Wednesday, May 30, 2012
Food from the Heart - wonderful fundraiser
food from the heart
THE COOKBOOK THAT CARES
THE COOK BOOK THAT CARES is a community collaboration fundraiser made with love by the team at Walker Books Australia, their families and their wider circle of friends. Cancer affects so many. Your support will raise vital funds for cancer research, prevention and support services. The recipes reflect many different cultures from our workplace and community and make for very interesting and delicious meals.
Walker Books hope their shared recipes will be a handy addition to your kitchen, and that you’ll enjoy some of their favourite meals. Many of these recipes have never before been published, and are the (previously secret) loving inventions of their creative staff and their families
Thank you all for your support from all of those at Walker Books. This book is for the many people whose lives have been changed by cancer – to those who have survived, suffered or have lost loved ones.
ALL PROCEEDS FROM EVERY
OF THIS BOOK WILL BE DONATED TO THE CANCER COUNCIL. PARTICIPATE AND DONATE! SALE
Walker Books have about a hundred copies left if you wish to buy a copy. The book is AUD$15 + $5 P&H, individuals can purchase it by going here: http://nsw.cancercouncilfundraising.org.au/thecookbookthatcares donate $20 and then email their address to firstname.lastname@example.org – we will send it straight out!
I bought a copy and have already marked eight recipes I am going to try including the following from Mal Peet's partner Elspeth. Mal and Elspeth were recently in both Auckland and Sydney for the Writers Festivals. I had a pleasant chat to them in Auckland.
Great for lunch or dinner, and good with a simple green salad.
5 tablespoons olive oil
herbs, finely chopped (a handful of rosemary, chives, basil, flat leaf parsley,
or any other herbs you have)
1 garlic clove, very finely chopped or crushed
salt and pepper
8 medium tomatoes
1 wheel of camembert cheese
• Put the oil, herbs, garlic and a little salt and pepper into a jar or bowl and leave
for a while to infuse. Add extra oil if needed.
• Line a 22 cm tar t tin with short crust pastry.
• Slice the tomatoes and set them to one side .
• Next divide the camembert into quarters.
• Slice each quarter into about 8 or 10 w edge-shaped slices.
• Assemble the tart by arranging alternate overlapping slices of cheese and tomato on
top of the pastry.
• Spoon and brush the herby oil over the top of the tart – keep just a little to brush onto
the tart when it comes out of the oven.
• Bake in a medium oven for about 30 to 40 minutes.
• Cool and then turn out.