COOKING WITH GRANDMA CHRONICLES PART 11

LEMON CURD PUDDING In this basic recipe for steamed pudding, the lemon curd can be replaced with raspberry jam, golden syrup or orange marmalade. For a ginger pudding, substitute golden syrup for lemon curd and flavor the syrup with a bit of chopped fresh ginger and a teaspoonful of ground ginger. Makes a 2-quart/2-liter pudding

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COOKING WITH GRANDMA CHRONICLES PART 10

SEVILLE ORANGE MARMALADE The streets of the Spanish city of Seville near the Mediterranean are lined with orange trees, the branches glowing with tart golden fruit, perfect for marmalade. Their season is late winter, and one year Leo and Grandma spent a whole afternoon thinly slicing the fruit while looking out over the snow-covered landscape

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COOKING WITH GRANDMA CHRONICLES PART 9

TANTE MARIE’S PANETTONE BREAD PUDDING WITH MARMALADE SAUCE Panettone is a brioche bread studded with dried fruit served at Christmas and New Year that you’ll find all over Italy during the holidays.  This simple pudding recipe comes from our dear friend , Mary Risley, creator of Tante Marie’s Cooking School in San Francisco. Mary loves

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COOKING WITH GRANDMA CHRONICLES PART 8

FRESH FRUIT MINCE PIES Fresh apples and grapes add a refreshing crunch to the traditional mincemeat mix of dried fruits. Grandma assembles most of the mincemeat a month or two ahead so it can mellow alongside the Christmas cake, adding the fresh fruit just before baking. She usually serves the pies hot for lunch or

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COOKING WITH GRANDMA CHRONCLES PART 7

AUNT LOUIE’S YULE BREAD Grandma loves Yule bread for breakfast, toasted or plain and spread with butter, though in its native Yorkshire it is served for afternoon tea. This is another recipe traditionally kneaded by hand as a warm touch helps the yeast rise! This large loaf serves 8 1½ cups/375 ml water 2/3 cup/90

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COOKING WITH GRANDMA CHRONICLES PART 6

CHRISTMAS PUDDING Like the Christmas Cake, Christmas Pudding is a once-a-year family event, an English classic. Grandma often makes both at the same time because they have similar ingredients, full of raisins, currants and candied fruits, backed up by mellow spices like cinnamon and allspice. The Pudding is held together with breadcrumbs and steamed for

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COOKING WITH GRANDMA CHRONICLES PART 5

CHRISTMAS CAKE For more than 50 years, every year since Grandma was married, she has made a Christmas Cake, baking it at least a year ahead. Traditionally the cake batter is beaten by hand, and everyone in the house, even Grandpa, would stir once or twice to bring luck to the coming year. As the

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COOKING WITH GRANDMA CHRONICLES PART 4

BRUNO’S CHOCOLATE CAKE       Grandma often cooks with Lucy, and they’ve been making this cake for years thanks to Bruno, an amazing neighbor of Uncle Simon in France. Bruno is legally blind but he works faster in the kitchen than most professionals. This recipe of his is wonderfully rich and takes only 15

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COOKING WITH GRANDMA CHRONICLES PART 3

QUICK RATATOUILLE Grandma likes to use a wok for this quick ratatouille, a family dish for summer when eggplant, peppers, zucchini and tomatoes are at their best down at the Mas in Languedoc. The wide cooking surface of a wok spreads the vegetables so they cook more quickly and are easy to toss in the

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COOKING WITH GRANDMA CHRONICLES PART 2

RASPBERRY ALMOND TORTE Grandma came across this ultra-simple raspberry almond torte, during a visit to South Africa and has loved it ever since. This recipe is loved by all, especially Leo who adores raspberries! If you don’t have raspberries try sweet or tart fresh cherries instead, but they will need to be pitted. Almond torte

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