Category: Uncategorized

Blog Survey

On By TontowilliamsIn Uncategorized

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Just over a year ago I ran a short survey of what you the readers thought of my blog. I made some changes as a result of that survey, so I thought it was about time that I ran the survey again to see what you think of those changes, and the blog in general.

It’s a short survey and should take less than five minutes to complete. If you do complete it, you can enter yourself into a draw for a £10 Amazon e-voucher. The survey will be open through February 2017, and the draw will take place after the survey closes.

Thanks for helping me out, and I look forward to hearing what you think.

Click here to take the survey.

Cauliflower Cheese

On By TontowilliamsIn Uncategorized

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Cauliflower cheese is one of my favourite dishes for a cold winter’s evening. Here’s a recipe for how I make it – there are of course plenty of others out there.

You’ll need:

  • 1 largish cauliflower (will make enough for 3 to 4 people, depending on appetite)
  • 1 and 1/2 pints of milk (semi-skimmed is fine)
  • 100g butter
  • 100g flour
  • 200 – 300g of grated cheddar cheese (or similar)
  • 4 to 6 eggs (hard boiled)
  • 2 teaspoons of English mustard
  • Salt & pepper to taste
  • Nutmeg
  1. If your eggs aren’t already hard boiled start off by bringing them to a boil in a pan of water, and boil for about 10 mins. You can do this while cooking the cauliflower, and making the sauce.2017-01-17-17-23-08
  2. Preheat the oven to 180°C(160°C fan), Gas 4 or 5.
  3. Strip down the cauliflower to individual florets, wash and place in a pan of water, and bring to a boil.2017-01-17-17-23-04
  4. Place the butter in another pan over a medium heat. Once melted add the flour, and combine to a smooth paste.
  5. 2017-01-17-17-27-25Add a little of the milk and stir into the flour/butter paste, again until smooth. Repeat this once or twice more with a little milk each time. Finally add all of the remaining milk and continue to stir. Keep stirring until the sauce begins to thicken (you may find it helpful to use a small whisk at this point rather than a spoon), stir continuously to prevent any lumps forming.
  6. As the sauce thickens, add the mustard, salt & pepper and stir in.
  7. Next add about three-quarters of the cheese a little at the time, and allow it to combine with the sauce, keep stirring!
  8. Turn off the heat under the sauce. Drain the cauliflower, removing as much water as possible, and tip into the cheese sauce, and mix to coat all of the cauliflower with the sauce. Put the lid onto this pan to retain the heat.
  9. Take the hard boiled eggs, shell them and cut in half. Place them in the bottom of an oven proof dish.2017-01-17-17-43-10
  10. Tip the cheese and cauliflower mixture on top of the eggs. Grate a little nutmeg over the top, and cover with the remaining cheese.
  11. Cook in the oven for 20 to 25 minutes, until the cheese on top is a golden brown and the sauce is bubbling.
  12. Serve on it’s own or with some crusty bread.

Snowmageddon

On By TontowilliamsIn Uncategorized3 Comments

We have weather warnings for ice and snow. In fact I don’t remember a time when I’ve had so many warnings.

So far we’ve had rain. I’m waiting to see what happens.

A little snow would be nice, as most of my “snow” pictures are over six years old now.

Not This Mornings Weather!
Not This Mornings Weather!

Autumn Arriving

On By TontowilliamsIn Uncategorized2 Comments

The mornings are starting to feel a little chillier now, there’s a regular morning breeze that’s been absent for a while, and the days are shortening. It’s now dark in the mornings when I get up, and the sun is down again by nine o’clock in the evening. I’m wearing long trousers again and my shorts are only coming out if the mercury rises high enough.

Last week I was watching swallows and house martins, diving and wheeling across the playing fields near my house, flying incredibly low, trying to catch insects. It won’t be much longer before they head South and I’m assuming that this is their last chance to stock up before they leave.

Swallows catching insects before they head south
Swallows catching insects before they head south

I actually like autumn and welcome it’s arrival, although it signals a change, it’s full of vibrant colours and there is still a little warmth left from the summer months around to convince me that the sun is quite done yet.

Quick Links 26th July 2016

On By TontowilliamsIn Uncategorized2 Comments

Each week I’ll try and post quick links to things that I’ve seen, read, inspired me or just sparked my interest in the previous week, with a little background and my thoughts and other things that I’ve been up to in the previous week. Mostly gardening, cooking and environmental stuff but not always.

A Week In Wildlife – In Pictures

Currently Reading

Normal Pt. 2 by Warren Ellis [GoodReads] I’m really enjoying this 4-part novella from Warren Ellis. It comes out on a Tuesday, so by the time you read this, part 3 will be served up to my kindle. It’s well written, and works so well as a multi-part story, I think this makes it even better than releasing the story all in one go. Still time to catch up if you fancy it, but make sure you start with Part 1!

The Fellowship of the Ring by J R R Tolkein [GoodReads] Maybe it’s the hot summer weather, but I’ve been a bit nostalgic for books that I read when I was younger over the school summer holidays. This is a reread, from when I was about 12 or 13 I’d guess. I read many of Tolkein’s books during my school summer holidays, starting with The Hobbit when I was still at primary school.

