Today is National Coffee Day and on Sunday it is International Coffee Day so we thought we would celebrate the only way we could here at Dimpsey Glamping, with Coffee Cake 😉

IMG 5909 1024x1024 - Recipe: Coffee cake with coffee buttercream and coffee glaze

 

INGREDIENTS

For The Coffee Cake

  • 200g unsalted softened butter, plus an extra 10g softened butter for greasing 
  • 200g caster sugar
  • 4 medium free-range eggs
  • 3 tablespoons coffee essence
  • 250g self raising flour

For The Coffee Buttercream

  • 100g unsalted butter
  • 200g icing sugar
  • 2 teaspoons coffee granules
  • 1 tablespoon boiling water

For The Coffee Glaze

  • 2 teaspoons coffee granules
  • 1 tablespoon boiling water
  • 100g icing sugar

 

METHOD

  1. Preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm cake tin.
  2. Start to make the cake by adding the butter and sugar to a bowl and beat and mix until fluffy and lighter in colour
  3. Add the eggs and carry on beating and mixing, add the coffee essence, mix in and then sieve in the flour and fold the flour into the mix until mixed thoroughly.
  4. Pour the cake mix into the cake tin and gently shake the tin so settle the cake mix.
  5. Bake for 25 minutes until golden brown and risen, but start to check the cake after 20 minutes and cook until golden.
  6. When baked, remove from the cake tin and allow to cool.
  7. Now make the buttercream by adding the softened butter in a bowl and whisk until fluffy, then sieve in the icing sugar and whisk again. Dissolve the coffee granules into the boiling water and then add to the buttercream and whisk once more. Then leave to stand.
  8. To make the glaze, dissolve the coffee granules into the water, then sieve in the icing sugar and whisk until mixed. Add a little more boiling water a few drops at a time if required so that the glaze is spreadable and pourable.
  9. Slice the cake horizontally into 3 slices. Add buttercream to two of the slices and then assemble back together to make a coffee cake sandwich with 3 layers of cake and 2 layers of buttercream. Pour or spread over the glaze on the top of the cake and allow to cool. Serve once glaze has set.
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A stay at Dimpsey Glamping isn’t just a place to lay your head at night. We want our guests to feel relaxed and pampered and that’s why we provide a full luxury retreat experience.

The Dimpsey Shepherd’s Hut not only has a woodfired hot tub (more about that next week!) but also a functional outdoor kitchen.

The kitchen was designed by the lovely people over at Blackdown Shepherd Huts who also made the Dimpsey Hut. They based the shape of the outdoor kitchen on the shape of the hut so it would blend in and to make blend in even more, they even used the materials including green oak, which will beautifully weather over time.

Dimpsey0417 BC 9S9A6455 1024x683 - The Dimpsey Glamping Outdoor Kitchen With Woodfired Oven

Photo Credit: © Ben Carpenter Photography

The outdoor kitchen provides space, cover, a prepping area, sink, table and woodfired garden oven from The Garden Oven Company and we always have logs to burn on hand.

The most popular food that guests cook in our outdoor kitchen is pizza, chicken and potato dishes, but you can cook anything you like in the oven. We can even provide recipe baskets for our guests that include everything you need to make the perfect romantic meal under the stars. Not only that, but we can also make you freshly made pizza dough and provide steak, sausages, beef and lamb directly from our own farm. Around the hut you will find thyme, sage, chives, mint and rosemary growing, so you can help yourself to fresh organic herbs to add to your meals too.

2016 06 25 15.25.25 e1501845917389 1024x1024 - The Dimpsey Glamping Outdoor Kitchen With Woodfired Oven

We want every part of your stay to feel unique and special. A meal under the stars, perfect.

