Food & Drink

Cooking…

with Mrs Simkins

Cream Pancakes

Here’s a little something for Pancake Day on March 1. Adapted from an unusual old Westmorland recipe, these pancakes contain no eggs but are still very much in keeping with the spirit of Shrove Tuesday or ‘Fat Tuesday’ as they say in France. Made with half milk, half cream, they are absolutely delicious; possibly even more so than standard pancakes made with egg. Serve as usual with lemon and sugar, syrup, honey, or jam: blackcurrant is especially good. Alternatively, warm any mincemeat left over from Christmas or defrost some frozen summer berries and use to fill the pancakes; and if there is any more cream going spare, splash some of that over as well! Tip: For best results use the batter immediately as the raising agents included will only remain active for 15 minutes or so. 150ml (¼ pint) single cream 150ml (¼ pint) milk ½ teaspoon bicarbonate of soda 1 level teaspoon cream of tartar 110g (4oz) flour Pinch salt Plus Butter for greasing

Blend the milk and cream together in a roomy bowl and whisk in in the bicarbonate of soda and cream of tartar. Sieve in the flour gradually, whisking as you go. Add the salt and give the batter a final thorough whisking. Pour the batter into a jug for ease of use. Butter a smallish frying pan fairly lightly and heat until the butter starts sizzling gently. Pour in enough batter to coat the pan fairly thinly (the cream batter is slightly thicker than normal batter) and cook for a couple of minutes each side until golden.

www.MrsSimkins.co.uk www.twitter.com/MrsSimkinsCooks email: info@MrsSimkins.co.uk

Enford

Farm Shop

Durweston DT11 0QW Home reared and locally produced meats, game, deli, fruit, veg, free range eggs and lots more. Follow us on Facebook for all our latest meat pack deals and what’s in fresh that week. Fresh fish van in the car park Wednesdays 9.30am-2pm Half a pig approx £100 Chicken feeds etc available Open Wednesdays to Saturday 8.30am-4pm. Outside shop with self service for essentials 8am-8pm open daily 01258 450050

Food & Drink

Suppertime, and the living is easy...

The Dorset Food Co hosted their First Supper Club Night at the Barefaced Brewery Co on Thursday 10th February. Guests were greeted with a warm welcome from their host Carl Thomson, who is renowned for serving up the best artisan produce the county has to offer. ‘Game On’ was to offer locals tantalising exquisite dishes, specially prepared by Carl. Diners were presented with a truly inspiring menu to sample: Venison Carpaccio, Parmesan & Truffle followed by

Confit Duck Bon Bon with Carrot,

Orange & Cumin, followed by Boar served in Milk Bun with amazing Dripping Potatoes followed by Venison, Celeriac & Shallots with an incredible

Earl Grey & Heather Honey Panna

Cotta which had the perfect wobble! Paired with a tasty and perfectly balanced drinks flight, chosen by the legend that is Tom, the entire experience was fantastically thought out. The evening was a great success and the diners had the opportunity to chat to Carl after to discuss how each dish was prepared and ingredients used. We look forward to the next supper club by The Dorset Food Co at Barefaced on Thursday 24th March. Before moving to Blandford Barefaced spent a summer brewing in a converted garage at Tom’s house, throwing pilot batches of pale ales and porters down the necks of neighbours and friends, they realised that good old-fashioned hard work and perseverance was starting to pay off. People liked their beer; they needed to expand. After a small stint in Bournemouth with Bad Hand Coffee they moved to their new brewery site located in Blandford in 2021, not even a year old they’ve already grown a massive following as the go-to spot after a hard week at work and are about to celebrate their 1st birthday! Ellie and Charlie attended the event and they cannot recommend it highly enough. “Absolutely everything was amazing from the food to the service.” Upon arrival they were offered a very warm welcome with a variety of drinks offered to complement each of the five dishes that were to be served. They enjoyed a relaxing and welcoming environment and when the culinary delights were served... a real sensation for the taste buds, cooked to perfection. Amazing to remember that the delights we savoured – dishes that you would expect from a high end restaurant – were all cooked in their van! Pure brilliance. To be able to eat such delicious foods, in a wonderful environment, on my own doorstep – incredible, what more could we ask for? I recommend the Supper Club Nights to all!

Food & Drink

A winter warmer for chilly days

While we have had some tantalising hints that spring is on the way, there are still some chilled days that send me reaching for a nice comforting bowl of soup. So that is what I’m offering you this time, a lovely bowl of satisfying soup making the most of leeks and celeriac. Celeriac, although much maligned by some (my husband included), is one of my absolute favourite vegetables! I love it cubed and roasted with lots of other veg, raw in slaws and salads, blended in soups, turned into a lovely light mash, or even coated in herbs and spices and roasted whole, it is incredibly versatile. It can be used as a lighter, lower-carbohydrate, nightshade-free, potato alternative, and boasts good levels of vitamins B6, C and K, potassium, and manganese. Leeks are considered a prebiotic food, that is to say they contain fibres (in this case inulin) that feed the good bacteria in our guts, helping them to thrive. Other members of the allium family, including garlic and onions also contain this beneficial fibre. Leeks are also good sources of vitamins B, C, A, and K, folic acid, manganese, and iron. This soup is mild but flavoursome and makes a lovely lunch or starter.

Celeriac and Leek Soup

(serves 6) 1 celeriac (peeled and cut into cubes) 1 leek (trimmed and roughly sliced) 1 onion (diced) 1 tin of white beans (e.g. cannellini or haricot) 2 garlic cloves (chopped) Leaves from a small bunch of thyme 2 tbsp extra virgin olive oil 4 cups of stock Pinch of pepper Optional extras: crispy onions and chopped parsley to top Pop a large saucepan on a medium-high heat, add the olive oil and onions and sweat until softened. Add the celeriac, leeks, garlic, and thyme and continue to sweat for a further five minutes. Add the beans, pepper and stock, and simmer for around 20 minutes until the vegetables are tender. Blend until smooth and serve with a swirl of crème fraiche.

Rebecca Vincent BSc (Hons)

BANT registered nutritionist 07515 019430 rebeccavincentnutrition.co.uk

Health & Wellbeing

Join a phenomenal women’s circle

They are on the rise! So what exactly is a woman’s circle, what happens, when and why? Although growing, spiraling and weaving outwards now, woman’s circles are by no means a new thing. Women have joined together in circles since the beginning of time to share their wisdom, their unique experience and seek guidance from each other. Perhaps the last two years have fanned the flames of our desire to seek connection with that inherent need to join together with other women and share our thoughts, feelings and experiences. Although there is something very magical about being in a circle there is no mystery, there are no special requirements or prerequisites, you come and are accepted as you are. Often circles will meet on a full or new moon, but this is not always the case, some circles meet weekly, monthly or even quarterly. There may be a theme to the meeting, also dance, movement or song. Sharing is an important part of the circle. The ‘talking stick’ is a beautiful ritual that is often incorporated only those holding the stick may speak while everyone else listens. It may be that you say your name and pass the stick on or you may choose to share, on a theme or anything that resonates with you. The beauty of this ritual is quietly empowering, knowing that your voice will be heard without interruption or choosing not to speak. Each circle is unique with no set rules, however there is a common thread that weaves throughout, that being one of trust respect and safety. With the rise in circles, we are coming together to celebrate as in the words of Maya Angelou ‘Cause I’m a woman Phenomenally. Phenomenal woman, That’s me.

Finola Brennan Women’s Circle Facilitator www.the-cedar-tree.co.uk