Tag Archives: Thyme

A mixed bag for February

A mixed bag of a weekend, and one in which I’ve been up to London to a delicious wedding food tasting, bought part of my wedding outfit (hurrah!), had a frustrating time on the ‘phone to Apple to try to resolve my quick-draining phone battery, squeezed in some shopping (20% off at the local garden centre!) and household chores, and finally managed to catch up in the garden before next week’s forecast big freeze.

Seed potatoes

Part of my garden shopping haul included some seed potatoes for chitting: I’ve been looking for a few weeks, but most of the local garden centres only seemed to have the same old varieties, and as I now only grow one bed with 10 plants of 2 varieties, I do like to trial different ones each year. These were Colleen, a first early, and Bonnie. a second early, both with good disease/pest resistance and sounding promising. I’ve also discovered one of the nicest potato varieties I’ve ever grown down here in the South-East at an online nursery in Doncaster, so intend to order those too to see if they are as good as I remember. The variety is Ulster Sceptre and I haven’t been able to find them since trialling them from T&M some years ago. It transpires that these used to be widely grown in Cheshire, which probably explains why I liked them so much – they reminded me of the potatoes of my childhood. My mum always said you couldn’t beat new Cheshire potatoes (sorry, Jersey!), although I suspect the good loamy soil has a lot to do with it too. Not entirely sure where I’ll put them, but they come in 5s, so too good to miss….

It’s been a particularly beautiful, cold but sunny weekend, so all the more galling that I wasn’t able to do quite as much gardening today as I’d anticipated. Still, it would have been even more annoying if I’d tried to sort my ‘phone out on a work day, I suppose. No matter, I eventually (by dint of eking out the very last hours of daylight until the sun finally disappeared beyond the horizon and the final rose-orange rays of the stunning sunset faded away), did what I’d set out to achieve: cutting down the autumn raspberries at the allotment, and pruning the late-flowering clematis to a foot above the ground, plus finishing cutting back the perennial grasses and Michaelmas daisies at home. All of which took a surprisingly long time, probably because I allowed myself to become rather side-tracked pruning roses (intermingled with the clematis) and pyracantha (likewise).

Wonky arch

Mission accomplished in the end, though – and another task set up for next weekend: I’ve been aware for a while that my rose arch near the front gate has been leaning at an increasingly drunken angle. Closer inspection as I clipped the roses yesterday showed that the wood has simply rotted in the ground and the whole thing will have to come down. It’s been in situ some 10 or 11 years, so I suppose I can’t complain – and if it’s going to go, far better to happen now, rather than later in the season when everything is in full bloom. New metal arch duly ordered, but the task of unravelling the existing climbing roses and removing the old arch will have to wait until another time – here’s hoping this week’s predicted snow doesn’t do the job for me!

After a busy and successful day in London on Saturday, and lots of delicious food to sample at lunchtime, I only fancied a light meal when I got back home. I hadn’t anything planned, but a small Harlequin squash in the storage basket in the conservatory was just asking to be used. Cue one of my favourite simple suppers: an oven-baked frittata with squash, leeks, feta and sultanas, served with cherry tomatoes quickly roasted in the oven with rosemary, garlic and thyme at the same time. So tasty.

Squash, Leek & Feta Frittata – serves 2

Squash and leek frittata_cropped

1 small round or butternut squash, peeled and deseeded
1 clove garlic, chopped
1 leek, washed and sliced
olive oil
knob of butter
salt and black pepper
few sprigs fresh thyme
1 tbsp sultanas
1 tbsp pine nuts, toasted
50g feta cheese, crumbled
4 eggs, beaten

Pre-heat the oven to 180°C/Gas 5. Chop the squash into chunks and place in a small baking dish. Sprinkle over the thyme leaves and chopped garlic, then season with salt and black pepper. Roast in the hot oven until golden – about 25 minutes.

