We have availability over the coming weekend, and there will be a free extra hour. We very generously will not be charging for this!

I do love the extra hour, but, oh I so hate the early darkness that results.

Next week, half term, we are very busy but have the odd room available and the following weekend is free so far. I will nto be cooking on the evening of Saturday 31st, as we have our Treknow Festival of Lanterns, which should be fun, do come down and join in. I have pestered for veggie sausages etc., so need people here to eat them up, or I will get told off for making a fuss and then not eating them!

Availability

The sun is shining, the forecast for the next few days is not bad, but the guest house is empty! If you are thinking of a few days in Cornwall, hope to see you! The half term week - 26th onwards, is filling rapidly though, but there is still some availability.

spice crusted tofu with maple glaze

this is from Veggie Chic, by Rose Elliot, adapted by me!

serves four

1 tbs. paprika - Rose says three, but this is a lot of paprika!
3tsp. ground cumin
3tsp. ground coriander
1 and a half tsp. salt
3, 8 oz packs firm tofu, drained
6 tbs olive oil
9 tbs. boiling water - I leave this out altogether, it takes too long to evaporate I find, let me know what you think!
6 tbs. freshly squeezed lemon juice
4 and a half tbs. maple syrup
2 oz. toasted pinenuts, to sprinkle over the top, if wished

mix spices in a bowl and spread, with the salt, on a large platter.

cut the tofu into fingers, aprox four or six per packet

coat the tofu in the spices on all sides

heat the olive oil in a large pan, cook the tofu for four- five minutes on each side

mix the water if using and the maple syrup and lemon juice together. Pour over the tofu. it is supposed to disappear very fast, leaving a glaze, but i find it takes a while!

Serve immediately, with the pinuts sprinkled over. Yum. Experiment with this recipe.

Quinoa, almond and caper filled peppers

This recipe has been requested, is quite yummy, and unusual, not the familiar way to stuff a pepper! I have adapted it from a recipe I found on the internet for a stuffed tomato! So, other vegetables can be used.

measurements are very approximate - I just bung it all together, and it varies, but this is part of the delight!

for four people:

approzimately half a cup of quinoa, I like the red one. Cook this in three times the volume of water, for about 20 minutes.

Take the tops off four smallish peppers (preferably not green ones), remove the seeds and keep the 'lids' with the peppers. Make sure the peppers can stand up, slice a little off the base if necessary! Boil for approx five minutes in water, drain and cool.

meanwhile, chop and cook an onion in a little oil - I use sunflower oil.

Chop up a handful of almonds, mix with the onion, and add about a tablespoonful of capers, and a similar amount of currants.

mix all ingredients, pop in the peppers, put the tops on, drizzle with olive oil and place in an ovenproof dish and cook in a medium oven for 20 minutes.

Serve with rich tomato sauce:

one tin tomatoes in tomato juice, chopped

some garlic - 2 or three cloves

approx. one tbs. olive oil

a couple of sundried tomatoes, chopped

a splosh of red wine

herbs if you like

cook this gently for as long as possible - one hour is fine.

whizz in liquidiser briefly.

Serve with fresh vegetables of different colours and roast potatoes. looks good and tastes

yummy! I even found a photo, but it doesn't have the sauce

As we move away from summer, the beaches are looking more like this, just one Sky, waiting to play ball, and few people around.

This coming weekend, 3rd and 4th October and thereafter, we have availability at Michael House, so do get in touch and come for a couple of days or more!

Our three nights for the price of two offer, see the website, also starts now.

Hope to see you soon.