The merry month of May

May 28, 2023May 28, 2023 ~ My virtually free-from kitchen ~ Leave a comment

Scottish_garden_Bluebells_May_2023 — Bluebells in sun and shade under a Laburnum tree. Image: Kathryn Hawkins

Hello again. Welcome to my favourite blog post of the year:) Yes, it’s May, and it’s the most colourful time of the year in my garden. I have a few images to share which capture what’s been happening in the garden over the month. The weather has been mostly dry and a bit overcast, but these past few days have seen things turn warm, sunny and bright.

Mountain_cornflower_and_Bluebell_Scotish_garden_border — Centaurea and bluebell raised bed. Images: Kathryn Hawkins

May is all about Bluebells, Azaleas and Rhododendrons in the garden. The Bluebells haven’t lasted as long as usual due to the lack of rain. The bulbs in the shade are still looking vibrant, and now the Centaurea are coming out, there is even more blue around. All the Azaleas and Rhododendrons are out in full flower now, and are thriving. The colours are strong and vibrant and seem to glow in the sunshine.

Scottish_May_Azaleas_and_Rhododendrons_2023

Red_and_deep_pink_Scottish_garden_Azaleas_and_rhododendrons

Golden_Yellow_Azalea_Scotland_May_2023 — The many colours of Azalea and Rhododendron. Image: May 2023

Earlier in the month, the Tulips were in flower, but like the Bluebells, they weren’t around for very long. These are two of my favourites.

Early_May_2023_Scottish_garden_tulips — May favourite tulips. Images: Kathryn Hawkins

The Aquilegia and Lupins have flowered a couple of weeks earlier this year. They really do enjoy the sunshine and are in all the sunny beds and borders of the garden, with the exception of this one which is growing out of the old wall at the top of the garden. Not sure where it came from, and it hasn’t seeded in any other part of the garden, but it is very striking and a fabulous colour.

Scottish_garden_violet_Aquilegia — Wall-growing Violet Aquilegia. Images: Kathryn Hawkins

First_garden_lupins_May_2023 — First of the Lupins. Image: Kathryn Hawkins

There are plenty of Welsh poppies all around the garden again this year. The birds will be especially pleased when the seed heads are ripening.

Scottish_garden_Welsh_poppies_May_2023 — Golden Welsh poppies. Images: Kathryn Hawkins

As well as the joy all these colourful flowers bring, it has been a happy time with the arrival of a new visitor to the garden. I had seen a few glimpses of an adult red squirrel over the lockdown months, but how delightful it was to see this baby the other morning enjoying the spills from the bird feeder and taking a drink from the container of water we leave out for the birds. He/she has been back a few times, but is so quick, it is hard to capture, hence my not very good pictures.

Perthshire_garden_baby_red_squirrel_May_2023 — New garden visitor. Images: Kathryn Hawkins

That’s me for another month. I’ll be back in the kitchen next month. Until then, take care and enjoy the sunshine.

April out of doors

April 29, 2023April 29, 2023 ~ My virtually free-from kitchen ~ Leave a comment

Easter_weekend_2023_apple_orchard_West_Dean_Gardens_West Sussex — Spring flowers galore, West Dean gardens, West Sussex. Image: Kathryn Hawkins

Hello again. What a lovely time of year it is for flowers and foliage. I thought I would reflect on the month just gone by and post some images of things I have seen when I have been out and about these past few weeks.

Over Easter, I travelled down to England to visit my family in West Sussex. One of our favourite places to visit is West Dean gardens near Chichester. Until this year, I have only visited in mid to late Summer to see the wide variety of fruit and vegetables that are grown there. In early April, the grounds were covered in wild spring flowers and it made for a very pretty scene indeed.

Scottish_garden_primroses_on_a_sunny_April_day — Sunshiny garden primroses. Images: Kathryn Hawkins

Back in the garden at home, there are primroses galore, and the grass verges and local woodlands are also decorated with these pretty yellow blooms. My favourite spring flowers, Snakeshead Fritillary, are also out in bloom in the garden, along with lots of Muscari and the first of the new season Bluebells.

