I spent the last weekend alone at home, waiting for the food blogger party 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 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.