A few months ago I was reading an Article in a gardening magazine (and I’m afraid I only have a vague recollection of the piece) it was on the subject of the labels we give to those that work in the garden. Head Gardener sounds posh but when you are the only gardener probably means that you do everything, the good, the bad and the filthy. Sadly, the term can be misinterpreted by some who respond with “oh yes I love gardening too!” totally missing the point for those who have studied and have a qualification behind the label. I have a friend who refers to herself as Plants-person – implying she knows the botany but not anything about gardening, which is so not true of her skills, as her beautiful Garden testifies, although she credits her husband as the creator of it.
So which are you?
Anyway back to the Magazine article in which the person being interviewed said he preferred the term Horticultural Homemaker. Likewise Monty Don has applied the term to himself too, in an Interview for the Brighton and Hove magazine”Portfolio”. I am not quite sure how these people are applying it unless they are likening their gardening to the domestic skills of the Home-maker. But the way I see it is that the term Horticultural homemaker is a gardener who loves to make their home and garden beautiful. Or would that be Horticulturalist Homemaker? I could call myself a Domesticated Horticultural Homemaker or should that be a Domestic Gardenmaker?!
From Labels to Tabs
I don’t know how much you have explored this website or if you have clicked on the Tabs above so I thought a little explanation may be helpful. Whilst the principle subject of Leaves From My Garden is about the Garden and gardening here at Dovewood, there are other things that are related to that. As you will have seen, DIY projects are creeping in, eg using Hypertufa to make your own plant container and others will follow soon. The DIY projects will be grouped together so that you don’t have to go hunting for them.
Also, as I grow a certain amount of Fruit and Vegetables, it seems only logical to share the recipes that use them, (plus some recipes that are purely for the sustenance for the Gardener!) There are many websites today offering a myriad of recipes for all tastes and I cannot hope to compete with them for the broad range of dishes they offer (nor do I want to) but what I can give you are our tried and loved recipes, the ones we use here at Dovewood, and the ones I frequently get asked for. You will find my delicious concoctions arranged under the RECIPES tab above. I will be adding more recipes from time to time. So today as a Horticultural Homemaker I thought you might like to try the following one. If only to test my skill as a Domesticated Gardener!
8oz Self-raising Flour
1 tsp Baking Powder
3oz Caster Sugar
1/2 tspn Ground Mixed Spice
1 Egg, beaten
2-3 tbspns Milk
You will also need
2 1/2″ Pastry Cutter Ring/Circle
Frying Pan or Griddle
Rub the butter into the flour and baking powder until it looks like breadcrumbs. Stir in the Sugar, Currants and Ground Mixed Spice. Add the beaten Egg and enough milk to make a ball of dough, slightly softer than if you were if you were making pastry but firm enough to roll out. I like to divide the dough into 3 parts. Dust your board/work surface with flour and then roll out one part until it is a little thicker that a Currant (approx.1/4″). Use the Pastry Cutter to make the Cakes. Continue until you have cut them all – it makes about 18-20 with a 2 1/2 inch cutter (3″ cutter will make approx 12 Welsh Cakes)
Warm your Griddle or Frying Pan and grease the surface lightly with butter (it will sizzle if the pan is warm enough) The temperature depends on your pan, I use a medium heat. Cook the Welsh Cakes on both sides until golden brown, only a couple of minutes each side so don’t wander off or you will burn them – don’t ask how I know! If you only cook them small batches as it is easier to flip them over as they are rather delicate at this stage. Once they are done, place them on a rack to cool. You can sprinkle a little more Caster sugar on to them if you want to eat them warm. I prefer to eat my cakes when they are cooled and with a generous spread of butter on top.
Best eaten on the day, however they do keep – if you can – until the next day but became firmer and drier (and more like the Shop-bought ones!)
So easy to make …….and soooo scrumptious! Try them and let me know if you agree.