I spent the last weekend alone at home, waiting for the foodblogger party to be enjoyed in my garden yesterday afternoon. My parents were in Germany to visit Claudia, so I had the whole house for myself: it was a kind of rehearsal of what will be my life from November onwards, when I will eventually take the plunge and I’ll be moving into my own tiny house overlooking the valley, alone. As I’ve always said, I’m a country girl through and through.
I appreciate many small moments of life alone. Obviously, there are also moments when you’d really need to have someone with you, as when I started crying buckets watching a film, and it was even not that thing. But take for example a lunch alone, sitting cross-legged on the sofa, relaxing after a Cinderella morning: priceless. Or just imagine coming back home after the morning run, throwing your shoes in the hall and jumping into the shower, ending up outside, resting on the wall, sipping a cup of green tea, watching the fields turning golden yellow: awesome. And then the wind, it was such a windy weekend, like in Chocolat, and whenever the air is so electric and messy, my ideas are re-oxygenated, and I feel like it’s going to happen something new, something beautiful.
When I’m alone, I try to reduce the effort of cooking (quite oddly, knowing myself), combining a few good ingredients and leaving them pure. I love for instance ox heart tomatoes, pinkish and sweet, seasoned with just a tablespoon of apple cider vinegar and Maldon salt. You can prepare them in two minutes, but they make me feel like a queen, perhaps due to those crunchy salt flakes, a surprise when you bite into the fleshy tomatoes. Yesterday I decided to keep me relatively light for the upcoming foodblogger feast, so I pulled out of the fridge a jar with some marinated fresh goat cheese I had prepared the previous Saturday, listening to some healthy rock music blaring out in the house … another advantage of living alone!
Rather than giving you a detailed recipe – very intuitive -, I’ll tell you why I used these spices: reading The Flavour Thesaurus I found out that goat cheese is very similar to lamb meat in taste, they have the same high notes, so you can apply the same flavour matches. I used herbs and spices that I would have used in a marinade for a lamb leg.
MARINATED FRESH GOAT CHEESE
- fresh goat cheese
- sumac spice*
- rosemary leaves, chopped
- extra virgin olive oil
- Put the chunks of fresh goat cheese in a jar, sprinkle with sumac spice and chopped rosemary, add a clove of crushed garlic and a generous deal of fruity extra virgin olive oil.
- Leave to marinate at least for a few hours or better overnight, and serve with a salad of paper-thin cucumbers seasoned with the goat cheese marinade.
* The sumac is a Middle Eastern spice, purple, with a slightly citrusy flavor. It is used mostly to make marinades, sauces and dressings. It is one of the spices used in my beloved za’atar. It finds its perfect match with chicken, lamb, eggplant, chickpeas and fish. Thank you so much Beth for letting me discover this versatile spice!