Even living in a holiday environment we still like to take a break when we have the chance. This week we have left the farm in the capable hands of Farmer Ted and Farmer Kym to take our week away “on tour” in Sussex, London and Buckinghamshire catching up with family. It makes a change for Nick and I from daily farm life and ensures we return full of enthusiasm and new ideas for the farm. For the children it is a chance to enjoy town life, catching up with cousins and friends and having Mum and Dad to themselves for a week.
One thing is for certain, you can take Country Kids to the town but you can’t quite take the country spirit out of them. Climbing is in their nature, and if there are no suitable trees, well the park climbing frame, the side of a building, a statue or a lamppost become substitutes!
The scooters, bikes and skate boards Grandma has accumulated in her garage are always put to use from the moment the kids jump out of the car from the long journey. The close is a perfect scooting ground as is the town skate park. Sorry kids we are not building a skate park at Coombe Mill, it will have to stay a holiday treat!
What no sand? Brighton beach has a Pier and pebbles, so different from the sand and surf in Cornwall yet perfect for a February Picnic. Of course it wasn’t long before they were down at the water’s edge playing dare against the waves. Needless to say the waves won and 6 soggy pairs of shoes and trouser bottoms trooped back towards the car…..
but not before having a go in this one on Brighton Pier, if only to compare with ours!
Negotiating London by car and tube to visit family and friends has been stressful at times, counting the children on and off the tube my least favourite part, but it was all worth for it some great days out together.
The only casualty of the week was Clio who managed to break her arm on the first day scooting too fast at the park. she was very brave and we only took her to hospital as a precaution not thinking it was broken! If you look closely you will see her sling in all the photos here.
I hope you have had a fun half term week too with plenty of outdoor fun in the sunshine. Please do grab the badge and come and share here on the linky. Please try to pop over and see some of the other posts here as there are always some lovely ideas to inspire. Last week I was really taken with An Impromptu Adventure from Taming the Goblin, Finding Letters in Nature from Rachel and the lovely Muddy Puddle video from 2 of Everything.
Country Kids from Coombe Mill
I had never heard of Baklava before I met Nick, then again apart from one holiday to Rhodes Island with my parents, and inter-railing as a teenager I had no real knowledge of Greece full stop. When I fell for Nick I also grew to love the country his father grow up in, from the customs and welcoming nature of the people to the wonderful food the country boasts. I am known for my sweet tooth and as such Baklava is just heaven to me. I have been disappointed with bought replicas in England so, for Nick’s Big Greek Birthday Party earlier this month, I decided that I would make my own. I was pretty sure from a Google search on recipes that I could come up with a combination that would beat the shops and indeed I did. This Greek traditional desert is actually very simple yet looks like it took hours to prepare!
180g Granulated Sugar
15 – 20 ml squeezed lemon juice (1 good size lemon)
120g butter (ideally unsalted) melted
420g Filo pastry (2 packs of filo pastry from the chiller cabinets in the supermarket is ideal)
175g pistachio nuts
250g Dried figs (if you don’t like figs, dates work just as well)
In a saucepan, gently heat the water, sugar and honey. Bring to the boil then simmer for 10 minutes.
Remove from the heat then stir in the lemon juice and set aside to cool.
Brush a shallow 20 x 30 cm baking tin with melted butter
Line the tin with 8 sheets of filo pastry brushing each sheet with the melted butter as you go.
Chop the pistachio nuts into fine peices (I used a food mixer) and sprinkle over the buttered pastry layers
Layer another buttered 6 sheets of filo
Chop the figs as the nuts and sprinkle these over. Finish with another 8 sheets of buttered filo.
Brush the top with any remaining butter.
Cut the Baklava into 20 peices with a sharp knife
Bake at 180degrees for 30 – 35 minutes till golden and crisp.
Pour over the syrup mix and leave to cool in the tin.
Delicious served alone or with Greek yogurt.