April_garden_flowers_in_a_Scottish_garden — April garden flowers. Images: Kathryn Hawkins

Scottish_countryside, Loch_Monzievaird_April_2023 — Loch Monzievaird, Perthshire. Images: Kathryn Hawkins

Out on a walk last weekend, just a few miles from where I live, there were plenty of primroses growing on the grassy banks of the loch. The golden clumps certainly helped liven up a dull-weather afternoon. The trees are just coming to life now, although I’m not sure how much longer some of them will stay upright given the activity of the local beaver population!

Scottish_garden_Hydrangea_before_and_after_pruning — April garden tasks: Hydrangea pruning. Images: Kathryn Hawkins

The things-to-do-in-the garden list is beginning to lengthen now that the plants (and weeds!) are growing again. Just as I pruned the old heads off this aged Hydrangea bush there was an overnight frost, but fortunately no damage was done. I managed to cover the fruit trees with fleece before the frost descended. Lots of lovely blossom again this year which I hope means plenty of fruit if the bees and insects get busy.

Blue_sky_April_morning_over_a_Scottish_garden — April morning blue sky. Images: Kathryn Hawkins

April_fruit_tree_blossom — Cherry and pear blossom. Images: Kathryn Hawkins

I’ll leave you where I began, with one more image of Fritillaria, captured in West Dean gardens on Easter Saturday. Until next time, thanks for stopping by. See you again soon 🙂

West_Dean_Gardens_Snakeshead_Fritillary — Easter Snakeshead Fritillary. Image: Kathryn Hawkins

End of March in the garden

March 26, 2023March 26, 2023 ~ My virtually free-from kitchen ~ Leave a comment

End_of_March_2023_Scottish_garden_Daffodils — Delightful Daffodils. Images: Kathryn Hawkins

Hello again. Today is the first day of British Summer Time here in the UK. The clocks went forward an hour last night, so we will be enjoying longer days from now on until the Autumn.

It hasn’t really felt very summery today though. We have had a mixture of sunshine and light hail storms, and tonight the temperature is due to drop below zero here in central Scotland. No matter, the garden is colouring up nicely so I thought I would share some of the sights and scenes from my garden today.

Scottish_garden_Chionodoxa_lateMarch_2023 — Spring blue carpet of Chionodoxa. Images: Kathryn Hawkins

Scottish_garden_Dogtooth_violetes_March_2023 — Dogtooth violets growing in the rockery. Images: Kathryn Hawkins

Pink_Hyacinth_and_Grape_Hyacinths_or_Muscari — Lone pink Hyacinth and the first Muscari in bloom. Images: Kathryn Hawkins

As ever, at this time of year, the paths and borders are covered with the tiny, blue Chionodoxa flowers. The bees were all over them earlier in the week when it was milder. The Dogtooth violets are coming towards an end now, but this one looked so exotic today, I couldn’t resist taking another photo. The pink Hyacinth above has been flowering every year for over 10 years. It was a potted house plant that I popped in the ground and it has been here every spring since.

End_of_March_2023_Tete_a_Tete — Tête a Tête. Images: Kathryn Hawkins

Late_March_2023_Scottish_garden_Forsythia — Golden Forsythia in full bloom in the sunshine. Image: Kathryn Hawkins

Pink_and_white_Scottish_spring_heather — A tumble of pink and white spring heather. Image: Kathryn Hawkins

Like the Daffodils at the top of my post, there are clumps of Tête a Tête everywhere. I love their sweet fragrance. The old Forsythia gets cut back every Autumn because it becomes much too big for the area it is growing in. It is very old and too established to move, but it seems to cope with the pruning and this year it is very colourful indeed.

Old_apple_tree_in_Scottish_garden_end_of_March_2023 — Spring sunshine on the old apple tree. Image: Kathryn Hawkins

The old apple tree is still looking a bit sad, but I can see buds forming now, and in a few short weeks, hopefully the tree will be covered in blossom again.

