Today saw our first shop of 2014. We headed off to Faringdon Farmers market despite the wind and to quote Lizzie ‘orrabul raaain’! We were delighted with our shop (if a tad self conscious as we were being filmed for ITV Meridian news – you can watch the piece here) and between the small (but perfectly formed) market and deli got most of what we needed. So here it is, shopping trip 1 of 2014, a total spend so far of £40.80. We need more fruit and vegetables but the fruit and veg man wasn’t in attendance so Ian will be deployed on a lunch time mission tomorrow at the market in Oxford with £9.20 at his disposal.
Somehow after Christmas it feels quite nice to get back to normal and this certainly applies to our shopping, we did a huge shop before Christmas and did buy a few bits before this shop but what with going away we haven’t needed more. The last few days we have been on leftover patrol eating a mix of things that needed eating up plus bits from the freezer so this seems like a fresh start.
You may spy a bag of bright orange delight in the picture – this is in fact trout roe. An awesome seasonal delight (for only £2 a bag) that we are very excited to try. Guess what it was even sold to us with a few recipe suggestions, one of which is something Becksie loves. It is also something she hasn’t had for over a year now since supermarket days – that’s right folks taramasalata! Keep posted for the recipe to follow very soon.
Now as you may remember we have a deal with Da that he gives us free vegetables from his garden in exchange for cake. This is a good deal but it seems we have not been doing enough on our side of the bargain. Last night on the phone Da casually mentioned the fact that for some time now he hasn’t received any cake. This meant only one thing………. it was time for Lizzie to put on her baking apron and get on it!
Coffee and Walnut Cupcakes
100 grams butter
100 grams caster sugar
25ml strong coffee
100 grams self raising flour
35 grams of crushed walnuts
Preheat the oven to 180c
Add the eggs on at a time then mix in the flour, coffee and walnuts.
Divide into cup cases and bake for approximately 20 minutes until golden and a skewer comes our clean.
Allow to cool.
Whilst they are cooling make the icing by combining about 60 grams of butter and 1200 grams of icing sugar. Add a dash of coffee and a dash of baileys (do this a few drips at a time as you need the icing to stay stiff). Chill.
Then……. you guessed it, ice and decorate the cakes and…….. give to Da!