COOKING WITH GRANDMA CHRONICLES PART 80

CARAMEL NUT PARFAIT Pecan or walnut halves are excellent in this parfait. Serves 6 300 g/1½ cups sugar 125 g/1 cup coarsely chopped pecans or walnuts 250 ml/ 1 cup heavy cream, whipped until it holds a soft peak For meringue 150g/¾ cup sugar 125 ml/½ cup water 4 egg whites For decoration 75 ml/1/3

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COOKING WITH GRANDMA CHRONICLES PART 79

SEAFOOD PIE A great way to use up bits of leftover fish from the freezer. Serves 4 250 ml/1 cup white wine 110 g/1/4 lb scallops 110 g/1/4 lb brill or other white fish fillets, cut in 2.5 cm/3.5-in strips 110 g/1/4 lb cooked peeled medium shrimps 110 g/1/4 lb cooked lobster meat or crab

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COOKING WITH GRANDMA CHRONICLES PART 78

APPLE SNOW Any garden with an apple tree has windfalls, damaged apples that are no good for the table but fine to make a purée. The apples are cooked to a pulp, whisked until frothy, then whisked again with a couple of eggs which transform the applesauce to a delicate pale mousse. For grownups you

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COOKING WITH GRANDMA CHRONICLES PART 77

WARM CAMEMBERT IN A BOX A whole Camembert cheese, baked in its wood-chip box is the perfect opener for brunch or a barbecue. I like mine soaked in Calvados but apple juice does well when kids are around. Crisp toasts of French bread, or sticks of carrot and celery, are good for serving to scoop

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COOKING WITH GRANDMA CHRONICLES PART 76

BAKED LAMB CHOPS WITH ONION AND POTATOES Trust the French to improve Irish stew by first browning the chops and onions, then cooking them in stock with sprigs of thyme, calling them Côtes d’Agneau Champvallon. The resulting dish is grandmother’s pride, a full meal that needs very little attention. Serves 4 4 lamb chops with

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COOKING WITH GRANDMA CHRONICLES PART 75

APPLE CRUMBLE This recipe is good for any tart fruit, particularly apples, apricots, or plums; when we lived in Burgundy, we would add the wild peaches from our centuries-old walled vegetable garden. This was the children’s favorite recipe to make with the food processor, though of course the butter can be rubbed into the flour

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COOKING WITH GRANDMA CHRONICLES PART 74

CHOCOLATE PUDDING WITH MINT AND ORANGE Spices such as cinnamon seem the natural flavouring for chocolate to us, so this herbal and fruit combination with mint and orange comes a surprise. Leo blinked twice when he first tasted it, and then he grinned. “Cool” he said. Serves 6-8 3/4 cup/150 g sugar Grated zest of

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COOKING WITH GRANDMA CHRONICLES PART 73

BUTTER AND BACON ROAST CHICKEN At home in Yorkshire, my mother always backed up her roast chicken with bacon – quite literally. She would brush the bird all over with melted butter and then drape the breast with slices of streaky bacon. I like to add a generous bunch of an aromatic fresh herb such

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COOKING WITH GRANDMA CHRONICLES PART 72

CHERRY BATTER PUDDING It’s odd, really that the Yorkshire pudding principle of a baked batter so rarely extends to dessert in England. The French sweet batter pudding, called clafoutis, originated in the Limousin in central France but now it is found everywhere, adapted to local fruits and alcohols. Traditional for tart cherries in spring, when

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COOKING WITH GRANDMA CHRONICLES PART 71

APPLE AND TOMATO CHUTNEY Late tomatoes and early apples tend to ripen at the same time, hence the popularity of this simple chutney. Makes 5 2-cup/500-ml jars of chutney 4lb/1.8 kg ripe tomatoes, peeled and sliced 4 lb/1.8 kg tart apples 4 onions, sliced 5 cups/1.25 liters white wine or cider vinegar 2 teaspoons peppercorns,

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