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Today when Mr Rigg and I went to do some food shopping in Chorlton we discovered that the Manchester Markets were set up outside the library. Of course, I couldn’t resist a quick snoop.
There were a couple of meat companies, a greengrocer, a sweetie stall, a bakery, and a number of cake stalls. I bought a lovely moist piece of gingerbread from one stall (I think they were called Peach Pie…) and then my eyes fell upon a stall with large glass jars filled with multi-coloured macaroons.
Now I’ve seen the trend for these pretty sweets all over the internet – they seem especially popular in the US at the moment – dainty coloured macaroons sandwiched together with a thin layer of something scrummy in the middle.
The girl selling macaroons today is currently making them from home and has called her little business The English Rose Bakery – which I think is a lovely name. Having never tasted these kinds of macaroons, I decided today would be my first taste.
I came away with a little tissue paper bundle of macaroons in chocolate, raspberry and salted caramel flavours. We have devoured the chocolate and raspberry ones, with the salted caramel one left for later. An after dinner sweet morsel – what a treat!
The two we’ve tried so far were delicious – the chocolate macaroon with a thin layer of chocolatey filling, and the raspberry one I think was spread with raspberry jam.
If you live in Manchester and fancy a sweet treat for a party, as a gift, for your wedding, or just to indulge yourself, visit their website: www.englishrosebakery.co.uk
Above image: The English Rose Bakery
That’s what I’m asking myself this morning. And no, that’s not a typo, I really do have a kilo of clotted cream. Why, you ask? Well, last night the company I work for held a stakeholder meeting in a local community and as part of dinner we served them delicious mini chocolate cakes with strawberries and a dollop of clotted cream.
With open community meetings you never know how many people are going to turn up, even if you tell people they must RSVP. So we usually end up with some leftovers which are divided up amongst the team. I came home with two ice cream tubs full of fresh strawberries…and a kilo of clotted cream.
I’ve truly never seen so much clotted cream in one tub – it makes your heart stop just to look at it! Sadly it’s not the deep golden yellow coloured cream of my childhood holidays in Devon, with that gorgeous crust that forms (my favourite part). But none-the-less it’s clotted cream and I need to dream up how to use it.
Ice cream is my leading idea at the moment. Primarily because it means Mr Rigg and I don’t have to get through a kilo of clotted cream before it goes off! And also because I’d like a new challenge and haven’t made ice cream before.
Perhaps I might make raspberry and clotted cream ice cream – billed as a ‘sophisticated version of raspberry ripple’. Or maybe I’ll just make a simple clotted cream ice cream to go with lemon and saffron cake which evokes childhood memories of saffron buns eaten in Devon on my granny’s terrace.
I could even save a little clotted cream to eat as it is, with strawberries and rose petals in a dainty sandwich.
The choices!
The little sister and I picked a bowlful of my first homegrown raspberries and a couple of wild strawberries. It was so exciting – my raspberry bushes have gone mad this year, with tons of fruit. Photos taken by me, but with my little sisters camera – I want it!
Eat the Earth 
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