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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30 minutes baking beans berries boil bottom bowl bread bring brown butter cake CASTER SUPERFINE chicken chopped cinnamon cold completely cook cool couple cover cream dill dish dough drain DRIED extra fillet filo finely fish flour fridge frying g 1 lb g Kafeïen Vry GARLIC CLOVES golden GROUND half hands heat icing immediately inch Inhoud keep KEURGRAAD 100 g lamb layer leave lemon juice lightly meat melted milk mince minutes mixture OLIVE OIL onion Oorspronklike orange oven parsley pastry peel pieces PLAIN plate pork potatoes Preheat remaining Remove Rinse roll rose salad salt and pepper sauce saucepan Season with salt serve side simmer slices soft sprinkle stirring sugar surface sweet syrup TABLESPOONS Take taste TEASPOON thick tomatoes tray turning vanilla warm whisk whole
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.