Notice: Function add_theme_support( 'html5' ) was called incorrectly. You need to pass an array of types. Please see Debugging in WordPress for more information. (This message was added in version 3.6.1.) in /customers/6/8/f/missfoodwise.com/httpd.www/wp-includes/functions.php on line 5833
Warning: Cannot modify header information - headers already sent by (output started at /customers/6/8/f/missfoodwise.com/httpd.www/wp-includes/functions.php:5833) in /customers/6/8/f/missfoodwise.com/httpd.www/wp-includes/feed-rss2.php on line 8
The post ‘The Downton Abbey Christmas Cookbook’ my new book appeared first on Miss Foodwise.
]]>I’m happy to announce the publication of my new book: ‘The Official Downton Abbey Christmas Cookbook’!<
(Scroll down for the reference list which wasn’t printed in the book because of the page count limit)
For this book I jumped into my collection of cookery books of not only the early 20th century in which Downton is set but also the Victorian era when our most beloved cook Mrs Patmore was training as a chef. I made a little excursion into the oldest cookery book in the English language for the first festive recipe for goose and witnessed the curiosity for continental cooking around the late 1920’s.
I also uncovered a celebration of strong women, from the extraordinary position of Mrs Patmore as a female chef in a period when men were still lord and master in the kitchens of the aristocratic households. But also Lady Edith’s story of breaking loose from the limitations that come with her social position as a woman from a great family pursuing a career as a columnist and later as the editor. She symbolises the modern times ahead in which women will not only gain more freedoms, but also the right to vote — with the suffragette movement in the headlines. Many of the recipes I chose came from cookbooks written by women, and some women, like England’s first freelance food journalist; Florence White, and Lady Agnes Jekyll were very much like Lady Edith. Others were cookbooks written by aristocratic ladies like Lady Cora Crawley with recipes gifted to them by other ladies of her circle.
This book is a celebration of Christmas, showing you where those traditional old customs come from and how some of them aren’t very old at all. Popularised by Charles Dickens ‘A Christmas Carol’ todays Christmas is what he made of it. Reviving long lost customs and placing family at the centre of it all. This book praises history but also looks at change. There’s patriotic pudding and emblematic beef, stunning pies and unexpected treats seasoned with many stories which makes this book not only very Downton, but also very Regula.
Flemish food writer and culinary historian Regula Ysewijn has brought to life not only the dishes of the Downton era but also some of the magnificent edible delights of earlier centuries. It is a brilliantly researched book full of tasty treats. I do hope you enjoy it.
— Julian Fellowes, Creator of Downton AbbeyThis is a beautiful book that goes beyond the expected foods of Christmas to show us delights we’ve long forgotten. Regula’s customary combination of solid research and gastronomic flair has unearthed a world of often surprising recipes seen through the lens of Downton Abbey.
— Dr. Annie Gray, Food Historian
I was invited to write this book in November and when I started my research in januari I had no idea I would be creating this book during a pandemic. After a lot of hurdles along the way, with the publishing team in lockdown on the other side of the world in a different timezone and the photoshoot in NYC cancelled more than once due to restrictions and printers closing and backlogging, we are more and excited we managed to bring out this book in time for Christmas 2020. This feels like a triumph.
By Regula Ysewijn
With a foreword by Dr Annie Gray
Release 27-29 oktober, Weldon Owen US, Titan Books UK, DK Verlag Germany
Traditional Christmas dishes include:
Cookbook Bake in Brighton-Hove in England has signed copies of this book as wel as my recently published ‘Oats in the North, Wheat from the South’. Signed copies can always be obtained in Belgium at Luddites in Antwerp instore and online.
As we reached our page count there was no room for my reference list, hence why I am giving it here for those geeks like me who usually skip right to the bibliography before reading the actual book.
The post ‘The Downton Abbey Christmas Cookbook’ my new book appeared first on Miss Foodwise.
]]>The post Burleigh Pottery x Regula Ysewijn Competition appeared first on Miss Foodwise.
]]>On to the giveaway! The winner will receive my book Oats in the North, Wheat in the South and Burleigh Pottery are offering this amazing Blue Calico (my favourite!) set worth over £250 consisting of:
A Blue Calico Teapot
A small milk jug
A sugar bowl
A large cake plate
2 dessert plates
2 teacups and saucers
All you need to do to be in the running to win is follow @burleighpottery and me @missfoodwise on Instagram and comment telling us why you’d love to win this incredible set of British pottery! You will have extra bonus entries if you share the competition page from @burleighpottery in an Instagram story, or if you bake my Treacle pumpkin tart recipe on the Burleigh website and share a picture of it on Instagram tagging us both (so we can see it and share!). Competition ends 31 oktober!
Burleigh ware is made by hand at the iconic Middleport Pottery in Stoke On Trent, it is the last working Victorian pottery in England. Burgess & Leigh was established in 1851. “Burleigh” is a combination of the two names William Leigh and Frederick Rathbone Burgess who were the founders. In my book Oats in the North, Wheat from the South’ which tells the history of British bakes and how the diverse climate of the British Isles influenced the growth of cereal crops and the development of a rich regional baking identity, you’ll read the story of the staple food of the pottery workers in the North of England and how these bakes are a fantastic relevant and healthy breakfast or lunch option today.
