Recently a good friend, a soul sister, asked me where I get my recipes from and I actually sat down and wrote a list of the cookbooks that I read, re-read both for pleasure and for the recipes.
This led me to reflect on a recent cleansing and clearing experience that happened after a good few weeks of doing very little creative inventive cooking after a loss of a good friend, I went through all my books looking for inspiration and found none - a tried and tested method of shifting and raising my vibrations.
This led me to reflect on a recent cleansing and clearing experience that happened after a good few weeks of doing very little creative inventive cooking after a loss of a good friend, I went through all my books looking for inspiration and found none - a tried and tested method of shifting and raising my vibrations.
http://www.delsole.co.uk/2009/04/21/ricotta-and-almond-cake-with-vanilla-honey-and-very-berry-syrup/
A recipe seen on a website, found at random, visually triggered into a creative flow and allowing myself to shift energies, raising my vibration to move into union with the universe.
The recipe - Ricotta and Almond cheesecake with honey berry vanilla syrup. - something new to try. As is often the way the only ingredient missing from my stock was Ricotta, which after a trek through 3 shops I acquired and hurried home to create.
This recipe, which will eventually follow, was a departure for me - a new way of being in this world. Normally I trawl through my cookbooks or the blogs that inspire me, and of course I am visually triggered by beautiful images, and yet this was a purer form of the process where the usual habitual old and out dated methods of triggering creation were left behind as I took off the blinkers and looked in a new way for inspiration. In these times of back to back planetary alignments and movements we are all being pushed by the energies into a period of accelerated clearing and growth -whether we like it or not.
Everything is happening on such a deep, intense level that we can be depleted very easily and shifting our energies is much harder while we cling to old habits and processes. This process of cleansing is faster and deeper than anything ever before and moving into automatic mode of dealing with such intense energies will no longer be useful or even valid. The current energy transformations as they impact upon us will no longer require us to take pages and pages of journalling to integrate the changes, nor will running off to the nearest healer help - because whether we are conscious of this or not, the changes are occurring right down to DNA level; within each cell of our physical body, within our energy bodies. We are all being cleared of the debris and detrius of old patterns and institutions which are being brought up into our face for us all to see.
My old tried and tested method of triggering my creative flow is no longer valid to the being I am becoming, the intuitive process or tapping into the guidance of my Higher Self leads me to a more random process that is not mired in tradition or habit, I have been well and truly kicked out of the safe rut of cooking old favourites.
So with that in mind I am going to list the cookery books I have used a lot in the past and may use again in the future, but only while in the moment - a time to release and move forward methinks.
A relatively recent buy is The Popina Book of Baking - Isidora Popovic. This is the blog of the lady in question -
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| Recipe from the Plenty book |
I use this and her other book quite a bit - the other book is
Apples for Jam - Tessa Kiros
which has recipes like Rosehip semolina puddings; Pomegranate Sorbet; Green Bean Souffle loaf; Orange Juice and Olive oil cake with pine nuts.
I bought another of her books called Venezia - Tessa Kiros
While it has a beautiful cover and some amazing photographs, I rarely use it.
A book I received as a present last year was after my browsing the food blogs -
Ready for Dessert, My Best Recipes - David Lebovitz
He has some great recipes that are relatively easy to make. His sorbet and ice cream recipes are especially good. I have made the Blood Orange surprise sorbet (the surprise being vodka/brandy), and while some of his cakes are basics that I can always do, some are new and different and a challenge to be taken on and completed. The photographs are truly amazing, vibrant and make me want to lick the page.
I rarely buy a newspaper, but during one of my forays into the news world I read Diana Henry in the Telegraph who is an amazing writer, evocative, simple and inspirational. Her 2 books Crazy Water, Pickled Lemons
Roast Figs, Sugar Snow
are my winter and summer guides. She writes so well especially about cheese, and all the ingredients she uses as a basis for the sections of the book. Her Roast figs book is to my mind a book for winter, and her Crazy water book is one for summer with a wealth of recipes from the mediterranean and all over the middle east.
Russian Curd cheese pancakes - a great one for Pancake Tuesday (Shrove)
Peasant girls in the mist - what a glorious title for an apple dish
Russian smoked fish pie - yum, yum, yum
Pumpkin tarts with spinach and Gorgonzola - I used Roquefort because that's what I had.
Morrocan Chicken with Tomatoes and Saffron Honey jam
Morrocan Lamb and Quince tagine
Breast of Duck with pomegrante and walnut sauce
Violet liquer truffles
Middle Eastern Orange Confit
And a final book for now - Red Velvet, Chocolate Heartache - Harry Eastwood
This is a great idea from the 'cook yourself thin' programme. All the cakes look amazing, her humour in writing and her homage to Agatha Christie and quirky photography is delightful - and strange to say irritating to some - but most fun of all is the ingredients. All the array of cakes using grated potatoes, or beetroot, or butternut squash or courgette. The fat replaced by grated vegetables. The brownies made with beetroot are amazing, as is the apricot almond cakes. The book is mostly low fat, always wheat free and a delight to cook from.
And finally a picture of how my Ricotta Almond cake with honey vanilla berry's turned out - I did of course tweak it and added my current fave 'Creme de Mur' to the syrup.