Dimpsey0417 BC 9S9A6388 1024x683 - The Dimpsey Glamping Outdoor Kitchen With Woodfired Oven

Photo Credit: © Ben Carpenter Photography

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Who doesn’t love a sangria on a warm Summer’s evening? The fruity, easy to drink cocktail is a real hit all over the world but originates from Spain. However, here at Dimpsey we like to have our own spin on things so we have created, just for you, our Dimpsey Sangrietta Cocktail. A nod to the traditional sangria but with a light fresh taste. Enjoy!

dimpseysangriacocktail

INGREDIENTS

  • 1 litre of lemonade (the fizzy kind!)
  • 1/2 bottle of sparkling white wine
  • 175ml rum
  • 150g raspberries
  • 1 orange (sliced with peel left on)
  • 1 green apple (sliced with peel left on)
  • 1/2 lemon (sliced with peel left on)
  • 1/2 lime (sliced with peel left on)
  • 2 teaspoons of honey
  • 1 teaspoon grated ginger OR cut into chunks and peel – add as a taste (grated) or to nibble on whilst drinking (chunks)
  • A few fresh mint leaves (ripped by hand)

METHOD

  1. Add everything to a large bowl or pitcher and stir to mix for at least a minute
  2. Refrigerate for at least 2 hours (overnight is even better)
  3. Serve in chilled, or even better, frozen glasses!
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The warm and bright Summer days are here. Hazy sunny mornings and long warm evenings mean we can enjoy eating and entertaining outside for longer.  We all love desserts but in this hot weather they need to be light and fresh.  This is why I love Panna Cotta. It has the creaminess and luxuriousness of a comforting dessert but it is light in texture. Topped with strawberries – how can you go wrong? 😉

strawberry and champagne panna cotta

Ingredients

  • 3 gelatine leaves
  • 450ml double cream
  • 200ml whole milk
  • 150g white caster sugar
  • 1 vanilla pod
  • 400g strawberries
  • 100ml of champagne or sparkling white wine
  • handful of blueberries
  • springs of fresh mint

Method

  1. Add the gelatine leaves into a bowl of cold water to soften, this will take about 5 minutes or so, so whilst this is softening, let’s make the panna cotta.
  2. Pour the cream, milk and 100g of white caster sugar into a pan, split the vanilla pod, scrape out the seeds with the back of a knife or a teaspoon and add the seeds and also the now empty pod to the cream, milk and sugar.
  3. Heat gently until hot, but do not let it boil. Remove the gelatine leaves from the water, gently squeeze to remove any excess liquid then add the leaves one at a time to the hot cream. Stir until dissolved. Leave to stand for 20-30 minutes until cooled by which time the vanilla pods should be suspended in the liquid. Strain the mixture through a sieve into 4-6 serving glasses (depending on how much you want in each glass!), then chill for four hours (if the weather is very warm, you may need to chill for 5 hours).
  4. Add the strawberries, the last 50g of white caster sugar and the champagne to a pan and gentle simmer (do not boil!) until strawberries start to break down and sugar dissolves. With the back of a wooden spoon gently mash the strawberries. Once strawberries are slightly mashed and warmed through, leave to cool and then chill until ready to serve.
  5. Just before serving, add a generous topping of the chilled strawberry mix to each panna cotta, sprinkle on a few blueberries for an extra burst of freshness and decorate with a sprig of fresh mint. Enjoy!
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Phew! It’s hot and it’s about to get hotter this weekend with a mini heatwave hitting the UK.  However, we know just the way to cool down by making these very tasty (and adult only) mojito ice lollies. They are easy to make and are a great way to relax during a summer evening outside the Dimpsey Glamping Shepherd’s Hut after you have cooked your meal in the outdoor kitchen!  If you want to make these for children you can simply leave out the rum, but for a delicious fun grown up treat, leave the rum in ;). These would be also perfect for a summer’s afternoon picnic or even a garden party!

mojitoicelollies - Recipe: Mojito Ice Lollies! An ice lolly for the grown ups.

