Tag: Spring

Categories
Desserts Recipes

Rhubarb Crumble

In recent weeks our local market stalls have become brightened by the appearance of a sure sign of spring – stalks of rhubarb cut fresh from the field. I love the way the red, green and pink hues blend and intertwine as if in a watercolour painting.

There are various dishes that can be made with rhubarb,  but in my view the simplest and least complicated is still the best way to enjoy its fresh, juicy, tangy and slightly tart taste. This crumble requires minimal extra ingredients and is relatively straightforward to make.

Servings

6 – 8 portions.

Timings

10 mins to prepare the fruit in a microwave, then 25 mins to bake the crumble in a fan oven at 180C.

You Will Need:

  • 500g fresh rhubarb
  • 1tbsp dark muscovado sugar
  • 225g plain flour
  • 110 g butter
  • 110g caster sugar

Method

  1. Chop the rhubarb stalks into chunks. Place in a bowl and sprinkle over the dark muscovado sugar. Microwave on full power, stirring once or twice to combine, until softened, with still a few chunks visible. Scrape the juicy, sweetened fruit into an ovenproof bowl.
  2. Turn on a fan oven to heat to 180C.
  3. Whizz the flour, butter and caster sugar together in a food processor with blade fitted, until combined and with the texture of breadcrumbs. Sprinkle the crumble over the rhubarb so that the fruit is fully covered.
  4. Place in the oven, when it has reached 180C, for 25 mins. Remove and serve in bowls.

Customise it!

Serve warm from the oven with hot custard poured over – see my photo below.

It’s also delicious cold with custard that has cooled and set, or with a few spoonfuls of natural yoghurt alongside.

Another colourful sign of spring is the World Snooker Championships taking place this time of year, at the Crucible Theatre in Sheffield. As in previous years, I have made the pilgrimage to Sheffield this week, along with other fans of the game. I was lucky enough to see many of the big names play, including Judd Trump, Luca Brecel and the amazingly talented young Chinese star, Zhao Xintong.

On the train up, I just had to play some of my favourite tracks from those famous sons of Sheffield, the Arctic Monkeys, including this one from the Humbug album: Dance Little Liar.

Categories
Recipes Snacks

Pizza Twists

Heading into the Easter holidays, many of us will be looking for recipe ideas for entertaining friends and family. This one comes from the Batch Lady, Suzanne Mulholland, whose recent series on Channel 4 I’ve been enjoying.

These pizza twists are relatively quick and easy to make, and go well as a snack alongside drinks, as part of a starter or as an accompaniment to a bowl of salad – see below.

What’s more, they can be fully prepared in advance, then frozen and lifted out of the freezer when required. Once thawed, they are ready to eat, and be warned – they are very tasty!

Servings

Makes 12 twists.

Timings

Prep time 10 mins, baking time 20 mins at 190C in a fan oven.

You Will Need:

  • 375g sheet of ready rolled puff pastry
  • 2 tbsp tomato passata
  • 140g grated cheddar cheese
  • 15g fresh basil
  • 1 large egg
  • sprinkling of Italian dried herb seasoning

Method

  1. Heat a fan oven to 190C.
  2. Unroll the pastry sheet and cut into 2 halves.
  3. Spread one of the halves with the passata. Cover with the grated cheese and the basil – see my photo above.
  4. Put the other half of the pastry on top. Cut into 12 strips, each about 1cm wide.
  5. Gently hold each strip between the fingers of both hands and twist into shape.
  6. Brush all 12 twists with the beaten egg and sprinkle the Italian herb seasoning over. Place on a baking tray and put in the oven at 190C for 20 mins.
  7. Remove and place on a wire rack to cool. Once cooled, they can be frozen if required – simply remove from the freezer and thaw to room temperature to eat.

Customise It!

Replace the passata with pesto, and/or the cheddar with parmesan. Once you brush with the egg, sprinkle over some poppy seeds or sesame seeds.

Here’s a timeless classic that I never tire of and always enjoying hearing when it comes on over the speaker. Elvis Costello and the Attractions with (The Angels Wanna Wear My) Red Shoes.

Categories
Mains Recipes

Roasted Sweet Potato & Red Pepper Soup

Here’s a soup I made this week – a bowl of bright red and orange deliciousness with a mild chilli kick. The sweet potato and red pepper are chunked and roasted until soft, squishy and a little charred at the edges, then blitzed with the other veg to give a rich texture.

