Tea Time Treat Round Up ~ September 2014

Hello Tea Time Treaters! Thank you so much for your entries & I’m so sorry I wasn’t around all month to share as much as I’d have liked, I’ve been living out of the car, sleeping in a tent and touring the entire South West photographing venues for a guide book. Really exciting to visit so many talented (and obsessed!) foodies, but it does mean I am way behind on the day to day stuff, so please forgive me :)

Kettle on, feet up and take some to check out these fabulous blogs. Oh, and if any make your tummy rumble, please take an extra moment to pin, tweet, share or comment on them. Go spread that #TeaTimeTreats love!

Let’s find out who got all Mediterranean on us… Tea Time Treats

1 Roasted Tomato & Butter Bean Stew by Veg Hot Pot

2 Twice Baked Potato, Cheese and Bacon Gratin by Lavender & Lovage

3 Orange and Olive Oil Loaf Cake by I’d Much Rather Bake Than…

4 Ciabatta Bread by Lavender & LovageTea Time Treats

5 Manchego, Saucisson and Oregano Muffins – Gluten Free by the Gluten Free Alchemist

6 Torte di Mandorle e Limone (Lemon, Almond & Olive Oil Cake) by Only Taste Matters

7 Tomato, Garlic and Rosemary Focaccia by Jibber Jabber UK

8 Salted Cod with Spicy Gazpacho by Thyme & EnvyTea Time Treats

9 Coppa and Rocket Pizza by Leeks & Limoni

10 Mediterranean Vegetable and Herb Quiche by Lancashire Food

11 Tomato Sauce from Fresh Tomaotes by Kitchen of Kiki

12 Lavender Tea by Kitchen of Kiki Tea Time Treats

13 Passionfruit and Rosemary Caramel Chocolates by Chocolate Log Blog

14 Plum & Cardamom Clafoutis by Hedgecomber

15 How to Make & Freeze Pesto by Hedgecomber

16 Redcurrant, Banana and Amaretti Dessert by Hedgecomber

17 Roast Mushroom and Caramelised Onion Pie by Belleau Kitchen

Thank you again for all your yummy looking treats and enjoy the summer! Head on over to Karen at Lavender & Lovage to find out this month’s theme, it’s going to be a goodie ;)

Janie x


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Looe Music Festival 2014

One Beach, Three Days, Six Stages.

Looe Music Festival 2014.

Oh boy, what a great weekend! Our sleepy little seaside town hosted it’s annual bash over the weekend and it was just incredible. Over 90 bands ranging from world famous headliners to the cream of our local musicians. Throw in a diverse mix of street food, live music in pubs. and plenty of street performers and buskers. Oh, and wall to wall sunshine too. Heaven.

This year I worked as part of the photography crew, here’s a round up of my best bits…

Looe Music Festival 2014Looe Music Festival 2014Looe Music Festival 2014

Looe Music Festival 2014Looe Music Festival 2014Looe Music Festival 2014Looe Music Festival 2014Looe Music Festival 2014Looe Music Festival 2014Looe Music Festival 2014Looe Music Festival 2014Looe Music Festival 2014Looe Music Festival 2014Looe Music Festival 2014Looe Music Festival 2014Looe Music Festival 2014Looe Music Festival 2014Looe Music Festival 2014Looe Music Festival 2014Looe Music Festival 2014Looe Music Festival 2014Were you there? Pop over to the official site or their facebook page to catch more images. And if you weren’t, for goodness sake get on the mailing list for next year – the organisers go above and beyond to ensure there is something for everyone, whatever the weather.


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Easy Peasy Home Made Tomato Ketchup

This is one of those things that has been on my ‘to-make’ list forever, and now I’m on my second batch I’m wondering why on earth it took so long. If you grow your own tomatoes, or you come across a bargain box at the market, it really is a no brainer.

Easy Peasy Home Made Tomato Ketchup Recipe - The Hedgecombers

It’s a little bit sweet, a little bit sharp, and a little bit hot and it really gets your tastebuds going. Shop bought ketchup is great but the flavour appears one dimensional against this stuff.

In my first batch, I added half a chilli pepper and it tasted good. In this batch I added a whole one and I love it. Feel free to leave the chilli out altogether if you’re not keen, or ramp the heat up to whatever level you desire. I’m planning to try a real hot sauce variety with the next load of ripe tomatoes :)

Ketchup 2lw

You’ll want to remove the skin from your tomatoes before cooking and the easiest way to do this is to slash the skin once with a sharp knife then lower them into a pan of hot water. After a minute or two carefully lift them out with a slotted spoon and the skin with easily peel away.
Ketchup 3lw

Play around with the flavours you add and if you find something else that brings a great new element to your kethcup, please let me know in the comments below.