The rhubarb is coming along now. The fine red stems look very tempting, but I will save them until they grown a bit longer. As well as the spring flowers, the garden is busy with feathered friends. One in particular sings most of the day and often into the night. I can rely on the robin for some company whenever I’m in the garden, and today was no exception 🙂

Scottish_spring_rhubarb_and_garden_robin — New stems of spring rhubarb and my garden friend. Images: Kathryn Hawkins

I hope you have enjoyed my images this week. I will be back in the kitchen next time, so I hope to see you again then.

Late winter/early spring

February 25, 2023February 25, 2023 ~ My virtually free-from kitchen ~ Leave a comment

Snowdrops_Tay_riverbank_Perth_Scotland_February_2023_ — Snowdrops in the wild. Images: Kathryn Hawkins

Hello again. Thank you for stopping by. So, here we are at the end of another month. A chance for me to take a look back on what’s been happening out of doors since my last post.

Scottish_garden_snowdrops_February_2023 — Garden snowdrops, February 2023. Images: Kathryn Hawkins

It’s been a bumper year for snowdrops here in central Scotland. Along the roadside verges, riverbanks and country walkways, the tiny white bulbs are flowering prolifically. And, in my own garden, there are green and white clumps of the delicate little flowers in the beds, borders and paths all over the place.

Pink_and_white_Scottish_garden_Hellebores_February_2023 — New season Scottish garden Hellebores. Images: Kathryn Hawkins

Yellow_and_white_crocus_and_primroses_in_flower_February_2023 — February crocus and primroses. Images: Kathryn Hawkins

Other spring classics are opening up in the garden as well. In the shady borders, the Hellebores are unfurling, as are the primroses. In the sunshine, the crocus are flowering and giving bold, bright, blasts of colour all over the garden.

Early_pink_Scottish_garden_rhododendrons_February_2023 — Pale pink Rhododendrons, February 2023. Images: Kathryn Hawkins

The delicate pink Rhododendrons are blossoming in the back and front garden. Fingers crossed that the frost keeps at bay.

Late_winter_early_spring_Scottish_pink_and_white_heather_February_2023 — Early spring heather, February 2023. Images: Kathryn Hawkins

More hardy are the spring heathers. I haven’t seen many bees yet, but there are some tempting blooms out there in wait for our important little pollen collectors.

New_rhubarb_shoots_February_2023 — Garden rhubarb and rabbits. Image: Kathryn Hawkins

Very happy to see the first of the garden produce beginning to grow. Looking forward to my first harvest of fresh pink stems in a few weeks time.

My final image this week is of a glorious winter sunset I captured at the beginning of the month, and it was a real beauty.

February_2023_Scottish_sunset — Early February sunset. Image: Kathryn Hawkins

That’s me for this month. I will be back with a recipe post very soon. Until then, have a good few days and enjoy the unfurling of spring.

Magnificent May

May 26, 2022May 26, 2022 ~ My virtually free-from kitchen ~ 2 Comments

Mid-May_in_a_Scottish_garden — Blossom and bluebells in mid May. Image: Kathryn Hawkins

Hello again. What a colourful month it has been in the garden. May is my favourite month of the year for the sheer variety of plants and flowers springing to life. I hope you enjoy the images I have been capturing over the past 3 weeks of my garden as it bursts into bloom.

Lord_Derby_apple_tree_in_May_2022_in_bloom — May 2022 Apple blossom season. Images: Kathryn Hawkins

The apple blossom this year was remarkable. I took these images about 10 days ago. The petals have now dropped and the fruit is beginning to set. Fingers crossed for a bumper harvest.

Scottish_garden_bluebells_May_2022 — May 2022 bluebells. Images: Kathryn Hawkins

There has been another carpet of bluebells all over the garden. Those in the lighter borders are beginning to go over now, but the ones in the shadier parts are still vibrant and fresh.

