Gardeners Joy

Last week I told you I was hoping to get out into the garden and I did just that after a little visit to the garden centre 😆

My favourite thing is making up my summer baskets and pots. This year I have my pallet planters to fill as well. I still have things on my window sill in the conservatory to eventually pop into my planters too but for now they are looking good. I actually have put two courgettes in the bottom gap of one of the planters so they can spill out. Unfortunately the slugs got to one of them before I put egg shells around them, fingers crossed it survives 🤞

I have earthed up my potatoes and potted on my tomatoes into larger pots. I have also done another sowing of lettuce as determined to have home grown lettuce throughout the summer.

Not every day this week was nice enough to spend time out in the garden but when it was the dogs enjoyed laying out in it too!

On the days I spent inside I have been rekindling my enjoyment of making cord bracelets and here is the more complicated one I made this week.

In the kitchen it’s been more Mediterranean cooking The first was a Greek Lamb and Orzo dish

Lamb Orzo Stew (Youvetsi)
Cubed lamb I used 2 lamb steaks
Olive oil
1 onion chopped
4 cloves of garlic minced
Cup of red wine
1/2 tsp oregano
1/2 tsp paprika
1/4 tsp cinnamon
1/4 tsp nutmeg
1 bay leaf
Salt and pepper
Tin of chopped tomatoes
1/2 cup orzo
1/4 chopped parsley
Feta cheese for garnish

Brown lamb in olive oil and remove from pan whilst cooking onion and garlic till soft. Return lamb to pan and add the herbs and spices and coat the meat and onions before adding the wine and tomatoes and a cup of water, bring to boil before reducing heat to a simmer and cover and cook for about 30 mins. Add the orzo and continue cooking for a further 15 mins or until orzo soft and most of the liquid absorbed. Garnish with parsley and feta.

The second was a wonderful sounding dish called Eggs in Purgatory

Eggs in Purgatory
3 tablespoons extra-virgin olive oil
1 small yellow onion, thinly sliced
1 garlic clove, lightly crushed and peeled
pinch red pepper flakes
1 red bell pepper coarsely chopped
Frozen spinach (I used a couple of handfuls)
salt
1 can chopped tomatoes
4 large eggs
5-8 fresh basil leaves, torn
3-4 tablespoons freshly grated Parmigiano-Reggiano or Pecorino Romano

Cook the onion, garlic, spinach and red pepper in oil until soft. Then add the tinned tomatoes and season. Continue cooking for a further 10 mins until mixture starts to thicken. Make four wells in mixture and add the eggs and then cover to enable the eggs to poach. This should take about 4 to 5 mins depending on whether you like your egg runny. Garnish with basil and cheese. I served with roasted garlic focaccia. The recipe for the foccccia can be found on The Mediterranean Dish

Eggs in Purgatory and Roasted Garlic Focaccia Bread

Yesterday was a glorious day and I cleaned off my bistro set after getting it out of its Winter hibernation and was able to have my morning coffee out in the garden.