Cook's Books

Falling Cloudberries: A World of Family Recipes

Maureen recommends this cookbook, with loads of recipes from an author with an international heritage.

Falling Cloudberries: A World of Family Recipes is a beautiful collection of delicious family recipes. Author Tessa Kiros has compiled family favorites in a book with striking photographs and a delightful array of recipes. Gathered from Kiros’ paternal Greek-Cypriot family, her mother’s Finnish relatives and from her travels in South Africa, Mexico, Sydney and Athens, Falling Cloudberries is truly a melting pot of traditional and ethnic recipes. Most of the book is arranged by region and while many of the recipes are quite simple, some are more complex. From smoked salmon and herring to spanakopita and oxtail, Falling Cloudberries covers savory and sweet foods in such a way that you can just feel the grandparents in the kitchen and hear the Old World stories over tea. With this book you can taste the world without having to travel.

Fried Haloumi Cheese

Serves 1
(Haloumi is a traditional Cypriot cheese that has a high melting temperature, making it possible for it to be fried or grilled)

• 1 ½ Tbs butter
• ½ Tbs olive oil
• 1 slice Haloumi cheese, about 1-inch thick
• A little all-purpose flour, for dusting
• 2 Tbs Ouzo
• Half a lemon

Heat the butter and oil in a small skillet over medium heat. Dust the haloumi with flour on both sides, shaking off the excess. Add to the hot skillet and fry until golden on both sides, taking care that the butter doesn’t burn. Then add the ouzo and carefully set it alight, standing back. Serve immediately with a squeeze of lemon.

Ricotta Tart with Chocolate Crust

Serves 8 – 10

• 7 Tbs butter, slightly softened
• 1/3 cup superfine sugar
• 1 ¼ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 egg, beaten

Filling

• 3 eggs, beaten
• 2/3 cup superfine sugar
• 1 heaping tsp finely grated orange zest
• 3 cups smooth ricotta cheese
• 1 Tbs lemon juice
• 2 Tbs orange juice

To make the pastry base, use a food processor to mix together the butter and sugar until pale and creamy. Sift the flour and cocoa and then beat in the egg to make a nice soft pastry. Scrape out onto plastic wrap, flatten into a disk, and wrap up. Refrigerate for about an hour.

Preheat your oven to 350°F. Roll out the pastry on a lightly floured work surface until large enough to line a 9 ½-inch removable-bottomed tart pan or springform cake pan with high sides. Line the pastry shell with parchment paper and uncooked beans or rice (to keep the pastry from puffing up) and bake for about 20 minutes. Remove the paper and beans and bake for a further 5 minutes to slightly dry the base.

For the filling, whisk together the eggs and sugar until thick and creamy. Whisk in the orange rind and ricotta until smooth. Whisk in the lemon and orange juice and scrape into your pastry case. Bake for 30 to 40 minutes, or until the top seems set and is lightly golden here and there. Let cool before cutting into portions. This can be served slightly warm, at room temperature, or even cold from the refrigerator.

Maureen Fitzsimmons

An avid cookbook collector with a keen interest for food and cooking, Maureen brings a classic as well as fresh interest in today’s useful cookbooks. A pharmacist by trade, Maureen utilizes the science and alchemy of ingredients in her cooking as well as the enjoyment of seasonal foods. You can contact her at reenfitz@gmail.com.