As the days are getting warmer, Jack and I are trying to make the most of these sunny weekends by taking our pooches out for long old walks in the Cornish countryside. 

Recently, it occurred to me that it would be lovely to be able to give the dogs some homemade treats (instead of the endless handfuls of trusty gravy bones!) when we're out and about, so I did a bit of research and decided to make some myself. 

If I'd have known they were this easy to make before, I would have made them sooner! The trickiest bit is deciding what to put in them! I'm pretty sure if you wanted to chop and change the recipe slightly to suit your own dog's appetite it would be really simple - just switch up the fruit or the stock as your pooch fancies. 

I bought some appropriately dog-shaped cookie cutters to make my batch, but you could use a simple shortbread cutter if your dog's not too bothered by the aesthetics (!)

This post contains a gifted item from Cornishware.



To make some yourself, you will need:

* 1 cup of wholemeal flour
* 1/2 cup of dog-friendly peanut butter
* 1/4 cup of mashed banana
* 1/4 cup of vegetable, beef or chicken stock
* Cookie cutters

Method:

1. Preheat your oven to 180c.
2. Combine the flour, peanut butter and banana in a large mixing bowl. Add the stock and stir until well-combined. The dough will be quite thick but don't panic! Once it's all together, use your hands to press the dough into a ball.
3. Roll the dough out with a rolling pin on a lightly floured surface until it's about 1/4 inch thick. Using your cookie cutters, cut the dough into desired shapes and place on an ungreased baking sheet.
4. Bake for roughly 18 minutes until golden brown.


Biscuits ready to hit the oven.


The biscuits will keep for up to two weeks in an airtight container. Plus, they look super sweet in a big old jar! I reckon that would make a very touching gift for a fellow dog-lover. 


Here's Penny enjoying a good few biscuit treats. I cheekily stuck them into her gorgeous new bowl with a bit more peanut butter to get some snaps of her chowing down, but I don't think she minded the extra challenge at all! 

The lovely folk at Cornishware kindly gifted me a couple of their Personalised Dog Bowls for this post. When these stripey blue bowls arrived a few weeks back, freshly engraved with 'Penny' and 'Archie,' my heart sang... it doesn't get much better than that for a dog-lover! Spoilt pooches indeed.


Here's Archie (and a bit of his best mate, Jack) with his new bowl. Pleased as punch.


Thank you very much to Cornishware for Penny and Archie's new bowls, I think it's safe to say they've been well christened now! I'll be washing the peanut butter licks out of the bottom for weeks to come...

Let me know if you decide to give these homemade treats a go! I'd love to see your pooches tucking into a handful.

In the meantime,
All my love,

Siân x

Homemade Dog Treats

Sunday, 2 June 2019



As the days are getting warmer, Jack and I are trying to make the most of these sunny weekends by taking our pooches out for long old walks in the Cornish countryside. 

Recently, it occurred to me that it would be lovely to be able to give the dogs some homemade treats (instead of the endless handfuls of trusty gravy bones!) when we're out and about, so I did a bit of research and decided to make some myself. 

If I'd have known they were this easy to make before, I would have made them sooner! The trickiest bit is deciding what to put in them! I'm pretty sure if you wanted to chop and change the recipe slightly to suit your own dog's appetite it would be really simple - just switch up the fruit or the stock as your pooch fancies. 

I bought some appropriately dog-shaped cookie cutters to make my batch, but you could use a simple shortbread cutter if your dog's not too bothered by the aesthetics (!)

This post contains a gifted item from Cornishware.



To make some yourself, you will need:

* 1 cup of wholemeal flour
* 1/2 cup of dog-friendly peanut butter
* 1/4 cup of mashed banana
* 1/4 cup of vegetable, beef or chicken stock
* Cookie cutters

Method:

1. Preheat your oven to 180c.
2. Combine the flour, peanut butter and banana in a large mixing bowl. Add the stock and stir until well-combined. The dough will be quite thick but don't panic! Once it's all together, use your hands to press the dough into a ball.
3. Roll the dough out with a rolling pin on a lightly floured surface until it's about 1/4 inch thick. Using your cookie cutters, cut the dough into desired shapes and place on an ungreased baking sheet.
4. Bake for roughly 18 minutes until golden brown.


Biscuits ready to hit the oven.


The biscuits will keep for up to two weeks in an airtight container. Plus, they look super sweet in a big old jar! I reckon that would make a very touching gift for a fellow dog-lover. 