Meanwhile, sauté the sliced leeks gently in the butter until softened. Stir in the sultanas and toasted pine nuts. Beat the eggs in a separate bowl and season. Stir in the leek mixture and crumbled feta. When the squash is cooked, drain off any excess oil, and combine the squash with the egg mixture. Return to the roasting dish, distribute everything evenly and return to the oven for 10-12 minutes or until set and golden-brown. Cut into squares or triangles to serve warm with a green salad or with roast tomatoes. Also excellent cold (or reheated) the next day for lunch.

I’d made a similar dish, although probably more akin to a Spanish tortilla, last weekend, this time with potatoes, caramelised onions, thyme and cheddar. Served just warm, at a barn dance at the local school where we’d all been invited to bring a dish, it went down a treat. And proves that simple vegetarian food often hits the spot too.

Potato, Onion, Mushroom and Thyme Tortilla – serves 4-6

3-4 potatoes, peeled and roughly chopped
2-3 large onions, peeled and sliced
150g mushrooms, sliced
pinch of sugar
large knob of butter
few sprigs of thyme
6 eggs (or to taste!)
100g mature Cheddar cheese, grated

Sauté the sliced onions gently in a frying pan until very soft and tender – about 10-30 minutes. The longer you cook them, the more caramelised they become. Add the mushrooms for the last 10 minutes and a pinch of sugar towards the end.

Meanwhile, place the potatoes in boiling salted water and cook for 10-15 minutes, or until just tender. Drain and leave to cool slightly.

Pre-heat the oven to 200180°C/Gas 5. Whisk the eggs in a separate large bowl, season and stir in the grated cheese, thyme leaves, caramelised onions and mushrooms, and the cooked potatoes. Mix well to combine and pour the mixture into a greased 24cm round ovenproof dish (or you can use a rectangular dish if you prefer). Add more beaten eggs at this stage if you’re using a bigger dish or it doesn’t look enough! Make sure that everything is distributed evenly, then cook in the oven for 15-20 minutes.

Best eaten lukewarm, but you can eat it immediately or leave until cold. The Spanish often take their tortilla on picnics, cold, where the flavours really shine through. I hasten to add that this is by no means a traditional Spanish recipe, merely my take on a combination I adore 🙂

Poppy at Tapsells in frost




Baking with courgettes…

The recent unexpected late summer heat has meant that the courgettes are still going great guns. Blink, or miss a day or two of harvesting, and you have marrows to contend with! Fortunately, I love courgettes, so courgette pasta, courgette & feta pancakes and grated courgette & beetroot salad have all been on the menu this week – hardly any wonder that I turn virtually vegetarian in the summer months.

Another way of using up courgette gluts is to use them in baking. Bread and cakes with added courgette seem incredibly light and airy – and decidedly virtuous: green AND making inroads into the courgette mountain!

I first made courgette bread  a few years ago when I stumbled across a delicious-sounding recipe on Jack Monroe’s website, then called “A Girl called Jack”. The website has now been rebranded “Cooking on a bootstrap“, but the recipe remains the same – along with the intention of providing tasty food on a shoestring. I’ve adapted it slightly for use in a breadmaker, but it is fundamentally based on Jack’s original idea – and a really nice way of using up some of those courgettes. (See the original website if you want to make it the old-fashioned way.)

Courgette, Lemon & Sultana Bread

courgette, lemon and sultana bread

1 medium courgette
300g strong bread flour, plus extra to knead the dough
1 tsp dried yeast (I like Dove’s Farm)
1 tsp salt
1 tsp sugar
50g sultanas
zest and juice of 1⁄2 a lemon
1 tsp caraway seeds (optional)
Poppy seeds to sprinkle

Grate the courgette finely into a large mixing bowl and set aside in a colander to allow some of the liquid to drain off – especially important if using juicy homegrown courgettes! Put 1 tsp dried yeast, 300g strong bread flour, salt and sugar into the breadmaker, then add the drained courgette, sultanas, lemon zest and caraway seeds if using. Add the water to the lemon juice and make up to 100-120 ml – I would tend to add the lesser amount if using homegrown veg. as they are very juicy. Set the breadmaker to dough mode – this takes 2 hrs 20 minutes in my Panasonic machine, but every machine will be different.

