Archive for the ‘Recipes’ Category

Here at Crake Trees Manor breakfast is of tremendous importance. I try to keep the breakfast menu that little bit different, as well as including a traditional Farmhouse Platter of course. The Westmorland Oatcakes are popular, mainly because they are not what folks eat at home everyday. We use Oatmeal from the Watermill at Great Salkeld , and sometimes Spelt instead of Wheat Flour, which means the oatcakes can be tolerated by folks with a wheat allergy.

12 oz Medium and Fine Oatmeal
8 oz SR Flour or Spelt plus baking powder
1pt Milk and plain Yogurt mixed
1 pt Water
½ tbsp Salt
½ tbsp Sugar

Mix with a wooden spoon and soak overnight .
Re-mix well and maybe add a drop more water.
Cook the oatcakes as you would cook pancakes using a few drops of melted oil/butter mix to grease the pan.

It’s quite a job that requires a lot of patience, and the skill of a good oatcake comes with much practise. I can never make them as well as Agnes, who used to work for me. Polish people have a natural talent in the pancake department. When you have a good stack of oatcakes, freeze them interwoven with greaseproof.

They are served at Crake Trees Manor with 2 slices of smoked bacon and a tot of maple syrup…..
At dinner time with a grating of hard ewe’s cheese from the Appleby Creamery and homemade apple & date chutney.


Read Full Post »

Snow Pancakes

Years ago, probably when I was a small girl, my mother found an old recipe for ‘snow pancakes‘. We religiously used the recipe each year whenever we had a few days of snow.

Whilst Laura & William were also very young there seemed to be short bursts of snow each January, but it’s been neither here nor there for the last 15 years so we seemed to lose the tradition of making snow pancakes.

Anyhow, most of December 2008 has been very cold with odd bursts of snow, but at Crake Trees we have had a proper snowfall last night and woke up to a beautiful silence and sunshine that surrounds the countryside for a short time on that first morning of winter snow.

The sheep are happy, the horses want to be out straight away without rugs and the Jack Russells go mad rolling over and over, even 14 year old Milo thinks she’s a puppy again.

Apart from all exposed water pipes being frozen at the cattle sheds life suddenly seems good again. India wanted to make pancakes for supper, the snow is crisp but fluffy and just right for that important task of being the premier ingredient for the pancakes.

What is there about snow? Who thought of using snow in the pancake mix? I do not know, but they certainly taste wonderful and have a strange texture that the frozen air molecules create.

When following my recipe be careful where you gather your snow, not where the dogs have had a wee or any other suspect area.

I collected it from the top of our Oak seating blocks from the front garden, where no birds have been hopping about on either.

We had the snow pancakes with left over Rum Butter from Christmas and a squirt of lemon to sharpen them up a little.

Mix 9 oz of Plain flour (I used half plain and half Spelt flour) with 4 beaten eggs and about 2 oz of melted butter and a drop on vanilla essence.

Slowly beat in ½ pt of milk (with a wooden spoon) and then the ½ pt (by volume) of fresh snow.

Make the pancakes with a very little extra butter and oil used to grease the pan.

Layer up and keep covered and warm.

Remember the first pancake is the cooks perk, which can be eaten whilst the second is cooking.

Read Full Post »