Who's Here? 

6 anonymous guests on-line.



Congratulations! You have found the Habershons.com family website, started in December 2001. All Habershons and non-Habershons are welcome to wander around. Stick a pin in the Guest Map; leave a message in the Message Book; and if you're a Habershon, please let us know you were here so we can list you in our Branch Office. And if you are looking for stuff on Bikram Yoga or Mini Coopers, click on the pictures in the left-hand column.

We also encourage you to register. This takes less than a minute and will allow you to view and leave comments, chat in the chat box at left, and look at the photograph albums. And if you're logged in you'll never see this annoying message again.

Thank you for coming by!

Catherine Athearn (née Habershon)

Habershon Recipes

This was John's idea.  What is the most popular meal in your Habershon household?  E-mail me the recipe and let other Habershons try it out.


December 14th, 2002 - two (count'em) TWO recipes from David!

In his words:  This first recipe was passed to Mum by Jean many years ago and I still have it written on one of Mum's Coleford headed postcards.  It is kept in Libby's recipe book:

4 egg whites
8 oz sugar
teaspoon vanilla essence
1 dessertspoon cornflower
1 tablespoon cold water
1 teaspoon vinegar

Beat 1/2 sugar and egg whites until stiff.  Fold in remainder ingredients  and put on oven tray covered with greaseproof paper.

Cook in middle of oven about 325F FOR 1/2hr (to cook middle) then about an hour very low, as for meringue.

Lemon Stuffing (flap end)
(have still got this in Mum's manuscript but it's too smudged to scan)
8oz breadcrumbs
4oz suet
Grated lemon rind
Beaten egg - if one is not enough, add another or a little milk.
Salt and pepper - bind together into a dampish constituency.

I have always insisted on having this in the Christmas turkey as it is delicious and the taste reminds me of Christmas at Coleford.  The compromise I have reached over the last 25 years is that we put the walnut stuffing (favourite of the Mason family) in the front of the turkey and this lemon stuffing in the flap end.   They are known respectively as "Granny Alverstoke stuffing" and "Granny Coleford stuffing".  Two flavours in one turkey - delicious!


January 22nd, 2002 - we have a recipe!  Libby served this to us when we visited the Emsworth Habershons in Naples.  Here it is in David's words:

Slice mozzarella balls and tomatoes thinly and place alternately on a plate.  Sprinkle with olive oil and ground pepper.  Finally sprinkle chopped basil on top.  Serve as salad or on individual plates as a starter.

Do any Habershons ever fix baked eggs these days?  John and I sometimes have them on weekends for breakfast  (until recently I hadn't had one since we lived at Coleford where there was an endless supply of eggs).  They're very easy to make and you only dirty one dish per serving (I like that part).

Butter a tiny oven proof dish (bowl?).  Crack an egg (or two) into it.  Sprinkle with salt and pepper.  Bake in the oven (about 350 degrees) for about 15 minutes (if you like your eggs hard).  Throw a piece of cheese on top and bake for another couple of minutes.

AFTER THE DENTIST (this recipe added today!)
If I'm not feeling well or if I've had a bad time at the dentist, all I want is a banana milkshake, made as follows:

One banana, one scoop of vanilla ice cream, two tablespoons of plain yogurt, and half a cup of milk. Throw it all in a blender, pour into a tall glass, add a straw and sip (feeling sorry for yourself).

This recipe was in the Wall Street Journal a few weeks ago. I've just got around to fixing it, and it's awesome! This way to related diary entry and photograph taken by John.

3 tablespoons extra-virgin olive oil
1 pound pencil green asparagus, trimmed 2 inches from bottom, halved lengthwise, and finely chopped
1/2 small white onion, peeled and finely chopped
Salt and freshly ground black pepper
3 cups chicken stock
2 cups tightly packed fresh baby spinach
4 teaspoons finely chopped chives
1 tablespoon extra-virgin olive oil, plus more for drizzling
4 ounces soft young goat cheese
Coarsely cracked black pepper
1/4 cup plus 2 tablespoons heavy cream
2 tablespoons cold butter, cut into small pieces
Fleur de sel, preferably from Guerande, Brittany

*Heat olive oil in a large Dutch oven or other wide heavy pot over medium-high heat, about 2 minutes. Meanwhile, put 1/4 cup of the asparagus in a small bowl, cover and set aside in the refrigerator until ready to serve. Put remaining asparagus and onions in pot, reduce heat to medium-low and season with salt and pepper; sweat for 5 minutes, stirring occasionally.

*Add chicken stock, increase heat to high and bring to a boil. Reduce heat to medium-low and let simmer for 15 minutes. Add the spinach leaves and continue to simmer for 2 more minutes.

*Working in two batches, purée soup until smooth, one minute per batch. Pass purée through a fine sieve set over a large metal bowl. To preserve the nice green color, cool bowl of purée down quickly in an ice bath. If not using right away, remove purée from ice bath, cover and refrigerate until ready to use.

*For the goat cheese: With a fork, fold the chives and oil into the cheese and season with cracked pepper. Set aside.

*To serve: Bring the velouté (soup) back to a boil in a medium pot over high heat, then add the cream and butter, whisking until butter melts. Season to taste. Divide soup between four warm bowls. Put two tablespoons of the goat cheese in the center of each bowl, sprinkle soup with one tablespoon of the reserved diced asparagus and some fleur de sel, and drizzle with some of the oil. Serve immediately.


Theme creado por dev-postnuke.com