Scottish_garden_red_Rhododendron_May_2022

The best in the garden this month has to be the many colours and varieties of Rhododendrons and Azaleas in flower. They love the acidic soil here and always do very well.

May_Himalayan_cornflowers_and_Welsh_yellow_poppies — May garden borders. Images: Kathryn Hawkins

These two flowers, the Himalayan cornflower and the yellow Welsh poppies will continue to flower throughout the next 3 months or so in the garden. Great value, low maintenance and lovely bright colours. Below, under a blue sky earlier this week, the golden yellow Laburnum flowers look stunning.

Scottish_Laburnum_tree_in_bloom_in_May_2022 — Laburnum in full glory. Images: Kathryn Hawkins

I’m back to where I started with my images. The image below was taken a couple of days ago. You can see that the apple blossom has finished. There are still a few bluebells about, but now the lupins are on their way and it won’t be long before the peonies open.

Scottish_garden_end_of_May_2022 — The garden this week. Image: Kathryn Hawkins

To finish my post this week, not only is the garden full of flowers at the moment, it is visited by many birds collecting food for their babies. This fellow, rather scruffy in attire, has been my companion in the garden this week. I am amazed at how many sultanas he can fit in his beak!

Until next time, take care and enjoy the sights and scents of the season.

Garden_Blackbird_collecting_food_May_2022 — My garden companion, Scruffy the Blackbird. Image: Kathryn Hawkins

Spring rhubarb with white chocolate and coconut mousse (gluten-free; dairy-free; vegan)

May 12, 2022May 12, 2022 ~ My virtually free-from kitchen ~ 2 Comments

White_chocolate_and_coconut_mousse_topped_with_cooked_spring_rhubarb — Rhubarb topped mousse. Image: Kathryn Hawkins

Hello again. How lovely it is to be well and truly in the season of spring, my favourite time of year. It is a joy to be out of doors and in among all the new growth and activity in the garden.

Homegrown_spring_rhubarb — May 2022, fist rhubarb harvest. Images: Kathryn Hawkins

Earlier in the month, I picked my first rhubarb of the season. It was a good harvest of tender, thin, colourful stems with a tangy, fruity flavour. My recipe this week is not so much about the rhubarb but about an indulgently, rich recipe to serve with this tasty seasonal treat.

Vegan_white_chocolate_vegan_cream_block_coconut_aqua_fava_and_vanilla_bean_paste — Mousse ingredients. Image: Kathryn Hawkins

My very simple combination of vegan white chocolate, plant-based cream, coconut and vanilla, lightened with aquafaba foam makes a very delicious mousse to serve with any acidic fruit. If you’re not vegan, dairy-based products will work fine. Leave out the foam if you want a denser more custardy texture. If you don’t want to use cream, replace the creamed coconut and plant-based cream with full fat or reduced fat coconut milk.

The mousse is very rich and can easily spread to 6 portions if you use small serving glasses. Here’s the recipe.

Serves: 4-6

Ingredients

350g prepared rhubarb, cut into short lengths
2-3tbsp caster sugar
40g creamed or block coconut
approx. 60ml plant-based double cream
1tsp vanilla bean paste
300g free-from white chocolate
100ml aquafaba (I used canned cannellini bean liquid)

1. Put the rhubarb in a shallow pan with 2tbsp sugar and 3tbsp water. Heat until steaming, then cover with a lid and cook gently for 10-15 minutes until tender. Cool slightly, taste and add more sugar if required. Leave to cool completely, then chill until ready to serve.

Cooking_freshly_picked_homegrown_rhubarb — May rhubarb on the hob. Images: Kathryn Hawkins

2. Shave the creamed coconut into thin pieces using a small sharp knife or vegetable peeler and put into a measuring jug. Spoon over 3tbsp boiling water and stir until dissolved. Make up to 100ml by adding sufficient plant-based cream. Stir in the vanilla paste.