Once it’s cooled, keep it in the fridge for a few days. Scoop a few ladlefuls into a bowl and microwave for a quick, tasty and nutritious lunch.

Servings

6 adult portions.

Timings

The soup mix requires soaking overnight, then 30 mins to make.

You Will Need:

  • 100g soup mix
  • cold tap water
  • 1 large sweet potato
  • 1 large red pepper
  • oil
  • 1 garlic clove
  • 1 tsp cumin seeds
  • 1 tsp medium chilli powder
  • 1 onion
  • 2 – 3 carrots
  • 2 – 3 celery sticks
  • 500ml chicken or veg stock
  • about one third of a cabbage. shredded
  • sea salt and black pepper

Method

  1. Cover the soup mix with tap water in a bowl and leave to soak overnight.
  2. Next day, drain the soup mix and cover with fresh water in a saucepan. Bring to the boil, then reduce to a simmer for 30 mins.
  3. Turn a fan oven on to 180C. Chop the sweet potato and red pepper into chunks and place in a large roasting dish. Drizzle with oil and put in the oven, once up to temp, for 30 mins.
  4. While the veg is roasting, put a drizzle of oil in a large saucepan and warm on the hob. Crush in the garlic clove, then chuck in the cumin seeds and chilli powder, leaving it all to sizzle for a minute. Then chop the onion, celery and carrot, and add. Stir and leave for a few minutes to soften.
  5. Tip the stock on top of the veg in the saucepan and bring to the boil. Add in the cabbage. Reduce and simmer for 20 mins. Season with a few twists of sea salt and black pepper.
  6. Scrape the roasted sweet potato and red pepper into the soup. Blitz the soup with a handheld blender.
  7. Drain the cooked soup mix and add to the soup.
  8. Serve a few ladlefuls of soup in a bowl.

Customise It!

Keep the sweet potato and red pepper, as this is what gives the soup its foundation of taste and colour. Other than that, you can play around with whatever other veg you have to hand or which is in season. Swap kale or broccoli in for the cabbage, for example. Omit the soup mix if you want less protein. Jack up the chilli powder from medium to hot if you like it that way!

We’re enjoying a period of sunny, warm weather currently, so it’s time to get out in the garden to relax with my head phones, listening to some summertime feelgood music. Like this track, from the Random Access Memories album: Daft Punk with Lose Yourself to Dance.

Categories
Blog Desserts

Stonehenge in the Spring

The clocks spring forward one hour this weekend into British Summer Time, and we have just had the Spring Equinox. Yes, it’s full speed ahead now towards sunshine, holidays and barbecues.

Time to bring the motorhome out of winterisation, therefore, and head off down to the west country. It’s turned out to be a pleasant few days experiencing the very old, and eating the very sweet!

I’ll start with a visit to Stonehenge: somewhere I always enjoy going, whatever time of year. The last time I was there it was just before the winter solstice, with a brisk wind blowing and moody skies above (see my post here). In contrast, my photo above shows the Stones on a calm and sunny Spring day this past week.

We still do not fully know why our Neolithic ancestors transported these huge rocks, sometimes hundreds of miles, and positioned them here, carefully aligned to celebrate the movements of the Earth and its connection with the heavens above. The Stones have stood here for nearly 5,000 years, the toil and sacrifice of prehistoric man bringing pleasure and inspiration to many subsequent generations.

It is remarkable that this impressive feat of celestial engineering was achieved with only the most rudimentary tools and materials. Let’s see Artificial Intelligence do that, eh? 🙂

Every day, people travel here in their droves from all corners of the globe, to walk around, taking in the sight and its surroundings, and gaze in wonder. It is a World Heritage Site, and everyone is welcome, whatever religion, nationality or creed.

There is certainly something mysteriously compelling about being in the presence of the Stones. Perhaps their longevity is a modern day reminder that, whatever struggles there are in the world, fundamental values of indomitable spirit, endeavour, strong will and respect for others will always endure.

Inspiration comes in many forms, and this creation by Roly’s Fudge Shop, in nearby Salisbury, made me chuckle. Ladies and Gentlemen, I give you what Roly calls Fudgehenge.

Roly’s can be found near the entrance to Salisbury’s Cathedral Close, providing the perfect opportunity down the years for weary pilgrims to top up those flagging energy levels. The Cathedral itself is gearing up for the Easter season, and was looking splendid in the Spring sunshine.

