If you or a visitor are travelling from the UK by a private vehicle and can bring us some products, we will be very grateful. Costs are refunded. Please download our list, and only buy products that are in date and will be in date until after our next sale. Thank you in advance. If buying for Easter, please only pay such products in the run up to our Spring sale. We cannot sell such items after our Spring sale.
Category: Recipes & tips
Jam, Jelly or Chutney – telling the difference
If you don’t know what to choose from our delicious range of home made jams, jellies, relish and chutneys , here is a quick guide to telling the difference.
Chutney may be cooked or uncooked, and is a mixture of chunky produce combined with spices, vinegar, and sugar.
Consistency varies from smooth to chunky. The smooth varieties are quite spreadable.
Chutney tastes great combined with cheese or cold meats. It would also work on toast if you fancy something savory.
A British Marmalade is made from citrus fruits, like lemon or orange. The fruit is cut into large pieces and cooked down until the acidic juices, pectin and sugar combine to form a syrup. It offers a good bite, as it contains rinds. We have a rich variety of marmalade, and something for everyone. Best spread on your toast for breakfast. But if you are like Paddington Bear, you can also add it to a sandwich.
A curd is unique because it contains butter and effs in addition to the fruit and sugar. Opaque and creamy, it is often made with citrus. Enjoy it on a flan base for a lemon curd tart, or with scones or toast at teatime.
Jam is made by crushing fruit and cooking it with sugar until it thickens to a uniform consistency and texture throughout. The ones Jana makes are made with fruits from her own garden, but you can also make jams from rhubarb. It does not have to be just fruits.
Jams can vary in texture, and in how much fruit is still recognizable. Use in the same way as Marmalade, or top of a rice pudding dessert with some jams. Jam is also great on dessert pancakes. You can also make jam tarts by filling little pastry cases and baking quickly in the oven. These are very traditional in the UK.
When is a Jam a jelly? when it is super smooth in texture.
Jelly has the most pectin and least pulp content of all the spreads. It is made by extracting the juices and boiling them down with sugar until the mixture thickens to a gelatin-like consistency. The finished product is smooth and transparent and great in dessert, but no good in a jam tart, as it will just flow away.
Jana’s favorite salmon and horseradish pâté
If you are looking for an easy and tasty recipe for a starter, here you goContinue reading Jana’s favorite salmon and horseradish pâté
Vicarage Cake with apples
Now a vicarage cake is just the sort of thing you should find on a Church recipe site. This is another of Jane’s top recipes for you to try:Continue reading Vicarage Cake with apples
Jane’s banana bread
Not sure we should be giving all our secrets away, but our awesome cake baker Jane wanted to share a couple of recipes with you. Banana bread is a firm favourite in her family, and here is her top recipeContinue reading Jane’s banana bread
Lynn’s Anzac Biscuits recipe
Here is the recipe Lynn uses for her Anzac biscuits that you can buy on our site ( you can also buy the syrup, baking soda and the brown sugar from us) :Continue reading Lynn’s Anzac Biscuits recipe
Brown sugar adds a rich, sweet, and nutty flavour to baked goods and desserts (and even some savoury dishes, too). Molasses is the key ingredient that distinguishes brown sugar from granulated sugar, and it’s this ingredient that makes brown sugar shine in banana bread, gingerbread biscuits and so much more. But aside from colour, is there really a difference between light and dark brown sugars?Continue reading Brown sugars
Maggie’s Date and Ginger Flapjacks
Flapjacks are typically British biscuit type cakes that are based on oats, butter and golden syrup. Golden Syrup is one of our best sellers, so here is a super recipe to try it out on:Continue reading Maggie’s Date and Ginger Flapjacks
We often get requests from our customers to stock self-raising flour. We have currently made the decision not to stock it as we used to find supplies went out of date.
All is not lost….Continue reading Self-Raising Flour
All about Jelly
I remember when my kids were young and I would throw them a birthday party here in Switzerland, all the Swiss children would look with suspicion at the bright red Jelly. When I was a kid this was a staple at every birthday party, but clearly it is not a thing in Switzerland.
So let’s make it a thing.Continue reading All about Jelly