3. Melt the chocolate in the microwave or in a bowl over barely simmering water. Keep warm.

4. In a clean, grease-free bowl, whisk the aquafaba for 4-5 minutes until thick and foamy – you should be able to leave a trace of the whisk in the foam when it is sufficiently whipped.

5. Mix the coconut cream into the warm melted chocolate until well blended and then gently fold in the whisked foam in several batches. The chocolate mixture will begin to thicken quite quickly once it starts to cool.

Making_vegan_white_chocolate_and_coconut_mousse — White chocolate and coconut mousse prep. Images: Kathryn Hawkins

6. Divide the mousse between 4 or 6 serving glasses and leave to cool completely before chilling until ready to serve.

White_chocolate_and_coconut_mousse_ready_to_set — Ready to set. Image: Kathryn Hawkins

Spoon cooked rhubarb on top of each mousse just before serving. Delicious 🙂

Close-up_of_single_dessert_glass_of_rhubarb_topped_white_chocolate_and_coconut_mousse — Fruity and creamy. Image: Kathryn Hawkins

That’s me for another week. I will be posting again at the end of the month. Until then, enjoy marvellous May!

Sticky rice rolls (gluten-free; dairy-free; vegan)

March 25, 2022March 25, 2022 ~ My virtually free-from kitchen ~ 8 Comments

12_homemade_vegan_sticky_rice_rolls_arranged_on_a_serving_platter — Vegan sticky rice rolls. Images: Kathryn Hawkins

I’ve been wanting to have a go at making my own sushi-style sticky rice rolls for some time, but have never quite got round to it. But having the right combination of ingredients at last, I have finally been able to experiment, and I am very pleased with the results. Sushi Master I am not, but hopefully good enough to tempt you into giving my easy recipe and method a try.

Close-up_sticky_rice_rainbow_rolls_on_platter — Rainbow rice rolls. Image: Kathryn Hawkins

The basic “must-have” ingredients are sheets of dried seaweed called Sushi Nori – I used 19 x 21cm sheets made by Clearspring. They have a rougher-textured side and a shiny side. Shiny side faces down when you make up the rolls. The sheets are dry and fairly crisp until you put the rice and filling on them, and then they soften and form a tasty edible wrapping for the rolls.

Sushi_nori_shiny_and_textured_sides_showing — Dried nori seaweed sheets. Images: Kathryn Hawkins

For the filling, you need sushi rice or sticky rice. This is a short-grain variety which is very starchy so when it is cooked it clumps together. You can use other grains but they probably won’t cling together enough for neat slicing. I should imagine that Chinese glutinous rice and Arborio rice might also work but you’d need to do some experimenting with cooking times to make sure they don’t overcook and become mushy.

Small_bowl_of_uncooked_sushi_rice — Sushi rice in the raw. Images: Kathryn Hawkins

How you season the freshly cooked rice is up to personal taste. I do like the traditional subtle Japanese flavours of mirin and white rice vinegar. I also added a little sesame oil for some nuttiness, and of course a little salt and sugar for classic seasoning.

Sticky_rice_seasoning_ingredients — Seasonings for sticky rice. Images: Kathryn Hawkins

And finally, the filling. This needs to be thinly sliced and quite flexible for easy rolling. The key to a good roll is not to overfill it and to keep the covering nice and even. I went for thin ribbons of vegetables which I prepared with a vegetable peeler. Grated vegetables would also work in a thin layer. Other things to try could be a sprinkling of toasted seeds; some thinly sliced or grated smoked tofu, or mashed avocado.

3_colours_of_carrot — Rainbow carrots. Images: Kathryn Hawkins

Makes: 12

Ingredients

125g raw sushi rice
1 tbsp mirin
1 tsp white rice vinegar
1 tsp caster sugar
½ tsp sesame oil
½ tsp sea salt
2 sheets sushi nori
A few thin strips of rainbow carrots and cucumber (approx. 22 carrot and 8 cucumber)
Dipping sauce to serve – I mixed sesame oil with mirin, a little salt and sugar and freshly chopped chives

First prepare the rice. Rinse the rice several times in cold water. Drain and put in a saucepan with 200ml cold water. Bring to the boil, cover and simmer gently for 10 minutes until the water is absorbed. Turn off the heat and leave to stand for 15 minutes.

