Homemade Sakura (Blossom) Oil

So after my massive Blossom hoard today I felt inspired by a post I saw from Amy @the_enchanted_mother, making an oil from Dandelions and decided to make some blossom scented oil.

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Cherry Blossom Oil is well known for being rich in Anti-Oxidants and has soothing properties to promote healthy soft skin. The oil traditionally known as Sakura oil (from the Japanese Cherry Blossom Tree) has the most wonderful scent.

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Now I have only ever made a rose oil and lavender before which has a naturally stronger smell than this has now so I am following the same process and seeing how it turns out...

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1 🌸 Collect petals, morning time is better when the oils in the flower are at their highest. Put them in a plastic food bag and lightly bruise with a rolling pin.

2. 🌸Add them all to a jar of Olive Oil, the oil is a carrier oil, I used a small glass yoghurt pot as I don’t have too many petals so will make a smaller quantity. You can also use almond oil which adds a lovely scent of its own.

3🌸 Leave on a sunny windowsill for a few days, after a few days strain the oil through a cheesecloth or piece of Muslin, discard the petals, out the oil back into the original then repeat the process from step 1 with more petals.

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Repeat the process 4 times (or more) until the desired scent is reached.

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Have a go yourself with something from your garden. Another great one for cooking is herb infused oils. Herb infused oils are also great for muscle rubs and relaxants. I’ll put a blog post up ready for its spring cleaned debut soon!

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#waldorfathome#makeyourownoils#sakuraoil#naturalbeauty#cherryblossomoil

Lancashire Cheese and Onion Pie

As a Lancashire girl pies are my absolutely go to comfort food. We’ve recently been eating more and more Vegetarian Food and this age old recipe from the back of my cupboard is the ultimate comfort food. The rainbow is optional, but it certainly brightens up the Manchester Rainy Days!

Ingredients:

A loose bottomed pie tin, mine is 23cm but I recommend 20cm if you want enough pastry left to make a proper rainbow! (I ran out in the picture above)

For the Pastry:

50g Unsalted Butter , Cold, cubed

50g Lard, Cold, cubed just like my nana used to make it (or 100g of Butter if you are making the Vegetarian version)

200g Self-Raising Flour

A pinch of salt

2-3 tablespoons of cold water.

For the filling

2 large brown onions

Salt and White Pepper (Black does not work)

200ml water

300g Lancashire Mature Cheddar Cheese.

Egg for the egg wash.

How to make it.

To make the pastry sift the flour and salt into a mixing bowl, add the cubed butter and lard if using and rub through with the tips of your fingers, until it is all combined and the flour resembles more of a sandy texture. Add water little by little and bring together to a smooth pastry, flour, cover and chill until around 30 minutes before you assemble the pie whilst you make the filling.

To make the filling

Slice the onions as finely as possible, add a knob of butter to a pan with a lid, sauté the onions foe a couple of minutes before leaving them to soften with the lid on for around 10 minutes. We don’t want them brown, but nice and translucent. Add the water, salt and pepper, give it a good stir and leave to cook on a medium heat uncovered until the water has evaporated, check regularly as they will stick and burn quickly at this point. Set the onions aside to cool.

Now set the oven to 180 degrees centigrade, take the pastry out of the fridge and roll out I usually allow just under two thirds for the base and a third for the top. Grease and flour the tin. Line the tin with pastry, and prick the base with a fork.

At this point if you want to blind bake the pie for a super crispy bottom place the base with pastry on in the freezer for around ten minutes, take

it out of the freezer line with baking parchment and then fill with rice (or baking beads if you have them) bake for around 10 minutes.

Or if you cant be bothered with any of that faffing, my nana never did then just go straight ahead and add the filling. Layer your filling, half the onions, half the cheese and then repeat. Brush the top edge of your pie with egg wash and then add your top, gently pressing to fix it. Add a few slits in the top and egg wash the whole thing, then bake in the oven for around 40 minutes until golden brown and slightly bubbling on top.

To add a rainbow from any spare pastry knead a little natural food colouring into the left over dough, shape, add on top and then egg wash.

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The end result is delicious and if you haven’t ever tried a cheese and onion pie (I have had lots of messages saying so) then this one os for you!

Enjoy

K x

Spring Seasonal Table

One thing I’ve experienced over the past 18 months as I have deepened my connection with the world around me through Steiner, through rhythm, through ritual, through being present. Is the profound joy I experience bringing the beauty of nature into our home.

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Last year collecting flowers for the dinner table for me was an eye opener of actually how much diversity and beauty there is in my own garden..contrary to how that may seem at first glance. Being able to create beautiful displays for our seasonal table with a few flowers and branches grabbed from the garden - which cost NOTHING, but enrich our days is so nourishing for the mind, body and soul.

Of all my worldly possessions - and our home everyone comments on the flowers or the little handmade displays. There is something so beautiful in items that have been willed into existence with love, care and passion. A quality instantly recognisable.

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I’ve had to move our seasonal display from the window, the sun streaming through makes it so hot and having the window open has meant it has blown off onto the floor a few times..luckily nobody’s was injured, a few eggs suffered, and the birds nests are just about holding together. So swipe to see our continuing spring display with our home made seasonal mobile.

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I hope everyone is having a joyous and nourishing day ☀️🌼💐

K x