Cookbook Giveaway...




Ok, here is the very first preview of my actual book.



Seems like everyone is finding the book on their doorsteps right now.
Thank you everyone for the support and extremely kind emails.
I'm overwhelmed by your kindness.


I was given permission to show you two recipes, so I picked Broccoli soup...
This soup puts a big smile on my face. What I love even more, is that it makes my daughter smile too. It warms you up, fills you up, and this soup is so darn good. If I had a store, I would serve nothing but soup and warm pie, and this is one of the soups I would serve.


And Meyer Lemon Curd.
If you love lemon, you will make this recipe and then send me a handwritten note saying thank you sweet lady for introducing me to Lemon Curd. You are welcome. Now go for a jog.
Next week, I'll post the other half of the lemon recipes and show you a delicious way to use the lemon curd other than a spoon.  If you have any left!

And, as promised, I get to give a book away to one of you!!
Just leave me a comment and I will draw a random winner on this coming Sunday.
A good Easter present!
If you are finding the recipes hard to read off the site, click on the jump as I've pasted them in regular text for you there.

Farm Fresh Recipes

by Heather Cameron

CICO Books, $24.95; www.cicobooks.com

Photo credit: Photography by Heather Cameron, Kim Christie, and Janis Nicolay



Broccoli Soup



This soup puts a big smile on my face. What I love even more, is that it makes my daughter smile too. It warms you up, fills you up, and this soup is so darn good. If I had a store, I would serve nothing but soup and warm pie, and this is one of the soups I would serve.

Serves 4

5 cups (1.2 litres) vegetable stock
6–7 cups (375–400 g) broccoli (about 3 big heads), cut into bite-sized florets
1 tablespoon butter
2 medium or 1 large leek, sliced thinly
6–7 stems of kale, chopped
1⁄2 teaspoon dried thyme or 1 teaspoon fresh thyme
1 cup (250 ml) milk
1 cup (350 ml) heavy (double) cream
1 cup (90 g) Cheddar cheese, grated
Freshly ground black pepper, to taste

1  Heat the vegetable stock until simmering, then add the broccoli. Cook for about 10 minutes.

2  Melt the butter in a frying pan and sauté the leeks until soft and slightly browned. Add the leeks to the broccoli and stock.

3  Add the chopped kale and dried or fresh thyme and simmer for about 2 minutes until wilted and soft.

4  Transfer the soup to a food processor or blender and blitz until smooth. Pour the soup back into the saucepan and add the milk, cream, and cheese. Stir well and season to taste.

Topping suggestions: cooked quinoa, grated Cheddar cheese, crumbled blue cheese, croutons, goldfish (crackers).



Meyer Lemon Curd



If you love lemon, you will make this recipe and then send me a handwritten note saying thank you sweet lady for introducing me to Lemon Curd. You are welcome. Now go for a jog.

Makes about 4 jars

5 eggs
1 1⁄2 cups (300 g) granulated sugar 
1 1⁄2 cups (360 ml) fresh Meyer lemon juice (available winter to spring)
1 1⁄2 cups (375 g) unsalted butter, cubed
1⁄4 teaspoon salt


1  Place the eggs, sugar, and lemon juice in a double boiler. If you don't have a double boiler use a large bowl on top of a large saucepan and hold the pan in place with an oven mitt on. Whisk until smooth and continue whisking for about 5–7 minutes, until the mixture thickens. Remove from the heat and stir in the cubed butter and salt. Stir until it melts. Voila!

2  At this point you can grab a spoon and enjoy, or ladle into jars to keep in the fridge for a few weeks. You can also let cool completely in the fridge and then use it in a pie or tart (opposite).

NOTE: I have tried making this with regular lemons, but found it is not as good. Meyer lemons are sweeter and have less bite. If you do use regular lemons, then you may want to add an extra ¼ cup (50 g) sugar.