Ø   Index






Places of Interest


Pat’s Pantry




KFHS Development


Web Links


If you would like to publish information via this Noticeboard, please e-mail:



Ø   News


Nature’s Harvest Flower Festival



St Mary’s Goudhurst


15~17 September 2017


The Flower Festival will be open on Friday and Saturday 10:00~17:00, and on Sunday 11:00~17:00


Other entertainment includes a Saturday Night Concert by Fever Pitch from London at 19:00


Sunday Morning Harvest Festival Service will commence at 10:00, with closing Festival music by Kilndown Community Choir


A Plant Stall will be located outside the church and an Art Exhibition will be held in the Church Room


Refreshments will be available in the church on all three days



Ø   News


Royal Horticultural Society Show Handbook


The new 8th Edition of the RHS Show Handbook has recently been published and is available from all RHS outlets including RHS Gardens


This latest edition includes a number of important changes relating to the judging of vegetables and flowers which Judges and Show Secretaries should be aware of


Ø   News


Jim Buttress


Jim Buttress launched his book during 2016:


The People`s Gardener


Personalised copies can be obtained from his website:


Jim also gives horticultural tips and advice on Facebook and on his YouTube channel



Ø   Information


KFHS Committee Meeting Dates




Tuesday 8 August

Tuesday 10 October


Committee meetings are held at Detling Village Hall at 19:30.


Any matters Societies or members would like to bring to the Committee`s attention, please advise the Secretary not less than 14 days prior to any meeting.



Ø   Places of Interest


Godinton House & Gardens now has its own web page and has been integrated into the Sponsors section

The following link will transfer you:


Godinton House & Gardens



Ø   Pat’s Pantry


Pat`s Pantry

Normal Contributor:

Pat Westgate 01580 753895


To give Pat a break from creating her culinary masterpieces, here is a recipe from Germany for you to try:


Black Forest Gateau


Schwarzwälder Kirschtorte is so named because it contains Kirsch (Kirschwasser - a clear cherry schnapps) which is distilled in the black forest region of Germany.

‘Schwarzwälder Kirschwasser’ is a tradename.

For a truly authentic cake, cherries from the black forest area must be used, and the Kirsch must be distilled in the black forest.

The original recipe for the cake probably originates from Switzerland.


According to German guidelines for fine pastries, a black forest cherry cake must include the following ingredients:

> Chocolate sponge layers, the bottom layer can also be a sweet shortcrust pastry.

> Whipped cream or buttercream, or a combination of both.

> Cherries and Kirsch. The cherry spirit flavour must be noticeable.

> The gateau should be covered with whipped cream or butter cream and decorated with cream swirls, cherries and grated chocolate.



This black forest cake recipe uses a shortcrust pastry bottom because a sponge base can often be too moist to serve the cake properly.

Quantities for ingredients are for approximately 14 slices.


For the shortcrust pastry:

125g (1 cup) all-purpose strong bread flour.

10g (1 tablespoon cocoa powder) no instant product.

50g (1/4 cup) sugar.

1 pinch baking powder.

1 teaspoon vanilla sugar.

75g (1/3 cup) soft butter.

2 teaspoons Kirsch.


For the sponge:

4 eggs.

100g (1/2 cup) sugar.

100g (4/5 cup) all-purpose strong bread flour.

25g (3 tablespoons) cornstarch.

10g (1 tablespoon) cocoa.

1/2 teaspoon baking powder.

1 teaspoon vanilla sugar.

1 pinch cinnamon powder.


For the filling:

350g (12 oz) canned sour cherries.

250ml (1 cup) cherry juice.

2 tablespoons Kirsch.

2 full teaspoons arrowroot or cornstarch.

4 teaspoons sugar.

1 packet powdered gelatine.

3 tablespoons cold water.

800 ml (3 1/2 cups) whipping cream.

40g (3/8 cup) icing sugar.

1 teaspoon vanilla sugar.


For decoration:

Semi-sweet chocolate curls or shavings.



Preheat the oven and grease a 28 cm (11 in) springform pan.


