All posts by clairecoxtranslations

Winter salads – definitely not a contradiction in terms

Salmon en croute and salads

Salads in winter? As the snow begins to fall outside, you might be forgiven for thinking that a salad is the last thing you’d want on a cold winter’s day, but I beg to differ. Grain or pulse-based salads can be surprisingly good in dreary weather – and of course they’re packed full of goodness too, with plenty of potential vegetable variations and tasty dressings. I often serve them just warm too, which makes them even more tempting – although, like most things, they’re usually even better left overnight in the fridge for the flavours to mature. Inspired by the ‘salades tièdes’ you find in France, you can add cooked chicken or duck, or any meat of your choice, but vegetarian options are excellent too. Mediterranean Chicken salad is one of my all-time favourites, although definitely better in summer when the tomatoes and basil are at their peak.

This weekend I hosted another family gathering as a belated Welcome Home party for my younger son and daughter-in-law, and a chance for some of the wider family to say their farewells before they disappear off to the States in February. We’ve been eating a lot of meat recently, so I opted for a Salmon en Croute (with kale pesto) as our main dish, but prepared a couple of substantial salads to accompany it: one with Puy lentil and squash, and the other based on quinoa, with nuts, seeds and herbs. Both delicious and very well received, especially by my student niece who said it was just what she fancied for student lunches on campus rather than the boring sandwiches usually on offer. As my son commented, also great to make ahead at the weekend and take for packed lunches to work, saving a fortune on equivalent bought offerings on the high street – and twice as nice!

Leo in snow garden Jan 2019

Puy Lentil & Roast Butternut Squash Salad – serves 8-10

250g Puy lentils
1 bay leaf
1 clove garlic
sprig of parsley
sprigs of thyme
1 tsp wholegrain mustard
1 tsp sugar
juice of half a lemon
1 clove garlic, crushed
1 butternut squash
1 yellow pepper
2 red onions
2 cloves garlic
sprigs of thyme
sage leaves
seasoning
handful pumpkin seeds, lightly toasted in the oven or in a pan
100g feta cheese, diced

Peel the butternut squash, remove the seeds (if you have time, you can wash and dry the seeds, coat in oil, season, then put them on a tray in the oven at 200°C/gas 6 for 5 minutes until they start popping, then add to the finished salad below), cut the flesh into large chunks and place in a roasting tin with the quartered onions, 2 roughly chopped garlic cloves and chunky slices of yellow pepper, plus a handful of sage leaves and the leaves from the sprigs of thyme, then add a generous glug of olive oil and turn to coat thoroughly. Season well. Roast for 45 minutes – 1 hour or until the vegetables are soft and starting to brown at the edges. Remove from the oven.

Meanwhile put the lentils in a pan, cover with plenty of water, bring to the boil, simmer for just one minute, then drain. Return to the pan and just cover with more water or vegetable stock if you have it. Add the bay leaf, sprigs of thyme, garlic and parsley. Bring back to a simmer and cook gently for about 20 minutes, until just tender. Drain the lentils, and discard the herbs and garlic. Make a dressing with 5 tbsp olive oil and the juice of half a lemon juice, then add 1 tsp wholegrain mustard, 1 clove garlic (crushed) and 1 tsp sugar, whisk (or shake if using a jar) and season. Taste to check acidity and adjust if necessary. Pour over the warm lentils and place in a large bowl.

Add the roasted vegetables to the lentils, draining off any excess oil, and stir gently to mix. Stir in the pumpkin seeds (your own, prepared as above, or bought seeds) and finally sprinkle with the diced feta cheese. Good served warm or chilled.

Herby Tomato, Rocket & Quinoa Salad – serves 8-10

300g quinoa (I used red and white quinoa with added bulgar wheat from Waitrose)
Vegetable stock (or water)
Olive oil
Juice of half a lemon
Seasoning
1 tsp wholegrain mustard
1 tsp sugar
1 clove garlic, crushed
200g cherry tomatoes, halved
Good handful of cavolo nero leaves, stems removed and finely sliced
Bunch of spring onions, finely chopped (or lightly cook some sliced leeks, if you prefer)
Bunch of coriander, roughly chopped
Handful of cashew nuts, toasted
Handful of pine kernels, toasted
100g dried cranberries
1 small bag of fresh rocket

Cook the quinoa according to the packet instructions: mine suggested rinsing first, then cooking in boiling water or vegetable stock for 12 minutes and draining. Place in a large bowl.

