Tag Archives: goat’s cheese

Sowing crazy

Primrose pot

I’m so grateful for four-day weekends at this time of year, especially when they happen to coincide with good weather for once! Despite having family and friends around for Easter, with the associated cooking and entertaining – any excuse! – it’s good to still have time to get out in the garden/allotment and feel you’ve made progress at this busy time in the growing calendar.

A fellow plotholder had a huge delivery of spent mushroom compost a few weeks ago, and when she’d taken what she needed, offered it to other allotmenteers for the princely sum of £1.80 a barrowload. I hadn’t intended to get any this year, having added lots of stable manure last year, but this was too good an opportunity to miss. Plus it’s so dry at the moment that moving it was far less effort than it has been some years. I duly shifted 6 barrowfuls on Good Friday, focussing on mulching round my fruit bushes and dahlias, but the beds looked so good afterwards that I ended up doing another 6 barrowloads today, ready to plant peas, courgettes and beans – all heavy feeders that will definitely appreciate the extra goodness. No wonder my FitBit tells me I’ve done 21,000 steps today – who needs a gym when you have a garden?!

Mushroom compost in barrow

To put the mushroom compost where I wanted it entailed taking out some overwintered plants like the calabrese, which has done amazingly well to keep shooting for so long, but is starting to flower now. The spinach and chard in last year’s salad bed are also putting up flowering stems, which means they’ll go bitter if not used soon. A good excuse for a spinach, pea & mint soup when my parents came over for Easter Sunday lunch. Followed, of course, by a broccoli, caramelised onion & goat’s cheese tart – divine! I also discovered a row of rocket and winter salad I’d planted under cloches last autumn and forgotten all about – wonderful to pick your own salad at this time of year.

The first asparagus was ready on Good Friday too – incredibly early thanks to all this early sunshine. No hardship to pick that and serve it simply roasted with a sublime, oaky, buttery white rioja from the Wine Sociey (Navajas Blanco Crianza 2014) – a match made in heaven.

Broccoli quiche with asparagus and salad_cropped

Soil prepared, it was a relatively simple matter to sow the first peas of the year: purple mangetout Shiraz and old-favourite sugar snap Sugar Bon, along with my first sowing of root crops: parsnips Tender & True, carrot Torchon and beetroot Cylindra and Renova. I’ve covered these with fleece to keep the soil warm as they germinate and to prevent carrot root fly in the early stages of growth. I also mixed horticultural sand with the soil where the carrots are to go thanks to a tip-off from my experienced allotment neighbour and former farmer. He always manages to get fabulous long rows of carrots, whereas I’m lucky to get half-a-dozen to survive the inevitable slug grazing. Watch this space 🙂

Asparagus bed with tulips

I returned from the allotment late this afternoon, tired but happy, with a basket of purple-sprouting broccoli, parsley, leeks, more asparagus and a bunch of gorgeous tulips from my cutting bed – so pleased that they’ve done well enough to pick for the house this year. These particular ones are Bruine Wimpel and Ronaldo – a gorgeous mix.

Tulips Bruine Wimpel and Ronaldo April 2017_cropped

All in all, a very satisfying few days’ work – if only every weekend was four days long!

Broccoli, Caramelised Onion & Goat’s Cheese Tart – serves 6-8

Broccoli and goats cheese tart

20cm shortcrust pastry case, baked blind
3 eggs
300ml double cream (or single if you prefer)
3 large onions, sliced
25g butter
1 tbsp olive oil
1 tsp granulated sugar
1 tsp balsamic vinegar
1 clove garlic, finely chopped
4-5 sprigs fresh thyme, leaves removed
Handful purple-sprouting broccoli
100g mild goat’s cheese, crumbled
Fresh nutmeg, grated
Seasoning

Melt the oil and butter over a low hat in a large frying pan, add the sliced onions and garlic and cook on low for 30 minutes, stirring occasionally, until soft and caramelised. Stir in the sugar 5 minutes or so before the end, then add the balsamic vinegar and remove from the heat.

Cook the broccoli in the microwave in a little water for 2-3 minutes until just tender, then drain. Whisk the eggs with the cream, and add the thyme leaves, seasoning and crumbled goat’s cheese. Gently stir in the caramelised onions and cooked broccoli, then turn into the baked tart case. Cook at 180°C fan, Gas 5 for 25-30 minutes until golden brown. Serve warm with salad.

To finish, I have to share one of our favourite family desserts for special gatherings, tiramisu. This is one of my younger son’s signature desserts; I’ve forgotten now how it was that he came to make this, but he did such a good job that the task usually falls to him! He was away this Easter though, so I had to dig out the recipe and make it myself – I’m pleased to report it still worked.

