Tag: Food

A Tuscan Wedding Feast

‘…picked by Teresa and her girlfriends from the meadows around the village.’

You are all invited to an Italian wedding feast.  Dust off your gladrags and let Angela Petch tingle your taste buds with an extract from the final chapter of ‘Tuscan Roots’. 

 

 

 

 

Extract

‘Teresa and her friends from the village have been busy for days in the kitchen, banning Anna from the food preparations..’

The railings on the steps to Il Casalone have been festooned with laurel branches, garlands of white roses and long strands of variegated ivy and Teresa and her friends from the village have been busy for days in the kitchen, banning Anna from the food preparations. The wedding meal and sharing of food is every bit as important a ritual as the nuptial mass. Tables are piled with a feast of colourful, appetising food, spread on freshly laundered Busatti linen. A warm, balmy October has followed a wet summer and so a separate round table is arranged outside on the terrace to hold a whole Parmesan cheese, cut into squares and served with sparkling Prosecco to each guest as they arrive. Teresa and her team have been busy with starters of roast peppers, courgettes and aubergines, pastries with asparagus and artichokes and melting soft cheeses, home-made cappelletti, small hat-shaped ravioli stuffed with chicken breast, lean beef, lemon zest and nutmeg – and tagliatelle, with Anna’s favourite fresh tomato and basil sauce.

‘And all this is to be washed down with glasses of full-bodied local Sangiovese and Chianti Classico.’

And for the main course, Teresa carries in a platter of whole roast suckling pig served with tiny potatoes kept from the ‘orto’, roasted in olive oil and pungent rosemary, a salad of flowers: nasturtiums, borage and marigold petals with young dandelion leaves, wild sorrel and rocket picked by Teresa and her girlfriends from the meadows around the village. And all this is to be washed down with glasses of full-bodied local Sangiovese and Chianti Classico.

End***

The food prepared by the locals, in the Italian Apennines, transcends time and bridges the gap between the generations.

The food prepared by the locals, in the Italian Apennines, transcends time and bridges the gap between the generations.  I enjoyed ‘the stuffed zucchini flowers, little squares of crostini topped with spicy tomatoes, liver pate and a creamy relish made from dandelion flowers, roasted bay leaves topped with ovals of melted cheese.’  Food is prepared: to celebrate feasts, to welcome people into the home, to celebrate family occasions and to woo.

Let Angela Petch tingle your taste buds with her final chapter of ‘Tuscan Roots’.

Read Tuscan Roots, and you will not want to leave the romantic beauty of ‘indigo blue mountains’, or the ruins of Il Mulino (The Mill).  You will be impressed with the bravery of the Italian community during the war, and you will not want to leave the blossoming romance.  I highly recommend this book! Please read my whole review.

Angela has also published ‘Now and Then in Tuscany’: the sequel to Tuscan Roots.

She has published several stories in People’s Friend and is currently writing her third novel.

About Tuscan Roots

If you like Italy, you will enjoy this novel. A story of two women living in two different times. In 1943,in occupied Italy, Ines Santini’s sheltered existence is turned upside down when she meets Norman, an escaped British POW. Years later, Anna Swillland, their daughter, starts to unravel romantic and historical accounts from assorted documents left to her after her mother’s death. She travels to the beautiful Tuscan Apennines, where the story unfolds. In researching her parents’ past, she will discover secrets about the war, her parents and herself, which will change her life forever.

Angela’s Love Affair with Italy

Angela Petch in Italy

I live in the beautiful Italian Apennines for several months each year. Such an inspiring location.
My love affair with Italy was born at the age of seven when I moved with my family to Rome where we lived for six years. My father worked for the Commonwealth War Graves Commission and he made sure we learned Italian and visited many places during that time.
Later on I studied Italian at the University of Kent at Canterbury and afterwards worked in Sicily, where I met my husband. His Italian mother and British father met in Urbino in 1944 and married after a war-time romance.

 

Contact Angela
Facebook:  https://www.facebook.com/AngelaJaneClarePetch/
Twitter:  https://twitter.com/Angela_Petch
Website:  https://angelapetchsblogsite.wordpress.com/

 

Please see all my extracts at Book Extracts and my website and blog at JessieCahalin.com.