Another fave refuelling station in these parts is the Boston Tea Party. I first came across BTP in Bristol a few years ago, and they now have a small number of cafes dotted around select west country towns. They do great coffee and choc brownies, so I can recommend a visit if you ever get the chance.

Well, that’s enough of a sugar rush for this week. I shall have to get back down the Farm Shop when I get home and make something a little healthier next week to compensate, haha.

Here’s a track from a legendary band who hail from the west country, as you can tell from singer Andy Partridge’s accent. this is XTC from the Drums and Wires album, with Helicopter.

Categories
Bakes Recipes

Spiced Fruit & Rooibos Traybake

Here’s a fresh and fruity traybake to welcome the first signs of spring. Dried mixed fruit is plumped up by infusion in freshly brewed Rooibos (or Redbush) tea. Dark brown sugar and mixed spice ensure a deep rich colour and satisfying warmth.

The tea blend I used is one called Kalahari that I picked up in the Tea Emporium in Bath, on one of our motorhome trips down to the west country. It mixes Rooibos leaves with orange peel, lemongrass, and specks of marigold and thistle flowers. It looks beautiful and makes a lovely, refreshing caffeine-free drink. Here it is:

I’m pleased to say it can now also be enjoyed in cake form! No Kalahari? No problem – other blends of Rooibos (flavoured or plain) can be used just as well.

Servings

This should give you around 16 slices.

Timings

Prep took me around 30 mins, including soaking the dried fruit in the tea. Bakes in a fan oven at 160C for 40 mins.

You Will Need:

  • 75ml tea made up with Rooibos leaves and boiling water
  • 160g mixed dried fruit – I used sultanas, candied peel and glace cherries
  • 180g butter, softened
  • 160g dark brown sugar
  • 3 large eggs
  • 200g self-raising flour
  • 1 tsp mixed spice (nutmeg, cinnamon, coriander seed, clove, pimento and ginger)
  • 3 tbsp dark brown sugar for sprinkling

Method

  1. Grease and line a tray bake tin. The one I used is 22cm square.
  2. Place your assortment of dried mixed fruit in a bowl.
  3. Make up a pot of tea using the Rooibos leaves and boiling water. Using a tea strainer, measure out 75 ml and pour it over the dried fruit. Stir and set aside (see the photo just above, showing my fruit soaking in the Rooibos tea).
  4. Put the sugar and softened butter in another bowl, and whisk together with an electric mixer until nice and creamy.
  5. Crack in each egg one at a time, and whisk in. Sprinkle in a little of the flour each time to avoid curdling.
  6. Sieve in the rest of the flour and the mixed spice. Whisk again to combine.
  7. Turn a fan oven on to 160C.
  8. Drain the mixed dried fruit with a sieve, catching the tea to retain in a separate bowl. Tip the fruit into the cake mixture and whisk in.
  9. Add in as much of the retained tea as necessary to bring the cake mix to the right consistency. You should be able to pick up a spoonful and slowly but surely let it slide back off the spoon, into the rest of the mix with a plop! I used most of the retained tea in mine.
  10. Give it a final whisk then scrape into the prepared tin with a spatula. Spread out into the four corners and level the top.
  11. Finally, sprinkle the dark brown sugar topping over the cake with your fingers.
  12. Place in the oven at 160C for 40 mins. Check after about 30 mins – if a skewer in the middle comes out dry then it’s done.
  13. Leave to cool and cut into slices. They will keep in a tin for a few days but, seriously, they will all be eaten by then anyway!

Customise It!

You can use a different combination of mixed dried fruit if you wish, or if that’s what you have in the cupboard – currants, dried apricots and so on should work fine.

Rooibos leaves that come with different natural flavourings to mine will be ok. If you like plain Rooibos to drink then use that. I sometimes have Rooibos with a dash of vanilla extract, and that would make an interesting combo for using here.

The weather is due to be fine this weekend, so I’m getting out into the garden today to enjoy our first real sun and warmth of 2025, with a pot of Rooibos and a slice of traybake. Time to relax and enjoy the silence.

Speaking of which, it’s currently the 35th anniversary of the release of the classic Violator album by Depeche Mode, which I plan to listen to again in the garden on my headphones. So, let’s add this track to the ADK Playlist: Enjoy the Silence.