|A ghostly St Pauls|
Hi all, thank you for your birthday wishes on my last post, you are all stars :) My last post was all about birthday food, this post is birthday book related.
I had read The Curious Incident of the Dog in the Night-Time several years ago and wondered how it would transfer to the stage. We went along to see the play while in London at the intimate Guelgud Theatre and loved it, I laughed, I cried and was sad when it ended, I could have watched it all over again. It was very cleverly done with an ingenious set that made you believe you were on a train, on the tube, on the streets of London with very few props. The small company of actors were playing multiple parts, as well as being part of the scenery, a special mention has to go to Sion Daniel Young who played Christopher. The whole play relied on the right person playing Christopher, a young autistic boy. It was a very challenging part which he played to perfection. If you get a chance to see it I would highly recommend it.
As we were sitting waiting for the play to start, the woman in front of me got out her knitting and was knitting socks as she chatted away to her friend. I love that. Yes we were there very early, I am always early, the theatre was full by the time it started.
Persephone Books on our last trip to London I was determined to get there this time. What a lovely book shop, what I would call a 'proper' book shop, books piled on tables and shelves in a tiny little shop tucked away on a lovely little street. I made some purchases which will sit proudly on my bookshelf, each with their matching bookmarks.
I often ask for books for my birthday, in preparation for all the growing I hope to be doing when we find our new home I asked my son for this, Abundance by Alys Fowler. I have already been dipping into it and dreaming of all of the lovely food I will be able to preserve. A dehydrator is something that is mentioned, and would also be useful for my raw food experiments so will go on my Xmas list, any recommendation for which one to buy?
|Celeriac puree with spiced cauliflower and quail's eggs|
|a little bit lumpy but tasted delicious|
As I mentioned on my last post I received Yotam Ottolenghi's book Nopi as a birthday gift. When we got home my veg box had been delivered and contained a large celeriac, it has a very distinct taste which I like in small doses. I found this recipe in my new book, it was delicious and didn't actually taste like celariac, just very tasty. I will be making this again, as I know I will be getting regular deliveries of celeriac in my veg box and by the end of the season will be getting fed up with it's unusual taste so this will be the perfect way to use it for me. Yotams recipes can be complicated, time consuming and involve lots of ingredients and in this book even more so as it is the recipes from the restaurant. But you don't have to make the whole dish, you can make parts of it as I did with this recipe, I just made the celeriac puree which was easy and used ingredients I already had. Instead of the cauliflower I had it with roasted carrots and sweet potato and salad.
60ml olive oil
1 large onion roughly diced
2 garlic cloves roughly chopped
2 bay leaves
1 large celeriac peeled and cut roughly into 2 cm pieces (600g)
500ml vegetable stock
2 tblsp tahini paste
2 tblsp lemon juice
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp sweet smoked paprika
course sea salt and black pepper.
Place the oil in a medium saucepan on a med high heat.
Add the onions and fry for 5-6 mins stirring often until soft and starting to caramelize
Add the garlic and bay leaves and cook for another minute before adding the celeriac.
Fry for 8 - 10 mins, stirring often so that all sides are golden brown.
Pour over the stock, bring to the boil, then simmer on a medium heat for about 15 mins until the celeriac is cooked through.
Remove from the heat, discard the bay leaves and transfer to a blender or food processor.
Blitz to form a smooth puree before adding the tahini, lemon juice, cumin, coriander, 1 1/2tsp salt and a good grind of black pepper.
Serve at room temperature or warm.
I found mine was a little runny so next time I will drain off some of the liquid and set aside before blitzing then adding as needed. Mine was also a bit lumpy but tasted delicious.
This has been my first week off since last March and the last couple of days I have been feeling really under the weather. I'm sure bugs wait until my annual leave to pounce on me, or is it that you slow down enough for them to catch up with you. I'm sure a couple of days curled up on the sofa reading and crafting will see me right. Anyway I will leave you with some photos I took as we walked along the southbank, the camera did something weird in some of the photos but I like how they turned out, other-worldly.