Make a dressing with 5 tbsp olive oil and the juice of half a lemon juice, then add 1 tsp wholegrain mustard, 1 clove garlic (crushed) and 1 tsp sugar, whisk (or shake if using a jar) and season. Taste to check acidity and adjust if necessary. This is exactly the same dressing as the previous recipe, so if making both salads, it’s much easier to double the quantities and make it all at once. I find the jar method the easiest: simply add all the ingredients to a large jar and shake to mix. Any left over can be left in the fridge for a week or so.

Add the chopped tomatoes, finely sliced kale, coriander, rocket, dried cranberries, chopped spring onions (or leeks) and toasted cashews and pine kernels to the quinoa and mix well. Season to taste, pour over the dressing and mix well. As before, serve warm or chilled.

Poppy and Leo snow Jan 2019

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Guilty secrets – or super-easy puddings…

poppy and me recuperating after knee op

Sorry for the huge amount of time that’s elapsed since I last posted – I can only blame pressures of work, frantic Christmas preparations and finally getting a date for my knee operation on Christmas Eve of all days! Despite my fears about the operation being cancelled, it went ahead like clockwork – very impressed with the staff in the orthopaedic unit at Maidstone Hospital. I was back at my son’s house in time for Stollen and tea the same day and able to enjoy a very small portion of Christmas lunch the next day with my family. I’m so grateful that I can now look forward to the year ahead with the prospect of my knee improving at long last – and I should have recovered sufficiently by the start of the gardening year in late March/April to do most of the jobs I want to do.

Christmas has been a time of sitting with my knee raised, ice pack in place, religiously doing my physio exercises, while everyone else cooked, walked the dogs and waited on me hand and foot – a very novel experience! Slowly but surely I’ve been feeling stronger, returning home on New Year’s Day. Today I had the clips removed from my various (very neat) wounds, and last Friday the physio gave me the go-ahead to walk with one crutch or even none if I felt strong enough. So much better than when I ruptured the ligament in the first place and had my knee in a brace for the first couple of weeks, causing my muscles to atrophy in the meantime… This consultant doesn’t believe in leg braces, preferring to allow people to gradually move the joint as they are able, aided by judicious use of physio – so far, so good.

New Year’s Day also marked the return of my younger son and daughter-in-law from their world travels: so good to be reunited with them. Perfect timing as they are now on dog-walking and cooking duties until I’m back in action fully 🙂

Yesterday we had a houseful of guests for a welcome home party, with my son cooking a delicious roast dinner – rib of beef, roast potatoes and parsnips, mashed carrot & swede, sesame-fried kale and Yorkshire pudding: delicious! They even had to go down to the allotment first to harvest the parsnips and kale. In return, I felt strong enough to make a pudding or two – very easy, minimal-effort puddings I should add! My son had opened a can of condensed milk the day before to make Vietnamese coffee, brought back from his travels, so I turned to one of my stand-by storecupboard sweets, based on a recipe from an M&S Family Cookbook from the 1980s. Called simply lemon flan, it tastes for all the world like a lemon cheesecake, yet contains no cheese – and always goes down well, especially with fresh fruit. Oh, and I used the rest of the tin of condensed milk in this equally easy traybake, one of my boys’ all-time favourites: Marbled Energy Bars. Waste not, want not…

Lemon Flan – serves 6

lemon flan

60g butter
120g digestive biscuits
200ml condensed milk (1/2 standard tin)
150ml double cream
2 lemons, grated rind and juice

Fresh fruit of your choice to serve

Melt the butter in a small pan and crush the digestive biscuits at the same time – either in a food processor or put them in a plastic bag and crush with a rolling pin. Tip the crushed biscuits into the melted butter and mix well, then use to line the base of a greased 20 cm deep flan tin (preferably with a removable base) and slightly up the sides. Press down firmly all over, then place in the fridge to chill while you make the filling.

Lightly whip the cream, then stir in the lemon rind, juice and condensed milk. Whip again until starting to thicken. Transfer to the flan case, smooth the surface and leave to chill in the fridge for a couple of hours.

