Porridge is one of the most popular dishes here at Fields Lodge Bed and Breakfast, where we pride ourselves on being an Award Winning Breakfast provider. But, the question is, will any old porridge oat do??
The answer, for me, is no! You have to have a particular type of Porridge Oat.
Having been creating Award Winning Breakfasts in the B&B here for many years now, there are a few things that I just couldn’t live without. A tad drastic a statement, you may say, but some of these items, I would struggle to produce the award winning breakfasts we have become so well known for.
My Top Five
Silicone Griddle Pad
This is a life saver–we use it on the cooler top ring on the Aga, and here, oil free, we can cook eggs and pancakes, we can crisp up bacon and brown off tomatoes. We also use another type of silicone sheet to keep the Aga lid clean, but I can live without if needs be, by replacing that by a tea towel!
2. Apple Corer & Peeler
Who knew there was such an invention! I stumbled across one of these just this year, but it has made our life here much easier!
We like to make lots of homemade chutneys with all the homegrown we have-=between out trees here and the ones down the lane at our neighbours, we have bags and bags of apples for making lots of lovely different types of chutney. One of my favourites is an apple & date chutney and I do try to make them all without refined sugar, some use dates, others Xylitol, just to mix it up a bit.
This contraption, peels and cores and slices in one go-a marvellous invention. If I was super critical, it peels fairly thickly, so you’re left with apple spaghetti! As long as you’re quick, you can chop this up and add to a salad for a little sweetness, I do hate to throw any food away!
Here’s a Facebook Live I did when I trialled it for the first time–have fun!
3. A Breadmaker
Although we make artisan breads by hand and then cook these in the Aga–the more common loaf-the basic white and wholemeal loaf, that we go through plenty of, we do make these in a breadmaker. This means we can get on with all the other thigs we need to cook whilst the breadmaker is taking care of itself. Over the years, we have gone through a few models, we are currently using a Panasonic, which is doing a great job for us, and with it being a more upmarket make, spare parts are readily available.
And why I love making bread?? The same reason as why I love making other things-you know what you’re putting in it, you know what you’re eating and that way you can make sure you’re eating as healthily as possible. As an example, our sourdough loaf has 3 ingredients in it, one supermarket loaf of bread I looked at the other day, had 32 ingredients on the back of it, some of which I didn’t recognise as food at all!
4. An Egg Boiler
Maybe an extra gadget in some households, but for us here, not having to keep an eye on eggs boiling when you’re busy cooking other things is a relief. This little gadget, not expensive, will cook your eggs to the desired consistency-hard, soft or medium, and buzzes once the eggs are ready for perfect eggs & soldiers-just writing this is making me fancy that now! and of course, for me, it’s gluten free bread, for my soldiers!
5. Garlic/Ginger& Parmesan Grater
Something that looks like a saucer that you’d put olives in to pick at, is one of my favourite gadgets. This nobbly saucer grates all of the above–no peeling garlic, just rub it on the nobbles. No peeling Ginger-just rub away and parmesan is just as simple, and what’s great, is that it doesn’t take up much space at all. A great find, and we now sell these here at Fields Lodge, so if you want one, just email me!
What are the gadgets you can’t live without? I could quite easily list a few more without thinking too long!
I went to a roadshow a while ago, organised by Visit Wales. It was an event where the good and great of the Tourism Industry were present, lots a great businesses and producers for us to meet and inspirational speakers.
One of the speakers, started their segment with …’Multi-award winning, that’s what all businesses strive to be able to say’…….
Wales is well know for cooking on a griddle, a large metal flat skillet(no sides)–it’s where our Welsh Cakes were traditionally made and are still made today in many houses.
Now, I love a pancake and a Welsh Cake but as you may (or may not) know, I am on a food journey to be sugar, dairy and wheat free.
I couldn’t possibly do without my pancakes, especially on Pancake Day, or any other day I fancy them actually!
So, to help me and my lovely guests that are on their own food journeys, we now offer Pancakes that are wheat and sugar free and as we are in Wales, it’s only right to call them by their Welsh name-Crempog, or Crempogau, for plural.
You can see this recipe and many more from our award winning breakfasts in our Recipe Book Here
Almond Griddle Pancakes (Crempogau)
To make 2 servings
125g ground almonds
1 tbsp maple syrup (you can use1 Tbsp Xylitol instead, should you wish)
¼ tsp salt
1 tsp oil
• Mix all the ingredients together, add more water if required to achieve a dropping consistency
• Using a dessert spoon, spoon the mixture onto the griddle in circular portions (use a frying pan rubbed with olive oil or coconut oil if you don’t have a griddle)
• Turn each pancake when bubbles appear and the edges are cooked
• Serve with yoghurt, honey, chopped walnuts and your choice of fruit
We’re busy making cocktails at Fields Lodge. Having recently been awarded our alcohol licence, we are now keen to create a Fields Lodge Signature Drink, and we are hoping that our guests can get involved too!
