Back in the Garden

The 1^st of June brought with it a day of fine sunshine and an early knock on the door from the postman. I have to admit I was enjoying a Saturday morning bath whilst reading a copy of Gardeners World so it was quite appropriate that it was a rather splendid children's gardening set from BritMums and Moneysupermarket.com. 

My daughter squealed with delight when she saw the contents of the kit and wanted to start sowing seeds straight away. First things first and we needed to have breakfast before we ventured out. Many people think that gardening means constant expense but in true JibberJabberUK fashion I have a few tips to keep those costs down and be a bit eco-friendly at the same time. Therefore, once breakfast had been consumed the egg shells and tea bags went straight in the compost.

It didn't take long for my daughter to get the gloves on and start planning who was going to plant what seeds. She immediately went for 'Pretty Flower Family'.

To start with we already had a tray of French beans that needed planted on. French beans are an excellent crop to grow, particularly if you have small plot. They are easy to grow and the seeds are a good size for little fingers to push into the soil. The yield is good and you can get several crops throughout the season if keep planting seeds every couple of weeks. I've kept excess seeds for the next year and still got masses of tasty beans.

Both the pot and the bamboo sticks have been used year after year. My son couldn't wait to use the watering can!

Once my son had used the watering can my daughter wanted to use it too so I told her to give my new lime mint plant a water. I bought this herb last week at the garden centre at RHS Wisley. So you're thinking it must have been quite expensive. Indeed not – it cost £1.99 for a strong and unusual plant. It also has the added benefit of attracting bees and butterflies. Don't be afraid of good quality garden centres because if you look hard there's plenty of good value stuff about. Be prepared to buy small and have the pleasure of seeing it grow.

Another good source of cheap plants are clearance sections. True some specimens should be officially classed as 'dead' but many simply need to planted in the ground or a bigger pot and watered. With the weather being so terrible this year I've noticed (and taken advantage of) several large clearance areas in different shops. Some years ago I rescued a twig with a couple of green shoots on it from Sainsbury's for 10p. It's now a thriving gooseberry bush and the kids love a crumble made with freshly picked fruits.

If you're keeping an eye on the pennies who can't get better than free. Aquilegias seed themselves to the extent they could almost be classed as a weed. Ask neighbours, friends and family if they have any spare they can dig up and give to you. They make excellent bed fillers, need no special care and come back year after year.

Our strawberry plants were also free courtesy of an offer from a newspaper that I buy anyway (I subscribe so get a discount, of course). I just had to go my local DIY store to claim them. To help keep the slugs I put the grounds from my husband's coffee around them.

Onto our seed planting! My son couldn't believe his luck when he picked up a trowel and started digging into the bag of compost without being told to stop! Thankfully he was quite happy at getting as little soil as possible in the trough rather than eating it.

Once my daughter managed to fill the trough with some soil it was time to get some seeds in. Although her brother was happy at getting his hands as mucky as possible my daughter was taking no chances and insisted on wearing her gloves! A helping hand from Daddy was required.

After a little persuading my daughter took her gloves off and made sure we knew what we had just planted by writing out some plant tags. Don't be boring and write in black – go multicoloured! I take no responsibility for any spelling mistakes.

My son was literally on hand when it came to the watering of the seeds but this time his big sister was firmly in charge.

Once the seeds were all sown it was time to tidy up and admire our hard work.

After all that it was time to claim our reward of some lemon, ricotta and almond bundt cake and a well earned cuppa!

This post is an entry for BritMums' #KidsGrowWild Challenge. The gardening kit was sent to me for free and no payment was received for writing this post.

Chartwell

Winston Churchill's home of Chartwell

While the days in between the two May Bank Holidays haven't been very good weather wise the actual Bank Holidays themselves have been rather nice in the parts I have been. Not ones to waste such sunshine we decided to make use of our National Trust membership to take a trip to Chartwell.

Michaelmas daisies

Chartwell is situated just outside the Kent village of Westerham. Like many National Trust properties Chartwell has a large main house and a substanital surrounding estate and gardens. However, its 'USP' is the fact that it was the private family home of Winston Churchill or to give him his full name, Sir Winston Leonard Spencer-Churchill. Churchill bought the Chartwell in 1922 for £5,000 but in the next two years spent £18,000 on renovations to the house before moving his family in. 

