LandScape Jan/Feb

Drifts of winter bells

Sliding ancient stones on ice

Steam train through the snowy Dales

Ornamental cabbages | Snowdrops | Twisted hazel | Winter stews | Celeriac | Paper snowflakes | Ice lanterns | Shipping forecast | Harris tweed | Garden birds

WINTER’S WARM GLOW

Jan / Feb 2014

Issue 13 | Jan / Feb 2014 | £3.90

LandScape - Life at nature’s pace

www.landscapemagazine.co.uk

Jan / Feb 2014 £3.90

Life at nature’s pace

Original Harris Tweed was dyed using seaweeds, lichen and plants found within the islands

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Fabric of the land Woven by hand in the Outer Hebrides for generations Harris Tweed reflects the natural beauty of the islands’ landscape

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Ruffles of colour

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The beauty of the cabbage’s ornate rosette is captured under a glass cloche

The bright hues and frilled leaves of the ornamental cabbage bring a natural vibrancy to the winter garden and home

The large leaves create a simple table setting

Hardy enough to flourish in cold weather, ornamental cabbages are ideal for planting in zinc and terracotta pots

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Treats with tradition From Dundee cake to Chelsea buns, mixed fruit recipes are at the heart of Britain’s baking heritage 52

Dundee cake Makes one 20cm cake 600g luxury mixed dried fruit 3 tbsp whisky 150g butter, softened 150g light muscovado sugar 3 large free-range eggs 225g self-raising flour 50g finely chopped pecan nuts grated zest and juice 1 lemon 4 tbsp milk 100g pecan nuts 3 tbsp apricot jam Place the fruit in a large bowl and sprinkle with the whisky, cover and leave overnight. Beat together the butter and sugar until light and fluffy.

Add the eggs a little at a time, beating well after each addition. If the mixture begins to curdle, add a little of the flour. Once all the egg has been added, fold in the flour, chopped pecans, lemon zest and juice and milk. Fold in the fruit. Spoon into a greased and lined 20cm cake tin. Arrange the pecan nuts in circles on top of the cake. Bake in a preheated oven 170°C/Gas Mark 3 for 2 hours until a skewer inserted into the centre comes out clean. Allow to cool in the tin for 30 mins. Transfer to a wire rack to cool completely.

Warm the apricot jam then push through a sieve and brush over the top of the cake. The cake can be stored in an airtight container for up to 1 week.

Welsh cakes Makes 12 225g self-raising flour 100g butter 85g caster sugar 1 tsp ground cinnamon 50g currants or sultanas 1 free range egg, beaten splash of milk

Place the flour into a bowl. Cut the butter into small pieces and rub in. Stir in 75g of sugar, ½ tsp cinnamon and the dried fruit.

Break the egg into the centre of the ingredients and mix in, adding enough milk to mix to a dough. Roll out the dough on a lightly floured work surface to 1cm thick. Cut rounds using a 6cm cutter, re-rolling any trimmings. Cook the cakes on a greased flat griddle or in a heavy-based frying pan for 3 mins each side, until golden brown, crisp and cooked through. Mix the remaining caster sugar and cinnamon together and sprinkle over the cakes before serving.

The cakes can be stored in an airtight container for up to 1 week.

Eccles cakes Make 8

finely grated zest of 1 lemon

25g butter

½ tsp ground spice

100g currants

250g puff pastry

25g mixed peel

1 free range egg white

50g light muscovado sugar

caster sugar, to dust

Melt the butter in a small pan. Remove from the heat and add the currants, mixed peel, sugar and lemon zest. Mix until well combined. Roll the pastry out thinly on a lightly floured work surface and cut out 8 x 10–12cm rounds. Divide the fruit mixture equally between the rounds and make a pile in the centre. Lightly beat the egg white and brush the edge of the pastry, then draw the edges into the centre to seal in the filling. Turn the cakes over and lightly roll them with a rolling pin. Place on a greased baking sheet and brush with beaten egg white, then sprinkle with caster sugar. Make 3 cuts in the top of the pastry. Bake in a preheated oven 220°C/Gas Mark 7 for 15 mins, until the pastry is crisp and golden. Allow to cool slightly before serving warm or cool completely and store in an airtight container for up to 1 week.

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Floating snowflakes The intricate design of a flake of snow can be re-created using paper and scissors • Styling: Alison Lovett • Photography: Richard Faulks

W

ith the weather too cold for playing outside, six-year-old Dylan and his friends decided to create their own snowstorm in the warmth of the house. They wanted to make their flakes of snow as unique and varied as the real things. So, with help from Mum they came up with three simple ways to transform pieces of paper into delicate snowflakes. All that was needed to make their papery flakes was some folding, drawing, cutting, stapling and gluing. Once made, the children hung their flakes from a fallen branch they found in the garden. As they lay under the falling snow, they imagined they were at the centre of a blizzard. ›

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March / April on sale 5 February

LandScape celebrates the arrival of spring with newborn animals taking their first steps, waxy petalled magnolias, delicious wild garlic recipes, a blossom walk in Kent and a trip to Shakespeare’s Stratford

A message to new

readers from the Editor

Dear reader...

Taking out a s ubscription will ensure you don’t miss future issues of LandScape. Or perhaps you know someone who might like a subscription as a gift?

Either way, we are offering you a special price if you visit www.greatmagazines.co.uk/landscape or call 0844 84 888 72 from the UK or +44 (0) 1858 438 824 from overseas.

June Smith-Sheppard Editorial Director

Photography: Richard Faulks

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