The Sussex Farm Mum’s Blog
The Blog
The Start Of The Farmshop!
This has been an exciting time so far this year as we start to establish who we are as a Sussex Farm Kitchen. Meeting the farmers through farm visits and our supper clubs has been so inspiring that we have decided to set up a farm shop to sell their produce locally....
Elderflower and rhubarb cake
So having taken on a role as master cake maker ( a very new thing for me having never really eaten cakes let alone bake them!) I am really enjoying this new role! It's actually amazing how many seasonal variations of cakes there can be. Having now mastered the family...
Arthur Alberts first time lambing
We had such a great day yesterday meeting our neighbouring sheep farmer Rufus Clark who farms down the road at Cinder Hill. Rufus's grandparents bought the farm in 1911 originally as a shooting estate which was then converted to a fruit farm but his grandparents...
Welcome to our new blog! A journey of a Sussex Farming Mum
Hi guys! This has taken me ages to do! I am not tech savvy! I have finally started a blog, One which has no path as of yet, mainly just a load of ideas and watching them materialise. I was born on our family dairy farm, became a Veterinary Surgeon, had a baby, and am...
Beef Night Success!
Beef night was a huge success. Thank you Dad!
Spring means we are getting busy
As the weather improves we are getting extremely busy! Make sure you reserve a table before you visit so you don't miss out on some amazing Sussex food!
Courgette, lime and pistachio cake
Serves 12, vegetarian
1 medium courgette grated
200g light muscovado sugar
200ml sunflower oil
4 eggs
175g self raising flour
1 tsp baking powder
75g ground shelled pistachios
2 limes zested and juiced
For the Icing and decoration
275g soft cheese full fat
100g icing sugar
1 lime zested and juiced
25g shelled pistachios roughly chopped
Heat the oven to 160 fan/180/gas 4
Oil/grease a loaf tin and line with baking paper
Mix all the cake ingredients by folding in a mixer, squeeze out as much water as you can from the courgettes before adding them.
Bake for 40-50 minutes until a skewer inserted into them comes out clean
Cool in the tin and then transfer to a wire rack. Poke holes in the top and cover with lime juice
Mix all the icing ingredients together excepth the pistachios and spread over the top of the cakes, then sprinkle with choped pistachios and lime zest