Food…for thought…..by Sheila Claydon

 

Find my books here

In the same way that many of my books have children in them, a lot of them mention food. Often it is merely a passing mention of a meal with maybe a sentence about the ingredients. A way of linking parts of the story. Two are different, however. The meals in Mending Jodie’s Heart and Miss Locatelli, although written differently, recall some of the most wonderful food I’ve ever eaten. 

Up in the hills of northern Tuscany, close to where  Michelangelo sourced the carrera marble for his  amazing  sculptures, there used to be a small family run restaurant. I don't know what it was called because there wasn’t a sign outside. Its reputation was by word of mouth. Nor do I know if it is still there. All I know is that I was lucky to be taken there by an Italian friend who had found it.

There was no choice, no fancy decor. Everyone was served the menu of the day sitting on benches at rough wooden tables. But what a menu.  Chicken liver pate with crostini. Wild boar with figs. Grilled summer vegetables. Homemade bread. Homemade honey cake. Bowls of fresh fruit and walnuts. Wine. And almost every ingredient either grown, or in the case of the meat, raised and then slaughtered by the family. Even the many herbs used in the cooking were picked in the surrounding fields. I’ve never forgotten it, nor the fact that one of the waitresses was a very enthusiastic nine year old girl, the youngest member of a very busy extended family. 

This all happened more than 25 years ago so there is every chance that modern life has taken over and the wonderful food replaced by something more instant, although I hope not. I hope, too, that the nine year old girl has taken over the family business and is still serving real food to those discerning customers who have managed to find such a treasure hidden away in the Tuscan hills.

Today, it is so easy to use our busy lifestyles as an excuse to buy instant meals and maybe even eat them while we watch one of the ubiquitous cookery programmes on TV,  but at what cost? As someone passionate about nutrition and real food I could depress you with facts about how so much of our food is processed and marketed today. I won't though. Instead I'll hark back to that wonderful meal and give you a real food recipe. The honey cake made by Elise, the young girl in Miss Locatelli. Easy to make. Delicious. 

And please don't throw your hands up in horror when you read the list of ingredients. Honey cake is not meant to be eaten in large quantities. It is a desert that can be eaten on its own. With coffee or a glass of white wine. Enjoyed with cream. Sprinkled with chopped almonds, or dusted with cinnamon or nutmeg. Apart from the wine, these are all things that will not only counteract the sweetness but which will also balance out sugars, preventing short term glucose spike in some people. This is made with real food, not ultra processed seed oils and cheap honey blended from different countries. Enjoy!

Tuscan honey cake

• half a cup of melted and cooled butter
• 1 cup + 2 tablespoons of locally grown honey
• 3 large free range eggs
• half a tsp of real vanilla extract (check the label)
• t tbsp cornstarch
• half tsp salt
• half tsp baking powder
• half tsp baking soda
• 1 3/4 cups of flour 
• half cup plain full cream yoghurt

• Spray and line a 9" cake tin and preheat the oven to 350F
• Whisk butter and honey until combined
• Beat in the eggs one at a time
• Add the vanilla extract
• Blend in the cornstarch, salt, baking powder and baking soda.
• Mix in the flour
• When everything is incorporated add the yoghurt and mix gently until combined
• Tip the batter into the cake tin and bake for 35 minutes 
• Leave for 10 minutes before turning onto a rack to cool completely
• Sprinkle with chopped almonds or dust with cinnamon or any other flavouring of choice

Serve with whipped double cream and a drizzle of extra honey if you wish.

Slicing and storing in the freezer is the best way to prevent the overindulgence of eating all of it in one or two sittings. It also means you have a desert ready to be gently restored to room temperature when you want a sweet treat.

I realise, of course, that real food costs more. Locally grown honey is a lot more expensive that those huge jars of blended honey, much of which comes from China. Battery farmed eggs are a lot cheaper than free range. Real vanilla extract is not only difficult to find but costs a lot more than that found in most grocery stores. Even plain full fat yoghurt can be more expensive but unless you use this and not a low fat (full of added sugar) version, the honey cake flavour will not be authentic. In fact I'm not even sure if it would work the same.