Here's Penny enjoying a good few biscuit treats. I cheekily stuck them into her gorgeous new bowl with a bit more peanut butter to get some snaps of her chowing down, but I don't think she minded the extra challenge at all! 

The lovely folk at Cornishware kindly gifted me a couple of their Personalised Dog Bowls for this post. When these stripey blue bowls arrived a few weeks back, freshly engraved with 'Penny' and 'Archie,' my heart sang... it doesn't get much better than that for a dog-lover! Spoilt pooches indeed.


Here's Archie (and a bit of his best mate, Jack) with his new bowl. Pleased as punch.


Thank you very much to Cornishware for Penny and Archie's new bowls, I think it's safe to say they've been well christened now! I'll be washing the peanut butter licks out of the bottom for weeks to come...

Let me know if you decide to give these homemade treats a go! I'd love to see your pooches tucking into a handful.

In the meantime,
All my love,

Siân x

Over the bank holiday weekend, I was lucky enough to be given the chance to have a nose around a new farm shop that recently opened up near me. Aptly named, Tre, Pol & Pen (“By Tre, pol and pen shall ye know all Cornishmen” - think Penzance, Polzeath, Trewellard and Tresillian) this farm shop and kitchen prides itself on celebrating locally-made fresh food and crafts.


It actually occurred to me a while ago, when I first moved to North Cornwall, that someone should create a space for all the fabulous local produce and artwork being created in the area. We’ve got an abundance of tourist-led seaside galleries and the odd farm shop selling a Sophie Allport tea towel for every day of the week, but nothing that really cherishes homegrown Cornish wares.


This is where Tre, Pol & Pen comes in. 


It's home to the freshest-looking indoor farmer's market I've ever seen!

Plus, every line of pretty Cornish and Devonian produce I’ve stumbled across and ‘ooh-ed and aah-ed’ over on Instagram is stocked here. From the Insta-famous, organic Rose Tinkture Gin to coastal-inspired Ebb Flow blankets, you'll find the cream of the crop of local produce here.




Cornish Hot Dogs from The Kernow Sausage Co.


My personal favourites from Ebb Flow and Tinkture Gin.




The most attractive farm-inspired bodycare range I've ever seen, from Welsh Lavender and Tre, Pol & Pen's own tote bag.


Seeing all that pasta made me hungry. On to the Kitchen that sits adjacent to the farm shop.

It’s a gorgeous, wide open space and, as the weather was particularly nice that morning, I was lucky enough to be able to sit on a bench outside.


I was really happy to see the menu was chock full of local Cornish produce - yoghurt from Trewithen, Sourdough bread from Coombshead Farm, meat from on-site butchers and even the promise of local jams.

I got to the Kitchen just after breakfast, so decided to treat myself to a mid-morning coffee and cake.

The ladies behind the counter got a bit muddled over my order (it’s new, they’re new, I let it slide!) and I did get the general feeling that everything’s still in its teething stages when it comes to the menu BUT the cake I ordered was wonderful and my coffee really hit the spot – so no complaints here when it came to actually chowing down!



I'm glad I got some pictures in when I did, as that cake didn't last two seconds! What a lovely way to spend a sunny morning.


This is a rare little gem in the Cornish countryside and well worth a visit if you’re in the area - even just for a mooch around the shop. I can only imagine the Kitchen is going to get better and better over time, so that's definitely one to bookmark for the future too.  

Have you visited Tre, Pol & Pen yet? I can't wait to return (post-Pay Day!) and pick up a few of those handmade Cornish treats I've been hankering after for a while. 

In the meantime,
All my love,

Sian x

Fieldnotes: Tre, Pol & Pen

Tuesday, 23 April 2019


Over the bank holiday weekend, I was lucky enough to be given the chance to have a nose around a new farm shop that recently opened up near me. Aptly named, Tre, Pol & Pen (“By Tre, pol and pen shall ye know all Cornishmen” - think Penzance, Polzeath, Trewellard and Tresillian) this farm shop and kitchen prides itself on celebrating locally-made fresh food and crafts.


It actually occurred to me a while ago, when I first moved to North Cornwall, that someone should create a space for all the fabulous local produce and artwork being created in the area. We’ve got an abundance of tourist-led seaside galleries and the odd farm shop selling a Sophie Allport tea towel for every day of the week, but nothing that really cherishes homegrown Cornish wares.


This is where Tre, Pol & Pen comes in. 


It's home to the freshest-looking indoor farmer's market I've ever seen!

