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Pea, Mint and Spring Onion Soup

Ingredients: 1 tbsp olive oil knob of butter 1/2 bunch spring onion, sliced, plus a few extra to serve 1 potato, cut into small dice 1 ltr hot vegetable stock 900g frozen petits pois 1/2 small bunch of mint leaves 85g parmesan, very finely grated Method: Heat the olive oil and butter in a heavy […]

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Fonmon Cawl

A traditional Welsh broth that’s cheap, easy and very tasty!             Ingredients: 900g neck of or middle neck of lamb 50g pearl barley 3-4 scraped and sliced carrots 2 sliced onions 1 peeled and chopped swede 3 Leeks chopped into chunks (adding the greener pieces towards the end of cooking […]

snowdrops

Alun’s February Gardening Tip

Every month we publish a tip from our talented Head Gardener Alun Taylor This month’s tip is about one of the earliest flowers to appear….. Snowdrops have been in flower for a week or two at Fonmon. In February when the flowers have faded is the perfect time to lift and divide these early spring favourites to […]

rub rasp

Valentine’s Day Rhubarb and Raspberry Tart

        Ingredients For pastry: • 350g plain white flour • 125g sifted icing sugar • ½ tsp salt • 125g butter • 100ml iced water • 2 egg yolks • An egg wash: 1 beaten egg with a little salt For filling: • 75g softened unsalted butter • 75g sifted icing sugar […]

sweet-potato-and-feta

Light Winter Lunchtime Snack

Baked Sweet Potoato with Feta & Houmous     You will need: Medium size sweet potato Morrocan spiced houmous Feta cheese Corriander Mixed leaf salad Olive oil Salt & Pepper Preheat the oven to 175 degrees and bake the potatoes for 50 minutes.  Split the potatoes and spoon in the houmous.  Sprinkle over the feta […]

bulbs

November in the Garden

This month’s tip from the Castle gardening team At Fonmon, we re-plant our tulip bulbs every Autumn.  We always leave this job until November as it seems to give us better results.  By using early and late varieties planted with daffodils, this gives us months of spring flowers. Check your bulbs for signs of rot […]

courgette-risotto

Courgette Risotto

          Serves 4 people Ingredients: 250g arborio rice 2 gourgettes, grated 100g frozen peas 3 mint leaves, chopped 200ml white wine (dry) 1 onion, chopped 1 litre vegetable stock 25g butter Method: Melt butter in large non-stick pan and cook the onion gently for a few minutes until soft Add in […]

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From the Kitchen Garden – Stuffed Courgette Flowers

Ingredients 8–12 courgette flowers Sunflower oil, for deep-frying For the filling 100g ricotta 2 good tablespoons grated Parmesan, hard goat’s cheese or other well-flavoured hard cheese A large handful of mixed herbs, such as parsley and chives with a little marjoram or thyme, or parsley and a little mint, finely chopped Sea salt and freshly […]

asp & egg

From The Kitchen Garden

Asparagus with Poached Egg Ingredients: 2 bunches of asparagus, woody ends trimmed 2 teaspoons of vinegar 4 fresh eggs 25g grated or shaved parmesan Salt & pepper to taste Serves 4 as a starter or light lunch Bring a large frying pan of salted water to the boil over a medium-high heat.  Add the asparagus […]

welsh cakes

St. David’s Day Welsh Cakes

225g self raising flour 110g Welsh salted butter 1 Welsh egg Handful of sultanas Welsh milk (if needed) 85g caster sugar Extra butter for greasing Rub the fat into the flour to make breadcrumbs, add the sugar, dried fruit and then the egg.  Mix to combine ingredients, forming a ball of dough using a splash […]