COOKING WITH GRANDMA CHRONICLES PART 54

CRISPY ALMOND TORTE For Grandma, teatime is a key event for visitors, centered around the Victorian silver teapot and sugar bowl marked with the initials AC for Grandma Ada Clark, the same as her own Anne (Willan) Cherniavsky. She has cousins who live nearby, Caroline and her husband Jeremy, who avoid both gluten, and chocolate,

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COOKING WITH GRANDMA CHRONICLES PART 53

VICTORIA SPONGE Towards the end of the nineteenth century, ‘tea’ in England had strayed from being a minor liquid refreshment before bedtime to becoming the impressive spread of savory sandwiches, cookies and cakes, backed by the silver teapots and bone china cups that we equate with Victorian England. Victoria Sponge is its centerpiece, a sponge

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COOKING WITH GRANDMA CHRONICLES PART 52

LUCY’S CHOCOLATE CRISPIES Crispies appeal to all ages, so much so that Grandma encountered them at the local three starred restaurant when she lived in France. Crispies are made with cereal stuck together with melted chocolate and then drizzled with more white and dark chocolate (the first time Lucy made them, she was drizzled with

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COOKING WITH GRANDMA CHRONICLES PART 51

HEDGEHOG FRIED POTATOES It was Canadian Laura Calder who showed Grandma how to slice potatoes like hard-boiled eggs, but without quite cutting them apart, so the potatoes fan out in hot fat in the oven like an accordion. Any medium-sized potatoes will do and the choice of fat can include olive oil, butter mixed with

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COOKING WITH GRANDMA CHRONICLES PART 50

ALI’S LEMON DRIZZLE CAKE Lemon Drizzle Cake comes from Grandma’s assistant Ali and her mother who were one day bored on a rainy day (just how long ago they prefer to forget) and decided to put together a cake of whatever was in the kitchen. It was a lucky bet and the successful recipe for

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COOKING WITH GRANDMA CHRONICLES PART 49

DAUBE D’AGNEAU PROVENҪALE (LAMB STEW WITH OLIVES AND TOMATO) In Provence where this dish originated, local potteries sell pot-bellied casseroles with tiny round lids just large enough to insert your hand. Sizes vary depending to family numbers, there are ten of us when we gather in the Roussillon and the stout brown pot lives on

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COOKING WITH GRANDMA CHRONICLES PART 48

TREACLE TART This recipe comes from Grandma’s grandmother and brightened what always seemed to Grandma long, chilly visits when the grownups spent too much time talking among themselves. The great treat was treacle tart filled with lemon-flavored golden syrup and topped with a scoop of vanilla ice cream, a rarity in those far off days

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COOKING WITH GRANDMA CHRONICLES PART 47

RHUBARB AND GINGER JAM Rhubarb came originally from chilly central Asia, and most northern European vegetable gardens, however small, have a clump of these cheerful pink stems crammed into a corner. Rhubarb is the first fruit to be ready in the spring (though technically it is classed as a vegetable). To be edible rhubarb needs

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COOKING WITH GRANDMA CHRONICLES PART 46

HOT BACON SALAD The best way to deal with chewy salad greens is to wilt them slightly with a dressing of hot bacon and vinegar. Smoked bacon, cut in a meaty dice that the French call lardons, is perfect for this salad, which serves for as a first course or light lunch. Serves 4 A

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COOKING WITH GRANDMA CHRONICLES PART 45

BANANA AND ORANGE CAKE Ripe, slightly squishy bananas are best for this splendid golden cake which needs no decoration. We were introduced to it by our friend Aurora from Bolivia.  Makes a 10-inch/25-cm cake to serve 8 ½ cup/125 g melted butter, more for the pan 3 cups/375 g flour, more for the pan 1

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