Hot !

My, my ! Is it hot today ! And muggy ! Still 40° C outside and the sun has disappeared behind a veil of cloud.
So I had to pick all my sweetpeas this morning whilst it was still somewhat cooler.  What a glorious display they make.

Incy wincy spider

Typical of me to start cleaning the house on the hottest and muggiest day of the year, after a long stint of  utter laziness.  Washing the sofa covers, now drying on a stretch of garden fence (don't have a washing line) *blushes*

Please sun, come back from behind the clouds and beat us a couple more hours with your smoldering heat.  I need these covers dry before tonight.

Yesterday I recieved an early birthday pressie from Bert.

It is obvious that he is of the opinion that I need to rest some more (read, be lazy)

Better get back to that cleaning malarkey.

Thanks for visiting.

Patricia xxx...x

eta Bummer ! Without much warning (none actually) big fat drops of heavy rain. :(  Really not funny at all, at all.

Salade Liègeoise

There is a low pressure area hanging over me and the weather isn't helping.  Nothing to shift it but this autumnal Belgian dish. A warm hugging salad.

Ingredients

• potatoes (I like nice yellowy and waxy potatoes)
• french beans (I used some from the freezer)
• lardons (smoked  will give you an extra hug)
• onion, chopped or sliced
• knob of butter or a little vegetable oil
• parsey, chopped
• chives, chopped
• white wine vinegar
• seasoning (sea salt and lots of freshly cracked black pepper)

Preparation

• Peel potatoes, and cut in halves or quarters.
• Cover them with cold salted water in pot and bring to the boil on the hob and cook till ready.
• Bring water to the boil in another cooking pot, add some salt and cook the beans al dente.
• Drain both potatoes and beans, set aside.
• Fry off the lardons in some butter/oil, add the onions for a couple of minutes.
• Scoop them out  and deglace the pan with the vinegar.
• Bring all the ingredients together (including the parsley and chives) in a bowl and add the juices from the pan (ie vinegar)
• Toss.
• And toss some more.
• Serve on a plate willst still hot/warm and sprinkle over more black pepper.
• Let yourself be hugged.

It is great on it's own, but you can add hardboiled eggs, halved or quartered.  Eat it as a side dish with roast pork.

If you happened to have some leftovers, it is also tasty when it's cold, so pack some for your lunch box.

 

 

Thank you for visiting me on this dreary summer's day.

Patricia xxx...x



Joy of Joys

It's been a while.  And I am not feeling up to blogging much.  That is why I'll leave you with some garden joys.

Lathyrus odoratus - Sweat pea



Hydrangea arborescens 'Annabelle'

Violas on the steps leading from the patio to the garden.

Thank you for visiting

Patricia xxx...x

And then the sun came out.

Check the weather forecast. Sunny, 19°C, no rain ! Well, thank you !  It is about time.
Over the last week or so the only thing I wanted to do was curl up on the sofa with a blanket pulled over myself (head included)

Today, I could get the cushions of the outdoor lounge out. Hauling them all the way from the garage downstairs, up and out.

I know that tonight I'll have to take the cushions in again....

That the cats will all come indoors, again ....

And I will disappear under my blanket on the sofa..... again.

But for now... all is well.

Patricia xxx...x



It's that time of year again. Elderflowers.

Rather unashamedly I link you to this recipe on my own blog  for elderflower champagne . I just cannot believe that the post is from May, 2007 and that I haven't made it since then. 
Well we are lucky to have elder near us which is clean enough to use, so I have flowers 'soaking' at this moment.
It's a must try for anyone who can get to elderflowers. 

Hiccup !

Pond Life...

What pond life ?

The water has been crystal clear over the last 5 days or so.  The flittering of  blossom leaves and pollen from the trees have all but disappeared from the water surface. Somehow it looks like the salamander and dragon fly larvae have gone too. :(
I haven't encountered any frog spawn at all, even though I can hear the croaking of frogs at night when I'm lying in bed.  Lovely and peaceful sound.
Last year when we didn't have the pond there were thousands of baby and mature frogs in that area.  Have we disturbed the life that was already there by digging to put in a proper frog pond ? I sure hope not.
Let's hope it will all fall back into place in the coming months and years.

Maybe most larvae are hiding near the water plants and that could be the reason why I don't see many.
We've got plenty of water skaters and some water beetles, also water boatman.

And when the sun comes out a lot of dragon flies are whizzing hither thither over the pond.  Difficult enough they are to photograph.
Here is a broad-bodied chaser that I captured a few days ago.

My family of Kitchy (with capital K) ducks are doing great.  I tied them together and then on a brick that I placed carefully (read threw) in the middle of the pond. 

Had to because we have a predator on the loose.

Millie would take the ducklings out, maul them and leave them in the copse for me to find and do the autopsy.

The creeping jenny   is going well and will hopefully cover the pond liner in a satisfactory manner.

Hostas, been gnarled at by slugs.  Frogs, toads ! Dinner is ready !

My favourite corner of the pond

I did sow some wild flowers but we'll have to wait and see what's to become of them.

Look at me ! Look at me !

Indeed. Look at her lovely face. Butter wouldn't melt....

Thanks for visiting.
Patricia xxx...x

Homemade Pizza

My pizza making skills have evolved in the right direction over the years.  Luckily !
I was in my teens, about 30 something years ago, that I got into making pizzas.  They where very tasty as far as I can remember...... but oh so soggy. 
I now know that my tomato sauce was too wet and ... I put too much of it on the base.
Still, I try to cram an awful lot on my pizza, because that's the way I like it (and Bert never complained) but I try to keep the ingredients as close to Italian-ish as possible concerning flavours.
Also, my base will always be rather thick (almost bread like)-it's a matter of taste - is it not ?