Plus, every line of pretty Cornish and Devonian produce I’ve stumbled across and ‘ooh-ed and aah-ed’ over on Instagram is stocked here. From the Insta-famous, organic Rose Tinkture Gin to coastal-inspired Ebb Flow blankets, you'll find the cream of the crop of local produce here.




Cornish Hot Dogs from The Kernow Sausage Co.


My personal favourites from Ebb Flow and Tinkture Gin.




The most attractive farm-inspired bodycare range I've ever seen, from Welsh Lavender and Tre, Pol & Pen's own tote bag.


Seeing all that pasta made me hungry. On to the Kitchen that sits adjacent to the farm shop.

It’s a gorgeous, wide open space and, as the weather was particularly nice that morning, I was lucky enough to be able to sit on a bench outside.


I was really happy to see the menu was chock full of local Cornish produce - yoghurt from Trewithen, Sourdough bread from Coombshead Farm, meat from on-site butchers and even the promise of local jams.

I got to the Kitchen just after breakfast, so decided to treat myself to a mid-morning coffee and cake.

The ladies behind the counter got a bit muddled over my order (it’s new, they’re new, I let it slide!) and I did get the general feeling that everything’s still in its teething stages when it comes to the menu BUT the cake I ordered was wonderful and my coffee really hit the spot – so no complaints here when it came to actually chowing down!



I'm glad I got some pictures in when I did, as that cake didn't last two seconds! What a lovely way to spend a sunny morning.


This is a rare little gem in the Cornish countryside and well worth a visit if you’re in the area - even just for a mooch around the shop. I can only imagine the Kitchen is going to get better and better over time, so that's definitely one to bookmark for the future too.  

Have you visited Tre, Pol & Pen yet? I can't wait to return (post-Pay Day!) and pick up a few of those handmade Cornish treats I've been hankering after for a while. 

In the meantime,
All my love,

Sian x

Yes, I’ve used the phrase ‘egg-cellent’ when titling this post with seemingly zero shame.

I’ve got to admit, however, that the Fancy Baked Eggs above are really some of the best I’ve ever eaten. Not to toot my own trumpet or anything (save that for after brunch), but they were super easy to make and went down really well with my other half.

If you’re more of a continental breakfast fan, however, then my Hot Cross Bun Granola is probably more up your street. The smell of the baked buns alone, mixed with orange zest and cinnamon, is enough to make you want to scoff the whole lot in one go. The recipe itself might sound slightly weird but, believe me, a batch of this stuff will give you enough get-up-and-go to battle through any Easter weekend activities you’ve got planned. 

So, without any further ado, here's how to whip up your own Easter Brunch delicacies next weekend:

This post contains a gifted item from norma & dorothy.


Fancy Baked Eggs
(makes 2 little dishes)

Adapted slightly from this recipe.

Ingredients: 

* vegetable oil

* 4 large, free-range eggs

* 50g smoked salmon

* chives

* bread for dippy soldiers

Method: 

1. Preheat the oven to 240°C. Lightly grease 2 ovenproof ramekins or small baking dishes with a little oil.

2. Finely chop the chives and shred the salmon.

3. Place the filling into your prepared ramekins, crack a couple of eggs on top and season with salt and pepper.

4. Place in the hot oven for 8 to 10 minutes, or until the whites are set but the yolks are still runny, then serve straight away with a fistful of toast soldiers.




Hot Cross Bun Granola

Adapted slightly from this recipe.

Ingredients: 

* 3 Hot Cross Buns

* 50g melted butter

* 2 tbsp. golden caster sugar

* 2 tbsps. Honey

* 2 tbsp. vegetable oil

* 1 tsp. vanilla extract

* zest of 1 orange

* 2 tsp. cinnamon

* 150g mixed fruit and nuts

* 50g oats

Method: 

1. Pre-heat oven at 190°C. Tear the hot cross buns into small chunks and place onto a baking sheet before pouring over the melted butter and sugar. Bake for 10-12 minutes until golden, giving the chunks a good shake halfway through.

2. In a large bowl, mix together the honey, oil and vanilla. Add the orange zest, fruit and nuts, oats, and cinnamon. Mix well so everything is evenly coated.

3. Once the hot cross bun pieces are toasted, remove the tray from the oven and add the honey mixture to the tray.

4. Pack the whole mixture tightly into the tray. I found it easier to use the back of a wooden spoon to smush everything down into the tray - don't worry about breaking the hot cross bun chunks up, this is granola after all! Place the baking sheet back in the oven for another 10-15 minutes, baking until everything looks and smells slightly toasted.

