Recipes from My Mother
Full of warmth and nostalgia, Rachel shares culinary inspiration passed down through the generations.Rachel’s food is heart-warming. She uses gorgeous ingredients that are used in abundance to create comforting, vibrant meals. Her love of food started when she was very young, sitting in the kitchen with her mother, helping and tasting. Her mother taught her their Scandi family recipes, as well as those she picked up from living in Ireland. Rachel become more and more passionate about food as she grew up, and she drew inspiration from her childhood memories of helping her mother cook and sitting round with her family enjoying delicious meals and treats. Here she celebrates the food memories of her childhood, alongside those of friends and other members of her family. Packed with much-loved recipes and stunning photography, this is the book to fall back in love with cooking.
Читать Recipes from My Mother онлайн беплатно
HarperCollinsPublishers
1 London Bridge Street
London SE1 9GF
First published by HarperCollinsPublishers 2017
FIRST EDITION
Text © Rachel Allen 2017
Photography © Maja Smend 2017
Cover layout design © HarperCollinsPublishers 2017
Food styling: Annie Rigg
Prop styling: Lydia Brun
A catalogue record of this book is available from the British Library
Rachel Allen asserts the moral right to be identified as the author of this work
All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, non-transferable right to access and read the text of this e-book on screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books.
Find out about HarperCollins and the environment at www.harpercollins.co.uk/green
Source ISBN 9780008208172
Ebook Edition © February 2017 ISBN: 9780008179809
Version 2017-01-24
HarperCollinsPublishers has made every reasonable effort to ensure that any picture content and written content in this ebook has been included or removed in accordance with the contractual and technological constraints in operation at the time of publication.
This book is dedicated to the two mothers in my life. To my mum Hallfridur, who is loving and wise in every situation, and has given me the best start in life. And to my dynamic, indefatigable mother-in-law Darina, who has dedicated her life to teaching and inspiring future generations to feed themselves and others in the best possible way. Thank you both.
Contents
I’ve always been fascinated by what makes people the way they are. We are like very complex, colourful tapestries, and as with every other living being, no two of us are exactly the same. We are all, of course, a product of two different people, but who we are as actual individuals goes deeper and is much more interesting than that. The place where we grew up, the climate, the cultures, the traditions and, not least, the food we eat all play a part in weaving together the fibres that make us who we are.
I grew up in Dublin with a sister, an Irish father and a mother from Iceland. I’ve always been very proud of my half-Icelandic and half-Irish heritage. I count myself fortunate in that it was a very happy home with lots of good food. While my father made great brown bread and the best poached eggs in town, it was my mum who always cooked a delicious and nutritious meal for us all to eat at the end of the day. She had first one, then two, busy boutiques (while even whipping up the clothes for the shop herself on the sewing machine in the 1970s) and somehow there was always a great meal ready for us in the evening.
My favourites were the kinds of dishes that many people call comfort food – roast chicken, stews and casseroles – for which there is rarely a traditional Irish recipe as every family has their own. Despite only arriving in Dublin when she was 19, my mother seemed to quickly master the Irish flavours and cooking techniques. Recipes such as St Patrick’s Day Bacon with Parsley Sauce and Cabbage Purée and Irish Stew with Pearl Barley were a regular feature of my childhood. Looking back on it now, I am so appreciative of the fact that I got to sit down at the table to enjoy these meals with my family and catch up on what had happened during the day. It’s the one thing that my husband, Isaac, and I insist on now with our children – for me it’s one of the most important times of the day.
I’m also very appreciative of the fact that as a child, family holidays often took us abroad. By visiting different countries, I was introduced to a wealth of different foods and flavours. So it felt right to include a few dishes inspired by these memories – Mussels with Tomato, Chorizo, Sherry and Parsley, for example, and Tomato Risotto with Lemon and Basil Mascarpone.
Although my mother has lived in Dublin since marrying my father, she grew up in Iceland. Life in Reykjavik in the 1940s was, of course, very different from what it is now. Mum and her family lived close to the docks, which was where they would go to get their just-caught fish and also smoked fish, which was prepared as soon as it came in from the boats and was very popular because nobody had fridges. Being an island nation with not a huge amount of vegetation, fish featured a lot in their diet, much more so than meat, though if there was meat it was lamb. Even with a mainly fish diet, my mum remembers that children were all given cod liver oil in school every day as a supplement!