Fancy a Picnic Lunch? I know I do! And I don’t mean the types that are full of processed sandwiches and general rubbish, I mean a real Picnic Lunch-full of homemade and local produce. Sandwiches made from homemade bread, with fillings that have been home produced or locally sourced, good quality crisps and great tasting treats to make you feel spoilt!
After having travelled a long way, I know the last thing I want to do is go back out again! We are lucky to be situated in a totally uncommercialised village, which is fabulous for relaxing, chilling and just kicking back, and it does come with it’s compromises, for instance, we are very limited as to where to go for food if you don’t want to drive!
Want a Low Carb, sugar free, wheat free Tiramisu??
I love a pudding and that’s what I struggle with on my sugar free, wheat free, low carb food journey! I have recently asked Ellen Picton at Healthaspire on Milford Marina to come up with a recipe for me, to make a low carb version. Ellen has given me lots of recipes and ideas over the years and we are certified by her as a Nutritional Provider and can be found on her Gluten Free listings.
So, here’s the recipe that can now be found at Fields Lodge!
Having run Fields Lodge as a Boutique Bed and Breakfast for over 6 years now, I have a certain level of knowledge as to what ‘people’ like for breakfast. And being independently judged over the years and consistently winning Pembrokeshire’s Finest Breakfast, I have found, through my own journey towards sugar free, gluten free, low carb that my own tastes have altered and this has driven me towards putting alternative options onto the menu, as it’s what I would like to eat!
Looking for a sugar free brown sauce recipe to make some at home? I am a HP sauce fan! In fact, instead of asking ‘do you like HP sauce with your breakfast?’, it may be more appropriate to ask ‘would you like breakfast with your HP Sauce?’! And, I really do not enjoy a cooked breakfast without it. So, as part of my quest to reduce my intake of refined sugar and also to KNOW what I am eating, I have been researching a recipe that might replicate it. So far, I have tried quite a few different options, and, for the moment have settled on the one I am currently using in the B&B, for both myself and our lovely Fields Lodge guests. I shall give you the recipe that’s working for me below.
Granola is very versatile item to have in your cupboard and I’m happy to share my recipes. It serves well as a ‘cereal’ with milk or atop yoghurt, or indeed, as a top on a fruit crumble, as an alternative to a flour based topping. This is great, as I love rhubarb crumble and so this is my new favourite topping. I thought I would share with you, my two favourite recipes. I’ll post one this week and the other next week- you can let me know which one is your favourite!
My food ethic is great quality, local produce-and wherever possible this is what I stick to. If I can get it organic as well, well, that’s a bonus! My first priority is great quality, and this is easy, as we have such great food offerings in Pembrokeshire and Wales, this is quite achievable. I like to use local producers and local shops where possible, and I am lucky that some do deliver, as I do spend a lot of my time on the road buying provisions!
We are situated in a totally uncommercialised village, and as such, evening meal options, without driving, are sparse.
So, in answer to this issue, as many guests do not want to go back out once they arrive, I am now offering Supper Platters-these are sharing platters, made up of a selection of meats(usually charcuterie types) and a selection of cheeses. I have done much research to bring to the table a good selection, and I hope I can tick most people’s boxes! The Platter is accompanied by a handpicked gorgeous bottle of wine, designed to compliment the platter.
Attention all chocolate lovers-here is a stay away for you!
Satisfy your inner chocoholic by indulging in a weekend full of chocolate and chocolate laden activities, stay in the Welsh Bed & Breakfast of the Year and enjoy the award winning ‘Pembrokeshire’s Finest Breakfast’ to set you up for the day.
I love bread, homemade bread(recipe below) in particular, artisan homemade bread, even more! Unfortunately, it doesn’t like me! I have developed a wheat intolerance and find these days I’m better off staying away from it, which is a shame! I think the intolerance has come from all these years of eating wheat and gluten in so many things that I wasn’t aware of, to the extent that I was probably eating wheat at every point I was putting something into my mouth, and I think my digestion has said-that’s enough!
We are now offering Fields Lodge Vouchers, these are vouchers that offer discounts at shops, eateries and businesses in the locality.
I am keen to ensure my guests really enjoy and make the most of staying with me here, in this little corner of West Pembrokeshire. We have some great small local businesses that offer something a little different to the ‘usual’ offering at bigger town high streets, with their replicated large businesses and a uniform feel, no matter what town or city you are visiting.
I have recently been liaising with several local businesses to offer discounts/money off/free gifts for my guests when they use their establishments.
What vouchers are on Offer?
So, when you shop here, you get that one-off outfit not seen in Debenhams or that little Welsh delicacy that you just can’t get at home. You also have the chance to eat at some really great eateries and sample some outstanding local produce. Plus, quite often you get a much keener price than you can find, even on the internet plus, of course, some great old fashioned, personal service. You can also have the opportunity to take home a taste (or two) of Pembrokeshire and for those organised amongst you, you can buy your whole years Birthday and anniversary cards saving you a considerable amount in the meantime!