There are many, many Italian recipes online. A lot of them, while undoubtedly still delicious, are versions of the real thing, in the same way that pizza, world wide, is nothing like real Italian pizza. However there is one thing that we can all do to keep us as close to the Italian way of cooking as possible, and that is to use quality ingredients, free range, locally grown, the best we can afford. That is what the Italians who live in the Tuscan hills do. Difficult I know. Not always possible, but well worth it when it is. 

Enjoy!

Brussel sprout stroganoff and fried grasshoppers... by Sheila Claydon

Is it me or a late onset problem with my wooden spoon, or are recipes just becoming more  complicated and less authentic?

I've eaten meals in many different countries, both in restaurants and in private homes, and because I enjoy trying new foods I have always paid attention to how people from different cultures cook and present their food. I ask questions too, and when I return home I sometimes try to replicate the recipes or incorporate a new technique into my cooking. This means that I can attempt many dishes from around the world as well as regional specialities from across the UK, and if I've been shown how or asked the right questions, I can usually produce something that is both recognisable and edible.

This is not the case with many modern recipes though. Rarely do the pictures match the final result and sometimes the list of ingredients are just plain off!  Much as I like vegetables I'm never going to find spaghetti tossed in a kale and spinach sauce and topped with a fillet of white fish appealing, and the same goes for a Brussel sprout stroganoff! Why even call it a stroganoff when it doesn't have a single authentic ingredient?

Nowadays magazines and newspapers compete with one another to print recipes and there are all those food blogs out there too, many of them supposedly to save us time. The selling point is that if we follow their method we can cook supper in a jiffy without having to wonder what we can produce out of the mix of ingredients in our larder and refrigerator. Sometimes this works but more often it doesn't, either because the ingredient list is too varied and exotic or because the mix of foods is too outlandish. Cauliflower pizza anyone?

Then there are the recipes sent in by the general public. The apple cake I tried because the writer said it was a firm family favourite, where I discovered that the only authentic word was firm because it came out of the oven squat and heavy and only suitable for a doorstop. And the meatloaf turned fish loaf recipe. I couldn't even try that.

Having tried the proliferation of recipes in all forms of the media for a long time, frequently unsuccessfully, I've decided it's my own fault. I have a kitchen shelf full of perfectly good cookbooks whose recipes have been tried and tested over the years, plus the knowledge that comes with preparing family meals day after day after day for what seems like forever, so why do I even read recipes that will never see the light of day in my kitchen. I guess it's because I like food and I'm always up for trying new flavours. After all I didn't expect the fried grasshoppers I ate in China to taste so good, nor the lassi yoghurt drink and the cauliflower curry in India, or the 4 hour cooked Christmas cabbage and rollmop herrings in Denmark. In Germany it was the weisswurst which is Avery unappetising looking but delicious white sausage, in France snails, in Australia alligator, in Scotland haggis and in Wales lava bread which is a special seaweed.  There have been many more but because they are culturally authentic dishes and snacks, lovingly prepared, they have all tasted good. Not so the many recipes that are now out there. Some of them work of course, but so many of them don't, so now I'm going back to basics. After all what is nicer than lemon and garlic chicken, a mushroom risotto or good old spaghetti bolognaise...and there is always steak and fries of course!

There are references to food in many of my books, and in a couple of cases actual recipes, but these are all things I've eaten and enjoyed, not suggestions plucked from a magazine, and when I wrote about them it took me right back to the pleasure of eating them. There is the cake my grandmother always made in Remembering Rose, the wonderful meal I ate in a tiny taverna at the top of a mountain in Italy in Mending Jodie's Heart and then there's the very simple early morning breakfast in a boat off Dolphin Key in Reluctant Date. Visit http://bwlpublishing.ca/authors/claydon-sheila-romance/ to find out more if, like me, you are a hopeful foodie.

                    

You can also find me at Sheila Claydon on facebook