First they brought us:
and now comes:
(click on the links for more – you won’t regret it!)
Thank you Frances Bissell and Serif Books!
Received this week as a gift from one of my faithful blog followers here in Franconia… What a lovely – and delicious – surprise, just like Mum used to make it (takes me right back here: memory’s myth land) and it pairs up really well with Hazelnut Crispbreads.
Thank you so much Karin!
And the citrus hasn’t stopped there: I am currently working my way through a treasure of a cookbook received as a gift last autumn:
Preserving, by Emma Macdonald
of The Bay Tree fame, published by Nourish Books 2014
The photography is classy, the recipes (both classic and contemporary) truly inspirational.
(And just for the record: apart from owning the book, I have no connection whatsoever to either the author or affiliates…)
A tale of kitchen table talent, here’s where you can read up on the story behind the book: http://www.crumbsmag.com/from-the-mag/686_form-follows-function
And here’s where you can see what I have been testing and tasting this week:
Orange & Cardamom Marmelade
Lemon and Lavender Marmelade
(the recipe calls for lavender flowers and lavender essence – I had a couple of bottles of lavender syrup left over from the summer so worked those into the recipe instead…)
Assessment: top marks awarded by both Hermann the German and Mini-Kraut – one of the most stringent juries out there..
P.S. the book also contains a recipe for Lemon Curd…
“Orchards of tall trees are a wise way of sharing the land – a beautiful and positive gift to those who follow.”
Sue Clifford, Co-Founder of http://www.commonground.org.uk
Elisabeth Luard’s description of a meadow in the Balkans reminded me of these fine fellows on one of my regular cycle routes here in the heart of Europe…
Her description comes from her book Still Life (Bloomsbury, 1998, paperback 2013) – a highly readable travelogue telling the tales of the research beind her monumental work EUROPEAN PEASANT COOKERY, originally published in 1986 and again in paperback by Grub Street in 2007 and covering 25 European countries from the North, South, East and West…
Just another two of the treasures in my Basket of Books 🙂
And it is the perfect word for the elegantly enticing contents in the new Frances Bissell book from Serif Books: The Floral Baker.
My copy arrived this last weekend and has had me enthralled: as well as notes on floral flavours and ingredients (including make-your-own and suppliers where relevant), The Floral Baker includes a very do-able alternative to the gum Arabic method for crystallising flowers, and then goes on to combine lavender, jasmine, saffron, rosewater, wild garlic blossom and marigolds, for example, with caramel, chocolate, cheeses, walnuts and almonds, for instance, in all manner of breads, buns, loaves, muffins, scones, shortcakes and shortbreads, tarts and cakes, as well as pastries and biscuits, sweet and savoury…
… and it even features Melktert, which instantly warmed my southern African heart 🙂
The predecessor to this book – The Scented Kitchen – is also profiled here in My Basket of Books: let yourself be inspired!
Taken from the National Trust Complete Country Cookbook, by Laura Mason, National Trust Books 2012
Prep. Time: approx. 5 minutes
Cooking time: 15 – 20 minutes
Blackberries 750 g
+ additional to decorate
Vanilla pod 1
Powdered gelatine 1 sachet
Granulated sugar 115 g
1. Rinse the blackberries and put them in a pan with the vanilla pod. Cover tightly and cook gently for a few minutes, until they have yielded all their juice.
2. Strain the juice through a jelly bag. Discard the pulp and measure out the juice. Make up to 500 ml with water if the quantity is a little short. Don’t forget to retrieve and rinse the vanilla pod to re-use another day.
3. Put the juice in a pan and heat gently until almost boiling. Pour 100 ml of the juice into a cup or small bowl and add the gelatine, stirring to dissolve the powder. Add the sugar to the remaining juice and continue to stir until this, too, has dissolved. Remove the pan from the heat and stir in the gelatine mixture.
4. Pour into a large serving dish or individual glasses, or rinse a jelly mould in cold water and pour in the mixture. Leave in the refrigerator until set and serve the jellies chilled, decorated with a few whole blackberries.