Turn out onto a decorative plate to serve (leaving on the base) and serve decorated with fresh fruit – I like it with kiwi fruit, blueberries or in this instance last year’s summer raspberries from the freezer. Or you could decorate with a rim of crushed digestive biscuits and crystallised lemon slices if you fancy going old school 😉

My next super-easy pudding is very much a guilty secret. My foodie credentials are in danger of being withdrawn, as this recipes uses (shock,horror!) that 70s favourite, Butterscotch Angel Delight. Before you recoil in shock, do give it a go: I’ve never yet served this to anything other than rapturous delight; and it still gets requested by family members and friends alike at regular intervals.

Rum & Raisin Flan – serves 8

rum and raisin flan

60g butter
120g digestive biscuits
125g raisins
2 tbsp dark rum
1 packet Butterscotch Angel Delight
275ml milk (semi-skimmed works fine)
300ml double cream
Grated dark chocolate to decorate

Place the raisins in a pan with some boiling water to cover and boil for a few minutes. Set aside in the water to cool.

As in the previous recipe, melt the butter in a small pan and crush the digestive biscuits at the same time – either in a food processor or put them in a plastic bag and crush with a rolling pin. Tip the crushed biscuits into the melted butter and mix well, then use to line the base of a greased 20 cm deep flan tin (preferably with a removable base) and slightly up the sides. Press down firmly all over, then place in the fridge to chill while you make the filling.

Meanwhile, make up the Angel Delight by whisking the powder into the cold milk until it thickens. Stir in the cooled raisins and the rum and mix well. Transfer to the chilled flan base and smooth evenly over the base. Return to the fridge to chill for a couple of hours.

Before serving, whip the double cream until soft peaks form and spread over the rum and raisin base. Make soft swirls with your knife, then decorate with grated chocolate. Serve to an appreciative silence……

reserved for the dog poppy

 

 

 

 

Bananas about bananas

Colours
Magnificent Sheffield Park in Sussex

As the winter months get underway, bananas are one fruit I always have in the fruit bowl. Perfect for quick puddings when you suddenly realise you’ve nothing else planned – see my recipes for Banana cream and Brazilian rum banana cream for simple ideas, or for Toffee Bananas simply cut into chunky pieces, fry in butter until starting to brown, then add brown sugar and orange juice (desiccated coconut works well too if you’re a coconut fan), and continue cooking until you have a toffee-like sauce. Delicious with cream or ice cream. Then again, bananas simply grilled (or barbecued) in their skins, then opened up, sprinkled with sugar and a dash of rum, are pretty much food of the gods too…

Another so-simple dish if you find yourself with a surfeit of overripe bananas is to whizz them into a divinely good ice cream. This is an especially useful recipe to bear in mind over the festive period, when you suddenly realise you’ve got far too much cream nearing its sell-by date.

Easy Banana Ice Cream

4 bananas, peeled and mashed
Juice of 1 lemon (or lime)
400ml double cream
75g caster sugar

Simply put all the ingredients in a blender and whizz until smooth. Then pour into an ice cream maker and churn, or pour into a freezer container and freeze for a couple of hours, then whisk again, and keep doing that every hour until it forms ice cream. The flavour has to be tasted to be believed….

Then again, baking with bananas is another tempting option. One of my go-to recipes is the cherry and banana buns I’ve been making since time immemorial, but the other day I was fresh out of glacé cherries, so decided to experiment (very successfully) with chocolate and banana buns using the same method – a hit! The beauty of these buns is that the flavour continues to mellow over a few days – if you can keep them that long! – but they are also excellent eaten warm from the oven.

Chocolate & Banana Buns – makes 24

175g butter, softened
150g caster sugar
150g self-raising flour, sieved
25g cocoa powder, sieved
2 eggs, beaten
1 ripe banana
Lemon juice
50g dark chocolate, roughly chopped

Preheat oven to 180°C fan, Gas 5. Place 24 bun cases in bun tins. Mix butter, sugar, flour, cocoa powder and eggs together using a hand-held mixer until the mixture is light and creamy. Mash the banana in a small bowl, adding lemon juice to stop it browning. Fold the banana and chopped chocolate into the cake mix. Spoon into the cases and cook in the preheated oven for 15-20 minutes until springy to the touch. You could ice these with melted chocolate if you felt so inclined, but they really don’t need it.

