See you soon….

Stay awhile at Tythebarn House

There’s so much to see and explore around this area. The Lake District, Yorkshire Dales, Arnside & Silverdale AONB and wildlife haven of the Morecambe Bay area are all within easy reach.

Continue reading “See you soon….”

Advertisements

Autumn Light in the Lakes

A late October day in the Lakes and the light creates something special that has to be captured, Continue reading “Autumn Light in the Lakes”

So Peaceful

Derwentwater in the Autumn

Continue reading “So Peaceful”

Sticky Parkin and a Log Fire.

It’s a stormy Saturday morning , the fire’s crackling and glowing in the wood burner  at Tythebarn House B&B,  the leaves on the Russ have turned the most glorious autumn colours,  the clocks have turned back and it’s time to bake Yorkshire Parkin.

There’s something comforting about the rhythm of recipes through the seasons, and this one, reminiscent of bonfire night as a child, fits with November.  We had a family bakery, so it was Dad who came home from work with the soft and sticky Parkin for tucking into after hot dogs around the bonfire.

This year mine has three days to mature before the 5th, when we wrap up warm, walk down to The Smithy Inn for the village display, then back to feast on Cake!  The slightly crisp top turns sticky and soft and the spices mellow and combine with treacle to give that unforgettable ‘bonfire night’ flavour. Continue reading “Sticky Parkin and a Log Fire.”

Roly Poly Pudding, Kittens and Japanese TV

 Whose made a nice old-fashioned pud lately?
This one was made during filming with Japanese National TV for a series on Beatrix potter. Inspired by ‘The Tale of Samuel Whiskers’, Beatrix Potter had them rolling up a Kitten! Try this version with currants – it’s easy, very tasty and doesn’t involve kittens!
img_8336

Continue reading “Roly Poly Pudding, Kittens and Japanese TV”

It’s Jam Time at Tythebarn House

A Sunshine Summer at last at Tythebarn House B&B and our allotment raspberries are loving it.   The picking season had only just swung in to action the day I picked these and I had no bag with me.  Having watched Rick Stein’s India the evening before I took a tip from another land and tucked them inside a large cabbage leaf to carry home.

500 with edge02445264f0b011e2838b22000ae81190_7-crop

The great thing about this perfect jam fruit is it’s so easy, there’s no peeling or stalk removing once picked.  Just a quick rinse, then on to the scales, layer up with the sugar and leave your glorious pink, pan full of goodness to itself for a few hours.

Continue reading “It’s Jam Time at Tythebarn House”