Chard and Cheese Stuffed Potato Skins

by Jessie | 18+00:00020202+00:00.ZTuesday202131.37 | EATING

CHARD & CHEESE STUFFED POTATO SKINS

BLURB

I’m always going on about how simple these recipes are but thats because the recipes i love are always that – simple and adaptable. In this version i’m using Lucullus chard because at the time of filming/writing/photographing this, thats what i have just cleared out of the polytunnel but i will add variations through the year i’m sure.

This all starts with a jacket potato (aka a baked potato)…

INGREDIENTS

2 good sized potatoes. A fluffy variety.
Butter
Gryere cheese
Chard
Spring onions

Salt
Pepper

METHOD

Firstly bake the potatoes how you would a normal Jacket. I prick mine with a fork and run with salt (the salt on the skin helps it crisp up). Depending on how much time i have eiother put them in the oven for 40mins or zap them in the microwave for 3-4mins first and get them in the oven for 20mins.

Cut the still hot jacket potatos in half, long ways, trying to to tear the skin. Using a tea towel or something to protect your hand, cup the half potato and scoop out the fluffy center into a large bowl. You have to be a little gentile doing this, scooping most of the insides out but leaving enough that the potato holds its shape. Once they are sorted, put them to one side.

Add all the other ingredients into the bowl of scooped fluffy potato and using a fork mix the whole lot together to combine.

Divide the bowls contense into 4 and using your hands, mould each into a smooth ball. Then press the ball of filling back into the shell of the potato skin and shape it to fit nicely. They should be slightly domed.

Put the 4 half shells back into the oven, on a piece of foil or a baking sheet incase of cheese overload.

They’ll take about 15mins but it will depend a little. You are looking for a golden brown top. And then – TaDah!

NOTES and LINKS

Couple of tips here – you can obviously swap out the fillings and theyps of cheese you use. I’ve done this with bacon and chedder / Sweetcorn, chilli and cream cheese…etc but the type of cheese you use will effect how well they ‘stay together’ when cooking.

I will be posting variations of this over the years so they will go here as and when they appear.

Asparagus and Almond Salad

by Jessie | 18+00:00363617+00:00.ZTuesday202131.37 | EATING

ASPARAGUS & ALMOND SALAD with balsamic dressing

BLURB

I’ve long been a tad suspisous of throwing nuts into things, especially salads. I love nuts but I like them on their own. That was until I got into the Rocket & Pinenut salad phenomonon. Since then i’ve really embraced them and this is a variation of that first nuts-in-a-salad adventure.

The flaked almonds in this are absolutly scrumdidillyumcious with the asparagus. I could basically eat this all day long (with a cold glass of white and some fresh bread… *sigh*)

INGREDIENTS

Asparagus
Flaked Almonds
Rocket, Chichory or Endive… something a little on the bitter side.
Bacon (Optional)
Balsamic vinegar
Good olive oil
Salt

METHOD

Wash and dry the mix of bitter leaves and lay them out on a plate. This works best on a plate rather than in a bowl because you can get to all the separte elements more easily.

Tail the asparagus by snapping them at their ‘break point’. If you’ve got any really massive ones slice them in half lengthwise. Give them a quick wash and get them on a hot griddle. If you don’t have a griddle a hot dry frying pan will do. Keep them moving so they get some colour but don’t burn.

Whilst they are cooking, dice the bacon if you’re using it and fry it up in a little oil until crispy.

In another frying pan, sprinkle the flaked almonds across the base of the pan and put on a medium heat. Watch these very closely! You want them to just start browning but they will go from that to black very fast! As you see the colour change toss them about in the pan a bit until most of them have a bit of colour and then tip the hot nuts straight over the slad leaves.

Throw the bacon over the salad, artfully arrange the asparagus over the top and drizzle with the balsamic and olive oil. Be generous but don’t drench the whole thing.

Then eat it in a wild frenzy.

NOTES and LINKS

Not much to add to this other than its bloody good and even if you’re a little suspisous of the almonds try it because – just because. Its divine.

ABOUT

by Jessie | 15+00:00020249+00:00.ZSaturday202131.37 | Pages

ABOUT

Plot 37 is an Allotment in South West London, UK that is looked after by me (Jessie) and my mum (Kathy).

The plot is around 250sqm which is just about standard UK allotment size. We have 3 Bantam Hens who you can hear all about HERE. And below is a map of the whole plot!

Our structures –

Shed

Polytunnel

Greenhouse

Storage shed

Pottingbench

Coldframe

17 raised beds

Chicken house and run

Fruit cage

3 compost bins

2 Leaf mould bins

Wildlife pond

7 water butts

Perennials –

Asparagus bed

Fig tree

Apricot tree

Pear tree

Cherry tree

Grape vine

Mulberry tree

3 Apple trees

Quince tree

Red and Black Currants

Strawberries

Raspberries

Kiwiberries

Gooseberries

Rhubarb

A Chowchow

A clump of Artichoke

A BIT MORE ABOUT US

Kathy is a retired accountant originally from Sydney, Australia.

Jessie is an Artist and Gardener, born and bred Londoner.

We are Mother and Daughter and although we are pretty oposite in many ways we still have a lot in common – we both love the allotment, a glass of wine in the evening and good food.

Support PLOT 37

by Jessie | 27+00:00292928+00:00.ZTuesday202130.37 | Pages

If you’d like to help support Plot 37 to keep making videos and content we would be extremely greatful!

And there are loads of ways you can do them that are financial (yay!) and not financial (also yay!).

If you’re interested in supporting directly, we have a donations page. Any and all donations would be incredible and we thank you eternally!

The free ways – the best way to support what we are doing is to watch, like, share, comment and tell other people about what we are doing. Sharing our videos on Facebook is a massive help (because I don’t use Facebook) or anywhere you think they might be appreciated. I know that so many of you have been passing on Plot 37 recommendations and i really really appreciate it! Thank you!

Another free way is to use our amazon link to pick up any of the items we’ve linked to or to do your normal amazon shopping! By going to amazon via our website, we get a tiny percentage reward for sending you there and it doesn’t cost you anything at at all!

I am hoping to set up a patreon in the summer, when i have more time to add extra content to make it worth your while joining! If you’d be interested please do let me know. But until then, Thank you!!

The Polytunnel: The Review

by Jessie | 22+00:00252526+00:00.ZThursday202130.37 | All Blog Posts, BUILDING

THE POLYTUNNEL: The Review, One Year On.

The the build of the polytunnel was a completely ‘Make it up as you go along’ type build and so i thought i’d better do a review of it nearly a year after it went up. Things that have worked, things that haven’t works so well and anything we would change.