Sunday, 9 October 2011
And next to Norwich...
... where I am speaking on Tuesday at the Jarrolds Literary Lunch, alongside the distinguished Robert Shirley, 13th Earl Ferrers, and Susan Hill (whose writing is amongst the very best of contemporary authors; her brilliant ghost stories haunt me still -- they're as good as MR James or Daphne du Maurier. Her novel, 'In the Springtime of the Year' is also close to hand on my bookshelf, ever since I read it after my sister's death). Very pleased to be going to Jarrolds, an excellent department store that first opened in 1820 as a bookseller and lending library (for more about Jarrolds and other independents, read the Guardian guide here). Rather thrillingly, lunch is being held at Delia Smith's restaurant on the top floor of her Norwich City Football Club. Regular readers of this blog will know that I consider Delia's apple crumble recipe to be the best ever. And I'm also feeling inclined to try her autumn lamb recipe, now that it's colder outside...
PS. Later today. Inspired by Delia to have a baking afternoon: have made lemon cheesecake and a very dark gingerbread. The latter is my own recipe, adapted over the years, so I have no one to blame but myself if it isn't sufficiently gooey (I use black treacle, crystallised ginger, and spelt flour). If the lemon cheesecake works, then I'll post the recipe tomorrow; it has to be refrigerated overnight after baking, so the test will be in the tasting...
PPS. Just had the first slice of cheesecake -- delicious. Here is the recipe. I added far more lemon juice than suggested (the juice of two lemons, rather than a teaspoonful, as I like a properly lemony flavour; I also doubled the quantities for the biscuit base -- 85g of digestives, plus 85g ginger biscuits -- and substituted 150 grams of Greek yoghurt and 150 grams of half-fat creme fraiche for 300 grams of Philadelphia cheese, because I already had them in the fridge; in other words:
300g light soft cheese.
150g Greek yoghurt.
150g half-fat creme fraiche
175g golden caster sugar
3 tbsp cornflour
1½ tsp finely grated lemon zest
Juice from two lemons
1 tsp vanilla extract
3 eggs , room temperature, beaten
150g fromage frais
My cheesecake took twice as long to cook at the low temperature than in the recipe, but then everyone's oven is different... you'll know by the slight wobble!