Monday, 14 October 2013

14th October

Here at Sutton Mawr Farm we've been very busy with our groups.

On Friday we decided to mix things up and made lamb koftas for our guests, which everyone seemed to enjoy!

We've been busy making crumbles.

We made a new cordial using fruit we picked from our hedgerows. We are calling it 'Hedgerow Cordial' and it is made with blackberries, elderberries and crab apples. The colour is amazing!

We also had a great group of stags stay with us this weekend.

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Mini Breaks

Had some great mini breaks this summer that we would thoroughly reccomend:

Buen vino, Spain - the best place to eat well and chill with friends

Orion, St Paul de Vence (20 minutes up from Nice) - fabulous treehouses and the best wild swimming pool ever!

And of course the gorgeous villa -

Wednesday, 28 August 2013

Recipe Requests


20 egg whites
1.25kg Caster Sugar
1 tsp cornflour
1tsp Vanilla extract
1 tbsp white wine vinegar

Method - Preheat the oven to 130C. Whisk the egg whites until thick then whisk in the sugar gradually. Finally, whisk in the cornflour and the white wine vinegar. Place mixture on a baking tray, making a slightly raised rim around the edges and put into the oven for an hour.

Once ready, spread whipped cream on top of the meringue and decorate with any berries you have at home. Enjoy!

Spinach and Parmesan Tart:

125g Parmesan
450g Spinach
45g Butter
2 Eggs and 3 extra yolks
150ml Double Cream
125g Mascarpone cheese

225g Plain Flour or Spelt flour
Pinch of salt
125g unsalted butter
2 Egg Yolks

Method - Sift the flour into a mixing bowl and add a pinch of salt. Dice the butter (must be cold), add to the flour and rub together. Whisk the egg yolks with 3.5 tablespoons of cold water. Add half of the egg mixture to the flour mixture and work together quickly. Cling film the mixture and allow to rest in the fridge for an hour. Preheat the oven to 200C.
Line the pastry case. Beat the eggs, extra yolks, cream and mascarpone together into a smooth custard. Spoon into the tart, layer spinach on top and sprinkle with parmesan and black pepper. Repeat this process until the tart is full finishing with a gloss of the custard.
Bake on a baking sheet in the oven for 20-25 minutes, until set. Scatter some more parmesan on top of the tart before serving if needed.

Tuesday, 27 August 2013

27th August

A lot has happened at Sutton Mawr Farm since we last blogged.

Tours are in full swing and we are enjoying the warm, balmy nights on the lawn and in the courtyard.

Food seems to be going down well!

Glyn has been doing really well in the veggie garden, producing plenty of lettuce, strawberries, blackcurrants, spring onions, frnech beans, figs, mangetout, sugar snaps, tomatoes, basil, cariander, parsley, pak choy, swiss chard, radish, spinach, courgettes and cucumbers. At the moment, we are having to eat cucumbers and courgettes every day as we have so many!

Finally we have figs!
More homemade meringues!

Yesterday, we all went wild swimming in waterfalls in the Brecon Beacons. It was incredible, can't believe we hadn't done it before now!

Saturday, 13 July 2013

13th July 2013

Guest enjoying a relaxed breakfast out in the sunshining. Adrien is getting married on the 13th of july in 2013, and after 13 years of being with his partner. Good luck!

12th July 2013

We had a pre wedding dining in the courtyard last night. Most of the guest are from France so they felt very at home. They stayed up into the early hour, enjoying so fine red wine.

It was a record day, with tempertures reaching 31 Degrees for the first time this year. We had some guests dining on the lawn, and loving the heat, and fresh air.

Our daughter, finished cookery school at the Grange and we popped down to pick her up. They had prepared a feast for us which was fantastic. She now going to help Vicci in the kitchen, this summer.

Friday, 12 July 2013

12th July 2013

We have had some a great week of weather.

All the guest were loving the outdoor eating. We set up tables in the courtyard and enjoyed the evening heat.

We had a few kids to stay so we got out Splat the Rat! It was great fun, you got to hit the rat ( a stuffed sock) as it come out the bottom of the pipe. The rat was quite safe!