(Spot the ‘deliberate’ mistake.)
2014 was always going to be busy. Wonderfully so. My plans were to run the London Marathon in April (4 hours 11 minutes!), get married in July and go to America to teach a Scottish cookery course in September. All fabulous but all requiring a lot of preparation. It was do-able though. Then I got a new job. It’s also fabulous but the time and energy I’ve been devoting to it on top of the time and energy spent on the wedding etc has left me with little time or energy for my usual pastimes of experimenting in the kitchen, taking pictures and blogging. I haven’t even been reading much!
Today I decided to have a wee holiday and do nothing. By nothing, I mean I went for a long walk with Marco in the woods; I baked some bread and a lovely batch of shortbread; I read for a few hours in the sun and I took a picture of my lunch. That’s it in the picture below. It was a simple lunch but it was lovely. Perfect for a sunny lazy day.
Avocado & Goats Cheese Spread
(enough to spread on two English muffins)
1 perfectly ripe avocado (don’t even bother with a hard fruit)
2 tblspns soft goats cheese
A squeeze of lemon juice
Dried chilli flakes
Sea salt flakes
- Simply mash the avocado and goats cheese together along with the lemon juice.
- Spread on crusty bread or crackers or (my favourites) a toasted English muffin and sprinkle with chilli flakes and sea salt.
The monthly village market was on this morning. We’re off on holiday on Tuesday so I didn’t come back with my usual bag loads. What I did get was a big bunch of kale, a sour dough loaf and, my current favourite thing, some hard mature goats’ cheese from the Cromarty Cheese House.
Lunch was a delight.
Kale and Goats’ Cheese Pesto
(makes a small jar full)
200g kale, tough stalks removed and shredded roughly
50g hard goats’ cheese, grated finely
Rind of a small lemon
1 garlic clove, minced
Extra virgin olive
Salt & pepper
- Bring a pan of water to the boil and drop the kale in. Cover and simmer for 1 minute. Drain and cool.
- Meanwhile, toast the walnuts in a dry frying pan then whizz in the blender. Remove to a bowl
- Squeeze as much moisture as you can out of the kale then pop in the blender with the garlic and lemon rind and a good glug of oil. Whizz this too.
- Now, I prefer to combine for here by hand. It’s a rougher texture and I prefer that. You might want to continue whizzing in the blended. Either way, add the walnuts and cheese to the kale along with a decent pinch of salt and pepper.
- Spread on toast and top with tomato
- Stir through pasta
- Dollop on a baked potato
Before I go, I’ve just found out on Smitten Kitchen that Google Reader (the way many people keep up to date with blogs) will be no more as of tomorrow. I’ve switched to Feedly. It was simple to import my Google Reader favourites to it and it has a rather lovely layout. Hope I don’t lose anyone when Google Reader retires. 🙂