Wednesday, 6 July 2016
|The Gates were opened on the 14th May|
|Story Telling in the Yurt|
|Story Weaving around the Garden|
|Children played and told stories in the Yurt|
|The magic wardrobe captured everyones imagination|
|Pottery Corner was a hit with Adults and Children|
|Drumming and poetry around the camp fire|
|Making new friends|
|Children looking for bees and honey with the story master|
|Circus skills galore|
Monday, 2 February 2015
Welcome to Ayurveda Northern Approach's new project. We are opening an outdoor learning center and it is called The Gathering Fields. Our first workshop in the yurt was an amazing success. The Spiritual spa day was co hosted by Helen Leece and Cindy Page and we explored Spring herbs and made wonderful cosmetics to take home.
Thursday, 1 January 2015
Thursday, 31 July 2014
Well, after the last recipe, I had some ricotta to use up and having paired it so well with the mint and broad bean, I figured it would make an equally friendly bedfellow to roasted peppers so I came up with this little tart - the nuttiness of the walnut and wholemeal pastry crust complementing the sweetness of the yellow and red peppers and the creaminess of the ricotta. You could add pine nuts if you liked (omitting the walnuts in the pastry), add cherry tomatoes or make it more of a quiche by stirring the ricotta into a couple of beaten eggs and some Greek yoghurt. Yum!
I had been thinking for a while of making a dip based on broad beans: initially, I thought about using feta as this is what I've used before in a broad bean and feta tart but then I thought that it would be nicer to do a smoother dip so I mashed up the broad beans, stirred in some olive oil, lemon juice some chopped mint and ricotta and et voila! a deliciously creamy dip which is equally at home on crusty seeded bread as on rough textured oatcakes.