If you are looking for that perfect gift for family, friends or work colleagues, these locally sourced hampers will really create that "WOW" factor. In collaboration with incredible local producers and some homemade Thyme In Catering treats, you won't find this anywhere else. For more information on how to place your order, please send a pm or email [email protected] or visit my website for all the details on how to 'build your own' selection.
www.thyme-in.co.uk
🎄Thyme In Catering Christmas Hampers coming soon 🎁 Watch this space to see the very special contents from my local amazing producers that I’ll be including this year. Available to pre-order soon. 🌟🌟🌟
What a brilliant day🤩. Firstly making our own halloumi and ricotta, then a tour of the creamery to see the process of adding the vegetarian rennet, letting the curds and whey separate. Cutting and draining, salting and turning, tubbing, pressing, brining and rinsing, storing and maturing.
I love love loved it 😍 🧀
This morning on the outskirts of rainy Reading at Village Maid Cheese
#cheesemaking
#cheesetasting
#artisancheesemakers
And afterwards….What an amazing insight into the hard work, dedication and sheer manpower that goes into every day at an artisan cheese makers. I have a full belly and greater appreciation of what goes into making damn fine local cheese.
I’ll keep you posted on what I put into my Luxury Christmas Hampers this year.
Jojo’s vegan and gluten free oat and raisin cookies
Hello lovelies, this week I have been baking these delicious, moist oat and raisin cookies. You wouldn’t know the difference, but these are vegan and gluten free.
Below I have set out the ingredients for both vegan gluten free and regular.
Ingredients:
400g light brown soft sugar
250g vegan butter or margarine (or full dairy salted butter)
120g Soya plain unsweetened yoghurt (or 2 large eggs)
1 tspn vanilla extract
540g gluten free porridge oats (or regular produce oats) - but not whole rolled oats.
200g gluten free plain flour (or regular plain flour)
1/2 tspn Xantham gum (only if using G/F flour)
1 tspn bicarbonate of soda
1 tspn ground cinnamon
1/2 tspn ground nutmeg
300g raisins (you can use sultanas, chopped apricots, dried cranberries or a mix of everything if you like)
You can try using a non refined sugar such as coconut sugar to be a little more healthy.
Method:
Cream the sugar, butter, vanilla and egg or yoghurt together. Mix all the rest of the ingredients together in a large bowl then add to the sugar butter mix. Blend slowly to avoid it spilling over until it is well mixed. Using a large ice cream scoop, scoop out the mixture onto a baking sheet lined with baking parchment. Flatten down a bit and bake for 18 - 20 minutes (maybe turning the tray around part way through cooking)
When cooked, bring out and rest for 5-6 minutes until transferring to a cooling rack to fully cool and firm up.
Put the kettle on and dive in.
Enjoy 😋
If you have any questions about this recipe or requests for the next cooking video, pop them below.
Jojo’s scrummy sweet potato and feta muffins.
Hello lovelies. Today I have been making savoury sweet potato and feta muffins. They are a real warming treat, perfect for these early Spring days.
The recipe is here for you:
Please message me if you want the vegan recipe.
Pre-heat your oven to 160 fan/ 180 regular.
Prepare your muffin tray with 12 tulip muffin cases.
Dry Ingredients:
400g plain flour
4 tspn baking powder
2 tspn Nigella seeds (black onion seeds)
1 1/2 tbsps chopped fresh thyme - or 2 tspn dried thyme
80g grated Parmesan cheese
200g grated sweet potato
200g block feta cheese - crumbled
Wet ingredients:
350ml milk
1 small lemon juices
100g melted butter
3 eggs
Finely grated your Parmesan, peel and coursely grate your sweet potato. Open the block of feta cheese and reserve 1/4 for topping and crumble the rest. Combine all dry ingredients (flour, baking powder, Parmesan, sweet potato, thyme in a large bowl, add 3/4 of the crumbled feta cheese block and 1 tspn of the Nigella seeds, saving the rest for topping.
Add the juice of the small lemon to the milk and stir, then add the melted butter and 3 eggs. Whisk to combine.
Pour the wet ingredients into the dry ingredients and combine until you can’t see the flour any more. Do not over mix.
Scoop the mix into the 12 muffin cases. Top with the remaining crumbled feta and sprinkle with Nigella seeds and bake in the oven for 35 minutes or until they have started to brown on the top.
Let them rest before wolfing them down. Enjoy 🥰
❤️ Jojo’s Valentine’s Day Jammy Dodgers ❤️
Welcome to my very first attempt at making a cooking video. It’s not perfect by any means, and there are a couple of verbal errors, but hopefully you’ll enjoy it and if you make the sweet treats, I hope it brightens your weekend and your Valentine’s Day.
Here is the recipe:
250g butter (at room temperature)
110g caster sugar
1 tspn vanilla extract
340g plain flour
20g cornflour
1 jar of raspberry jam
Method:
Cream the butter, sugar and vanilla extract together, add the flour and cornflour and mix until it comes together as a dough. Wrap in clingfilm and rest in the fridge for 30 minutes. Preheat your oven to 160° fan and line a baking sheet with parchment paper.
Roll-out your shortbread dough to the thickness of a £1 coin. Using a larger heart cutter, cut out your pastry shapes and place on your baking sheet about 1 cm apart. Take a smaller heart cutter and cut out a hole in the centre of half of the cookies and remove that centrepiece. Put your baking sheet on the centre shelf of tour oven and bake for 15 minutes. When they are cooked take them out and let them cool completely. Heat up some raspberry jam quickly in a saucepan and using a teaspoon spread the jam onto the full biscuit taking care not to go too close to the edges, then place the top biscuit onto the jam and gently press together. To make these gluten-free, replace your plain flour with gluten-free plain flour and half a teaspoon of Xanthum gum. If you want to make these vegan as well replaced the butter with Flora vegan butter (available from most supermarkets). Happy baking and have a lovely Valentine’s Day.