Check out our giveaway competition we’re running on facebook – just like and share the photo for your chance to win six bars of Butlers chocolate worth £11.70! The lucky winner will be announced on the 3rd of May! Have a look at our facebook page to enter here. Good luck!
Bear bread roll recipe with step by step photos. You won’t want to eat these once you have made them because they are so cute!
Ingredients:
1 packet of Wrights ‘makes one loaf’ strong white bread flour
1.5 tsp of Doves Farm quick yeast
1 tsp salt
320ml luke warm water
a little marmite and a paint brush
Method:
All the instructions are on the back of the bag but here are step by step instructions on how i made them and how to bear-ify your rolls!
First of all empty the bag of flour into a large bowl, and add 10g of yeast (about a tsp and a half), and 8g of salt (about a teaspoon.)
Then add 320ml of luke warm water, and mix for 5 minutes to form a dough. Place dough onto a floured surface and leave to rest for 5 minutes.
Knead and stretch for 2 minutes and then leave to rest for 5 more minutes.
Your dough should be really smooth after the kneading. At this point you can just shape it into a loaf and leave it to rise in a loaf tin, or to make bear rolls..!
Divide your lump of dough into eight pieces. Grease two baking trays, and roll seven of your dough lumps into smooth little balls, placing four on one tray and 3 on the other. (At this point i was so excited to make their ears I forgot to take a photo of this stage.)
Take your eighth lump of dough and roll them into little balls, enough ears for seven bears.
Stick them onto your bears heads, work quickly as the dough does dry out, you might have to poke them abit to get them to stick.
They look like bears already! Cover with a damp cloth or cling film, I placed 2 tall glasses at either end of the tray before placing the damp cloth or clingfilm over as I didn’t want the bears to stick once risen, and it worked really well. Leave in a warm place until they have doubled in size, for about 30-40 minutes.
Pre-heat the oven to 230C, 210C for fan ovens, or gas mark 8.
Uncover and bake for about 18 minutes, mine were done in 15 – you have to keep an eye on them because their ears can catch easily, if they are browning to fast, cover with foil, or slightly lower the oven temp.
Once done, allow to cool, and then paint on cute tiny faces with Marmite, I used Vegemite 
Then fill with whatever sandwich fillings you like for the cutest sandwiches you’ll ever eat!
Honey Roasted Carrot Soup Recipe
I like this soup as a quick-ish dinner as you can whack the carrots in the oven, and once roasted, chuck all the ingredients in a pan and its done within a matter of minutes! Roasting the carrots is a little time consuming, but really adds to the flavour and makes it alot tastier!
Ingredients:
8 carrots
1 onion
4 cloves of garlic
1cm slice of ginger
4 tsp honey
Olive Oil
800ml vegetable or chicken stock
1 Orange
Salt and pepper
Coriander
To begin with, preheat the oven to 200C/180C fan/gas mark 6, then roughly scrape the carrots to get most of their skin off, and put them into an oven proof dish. Cover them with olive oil and honey, salt, pepper, and grate a little ginger over them, then use your hands to make sure they are evenly covered in the honey oily mixture. Cut the onion in half and cut one half of it into wedges, and wedge them between the carrots. Put them into the oven. They should take about 30-40 minutes, but in my old gas oven they took about an hour!
Once they are nicely roasted and caramalised, take them out of the oven.
Finely chop the garlic and onion, and gently fry in some olive oil in a medium sized saucepan. Add the carrots, breaking them up as you put them in the pan, and add the onion too, if they’re not too caramalised or as mine were, a bit burnt!
Add the hot stock, grate a little orange rind from about a quarter of the orange, add this to the pan, and squeeze a little juice from the orange and add this too. Simmer for 5-10 minutes.
Blitz with a blender, and serve with a loaf of our locally baked granary bread (warmed in the oven for 10 minutes or so.) Garnish with coriander and enjoy!
Breakfast is the most important meal of the day! If you don’t have time for a proper breakfast in the morning then whip up a batch of these on a Sunday and you’ll have a healthy breakfast on the go for the week ahead! They are quick and easy to make, and healthy too.
This recipe is great because its very flexible, if you don’t have sunflower seeds add pumpkin seeds, you can throw in different types of nuts, dried fruit, add some maple syrup, golden syrup or even some chocolate chips! These breakfast bars provide good sources of fibre, protein and healthy fats from the nuts and oats.
Ingredients:
100g of butter, plus a little extra for greasing the tin
200g porridge oats
50g sunflower seeds 
50g sesame seeds
50g roughly chopped brazil nuts
3 tbsp of honey
100g light muscavado sugar
1 tsp ground cinnamon
150g dried fruit, I used raisins and cranberries. Apricots, dates or prunes would also work well.
Method:
Heat your oven to 160C for fan ovens, or 140C/gas mark 3. Line a 1″ deep 18 x 25cm baking tray with grease proof paper and butter it a bit.
Mix the oats, nuts and seeds together and spread them over a roasting tin, then put them in the oven for a quick toast, about 5-10 minutes.
While your oats are toasting mix the butter, honey and sugar in a small pan and stir until the butter has melted.
In a large bowl mix the oats, nuts and seeds with the cinnamon, dried fruit and honey butter mixture until the oats are well coated.
Press mixture gently into your pre lined tin, and bake for about 30 minutes.
Cool in the tin, then chop them up into breakfast sized bars! Voila!
Once cooled, put them into an air tight container and they should keep for about a week.
Our Easter opening times are as follows:
Chapel Brampton Shop:
Friday 29th: 9 – 5:30
Saturday 30th: 9 – 5:30
Sunday 31st: Closed
Monday 1st: Closed
Tuesday 2nd: Open as normal
Billing Shop:
Friday 29th: 10 – 4:30
Saturday 30th: 10 – 4:30
Sunday 31st: Closed
Monday 1st: 10 – 4
Tuesday 2nd: Open as normal
Towcestor Shop:
Friday 29th: 9 – 5
Saturday 30th: 9 – 5
Sunday 31st: Closed
Monday 1st: 10 – 4
Tuesday 2nd: Open as normal
You will love our locally hand made hot cross buns, made to a very old traditional recipe from Tees bakery. Our big fat hot cross buns are made with plenty of cinnamon and spices, and are full of currants!
We’ve got a brilliant selection of freshly made local cakes in as well.
Our goose eggs are in and they are huge! There is a limited amount available.
Get stocked up on fuel, we have logs, coal and kindling available for the cold weekend ahead.
We also have J Arthur Bowers Compost 3 bags of 60L for £10.
Have a lovely Easter weekend!
We would like to congratulate Matthew Foster for coming 1st and winning the World’s Original Marmalade Awards using our Seville Oranges! Well done from everyone at Smiths Farm Shop!
Smiths Farm Shop is now on Facebook! So be sure to like/share our page to find out about whats going on at the farm and for more special offers, competitions and new products! Follow us on our Facebook page here!
Here are a few pictures of our pig Henry enjoying the sunnier weather we’ve been having!
And our donkeys Del Boy and Rodney
We now have large bales of good quality dust extracted wood shavings back in stock and are priced at £9.99.
We are still running our offer of Pegasus Mix now £6.99 was £7.49
And Pegasus Cubes at £5.99 was £6.49 for a limited time only!
