I am glad I took some photos of my roses yesterday because today it has been raining from breakfast time and they will be looking very sorry by tomorrow. This is one of the tub ones (the David Austins I have bought) - Raubritter. It is one of my favourites. I first saw it when we visited an Antiques Fair at Cothay Manor in Somerset and was determined to have one here.
My so-called Graham Thomas, which doesn't seem to be yellow enough. Anyway, it is beautiful.
Up the front of the house is my first rose planted here, the climber Albertine.
One recipe tonight:
CHEESE SCONE TOPPING FOR BEEF COBBLER
Prepare your base as you wish it - plain minced beef and onion, or if you have unexpected guests, stretch it with tomatoes/mushrooms/baked beans/taco or spicy beans - whatever.
225 G (8 oz) S-R Flour
50g (2 oz) margarine
150 ml (1/4 pt) milk
75 g (3 oz) grated cheese
Sieve the flour with 2.5 ml ( 1/2 tsp) salt and rub in the margarine. Add the milk and mix to a soft dough. Roll out to a 38 x 18 cm (15 x 7 inch) rectangle. Sprinkle with the cheese. Loosely roll up the dough from a long edge, cut into slices with a scone cutter and arrange around the meat mixture in the oven dish. Brush scones with beaten egg and sprinkle with a little more grated cheese. Bake in oven (200 deg. C/400 deg. F/ Gas 6) for 30 minutes.
DORSET APPLE CAKE
8 oz (225 g) self-raising flour
4 oz (115 g) butter
4 oz (115 g) caster sugar
8 oz (25 g) cooking apples, peeled, cored and chopped (you can use eating apple if that's all you have available)
Grated rind of one lemon
1 medium egg, beaten
2 oz (60 g) sultanas (optional)
If you want the ginger version, add a handful - a couple of ounces (60g) of crystalized ginger - either the ready to use strips, or chopped up lumps or the balls in syrup chopped up. Makes SUCH a difference to the flavour.
Set the oven to 375 deg F or gas mark 5. Put the flour into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, apples, lemon rind and egg and mic well. Add the sultanas, if desired, and ginger. Put the mixture into a well greased 8 inch diameter cake tin and bake for 30 - 40 mins until golden in colour. Serve warm as a pudding or eat cold.
DORSET FAIR GINGERBREADS
3 oz (85 g) butter
3 oz (85 g) soft brown sugar
4 tablespoons golden syrup, warmed
6 oz (170 g) plain flour
1 level teaspoon baking powder
1 level teaspoon bicarbonate of soda
1 rounded teaspoon ground ginger (though I always use a little more)
Set oven to 400 deg F or gas mark 6. Cream together the butter and sugar in a bowl and add the golden syrup, flour and all other dry ingredients. Mix well to form a firm dough. Roll out on a lightly floured surface, form into about 30 small balls and place 4 inches apart on greased baking trays. Cook for approximately 10 minutes until golden brown. Cool slightly before transferring to a cooling rack.
Enjoy your baking.
Despite a good night's sleep I am still feeling tired and woolly-headed. NOT something I want to be carrying over for tomorrow, which has an early start and a busy day involved in the equation.