A Woodland Hideaway

Well, we’re back home now after our break in the gorgeous county of Somerset. We’ve had a wonderful time and have returned feeling relaxed and refreshed. Our week has been extra special and very romantic, not only as it was Valentine’s week, but also because we stayed in a beautiful log cabin in Alpine Grove Touring Park.

We arrived last Friday in rain and thick fog, which we suddenly came upon as we drove further and further up hill. It was literally like driving into a cloud; one minute it was clear, the next we couldn’t see a thing. This atmosphere only added to our excitement at the prospect of spending a week in a secluded log cabin in the middle of a wood, although I have to say the fog brought on a rather spookier feeling than I had anticipated. I was very pleased and reassured to find that the owners of the park would only be a couple of minutes walk away in their house a little way on from the log cabin.

We were given a very warm welcome, which included a thoughtful plate of hot cross buns and butter waiting for us in the cabin, along with two mugs containing tea bags. Isn't food and drink the perfect welcome for any visitor?

As soon as we walked into the cabin we could smell the beautiful wood, this being a solid wood cabin made from logs shipped in from Poland. And there in the living room was the log burner we were looking forward to sitting in front of. The cabin put me very much in mind of a child’s play house, particularly with the pretty tablecloth and embroidered bed linen. I felt very much like I was playing house as I lit the fire and cooked at the stove. We did a lot of cooking, which I’ll tell you about in another post.

We were bordering Devon and spent time there as well as Somerset and saw some of the most beautiful land and scenery in the country. We rode our bikes along the coast, walked through the woods and visited a donkey sanctuary. But mostly we ate, drank and sat in front of that roaring log fire.

Snow

We get very excited about snow here in England. It doesn’t snow very often so it’s a big deal when it does. A very big deal. It hits the headlines, closes the schools and makes the transport network grind to a halt. But hey, I’m not complaining, I love the stuff. The child in me loves to watch the snowfall out of the window, then pull on warm boots for walking outside, looking back at the footprints they make as they compress the snow with a crunch. And the foodie in me loves the steaming hot drinks, the soups and the casseroles to come home to.

P.S. We’re off down to Somerset tomorrow for a holiday so I’ll see you in a week!

Food for my Valentine

As we all know, food and romance go hand in hand - a table for two, an intimate meal at home, champagne, and chocolates. Food is seductive and cooks know a thing or two about the art of seduction, as do people in the food industry. Restaurateurs in particular - everything, from the restaurant décor, the name of the dish, the style of the menu to the presentation and ultimately the taste of the food, is all about seduction and enticing you in.

If you’re planning a romantic meal for Valentines Day no doubt seduction is on your mind. You’ll want to excite the senses, so think about not only the taste of the food but also the touch, sight and smell of it. Think sexy food, think:
• Rich and deliciously decadent food – buttery sauces, expensive luxuries, truffles, smoked salmon…
• Finger food for sharing from the same plate, dipping and eating with your fingers
• Naughty food – forget calorie watching, bring on the chocolate
• Meaty food – something you can really get your teeth into
• Creamy, frothy food – whipped cream, mousse, crème brulee, bubbles in the champagne...

Relax and enjoy.

Lamb Shank Stew with Soured Cream and Rice

Brown lamb shanks in olive oil over a high heat, then remove them from the pan. Add to the pan 1 stick of celery, 1 onion and 2 carrots, all finely chopped. Sauté the vegetables with 3 crushed garlic cloves until softened.

Stir in a tablespoon of flour then add a tin of chopped tomatoes, 1 litre of beef stock, about a tablespoon of tomato puree and a large glass of red wine.

Put the shanks back in the pan, season well and add a bay leaf and some dried oregano. Bring to the boil then cook for about 2 hours on a low simmer.

Stir in a good amount of chopped flat leaf parsley at the end. Serve with rice and a good dollop of soured cream.