Jane's Delicious Garden Blog


Rose 🌹 Petal Sugar

Posted in Garden Diary by Jane Griffiths on the October 13th, 2021

Roses are in full bloom – perfect time to make Rose Petal Sugar.

This deliciously fragrant sugar can be sprinkled on pancakes and desserts, used in icing, baking and infusions, added to smoothies or cocktails, plus much more.

Tips

  • Don’t use roses from a florist – they will have been sprayed. Only use ones that you know have been grown organically.
  • The more scented the rose the better the sugar.
  • Store it in an airtight container in the freezer.
  • The amounts below are a guide – you can adjust it to your taste.
  • Don’t wash the petals but rather put them in a colander and shake gently to remove any bugs.
  • Recipe

    200g caster sugar

    1 cup rose petals, tightly packed.

    Blitz in a blender until smooth. Decant into an airtight bottle.

    Spring asparagus and artichokes 😋

    Posted in Garden Diary by Jane Griffiths on the September 24th, 2021

    With the recent warm weather my sprouting broccoli is starting to produce little white flowers. These sweet heads are the perfect companion for the first of the spring asparagus and artichoke harvests.

    • Line a bamboo steamer with black palm kale leaves.
    • Roughly chop the broccoli and asparagus.
    • Place on top of the kale.
    • Slice the tops off the artichokes.
    • Fill a large pot with boiling water and add the artichokes. Place the bamboo steamer on top.
    • Steam the kale/broccoli/asparagus
    • Mix for about six minutes or so. (leave the artichokes simmering until an outer leaf comes off easily. )
    • Remove the kale leaves and slice them roughly and mix through with the broccoli and asparagus.
    • Toss with just a little of a dressing of: mixed burnt butter, chilli flakes, dried mint, soy sauce, olive oil, lemon juice and wasabi mustard. Sprinkle with calendula leaves.
    • Serve the artichokes with lemon butter for dipping the leaves, and the asparagus / broccoli mix on the side.

  • Purple broccoli in cannelloni with a crunchy winter salad. Hug

    Posted in Garden Diary by Jane Griffiths on the July 19th, 2021
    I remember seeing a recipe somewhere for asparagus in cannelloni, so when I harvested purple broccoli today – I decided to try a version. This is a truly delicious recipe – the cheesy, creamy, melting cannelloni is balanced by the fresh crunchy salad.

    Cannelloni

    • Slice an onion and cook in olive oil until just translucent.
    • Add apple-smoked bacon bits (from Linden’s Cheese Gourmet) and cook over medium heat, stirring often, until onion is browned and bacon is crispy.
    • Add a couple of cloves of chopped garlic. Continue cooking for 2-3 minutes.
    • Add a couple of chopped tomatoes. Cook, stirring every now and then, for a further five minutes or so. Remove from heat and place in the the bottom of a baking dish.
    • While cooking above make the Cheesy white sauce (below).
    • Place broccoli (keep the central core for the salad) into the cannelloni tubes, with the stems inside and the florets sticking out either end. Place them on top of onion, bacon and tomato mix.
    • Pour over the Cheesy white sauce.
    • Sprinkle with bread crumbs, a little more cheese and red pepper flakes.
    • Cover with foil and bake at 200° C for 40 minutes. Uncover and cook for a few moments more until browned.

    Cheesy White Sauce

      Melt butter in pan and add flour, sweet paprika, pepper and salt. Stir until browned then quickly whisk in milk.
      Bring to a boil, stirring often.
      Simmer til it thickens and then add a mix of grated pecorino and Parmesan. Stir until melted.
  • Crunchy winter salad.

      Pan roast pine nuts until browned. Add dried mint and red pepper flakes.
      Finely slice the inner core of the broccoli.
      Finely chop a sweet apple.
      Finely slice snow peas.
      Mix above together and add a few grinds of black pepper. Gently toss in chopped avocado.
      Serve with a mix of lettuce, rocket and Asian greens (mizuna, tat soi, bok choy and mustard.). Drizzle with a light lemony mayonnaise dressing.

    A meal in a salad.

