For a little while now we have been taking our baking inspiration from the 1970's Good House Keeping cook book, as foodies our interest in baking and cooking is not limited to the present. So we were really happy when we recently found a small book of 'Receipts' published in 1842, as recipes were called then. Its fascinating to see how cooking and baking has changed over the years, the basic methods are familiar but the quantities sometimes used are quite large. Cakes were much richer then with some using 1 pint of treacle or 12 eggs. The blancmange recipe requires four calf's feet, which is not very appealing or practical!
But the recipes that have not changed are the basic methods of preserving, so we thought we would try 'Preserving Cranberries' from the 1842 'Receipt' book. After translating 'gill' and 'pound' measurements, the proportions are equal weights of cranberries to sugar, with 142ml of water per 450gr of sugar used. We used 300gr of cranberries and sugar with 100ml of water. Its a very simple and quick recipe, firstly wash your cranberries, then gently dissolve the sugar and water in a pan on a low heat. Then add your cranberries to the pan and boil them slowly, stirring regularly for about 15 mins or as the book says 'until they are quite soft and of a fine colour'. Pour warm into your hot sterilised jars and leave to cool. The result is a beautiful rich red preserve which is perfect for your Christmas dinner or just with some nice bread and butter!
If you would like to learn more about preserving techniques and for recipe inspiration, take a look at the wonderful Newton & Pott and become a modern preserver.
It's our 2nd Birthday, and to say thank you to everyone for supporting us over the last couple of years, we are offering a special 10% Discount off all orders this week!
Just enter the code 'minor2nd' at checkout*.
We've had a wonderful year and were honoured to be listed in Elle Decorations directory of best online shops. Also incredibly happy to be featured in three amazing new cook books: 'Symmetry Breakfast', 'Spoon Cookbook' and 'Ferment, Pickle, Dry'.
To celebrate; everyone who places an order in November will automatically have the chance to win one of the books, with THREE winners picked at random in early December. If you have a cook book preference, please make a note when placing your online order.
*Discount offer expires 20th November at midnight. Happy Shopping!
A little late post.....Minor Goods founder Zoe recently caught up with Emma from A Quiet Style blog, it was really lovely to be featured on Emma's wonderful blog as we share a love of simple style, nature and well being. Zoe chatted with Emma on how a change in lifestyle influences the products she develops and curates for Minor Goods. To read the full interview and find out more about the inspirations behind Minor Goods take a look at A Quiet Style.
We came upon A Quiet Style on Instagram where Emma shares beautiful images of her daily life in Brighton with her family. We love Emma's autumnal shots styled with our Slow Brew Mug, Handmade Reusable Linen Filter and Tea Towel. Perfectly capturing those precious quiet moments and appreciating the everyday rituals.
A big thank you to Emma for her kind words and support of Minor Goods and small independent brands! Photographs from A Quiet Style on Instagram.
With the change in seasons and the darker nights, it is definitely time for some winter warming food. These beautiful shots are by Wallflower Kitchen of Aimee's delicious Maple Roasted Parsnip and Celeriac Soup. We love the moody vibe of these photos and you just want to dive right in to the comforting soup! All beautifully served and styled with our stoneware everyday bowls and dessert plates.
We first came across Aimee this time last year whilst searching the internet for a Coconut Treacle Toffee recipe, which by the way is amazing! It's made only with coconut ingredients but in fact tastes just like treacle toffee! Another perfect recipe for this time of year.
Wallflower Kitchen creates amazing vegan recipes, whether you are a vegan or not, and just food lovers like ourselves then we highly recommend taking a look at Aimee's blog for inspiration.
We are big fans of The Great British Bake off and as it's the final this week we have a baking (& bananas) themed post. The lovely Edd Kimber who was the winner of the first series has been enjoying wearing our unisex denim apron. Perfect for all bakers and makers with its simple design and big front pocket.
Edd has a fantastic You tube channel 'The Boy who Bakes' with handy baking tips, and delicious recipes. The one that caught our attention is his The best banana bread as we are always on the look out for banana based recipes (slightly hooked on bananas). Edd also has helpful instructions on how to quickly ripen bananas so you never have to wait to make banana bread! If you're as bananas about bananas as we are, then take a look, happy baking!
September has been an exciting press month for minor goods, a huge thank you to Gina from Fable Media who manages all our PR.
ELLE DECORATION - OCTOBER ISSUE
We were incredibly honoured to be listed in Elle Decorations 'Top of the online shops' feature in their October issue, alongside other amazing brands! They listed our beautiful handcrafted oak boards as their 'hot buy'. Our wood boards are handmade in Scotland by the talented Object Company, exclusively for minor goods. We are also listed in their online feature 'The 23 best online homeware shops'. Thank you Elle Decoration you made our year!
TELEGRAPH MAGAZINE - THE INTERIORS ISSUE 24th SEPTEMBER
Thank you to The Telegraph magazine for featuring our plane wood utensil set in 'The Interiors Issue'. All about 'cool neutrals and natural wood'. This blends perfectly with our latest minor goods shoot, mixing pale natural woods with matt grey and white ceramics for a simple pared-down look.
HOME SHOPPING SPY - SEPTEMBER HOTLIST
Great to see our new little cups listed in Home Shopping Spy's 'September Hotlist'. Thank you Michela (Ideal Home's Style Editor) for the lovely feature! This is one of our favourite shots from the latest photo shoot. We work with the very talented duo; stylist Clare Piper and photographer Luke J Albert who share our love of the 'less is more' aesthetic and good food!
It's that time of year again and last weekend we were fruit picking and jam making in the beautiful East Sussex countryside. Like last year we went when it's not peak season (maybe next year we will get our fruit dates right) but we still managed to pick enough plums and blackberries to make 12 pots of jam. In the next few weeks there will be plums aplenty and the wild blackberries should be perfect for picking.
We used classic jam recipes from our friends fifties preserving book. There are no pictures and the recipes tend to be short but it gives you all the basic instructions for making a good jam. Our favourite is the blackberry jelly which is a beautiful deep colour and is perfectly smooth. To mix it up a bit we also made a batch of red plum and yellow plum jam, luckily it was a windy day so we could easily pick up all the fallen ripe plums. We also made a plum tarte, which was incredibly easy and delicious (especially simple when you use frozen puff pastry). It was a plum themed weekend!
Thanks to Kate Sherman and her family for a fun weekend of fruit picking and jam making. They will be making the most of the ripe fruits over the next few weeks to batch make their yearly supply of jam!
If you would like to learn more about preserving techniques our lovely friend Kylee from Newton & Pott is running four different masterclasses throughout September in London. Take a look at Newton & Pott and become a modern preserver.