4 days ago
On another note, Local is Lovely is having a birthday! One year ago next friday I published my first post on this blog and to celebrate, have asked twelve local chefs and cooks to help by contributing a Christmas recipe. 12 Days of Christmas Baking will kick off tomorrow and will cover everything from traditional Dutch Christmas cakes to mince tarts by Michael Manners and Kate Bracks's Christmas pudding.
And in further celebration of our birthday, I am thrilled to be giving away a few copies of Valli Little's beautiful new book, Home Cooking. It's full of the kind of recipes I love, simple, seasonal and accessible. To win a copy, please just comment below and I'll announce the lucky readers next Friday.
In the meantime, here's a list of links and recipes for a little weekend cooking inspiration!
- Pancakes with milk jam and strawberries by Eat This Food
- Rhubarb and ginger coffee cake from Hungry Ghost
- Aperitifs on a boat full of beautiful people in the south of France? Oh Ok
- This Peruvian rose bread looks just beautiful
- Bee Larvae Granola? Amazing post on honeycomb and larvae from the Nordic Food Lab
- Vanilla cake with brown butter icing from Always with Butter
- Homemade caramels from Eat Boutique
- A giant breakfast cookie ready in one minute? Sounds too good to be true...
- And still on that most important meal; this 'get up and go smoothie' looks amazing too
- Last week I posted a recipe for garlic confit, this one takes the concept one-step further by adding small sweet capsicums, yum...
- Knot Magazine is in French but the imagery is just so beautiful it's still worth a 'flick'. I particularly loved the recipes illustrated via papercuts. A collaboration between three inspirational French bloggers My Little Fabric, Stop by the Corner and Like a Strawberry Milk
- Anthology Magazine's holiday guide is, as you'd imagine - just BEAUTIFUL
- Rue Magazine have just released their November issue with loads of Christmas-y ideas.
Rhubarb and raspberry jelly
This recipe uses quite a lot of gelatine, but that's so it will keep it's shape and act more like a little sweet rather than wobbly pud. If you prefer the latter, cut back to 5 sheets.
300g rhubarb, trimmed and cut into small dice
Juice of one lemon
150g caster sugar
7 sheets gelatine (gold strength)
Combine everything but the gelatine in a saucepan over medium heat and cook, stirring often, for about 10 minutes, stirring regularly. Meanwhile, soften the gelatine in a shallow bowl of cold water. Drain the rhubarb and raspberry mixture, exracting every drop of that beautiful jewelled juice. You should have 2 cups of liquid, if just a little short, make up with a touch of water. Squeeze the excess water from your gelatine leaves and then whisk them into the still hot rhubarb liquid. Whisk until dissolved and then pour into a square cake tin lined with plastic wrap. Cover and place in the fridge to set for a few hours or overnight.