A Bread Tale on the Road to Canterbury

We collected our daily bread in Wye Bakery, Kent

On our pilgrimage to Canterbury, we decided to stop in Wye in Kent, for provisions.  When we collected our daily bread in Wye Bakery, I found myself lost in another age. Allow me some creative liberty in my tale…

The quaint Wye Bakery is accessed via an ancient corridor constructed three hundred years ago.

An ancient, mysterious corridor constructed three hundred years ago

Walking through the corridor transported my imagination back in time.  The Franklin, from The Canterbury Tales, invited us inside to taste the bread. Alas, we did not wish to dip the lovely bread into wine, particularly at such an early hour.  We thanked the Franklin for his hospitality and bid him to return to Chaucer’s England.  The ancient vision dissolved, as the aroma of fresh bread brought us back to the present day.

Mother and daughter are passionate about the health benefits of traditional, slow baking.

Inside, we were greeted by the baker Mrs Hickson, and her daughter.  Mother and daughter are passionate about the health benefits of traditional slow baking.  It is hoped that Mrs Hickson’s daughter will be able to apply her Nutrition Degree to the business.

The pastries were buttery, crumbly and utterly delicious.  The bread had a wonderful robust structure and a delicate taste like sour dough.  Is there anything more comforting than simple bread and butter? One could taste the attention to detail in every single crumb.

I heard Robert Browning say:

‘If thou tasteth a crust of bread, thou tasteth all the stars and all the heavens.’

‘If thou tasteth a crust of bread, thou tasteth all the stars and all the heavens.’

I urge you to visit Wye Bakery.  It is refreshing to listen to Mrs Hickson wax lyrical about a business that consumes sixteen hours of her day.  Taste the delights of the labour of love that could be your daily bread.

 

 

 

 

 

 

How to Travel

The river meandered through the valley and spring was in the air in Delfryn.

It is lockdown and planes are grounded, so I am forcing my fictitious friends to visit restaurants, parties and the fairground.  I am delighting in the hustle and bustle of the crowded locations and soaking up the atmosphere more than ever before.  A lockdown cannot lock my imagination and the silence helps me to find the words.

I have selected my seventies outfit, added some powerful eyeliner and made my way to a Valentine’s party

My work in progress, Loving You (working title) is set in the seventies so I escaped to another time and place. I selected my seventies outfit, added some powerful eyeliner and made my way to a Valentine’s party in a café located in Dockers Row, Aberynys. Lorenzo and Stella Ferrari introduced a community to Italian food.  It may be a simple menu, but I enjoyed the comforting aroma of garlic.  Food was plentiful and the atmosphere was heavy with the laughter.  I departed from the café before there was any sign of love, but I heard some soulful singing.  There were whispers of strike action at the sewing factory from some of the other guests.  I may need to share some of my store cupboard recipes with the factory girls.

Welcome to Aberynys, the home of my characters.

I bought a lovely red Mini Cooper and followed a Ford Zephyr out to Delfryn.  Oh, it is so beautiful there.  The river meandered through the valley and spring was in the air.  I spotted a young man absorbed in a painting.  I did not chat to Jim as I found myself back here in front of my laptop when the news headlines disturbed the flight of my imagination. Cake o’clock with and strong pot of filter coffee always gets me through the days at the moment.

I bought a lovely red Mini Cooper and followed a Ford Zephyr out to Delfryn.

Time to leave reality again, I travelled to France via Roseanna Ley’s novel, Her Mother’s Secret.  I met a writer in the novel who explained that:
‘The writer could be as selfish as he pleased. He could nip into that other world whenever the urge arose, returning to reality only when the necessary work was done.’

I love nipping in and out of reality and I find myself breaking simple rules of life to shake it up.  I can have cake for breakfast, bacon and eggs for tea and make up a silly dance to Abba music if the mood takes me.  I don’t care if the neighbour sees me dancing in the garden room: anything goes at the moment.

Book yourself into a good book or write yourself into the places you miss. I am going to love you and leave you and wish you the power of your imagination to help you through this difficult time.

 

Please all my Handbag Adventures and my website and blog at JessieCahalin.com.

A copy of my first novel is available here.

Turkish Delights

Cherry trees bursting with flavour

Food is the heart of a culture and its identity, so I have invited authors to share the plates of food offered in their delicious words. Beth Elliott has invited me to join her at her table, in Turkey. Travel with me to enjoy the vibrant colours and fresh flavours of Turkish food.  A decadent Turkish feast awaits you in Beth’s travel article.

