Finding Joy in Our 50s | Slow Living in England | Silent Vlog

Hello friends, and a warm welcome to our home in England! In today’s silent vlog, we’re sharing a little of our life in our 50s, with homemade food, an autumn walk and time together.
We’ll make pear and fig toasts, visit Exbury Gardens and explore a few villages in the New Forest, meeting some curious donkeys along the way. Back home, we’ll enjoy sweet potato and red pepper soup and bake traditional cream biscuits from my childhood in Galicia.
I hope you enjoy spending this time with us. Let me know in the comments if there’s a taste or smell that takes you back to your childhood — I’d love to hear your memories.
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Roasted Sweet Potato, Red Pepper & Coconut Soup
800 g sweet potatoes
3 red peppers
1 red onion
½ bulb of garlic (at least 4 cloves)
Olive oil, for roasting
1.2 litres vegetable stock
300 ml coconut milk
Juice of ½ lemon
Salt and black pepper, to taste
Fresh thyme, to garnish
A pinch of chilli flakes, optional

Galletas de Nata — Spanish Cream Biscuits
200 ml double cream
120 g light muscovado sugar, or white cane sugar
200 g plain flour, sifted
A little grated lemon zest, optional
A few drops of vanilla extract, optional

Pear & Fig Toasts
Slices of homemade bread
Pears
Fresh figs
Stilton cheese
Walnuts
Butter
Honey

The soup
Preheat the oven to 190°C.
Peel and chop the sweet potatoes, cut the peppers into large pieces and halve the onion.
Place on a roasting tray with the garlic and drizzle with olive oil.
Roast for around 40 minutes, until tender.
Remove the pepper skins and squeeze the garlic from its skins.
Transfer the vegetables to a saucepan and add the stock.
Simmer gently for 10 minutes.
Turn off the heat and stir in the coconut milk.
Blend until smooth, add the lemon juice and season to taste.
Garnish with thyme and chilli flakes, and serve with toasted bread.
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The biscuits
Mix the cream and sugar until smooth and creamy.
Add the lemon zest and vanilla extract, if using.
Sift in the flour and mix until combined.
Transfer to a piping bag and chill for at least 30 minutes.
Preheat the oven to 180°C / 160°C fan.
Pipe small rounds onto a baking tray lined with baking parchment, leaving space between them.
Bake for around 20 minutes, until lightly golden around the edges.
Leave to cool on the tray for a few minutes, then transfer to a wire rack.
Once completely cool, store in an airtight tin

00:00 Intro
00:26 A Quiet Morning at Home
01:18 Pear & Fig Toasts
4:36 A Slow Morning at Home
6:09 Preparing Supper
9:51A Walk through Exbury Gardens
14:19 Exploring the New Forest
16:41Back Home & Homemade Soup
20:53 Baking Childhood Biscuits
24:38 The Next Morning | Unpacking, Tea & Biscuits by the Window

#slowliving #silentvlog #englishcountryside #cookingfromscratch #lifeinengland