Birmingham Library Visit

Great day spent with Nicki today at the new Library in Birmingham. 

This is truly a temple to the book, to knowledge, understanding, study and entertainment, there are so many books new and old on the reference levels, and even some of the very old and worn books have been turned into works of art:

We found a section with older books, with interest inserts of 'secrets', I don't keep secrets in my books at home, but keep cards, or programmes or pieces of paper and love coming upon them years later.

The central area with escalators and walkways is itself an interesting and pleasing area to look at

 plenty of space, nice seating, excellent views. 

I love the building, and wish the Library much success.  It is a civic space which the City must be proud of.  We met and spoke to a few people,

had lunch, looked at some books, the art works dotted around the place, and the gardens on the upper levels. 

We walked up some stairs and admired the murals.

Walked up more steps to view the transplanted Shakespeare Library,

I even found this Dodo, and checking the quote, feel that since the quote mentions Shakespeare and they have this wonderful room, that I have a certain attachment to the Isle of the Dodo, may I award everyone who had a hand at bringing this library to fruition a prize: that of knowledge that they have given to the City something to be very proud of..and my 'thimble' is my enjoyment of the Library Space.

Daily Bread made with Sainsbury's Taste the Difference Wholegrain seeded Bread Flour

It was nice to hear from my very good friend and baking guru this week.  I said I would 'pin' up a picture of my current favourite 'Daily Bread' which I was in the middle of kneading at the time.  I alternate this with spelt, or wholemeal, or a rye mixture, but Sainbury's Taste the Difference Wholegrain Seeded Bread Flour is a firm favourite with us.  With a good malty flavour, the sunflower, pumpkin, and linseeds are in just the right proportion.  The whole 1Kg is mixed, and the spare loaves go into the freezer for the rest of the week.

I get two good loves made in my 500g Silverwood tins, but put in just over 600g weight raw dough, and the balance gets made into a free form loaf or buns. 

Mary Berry's Ginger and Treacle Spiced Traybake

Within the last month or so, we must have heard together Mr S and I about one of Mary's Favourite Recipes, maybe it was on the Bake Off master class.  Well with this in mind, I got the Mary's Baking Bible off the shelf, and made her Ginger and Treacle Spiced Traybake early on Friday in plenty of time for it to be cooled, and iced, ready for tea when Mr S got home.  Also he had often talked of his mother's gingerbread cake made with treacle.  Just in case you would like to make it and don't have the book, here is a link

This is a very easy recipe, but here are just a few extra tips:  use a very large bowl for mixing, I warmed the butter up by putting the bowl with the butter in, over my washing up bowl full of warm water, which I later used for the washing up!  Measure everything accurately and add, then mix all together.  Level well in the lined tin.  Bake just below half way down if you have a convection oven.

Since the cake is large, and Mary says it freezes well, when it was cold, I cut it into three.  With two pieces in the freezer, I only used one bulb of ginger and much less icing to top the remainder, which had make ten nice sized pieces.  It makes a rich and tasty cake, just right for this time of the year.  We had a piece just now for our Sunday after tea, with the last of our two Doyenne de Comice pears from the garden.

Pumpkin Gnocchi

A few weeks ago, I picked up a collection of Pumpkins from Mary Arden's Farm.  We went there and enjoyed a day of activities including carving a Pumpkin for Halloween.

The first carved pumpkin was soon dispatched into soup, and this last week, I popped the second pumpkin into the oven after my bread came out, for about half an hour. 

Just washed then cut in half and placed on a tray, I find this the easy way to deal with pumpkin, as it so much easier to remove the seeds, and the skin when the flesh is soft.

The following day, I had little left in the fridge but some odds and ends, three rasher of bacon, some Pecorino Cheese, and few olives, and this baked pumpkin.  I wanted to go out shopping, but I thought if I cooked when I got back in, Mr S would be far too hungry, and I too tired, so I thought of what I cook before going shopping. 

I was in a rush, and did not have time to search my recipes, and just thought that if I can make gnocchi with potato, why not with pumpkin?  I took 500g of baked pumpkin, added some salt and pepper, fresh thyme and sage from the garden, and mixed it well with a beaten egg.  Then I added about 300 to400g of oo pasta flour, and rolled out into long strips onto the semolina strewn surface.  I cut them into little parcels, and used the edge of my fork to make little patterns.

This is half of the batch, which I froze, yes, gnocchi freeze very well, and they can go straight into the pan from the freezer.

It takes only a few minutes and four to five for them to cook.

I dressed them in the bowl, with a couple of spoonfuls of pesto, and topped them with pan fried strips of bacon, and sliced olives,

then a little grated cheese to finish.  On the plate and ready to eat within 20 minutes of wondering what would be for supper...and Mr S did the washing up whilst I went shopping.  The gnocchi were wonderfully light and fluffy and very tasty too.  This will be in my what to do with pumpkins list.

I thought I was being very original but if something is really good, others will have most probably thought of doing the same thing too..and with the magic of Google I found this to be so!

Dubrovnik markets

Wherever I go, I try to find out about the local markets...there were three markets in the area, open most days mainly in the morning.  The one in the walled town is really colourful with pretty hand made souvenirs for the hoards of tourists who tumble out of the cruise ships, and also oddments of fruit and vegetables.  I had some freshly crystallised orange peel from the maker on a very small stall, and got two packets, not for eating just like that as the lady suggested, but for putting in cakes and biscuits.  I wish she make other candied peels and fruits too.

On the other side from the Hotel in the centre of Gruz there is also another daily market, with a good sized covered area, for the fish sales.  Outside the local growers bring in flowers, fruit and vegetables.  I bought a large bag of dried figs, which also had bay leaves in the packet.  You could tell from the shape of the figs that they must have all been laid down on some rack to dry naturally.  The market changes in size and was much busier on Friday and Saturday.

Another morning, leaving Mr S in bed I went in search of the Lapad Market which I would not have found but for the detailed directions from the hotel staff.  There were just three market holders on this mid week morning.  I sort of had a chat, and worked out that the women were the growers too, at least their hands had that look of hard work on the land, and their faces darkened and wrinkled after a summer in the sun.

I bought another bag of dried figs which I understand had been gathered and dried by this lady, a bunch of grapes, and was given a big bunch of rocket which I later had with our packed lunch.

During our visit to the Ethonographic Museum Rupe, in the old 16th Century Granary in the Walled City, I 'defied' the no photography edict, and took a picture of this fig drying rack make from reeds or fine bamboo.

Earlier I had tried to take some pictures, and was 'set upon' by a stern room steward, but I felt that with no flash, and no picture which could risk infringement of some copyright, or jeopardise security, I did sneak in just a second one of this basket.  It reminded me of the basket Veronica had only recently woven. The top is make from two strong forked tree branches, and the longitudinal struts were spliced pieces of wood which had been grafted into the rim.  They are then woven with some strong pliable material, maybe reeds.  I'm not sure of any of the terms, but I hope this gives an idea of its construction.  It would definitely be strong enough for its job of moving earth, and with the two handles could be carried by two people.  I would just love one for use in my garden, much nicer than a big plastic bucket!

I would have loved to have taken other pictures of the wonderful artefacts, and costumes even just to remind me of the wonderful detail.  Most British Museum do now permit photographs.  The building itself is most impressive, and its use as a large exhibition space very good.  I would love to be able to visit this one again.  I could find no book at the desk with details of the artefacts, but I have found some lovely pictures on line of the Rupe Museum.

When I was making the biscuits for the Trick and Treat Callers for Halloween, I took part of the Anzac biscuit mixture and added some chopped orange and fig, and they were wonderfully fresh and delicious tasting.