The Week in Soap: 19th March ’17

I missed last week’s weekly update completely, so¬†this is me, trying to do better ūüėÄ

It’s been another busy week. ¬†I dispatched boxes of soap to not one but two new wholesale customers and delivered another order to a more local ‘new yet old’ customer. ¬†More on them all in a ‘Stockists’ update coming next week.

My new, double batch system of soapmaking is working really well. ¬†Last week I made soap on Tuesday evening last night, Sunday, making 8 batches, or 120 bars in all. This my absolute minimum for a week, and I’m still struggling to get stock levels back up to where I’m comfortable:

Scrubby Peppermint & Bewitched

Scrubby Peppermint & Bewitched

Luscious Lavender & Clarity

Luscious Lavender & Clarity

The lucky winner ¬†of the Facebook giveaway was announced earlier on this evening. I was overwhelmed by the number of entries and the lovely comments left on the page. ¬†I’ll be running another giveway at some point, so make sure you like and follow the page if you’d like to win some of my soap.

This was my most popular post on Instagram this week, with a whopping 473 likes. We got a bit of sunshine on Wednesday, so I took full advantage. ¬†It’s rained almost non-stop ever since ūüė¶

Welsh Rose in the sun

Welsh Rose in the sun

On Saturday I spent all day in the office wrapping and labelling while my other half took care of the kids, so today was more of a family day, though I did manage to fit in a 5km run. (we’re not having February happen all over again, ohhhhh no!!) ¬†This evening I cooked a traditional roast dinner, including Yorkshire puddings. I’m kind of proud of my Yorkshires, but I’m guessing they’re not eaten (or even known about?) much outside of the UK so I thought I’d share a quick snap:

Yorkshire Puddings

Yorkshire Puddings

They are, I promise you, delicious, and if anyone wants to know how I make them (and my recipe method will give you perfect ones EVERY TIME) then just let me know and I’ll happily share ūüėÄ

Coming up next week I will (of course!) be making more soap, and testing and reporting on the Castile I made a couple of months ago. I need to write a new ‘Stockists’ post as there are now a few more on the list, and I also have the first craft fair of the year coming up next Saturday, so bathbomb labelling needs to be a priority. ¬†Add into the mix my first ever kickboxing grading on Monday evening (the next time I post, I may well be a Yellow Belt – eek!!), and a pre-school committee meeting on Tuesday evening, and suddenly the week doesn’t feel so long arrgghhhhh!!!

Thanks for reading, back soon!!

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Teisen Gri – Traditional Welsh Cakes – A Recipe

Teisen Gri (literally translated – Griddle Cakes) are traditional Welsh cakes that we make and enjoy all year, and especially around the 1st March when we celebrate St David’s Day (the patron saint of Wales). ¬†Last week I took a break from soaping and made (another) batch of deliciousness…

Welsh Cakes

Welsh Cakes

They’re similar to a fruit scone, but flatter and cooked on a griddle over direct heat. Traditionally they’re dusted with caster sugar after cooking, but I usually skip that step. They are honestly utterly delicious – perfect to have with a cup of tea, and they’ll keep a good few days in an airtight container. They don’t tend to last that long in our house though! I¬†posted the above picture on the blog a while back, and I’ve been asked a couple of times since for the recipe, so here goes. This recipe makes 20 – 30 Teisen Gri, depending on the size of the cutter you use.

Ingredients:

  • 225g salted butter (lard is a traditional alternative – I always use butter)
  • 450g self raising flour
  • 0.5tsp mixed powdered spice
  • 170g caster sugar
  • 170g mixed dried fruit ¬†(currants are traditionally used)
  • 2 eggs

Method:

  1. Rub together the flour and the butter until they are the consistency of breadcrumbs. I usually do mine in a food processor:
Flour & Butter

Flour & Butter

2. Mix in the mixed spices, sugar and the mixed fruit:

Don’t forget the mixed spices – makes a huge difference to the final flavour

Sugar

Sugar

Mixed Fruit

Mixed Fruit

3. Add the two eggs and mix:

Add the eggs

Add the eggs

Mixed

Mix

4. Bring it all together on a floured surface, adding a little more flour IF it feels too sticky to roll out:

Dough ready to roll

Dough ready to roll

5. Roll out the dough to about 0.75cm. ¬†Many recipes say 1cm thickness, and while personally I find this a little too thick, it’s trial and error to find what suits you. I neglected to take a photo of this stage – sorry!

6. Cut out rounds using a fluted scone cutter, and place on a pre-heated griddle. Don’t grease the griddle – dry is best. ¬†A thick bottomed frying pan would work if you don’t have a griddle:

Cooking on the griddle

Cooking on the griddle

7. After a couple of minutes, when the underside has developed a nice dark colour (some of these below should really have been darker) flip over and cook on the other side:

Flip

Flip

8. Once they’re cooked and nicely browned on both sides, place on a cooling tray and, if desired, dredge with castor sugar. ¬†Enjoy hot or cold, with or without butter.

I’ll be back on topic with my next post, but even soapers have to eat eh? Let me know if you give these a try (and what you think of them!!)

 

 

 

 

 

 

 

10 Favourite Foods

When I woke on Saturday 1st October, the idea for this blogfest of daily posting came from some fellow bloggers who had all committed to participate in Blogtober 2016 as organised by Mandi at Hex Mum +1

I very much wanted to do my own thing though. I needed to get used to blogging again after a few months away from the keyboard, and I also wanted to find out whether I would/could be inspired to find something to write about every day.

Having got halfway through the month it seems that inspiration isn’t an issue at all, but lack of time is. ¬†I have ideas for many posts, but many of them will take more time than I usually have to do justice to the topic.

So today I’m going to rattle off a fairly quick one, and for this I’m referring back to Mandi’s original list of themes:

Blogtober 2016

        Blogtober 2016

October 19th – 10 Favourite Foods.

I love food. I was a terribly picky, fussy child, but as an adult there’s very little I won’t eat. ¬†Unfortunately, while I’m eating my way through the foods of the world (except for tripe, and goat’s cheese, bleugh!) my children are channelling my youthful aversion to anything remotely interesting. ¬†Karma…

So, in the interests of sharing a little more of me, I give you 10 of my favourite foods, in no particular order (note, I don’t say my 10 favourite foods – there are far too many favourites for that kind of narrow mindedness :-D)

  1. Cheese. ¬†Yep, despite considering goat’s cheese to be an abomination, I LOVE all other types of cheese, especially Camembert and Stilton. A good mature cheddar is a thing of wonder too.
  2. Chocolate Mousse. ¬†Not just any chocolate mousse mind. It has to be a dense, rich, dark chocolate mousse. The more like a ganache the better…
  3. Smoked Salmon.
  4. Great bread dipped in extra virgin olive oil and balsamic vinegar
  5. Moules Marinière
  6. Steak (rare) and chips
  7. Crispy, oven baked jacket potato with (real) butter and cheese
  8. My mum’s raspberry trifle. Oh my word I salivate just thinking about it. I guess I should share the recipe here sometime.
  9. Pizza.  Not necessarily a fancy pants pizza, just one made by my husband with plenty of mozzarella, pepperoni, onions, peppers and mushrooms. Yum!
  10. Chicken fajitas, nice and spicy with lots of guacamole and sour cream.  A traditional Saturday Night In dish in our house.

I’m not sure whether there’s anything ¬†more you can read between the lines here, but there you go, you now know a little more about this Soapmaker.