All  tment Glutton

Welcome to my blog.  

 

The Allotment Glutton is where I share allotment anecdotes, potting shed politics, plot experiments, harvests & seasonal Plot2Plate recipes for maximum exploitation of fruit and veg gluts.

 

My garden and allotment plots are based in St Leonards on Sea, near Hastings, East Sussex.  

 

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My recipe index will grow as produce is harvested from my plot, so check back regularly.

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RECIPES

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Asparagus

Beetroot

Blackcurrants

Broad Beans

Carrots

Celery

Chard

Courgettes/Summer Squashes

Garlic

Globe Artichokes

Gooseberries

Kale

Leeks

Onions

Potatoes

Pumpkin

Purple Sprouting Broccoli

Spinach

Sweetcorn

Strawberries

Tomatoes

Winter Squash

Zucchini

 

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BLOG INDEX

WELCOME!

By Angie, Sep 22 2013 11:40AM

Our blackcurrant bushes are in their third year and, as they were so small when we purchased them, this is the first year where I have had an abundant crop - our first glut - hoorah!


So, the plan is jam and blackcurrant swirl cheesecake!


Now, I love to cook German style baked cheesecakes when I have time, but time has been so tight recently with holidays, shed relocations, harvesting, children starting school and all the other dramas life tends to bring.


So,I thought I would omit the cooking and choose a no-bake version. I use digestive biscuits which I think work well with the slightly tangy blackcurrants (although you can add a few amaretto biscuits if you prefer). I use preserving or jam sugar with added pectin to create a thick blackcurrant sauce. Any leftover blackcurrant sauce is perfect for topping ice-cream!


You can make this recipe from frozen blackcurrants if yours are already in the freezer. Just cook straight from frozen.


Blackcurrant Swirl Cheesecake


10 portions


For the biscuit base:


90g butter, melted

350g digestive biscuits


For the filling:


350ml double cream

150g caster sugar

650g cream cheese (I use half mascarpone for richness, half cream cheese)

zest of a lemon

a drop of vanilla extract


For the blackcurrant swirl:


200g blackcurrants

75g preserving or jam sugar

2 tablespoons of water


1. Crush up the biscuits using a food processor, or by hand (place in a plastic bag and bash with a rolling pin until the consistency of breadcrumbs.

2. Mix together the biscuit crumbs and melted butter, combining well and place a layer in the bottom of a 20cm spring-form cake tin, lined with cooking parchment or greaseproof paper. Smooth well and place in the freezer.

3. Remove any stalks from the blackcurrants and rinse.

4. Place the blackcurrants, sugar and water in a saucepan on a medium heat. Allow to boil for ten minutes then strain into a cold glass jug and place in the fridge to further cool.

3. Whisk the cream and sugar together in a bowl until thick. Stop as soon as it starts to thicken.

4. Add the cream cheese, the grated lemon zest and the vanilla and mix well.

5. Tip the mixture into the crumb-lined cake tin.

6. Drizzle the blackcurrant sauce over the top of the cheesecake mix and, using a clean skewer, swirl the cheesecake/blackcurrant mix randomnly to create a marbled effect.

7. Cover with film and put in the fridge for at least 4 hours (or back in the freezer for 2).

8. Run a palette knife around the sides of the cheesecake then release it from the tin.

9. Slide onto a serving plate.

By Angie, Aug 3 2013 09:00AM

I have been preparing content for a monthly newsletter and so if you are interested in receiving my newsletter, please go to the Contact page and enter your information. We don't pass on information to anyone else - it is only used for allotmentglutton and plot2plate bulletins.


If you have already joined the mailing list, sorry for being so quiet, but we have now managed to secure the plot2plate domain names so the newsletter will follow shortly!

By Angie, Jul 31 2013 03:06PM

One plant we never mind havng gluts of is the humble courgette. It is a sure sign that summer has arrived when the courgettes starting producing a fruit per day. Luckily for me, my family all love courgettes (aka zucchini).


We grow a variety of types - yellow and green long courgettes - with Black Beauty, Defender, Zucchini and Gold Rush being our favourites. We also grow round courgettes - favouring the Tri-color range and also Patty Pans.


This year, the round courgettes have stolen a march on the long ones, so we have stacks to use at the moment.


I use the round courgettes either small as courgettes, or left larger as soup bowls - simply slice a thin layer of the curved skin to create a flat bottom, cut off the top to form a lid and scoop out the contents. 20 minutes in a medium oven will leave the courgette skin cooked but still solid.


I serve the following soup in these bowls. Very simple, but impressive and great when you have guests for dinner, and saves on the washing up! What could be better?


Courgette & Blue Cheese Soup

(serves 4)


Ingredients


1.5 litres of chicken or vegetable stock

1 big courgette, chopped. Alternatively, if using round courgettes, the contents of four round courgettes

125g of blue cheese (eg stilton), chopped

3 tablespoons cream

a large bunch of fresh basil

2 tablespoons roasted pine nuts

salt and freshly ground black pepper


Method


1. Bring the stock to the boil.

2. Soften the courgettes in a little oil.

3. Add the blue cheese and courgette to the stock.

4. Bring to the boil once more.

5. Season with salt and pepper.

6. Add the cream.

7. Serve with pine nuts and basil on top.


Note: If using round courgettes as bowls, put the courgette skins and lids in a preheated oven before starting to make the soup as they can take a little longer to cook through. Place the lid on top of the soup. Service immediately with warm crusty bread.


Plot2plate time: 15 minutes