Coo-ee, here’s a little insight into one of the songs I’ll be sharing in The Singing Forager Experience – where we’ll be learning about the seasonal plants through songs, facts, stories, touch, sight and taste. Not that I recommend tasting sloes raw, though that could…
I was brought up in a family where puddings were the norm, well at least on Sundays anyway. My mum would pride herself in baking beauitful, sweet desserts, that as children, somehow we’d make room for them, in our already, full bellies. It’s true isn’t…
Everyone has there own traditions for Christmas Day. For me, I’m satisfied if I’m in good company, have a dip in the sea & there’s a healthy amount of indulgence.
Down here in Cornwall I’ve plenty of people to share these common themes with; least of all bracing the elements & stripping off on the beach for that ceremonial plunge – nothing like it for feeling alive & building up an appetite! So on the morn of the 25th, Sennen beach (just a mile from Lands End) was pretty packed with rosy faces & cold toes as we raced towards those rolling waves to start the day splashing about, all with good company, of course.
The rest of the essentials for the day already prepared, there was little left to do except dry off, drink hot tea & eat. As a lover of good food, I enjoy the simplicity of a good roast with lots of colourful veg to accompany it. I could tell you a good story of a wild meal, but in all honesty, for this day I’m on holiday, want to think as little as possible about food & just allow it to happen.
However, I had put my creativity together in the form of gifts & brought out some wild ingredients to invent new chocolate recipes. For weeks I’d been thinking about combinations that would excite & please. Who in my family likes richness, who needs to watch there blood sugar levels & who prefers a savoury twist. Of course, its impossible to please everyone, though the fun for me is in the creating & the making.
I created 8 recipes in all, some wild, some not, some rich & dark (I’m a Green & Black’s fan myself) & some with raw cacao & agave syrup (far richer in minerals & with less of a caffeine hit – though still chocolate!). Cinnamon, fruit, Cornish sea salt, nuts & vanilla all featured & for the wild ones; laced with sloe vodka of course, & a white chocolate with dried blackberries in (good for children if you want to reduce the risk of too much hyperactivity).
The verdict? Well the large box of chocolates is being taken to family tomorrow & I’ll see which ones disappear first & let you know! Its a time a year for many things & for me, there’s definitely a place for good, indulgent chocolate, especially handmade. Wishing you all a joyous festive season & here’s a couple of recipes to be going on with. x
White Chocolate with dehydrated wild blackberries – goes like raisins, though with more seeds/texture!
Last year’s sloes had been soaking in vodka for 12 months, de-stone & chop them, add a couple of tablespoons of the sloe vodka & stir into the melted chocolate. And one image of the final box of chocs! Most of them I’ve tasted, of course, so I’m quite confident about the results!