Falling Cloudberries: A World of Family Recipes
Twelve II is filled with the recipes that have weaved their way through the life of Tessa Kiros and her family, from the sweets handed out at Scottish fetes on days off from a Greek school in South Africa to the rice puddings with rosewater and cinnamon made in a shed by her Cypriot grandfather (who also had a foundness for pickling baby birds) and the gravlax with dill prepared by her Finnish mother. In this extensive, dream-like journey across the globe, recipes and narrative merge with images of food and the landscape from which it has emerged and whimsical illustrations. There are approximately 150 recipes, all of them collected and adapted by Tessa since early adulthood, or remembered and recreated from childhood. They are as diverse in style and flavour as the extended family and households through which they've travelled. Some are redolent of roses, cinnamon, cassia and cardamom, mint and citrus, from the Greek side of the family, others are Scandinavian in origin, sprinkled with berries or dill and spread with mustard. Chilli, garlic, oregano, cumin and red onions appear, and there are chocolate, vanilla, cream and pistachio confections from childhoods the world over. A Per
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1/2 TEASPOON 100 g Kafe´en 30 minutes ALLSPICE baking powder bay leaf boil bowl bread burghul butter cake casserole CASTER SUPERFINE chicken chickpeas cinnamon CLOVES cook coriander cover cream dill dish dolmades dough ELEVEN O'CLOCK ELEVEN fillet filo finely chopped flour fridge frying g 1 lb g 1 oz g Kafe´en Vry garlic GARLIC CLOVES inch Inhoud Die Oorspronklike Kafe´en Vry Lae KEURGRAAD 100 g kg 2 lb Lae Tannien Inhoud lb 4 oz leave to cool lemon juice lower the heat meat meze mince ml 1 cup O'CLOCK ELEVEN O'CLOCK OLIVE OIL orange OREGANO paprika parsley pastry peel PLAIN ALL-PURPOSE pork potatoes ramekins Remove Rinse rose water salad salt and pepper sauce saucepan sautÚ Season with salt side simmer slices slotted spoon soft sprinkle stirring syrup TABLESPOONS TABLESPOONS OLIVE OIL TEASPOON tomatoes tzatziki vanilla Vry Lae Tannien whisk wooden spoon
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 '5o░C (3oo░F/Gas 2) and bake for another 45 minutes.