This week I once again found myself with three large bananas in the fruit bowl, blacker than I like to eat them, and coincidentally I found this new recipe for a banana & cinnamon loaf in the Waitrose Weekend newspaper that I sometimes pick up when I’m shopping. Nothing ventured, nothing gained, I decided to give it a go and was very impressed with the outcome – different to my other banana cakes, but also extremely good in its own sweetly spiced way.

Banana & Cinnamon Loaf

Banana loaf_whole

125g butter, softened
125g caster sugar
2 large eggs, beaten
125g self-raising flour, sifted
1 tsp baking powder
2 ripe bananas
Juice of half a lemon

For cinnamon sugar:
25g granulated sugar
25g soft dark brown sugar
1 tsp cinnamon
generous pinch of freshly grated nutmeg

To top (optional):
1 ripe banana, sliced lengthwise, brushed with lemon juice

Preheat oven to 160°C fan, Gas 4. Place the butter, caster sugar, beaten eggs, sifted flour and baking powder in a large bowl and beat until light and fluffy. Peel and mash two of the bananas with the lemon juice until nice and soft, then fold into the cake mixture.

Mix the ingredients for the cinnamon sugar in a small bowl and set aside.

Put half of the mixture into a greased and base-lined loaf tin, then sprinkle half the cinnamon sugar evenly over the surface. Top with the remaining cake mix and sprinkle over the remaining cinnamon sugar.

If you wish you can divide the remaining banana in half lengthwise and gently place on top of the cake at this stage. Don’t press too hard – I found mine sank to the bottom of the cake, so didn’t look as pretty as I’d hoped – and the cake would still have been delicious without!

Place the tin into the oven and bake for 60-65 minutes or until golden and a skewer inserted in the cake mix (try and avoid the whole banana if using!) comes out clean. Cool in the tin before removing the cake to a wire rack. Delicious warm with cream and crème fraiche as a dessert, or equally good cold with a cup of tea – and like the previous recipe, the banana flavour just gets better and better as it matures….

Banana loaf

Let me finish with a few more pictures of this weekend’s glorious walk at Sheffield Park, a National Trust garden not far from here. I always try and go at this time of year as the autumn colours are so fabulous. My own garden can’t compete with the grandeur and magnificence of this landscaped park, but it’s good to take time out and go and enjoy other people’s creations for a change. Just stunning…

LakeAutumn walk

Lake and trees

 

 

Guinness in the kitchen

Faded asparagus

There’s something rather nice about when the clocks have gone back and you can start thinking about comforting casseroles and sticky cakes on those dark afternoons and evenings. This weekend was no exception: I managed to get out in the garden both days, planting the last of my tulip bulbs and cutting down my yellowing asparagus stems, despite torrential rain overnight, but it’s definitely winter-warming weather now. My lunch of choice is soup, more often than not, and a rich casserole really hits the spot after dark.

One of my favourites is a Beef and Guinness casserole inspired by a Good Housekeeping recipe leaflet years ago. I don’t particularly enjoy Guinness as a drink, but its flavour transforms when cooked long and slow in the oven with delicious shin of beef from my local farm shop and seasonal vegetables. This particular recipe is served with herby dumplings as a change from potatoes, but I like to make very light, cheesy wholemeal dumplings (originally intended to accompany a vegetarian aduki bean casserole – I really must revisit that recipe too!) rather than the heavier and more traditional variety mentioned in the original recipe. Here’s my version:

Beef and Guinness Casserole with Cheese & Herb Dumplings – serves 3-4

Beef and Guinness casserole

2 tbsp olive oil
450g beef shin, trimmed and chopped into small chunks (or stewing steak)
2 medium onions, finely sliced
2-3 sticks celery, chopped
2 carrots, sliced
300g swede, peeled and diced
2 tbsp plain flour
250ml Guinness
300ml hot beef stock
2 tsp dark brown sugar
1 tbsp Worcester sauce
1 bay leaf
leaves from a few sprigs of fresh thyme
Dumplings:
125g wholemeal self-raising flour
pinch of salt
30g butter,diced
60g Cheddar cheese, grated
Chopped herbs – (parsley, sage, rosemary and thyme – or your choice!)
50-75ml milk

Preheat the oven to 140ºC, Gas 2. Put 1 tbsp olive oil in a large pan and brown the chunks of beef, then set aside. Add the remaining oil, and brown the onions, carrot, celery and swede until starting to soften – about 10 minutes. Stir in the flour and cook for a minute or so, then add the Guinness and the stock, stirring as you go. Add the sugar, Worcester sauce, bay leaf and thyme, then bring to the boil.