5. Once out of the oven, leave to cool then use your fingers to break apart and crumble the granola, leaving the pieces as big or small as you would like.

6. Store the granola in an air tight container - it will last up to a month!


There you go! Everything you need to create a yummy Easter spread next weekend.

I recommend serving everything with a big pot of tea and, if you're feeling flush, perhaps some orangey Buck's Fizz to wash everything down! (It is a Bank Holiday weekend, after all).


Plus, if you (like me) love the idea of styling your brunch around a beautiful wooden serving board, take a look at the personalised homeware over on norma & dorothy

They kindly gifted me my very own serving board for this post and I loved piling all my brunch treats around it! It's a great addition to my kitchen and looks so pretty propped up against the kitchen tiles :)

That's it for now - I hope you all have a fabulous Easter weekend!

In the meantime,
All my love,
Siân x

An Egg-cellent Easter Brunch

Saturday, 13 April 2019


Yes, I’ve used the phrase ‘egg-cellent’ when titling this post with seemingly zero shame.

I’ve got to admit, however, that the Fancy Baked Eggs above are really some of the best I’ve ever eaten. Not to toot my own trumpet or anything (save that for after brunch), but they were super easy to make and went down really well with my other half.

If you’re more of a continental breakfast fan, however, then my Hot Cross Bun Granola is probably more up your street. The smell of the baked buns alone, mixed with orange zest and cinnamon, is enough to make you want to scoff the whole lot in one go. The recipe itself might sound slightly weird but, believe me, a batch of this stuff will give you enough get-up-and-go to battle through any Easter weekend activities you’ve got planned. 

So, without any further ado, here's how to whip up your own Easter Brunch delicacies next weekend:

This post contains a gifted item from norma & dorothy.


Fancy Baked Eggs
(makes 2 little dishes)

Adapted slightly from this recipe.

Ingredients: 

* vegetable oil

* 4 large, free-range eggs

* 50g smoked salmon

* chives

* bread for dippy soldiers

Method: 

1. Preheat the oven to 240°C. Lightly grease 2 ovenproof ramekins or small baking dishes with a little oil.

2. Finely chop the chives and shred the salmon.

3. Place the filling into your prepared ramekins, crack a couple of eggs on top and season with salt and pepper.

4. Place in the hot oven for 8 to 10 minutes, or until the whites are set but the yolks are still runny, then serve straight away with a fistful of toast soldiers.




Hot Cross Bun Granola

Adapted slightly from this recipe.

Ingredients: 

* 3 Hot Cross Buns

* 50g melted butter

* 2 tbsp. golden caster sugar

* 2 tbsps. Honey

* 2 tbsp. vegetable oil

* 1 tsp. vanilla extract

* zest of 1 orange

* 2 tsp. cinnamon

* 150g mixed fruit and nuts

* 50g oats

Method: 

1. Pre-heat oven at 190°C. Tear the hot cross buns into small chunks and place onto a baking sheet before pouring over the melted butter and sugar. Bake for 10-12 minutes until golden, giving the chunks a good shake halfway through.

2. In a large bowl, mix together the honey, oil and vanilla. Add the orange zest, fruit and nuts, oats, and cinnamon. Mix well so everything is evenly coated.

3. Once the hot cross bun pieces are toasted, remove the tray from the oven and add the honey mixture to the tray.

4. Pack the whole mixture tightly into the tray. I found it easier to use the back of a wooden spoon to smush everything down into the tray - don't worry about breaking the hot cross bun chunks up, this is granola after all! Place the baking sheet back in the oven for another 10-15 minutes, baking until everything looks and smells slightly toasted.

5. Once out of the oven, leave to cool then use your fingers to break apart and crumble the granola, leaving the pieces as big or small as you would like.

6. Store the granola in an air tight container - it will last up to a month!


There you go! Everything you need to create a yummy Easter spread next weekend.

I recommend serving everything with a big pot of tea and, if you're feeling flush, perhaps some orangey Buck's Fizz to wash everything down! (It is a Bank Holiday weekend, after all).


Plus, if you (like me) love the idea of styling your brunch around a beautiful wooden serving board, take a look at the personalised homeware over on norma & dorothy

They kindly gifted me my very own serving board for this post and I loved piling all my brunch treats around it! It's a great addition to my kitchen and looks so pretty propped up against the kitchen tiles :)

That's it for now - I hope you all have a fabulous Easter weekend!

In the meantime,
All my love,
Siân x

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