Posts Tagged 'Food and Drink'

Word of the week and cheese of the week!

The word Gevrik means ‘little goat’ in Cornish and is the name given to a lovely full fat goats cheese made in Trevarrion on the North Cornwall Coast. Described by the ‘cheese critics’ to have a clean and fresh taste and a wonderful nutty flavour. We bought a couple on our way to Cornwall (in Devon – Shhhh!) and enjoyed it on some oatcakes at supper time.

a quick shot of the cheese before it got devoured

The little goats cheese is produced by Cornish Country Larder who also make Brie’s and Camembert’s which I will touch on in later posts.

In the meantime check out their website here or if you wanted to try some you may be fortunate to find it in your local supermarket as many of the top supermarkets stock it in their speciality cheese range.

If not you can but it online at Lobbs Farm Shop, Heligan.

How to make your own Clotted Cream…..Mmmmmm!

Thanks to one of my readers for asking how to make clotted cream. Well, I’ve had a look around and spoken to my parents who can both remember my grandmothers making it on the stove!

It sounds pretty simple although I have not tried it but here goes…

Take your milk with as high a fat content as possible, if you can get it straight from the cow and preferably a high butterfat milk producing cow such as a Guernsey or a Jersey. Alternatively use gold top milk which will have the highest fat content for milk from your milkman or supermarket.

Pour the milk into a pan and leave for at least 12 hours which should allow the cream to rise to the top. Heat slowly and simmer (not allowing the milk to boil) for about one hour. You will see a yellow crust start appearing on the top which is the start of your clotted cream.

Remove from heat and allow to cool in a cold place. Cover and leave for 12 hours.

If you have not been tempted to dip your finger in by now you will now have clotted cream. Remove the cream with a butter knife or spoon and store in fridge.


Rodda’s, one of the most famous companies from Cornwall renowned for their clotted cream. Why not visit their website here where you can find out their history of making clotted cream, try their recipes and why not treat your family this weekend with someĀ  of their clotted cream from the Rodda’s shop! Happy days!


Gylly beach cafe is’nt what it used to be… thank goodness!’

My memories as a young child going to Gyllyngvase to see my auntie Phyllis working there in her tabard are not great, the cafe was pretty tired and run down and was a typical seaside greasy spoon serving all the old classics like sausage and chips, fish and chips, burger and chips, pasty and chips and probably chips with chips!

Fast forward a couple of decades and Gylly beach cafe is now the place to be seen! Great during the day for coffee, light lunches and a beer to a more sophisticated atmosphere in the evening as the sun goes down with delicious freshly prepared meals and fine wines. Either way you will not be disappointed with the excellent food and friendly service. Gylly beach cafe pride themselves in their ethical standards from using sustainable ingredients to looking after their environment.

It’s certainly one of our favourite haunts when in Falmouth and we can often be found sitting on the terrace with 2 glasses of red wine and an Anti Pasti for two. Heavenly!

Find out more about Gylly Beach Cafe Here.

Recipe of the Week – Boiled Fruit Cake

Recently whilst in Cornwall I raided my mum’s old recipe book. It brought back some really happy memories, not only the recipes my mum has cooked and still cooks to this day but also those recipes from past relations that are sadly no longer with us. I will be showing these recipes in coming posts but for today lets look at one of my old favourites, Boiled Fruit Cake. This recipe is the one that must be used if entering section 78 (Boiled fruit Cake) of the Budock Water Garden Show. Enjoy with a cup of tea, ansome!

Boiled Fruit Cake Recipe

ingredients for an 8″ tin

12 oz mixed dried fruit

5 oz cherries roughly chopped

2 oz mixed peel

2 oz walnuts

6 oz brown sugar

4 oz butter

1 teaspoon mixed spice

1/2 teaspoon of bicarbonate of soda

1/2 pint milk

12 oz self-raising flour (sifted)

2 size 3 eggs (med!)


1. Put fruit, cherries, peel, walnuts, sugar, butter, spice, bicarb soda and milk into a saucepan.

2. Bring to the boil and simmer for 5 minutes. Leave cool to blood heat – I presume 37 degrees Centigrade!

3. Stir in flour and eggs

4. Bake at Mark 3 – 160’C/ 325’F for 40 minutes, reduce temperature to Mark 2 – 150’C/300’F for 1.5 hours

5. Allow to cool in tin for 5 mins before turning out.

6. Make a cuppa!