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
(have still got this in Mum's manuscript but it's too smudged to scan)
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:
MOZZARELLA AND TOMATO
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
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).
ASPARAGUS SPINACH SOUP
This recipe was in the Wall Street Journal
a few weeks ago. I've just
got around to fixing it, and it's awesome
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.