However, there doesn't seem to be much point in posting everyday when there's not a lot to talk about! I'd rather not post than write about things that are mundane and boring!
Besides, we haven't really been up to much. We've been "tweaking" the garden and adding bits and bobs to it and finally put the black and yellow tomato plants in the cheap greenhouse we picked up from Wilkos a few weeks back.
They're doing really well, although we did have to keep an eye on them the other night with the frosts but all seems to be fine.
Even Edward was helping with the gardening:
This is basically what we've been up to though really - just pottering. My op is next week so I guess that its just a case of relaxing before the big day. I cannot wait to get it over and done with!
I was in need of something sweet the other day and had nothing in the house - I knew I had ingredients to make a basic biscuit mix and the only other thing I had was marmalade!
I did a bit of googling and found a recipe for a basic marmalade cookie, but I enhanced it a bit by adding an orange icing for on top of the biscuit
Seville Orange Marmalade Biscuits with an Orange Icing
This recipe makes around 18-24 biscuits, and we only have around 6 left and I only made them yesterday afternoon!
Even though they're a biscuit which is mostly butter and sugar(!) they're incredibly light yet slightly chewy. The tangy orange-zest icing makes them really refreshing.
Be warned - you won't be able to to stop eating them!
for the biscuit....
* 60g room temperature butter
* 100g of sugar
* 1 egg
* 150g of Seville orange marmalade
* 185g self raising flour
for the icing....
* 185g of icing sugar
* finely grated zest from half a large orange
* finely grated zest from half a lemon
* 30ml of juice from an orange
* 25g of melted butter
1. Place your butter and sugar in a bowl and beat until the sugar and butter are combined and creamy.
2. Next, add an egg and beat really well. Once that mixture is combined, add your orange marmalade and combine once again.
3. Next add the flour and beat until you have a smooth mixture. Cover the bowl in cling film and then pop in the fridge to chill for around 30-45 minutes.
4. Whilst the dough is in the fridge, get on with the icing. Melt your butter in a small pan and whilst that is melting, grate your orange and lemon zests into a bowl.
5. Take the warm, melted butter and pour over your zests, add your orange juice and then whisk in your icing sugar until you have a thick icing. Leave to one side as this will top the biscuits once they are cooled.
6. Next, preheat your oven to Gas 4.
7. When your dough is chilled enough (it should be firm and not too sticky when handling) take it out of the fridge and roll into walnut sized balls and place balls 2-3 inches apart on a greased baking tray.
8. Cook for around 20 minutes until golden brown. With a spatula scrape the biscuits off the tray and leave on a wire wrack to cool
9. Once cool, ice them with as much or as little of the icing as you like!
This icing is really great as well as it sets quite firm so you should be able to pile these biscuits in the tin for them to keep for a few days or so. That's if there's any left!