In the last week or so, something in the air has changed and autumn seems to be on the way. Vegetables that have been non-stop for the last two months are grinding to a halt – and not before time (French beans and courgettes, I’m looking at you). This recipe was an attempt by me to dispose of some of my mountain of new potatoes and courgettes. A pizza without a tomato-based sauce may sound strange but, as ever, the combination of potatoes and cheese does the job magnificently.
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I can only apologise for more courgettes. But such is my life at the moment. This recipe, however, focuses on the flowers. As abundant as their fruit at this time of year, courgette and pumpkin flowers are all over my allotment. Thanks to an industrious squirrel burying pumpkin seeds all over my garden during the spring, they have also randomly appeared in a selection of borders and pots over here too. Waste not, want not; they are delicious in a risotto with sliced baby courgettes and, of course, stuffed, battered and deep-fried.
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And so, the season of the courgette is upon us. Ten days in and five kilos of them harvested already. Friends and neighbours are starting to avoid me in the street because they know I’ll try and force cucurbits on them. Fry them, griddle them, spiralize them, stuff them…do what you like with them, you’re still fighting a losing battle.
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Spring heralds many things. Fresh goat’s cheeses are one of them and rampaging weeds are another. In my garden, the ground elder has started to stretch its legs.
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Those of you with a critical eye may be thinking that I’m frying up way too much cheese lately, as this recipe follows hot on the heels of last week’s St Tola Ash Log and Wild Leek Fritters. I would counter that there is no limit on how much cheese you can fry.
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To continue this week’s exploration of all cheeses Irish thanks to Pong Cheese, this recipe pairs St Tola Ash Log with wild tri-cornered leeks. It’s once again the season for wild garlic but, living in London, tracking it down is a lifetime’s work. Tri-cornered leeks, on the other hand, pop up frequently in patches of woodland or people’s gardens. If you are lucky enough to find it, wild garlic would work equally well in this recipe.
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English muffins, that is. Not your blueberry-stuffed American monsters. We’re talking bread not cupcake. This was the first time I had attempted to make an English muffin and I was nervous, especially considering the time you need to fry them for. But, aside from the time needed to prove them, they turned out to be no bother at all. In this recipe, Sparkenhoe and black pepper come together to pep up a classic.
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This post was meant to have been written days ago. It’s not even a very long or informative post. It’s probably one of the easiest recipes I’ve ever written up. But, still, it disappeared into the time-space vacuum otherwise known as ‘Life’. It was also a post that proved to me that cheese straws are one of the most boring foodstuffs in the world to try and photograph.
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2016 was seemingly all about Scandinavia. You couldn’t move for newspaper articles about how to hygge up your home with a furry throw or make cloudberry jam for your meatballs. Amongst all the candles and crayfish, one thing caught my eye – apparently, the hard, traditional ginger biscuits, much-beloved of our Viking cousins (and known as pepparkakor in Sweden) go very well with blue cheese.
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Some things are born from the embers of disaster. This recipe is one of them. If you read food blogs, you would think that nothing ever goes wrong and that all dishes arrive from the oven aromatic and done to a turn, just waiting to be single-lit photographed with attractive rustic props. Not so my membrillo this year. No matter how long I cooked it for in a low oven, it retained the consistency of sloppy jam. It’s still delicious but there will be no cute little stiff diamonds of it on my cheese this year; more of a smear. The upside is that it’s spreadable so perfect to lather over some pastry.
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Fromage Homage 