    Posted in Garden Diary by Jane Griffiths on the March 8th, 2021

    I love making layered salads – tonight’s began with a layer of cos lettuce, with: 

    • strips of courgette (tossed with herbs de Provence and flour and pan fried in olive oil til just browned).
    • sweet snow peas, steamed til just tender.
    • mixed cherry tomatoes.
    • grilled haloumi cheese.
    • kalamata olives.
    • shredded basil.
    Plus red potatoes, steamed til tender and pan fried in olive oil until crisp, tossed with chives, parsley and sea salt.
    All served with a side dressing of mayonnaise, yoghurt, freshly grated turmeric, chopped fresh mint, ground dried garlic, curry powder, salt and chilli flakes.
    Most delicious.

    Up in the clouds at Kings Walden

    Posted in Garden Diary by Jane Griffiths on the December 18th, 2020

    To spoil Keith for his birthday, I arranged a few nights at King’s Walden, just outside Tzaneen in Limpopo province. I have wanted to visit here for years. Friends have phoned me while enjoying a picnic under the trees, telling me I HAVE to come to this garden. I’d salivate over Bridget Hilton-Barber’s magnificent photos on her Facebook page, with endlessly different views and moods of this beloved garden. So; finally, we were going to visit. Bridget was expecting us around midday on Sunday but to winkle ourselves out of our hunkering lockdown shells took a while. Just after midday I was eating my padkos sarmies sitting in the Combi – in the driveway.

    If you are a hardware store nut, the R71 between Polokwane and Tzaneen is the road to take. It is hardware store heaven; I stopped counting after 30. In the town of Nobody, where there is almost one on every block, we spotted Mr Price Hardware Store (no relation to MR P nationally) and Xpress Build Nobody. (There was also a workshop and petrol station called Total Nobody.) After Nobody comes Moria, where SA’s largest Christian gathering takes place twice a year. After that the road begins to climb into forested hills, mostly plantations, but pockets of rich indigenous forest remain.


    King’s Walden floats above Tzaneen in the Agatha Forest. We arrived as the sun was setting, just in time to walk across the lawn and lose myself to the view dropping away from my feet: the blue and purple Wolksberg mountains dissolving into the distance, lights beginning to twinkle in the fertile valley below and the famous stark ‘lightning tree’ etched against pink and orange clouds.

    This massive blue gum was planted by Bridget’s grandfather’s first wife, an Australian who brought saplings as a reminder of home when she came to marry a man she had never met. He was Billo Tooley, who bought this farm just over a century ago and named it after the English village where he was born. His parents ran a parklike estate and Billo, following in their green footsteps, set about growing food. But the climate of this verdant farm was very different to his home village and soon avocados, tomatoes, litchis, oranges, pecans, granadillas and more flourished. Unfortunately, his Australian wife did not and she passed away, leaving her gum saplings to grow into stately trees. It was under one of these that Elsie Dickson, a 1930s journalist from Johannesburg, marveling at the same view I was now soaking up, famously said “Oh, it’s so beautiful here, I never want to leave.” Standing next to her, Billo replied to the woman he had just met, “Marry me and you’ll never have to.” And she did.

    Romance and tragedy run deep in these gardens. In her best-selling book, Garden of my Ancestors, Bridget writes of the sorrows and joys of Elsie and Billo and their descendants. Of wild champagne parties and fiery creativity. Of tragic deaths and how, through it all, this garden, this healing spiritual haven was at the centre, holding the frayed threads and weaving them back together again.

    The farmhouse sits atop a vast lawn which drops down into the gardens. Elsie created the structural bones of this garden, with her vision of creating a ship sailing south into the mountains. She sculpted the terraces and wide steps and began the tradition of using sculptures (particularly lions) and fountains.

    Her daughter Tana, free-spirited, wilful and wild, poured her soul into these gardens. And Tana’s daughter, Bridget, who has inherited her ancestors’ independent and creative genes (and some of the wild ones!), is continuing the custom.

    On the ‘prow’ of Elsie’s boat, on the southernmost tip, is the Bibighar Garden, named after a place in Mayapore in India, made famous in Paul Scott’s Raj Quartet. At its centre is a round reflecting lake, watched over by a pair of white sphinxes. Reflected in the water is an evocative ‘ruin’ with crumbling walls and an atrium.

    Leading from the lake are winding paths to explore and discover the explosions of colour, secret courtyards, Italianate statuary, cool white gardens, endless flowing water and arches framing breath-taking views.

    Although a one-day visit would suffice, it takes a few days to really do these gardens justice and connect with the spiritual energy that dances and shines here. To honour the many departed souls whose stories and lives are entwined in this garden and who are commemorated here, on benches and fountains, courtyards, steps and statues.