When the dough is ready, turn out onto a floured surface and knock down. You may need to add quite a lot of extra flour at this stage, depending on the juiciness of the courgettes. When the dough is soft, but able to be moulded without sticky fingers, pat out an oval on a greased baking sheet and leave in a warm place to prove for 30 mins – 1 hour. Sprinkle with poppy seeds if using.

Set oven to 180°C/gas 4 to preheat, then cook the proved loaf for 30 minutes. It should be golden and crisp on top, feel lightweight and sound hollow on the bottom when tapped. Leave to cool on a wire rack, then serve with butter and hunks of cheese – this is also surprisingly good toasted with jam!

My second bread recipe came about when I realised I hadn’t left myself enough time to make a yeasted dough and had people coming for lunch. A quick internet search (I find myself doing this more and more nowadays despite my many recipe books!) brought up this BBC recipe, which is amazingly good considering how quick it is – and yes, it uses up yet more courgettes! I adapted it to what I had in the fridge, as ever, but honey aficionados might like to check out the original recipe.

Courgette & Cheddar Soda Bread

Courgette and Cheddar soda bread

400g self-raising flour, plus extra for dusting
2 medium courgettes
50g rolled oats
1 tsp salt
1½ tsp bicarbonate of soda
75g mature cheddar, grated
few sprigs fresh thyme, leaves only
285ml natural yogurt
1 tbsp maple syrup
1 egg, beaten or milk, to glaze

Heat oven to 180°C fan/gas 6 and grease, then dust a baking sheet with a little flour. Coarsely grate the courgettes, then place in a clean tea towel and  squeeze out as much liquid as you can. Put the flour, oats, bicarb and 1 tsp salt in a large bowl. Add most of the cheddar (save a little for the top), thyme leaves and grated courgettes. Mix the yogurt and maple syrup, then pour into the flour mixture. Stir with a wooden spoon until the dough starts to clump together, then tip onto a work surface and knead briefly to bring all the loose bits together – try not to overwork the dough or the bread will be heavy.

Shape into a round loaf and place on the baking sheet. Brush with egg or milk and sprinkle with the remaining cheese. Use a sharp knife to score a deep cross on top of the loaf, then bake for 30-40 mins until deep golden brown. Best served warm, but leftovers will keep for 1-2 days. Delicious with soup, cheese or hummus – and makes delicious toast!

My final baking suggestion is a courgette cake. Inspired by Bake Off’s drizzle challenge this week, I fancied a courgette drizzle cake – and sure enough, my internet searches brought up a few promising candidates. I plumped for a gluten-free option (always worth experimenting before you’re expecting guests) from the Waitrose recipe site, and was amazed by the results: you would never guess this was a GF cake – sublime!

Courgette Lemon Drizzle Cake

Courgette drizzle cakethe

250g courgettes, coarsely grated
175g butter, softened
175g caster sugar
3 large eggs
1 tsp vanilla extract
100g ricotta
125g Doves Farm self-raising flour
85g polenta
1 tsp baking powder
1 tsp bicarbonate of soda
Finely grated juice and zest 2 lemons
Handful thyme sprigs
6-8 tbsp icing sugar

Preheat the oven to 180°C/gas 4. Grease and base-line 2 loaf tins (or one if you prefer a larger cake for a crowd – bear in mind that cakes made with fresh vegetables don’t keep as long, especially in the warm summer months. I made one to eat and one to freeze.). Put the grated courgettes into a clean tea towel and squeeze out excess juice.

Cream the butter and sugar together in a large bowl until creamy. Gradually beat in the eggs, adding a spoonful of flour if it looks as though it is starting to curdle, followed by the vanilla and ricotta. Fold in the flour, polenta, baking powder and bicarbonate of soda. Finally fold in the lemon zest, grated courgettes and thyme leaves, reserving some for decoration.

Spoon the mixture into the loaf tin/s and bake for 1 hour (large tin) or 35 mins (two tins) until risen, golden and a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin, then turn out onto a wire rack.

Mix the lemon juice with the icing sugar and a sprinkling of thyme leaves. Spoon the drizzle over the cooled cake and leave to set. Slice and serve with a cup of tea for a delectable afternoon treat.

Courgette drizzle cake_closeup