How do I avoid a soggy base ?

• Set your oven on the highest setting (mine is 250°C) and forget about the fan. The base will crisp up better with the heat from the bottom element.
• Use a dark (black !) coloured baking tray, it will atract the heat better. Any grey or lighter colour won't work as well.
• Roll out the dough and spread onto the tray only just before you add your toppings.
• Only add the toppings just before the pizza is about to go into the oven. If you leave it sitting around it will be soggy.

So now over to the recipe.
For the base
Ingredients (that is for 2 (yes, two) oven trays)

• 1 kg plain white flour
• 20 grs fast acting dried yeast
• 1 tsp salt
• 2 tsp sugar
• 2 tbsp olive oil
• Cold water (quantity depending on the moisture level in the flour)

Preparation

• In the bowl of your food processor (haha ! if you don't have one, you'll have to knead by hand. I however, use my trusty old Kenwood) mix the flower and yeast together.
• Put the salt and sugar near the edge of the bowl and add the oil. Pour in some water.
• Start the food processer with the bread hook. Add more water as you go, until all the flour has been incorporated.  You need the consistency of bread dough.
• Keep on kneading till you get a pliable elastic dough.
• Set aside, covered with a (clean) tea towel.
• Leave to proof until the dough has doubled in size.
• Get your baking trays ready. Dust with flour.
• Divide dough into however many portions you need. I divide in 2.
• Roll out on a floured surface and stretch onto the tray.

For the toppings
Ingredients

• Green olive tapenade (recipe here)
• 1 tin of peeled tomatoes (430 gr)
• 1 small tin tomato concentrate (140 gr)
• Dried oregano and basil, pinch of salt and pinch of sugar
• 400 gr grated cheese (I use gouda, but cheddar is ok to use, pecorino is better still, if you don't have to watch the pennies)
• Smoked dry cured ham (thinly sliced), sliced peperoni or chorizo (didn't I say, Italian-ish ?) enough to spread out later over the pizza.
• Onions peeled and sliced
• pepper red or mixed colours,sliced
• Mozzarella, broken into pieces

Preparation

• Blend tomatoes and tomato concentrate in a jug or bowl with a handheld blender (or any other blender actualy). Add oregano, basil, salt and sugar.
• Spread some of the tapenade over the pizza base.
• On top of that tomato mix.
• Then sprinkle with as much grated cheese as you fancy.
• Layer the cured meats, onions and peppers to your heart's content.
• Finish off with the mozzarella.
• Bake in your really hot oven for 15 to 20 minutes.
• Take out of the oven and let the pizza rest for 5/7 minutes to help it set.
• Slice and overindulge.

I sometimes add sliced cougettes or aubergines that I have roasted on the griddle pan.  Artichoke hearts are also a favourite of mine.
Do you like blue cheese ? Well you can crumble that on top and all.

Thumbs up from my brother.

Did you notice the scissors in the last photo ? Yeah, that's right. That's how pizza is cut in our house. ;-)

Patricia xxx...x

Such a Beautiful Day.

Perfect weather.  Sunny, a bit of a breeze which made the air dry and so enjoyable.

I could even go near the pond without being eaten alive by mosquitos.

May your weekend be just as glorious !

Patricia xxx...x

A Bouquet of Roses - Twice the Pleasure

Whenever I do the grocery shopping, I usually bring a (cheapo) bouquet of roses.  I brightens up the sitting room and my day.
They don't last very long, about a week or so and then their heads start to droop. 

That's when the second pleasure comes. I sever their little heads from their scrawny bodies (read : I cut the flowers off the stems)
Place them in a bowl, sprinkle some rose essential oil over them and you have fresh and natural potpourri.

They will dry out further and when the time comes and they are covered with dust, I already have another bouquet on the go and the old ones can go on the compost heap.
Still, you can get a few weeks out of them and top up with more roses and essential oil. Sometimes I use lavender oil, very confusing for the passers by. ;)

Patricia xxx...x

Thank You Chooks - Egg Salad

I  love prawns very much. Trouble is that Bert does not do prawns. Oh well, a piece of cod for him then. The star here however is the egg salad (or egg mayonnaise)

Seeing our lovely chooks are very productive and egg salad is just the thing to bulk out any plate of food....and the tummy.

Ingredients

• eggs (obviously) 8 or so - quantity depending on how many times you want to eat egg salad in the next couple of days (morning, noon and night)
• mayonnaise - also depending on the quantity of eggs - for 8, about 2 tbsp mayo
• 1tsp Dijon mustard
• 1tbsp tomato ketchup
• cayenne powder - to taste
• 1tbsp capers (I use the ones in brine)
• 1 chunky or 2 tiny spring onions, sliced.
• black pepper, freshly ground

Preparation

• Put the eggs in a cooking pot, so that they sit snuggly next to each other. Cover with water and add a splash of white vinegar.
• Bring to the boil. From that point cook the eggs for another 8 minutes. Drain and run cold water over them.
• Leave to cool and peel.
• In a bowl, bring together the mayo, mustard, ketchup, cayenne and capers.
• Chop up the eggs in a rustic style (ie. not small)
• Fold into the mayo mix with the sliced spring onions, keeping some of the green to garnish.
• Sprinkle wit black pepper.

I bet you weren't looking for an egg salad or egg mayo recipe, but here you have it anyway.

Patricia xxx...x