The idea of this blog is to share ideas for using hand-made pots to serve good food.
Eating with friends and family is one of life’s greatest pleasures. I hope to show how the warmth and character of hand made ceramics can really enhance the pleasure of cooking, serving and eating food.
This blog will include pots from other potters as well as my own and recipes for the food which I enjoy, hoping that you will like it too.
Friday, 20 January 2012
Monday, 16 January 2012
She recently served the same thing to the famous pastry chef from the Japanese restaurant, Zuma, when he came to discuss a commission. The recipe comes from The Popina book of Baking by Isodora Popovic (Ryland, Peters and Small 2010) which I use a lot for tarts, biscuits and cakes.
They have a good choice of pots in the gallery, many of them good for serving food, as well as an extensive display of garden pots outside.
Friday, 6 January 2012
Thursday, 5 January 2012
1 small onion
1 clove garlic
2 tbsps olive oil
6-8 sticks of celery
One or two sprigs of thyme
1 medium sized potato
1/3 to 1/2 a preserved lemon
vegetable or chicken stock
freshly ground black pepper
parsley to garnish
- Chop the onion and garlic and fry gently in the olive oil for a few minutes in a large heavy-bottomed saucepan. Remember not to add salt, as the preserved lemon is very salty.
- Chop the celery into small pieces and add to the onion and garlic mix.
- Strip the leaves from the thyme stem and add to the pot. Keep frying over a low heat for a couple of minutes.
- Add the potato - peeled and chopped into small cubes, the finely chopped lemon and enough stock to cover the vegetables generously.
- Season with the pepper to taste.
- Simmer for about 30 minutes until the vegetables are soft, then liquidize until smooth. I passed the soup through a sieve to ensure that there were no stringy bits from the celery, but you may not feel this to be necessary.
- A squeeze of fresh lemon juice can be added to give it an extra tang, if you like.
- Serve garnished with chopped parsley.