Christmas wouldn’t be Christmas at Seasalt without a few nautical decorations. Here’s a step by step guide to making a driftwood boat you can hang on your tree.
Nettles can be found in abundance around our Cornish coast, but there is more to them than just a sting. Cornwall is famous for it’s Cornish Yarg, a cheese that uses nettles as a key ingredient.
Our friends at the Lynher Dairy near Truro (recently visited by Mary Berry for her TV programme Mary Berry Cooks) specialise in making their own Cornish Yarg. One of the most notable features of this cheese is its wrapping made from wild Cornish nettles which adds a light mushroom like flavour to the cheese.
Nettles are a super food: As well as being known for possessing antiseptic and anti-inflammatory properties, they are also a surprisingly nutritious plant. Nettles are rich in lots of vitamins and minerals including vitamins A and C, so despite their prickly reputation they’re very good for you!
There’s a particular process to making Cornish Yarg. Firstly, the curd is pressed and brined before it is covered in its famous wrapping. The wild nettles are foraged from the Cornish countryside and are usually at their best for picking between the months of May and September. Once picked, the nettles are stripped of their leaves and these are then rinsed and steamed.
When ready, the nettle leaves are painted onto the cheese very carefully using a brush, arranged in a pattern of concentric circles to attract natural moulds. The cheese is then left to mature for around 3-5 weeks before it’s ready to eat, having developed a unique coating on the wrapping with its distinct lacy white pattern.
Enjoy with fresh crusty bread, melted in a quiche or add a Cornish twist to a pasta dish!
If you like a traditional Easter hot cross bun, we’ve got a great recipe for you! These buns are delicious warm with some butter.
Ingredients for the buns:
For the buns:
1.3lb strong white flour
2tsp ground mixed spice
1tsp ground cinnamon
1tsp ground nutmeg
1.5oz unsalted butter
30z golden caster sugar
1.5 tsp dried yeast
2oz mixed dried peel
For the topping:
2tbsp plain flour
1tbsp golden syrup
- Put flour, salt and spices into a mixing bowl and rub the butter into the flour. Make a well in the centre and add the sugar and yeast.
- Beat the egg and add to the flour with the milk. Mix to form a dough.
- Carefully mix in the dried fruit and the knead for 5 minutes until the dough is smooth and elastic.
- Put the dough into a warm, greased bowl, cover with a tea towel and leave to prove in a warm place for 1 hour
- Turn out the dough, knock it back and then pop it back into the bowl to prove again for 30 minutes.
- Turn it out and divide into 12 equal pieces, roll them into balls and place on a baking tray. Pop the tray into a large polythene bag, tie the end of the bag and leave to prove for 40 minutes.
- Mix the plain flour to a smooth paste with 2 tablespoons of cold water and use a piping bag to pipe crosses on the buns.
- Pop in the oven at 200c for 12-15 minutes until they are golden brown.
- As soon as you remove the buns from the oven brush them with warmed golden syrup.
Fancy a different sweet treat this Easter? These Easter cookies aren’t too chocolaty, and you can make them as plain or as fancy as you like. They make a lovely light biscuit to have with a cup of tea, and they’re very fun to decorate!
We think Seasalt neckerchiefs add the perfect touch to any outfit. They can be worn in lots of different ways and have even been spotted as alternative gift wrap and being used as a pet accessory!
We’ve put together our guide showing how we like to wear ours but would love to know how you wear yours!
It’s the day after Christmas- we’ve eaten, drunk, spent time with loved ones and watched all of those Christmas TV specials. Not sure what to do with your leftovers, or hosting a post- Christmas family get- together? Liven up the day with these brilliant Boxing Day Recipes.
Treat a loved one to an exquisite home-made gift this Christmas with this recipe from John Walton, Head Chef at Paul Ainsworth at Number 6 in Padstow. These truffles are truly delicious, and the Cornish Sea Salt Co adds a real twist. Pop a few in a kilner jar tied with a ribbon to make the perfect gift!
Forget gaudy tinsel, commercial baubles and tinsel for your tree this year. Here at Seasalt, we are getting crafty and creating our own Christmas decorations- and they couldn’t be easier too! Traditional salt dough ornaments are simple to make: you only need a few key ingredients and we have found an even quicker way of baking them, so you start the fun job of decorating your creations sooner! Read the rest of this entry »
Here at the Seasalt design studio we absolutely love potato printing. If you look carefully at the graphics on our website you’ll probably spot a few potato prints decorating the pages. They are also a great way of making your own super-special hand printed wrapping paper. Read the rest of this entry »
Christmas Stocking have been hung over fireplaces for centuries. The tradition is thought to have been started by St Nicholas, the saint of Christmas. He wanted to give some money to the three daughters of a familly who had fallen on hard times. On Christmas Eve, he spotted their stockings drying by the fireplace, popped gold coins in, and the tradition began!
We thought we would show you an easy way to bring a bit of magic to your stockings this year, and what could be better than a stocking you have sewn yourself!