But since Halloween or Samhain is upon us I wanted to create a treacle tart with pumpkin for a very English pumpkin pie for this occasion. This recipe was adapted from the treacle tart recipe my latest book ‘Oats in the North, Wheat from the South’. Combining breadcrumbs with a sweet syrup in baked goods dates from before the 19th century, but the treacle tart that we know today came into existence sometime after the invention of the iconic golden syrup in 1883. It’s called “treacle tart” and not “golden syrup tart” because “treacle” is the general term for by-products of the sugar-refining process. Pecans are a nice addition to the tart crust, but don’t hesitate to replace them with more flour. See recipe on the Burleigh Pottery website here >
A couple of years ago I had the huge privilege to visit Middleport Pottery for a unique inside look into its Victorian buildings. Everything was covered in a thin layer of white dust, huge slabs of clay ready by the door. It was quiet and where there were people working, it felt like it was even quieter. The orange brickwork of the pottery was a bright light on a grey day which felt more like oktober than june. Behind an unassuming door I found a treasure trove of moulds, some over a century old. There were moulds for teacups, plates but also elaborate jelly moulds and other decorative pieces. The layer of dust on them acted like a blanket, where they rest until they can be used and produced again. The sleeping pottery of Middleport.
The only regret I have is that no one told us about the canal on the other side of the building, a place where barges come and go and where you can see the unique tower-high factory chimneys. I hope that one day, when this pandemic is over, I can travel here again, to walk by the streams in the beautiful Peak District and to once again enter the archway of Middleport pottery and make my photo reportage complete.
The post Burleigh Pottery x Regula Ysewijn Competition appeared first on Miss Foodwise.
]]>The post War & Peace Pudding with Mock Apricot Jam – for the 75th anniversary of ‘Victory in Europe Day’ A Recipe from Pride and Pudding appeared first on Miss Foodwise.
]]>Today 8 may I’ll be showing two war-time recipes over at London’s Borough Market for the 75th anniversary of ‘Victory in Europe Day’ or the end of WWII.
While world wars and lockdown are very different, both have led to difficulties obtaining certain ingredients. We’ll be looking at two war-time recipes that were actually promoted by the Ministry of Food because there was an overload of carrots and potatoes. Recipe booklets were made to help cooks to whip up a variety of recipes with carrots and potatoes and other austere but often very delicious creative recipes
We’ll be cooking up “War & Peace Pudding” with “Mock apricot” carrot jam, both wartime recipes from my book Pride and Pudding. Tune into our IGTV over at Borough Market on Instagram
During wartime, ingredients for plum pudding were hard to come by so the Ministry of Food produced a recipe for a ‘War and Peace Pudding’ made of carrots, potatoes and suet.
The recipe also appeared as a ‘Wartime Christmas Pudding’. Carrots and potato were both promoted by the Ministry of Food because they grew easily and were plentiful, and therefore they were important to keep people healthy. Potato was often used as an alternative to other ingredients in dishes and carrots were used because of their sweet flavour. At some point ‘carrots on sticks’ were sold to children instead of ice cream – which was banned – and ‘toffee carrots’ replaced toffee apples.
This is an excellent pudding and the “mock apricot” carrot jam absolutely sublime and a great novelty for when dinner parties are back allowed!
Makes 1 pudding in a 14 cm (No. 42) diameter basin (mould)
75 g carrots, grated
100 g potatoes, grated
85 g plain (all-purpose) flour
30 g fresh breadcrumbs
30 g shredded suet
1 teaspoon ground allspice
or mixed spice
1 teaspoon bicarbonate
of soda (baking soda)
2 tablespoons warm water
1 tablespoon mixed dried
fruit, soaked in water, rum or brandy
Method
Preheat the oven to 160C. Prepare the pudding basins for steaming
In a large bowl, combine the carrot, potato, flour, breadcrumbs, suet and allspice. Dissolve the bicarbonate of soda in the water and add to the mixture. On a lightly floured work surface, knead into a ball. Don’t be alarmed if the mixture seems dry, it will come together after kneading it for a few minutes.
Work through the mixed dried fruit and roll the dough into a ball. Put the ball into the prepared pudding basin and push it down. Close the pudding basin off with baking paper and wrap in tin foil. Place on an inverted saucer in a pot large enough for the pudding basin and pour in boiling water to come up halfway the sides of the basin. Close the lid, cover any steaming holes the lid might have and steam for 2 hours.
Serve with carrot jam
500 g carrot puree made from boiled carrots
500 g raw sugar
juice of 1 lemon
zest of 1/2 lemon, grated or cut into fine strips
5 apricot kernels
2 tablespoons brandy
Put the carrot puree in a large saucepan and bring to the boil. Add the sugar, lemon juice and zest and apricot kernels.
Boil until the mixture has thickened and gels quickly when spooned onto a cold plate.
Remove from the heat and take out the apricot kernels if you can spot them. Stir the brandy through the jam and decant into sterilised jars. Close the jars and turn them upside down to cool.
The jam has a hint of apricot; it was marketed as mock apricot jam.
This jam doesn’t keep long and must be stored in the fridge.
The post War & Peace Pudding with Mock Apricot Jam – for the 75th anniversary of ‘Victory in Europe Day’ A Recipe from Pride and Pudding appeared first on Miss Foodwise.
]]>