Prepare the shortcrust pastry:

Sift flour, baking powder and cocoa into a mixing bowl, add butter, sugar, vanilla sugar and Kirsch.

Knead the dough either with your hands or with a hand mixer (kneading hook) for 5 minutes until the dough is smooth.

Roll out the dough and line the bottom of the springform pan, then prick the dough a few times with a fork. Bake in the preheated oven at 180°C/350°F for 15 minutes.

Remove the pastry immediately from the pan and let it cool on a wire rack. Clean the springform pan, grease the bottom and line with baking paper.


Prepare the sponge:

Break the eggs into a large mixing bowl, then use a handmixer at the highest speed and whisk the eggs until foamy.

Slowly sprinkle the sugar and vanilla sugar into the egg mixture while whisking.

Whisk for at least 2 minutes after the sugar is added. The egg mixture should be very fluffy and nearly white.

Sift and mix the flour and cornstarch, baking powder, cinnamon and cocoa, and stir into the egg mixture quickly.

Spoon the sponge dough into the prepared springform pan, flat the surface, and bake it for about 30 minutes at 180°C/350°F.

Remove the sponge from the oven, remove the ring from the pan and let the sponge cool.

Carefully peel off the baking paper and cut the sponge in half horizontally.


Prepare the filling:

Blend the arrow root/cornstarch with a little of the cherry liquid in a sauce pan, stir in the rest of the juice, and the 4 teaspoons sugar.

Heat the liquid until it boils, stir occasionally, and let it simmer for a minute, add the well-drained cherries (set some cherries aside for decoration) and remove from the oven.

When the mixture is cool add the Kirschwasser.

Soak the gelatine in the cold water for ten minutes, then warm it while stirring until the gelatine has dissolved. Let it cool.

Whip the cream until nearly stiff, add the gelatine, the sifted icing sugar and the vanilla sugar.

Continue whipping until the cream is very stiff.


Finishing touches:

Place the shortcrust pastry on a serving plate. Spread the cherries on the bottom layer, leaving 1 cm uncovered around the edge.

Add one-third of the cream and flatten with a cake spatula.

Place a sponge layer on top and press lightly. Spread half of the remaining cream and add the second sponge layer.

Fill a pastry bag (star-shaped nozzle) with 3 tablespoons of cream. Cover the entire cake, top and sides, with the remaining cream.

Decorate with cream swirls, place a cherry on each swirl, and sprinkle chocolate curls on the side and top of the cake.

Refrigerate the cake for at least 3 hours.


Guten appetite


Ø   Purchasing


Johnson`s Sweet Peas


Johnson’s Sweet Peas now has its own web page and has been integrated into the Sponsors section

The following link will transfer you:


Johnson’s Sweet Peas


Ø   Purchasing


Looking for Bikini Vases?


Supplies from:


C. Sales & Son


2. Warwick Road, Little Canfield, Dunmow, Essex, CM6 1GB


Contact: Sue Gowlett

01279 871 345



Ø   KFHS Development


Judges and Speakers


The Federation is very keen to increase the numbers of judges and speakers listed in the KFHS directory.

Have you ever considered becoming a judge at shows or giving a talk on your own specialist subject?


The Federation is continually on the lookout for additional people to train as judges, and anyone who is keen to share their interests in all manner of subjects – not necessarily associated with horticulture.

If you are already a judge or speak at society meetings but as yet are not registered in the Federation book please give us a call.


As a Society, have you booked your judges or speakers using your J & S list, or have you been able to find somebody by other means?

If so do you think you could persuade your contact to add their name to our list.

The Judges and Speakers list is a completely free means of introducing oneself to the numerous societies who are forever seeking to find new people to entertain or judge at their meetings or shows.


The Federation also arranges training for anyone who is keen to learn various subjects.

Vegetables - Flowers - Home Economics


The Federation published the latest edition of the Judges & Speakers list in December 2015.

If you would like to have your name included in the list or would like further information on training, please contact us.


Ø   Links


Royal Horticultural Society