Ingredients

  • Juice of 9 limes
  • 300ml water
  • a handful of fresh mint leaves- slightly crushed
  • 100g sugar
  • 2 tbsp white rum

Method

  1. Pour the lime juice and water into a jug and leave for 5 minutes.
  2. Add the mint, sugar and rum.
  3. Blend all of the ingredients until thoroughly mixed.
  4. Pour into a lolly mold and leave to freeze for approx 6-8 hours.
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A ‘Sunshine Cocktail’ is probably one of the most used recipes in cocktail books, however, each recipe is slightly different and I’ve yet to see two the same! So we decided to create our very own version perfect for these warm sunny afternoons, relaxing to the sounds of nature or reading a book here at Dimpsey Glamping. So I am excited to share our recipe for the ‘Dimpsey Sunshine Cocktail’, it’s quite potent but very summery 😉

sunshine cocktail

 

Ingredients

  • 1 shot (25ml) of white rum
  • 1/2 shot (12.5ml) of vermouth
  • 1/2 shot (12.5ml) of gin
  • 200ml pineapple juice
  • 50ml orange juice
  • A dash of grenadine
  • A slice of orange
  • Cocktail cherry
  • Ice
  • And a large tumbler cocktail shaker and glass

Method

  1. Add everything to a cocktail shaker apart from the orange slice and the cherry.
  2. Shake well with cracked ice, then strain into a chilled cocktail glass.
  3. Add the orange slice and cherry as a garnish.
  4. Serve straight away and enjoy!
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This week is National Pie Week, and here at Dimpsey Glamping we do love our pies! Whether savoury or sweet, we love scrumptious fillings encased in beautifully baked pastry.  We have seen a lot of savoury pie recipes floating about the internet this week, so we thought we would be a little different and share our favourite recipe for Lemon Meringue Pie from BBC Good Food.

acid-1153403_960_720

Ingredients

For the pastry
175g plain flour
100g cold butter cut into small pieces
1 tbsp icing sugar
1 egg yolk
For the filling
2 level tbsp cornflour
100g golden caster sugar
finely grated zest 2 large lemon
125ml fresh lemon juice (from 2-3 lemons)
juice 1 small orange
85g butter cut into pieces
3 egg yolk and a 1 whole egg
For the meringue
4 egg white, room temperature
200g golden caster sugar
2 level tsp cornflour

Method

For the pastry, put the flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Using the pulse button so the mix is not overworked, process until the mix starts to bind. Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into flutes. The pastry is quite rich, so don’t worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 1⁄2-1 hour (or overnight).

Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6. Bake the pastry case ‘blind’ (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside. (Can be done a day ahead if you want to get ahead.) Lower the oven to 180C/fan 160C/gas 4.

While the pastry bakes, prepare the filling: mix the cornflour, sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make orange juice up to 200ml/7fl oz with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks (save white for meringue) and whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn’t curdle.) Take off the heat and set aside while you make the meringue.

Put the egg whites in a large bowl. Whisk to soft peaks, then add half the sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the rest of the sugar as before until smooth and thick. Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl. Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 1⁄2-1 hr before slicing. Eat the same day.

Enjoy!

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Sometimes on a cold winter day all you need is a bowl of hot, thick, homemade soup to keep you going. There is always something very comforting about soup and this butternut squash and sweet potato soup will certainly give you that warm and cosy feeling!

pumpkin-soup-1685586_960_720

Ingredients

  • 500g sweet potatoes, peeled and diced
  • 1 butternut squash, peeled, deseeded and diced
  • 1 tablespoon clear honey
    1 tablespoon olive oil plus a little to drizzle over at the end
  • 2 onions, peeled and chopped
  • 3 garlic cloves, crushed
  • 1 litre vegetable or chicken stock
  • 1/2 teaspoon cumin seeds, gently crushed
  • 1 teaspoon grated nutmeg
  • 100ml double cream
  • small bunch of fresh chives, chopped finely
  • pinch of black pepper
  • pinch of salt

Method

  1. Heat oven to 220C/200C fan/gas 7. Put the sweet potato and butternut squash on a baking tray and add the honey and a drizzle of olive oil. Roast for 40-45 mins until soft and starting to go brown and sticky around the edges, stirring occasionally.
  2. Meanwhile, fry the onions in 1 tbsp olive oil until soft, then add the garlic, chicken stock, cumin and nutmeg. Bring to the boil, and simmer for 5 mins.
  3. Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. Blend everything until smooth using a stick blender. Stir in most of the cream and bring back to a gentle simmer, and season with salt and pepper to taste.
  4. Serve by drizzling a little cream over the soup, sprinkling the chopped chives and pinch of black pepper.