Tiramisu – serves 8-10

Tiramisu

450ml strong black coffee (I make mine in a cafetière)
1 vanilla pod (optional – you could also use 1 tsp vanilla extract or paste)
200g tub mascarpone
4 egg yolks
75g caster sugar (or vanilla sugar if you have it)
300ml double cream, whipped
100ml brandy (or grappa)
1-2 packets sponge fingers (one packet is never enough, but I suppose it depends on the size of your dish!)
1 level tbsp cocoa powder to dust

Pour the coffee into a shallow bowl, add the brandy (or grappa if you want to be authentic!) and vanilla pod if using. Leave to infuse while you prepare the custard mix.

Whisk the egg yolks and sugar until pale and thick, then whisk in the mascarpone until smooth. Add the vanilla extract or paste if you’re not using a vanilla pod. Fold the softly whipped cream into the mascarpone mix.

Remove the vanilla pod from the coffee (wash, dry and add to sugar to make vanilla sugar if you like). Dip the sponge fingers into the coffee mixture, then place in rows on the base of a rectangular serving dish – mine measures 20cm x 30cm. Don’t leave them in the coffee too long as they are liable to disintegrate! Spread half the mascarpone mixture gently over the soaked sponge fingers, then dip the remaining sponge fingers in the coffee and place on top. Finish with a final layer of mascarpone mixture, spreading right to the edges to cover the fingers completely.

Chill in the fridge for at least 6 hours before serving; tastes even better the next day! Dust with the sifted cocoa powder to serve.

globe artichoke
Globe artichokes have survived the winter at last!

 

 

 

 

Arise, Sir Basil

I don’t know whether it’s just me, but the mere mention of the herb Basil always makes me think fondly back to the 60’s children’s TV programme of my childhood, The Herbs, featuring who else but Sir Basil and Lady Rosemary – alongside Parsley the Lion and Dill the Dog, of course! Basil is rightly known as the King of the Herbs and I certainly can’t imagine my summer cooking without it.

Herbs TVI grow it from seed each year, starting it off in late March in my propagator. It usually germinates quickly, but it’s important to let it grow on in the seed pot until it is large and sturdy enough to handle – pricking the seedlings out too soon inevitably results in failure. I pot the sturdy seedlings on into their final terracotta pots, about 4 plants to a 6-8” diameter pot, using a mix of John Innes soil-based compost (preferably not peaty) and horticultural grit, then top-dress with more grit to ensure good drainage. I leave my basil plants growing in the conservatory, but I imagine they would be happy in a sheltered spot outside in a good summer or in a greenhouse of course, where they also make perfect companion plants for tomato, the distinctive smell allegedly deterring whitefly. I have to confess that the proximity of basil didn’t deter whitefly on my aubergine plants last year in the conservatory, but I’ve grown my aubergines from seed this year, so we shall see!

If you haven’t got your own propagation facilities, you can also grow your own basil either by pricking out the growing plants you can buy in supermarkets, or, even easier, placing a few stems of basil in a jar of water, where they will quickly form roots, then you can pot them up and keep your supply growing – running out of basil doesn’t bear thinking about!

BasilLast week came the moment I’d been waiting for – the first pesto of the year. Often it coincides with the first broad beans from the allotment, but the cold spring has delayed their arrival in sufficient quantities for Broad Bean Pesto, so I resorted to my favourite standard pesto recipe, from Delia Smith’s original Summer Collection. It’s simplicity itself and sooo much nicer than bought pesto.

Delia’s Pesto

Pesto2oz fresh basil leaves

1 large clove garlic, crushed

1 tbsp pine kernels

6 tbsp extra virgin olive oil

1oz Pecorino or Parmesan cheese, finely grated

Salt & black pepper to taste

Put the basil, crushed garlic, pine kernels and olive oil in a food processor with the seasoning and process until you have a smooth purée. You may need to stop and push it down the sides every so often. Then add the cheese and whizz again until blended. Transfer to a jar (if not intending to use it all straightaway) or a serving bowl. It should keep for a week or so in the jar if kept covered in the fridge – great with pasta or in a rice salad.

Last week I served it with bacon, onions, asparagus and linguine and added the pesto to a cream sauce. Tonight I simply added the pesto to softened onions, bacon and mushrooms, then tossed in the linguine – delicious!

Pesto pastaI also love basil simply chopped with quartered cherry tomatoes, preferably home-grown, a clove of garlic, crushed, seasoning, a pinch of sugar, splash of olive oil and a dash of balsamic vinegar. Allow to infuse for a while at room temperature then serve on toasted, garlic-rubbed sourdough or ciabatta bread, possibly with a smear of soft, mild goat’s cheese (our local Stonegate Dairy goat’s cheese is sublime here) between the bread and the tomato mix, for the perfect Tomato Bruschetta. The tomatoes aren’t ready yet, although they have finally gone outside, but a girl can dream….

Summer has finally arrived!