Cover and cook in the oven for 3 hours, stirring every hour or so. Add more liquid (stock, Guinness or just hot water from the kettle if that’s all you have) if you think it’s drying out. Ovens vary so much that it’s hard to predict.

A few minutes before the end of the 3 hours, make the dumpling mix: put the flour and salt into a bowl. Rub in the butter until it resembles coarse breadcrumbs. Stir in the herbs and grated cheese. Add the milk gradually until you have a firm dough. Divide into 8 pieces and place onto the surface of the casserole after 3 hours. Replace the lid and cook for a further 20 -25 minutes until the dumplings are cooked.

Serve with green vegetables of your choice (I used pan-fried cavolo nero with sesame seeds) and enjoy!

Freezes beautifully (without the dumplings – but you won’t have any of those left anyway!)

Having used half the bottle of Guinness in this recipe, I was left wondering what to do with the rest. I can’t stand waste and I don’t drink the stuff, as I said, or any beer really – the only exception is an ice-cold shandy (or Radler in Austria – the cyclist’s drink!) when walking in the heat of the summer. When I was in hospital having my first son nearly 30 years ago, lunch one day was a ploughman’s lunch with a bottle of Guinness – for the iron presumably! I gave mine away, much to my then husband’s disgust when I told him later….

This time, I vaguely remembered a recipe for Chocolate and Guinness Cake, so had a little search online and was directed to one of my favourite Nigella books: Feast. Result! I made it in a 20cm x 30cm deep rectangular tin rather than the 23cm round tin Nigella recommends, mainly because I knew there was no way that I would eat a whole round cake that size! With a rectangular tin, I could freeze half and just make half the quantity of frosting for the rest. As it was, I ended up taking the iced half to my parents when I called in for lunch last week, then got the other half out of the freezer and iced it for this week, so I could probably have made the whole thing anyway! But this worked extremely well. I ended up using yogurt rather than sour cream as my local Coop was fresh out of the latter on a Sunday afternoon. I adapted the frosting too, as Nigella’s uses double cream, which I thought might be a problem if it wasn’t stored in the fridge – and the weather is still quite mild, so not ideal for a creamy topping to be sitting at room temperature. Here’s what I did:

Chocolate & Guinness Cake – serves 12
Chocolate Guinness Cake

250ml Guinness
250g butter
75g cocoa powder
400g caster sugar
150ml natural full-fat yogurt (or sour cream)
2 large eggs, beaten
1 tsp vanilla extract
275g plain flour
2 tsp bicarbonate of soda

Cream cheese frosting:

100g butter, softened
100g icing sugar
grated rind 1 orange
1 tbsp orange juice
200g full-fat cream cheese

 

Preheat the oven to 160°C Fan/Gas 4, then grease and base-line a 20cm x 30 cm deep rectangular cake tin.

Pour the Guinness into a large wide saucepan, add the butter and heat until the butter has melted, then remove from the heat and whisk in the cocoa and sugar. Beat the yogurt (or sour cream) with the eggs and vanilla and then pour into the Guinness mixture in the pan. Finally whisk in the flour and bicarbonate of soda.

Pour the cake batter into the greased and lined tin and bake for 45 minutes to 1 hour. Leave to cool completely in the tin before icing.

Make the frosting by whisking the soft butter and sugar with a hand mixer, or in a stand mixer if you prefer. Add the orange rind and juice and mix again, then whisk in the cream cheese until smooth. Chill in the fridge, then use to ice the cake.

