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Hearthlight Hollow

Witchy vibes, recipes, foraging, crafting and teaching you how to live a more simpler life! The go to lifestyle brand
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09/06/2026

Having just made roast chicken, buttery potatoes with fresh dill and a pea shoot salad I did snigger to my self.

Christ on a bike times have moved on since my teenage years in the late 80s and early 90s.

Back then picky bits for tea wasn’t as glamourous and vinaigrette came out of a bottle.

I remember the first time I had proper vinaigrette dressing. I was 20, sipping a Kir Royale and having a salad in Covent Garden!

Fast forward a couple of years and I was living in Rottach Egern, Bavaria and the salads in one particular bar (Cactus) were out of this world, the lambs lettuce, the herbs, the dressing and let’s not mention the marinated meat and fish!

My love of salads and all things pickled (so long as they are flavoursome) was born.

Scoot forward to 2026 and I have realised you don’t need vinaigrette to make the salad dressing, there are plenty of options to dress a salad and tonight mine was the melted buttery dill that complimented the lime buttery chicken.

PS the dill is growing in my yard!

PPS keep your eyes peeled for flavoured vinegars!

29/05/2026

Today I made Thai style peanut coconut sauce.

Am having a love of bang bang chicken wraps at the mo and thought it’s the peanut sauce I am in love with so sod it let’s make my own sauce.

1 small red onion finely chopped
4 large garlic cloves minced (about 1 tbsp)
2 inches of garlic peeled and minced (about 2 tbsp)
1 red chilli finely chopped
1 can of coconut milk.

To start with fry the onion, garlic, ginger and chilli in a little rapeseed oil to release the aromas. Then add 1 can of coconut milk and let it gentle@simmer for 5 mins.

I added some sea salt but you can use soy sauce.

Allow to cool and then add 250g of smooth peanut butter, the juice of a lime, and blitz with a stick blender.

I added fresh coriander but honestly it doesn’t make that much difference to taste.

Tonight I am having it with breaded chicken and salad but it’s a great dipping sauce, goes great with tofu as well as homemade burger!

Let me know if you give it a go and lastly it’s vegan!

17/05/2026

Tarragon ice cream is so amazing I want share the recipe with you… currently trialling different bat s**t crazy flavours!

Ingredients

300ml whole milk
300ml double cream
150g caster sugar
6 egg yolks
20-30g fresh tarragon.

Method.

Firstly we need to separate the yolks from the whites, the whites can be used to make meringues.

Place the egg yolks and sugar in a bowl and whisk together until light and fluffy.

Meanwhile heat the cream and milk together in a heavy bottomed pan over a medium heat, until gently simmering. Do not boil or girly pops ya gonna scramble them eggs.

Remove the milk and cream from the heat. Add a little of the warm milk to the eggs and stir well. Keep adding it gradually and stirring constantly until it’s all well mixed.

Pop the pan back on a low heat and stir continuously. We are basically making a fresh custard which forms the base of all ice cream flavours.

After 10-15 minutes the custard will start to thicken and once it coats the back of a spoon the custard is thick enough. Think a slightly thicker creme Anglais.

Wash and pat dry the tarragon and pop into a blender, you can use a stick blender. Add the custard mix and blitz.

Allow the custard and tarragon to cool before straining through a fine sieve. My sieve wasn’t that fine so I used a muslin as well.

Simply pop the cooled mix into a freezer safe container and freeze.

The result is a mega smooth creamy tarragon ice cream.

16/05/2026

I have a vision for my new kitchen and I can’t wait to upcycle this “granny style” plant pot for my herbs!

13/05/2026

Wild Wednesday and let’s have Yorkshire pudding.

They haven’t risen to their usual height but I was guesstimating the quantities as my scales have ran out of batteries!

Left overs in the freezer!

200g of plain flour
3 eggs
300ml milk

Simple as that!

10/05/2026

Over the last few weeks I have been reflecting on lots of things!

Then just last week a friend asked me if I would be interested in going to France to teach wreath making this November!

Erm, hell yes!

A few weeks ago someone asked me why I stopped writing my weekly email as they miss it.

So this morning I decided that I am going to get my s**t together and I am going to make a plan moving forward!

My goal is to be more prominent on here and Instagram and start my newsletter again.

In my defence a lot has changed over the last 11 months. I have gone from working part time for a company to working full time but I have cleared my headspace (which I needed to do) and I am ready to come back to you all.

Wreath making will be back this winter and possibly some other workshops!

I am not gone and I hope I am not forgotten!
Xx

08/05/2026

I am super excited about these dining chairs.

Imagine them upholstered in a really bold and vibrant fabric!

These are for my dining room which I have colour drenched in Frenchic Black Forest but I am bringing colour back into the room through furniture and accessories.

Now to paint the frames or not to paint the frames!

06/05/2026

My design head is back!

How I have missed it, it’s been like part of me has been missing!

27/04/2026

I haven’t made flat breads in like forever!

So super easy so why haven’t I? Who knows!

500ml plain fat free yoghurt
500ml self raising flour
2 teaspoon baking powder.

You can also add garlic granules or herbs.

Simply add all the ingredients into a bowl and mix well together.

You can do this in your mixer with a dough hook but seeing as I am still doing my kitchen I am doing it by hand.

You want the dough not to be sticky.

Divide the dough into equal amounts and roll them out.

In a frying pan heat a little oil and add the rolled out dough.

Cook for a couple of minutes and you will see the bubbles rising, at that point I turn them over.

Allow to cool on rack.

These freeze so well and make the best pizzas.

Let me know if you try them!

05/02/2026

Wow Spring is starting to come to life.

I fear though, that if we have a frost before the blossom sets then there won’t be any plums in late summer.

Address

Carlisle
CA24DS

Telephone

+447939107976

Website

http://www.rockithome.co.uk/

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