Autumn is the best time in Cornwall

With all the intentions to keep writing this blog regularly, here I am after what it seems an awful lot of time, and indeed it is.

I wanted to recap the summer time with some landmark pictures, but somehow it doesn't feel right, because without realising we are already running up for Christmas.

Where is everybody at this time of the year? Autumn is a fantastic season to enjoy and grasp the real Cornwall. It is quieter everywhere, you can finally feel the energy of the sea, nature is warming the eyes and heart and everywhere you visit gives you that feeling or experiencing the real thing.

Yet we are so quiet here at Tredethy and the big house with the roaring fire is warming a very few guests, who are really enjoying having the place for themselves.

Actually it is such a great idea to rent the whole house out for a weekend. A family or a group could easily feel the house (11 bedrooms) and we offer great rates, breakfast buffet every morning and dinners if you wish as well. I need to put up a proper page on Tredethy House website with all the info.

As for us, if you want to know what we have been up to, well, we had Halloween sparkles, apple picking, Harvest festivals and all in all we are cherishing the countryside for its purest air, good produce and sense of peace.

Nibbling on Tredethy apples and sipping a warm cup of spiced tea and a home made pumpkin muffin, that's what I am doing right now.

If you wish to have a try at these little beauties, here is how:

Vegan Organic Pumpkin Muffin recipe

These are very nice savoury muffins, to pair with a nice autumn soup or a fresh salad of leaves, sprouts and nuts. They are also good with jam.

250 gr. strong flour

200 ml non GM soya milk

2tbs oil (sunflower, rice, or mild olive oil)

1 medium cooked *pumpkin

1 tsp of sea salt

2tsp baking powder

1 tsp bicarbonate of soda

a good pinch of cinnamon

pumpkin seeds

Cook the whole pumpkin in the oven for about 20 minutes at 160 degrees. It will be much easier to prepare as it peels effortlessly. Take away the centre and mesh the pulp ready for the recipe.

Set the oven temperature to 180 degrees. Mix dry with wet ingredients, in no particular order, until you reach quite a dense batter. Mix in the sunflower seeds.

Fill your muffin tin with cases and batter up to nearly the edge of the tin and sprinkle with extra pumpkin seeds.

Cook for 25 minutes and you've got yourself a nice muffin to eat almost straight away but also the day after.