I have partnered with the following businesses to offer all my guests that book with me some great offerings. Once you book, I will send you codes so that you can access the offerings, and start planning what you will be spending your money on whilst you stay!
I know all these business owners myself and you can rest assured they are ready and willing to help you with whatever purchase you may have in mind. They really do care!
Here’s the current list, and this will change as time goes by.
With water Kefir making, we’re moving another step closer to better health, hopefully! I’ve bought in goats milk kefir from Chuckling Goats, a 21 day course(for myself)-it’s supposed to be really good for your microbiome and as you will know, if you keep in touch, I am on a journey to improving my health. I’ve been keen to try and cultivate it myself, but it just hasn’t worked. Varying issues I think, not enough knowledge being the main culprit. Anyhow, with renewed vigour, I’m having another go!
Chocolate Cake Day! What a brilliant excuse to eat some cake, and chocolate at that! As some of you will know, I am on a food journey-trying to get to sugar free, wheat free, low carb. Not the best for chocolate cake potential, I’d say.
However, here in Milford Haven we have the marvellous Nutrionalist Ellen Picton, based at Milford Marina(Click here for info on Ellen & her book), who has been helping me on my journey and also giving me plenty of ideas for better options for breakfasts for my guests. So, who’d have thought, but I have a wheat free, sugar free, chocolate cake recipe! We are delighted to have been certificated by Healthaspire to recognise our efforts towards healthy eating for our guests.
Well, we did it! Pembrokeshire’s Finest Breakfast, for the third awards ceremony in succession. What a great honour to be judged by three independent persons, one being the County Council, tasting all that’s on offer on your menu and comparing you to their peers and declaring you as ‘Pembrokeshire’s Finest Breakfast’.
Bearing in mind that in Pembrokeshire, there are close to 1000 accommodation providers, with many offering really great breakfasts, local produce and homemade, it makes the award very dear.
It is apple season, it’s apples galore here at Fields Lodge and we have apple chutney coming out of our ears. We have 2 apple trees in our garden, one struggling to beat the elements in the rear garden, getting battered by the prevailing winds, with no shelter, and another, nicely nestled in amongst way too many shrubs. One of it’s roots got upturned when it fell following some wind, but it’s recovered, and although the quite substantial root is exposed, and really a bit of a trip hazard(thankfully, it’s not a used pathway), the tree has rallied and bears ever such a lot of fruit.
Then at the bottom of our lane (there are only 3 houses on our lane which goes down to the creek), we have our neighbours at Beacon Hill, who seem to have an endless supply of apples at this time of year, and any surplus they have, end up at the back door of Fields Lodge. It’s not so much a tooth fairy that delivers them but an ‘apple fairy’! Quite often I come back from my daily shopping to find another delivery. Infact, we’re finding it hard to keep on top of them!
I love using produce from our doorstep, there’s something about homegrown, no chemicals, just good clear salty sea air and our very lovely red earth, particular to Sandy Haven. They make for an excellent ingredient with which to start any number of recipes.
We are presently making Apple Chutney to go as an accompaniment to our Welsh Rarebit breakfast dish. As you know, if you are a regular reader, I am not a fan of the white stuff known as sugar, and so I do try to utilise something a bit more healthy, as I think it’s pretty well known now that sugar is not at all good for you-no nutrients at all, loads of calories and pretty addictive. There is much debate as to what is the best thing to use, I think pretty much everyone says that stevia is ok, but I find it leaves me with a ‘sweetener’ aftertaste and I find it burns in cooking quite easily. What I have trialled in our apple chutney recipe is Xylitol, derived from the bark of the birch tree. You can pretty much use it as a direct substitute for sugar and it apparently doesn’t raise blood sugar levels. The only downside to using this, is it costs a fortune when compared to sugar-43p versus £12!. So, I am making a very expensive batch of apple chutney, but I just can’t bring myself to use sugar.
I will try a batch made with dates as the sugar substitute next, but of course, these are high in sugars, but at least they’re natural and you will be getting the fibre from the fruit also. Plus also, with the apples and the raisins, there’s already plenty of sugars in there!
So, if you’d like my current recipe:
2Kg Apples, peeled, cored and cubed
750g Xylitol (or sugar/sugar substitute)
2 Onions finely chopped
2 tsp mustard seeds
2 tsp grated ginger
1 tsp salt
700ml Cider Vinegar
It’s dead simple-put it all in a pot bring to the boil and then simmer for about 20 minutes or until the apples are soft. Leave to cool and then decant into sterilised jars. Then enjoy!
To know more about the redstone at Sandy Haven click here and to know more about Sandy Haven Beach click here