A new cookbook is a recipe for memories, writes Daphne Stedman
At the end of June the Swift Centre in Barking Road was the venue for a Jazanne Arts event launching a cookbook containing traditional recipes from around the world. The book, Cooking Connections, is dedicated to the memory of Elsie Stanley, a Newham resident, whose bread pudding recipe was the inspiration for the book.
The participants shared personal memories of where the recipes in the book originated from. Some stories were recited, and others were told through acting or cookery demonstration. Mary Richards showed how to make ackee and saltfish fried dumpling pattie, with other members of the cast.
The audience was encouraged to participate in regular singing interludes and afterwards there was the opportunity to try samples of some of the recipes in the book. Copies of the book were given out at the event.
The Cookbook launch was organised by Jazanne Artsapart of Cooking Connections, a project commissioned by Culture Within Newham, funded by Arts Council England.
Risalamand (Danish Rice Pudding)
This recipe from the book, submitted by Mona Torres, is a traditional Danish dessert served at Christmas.
Ingredients ·
200g arborio rice ·
800ml milk ·
50kg kaneel sugar (cinnamon sugar) or caster sugar ·
2tsp vanilla extract ·
25g almond flakes plus 1 whole almond ·
300ml double cream
Instructions
1. In a large saucepan, bring the milk and rice to the boil and boil slowly over a medium heat. 2. Simmer, until the rice is cooked through and not crunchy.
3. Add vanilla and sugar.
4. Allow to cool.
5. While cooling, whip the double cream until stiff peaks form.
6. When the rice has cooled, mix through the chopped almonds.
7. Gently fold the whipped cream through the rice pudding.
As is custom in Denmark, mix in a single whole almond.
Serve the pudding cold and topped with fruit/cherry compote in small bowls.
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