Friends,

A view of the Taurus Mountains at Aladag, in Adana province.

This is the end of a travel article called Cherries and Plums, about a Turkish mountain village [yayla] in the Taurus, north of Adana. My husband was Turkish and his kind relatives invite me to stay with them each summer. Of course, they like the coolest places they can find, hence a cottage as high up in the mountains as they could go.

Best wishes,

Beth

Extract – Cherries and Plumbs

The trees are always laden with fruit in season, sweet and tempting.

All the plum trees in everyone’s garden up in the yayla are bent nearly double under their load of purple-sheened fruit. It takes several days to pick all those we can reach. After making jam until we have used up all the sugar and run out of jars; after filling five kilo bags for each of a dozen friends and relatives in the city and after eating as many raw plums as we dare, the rest at the top of the tree are left for the birds.

In September in the main street of Tekir there is a slightly melancholy air. The summer crowds have gone. Now the weather is cooler down in Adana, the townsfolk don’t come up to their country cottages so much. A few elderly men in traditional baggy trousers shuffle along the street to their favourite café. There they will read the newspaper, talk with friends and watch the much reduced world go by.

Main market in Adana

The street is lined with mighty trees. They provide shelter from sun and rain. Little shops expand onto the pavement with displays of thick jumpers and woolly waistcoats, hardware, newspapers and strong shoes, in preparation for the snow of the coming winter. Alongside the general stores, are food shops. The large number of refrigerated stalls stocked with great tubs of thick, creamy yoghurt and pails of local white cheese reflect the importance of these items in the traditional Turkish diet.

Nearby, another shop also has a refrigerated display, this time of glorious plump green and black olives and turshu – mixed pickled vegetables. On the counter are oblong containers of honeycomb, oozing golden and sweet. The irresistible smell of fresh bread: loaves or the flat pide, wafts to our nostrils.

Everything is piled into the car. We set off slowly down the main street, across the bridge, turn sharply at the edge of town where the houses thin out and the fruit trees begin. The car twists and turns its way uphill. We go past the new mosque with its little pocket money shop underneath [useful for biscuits and matches].

Here the mountain sweeps out into a shelf where shepherds pasture their flocks in the hot summer months. The larch trees grow from this point up. Great cobbles are set in the track to stop wheels losing their grip in wet or snowy weather. The car creeps up in second gear and at last we reach the yayla, set so high above the valley but still far below the sheer grey wall of rock that makes a sharp outline against the sky. Somewhere over the ridge is the eagle’s eyrie.

Yayla soup, made from yoghurt, flour, an egg and broth, with some rice added in. You can add pepper sauce on top for a spicy version, as well as mint.

For the evening meal we have hot yoghurt soup – called, appropriately, yayla soup. This is followed by salad, cheese and olives. Then we fall upon the fresh bread and honey. To finish, there is a huge bowl of plums.

Jessie:  This is a wonderful article.  I would like to know more about Turkish food.

Beth: I have some photographs to tempt you.

Here is the main market in Adana. Four types of beans, three sorts of peppers, all fresh that morning. Turks won’t eat produce unless it’s of that day.

Breakfast at my aunt’s home

Breakfast at my aunt’s home. Four sorts of white cheese plus one hard cheese, kaymak, olives, salad, dried apricots, walnuts, honey and grape syrup [pekmez]. The boiled eggs and the freshly squeezed orange juice were added soon afterwards…

Another breakfast, at my brother and sister-in-laws’ home. Again, white and hard cheeses, olives, eggs, some fruit compotes, honeycomb and rosehip puree. All washed down with many glasses of tea.

The town of Akcatekir on the valley floor. The holiday villages are up in those pinewoods, near the rock wall, where the goats scamper along all day and the eagles fly out occasionally from over the top.

Scandalous Lady

Jessie:  The tables presented speak volumes about the generosity of the Turkish culture.  Tell me how your love of Turkish culture influenced your novel, Scandalous Lady.

Beth Elliott’s fiery, rebellious artist Olivia falls in love with the magical land of Turkey. When she encounters mysterious, ice-cold diplomat Selim, nothing goes to plan – for either of them. Is Olivia destined to live a life of solitude and regret? Or will her past stay buried long enough for her to have her happy ending?