2. Mix together the mirin, vinegar, sugar, oil and salt. Stir into the rice and leave to cool.

Preparing_and_cooking_sticky_rice — Sticky rice preparation and cooking. Images: Kathryn Hawkins

3. Lay a piece of parchment just bigger than the nori sheet on a dry silicone mat or chopping board. Lay the nori, shiny-side down, on top and spoon over half the rice.

4. Carefully spread the rice over the seaweed, leaving 1cm clear at one end and at both sides. At the other end, leave a 2cm gap where the roll will finish. Make sure that the rice is evenly spread and flattened.

3_stages_to_preparing_sticky_rice_rolls — Ready to roll. Images: Kathryn Hawkins

5. Lay the filling neatly on top. Using the parchment to help you, begin rolling from the near edge, keeping the filling in place with your fingers. Roll firmly without pressing to avoid squashing the filling. Once rolled, wrap the parchment around the roll completely and chill for at least an hour before slicing. Repeat with the remaining ingredients to make up another roll.

Filling_and_rolling_sticky_rice_rolls — Sticky rice roll filling and rolling. Images: Kathryn Hawkins

6. When ready to serve, unwrap the rolls and discard the parchment. Slice off any overhanging vegetables from each end to neaten, then ussing a sharp knife, cut each roll into 6 slices.

Homemade_sticky_rice_roll_unsliced — Rolled rolls before and after trimming. Images: Kathryn Hawkins

Your sticky rice rolls are now ready to serve. I arranged mine on a serving platter with the dipping sauce in the middle. I cut out some flower shapes from thin carrot slices and added a few chives to garnish.

Homemade_sticky_rice_roll_sliced_in_half — Rice roll sliced in half. Image: Kathryn Hawkins

I love the colours of the rainbow carrot and cucumber combination, very cheery for the soul, healthy and delicious to eat on a spring day for or a picnic.

That’s me for another month. Until next time, take care and keep safe.

This weird spring

April 7, 2020April 8, 2020 ~ My virtually free-from kitchen ~ 8 Comments

Chinodoxa_growing_in_a_gravel_path — Chionodoxa, Spring’s little gem. Image: Kathryn Hawkins

Hello again everyone. I hope you are keeping well. The weather has turned fine these past few days since my last post and it has been a joy to be able to escape into the garden. Whilst the world is in shut-down, Mother Nature is carrying on as usual.

This very week, 16 years ago, I moved to Scotland and took over a much neglected garden. There was not much in flower back in April 2004, but by the following spring, with a little TLC, the first Chionodoxa magically appeared (I didn’t plant them) and have been coming up each spring ever since. They love the sunny flowerbeds and paths and are poking through everywhere at the moment. In contrast, their relation, Scilla, prefer the cooler, damper, shadier part of the garden. In the low light, their bluish-lilac flowers seem to glow with a luminous quality.

Scilla_flowers_in_a_wooded_shady_area — In the shade of a tree, Scilla flowers blooming. Images: Kathryn Hawkins

Another shade lover, is the primrose. There are 2 varieties in the garden at the moment. The bushy yellow one flowers just for spring whilst the paler variety is in bloom and and off for several months of the year. There are several primrose clumps now; they seed themselves and multiply every year, and really do brighten up a dark corner.

Large_clump_of_yellow_primroses_and_paler_spring_time_primroses — Scottish primroses. Images: Kathryn Hawkins

There were a few tasks to get on with at the weekend. One of which was to prune the bay tree-bush which has got a bit wild. I ended up with a huge trug full of bay leaves – they will keep me going for a very long time!

