Skip to main content

Axe Estuary Wetlands and Seaton Marshes

We are so lucky that the Axe Estuary Wetlands (including Seaton Marshes) are just on Swan Hill House's doorstep.  As the evenings are getting lighter, take an evening stroll to the hides and watch the wide collection of wildlife.   Or take a tram and view the wetlands on wheels! 

The EDDc's Countryside Team and the Seaton Tramway host a number of events over the year from bird watching trips, bat spotting and BBQ's.  Take a look at the coming events list and give it a visit.

Meet the Birds sessions run on every second Thursday and last Saturday of the month throughout the year. No booking required and is free to join. Meet at Tower Hide.

Here is what's happening in April

Bird Ringing Breakfast - Saturday 13 April   8am - 12pm - free

Wild Wetlands BBQ - Friday 26 April  5pm - 7pm   - £2.50 per hot dog/burger

Contact the EDDS's Countryside Team on 01395 517557 or www.eastdevon.gov.uk/countryside for details on these two events


Bird Hide on Wheels - Saturday 27 April  5pm - 7pm - booking required and at a cost of £12.50 pp

Contact Seaton Tramway on 01297 20375 or www.tram.co.uk to book

Comments

Popular posts from this blog

Chocolate Orange Cake

The Ultimate Chocolate Cake

Whenever we need a good recipe, we search out Felicity Cloake's  ultimate recipes online at the Guardian Newspapers lifestyle section -  www.theguardian.com/lifeandstyle -  in which she makes and compares a variety of  chefs recipes to come up with an ultimate dish.  This chocolate cake recipe is all it should be, chocolaty, rich and have I mentioned, chocolaty.  However, for our Easter cake we changed the icing to a chocolate orange one and I give both buttercreams in the recipe below.  I hope you enjoy it as much as our guests did!

50g dark chocolate, melted and allowed to cool slightly250g butter, at room temperature250g light muscovado sugar½ tsp salt100g cocoa powder250g plain flour2 tsp baking powder3 large eggs 250ml milk50g chocolate chip


For the buttercream:

140g butter, softened50g cocoa powder200g icing sugarPinch of salt2 tbsp milk5 Oreo cookies

Grease and line the bases of 2 x 20cm springform cake tins with greaseproof paper. Preheat…

Raspberry Bakewell Cake

Our raspberry canes are sprouting leaves and we are hopeful of another bumper crop of fruit this Summer and Autumn.  Which is just-as-well as the frozen berries of last year's harvest are running out quickly - being used as a great companion to rhubarb in the breakfast compote.  
Also, it gives us a great excuse to make this bakewell cake for our Bank Holiday guests.  Passed to us by our great neighbour, Barbara, the recipe was a photocopy of a well used page, torn out of an unknown magazine. So full credit to the creator of this wonderful recipe can not be given.
Hope you love it!

Raspberry Bakewell cake
140g ground almonds 140g butter, softened 140g golden caster sugar 140g SR flour 2 eggs (large) 1 tsp vanilla essence 200g raspberries 2 tbsp flaked almonds Icing sugar to serve (optional)
Heat the oven to 180C / 160 fan or gas 4 and line a 20cm loose bottomed cake tin.  Put the ground almonds, butter, sugar, flour, eggs and vanilla extract in a bowl and mix together well.
Spread half the mixt…

Making the most of English Raspberries

Raspberry, Lemon & Yogurt Tea loaf





Because raspberry and lemon is such a fantastic flavour combination this tea loaf if a real success with our guests - and us.  Shamelessly nabbed from 'Yeo Valley Family Farm, The Great Britisih Farmhouse Cookbook' by Sarah Mayor, it is a recipe to make over and over and no one will mind.

Makes one 1kg loaf

250g plain flour
2 tsp baking powder
pinch salt
115g soft butter
225g caster sugar
finely grated zest and juice of 1 large lemon
2 large free-range eggs
100g wholemilk natural yogurt
25g ground almonds
200g fresh raspberries
100g granulated sugar, plus extra for sprinkling

Preheat oven to 180C / Gas 4. Grease & line a 900g loaf tin.Sift together the flour, baking powder and salt.Cream the butter and caster sugar until pale and fluffy, then beat in the lemon zest.Beat in one egg at a time. Add a spoonful of flourmix with the second egg.Mix in the flour and yogurt, and finally the almonds.Spoon a third of the mixture into the loaf tin, scatter wit…