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