Wisteria growing up the back of the house

Churchill lived at Chartwell until the outbreak of the Second World War and returned, somewhat reluctantly after he was ousted as Prime Minister in 1945. My Great-Grandmother, who lived in the east end of London during the war, branded Churchill a 'warmonger' and said people were afraid he would drag the country back into war. Apparently he was so devastated at losing the election he made plans to sell Chartwell and move to France so he could spend his time painting. Friends of Churchill persuaded him to stay in the country but Chartwell was already a huge financial burden that he was struggling to maintain. Enter some very generous friends and a deal to buy Chartwell. Led by Lord Camrose, the group each donated a sum of money in order to buy Chartwell but allow the Churchills to live there for a nominal rent until they both died. After Churchill died in 1965 Lady Churchill moved out and Chartwell was given to the National Trust.

The house from the orchard

Now Chartwell is the third most visited National Trust property and the most visited house in the country. Entrance to the house is by a timed ticket given to you when you arrive but while you wait there is plenty to investigate first. A short walk brings you to the pond that Churchill used to sit beside and feed his fish. Despite being late May there was still a fine display of azaleas and rhododendron.

The pond where Churchill used to sit and feed the fish

At the back of the house there are two lawns which the kids had great fun running round. There are formal aspects as well such as Lady Churchill's Rose Garden.

Lady Churchill's Rose Garden

While it was too early for the roses the wisteria tree was in full bloom.

Wisteria tree in the Rose Garden

At the end of the lawn is terrace is the Marlborough Pavilion built in the 1920s and decorated by his nephew, John Spencer-Churchill, in 1949. Churchill's grandfather was the 7^th Duke of Marlborough and the scenes depict various campaigns of the 1^st Duke of Marlborough.

The Marlborough Pavilion

Inside the house itself it is styled as it would have been in its heyday of the 1930s. Churchill was in his 'wilderness' years at the time while his young family were growing up. No photographs are allowed in the house but there are great views across the Weald of Kent from the terrace.

Churchill's art studio and the Weald of Kent from the house's terrace

There are various displays around the house showing elements of Churchill's varied life as politician, writer and artist. In one room there is a range of Churchill's uniforms and formal robes plus the velvet boiler suit he had specially made to wear in the evenings. The original 'Onesie'!

The back of the house

When you leave the house a path leads down to the orchard. On my way there I came across one the house cats 'Franklin' enjoying the sun. 

One of the house cats, Franklin

Any decent estate would have needed to provide it's own fruit and vegetables. Chartwell has a variety of cherry and apple trees. No doubt some of them would have gone towards making a few pints of Kentish cider.

The orchard

In the kitchen garden one section is given over to growing flowers for the house. At the back is the vegetable garden, planted up but still waiting for the crops to grow.

Vegetable seedlings in the kitchen garden

From the kitchen garden you make your way towards Churchill's studio. Churchill was a prolific artist and used his hobby for both enjoyment and therapy for his depression. The studio has a number of Churchill's personal art collection plus some of his own compositions. Also there are some letters and instructions from Churchill airing his views on the term 'most grateful' and that Istanbul should still be referred to as Constantinople.

View across the orchard to Churchill's studio

There's a large amount of woodland at Chartwell to explore but we didn't time have time to see it as the tea room started to call to us. After a pot of Earl Grey and a look around the shop it was time to make our way home.

Sausage and Apple Filo Roll

Sausage & Apple Filo Roll

After I started writing out the ingredients to this recipe I realised this could have a number of names. I immediately christened it Sausage & Apple Filo Roll because I wanted to highlight the apple in it but I could have easily called it Sausage, Sage & Onion Filo Roll. Essentially it is a jumbo sausage roll that is easy to make, quick to cook and ensures clean plates from all the family.

The main elements I found in the reduced section of the supermarket and was able to freeze them. The filo sheets were 39p and the sausagemeat was £1.14.

The dried apple should been £2.49 but for some reason Sainsbury's had reduced all the 250g packets to just 25p. I'm not sure if this was due to them changing the packaging or discontinuing them all together. I hope it's the former as they've become quite a find. Although they are described as 'dried' they're not the dehydrated hard slices you find in cereal mixes. Instead they are more like jelly sweets. This makes them perfect for baking with as they still hold their shape rather than going to complete mush that fresh apple has a tendency to do.

The thrifty nature of this new family favourite meal means I will be submitting it for Fuss Free Flavours and Fab Food 4 All's Credit Crunch Munch which is being hosted this month by Janice at Famersgirl Kitchen.

 

Equipment: 1 baking sheet, greased or with non-stick liner.