I’ve always been a Star Trek fan, so this looks interesting:

Daily Harvest

On By TontowilliamsIn Uncategorized3 Comments

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I’m harvesting daily on the allotment at the moment. I haven’t purchased any green vegetables, potatoes or lettuce from the store in some time, in fact I think the only thing that I have been regularly buying as fresh produce is mushrooms (I don’t grow them), radish (I’ve had a total crop failure this year), tomatoes (mine aren’t ready) and cucumber (harvested the first one this morning, so not going to be buying any next week). I love it.

All of this wonderful food, grown by me and eaten by my family (with a nod to the slugs and pigeons who help themselves!). It got me to thinking about the savings on the shopping bill, which are noticeable, but then what has it actually cost me? Well I think this is maybe something I’m going to look at in detail next year, because it’s a complicated equation for the allotment. It’s not just the cost of the seed / plants, but also things like netting to protect the plants from the pigeons, cabbage collars etc. etc. and putting a figure on my time is difficult.

Ultimately it’s not just about the monetary value though. It’s about other issues.
Trace-ability of the produce for example, I know exactly what has happen to everything I grow from the moment I planted the seed / plant to the time it’s been harvested. I know exactly how fresh it is from the moment it’s harvested to the time it appears on the plate and I know how it’s been processed and prepared. These are things that it is very easy for me to track, but probably nigh on impossible for a store to be able to do the same to the level of detail that I have. For me though these are some of the most important elements. I have my own fully traceable plot nearly on my doorstep and it’s putting food on my plate daily at the moment, and I’m trying to stretch this to a longer season all the time. My biggest challenge is deciding what to eat next!

Goats Cheese, Feta and Pear Pizza

On By TontowilliamsIn Cooking, Uncategorized2 Comments

Now this may not sound like everyone’s idea of a pizza topping combination, but it is tasty!

You’ll need:

For the dough (unless you’re using a ready made base):

  • 300g strong white bread flour (plus extra for rolling and kneading)
  • 1/2tsp dried yeast
  • 2tbsp olive oil
  • 200ml warm water (about 25°C)
  • 1tsp salt
  • A pizza tray or stone (do not place the base directly onto an oven shelf). If you’re using a ready made base, follow the manufacturers instructions!

For the topping:

  • 1 tube tomato puree
  • Large clump of fresh basil
  • 20g hard cheese (Parmesan or cheddar)
  • 6 large mushrooms
  • 1 large red onion
  • 2 large tomatoes
  • 2 large dessert pears (or any pears that you have to hand)
  • Feta and Goats cheese
  • Pepper

To make the base put the flour, olive oil, salt and yeast in a mixing bowl and add about half of the water. Mix until the water is well combined, add the remaining water a little at a time until you have a slightly damp dough, but not one that is too sticky – you may not need all of the water. Spread a little more flour on a clean worktop or bread board, and gently knead the dough for about 5 minutes. Form the dough into a ball, and place in a greased (this helps to get it out later) bowl and cover with a clean tea towel. Place to one side at room temperature for about six hours. The dough should double in size.

IMG_20160521_174415281When you’re ready bring out the dough and shape into a roughly round shape, you can make it as thick or as thin as you prefer and to fit you pizza tray or stone. Place on a greased tray or prepared stone.

Cover the base with tomato puree, using the back of a table spoon to apply and even coating. Wash and dry the basil and spread the leaves evenly across the base (no need to chop), and a layer of finely grated hard cheese on top of the basil. Next slice your mushrooms and onions and add as another layer on top.

IMG_20160521_175137550Core and slice the pears (if the skins are particularly thick, you can peel, but I prefer to leave them on), and add as another layer.

Finally slice the goats cheese and feta and add generously across the top of pear later.

Give the top a sprinkling of pepper (you’re unlikely to need salt, as there is a lot in the feta, but add to taste if you prefer).

Bake in a preheated oven (200°C) for 10 to 15 minutes until the base is cooked through, and the cheese has melted. Serve on it’s own or with a light salad.

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Quick Links 10th May 2016

On By TontowilliamsIn Quick Links, Uncategorized

Each week I’ll try and post quick links to things that I’ve seen, read or just sparked my interest in the previous week. Mostly gardening, cooking and environmental stuff but not always.

Malta should consider moratorium on turtle dove hunting, says EU [The Guardian]

Idea of renewables powering UK is an ‘appalling delusion’ – David MacKay [The Guardian]

Climate change is corroding our values, says Naomi Klein [The Guardian]

Tory MPs tell Cameron to accept steep cuts needed for UK’s fifth carbon budget [The Guardian]

David Attenborough at 90: a TV legend’s top 10 moments [The Guardian]

The Week in Wildlife – In Pictures [The Guardian]

From wallpapers to book covers: illustrating the bird and the bees – in pictures [The Guardian]

Quick Links 3rd May 2016

On By TontowilliamsIn Uncategorized

Each week I’ll try and post quick links to things that I’ve seen, read or just sparked my interest in the previous week. Mostly gardening, cooking and environmental stuff but not always.

The Yellowstone We Don’t See: A Struggle of Life and Death [National Geographic]

The Week In Wildlife – In Pictures [The Guardian]

Is “Dark Tourism” OK? [National Geographic]

Unchecked pollution and bad food ‘killing thousands in UK’ [The Guardian]