Food, foraging & recipes

A time for baking

It’s early.  I’m up before the sun and the air in the cottage is cold after a night below zero.  There is a frost on the ground and through the kitchen window all looks still, bar the occasional blackbird flitting around on the gravel path.

The sky still looks grey so it’s difficult to tell what kind of day it’s going to be.  I don’t always get on with grey days in the middle of winter.  I’m sure I’m not alone.  I once asked my mother how she felt on days like these and her response was one from another generation.  She shrugged and said that when the weather is miserable she looks outside and feels thankful for the warmth of the house, for central heating and modern appliances.  On days like these she said, she likes to bake.

I put the kettle on to boil water for tea and reach down into the cupboard for the large mixing bowl.  I fetch the scales and two bags of flour, one granary and one strong white and measure out a combined 500g into the mixing bowl.  This is my standard recipe and I vary the flour depending how I feel.  One of my favourite mixtures is 80% spelt flour to 20% rye but neither are easy to find round here so I make do with what I have.

I set the bowl aside and gather together yeast, sugar and salt.  One teaspoon of sugar and one of salt go into a small jug to which I add 100ml of hot water from the kettle, making myself a cup of tea at the same time.  When the sugar and salt have dissolved I add another 200ml of cold water from the tap and pour a sachet of dried yeast over the top, giving it a stir and leaving it for a few minutes.  I use fresh yeast when I can get it on account of the smell but the dried seems to work just as well.

Making my tea, I look outside to see a squirrel dart across the yard and up into one of the cedar trees.  Quick, slight movements.  They’re fast, these little red squirrels with their tufted ears and fat fluffy tails.

I take a sip of tea and plunge my left hand into the mound of flour feeling the cool softness against my skin.  I make a well with my fist and pour in the liquid, stirring with a metal spoon.  Just as the dough is coming together I add a couple of tablespoons of olive oil, pausing to watch the green oil seep into the mixture.  I use the spoon to push the dough around the bowl, collecting every last speck of flour.  I love it when I can turn the dough out of an almost clean bowl.

The dough plops out onto the floured worktop with a satisfying thud and I start to knead.  This is the part I love the most, losing myself in thought as I work the dough into a lovely smooth, silky ball.

I think about my mother baking in her kitchen in the middle of winter with the rain lashing the windowpanes.  Turning out trays of scones, loaves of bread, biscuits for the grandchildren.  And I think of my grandmother before her doing the same.  Recipes passed down.  My grandmother baked without ever using scales.  Just a spoon and a good eye for measuring.  My mother, my grandmother and all the women before them doing exactly what I am doing now, kneading dough to bake bread to feed their families.  It’s a nice thought that connects me to my past.

After five to ten minutes the dough is ready and I shape it into a fat sausage and place it in a loaf tin which I have greased with butter.  I always use butter for greasing.  I sprinkle the top with flour and cover with a damp tea towel.  I sit it near the heater to rise and put the kettle on for another cup of tea.

I take my tea to my computer to do some writing while I wait for the bread.  I love these mornings.  The simple act of baking bread brings me home to myself, nourishes something deep inside, sets me up for the day.  By the time everyone else is up and around I’m already settled into my day.

I put the oven on to warm up and set the temperature to 200c. After half an hour the bread is ready to go in.  I take a knife, place a couple of slits in the top of the loaf to let it vent, and pop it in the oven, setting the timer for 40 minutes.  I go back to my writing.

Forty minutes later I remove the loaf from the oven, tip it out of the tin and give it a gentle knock on the bottom.  It sounds firm and hollow so is ready.  I set it down to cool and enjoy the smell as it wafts around the cottage.  I’m looking forward to fresh bread and coffee for breakfast.

I glance outside again.  It’s still early but I can see that the sky is turning a deep shade of blue.  Maybe it’s going to be a good day after all ♥

Bread recipe

Aromatherapy, essential oils & potions

Using aromatherapy to bust the blues

Are you suffering from the winter blues?  I think I am!  When I was taking the photo in my last post I got excited about the prospect of spring coming.  Premature I know, but I’m really aching to feel the sunlight on my face and to see the colour of new blooms against the greyness.

Can't get out of the winter fug?  Did you know that essential oils may help lift your mood?
Can’t get out of the winter fug? Did you know that essential oils may help lift your mood?

We’ve recently had a couple of days of beautiful spring weather.  Blue skies and warm sunshine.  Perfect for getting out of bed and doing something interesting.  Today is a different story though and I would much rather stay cocooned in my duvet than venture out into the grey stillness of winter.

For a long time I didn’t realise that I was affected by the weather and gave myself a hard time when experiencing a change in mood and a lack of energy.  I’m finally starting to recognise these patterns though, and while I like to get out and make the most of the nice weather, I’m also finding ways to cope with the dreary days.  Getting a fire going, baking bread and scones, reading and researching, and even getting out there for a hard run then coming back to a steaming hot bath.

I also use my store of essential oils to transport myself to a sunnier place and find that they have a subtle but noticeable effect on my mood.  If you’d like to use essential oils in a bath* or burner** then why not try some of my favourite blues-busting combinations:

  • Neroli (Citrus aurantium amara) and Sweet orange (Citrus sinensis) take us to the orange groves of Mallorca or Andalusia and are both well-known for their uplifting properties.
  • Grapefruit (Citrus paradisi), Frankincense (Boswellia thurifera) and Jasmine (Jasminum officinale) transport us to the hotter climes of Morocco and lazy travels through sun-bleached landscapes.
  • Thyme (Thymus vulgaris ct linalol), Lime (Citrus aurantifolia) and Cypress (Cupressus sempervirens) make us feel like we’re in the hills of Tuscany, breathing in the fresh scent of summer.
  • Vetiver (Vetiveria zizanoides), Ginger (zingiber officinalis) and Cardamom (Elettaria cardamomum) with their heady aromas take us on a discovery tour to the spice plantations of southern India and Indonesia.
  • Pine (Pinus sylvestris), Lavandin (Lavandula burnati) and Bergamot (Citrus aurantium bergamia) take us trekking along pine-clad beaches and through the lavender fields of Tasmania.

If you like the sound of these combinations why not try them out for yourself?

*For an essential oil bath add 4-6 drops of essential oil to 5ml of base oil and add to your bath

**For use in a burner add 2-4 drops of essential oil to a small amount of water (or follow instructions on the burner)

If you would like to try these blends then please note that all the oils listed can be bought from my Neal’s Yard Remedies Organic online shop where I am now an independent consultant.

What do you do to bust the winter blues?  Hit reply to leave me a comment and let me know.

Nature, photography & France

As I walked out

Come and take a walk with me and my camera on a winter’s day in La Vienne, Western France…

I think I’m looking forward to spring!

Happy winter wanderings ♥

Nature, photography & France

Feels like winter

It’s minus three outside and the pond is freezing over.  I’m sitting here with a steaming mug of tea looking out of the window at a new and different landscape.  Amazing what a touch of frost can do….

What’s the weather like where you are?  Leave me a comment and let me know.