Ingredients

500g Sausagemeat (1 'roll')

2oz (50g) Dried Apple

1 Onion, chopped

1 tsp (5ml) Sage

1 Pack Filo pastry (5 sheets)

½ oz (10-15g) Butter, melted

Method

1. Pre-heat the oven to 190°C/ Gas mark 5.

2. In a large bowl mix together the sausagemeat, apple, onion and sage until well combined.

3. Lay out 2 of the filo sheets on the baking tray.

4. Spread the sausagemeat mixture across the filo sheets but leave enough space around the edges to fold over.

5. Place the other 3 filo sheets on top and fold round.

6. Brush the top with the melted butter.

7. Cook for 20 minutes.

8. Serve with potatoes and vegetables of your choice.

Rhubarb, Lemon and Ginger Cake

Rhubarb, lemon and ginger cake

I can't seem to stay away from the rhubarb in our garden at the moment. Nor can I seem to stop combining it with some lemon and ginger. However this is all in aid of of a good cause namely being the Recipes for Life challenge set by Vanesther at Bangers & Mash for the Swallow charity.

I had the perfect opportunity to make this cake last weekend as it was my local Clandestine Cake Club meeting which had the theme of 'Cakes from the vegetable patch'. All I can say is that when I went to pick out the going home samples there was only one piece of my cake left.

It's quite a pleasure being able to cut the rhubarb, bring it into the house, wash it and then use it straight away. If if don't have any rhubarb in your garden there's plenty about in the supermarkets at the moment. Quite often it's reduced because I don't think people know what to make with it. Now you have no excuses!

I like to call this a 'right way up, upside down cake'. The faff of having to turn a large cake over in order to get it out the tin scares me a bit so instead I just put the rhubarb on top to cook. Basically, I don't do difficult.

There were a few pieces of rhubarb left in the syrup so of course I scoffed them. If you don't want to bake the whole cake and just want a simple pudding then just make the topping. It would make a simple summer dessert served with some natural or Greek yoghurt.

Equipment: 8in (20cm) loose-based or springform cake tin, greased and lined, large frying pan.

Ingredients

9oz (250g) Rhubarb (about 4 sticks, mine weighed 254g)

3½ oz (100g) Caster sugar

Juice and zest of 1 Lemon

7oz (200g) Unsalted butter or baking spread

5oz (150g) Dark muscovado sugar

2 tbsp (30ml) Honey

¼ pint (150ml) Milk

2 Large Eggs

10½ oz (300g) Self-raising flour

2 tsp (10ml) Ground ginger

2 tbsp (30ml) Crystallised ginger, finely chopped

Method

1. Grease and line the baking tin. I use reuseable non-stick liners.

2. Pre-heat oven to 180°C/Gas mark 4

3. Chop the rhubarb into 4cm pieces (Yes, I used a ruler).

4. In the frying pan put the rhubarb pieces along with the caster sugar, 2 tablespoons (30ml) of lemon juice and 3 tablespoons (45ml) of water.

5. Bring to the boil and then bring the temperature back down to a simmer.

6. Cook the rhubarb until it has soften but not falling apart.

7. Put the rhubarb and the lemon syrup mixture to one side (do not get rid of the syrup!)

8. In a saucepan put the butter/baking spread, muscovado sugar and honey. Heat gently until the butter and sugar have melted. Put to one side.

9. In a large bowl lightly beat the milk and eggs together.

10. Add the butter/sugar mixture to the eggs and milk. Then stir in the flour, lemon zest, ground ginger and crystallised ginger.

11. Pour the mixture into the prepared tin.

12. Place the rhubarb on top of the cake batter (it's a very moist cake). Keep the syrup still!

13. Bake for around 1 hour until a skewer comes out clean.

14. Leave the cake in the tin and pour over the lemon syrup. Leave to cool completely in the tin before turning out.

Oat and Sultana Cookies

Oat and Sultana Cookies but you use raisins, cherries or apricots.

These cookies used to be staples of the holiday baking sweet treats that I used to take away with us. The 'us' in those days used to be me, my Brother and my Dad. A couple of years later we were joined by my Husband and then a big gap before the kids arrived. I'm not sure why they went out of favour. I can only think that they got shunted out by lemon drizzle cakes and Bara Brith.

My Daughter isn't a fan of dried fruit so may be that's why I haven't made them in a while. When I say a while it has to at least 2½ years as my Son has never tried them and he loves dried fruit. Therefore when this month's Tea Time Treats, hosted by Karen at Lavender and Lovage and Kate at What Kate Baked, announced its theme as biscuits and cookies I knew it was time to make them again.