Delicious 🙂

 

 

 

Thug control

Leo and lae nasturturtiums

A pleasantly mild November afternoon in the garden saw me attempting to control some garden thugs that really have got out of control: phlomis russeliana, with its spikes of tiered pale lemon flowers in summer and impressive seedheads in the winter garden, and a lavender-flowered aster with ambitions to take over the world – well, one particular flower bed at any rate! I bought it from a plant fair at Sarah Raven’s Perch Hill garden and, to be fair, the nursery owner did say it could have thuggish tendencies. Annoyingly I can’t remember the name of the species, and the label has long since disappeared. Strangely enough, I first planted it in a border with poorish clay soil, running alongside the boundary hedge between my garden and my neighbour’s, and it was remarkably well-behaved in that location. It isn’t prone to slug attack (always a good thing next to a hedge, especially when the neighbouring garden isn’t cultivated…), and gives a long-lasting splash of colour throughout autumn. However, when I relocated a clump to the richer flowerbed in front of the house, it soon gained delusions of grandeur, so much so that it was swamping everything else! My Japanese anemones didn’t see the light of day this year and basically nothing else that flowered after midsummer got a look in. It had to go!

Crazy aster

Anyway, mission duly accomplished on both counts and I’ve risked planting some of the asters where the phlomis were, under the apple tree, in the hope that competition from the tree and a shadier spot will curtail their growth – while still giving a beautiful display of lavender flowers in the autumn. The phlomis didn’t add much to that area and were self-seeded in any event. I like them on my dry and baked island bed in full sun, but that’s where they can stay.

Fabulous colours still in the garden at this tail end of the year, from the bonfire reds and oranges of Cotinus Grace, to the muted, but no less appealing shades of azaleas, asters and hydrangea Annabelle, and the deep scarlet of the crab apples….

Cotinus Grace

Moench and azalaea

Annabel autumn colour

On a more frustrating note, I’m STILL waiting for a knee operation to reconstruct my ACL following my ski injury back in March, and am feeling increasingly thwarted that I can’t do what I want to do in the garden. This weekend I had hoped to take out a large lavatera plant that had died in the prolonged heat and drought of this summer. I suspect they’re short-lived anyway and it had flowered its heart out for a good few summers. Unfortunately, try as I might, I couldn’t manage to dislodge the root, and soon realised that it was doing my knee no good at all to keep on persevering. It will have to wait for one of my sons to come home and apply a pickaxe and some brute force…

Still a successful weekend – at this time of year, a dry weekend definitely counts as a bonus 🙂

Penstemon and primrose
Penstemon Amelia Jane and some unseasonal primroses

Clock-changing time again…

Chrysanths and dahlias autumn 2018

This is always a busy time in the garden, tidying away the faded (or not so faded in some cases!) summer flowers and planting out my containers for winter and spring colour. The begonias and New Guinea impatiens have done brilliantly this year and are still looking colourful, but with the weather having turned decidedly chiller and frost forecast any time, the moment has come to take the plunge. Into the compost they went, and in their place I planted spring bulbs, pansies and wallflowers grown from seed in nursery beds down at the allotment.

This year I bought my tulips on a 20% off day at our local garden centre in Mark Cross: they had an excellent selection and worked out considerably cheaper than the Sarah Raven tulips I usually buy. In the large half-barrels in the back garden, I went for Creme Flag and White Flag in one, and a red and white selection of Carnival de Rio and Escape in the other, both offset with Sunset Purple wallflowers and pansies in berry shades. These were Taylor’s bulbs, marketed as Sherbet Lemons, and Strawberries and Cream respectively: I particularly liked the fact that the packets gave detailed information for each variety and they were packed in separate bags inside the pack.

In the front barrels either side of my rose arch, I went for a purple theme with a tulip mix, again from Taylor’s, called Purple Rain Fusion on one side, and Dancing Dolls (the ever-reliable Doll’s Minuet and its purple namesake, Purple Doll) on the other side. These were planted with pansies in shades of blue and purple, and Giant Pink wallflowers. In the last barrel, near the front door, I planted a tulip mix called Fondant Fancy (Infiniti and Mistress – here’s hoping the individual varieties all flower at the same time, as they are supposed to… Crocuses and daffodils were recycled from last year’s pot, so a literal case of pot luck – I’m sure they’ll be fine!