    Cinnamon from homemade morning breakfast roll wafts through the lounge as we browse through the extensive library (this is a literary family).

    The farmhouse is now a boutique hotel, with superb meals created by Michelin trained chefs. My favourite was a deceptively simple tomato tart, roasted until caramelised and a bit blistered, wrapped in a butter puff pastry base.

    Almost all the produce is local, sourced from nearby fertile farms and dairies. The beer is from Zwakala Brewery in nearby Magoebaskloof. Its name means Come Closer. Which is what King’s Walden invites us to do.

    One night, sitting on the outside deck with a cool evening breeze playing at our shoulders, we sip local pink gin and listen to a Spotted eagle owl, whoo whoo as it swoops into the forest. We take photos of the lightning tree, using a torch to illuminate it and a long shutter speed. The results show the bare bones of the tall stately gum standing out against the starry sky. On the night that Elsie died, this gum tree that had stood sentinel over the gardens she created, was struck by a freak bolt of lightning, killing it instantly. Nature saying a dramatic farewell to an ancestor of this garden.

    Roast butternut with beluga lentils, Rainbow chard and yoghurt.

    Posted in Garden Diary by Jane Griffiths on the December 12th, 2020

    This dish is deceptive, using simple ingredients to create layers of complex flavour and contrasting texture. It’s a real “waste not want not” dish, with all parts of different plants being used.

    The butternut.

    • Peel and scoop out seeds. Put these in a baking dish and toss with olive oil and spices. (I used cinnamon, pul biber and salt.)
    • Chop the butternut into chunks and toss with olive oil and spices (cinnamon, garlic powder, cumin, salt and ras el hanout)
    • Place in the oven at 210. Toss the skins/pips every 15 mins or so. After about 20 mins turn heat down to 180. Keep tossing skins and remove them when they are completely browned and crisp.
    • Cook the butternut until soft. Remove from the heat and sprinkle chopped mint over the top.

    Meanwhile . . .

    • Cook the beluga lentils in stock until done. (I used a porcini stock.)
    • Make a sauce for the lentils by blending: coriander stems and roots, garlic cloves, harissa paste, a couple of anchovies and olive oil. Cook over a low heat for about ten minutes.
    • Mix the sauce with the lentils along with some purple basil leaves and finely sliced Rainbow chard leaves and stems (a mix of red, yellow, cerise and orange).

    Serve the butternut with the lentils, add a good dollop of yoghurt and top with the crispy skins and pips.

    This is really really good!!!

    Roast stuffed marrow.

    Posted in Garden Diary by Jane Griffiths on the December 8th, 2020

    It’s Marrow Season. A prolific and delicious producer. Here is a recipe for seasonal marrows and tomatoes.

    • Slice marrows in half length ways and scoop out seeds
    • Fill with stuffing (I used leftover falafel crumbled and mixed with sliced Swiss chard. Use your imagination – great for many leftovers.)
    • Place in a baking dish and bake at 210 for about 15-20 minutes.
    • Meanwhile: Roughly chop one large tomato, a large bunch of basil, a jalapeño and garlic cloves. Add a big handful of cherry tomatoes, olive oil, lemon juice, balsamic reduction, salt and pepper. Mix together.
    • Remove stuffed courgette from the oven and place the tomato mix around the sides. Cover with foil and bake for another 15 minutes
    • Mix together the remaining crumbled falafel with some melted butter and feta cheese.
    • Open foil and scatter the falafel mixture over the top of the marrow.
    • Turn the grill on and cook until browned.

    Super yummy Soup

    Posted in Garden Diary by Jane Griffiths on the October 6th, 2020

    Whenever I make Tandoori chicken, we never eat it in one sitting (one whole chicken usually lasts about four meals.)

    The final meal is always soup, using the bones to make stock. Tonight (with a lovely chill after the rain) was a hearty one, with red lentils, bulgur wheat and red rice. Most delicious. Best served with crusty, home-made sour dough bread.

