It is disappointing, all these beans and I’ve only given two lots out. On Saturday I will be taking them to Saxilby to see if I can get more takers there.
If you want to enter the longest runner bean in the Sturton and Stow Show then I have the seed (until the 19th May that is) let me know and if you live nearby I’ll get the seed to you.
This year’s recipe for children 11 years and under is:
139 – Cheese Scones, 6 to be made to the show recipe by a child 11 years and under.
225g self raising flour
Pinch cayenne pepper
1 tsp baking powder
100g cheddar cheese
80-90 ml milk, plus extra for glazing
Extra cheese for topping the scones
Preheat oven with the baking tray inside to 200.C (slightly less for fan ovens). In a medium-large bowl sift together the flour, salt, cayenne pepper and baking powder. Sift again to make sure the
ingredients are thoroughly combined. Cut the butter into cubes, place in the bowl and then mix with your fingertips to make breadcrumbs. Sprinkle the grated cheese into the breadcrumb mixture and rub in until the cheese is evenly distributed. Try not to mix too much as the heat from your hands may start to melt the cheese. Make a well in the centre of the mixture and pour in enough milk to give a fairly soft but firm dough. Do not pour in all the milk at once as you may not need it all to get the right consistency. Lightly flour a surface and roll out the dough to approximately 2cm thick. Cut out the scones with a medium cutter and then place on the hot oven tray. Glaze the tops with the extra milk and sprinkle a little cheese on the top of each scone before putting in the oven. Bake in the oven for 10-15 minutes or until golden brown and cooked through.
This year’s Show recipe is Carrot, Fruit and Nut Cake. The Chocolate Beetroot Cake is always well supported so it has been left in again this year.
CARROT, FRUIT AND NUT CAKE
Makes 1 x 22cm Loaf
120ml good olive oil plus extra for the tin
150g golden caster sugar plus extra for dusting
2 medium eggs separated
2 tbsp orange juice
90g grated raw carrot
60g chopped walnuts
120g plain flour
1 heaped tsp baking powder
½ tsp ground ginger
½ tsp ground cinnamon
Have ready a 22cm – 23cm loaf tin about 1.3 litre capacity. Preheat the oven to 190C/170C fan/gas 5. Brush the tin with a little olive oil and line the base with baking paper.
Whisk the oil and sugar in a large bowl, then whisk in the egg yolks and orange juice. Fold in the carrot, walnuts and raisins. Sift the flour and baking powder together and stir this into the mixture, followed by the spices.
In another bowl whisk the egg whites until stiff, then fold them in two goes into the cake mixture. Transfer the mixture evenly to the tin, dust with a little sugar and bake for 45-50 minutes until a skewer inserted at the centre comes out clean. Run a knife around the edge of the loaf and leave to cool, then turn out and remove the base paper. The cake should keep well in an airtight container for several days.
I’ve had some runner bean seed donated by Les Stothard for children from around Sturton and Stow so they can grow the longest runner bean and enter it in the Sturton and Stow Show on 6th October. Please contact Pam Rose via the ‘Contact Us’ tag above if you would like to enter this class. I am sure if any adults would like a few seed there will be some left so again contact Pam Rose.
STURTON AND STOW AGRICULTURAL AND HORTICULTURAL ASSOCIATION
7.30pm MONDAY 23rd APRIL 2018
THE OLD SCHOOLROOM,
If you are interested in the Show please come along and help us plan for 2018.
The Show this year will be on Saturday 6th October.
Now is the time to get your seville oranges to make your marmalade for the Show. They are only around for a very short while so don’t miss your chance. Of course you can use other oranges but seville oranges seem to add something to the flavour and quality.
Entries in some classes were up and in others slightly down but all in all it was a very successful Show with folk coming from around the country to look round the exhibits and meet up with friends and family.
Entries in the wines and flavoured gin and vodka were well up on previous years.
It was pleasing to see new ‘blood’ entering and winning this year alongside our more established exhibitors; long may the trend continue. Below are a few more photos taken with a camera that stayed out all night on Wednesday 4th October when it rained so the quality isn’t too good.
Wine Judge, new Chairman, President and retiring Chairman
Fruit and Veg
Fruit and Veg
Cakes and Jams