Having weeded some of the allotment beds so that I could plant my broad bean seeds last weekend, and taken down the tatty sweet pea tripod and gone-to-seed spinach and chard stems, this weekend was the turn of the garden at home for a change. A long to-do list (headed by finishing the containers) included sowing sweet pea seeds – I’ve never tried sowing sweet peas in autumn before, but after miserable spring germination performance in recent years, I figured I had nothing to lose! I’m starting them off indoors on the heated conservatory floor, but once they’ve germinated, they should be able to go out into a cold frame. I also potted on the cuttings I took in late summer: penstemon, cistus, anthemis, salvia, osteospermum and hydrangea. Most (with the exception of the cistus) had good little root systems, so should make nice little plants by spring. I also experimented with taking cuttings from my huge Daphne bholua Jacqueline Postill, after chatting to a local nursery owner last weekend, who had said she couldn’t find one anywhere. Mine grows like a triffid, needing pruning twice a year, so worth a shot. It may well be too late this year, but we shall see…

With the onset of frost around the corner after a bitterly cold and showery day on Sunday, I brought my tender geraniums and tibouchina into the conservatory and put other tender specimens in my grow frame. This in turn meant finally harvesting my chillis from the fading chilli plants in the conservatory to free up space. The chilli plants have been yellowing and dropping their leaves for a few weeks anyway, so now was the time.

Chillis

It may have been too wet and cold to do everything on my list, but a good weekend, all things considered. The clocks may have gone back and there’s an hour less light for gardening in the afternoons, but the hatches are battened: let the weather do its worst!

 

 

Apples aplenty – and cavalcades of kale

Cox apples_landscape

‘Tis definitely apple season in all its joyous abundance – the ground beneath my orchard trees is covered with windfalls, some just slightly peck-marked, others victim to brown rot or insect damage from within. The plums were a martyr to moth damage earlier this year too, with a poor harvest in any case, but very few that were actually edible, as most had maggots in – yuk! Now’s the time to put greasebands round the trees to stop the moths sheltering overwinter – and next spring I’ll try and remember to hang pheromone traps to catch the other kinds of moths that cause so much damage to plums.

In the meantime, what to do with all these apples? The obligatory and delicious apple pies and crumbles, of course, plus apple juices and compotes for the freezer or to eat with my breakfast muesli. I like to use them in soup too, not only my favourite tomato, apple & celery, but with other strong-tasting vegetables to add an undernote of sweetness and some body. I’ve currently got an excellent crop of spinach and Swiss chard from both my spring and September sowings, so spinach soup was calling to me. I usually make spinach & pea soup with frozen peas, but had no peas in the freezer as I tend to use fresh veg through the summer months. Inspiration descended with the notion of combining spinach and apples in a soup, with a smattering of bulb fennel for good luck, since I’ve managed to grow it successfully for the first time – very good it was too!

Spinach, Apple & Fennel Soup – serves 6

Spinach, apple and fennel soup

500g spinach, washed, thick stalks removed, and roughly chopped
2 large eating apples, peeled, cored and diced – I used a Cox type
50g butter (or olive oil if you prefer)
1 medium onion, finely chopped
2 sticks celery, finely chopped
1 clove garlic, finely chopped
1 bulb fennel, chopped, plus a handful of the feathery fronds to add at the end
Few sprigs of thyme, leaves removed
Grated rind of 1 lemon
1 bay leaf
1 litre chicken (or vegetable) stock
Handful of red lentils (optional)
Seasoning

Melt the butter or olive oil in large pan and gently fry the diced onion, fennel, celery and garlic until soft and golden – about 10 minutes. Then add the diced apple, thyme leaves and bay leaf and stir for a couple of minutes. Add the chopped spinach leaves – it will look like a huge pile, but they soon wilt down. Finally, add the stock, a handful of red lentils (to thicken – leave out if you prefer) and seasoning, bring to the boil and cook for 20-25 minutes until nicely tender. Leave to cool, then blend in a liquidizer.

Serve with a swirl of cream or crème fraiche and homemade rolls straight from the oven.