    1. Shred any last chicken off the bones. Slice an onion and add it and the chicken bones to a pot, with a dash of olive oil. Sweat for about five or so minutes (until the onion is translucent). Add about a litre of water and cover. Bring to the boil. Reduce heat and simmer for fifteen minutes or so.
    2. Roughly chop two ripe tomatoes and slice two fat garlic cloves. Place in another pot and cook over medium heat, mooshing them as they soften, for about ten minutes. Add a dollop of butter.
    3. Remove bones from stock and add garlic tomato along with shredded chicken, a good dollop of tomato paste, pinch or three of sugar, a heaped tablespoon of dried mint (preferably Turkish which has a unique flavour) a heaped teaspoon of smoked paprika and salt to taste.
    4. Add 1/2 cup each of red lentils, bulgur wheat and red rice. (Add more water if needed.) Cover and simmer until these are cooked but still have some bite.
    5. Add a good few squeezes of lemon and salt to taste.
    6. Serve with thick yoghurt mixed with dried mint.

    Hot and spicy.

    Posted in Garden Diary by Jane Griffiths on the September 11th, 2020

    We spent nine months in SE Asia in 1999-2000. This meal harkens back to that trip. Sweet, spicy, salty, fresh. Delicious. And quick to make.

    First – cook basmati rice.

    Mince

    • Slice one yellow onion and sweat in peanut oil until translucent. 
    • Chop ginger (half a thumb) and add to onion. 
    • Add 500g beef mince and two chopped cloves of garlic. 
    • Cook, stirring occasionally, until mince changes colour. 
    • Add 2 Tbs fish sauce,  2 Tbs dark soy sauce, 2 Tbs brown sugar and 1 cup water. Simmer, stirring occasionally. 
    • Add a finely chopped hot red chilli and stir through. Simmer. 
    • Taste and add a dash of mirin and lemon juice to taste. And a pinch of salt and more sugar/chilli if needed. (It is supposed to be quite strong tasting – you will be mixing it with vegetables and rice.) 
    • Simmer a minute longer and add a bunch of roughly chopped coriander and whole Thai basil leaves. 

    Vegetables

    • Roughly slice: green beans, peas, cauliflower florets and courgettes. 
    • Dice 2 cloves of garlic. 
    • Stir fry veg in this order: cauli, beans, courgettes, peas. Add garlic and stir fry another minute or so. 
    • Add lemon juice, a dash of teriyaki, a pinch of salt, grind of black pepper and poppy seeds. Stir fry a minute or so more. 
    • Serve a generous portion of basmati rice in bowls with the vegetables and beef on top. 

    Noodle soup basics.

    Posted in Garden Diary by Jane Griffiths on the July 25th, 2020

    I only began cooking after spending two months in Thailand in 1990. I fell in love with the hot, sour, sweet and salty flavours and wanted to recreate them at home. Since then I’ve explored many other cuisines but a perfectly balanced noodle soup still is one of my favourite meals.

    Start by making a flavourful broth. I often use the leftovers of a roast or tandoori chicken, which increases the flavour. Simmer in a pot with some flavourings such as Asian lime leaves, lemongrass and star anise. Once the broth is tasty, remove the bones and shred any remaining chicken into the broth.

    1. Meanwhile: place four chicken breasts (boneless, skinned) in a shallow container. Mix together soy sauce, Indonesian soy sauce, sweet chilli sauce and sesame oil and pour over the chicken. Leave to marinade for about half an hour, turning every now and then.
    2. Chop garlic, ginger, chillies and zucchini. Shuck sweet corn off a cob.
    3. Pick a bowl of mizuna, bok choy and spring onions. Roughly chop greens and slice spring onions.
    4. Heat a cast iron pot over high heat. Remove chicken breasts from marinade and add to pan. Turn heat down a bit and cook, turning, until both sides are nicely browned. Place back into the marinade. Leave to cool for a mo, then slice and shred roughly (they will still be uncooked in the middle).
    5. Add chilli, garlic, ginger and zucchini to same pot (it will be sticky from the marinade. If needed add a little of the stock to loosen it). Cook and stir for a minute or so.
    6. Add the shredded chicken, all the marinade and the sweet corn. Mix together, cover and cook over low heat until chicken is completely cooked through.
    7. Cook noodles in boiling salted water until cooked. Drain and toss with sesame oil.
    8. Add the soup stock to the chicken. Stir through and simmer. Taste and add salt to taste. Add a squeeze of lemon.
    9. Add the chopped greens and spring onions to the pot that had the stock in, cover and leave them to wilt a tad.
    10. To serve, put some noodles on the bottom of a bowl. Place the slightly wilted greens on top of them. Spoon the soup over the top, making sure each bowl receives a good mix of chicken, corn and zucchini.
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