Enjoy!

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There is something deeply satisfying about cracking the crisp sugar topping and the sumptuous smooth luxurious creamy filling of a home made crème brûlée.  Perfect for this time of year when it’s starting to get chilly outside. So light the fire and watch your favourite old movie with one of these in your hand and you’ll feel all cosy!

creme-brulee-895358_1280

Ingredients

  • 2 ¾ cups whipping cream
  • 1 vanilla pod
  • 4 large egg yolks
  • 1 whole large egg
  • ¾ cup sugar, plus extra for the brûlée

Method

  1. Preheat the oven to 325°F and place 6 ramekins in a large deep sided roasting dish where the sides of the pan are higher than the ramekins.
  2. Heat the cream on medium low with the scraped seeds of the vanilla bean pod (and the pod, too, if you wish).  Heat the cream for about 5 minutes, watching so that it doesn’t boil over.
  3. In a separate bowl, whisk the egg yolks, whole egg and sugar together. Whisk in the hot cream slowly, whisking constantly (but not overly vigorously) until all has been added. Strain and then ladle or pour this into the ramekins. If any small bubbles appear on the surface of the custards, use the corner of a paper towel to dab them off (the bubbles, if left on, prevent the brûlée from browning easily and evenly).
  4. Pour boiling water carefully around the brûlée dishes, so that the water comes up just past halfway up the dishes and carefully take this to the oven. Bake the custards for about 30 minutes, until they are set around the edges, but still have a little jiggle to them when gently moved. Let the custards cool for 10 minutes in the water bath, then remove them using a tea towel or oven mitt to cool completely on a rack. Chill the custards for at least 3 hours before serving.
  5. To serve, sprinkle each custard with a thin layer of sugar. Carefully ignite a kitchen butane torch and caramelise the sugar by moving the torch back and forth over the custard, about an inch or 2 away from it. Sprinkle another thin layer of sugar over the first layer and torch it, repeating another 2 times or until the desired caramel layer is achieved. Serve immediately.

Enjoy!

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We love our garden oven from The Garden Oven Company! When you think about eating al fresco, you probably think summer afternoon parties and late evening summer BBQ’s, but a garden oven really is for all year round. This is a fantastic recipe to make in your Garden Oven for the autumn and more wintry months. It’s rich, tasty, and full of flavour.

This is a great way to use the residual heat left in the garden oven after cooking the Sunday roast. The prep of the veg etc. can be done at the same time as you are doing the veg for lunch and can be left to marinate while the lunch is being cooked and eaten.

20161009_122559

Ingredients

  • 500g diced lamb
  • 1 onion, peeled and chopped roughly
  • 2 carrots, chopped
  • 2 garlic cloves, peeled and crushed
  • 1 sprig of rosemary
  • One half of a red chilli, de-seeded and chopped
  • Zest of a small orange
  • 375ml red wine
  • 1 tblsp unsalted butter
  • A glug of olive oil
  • 1 tblsp plain flour
  • 1 x 400g tin of chopped tomatoes
  • 250 ml vegetable stock
  • 1 tsp balsamic vinegar
  • 1 x 400g (approx) tin of butter or cannelloni beans

Method

Get the temperature of the garden oven back up to 200-250°C after the roast has been cooked and just before cooking the stew. With the heat stored in the bricks and the high temperature at the start of cooking the stew and with no further wood added, a slow and lowing temperature dish will result.

1. Place the lamb in a bowl with the onion, carrots, garlic, chilli, rosemary, orange zest and red wine. Leave to marinate in the fridge for at least 30 minutes- longer is better.
2. Bring the contents of the bowl to room temp, prior to placing in the oven.
3. Tip the contents of the bowl into a cast iron casserole and then mix in the flour, tomatoes, hot stock and balsamic vinegar.
4. Cover and place directly on the stones in the oven and leave to slowly cook until the oven has cooled down completely.
5. When serving, add the beans and then warm through.

A delicious and warming stew to have reheated quickly on a weekday after a long day at work!

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