_Pruning_a_bay_tree_in_spring — Springtime bay pruning. Images: Kathryn Hawkins

One of the first tasks I can remember tackling in the garden that first spring, was to dead-head the Hydrangeas. The papery flower heads act as a natural frost protector for the buds and leaves forming on the stem below. This is one of my most enjoyable annual tasks in the garden mainly because it doesn’t involve too much bending 🙂

Spring-time_deadheading_of_hydragea_flowerheads — Bucket of dry Hydrangea flowers. Image: Kathryn Hawkins

My final image this week is of a Ribes Sanguineum or the flowering currant bush. It has been looking a bit sad for the past couple of years, but after a rigorous pruning last Autumn, it has come back to full flower and is looking much healthier. I love the blackcurrant aroma that the flowers have.

Ribes_sanguineum_or_flowering_currant — Flowering currant bush. Images: Kathryn Hawkins

That’s me for another week or so. Enjoy the outdoors if you are able, and keep safe. Until next time, take care.

Spring rhubarb harvest, roasted and poached

March 31, 2020March 31, 2020 ~ My virtually free-from kitchen ~ 2 Comments

Shirt_pink_stems_of_home-grown_forced_rhubarb — This year’s first and second stems of spring rhubarb. Images: Kathryn Hawkins

Hello everyone. I hope you are all keeping safe and well. Over the past couple of weeks, with the growing limitations on social interaction and movement, I have felt more grateful than ever before to have my own outside space. Not only are there cheery spring flowers everywhere and the joyful sounds of birds singing, I have been able to pick the first of this year’s home-grown produce.

At the beginning of the month, I had my first taste of this year’s bright pinkish-red, tender stems of forced rhubarb which I covered in early February. The stems weren’t very long because the pot I used wasn’t that tall and it made the stems grow a bit wonky and squat. However, the colour was intensely vibrant and the flavour was fruity and tangy.

Short_stems_of_home-grown_forced_rhubarb — My home-grown forced rhubarb. Image: Kathryn Hawkins

With more undeveloped stems peaking through, I re-covered the clump and was able to pick a second harvest a fortnight later. I have left the remaining stems to grow naturally. I have covered up another clump which will (hopefully) yield a few more stems ready for another harvest next month.

Stems_of_forced_rhubarb_with_leaves_and_being_prepared — Freshly picked and prepared, forced rhubarb. Images: Kathryn Hawkins

I didn’t do anything fancy with the rhubarb this year. I roasted the first batch with vanilla (recipe below), and the second harvest of stems got poached in the juice of my last blood orange of the season (sob) and some of last summer’s frozen raspberries (recipe below). Both very simple serving suggestions, but utterly delicious.

Spring_rhubarb_roasted_with_vanilla — Roast rhubarb with vanilla. Images: Kathryn Hawkins

Roast vanilla rhubarb – I used 200g prepared spring rhubarb stems cut into even thickness pieces, about 8cm long. Put the rhubarb in a small roasting tin and sprinkle with 2 tbsp vanilla sugar and 3 tbsp water. Add a split vanilla pod and bake at 200°C, 180°C fan oven, gas 6 for 15-20 minutes until just tender. Serve warm or cold.

Spring rhubarb_cooked_with_frozen_raspberries_and_juice_and_rind_of_blood_orange — Spring rhubarb with orange and raspberries. Images: Kathryn Hawkins

Rhubarb with raspberries and orange: I used 250g prepared rhubarb stems, cut into 5cm lengths. Put the rhubarb in a frying pan with 300g frozen raspberries and the juice and rind of 1 orange. Sprinkle over 5 tbsp granulated sugar. Heat gently until steaming, then put the lid on the pan and simmer for about 15 minutes until just tender and cooked through. Stand for 10 minutes before serving hot, or allow to cool completely. Discard the orange peel before serving.

I do enjoy eating rhubarb with a crumble topping but I find that spring rhubarb overcooks under a a crust of any kind. I came up with an idea which means you can cook a crumble topping separately and sprinkle it over fruit just before serving.