Janie x

Easy Peasy Home Made Ketchup


  • Splash of olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves
  • 1 kg fresh tomatoes, skinned & most of the seeds & juice removed
  • 120ml red wine vinegar
  • 2 tablespoons dark brown sugar
  • 1 teaspoon salt
  • 1 red chilli, chopped
  • Spice Bag
  • Scrap of clean muslin
  • 1" piece of cinnamon stick
  • 1 teaspoon cloves
  • 1 teaspoon coriander seeds


  1. Soften the onion and garlic in the oil over a medium heat.
  2. Add in the tomatoes, vinegar, sugar salt and chilli. Tie up the remaining spices in a scrap of clean muslin & let simmer in the tomato mixture for around 20 minutes.
  3. Remove the spice bag and carefully scrape the mix into the blender. Whizz for a couple of minutes until it is perfectly smooth.
  4. Return to the pan and simmer until the ketchup is as thick as you like. Bear in mind that it will thicken a little bit more once it is cold so don't overdo it, and it will spit a fair bit so use a splatter guard if you have one.
  5. Pop in a clean bottle or jar and store in the fridge. Adorn all future bacon butty's with lashings of the stuff. YUM!
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Smoked Mackerel and Roast Veg Salad with a Hot Miso Dressing

Jonny & I hit up the Ashburton Food Festival over the weekend (has anyone been? It’s a great annual gathering for foodies in the South West) and I picked up some smoked mackerel. Dang I love that stuff.Hot Miso Mackerel Salad

I also bought some sunny yellow courgettes, some fresh Brussels sprouts (Yay, new season!) and a really pretty long, lilac aubergine. Of course I forgot to take photos of the prettiness before cooking and the colour leaked out of the aubergine and it turned kinda brown :(  Hot Miso Mackerel SaladHowever, prettiness aside, my haul came together to form this lovely light lunch. A real autumnal dish that leaves you feeling content and well nourished. Oh, and that miso dressing is a keeper, in fact I think I need to make another batch to keep in the fridge.Hot Miso Mackerel Salad

Anyone else seeing the weird face in that last pic? Once I saw it, I couldn’t ‘unsee’ it!

Hot Miso Mackerel Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 2


  • 2 smoked mackerel fillets, skin & bones removed.
  • Roast Veggies
  • 2 tablespoons oil
  • 3 or 4 young courgettes
  • 1 small aubergine
  • 5 or 6 Brussels sprouts
  • Miso Dressing
  • 4 teaspoons oil
  • 1 heaped teaspoon miso
  • 3 teaspoons lime juice
  • 1 clove garlic, minced
  • 1 level teaspoon sugar
  • Fresh coriander, chopped
  • Enough fresh red chilli to please your taste-buds, chopped
  • Extra coriander and red chilli to sprinkle on top of the finished dish.


  1. Slice the courgettes and aubergine into long fingers, about 3/4-1 inch thick. Quarter the sprouts lengthways and pop them all into a baking tray along with the oil, making sure they are well coated.
  2. Roast for around 20 minutes, or until they are cooked through and the sprouts are starting to brown on the edges.
  3. Meanwhile mix all the dressing ingredients together. It will be quite thick, if you want it thinner to drizzle on a regular salad add more oil until it is as thin as you like.
  4. When the veggies are ready, pour the miso dressing into the hot pan and toss the veggies in it to get them all covered.
  5. Divide the veggies between 2 plates, top with the mackerel that you've flaked into bite size chunks, then pour over any of the dressing left in the pan.
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Frozen Dark Rum Mojito Cocktail Lolly

Just before the warm weather takes its annual leave of absence, I want to sneak in this cheeky little Frozen Dark Rum Mojito Cocktail lolly.

Froze Dark Mojito Cocktail Lolly - The HedgecombersWith all the components of a zingy Mojito it is refreshing and decadent, as all good lollies should be, and the flavours really pop.

If the sun is still shining for you, I hope you get a chance to indulge!

Frozen Dark Rum Mojito’s

Yield: 2


  • 2 teaspoons Muscavado or other brown sugar
  • Juice of 1/2 a lime
  • 2 sprigs of mint
  • 1 shot of dark rum
  • Soda water


  1. In a jug or glass, squash the sugar, lime juice and mint leaves together for a couple of minutes with the back of a spoon to extract the essential oils from the mint and dissolve the sugar.
  2. Add the shot of rum and mix well.
  3. Pour into 2 ice lolly moulds, then top them up with soda water and freeze.
  4. You can add some shredded mint leaves to each mould if you fancy
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