Some lovely news…


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gardeningvix's Blog

I haven’t been as busy on here as usual, something I’m aiming to remedy I promise. But I thought I’d share a little bit of nice news with you if you don’t mind.

Today my very first article was published in The Bolton News. They have given me a column each week to write about allotments and gardening and I’m so excited. It’s a brilliant opportunity and I’m so very thankful to them.

As we say up North “I’m chuffed to bits”.

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Chelsea chop


#AceFoodNews – Hi Vix hope you are well and thought if you had not had this link maybe useful, but agree too much pruning too early is not good, and my brother does most of his around time ,after growing season ending about October – he is RHS (Old School) if you know what l mean. Anyway keep well and best wishes – http://tinyurl.com/q48s3a3

gardeningvix's Blog

I’ve had a few emails asking about ‘The Chelsea Chop’ what is it and what does it do?  

I’m guessing this has come about after watching the wonderful RHS Chelsea flower show on our TV’s recently. It doesn’t take a genius to work out it’s something that normally done around the time of the flower show (late May or early June). It’s were you simply cut back the stems of some herbaceous plants such as Sedum, Echinacea purpurea, Campanula lactiflora, Rudbeckia ‘herbstonne’ to name but a few cut them back to around one third as their flower buds start to appear.  But why?  Cutting them back will make your plants stockier and bushier and will give you flowers into late summer/ Autumn, also helping to keep your borders looking tidy, without all those stems needing staking.  

If that sounds a little too radical why not try a less…

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How to make Mediterranean Carob Syrup


#AceRecipeNews – #chefs-tips

Lea Hogg

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I get excited when I stumble on old recipes and look forward to trying them out in my kitchen. Today I am making am making Carob Syrup. Although you can buy it ready made, nothing beats the flavor of home made. I very often detect a burtn tast in the ready made jars….

Carob is gluten free, nut free, dairy free and caffeine free and the tree is native to the Mediterranean region. It is a great source of vitamins and is rich in protein, iron and calcium.

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For the syrup, you will need:

2 kilos carob
2 kilos water ( I like weighing my water but if using a measuring jug it’s 2 liters)
4 kilos sugar
1 teaspoon ground cloves
1 teaspoon vanilla or less according to your preference
1 teaspoon ground cinnamon

Rinse the pods several times in water.

Roast them but do not overdo it, I…

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