Saturday, 30 May 2015

Out And About - Gallery

Scotland's Gardens Scheme
Gallery House, Montrose

The magnificent garden framed within hedges of privet, holly and box 
has many surprises and unfolds as a series of rooms with different features 
and a lovely collection of herbaceous plants and shrubs.

Each space, or room, is enclosed with yew and privet hedges and punctuated with distinct box shapes.
 Height comes from evergreen trees and deciduous varieties such as acer, prunus and malus.

The walled garden is entered through a white iron gate that opens up into a circular paved area,
furnished with a tall urn and backed by a yew hedge. 
A pair of standard laurels flank the entrance to the main path.

The Pool Garden features a backdrop of white trellises centred on a stone fountain. 
Here, in spring, you find small drifts of creamy tulips – the double ‘Mount Tacoma’ 
and ‘Datona’ stand out – and iris among standard Rosa ‘Ice Berg’, 
emerging Dicentra alba, peonies and fox tail lilies.

excerpts from The Scotsman

Thursday, 28 May 2015

Asparagus Quiche

Farm shop is my one weakness (among my many other weaknesses)
We stopped at one while we were out one weekend
It was a small barn-converted shop selling homegrown fruits and vegetables
And I was like a kid in a candy store!

I bought a bundle of asparagus and a bunch of rhubarbs and they were as fresh as could be; 
as if the pickers just brought them in from their back-breaking work.

With spears as fresh as this, it would be nice to make a simple dish 
and not mess around with the asparagus

Asparagus Quiche

For the pastry:
140g flour
85g butter, cubed
85g cheddar, finely grated
freshly cracked black pepper

Put the flour in a bowl, add the butter to the flour 
and rub in with your fingertips until it resembles breadcrumbs. 
Add the grated cheddar and black pepper into the pastry and mix. 
Add 3 tbsp cold water and mix until the pastry forms a ball. 
Wrap in cling film and chill for 5 minutes. 
Butter a 35 x 12cm loose-bottom rectangular tart tin

Heat oven to 180C. 
Lightly dust the work surface with flour, roll out the pastry and line the tin. 
Chill in the freezer for 20 minutes. 
Line the pastry case with baking paper, fill with beans and bake for 15 minutes. 
Remove the beans and paper, then return the pastry case to the oven for 10 minutes.

For filling:
5 eggs
175ml milk
100g cheddar, grated
300g asparagus

 Crack the eggs into a jug, whisk, then add the milk and whisk again. 
Sprinkle half the grated cheese over the pastry case, 
then add the asparagus, egg mix and remaining cheese.
Bake in the lower half of the oven for 30-35 minutes or until the egg mix is set.

Tuesday, 26 May 2015

Spring Palette

Spring - the season of regrowth

With the spring flowers abloom, there couldn't be a better time for MrD and I 
to get out in the fresh air and go for a woodland walk.
The wood was overflow with beautiful, bright and fresh colours
that I couldn't resist taking a few photos...

Ramsons (wild garlic)

 Spanish bluebells

 copper beech
 yellow beech


Cuckoo flower (Lady's-Smock)

 cherry blossoms