Gardening videos with tips and how to's plus cooking recipes
Gardening and Horticulture 06-2015
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As the weather begins to warm up, there's plenty to be getting on with in the garden. Monty Don welcomes us to Longmeadow and cracks on with some timely tasks.
Gardening and Horticulture how to's:
1. Sow lawn seed
April is an excellent time to sow grass seed. Whether you are repairing a patch or creating a new lawn, the technique is the same. Make sure the soil is smooth and even, and sow half the seed over the whole area by working in parallel rows lengthways. Then, repeat the process with the remaining seed, working in parallel rows widthways. Lightly rake to cover the majority of the seeds with soil and, in dry weather, water gently with a fine spray of water.
2. Pinch out sweet peas
If you remove the growing tips of sweet pea seedlings, you will encourage them to branch and produce more flowers. Pinch out when they are about 10cm (4in) high or if they are too long and leggy.
3. Cut back dogwood
If you grow dogwood and willow for their colourful stems in winter, now is the time to cut them back. Pruning hard encourages vigorous new growth which, in turn, will produce a better stem colour.
In episode 8, James heads East to the region of Jura, where he meets local farmer, Matthew Tissot who shows James his orchard and teaches him about the region’s apple and pears. James also visits Fort des Rousses, home to one of France’s most popular cheeses, Comte, and delving deeper into the region, James is cooked for by two Michelin starred chef, Jean Paul Jeunet who shares his take on a classic risotto using local ingredients in distinctly Swiss looking surroundings. TV chef James Martin is set to star in brand new food travel series, journeying through France to the locations that inspired his culinary career and paying homage to his culinary hero Keith Floyd. Holidaying and studying in France as a teenager, the country was influential in establishing James’ love for food. Hitting the open road on a journey of nostalgia, the new series follows James as he retraces the memorable TV trip his food hero Keith Floyd once took 30 years ago, while also visiting the places that car
The chef travels through Charente in southwestern France, visiting a distillery in the Cognac region, meeting a miller who still uses traditional methods to make award-winning brioche loaves, and following in the Queen Mother's footsteps with a visit to Chateau de Venteuil, home of the De La Rochefoucauld family. Along the way he creates a salad incorporating some of the region's best produce, classic French onion soup and pays homage to the patron saint of pastry chefs with a stunning dessert. Holidaying and studying in France as a teenager, the country was influential in establishing James’ love for food. Hitting the open road on a journey of nostalgia, the new series follows James as he retraces the memorable TV trip his food hero Keith Floyd once took 30 years ago, while also visiting the places that carved his culinary beginnings. Exploring and sampling the very best in French cuisine, James’ journey starts in Provence and continues onto Perigord, Burgundy, Alsace, Pa
PRAJITURA CU BRANZA DE VACI SI BUDINCA Aceasta prajitura de casa este delicioasa, delicata si usoara. Ca multe alte retete de prajituri facute in casa si aceasta este o “mostenire” din timpurile odiosului. Retetele de prajituri sau muraturi se impartaseau fie la coada la alimentara sau faceau “posta” prin colegele de serviciu. Eu am primit aceasta reteta de la o colega de serviciu care a facut-o de ziua ei de nastere si a adus-o la servici. Am “ rupt gura tirgului” cu ea, a disparut cu viteza luminii de pe tavi , toata lumea a fost incintata de aceasta prajitura. De aceea o recomand cu placere la toata lumea. In crema de branza puteti sa adaugati stafide inmuiate in rom, curmale sau smochine, dupa placerea fiecaruia. Pofta buna! INGREDIENTE: - 75 g.zahar - 1 galbenus ou - 75 g margarina la temperatura camerei - ½ lingurita de sare - ½ pliculet praf de copt - 2-3 linguri de lapte - 200 g faina - 150 g zahar - 400 g lapte - 3 galbenuse ou + 1 ou intreg - INGREDIENTE - ½ kg branza dulc