Falling Cloudberries: A World of Family Recipes

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Allen & Unwin, 2004 - Cookbooks - 397 pages
18 Reviews
In her second book, Tessa captures the spirit of her journeys around the world and her diverse cultural background, as she celebrates home cooking across the continents.
  

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A gorgeous collection of recipes. - Goodreads
The photography in the book is also really good. - Goodreads
I have found the sweet recipes to be hit and miss. - Goodreads
The recipes are clear and accessible to the home cook. - Goodreads
... but great book and good easy to follow recipes. - Goodreads

Review: Falling Cloudberries: A World of Family Recipes

User Review  - Kate Rakena - Goodreads

Lovely illustrations, but not many recipes I felt I had to make. This would be a want, rather than a need in my recipe book dream list. Read full review

Review: Falling Cloudberries: A World of Family Recipes

User Review  - Diane Warrington - Goodreads

A lovely book about a journey into the author's past. She revisits her homeland, her family left behind in Poland and relates it all to food and remembered family celebrations and meals from the past. Included are some beautiful photographs that capture the feel of her journey. Lovely read. Read full review

Contents

FOOD FROM MANY KITCHENS
9
FAMILY TREE
12
FALLING CLOUDBERRIES HNLAND
17
OREGANO ORANGES OLIVE GROVES GREECE
70
CINNAMON ROSES crm
144
MONKEYS WEDDINGS 276 WASHING LINES WISHING WELLS AV
224
Copyright

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Page 183 - /4 teaspoon salt into a large bowl. Make a well in the centre and stir in the yeast mixture, the oil and 8O m (2'/2 fl oz/'/3 cup) water.
Page 183 - Turn out onto a lightly floured work surface and knead for 10 minutes, or until smooth and elastic and the dough springs back when an impression is made with a finger.
Page 117 - Season with salt and pepper and bring to the boil. Lower the heat and simmer for about 15 minutes or until it is cooked and still rather liquid.
Page 61 - Bake in the oven for 55 minutes - 1 hour or until a skewer inserted into the centre comes out clean.
Page 112 - ... fl oz/2'/2 cups) hot chicken stock 2 bay leaves method Place the sausages in a saucepan, cover with cold water and bring to the boil. Lower the heat and simmer for 3 minutes. Remove from the heat and allow the sausages to cool in the water. Drain, pat dry, and cut into 2 cm (3/4 in) pieces. Heat the oil in a large frying pan over high heat and cook the sausages for 2-3 minutes, or until golden all over. Drain on paper towels. Using the same pan, melt the butter...
Page 152 - CHOP the olives, anchovies and capers together with a knife or food processor and place in a bowl. Add the garlic, basil, lemon zest and juice, stir in the olive oil and season well.
Page 88 - Mix together the olive oil, vinegar and oregano and season with salt and pepper. Drizzle the dressing over the octopus and serve immediately.
Page 126 - Bake in the middle of the oven for 15 minutes. Reduce the temperature to '5oC (3ooF/Gas 2) and bake for another 45 minutes.

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