Another revelation in the apple stakes was that apple juice with kale and fennel isn’t bitter at all, but rather delicious. Kale is another crop that just keeps on giving this year – strictly speaking, I grow cavolo nero for its beautiful dark green, crinkly leaves. It is so good for us, it’s a shame not to use it in as many ways as possible. I don’t get my juicer out as often as I should, but having experienced a sublime Green Goddess juice on my recent trip to the States, I thought I’d experiment. Cue 4 or 5 Cox-type apples, chopped kale (stalks removed), a quarter of a lime, a quarter of a fennel bulb and a knob of ginger. I say Cox-type as I sadly have no idea which variety mine is – it was in the allotment when I took it over, resembles a Cox (but without the scab problems that can afflict Cox apples proper), and is always extremely prolific, juicy and tasty. It stores quite well in the garage too. And the juice? – Divine! Do try it and see.

Apple and kale juice

Another apple creation was inspired by a recipe I read in the Waitrose Kitchen magazine on my flight to Chicago. Conveniently, I knew I’d be able to track the recipe down online when I got home, but rather more impressively, I actually remembered to do so after a couple of weeks away! I’m always on the lookout for new ice cream recipes, so this one was extra-tempting: who could resist the prospect of toffee apple ice cream?! The original recipe used bought ice cream (the horror!), but I made my own and swirled it all together rather than layering – truly reminiscent of those brittle toffee apples of our childhood, but without the associated dental challenges!

Toffee Apple Ice Cream

Toffee apple ice cream

125g granulated sugar
5 tbsp water
600ml whipping cream
1 tsp vanilla extract

50g light brown soft sugar
50g wholemeal flour (I used self-raising as that’s what I had, but plain would be fine)
½ tsp ground cinnamon
70g butter, cubed
Salt to taste
100g caster sugar
70ml double cream
3 eating apples, peeled, cored and diced
juice of half lemon

First, make the vanilla ice cream by placing 125g granulated sugar and 4 tbsp water in a small pan, allow the sugar to melt, then continue to cook over a gentle heat for 5 mins until syrupy. Allow to cool completely. Whip 600ml whipping cream with the cold syrup and vanilla extract until it thickens and just begins to hold its shape. Pour into an ice-cream maker (mine is a basic Magimix Glacier model where you have to freeze the bowl in the freezer overnight beforehand: simple but effective). It should take about 30-40 minutes to churn, and while that’s doing you can get on with the rest.

Preheat the oven to 150˚C, gas 3. Line a medium baking tray with baking parchment. For the crumble, put the brown sugar, flour and cinnamon in a bowl, then rub in 30g cubed butter and a pinch of salt, until the mixture resembles fine, gritty sand. Spread out on the tray and bake for 10 minutes, stirring halfway through, until pale golden and crisp. Set aside to cool.

Put the caster sugar in a large frying pan with 2 tbsp water. Heat gently, stirring until the sugar has dissolved. Then without stirring, bring to the boil over a medium-high heat and simmer briskly for about 4 minutes, until a dark golden caramel forms. If it colours unevenly, swirl the pan. Remove the pan from the heat; stir in the cream and a pinch more salt. Add the remaining 40g butter and stir until a smooth caramel forms. Pour into a heatproof bowl. Return the unwashed pan to the heat and add the diced apples (sprinkled with lemon juice to prevent browning). Cook, stirring, for 10 minutes, until softened and golden. Add to the caramel bowl and allow to cool.

If the ice cream is ready before the remaining ingredients are cool, just transfer it to a large freezer container and freeze until everything is cool. When you’re ready, gently fold in the crumble chunks and caramel apples until just mixed and return to the freezer to finish freezing. Remove from the freezer 20-30 minutes before serving – and enjoy!

My final offering today is hardly a recipe, more an assembly of garden produce that, combined, make a wonderfully refreshing autumn kale salad. It was inspired by a delicious cabbage and kale salad I had at one of my daughter-in-law’s friend’s houses in Ohio. She’d used a bagged salad from Costco (costing in excess of $5!), which even included raw Brussels sprouts (and I, a confirmed sprout hater, liked them – perhaps raw is the way to go!). I used vegetables from the allotment, with finely chopped raw kale, calabrese leaves, red lettuce, sliced fennel, toasted sunflower, pumpkin seeds and peanuts, dried cranberries, served with herb-roasted carrots, beetroot, red onion and potatoes, topped with a smattering of griddled halloumi (you could use feta or goat’s cheese too), and dressed with a lime, olive oil and pomegranate molasses dressing – so good! (And all the better for mostly being home-grown 😊).

Kale and roasted root salad