dough seems to keep it's shape well enough. For the frangipane: 150g white sugar 120g unsalted butter 200g ground almonds 2 eggs 1/4 cup brandy or similar (this really gives it a delicious something else, but can be omitted) ______ 1/4 cup flaked almonds 5 small-medium sized plums, pitted and halved or sliced into wedges. You may need more/less depending on the size of the plums to cover the surface of the tart. Cream together butter and sugar in a food processor. Add almonds, eggs and brandy if using and mix well. Spread over tart base and arrange pitted and sliced plums on top of the tart. Bake in the oven (180'c) for 20 minutes. Oven oven and pull out tart so you can scatter with flaked almonds and a tablespoon of white or raw sugar (you may omit this if you wish). Cook for a further 15 minutes (or until tart is golden brown and the centre feels springy to touch - the size of the plums and moisture in them may increase cooking time). Cool in the tin. Serve on it's own or with some double cream. Baking festive cookies to share with family and friends fills me with joy! Here are five of my favourite recipes which I have tinkered and adapted to be gluten free and coeliac friendly...  * “Bunsli” Swiss Chocolate Spice Cookies * The favourite. Hands down the best Christmas cookie! I like using ground hazelnuts instead of almonds in my Brunsli but you can use either or a combination of both. Nice dark chocolate and that hint of cinnamon and cloves makes them so special. You will need: 3/4 cups white crystallised sugar 1 pinch of salt 250g ground hazelnuts (you can also use almonds or a mix of both) 1/4 teaspoons ground cinnamon 1/4 teaspoons of ground cloves 2 tablespoons flour (I use rice flour) 2 fresh egg whites (70g), lightly beaten until frothy 100g dark chocolate, at least 70% cocoa -- 1/2 cup white sugar for rolling/dusting Mix dry ingredients in a bowl. In a separate bowl beat egg whites with a fork until frothy but not stiff (you can also just shake them up in a jar with a lid until frothy) Add egg whites to dry ingredients and mix. Next melt dark chocolate and pour over other ingredients and mix well. Using clean hands knead dough into a ball. On a lightly “sugared” (more white sugar) surface roll out dough to 1cm thickness and cut into desired shapes – if your cookie cutter gets too sticky, rinse in warm water - I keep a bowl next to me for this purpose. You will also need to re-sugar the work surface. Arrange cookies on trays lined with baking paper and sprinkle with a little more sugar. Bake in a moderate oven (180’c) for 10 minutes (they will hardern as they cool down). Once cool, store cookies in an airtight container – they will last 3 weeks if stored like this. **I find rolling out the dough on a piece of baking paper prevents sticky dough clean up, and you can use it for baking the final batch of shapes on**  * Raspberry Marshmallows * Making your own marshmallows is fairly simple and satisfying: they are light and delicious! These ones include real raspberries which bring a gentle pink colour and flavour... You will need: 1/2 cup frozen or fresh raspberries 2 cups white sugar 2 tablespoons water 3 tablespoons powdered grass-fed beef gelatine 1/2 cup water Place raspberries, sugar and 2 tablespoons of water in a small saucepan and bring to a gentle boil. Stir every so often to make sure all the sugar dissolves and the raspberries break up. Meanwhile let the gelatine powder “bloom” by sprinkling it on top of the 1/2 cup water - I do this in a deep cooking pot or large mixing bowl. Once the raspberry sugar syrup is gently boiling pour slowly onto the gelatine - whole beginning to beat with an electric mixer on a low speed. Slowly increase speed to high and beat mixture until it becomes thick and glossy, the colour will lighten. It takes about 8-10 minutes. Spread marshmallow mixture into a baking paper lined tray and set in the fridge for an hour or two. Using a cookie cutter of your choosing press shapes out of the marshmallows and dust lightly with icing sugar and tapioca starch or cornflour. I make a mixture of 1 tablespoon or each. You can also use dedicated coconut. Store in an airtight container... You can use all the offcuts for homemade rocky road or chopped up in festive warm drinks  * Zimtsternes: Cinnamon Stars * I love to make are these cinnamon stars or “zimtsternes" as they are called in German. These are especially lovely with the addition of citrus zest and juice and ground cinnamon. Delicate, fragrant and spicy. They are often covered with white royal icing or meringue but I prefer them adorned simply with a thin brushing of egg white and a sprinkle of raw sugar... You will need: 250 grams or 2 cups ground almond meal 1 pinch sea salt 2 tablespoons rice flour + 2 tablespoons tapioca starch OR 4 tablespoons of GF plain flour 1 cup crystallised or raw sugar 2 teaspoons ground cinnamon 2 tablespoons lemon or orange zest 2 tablespoons lemon or orange juice 2 fresh egg whites, beaten until frothy ------- 1 egg white, beaten and frothy, for brushing on top Mix dry ingredients in a bowl. In a separate bowl beat egg whites until frothy but not stiff. Add egg whites to dry ingredients and mix. Next stir in citrus zest and juice. Using clean hands knead dough into a ball. On a lightly floured surface (lightly sprinkled with crystallised sugar too) roll out dough to 1cm thickness and cut into desired shapes. Arrange cookies on trays lined with baking paper and air dry for 2-4 if possible before baking (I have skipped this step many times before and they have worked out fine). Preheat oven to 180'c, brush cookies with egg white and bake cookies for 10 - 15 minutes, careful not to brown them - they will harden as they cool. Store in an airtight container for up to a month.  * Gingerbread Angels * It’s no secret that I love gingerbread. I share this recipe every year for your gluten free gingerbread needs! The psyllium husks is an unusual addition I know, but it really helps bring a little elasticity to the dough without drying it out. For added zing stir in a teaspoon of freshly grated ginger into the dough. You will need: 60g butter 3/4 cup of honey or golden syrup 2 cups of GF plain flour (or 1/2 cup rice flour, 1/2 cup buckwheat flour + 1 cup tapioca starch) 1 teaspoon of baking powder 1 tablespoon of ground ginger 1/2 teaspoon each of ground cinnamon, ground cloves + ground cardamon 1 teaspoon of cocoa powder 1 tablespoon psyllium husks 1 small egg Melt butter over low heat in medium sized saucepan, add honey or golden syrup and bring to a gentle boil, remove from heat and cool for 10 minutes. Add sifted dry ingredients, psyllium husks, spices and a small egg, stir with a wooden spoon until smooth. Cover pot and stand at room temperature for 1 hour. It will thicken considerably and become more “dough” like. Turn mixture on to surface which has been dusted with extra flour. Knead lightly, working in only enough flour until mixture loses its stickiness. I find rolling and cutting the dough on a piece of baking parchment/paper helps reduce stickiness. Roll dough to about 1/2 inch thickness and cut out shapes as desired. Decorate with dried fruit such as cherries, currants and citrus peel. Bake in moderate oven (180’c) for 8-10 minutes or until golden. They will harden as they cool. Recipe can be doubled.  * French Style Chocolate Hearts *
This recipe is adapted from a French Christmas biscuit magazine I bought while we lived there. It’s a simple shortbread that is sure to please chocolate loving friends and relatives - with both flecks of chocolate throughout the cookie and one side dipped in rich, dark chocolate. You will need: 2 cups GF plain flour (or 1 cup each rice flour and tapioca starch) 1 egg 1 cup white sugar 1/2 cup chocolate sprinkles or chopped chocolate 180g butter 1 teaspoon vanilla essence pinch of salt 70g dark chocolate (70%) for melting In a large bowl combine the above ingredients (except dark chocolate for melting) and shape with your hands into a ball. You can use a food processor on a low speed if you rather. Wrap dough in foil or plastic-wrap and refrigerate for 1 hour. Meanwhile preheat oven to 180'c. Roll dough out on a lightly floured surface to 1/2 cm thickness and cut into hearts - arrange on baking-paper lined trays bake until golden for 10-15 minutes. Cool. Melt dark chocolate and taking each heart dip one side into the chocolate, letting any excess chocolate drip off - before placing back onto the baking-paper lined tray to dry. It should take about 1 hour or two for the chocolate to set.  This is a Christmassy twist on classic play-dough which includes cocoa, cinnamon and essential oils. You can even mix in a little gold or silver glitter. It makes a lovely, creative gift for young children in a container with a few cookie cutters, interesting rocks and gum nuts to play with. See instructions below for how to make baked salt-dough decorations with it which you can hang on your tree.
Festive Salt Dough You will need: - 1 3/4 cups plain flour + 1/4 cup cocoa powder - 1 teaspoon ground cinnamon - 1 cup fine salt - 2 tbsp oil - 4 tbs cream of tartar - 2 cups water optional: add a few drops of essential oils such as sweet orange and clove Mix all the ingredients in a saucepan and stir over medium heat for 3-5 minutes, until the mixture thickens and comes away from the sides of the pan. Tip out onto a clean plate and roll dough into a ball and let it cool before playing with it. ** You can make decorations with your salt dough by rolling it out flat, cutting out your desired shapes. Gentle poke a hole near the top of each shape (the end of a pen or pencil works well) - this hole will be what you can thread ribbon or string through so it can be hung up. Arrange your shapes on an oven tray, and bake for 15 minutes in a moderate oven at 180’c. They will harder as they cool. Once cold you can paint your decorations or brush with glue and glitter etc. Thread ribbon or strings through the holes and hang on your tree **  My second offering for celebrating Easter at home is to try making doughy garden scenes using homemade salt dough. Find the recipe below or use your own favourite recipe. Gather sticks, pebbles, flowers, nuts, seeds and stones from the garden to use in your scene.
You might like to make the garden where Jesus was buried in the tomb, using a big stone to roll over the entrance. Use your imagination and explore the different textures and patterns nature can make in the dough. Big kids will enjoy this too! You will need: 2 cups plain flour 1 cup fine salt 2 tbsp oil 4 tbs cream of tartar 2 cups water few drops food colouring (green, brown, grey, whatever you wish! Method: Mix all the ingredients in a saucepan and stir over medium heat for 3-5 minutes, until the mixture thickens and comes away from the sides of the pan. Tip out onto a clean plate and roll dough into a ball and let it cool before playing with it. |
ABOUT the authorEmily Clare Sims is a farmer and mama to three young boys. Each day she looks for ways to notice beauty, contemplate her faith and savour the seasons... Categories
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