The Dirt Creative

From The Earth For The Enviroment

The Dog House Bruges

Leanne - Jay

As soon as you enter The Dog House Bruges, you instantly feel at home. Welcomed into the Lovely B&B of Susie and Nick, with the wonderful company of Roxy and Dexter (there kind natured dogs)! Hence the name ‘The Dog House’. 

The attention to detail of the decor is as if you have stepped into an interior designers sketch book, with every curve in the wall, colour selected and home decor touches, you can see that hard work and dedication has been given to every aspect of the room to ensure you are filled with inspiration. My personal favourite was the Cocoon Hanging Chair looking out onto the Canal! But the living plant roof packed with sedum was also a beautiful touch! 

We left each morning feeling relaxed and replenished down to the warm handle of the linen bed sheets, freshly squeezed orange juice and delightful full English breakfast! Not forgetting before we left to give Roxy a back scratch and Dexter a treat! 

We enjoyed the opportunity to borrow the doghouse handmade bikes and ride around the beautiful town, with tips from Nick and Roxy, on the best pubs to quench our thirst and try some of the wonderful handmade Belgium Beer! 

My partner and I came away from our trip in high spirits and inspired by Nick and Suzie as they have created a wonderful business, which has only come from hard work and dedication to create a beautiful environment for their guests and I would say the best B&B in Bruges!

Lemon and Thyme Polenta Creams

Leanne - Jay

After such a lovely bank holiday weekend spent in the garden, there is nothing better than a sweet treat for all that hard work. Where everything else in the garden is still breaking through the earth, there is some beautiful thyme perfuming the garden every time I walk through.

So it came to mind to try something not so easy but a fresh and herbal sweet treat, when thinking of thyme the scent almost needs something bitter to cut through the perfume and so lemon feels suited to this herb. The crunch of the biscuit and softness of the cream is a perfect pairing.

Great for anyone who may be Gluten-free and to make the recipe vegan, swap the butter for vegan alternatives.

Ingredients -

125G Soft Unsalted Butter

110G Fine Caster Sugar

55G Polenta

150G Gluten-Free Flour

Zest of 1 Lemon.

1 Teaspoon of Fresh Thyme.

(Makes around 30 Biscuits)

For the Cream -

75G Soft Unsalted Butter

Juice of ½ Lemon

Zest of 1 Lemon

175G Icing Sugar

Method

  1. Preheat the over to 180C / Gas Mark 4 and line tray with baking paper.

  2. Beat the butter, rind and sugar until combined and stir in polenta and sifted flour.

  3. Shape into circular forms and place on baking sheet, press down in the centre of the form to create an indentation.

  4. Bake for around 15 minutes, once bakes cool on a wire rack.

  5. Once biscuits are cooled its time to add the cream.

  6. Mix all the cream ingredients together to create a light and fluffy mixture.

  7. Join two biscuits together with the cream mixture, once all have been filled leave to cool in the fridge for 10 minutes so the cream has a chance to firm up.

And then enjoy, hopefully on a sunny afternoon with a fresh lemonade and why not add a spring of thyme to freshen up your lemonade!

Finish your perfect afternoon, with a Dirt Creative candle to fill the air with beautiful scents from the garden. 

Lemon and Lavender Polenta Cake

Leanne - Jay

We love to bake with the ingredients from our garden, and one of our most favourite recipes is a cake baked with spring lavender grown in our garden and fresh lemons.

After such a cold winter, the promise of spring and warmth is enough to bring joy to many households. This recipe will heighten's spirits, from the heady scent of lavender and sharp citrus tang from the lemon. Also perfect for anyone who may be Gluten-free and to make the recipe vegan, swap the butter and egg for vegan alternatives.

Ingredients -

200G Soft Unsalted Butter

200G Caster Sugar

200G Ground Almonds

100G Polenta

1½ Teaspoons Gluten-Free Baking Powder

3 Large Eggs

Zest of 2 Lemons

For the Syrup -

Juice of 2 Lemons

125G Icing Sugar

2 Teaspoons Dried Lavender

Method

  1. Line the base of a cake tin with baking parchment and grease the sides lightly.

  2. Preheat the over to 180C / Gas Mark 4.

  3. Beat the butter and sugar till pale and whipped, either by hand or in a bowl with a wooden spoon or a mixer.

  4. Mix together the Almonds, Polenta ans Baking Powder, and beat some of this into the butter-sugar mix, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.

  5. Finally beat in the lemon zest and pour into the prepared tin and bake in the oven for 40 minutes.

  6. Due to this cake being flourless it may seem still undercooked after the 40 minutes, but check the cake with a skewer and if it comes out cleanish the cake is ready, remove from the oven and leave to cool on a wire rack in the tin.

  7. Make the syrup by dissolving the sugar on a low heat with the lemon juice, once dissolved add the lavender to infuse into the syrup.

  8. Once the cake has cooled, prick the cake and pour the warm syrup over the cake, leave the syrup to cool before taking it out of the tin.

We hope you enjoy the recipe as much as we do, perfect on a spring afternoon with a pot of fresh peppermint tea.

If you are inspired by the recipe, how about trying The Dirt Creative Scent Number 54 Lavender and Lime Collection. Which also includes dried spring lavender from The Dirt Creative Garden. 

The Dirt Creative

Leanne - Jay

Nature is one of the biggest inspirations for The Dirt Creative product, our garden in Hertfordshire is where we grow the flowers and herbs that are then produced into the dirt creative product. 

We source our inspiration from the seasons and the scents of Nature such as Pine and Rosemary, even our orange tree gives us the opportunity to grow fresh oranges and dry them to form into our lovely Orange and Rosemary Glycerin Soap. 

Scent Number 36 - Orange and Rosemary Glycerin Soap