Beth Elliott

From a young age, Beth made up adventure stories and persuaded her friends to act them out with her. Writing the novels came later, after a career as a Languages teacher in several countries. Her own Mr Darcy being Turkish, Beth adds a few exotic elements into some of her Regency Tales.

 

 

 

I hope you enjoyed a taste of Turkish culture.  Please contact me at mailto:JessieCahalin@aol.co.uk if you would like to share your cultural experiences via food and words.

 

Please see all my extracts and excerpts at Book Extracts and my website and blog 

 

There’s ‘nowt’ like going home to Yorkshire

There is a beauty in the towering mills of the town, and I am ‘chuffed t’bits’ Yorkshire is still welcoming newcomers that will enrich the town’s future.

There’s ‘nowt’ like going home to Yorkshire. Because I haven’t lived in Yorkshire for over twenty years, I love to identify what is the same and how it is changing. However, I can always rely on the warmth of the people and a hearty welcome.

The signature Yorkshire warmth was commented on in a programme of Hairy Bikers recently when Si and Dave visited Yorkshire Dama Cheese shop in Sowerby Bridge. Razan Alsous, a pharmacist, came to the UK from Syria with her husband and family and set up the cheese factory where she makes Haloumi cheese and other products. Razan explained how welcome she and her family had been made to feel in Yorkshire. After hearing Razan’s story, we stopped off the visit the shop. We were greeted by a very enthusiastic employee who loved the products and convinced us to buy a selection of cheeses.

The squeaky cheese selection

On returning home to Cardiff, we sampled the halloumi cheese which is labelled a squeaky cheese. Little did we know that a taste sensation awaited us. We fried the cheese in a drizzle of olive oil, sprinkled the cheese with smoked paprika and served on some banana bread I made earlier in the day. The combination of sweet and savoury really worked, and the cheese did squeak. Perfect comfort food! We also bough ricotta and have frozen it so we can use it during the festive season.

The combination of sweet and savoury really worked, and the cheese did squeak.

The shop is tucked away in the mill town of Sowerby Bridge. There is a beauty in the towering mills of the town, and I am ‘chuffed t’bits’ Yorkshire is still welcoming folk that will enrich the town’s future.

My version of Sue’s banana bread is delicious.

Recipe for banana bread provided by author Sue Bentley

It’s super easy.

Here goes.

Mash five very ripe bananas then add one beaten egg and I teasp. Vanilla.

In another bowl combine one and a half cups of any plain flour, 1 teasp. Bicarbonate of Soda, half a teasp. Cinnamon, Half a cup of chopped walnuts, dash of salt.

Mix dry ingredients into banana mixture. Stir to combine don’t over mix.

Pour into lined loaf tin.

Bake for 40 to 60 mins on Gas mark 4.

Let cool and enjoy! When using cups as a measure just choose a medium sized one and use the same cup to measure everything.

Have fun xxx

 

Please see all my Handbag Adventures and also my website and blog at JessieCahalin.com.

A copy of my novel is available here.

Ian Wilfred’s Latest Novel Paired with Greek Wine

Ian looked so relaxed as we chatted, soaked up the sun and enjoyed the sea view.

Shirley Valentine made me giggle in my twenties, and now I am old enough to be Shirley.  I still dream of sipping wine, seated at a table, with a sea view, in Greece.  Imagine my delight when Ian Wilfred invited me to Greece to discuss his new novel.  I joined him on his island of Holkamos.  We drank wine and ate a marvellous picnic of feta cheese olives, tomatoes and stuffed vine leaves.   Ian looked so relaxed as we chatted, soaked up the sun and enjoyed the sea view. He wore shorts polo shirt and flip flops, and his new novel, Secrets We Left In Greece, was stored in a black bag.

 

Jessie:  Ian, it is great to finally meet you.  You provided the very first photograph for my Handbag Gallery.  You have written two books since then.  Please tell me about your latest book Secrets we left in Greece.

Norfolk is wonderful but holidays in Greece, with my husband and family, inspired the setting of the latest novel.

Ian:  It was a pleasure to make the connection via the Handbag Gallery.  My photograph was on a local Norfolk beach, as I just love the sea.  Norfolk is wonderful but holidays in Greece, with my husband and family, inspired the setting of the latest novel.  It is a story of old secrets and new memories on the Greek island of Holkamos.