8_steps_to_making_and_oaty_crumble_topping — Preparing oaty crumble topping. Images: Kathryn Hawkins

Oaty crumble topping (serves 4): in a saucepan, melt 110g dairy-free margarine with 25g golden syrup and 25g Demerara sugar. Remove from the heat and stir in 150g gluten-free jumbo oats and 50g gluten-free plain flour blend. Spread out thinly over a lined baking tray and bake at 190°C, 170°C fan oven, gas 5 for about 15 minutes until merged together. Break up the mixture into clusters and return to the oven to bake for a further 7-8 minutes until golden and crisp. Serve hot or cold. Once cold, the mixture will keep in an air-tight container for several days, and it freezes well too.

Serving_bowl_of_roast_spring_rhubarb_with_oaty_crumble_topping — Roast rhubarb with oaty crumble. Image: Kathryn Hawkins

That’s me for this month. I look forward to posting in April. Until then, keep well and stay safe 🙂

Springtime isolation and a spot of wild garlic foraging

March 24, 2020March 24, 2020 ~ My virtually free-from kitchen ~ 2 Comments

Wild_garlic_spring_2020_River_lednock_Perthshire — A peaceful place for wild garlic foraging, River Lednock, Perthshire. Image: Kathryn Hawkins

Hello everyone. What a weird and surreal spring this is turning out to be. In many ways life goes on as usual: the spring flowers are blossoming; the birds are chirping and calling to each other; the days are drawing out, and the weather is brightening up. Yet, we humans are having to behave very differently.

I hope you are all getting along ok. It seems we’re affected by the spread of the virus throughout the world, and we’re all having to do our bit to keep it at bay. In the UK, we have been asked to keep our distance from each other, to stay at home as much as possible, and to only go out for exercise and essential shopping. At the weekend, I was able to find a quiet spot and combine a spot of foraging along with a walk along a nearby riverbank and woodland.

Perthshire_riverbank_lined_with_wild_garlic — River bank lush with wild garlic. Image: Kathryn Hawkins

The air was warm and heavy with the scent of the garlic leaves. It was a joy to be out of doors and away from the troubles of the world, hearing only the water bubbling and the birds singing. I picked a few leaves here and there from the river bank. The garlic seems to be very abundant this year.

If you are able to go foraging, always forage responsibly by taking one or two leaves from a plant rather than stripping a whole one bare. And, wash the leaves thoroughly before cooking.

Wild_garlic_leaves_in_a_stainless_steel_colander — Freshly picked and washed my harvest of wild garlic leaves. Image: Kathryn Hawkins

Back at home, I used some of the leaves to make a version of my favourite mash recipe using seasoned 500g mashed potato, 50g chopped wild garlic leaves and 50ml olive oil. I spread this on top of a creamy vegetable sauce and drizzled with more olive oil before baking.

Home-made_wild_garlic_and_ollive_oil_mash — Wild garlic and olive oil mash. Image: Kathryn Hawkins

The next day, I cooked up more leaves with spring greens and leeks – deliciously tasty with pasta or over rice. A version of this recipe can be found here.

Green_chopping_board_with_chopped_wild_garlic_leaves_shredded_leek_and_shredded_spring_greens — Wild garlic, leeks and spring greens. Image: Kathryn Hawkins

This time I used 100g shredded cabbage with 75g each wild garlic and leek. Season and stir fry in 20ml olive oil for 2-3 minutes, then lower the heat, put the lid on and cook gently for about 10 minutes until wilted down. Simple but delicious.

Steaming_pan_of_wild_garlic_and_spring_greens — Wild garlic and spring greens. Image: Kathryn Hawkins

I wish you well over the next few days. Until next time, keep safe, and enjoy spring as best you can 🙂

My Virtually Free-from Kitchen

Welcome to my blog all about the things I love to grow and cook. You'll find a collection of seasonal gluten-free, dairy-free and vegan-friendly recipe posts, as well as a round up of my gardening throughout the year. I wish you good reading, happy cooking and perfect planting!

Spring