A varied experience of lockdown
While in lockdown I stayed in Suffolk where there is stunning countryside, I took up running and went on a run every evening and throughout the months I saw some incredible sunsets like the ones in these pictures.
During lockdown we grew some salad from seed; the picture of the seedlings was after just a week of being sown. We ended up having salad from the garden for most of the summer.
Other food we have cooked using wild nettles and spinach from the hedgerows and garden produce as well as the following list of dishes made from local produce.
Wild spinach and dandelion goats cheese tart with pecans and caramelised onion
Butternut squash stuffed with walnuts, goats cheese, thyme and honey
Sorrel, pumpkin and pine nut pasta
Lentil and sweet potato shepherd’s pie
Nettle puree based pizza
Chickpea and beetroot burgers
This Mini doughnut recipe I enjoyed cooking during lockdown
1. In a saucepan, heat 420 ml of milk.
2. Take the pan off the heat and add 100 grams of butter, 75 grams of sugar, half a teaspoon of yeast and 4 eggs.
3. In another bowl, add 600 grams of flour and half a teaspoon of salt.
4. Add the milk mixture to the bowl of flour.
5. Leave it for an hour.
6. Fill a deep pan with 1.5 inches of cooking oil, e.g. sunflower oil
7. Once the oil is hot, add the mixture dollop by dollop with a spoon.
8. Once the donuts are cooked, leave on a kitchen towel and then roll them in sugar and a little cinnamon.
9. Serve the donuts with caramel or melted chocolate.
In the spring spending more time in the garden made me appreciate the bulbs in the garden even more.
A willow ball that I wove last year stood pride of place next to some crocuses.
I also made a small gate for the garden, I used thick willow poles and split them before assembling them into a gate.