Miriam had something on her mind and it needed sorting. What she had planned wouldn’t go down well with her daughter Heather and Granddaughter Amy, but there was no going back; the tickets were booked she had to face the island again.

Jessie:  It sounds like a fabulous escape.  Why should your readers be tempted to buy this novel?

You only get one chance to live your life. Escape to my Greek island Holkamos with Miriam, Heather and Amy; support them on their journey of self- discovery

Ian: You only get one chance to live your life. Escape to my Greek island Holkamos with Miriam, Heather and Amy; support them on their journey of self- discovery. Pack your passport, settle down in the sunshine and listen in to their secrets. My characters learn life is not a rehearsal, and it’s time to move on.  Sometimes, you need to escape to a paradise island in order to remove the rose-tinted glasses.

Jessie: What do the reviewers say?  Were they intrigued to find out the secrets?.

Ian:  Have a look at the reviews here in Netgallery.

‘Solid chick lit…it doesn’t take itself too seriously.  You’ll laugh, you’ll cry and say, ‘Oh no! Definitely a fun weekend read.’ Shirley Anne, Reviewer

‘Love fiction set in Greece. This was a light, enjoyable read.’ Anita T, Reviewer

‘Amusing, believable characters on a voyage of discovery.’

Jessie:  Please can you read an extract from Secrets We Left In Greece?

*** Ian retrieved the novel from his black bag.  The vibrant front cover looked so inviting.

Ian: ‘Paul they were happy times-  no one died, and I have lots of special memories of my holidays on Holkamos, I just don’t want to go back, I’ve moved on from that’.

‘What’s that, Amy?  Why do you need to move on from something that brings back happy memories what happened?’

Jessie:  How did you feel when you had finished the novel?  Did you miss any of the characters?

We drank wine and ate a marvellous picnic of feta cheese olives, tomatoes and stuffed vine leaves

Ian: Jessie, I loved writing it and I felt really good. Once I finished, I couldn’t wait to send it off to my editor, Nancy. I sort of missed the character Cleo. In all my other four books, my main characters have been over fifty, but Cleo was only twenty. I wanted to take her story further. You never know, I might revisit Cleo one day if she invited me back to the island.

Jessie:  Who would you like to read your book and why?  This could be another author, someone famous, a friend or a member of your family.  

Ian: Just someone who chooses to read it. I don’t give my books to family or friends to read, but if they want to that’s lovely but very scary. I shout and promote them on Twitter but have never asked a blogger to read because that’s even scarier.

Jessie:  Why should I keep your book in my handbag?
Ian: This book is an essential edition to a British handbag as it will give you sunshine on a grey day. Travelling to Holkamos will chase away those rainy-day blues, and you’ll be in the company of great friends.  Each time you read this book, you’ll be tempted to open a bottle of Greek wine.

Jessie:  What is the last sentence written in your writer’s notebook?

The last sentence in my notes for Secrets We Left In Greece is – take out the middle H from Holkhamos and call the island Holkamos as that sounds better. On Sunday, I wrote: ‘Olive Sarah or Billy ?’

Jessie:  What is the biggest challenge for an author?

Ian: My biggest challenge is TIME.  I write and work full-time. Family and friends are fed up with me saying I would love an eight day week. Have you got an extra day of the week in your handbag?

Jessie:  Very funny!  I probably have more than a day’s worth of junk in my handbag.  What is the best advice that you have received as a writer?

Ian: This is easy. Write every day even if it’s only 200 words, as this keeps the story fresh in your head. Read and watch everything Milly Johnson has to say about writing.  Milly Johnson’s Author Tips are the very best.

Ian Wilfred is 50+ but in his head he will always be 39. He lives on the Norfolk coast with his husband and west highland terrier. His perfect day would be to walk the dog on the beach, drink lots of coffee and write, but in real life after walking the dog, Ian goes off to work.

His debut novel ‘Putting Right The Past’ was published in 2013 and set on the island of Tenerife. ‘The Little Terrace of Friendships’ was published in March 2017, and Ian’s third book ‘A Secret Visitor to Saltmarsh Quay’ was published in November 2017.

You can follow Ian on Twitter at @ianwilfred39 (he will always be 39).

Chatting to Ian made the sunshine.  If you fancy an escape then buy his latest book. Are you ready to find out some secrets?  Promise you will leave the secrets in Holkamos. 

 

Please see all my interviews at My Guests and my website and blog at JessieCahalin.com.