 

The reason I like these cookies is not only do they taste great, obviously, but also because once you have mixed everything together you put spoonfuls of the mixture onto trays and just cook. No chilling, no rolling up to be sliced and no rolling and cutting out. I also usually burn biscuits but these are thick enough to stop such disappointments and frustrations.

I use sultanas because they are the only dried fruit in a single form I keep in the larder in at all times. If you want to substitute them for raisins, cherries or apricots then go ahead.

Makes 24

Equipment: 2 baking trays either non-stick or greased/lined to stop the cookies from sticking.

Ingredients

80g Butter, softened

75g Demerara sugar

65g Granulated sugar

1 Large egg

½ tsp (2.5ml) Vanilla extract

50g Porridge oats

85g Plain flour

¼ tsp (1.25ml) Baking powder

¼ tsp (1.25ml) Bicarbonate of soda

130g Sultanas

Method

1. Prepare the baking trays by greasing/lining them if necessary.

2. Pre-heat the oven to 190°C/Gas mark 5.

3. Cream the butter with the two sugars. This may take longer than usual as they are both quite coarsely grained sugars.

4. Add the egg and vanilla extract and beat in.

5. In a separate bowl mix together the oats, flour, baking powder and bicarbonate of soda.

6. Add the creamed mixture to the dry ingredients and mix until just combined.

7. Stir in the sultanas.

8. Spoon a little of the mixture onto the baking trays. These spread when cooking so leave a gap in between each one.

9. Bake for around 12-15 minutes. I turn the tray round halfway through. The cookies should be golden but not quite hard.

10. Leave them on the trays for about 5 minutes before moving them to wire racks to cool and harden.

Rhubarb, Lemon & Ginger Friands

Rhubarb, lemon & ginger friands

A couple of weeks ago I wrote about the tidy-up we had in our garden and one of the things I was looking forward to was the rhubarb growing so all the family could enjoy it in some tasty treats. All four of us are rhubarb fans and the brilliant thing about rhubarb is that it is so easy to grow. The variety we have is Timperley Early but due to the seemingly constant snow in the past months it hasn't been as early as usual. Despite living in Yorkshire we don't force it but simply let it die down at the end of the season and then wait for it to come back up the next year. That's it. The perfect crop for a lazy gardener.

I've recently acquired 8 mini loaf tins which I have been desperate to use. Therefore I decided to posh up my usual style and make some friands. You can buy special friand tins but these tins have worked just as well. My tins measure 9cm x 6cm around the top and have a depth of 4cm. You can also bake these in muffin cases. If you do use muffin cases or another sort of tin just make sure the mixture doesn't come any further than two-thirds of the way up the sides.

This month's Recipes for Life challenge for the Swallow charity is rhubarb, lemon and spice and since these contain the magical trio I will be submitting them to Vanesther at Bangers & Mash.

With the seasonal rhubarb I will also be sending this to Ren Behan for Simple and in Season. Although, I expect she is probably sick of the sight of rhubarb recipes by now. I'm sorry.

 

My tip for this recipe is don't melt the butter until you need it otherwise it will cool and turn back into its original state. Obviously this was done purely for recipe testing methods...If you are wondering what to do with the leftover 5 egg yolks I make a rich scrambled eggs with mine. Alternatively you could also buy cartons of egg whites in the supermarkets now. I've never tried them but I have heard very good reports about them.

Equipment: 8 friand/little loaf tins or muffin tin lined, electric whisk.

Ingredients

2½ oz (75g) Plain Flour

7oz (200g) Icing sugar

1 tsp (5ml) Ground ginger

4½ oz (125g) Ground almonds

Zest of 1 lemon

5 Egg whites

6oz (175g) unsalted butter, melted

1 stick (about 2oz/50g) Rhubarb, chopped into 1cm pieces.

Method

1. Pre-heat oven to 200°C/Gas mark 6.

2. Grease the friand/loaf tins or line a muffin tin with paper cases.

3. In a large bowl sift the flour, icing sugar and ground ginger.

4. Stir in the ground almonds and lemon zest.

5. In a separate bowl whisk the egg whites until frothy – not stiff peaks!

6. Melt the butter.

7. Fold in the egg whites and butter into the dry ingredients.

8. Spoon the mixture into the tins or cases.

9. Place the rhubarb pieces on top of each friand.

10. Bake for about 20 minutes until a skewer comes out clean.

11. Leave in the tins for about 5 minutes to cool slightly and then turn out onto a wire rack to cool completely.