Last night as The Author was preparing dinner, he said, “I don’t actually enjoy cooking anymore.”
I know how he feels.
Around our house, dinner can be a contentious time. The Author and I prefer a more continental dining time, and the kids prefer – well, I don’t actually know what they prefer half the time. When we try to get dinner on the table at a reasonable hour (that would be 7:30 for us), they complain that they don’t want to eat that early. When we lag behind and get dinner on the table late (sometimes as late as 9:00), they complain about the food.
With whipped cream, Seville orange curd and cherry compote, what’s not to like? And it’s easy to make!
A couple of weeks ago, one of our former students showed up at the college and started stacking up crates and crates of Seville oranges. Eighty kilos of Seville oranges. One hundred and seventy-six pounds of Seville oranges.
These oranges were free for the asking, and he thought that since we made marmalade for the college every winter, we might want to make a bit more. Let me tell you, that’s a lot of marmalade.
We were a bit daunted, and we immediately set to work on one of the boxes, which yielded 27 litres of chopped oranges, juice and water, later to be boiled with equal amounts of sugar to become quite a bit of marmalade for our store cupboard. Only seventy kilos to go. Continue reading →
This morning, when I woke up to the blustery, rainy and grey weather, I decided to stay in bed a little longer. Then I realised that the clocks got turned ahead last night, to British Summer Time, so in fact it was an hour later than I thought. But the kids were still asleep, the cat was purring, and the Author was gently snoring beside me: so I was staying in bed. Then I let my mind wander, and I remembered these delicious little creamy balls of rice that had been soaking in honey-orange syrup all night. That got me up straightaway.
I am not a vegan, but I often get asked to make things with no animal products in them. This carrot cake is one of them.
For my inspiration, I turned to “Gaia’s Kitchen,” a cookbook written by my colleague and friend Julia Ponsonby. Julia has compiled this cookbook and her subsequent book, “Gaia’s Feasts“, with recipes gathered from students, teachers, mentors, friends and volunteers at the college, as well as creations of her own. Because Schumacher has a vegetarian kitchen, all of the recipes are vegetarian, and many have suggestions for how to alter them for special diets (e.g. egg free, gluten free, dairy free, vegan…). Continue reading →