Pumpkin Soup

        Serves 4 Ingredients: 750g chopped pumpkin 1 large onion, diced 100g chopped smoked bacon 150ml white wine or sherry 600ml veg or chicken stock Cream and maple syrup to taste Method: Gently heat olive oil and butter in a saucepan and add the onion, bacon and pumpkin.  Cook carefully for about […]

Courgette & Tomato Soup

Ingredients: 1 tbsp butter 2 onions, chopped 1 kg courgette, chopped 1 kg tomatoes, chopped 2 tbsp plain flour 1/2 tsp turmeric 2 ltr vegetable stock (from cubes) Method: Melt the butter in a large pan, add the onions and courgettes.  Cook for 5 minutes on a medium heat, stirring occasionally.  Add the tomatoes and […]

Annabel’s Raspberry Lollypops

Ingredients: 500g fresh raspberries 100 icing sugar 250g vanilla icecream (slightly melted) Method: Blend raspberries and icing sugar together, taste for sweetness and add more sugar if needed. Mix the raspberries and ice cream fully, or to a ripple effect. Put the mixture into moulds of your liking, placing wooden or plastic sticks in the […]

From the Castle Kitchen – June

Every so often we ask our lovely cook (and cousin) Annabel Henderson to share a quick and easy recipe that she loves to make for family and guests at Fonmon using in season fruit or veg – this month its the turn of our rhubarb and strawberries…. Strawberry & Rhubarb Compote 225g Rhubarb 225g Strawberries […]

Gardening Tips – June

Managing your Wisteria During early summer our beautiful established Wisteria flowers along the length of the ramp to the Bride’s Room filling the air with it’s delicate perfume. To encourage flowering next year and control otherwise vigorous growth, our Head Gardener Alun cuts back the whippy green shoots of the current years’ growth after flowering. To cut […]

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 […]

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 […]

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 […]

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 […]

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 […]

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