Norfolk cookbook promotes the joy of tea while raising money for Marie Curie
If you’re after some inspiration for what to serve at your Blooming Great Tea Party, a new book launched today in aid of Marie Curie, could be just what you’re looking for.
Norfolk’s Own Cookbook is the eye-catching creation of food writer Mary Kemp; Marie Curie patron and fundraiser Melinda Raker; and hotelier Vanessa Scott.
The trio, all Norfolk residents, are passionate about their home county, and the book celebrates the best of Norfolk’s culinary talent and produce. They've assembled a mouthwatering selection of 80 sweet and savoury teatime recipes, including contributions from top chefs such as Galton Blackiston and Chris Coubrough as well as celebrities including Anthony Gormley and Stella Rimmington.
The other thing we love about the book is that, thanks to the subscriptions of the contributors and the generosity of the many sponsors, all the production costs have been covered and every penny of the £20 retail cost will go to Marie Curie. Each book sold will fund the equivalent of one hour of nursing care and support.
Galton and Tracy Blackiston’s raspberry meringues with raspberry curd
We’re pleased to present a taster (please excuse the pun) from the book, a recipe by Galton Blackiston, TV regular and chef patron of the Michelin starred Morston Hall, and his wife Tracy.
For the meringues
- 80g egg whites
- 80g caster sugar, sifted
- 80g icing sugar, sifted
- Freeze-dried raspberries
- Whipped cream and fresh raspberries, to serve
For the raspberry curd
- 250g raspberry purée
- (see bottom of page)
- 1 medium egg
- 3 medium egg yolks
- 150g caster sugar
- 75g unsalted butter
Preheat the oven to 100°C/fan 80°C/gas 1⁄4 . Line a baking tray with baking parchment.
- Place the egg whites into the spotlessly clean bowl of a food mixer and whisk at high speed until they form soft peaks. While continuing to whisk, very slowly add the caster sugar.
- Remove the bowl from the mixer and, using a metal slotted spoon, carefully fold in the icing sugar.
- Pipe or spoon the meringue mixture on to the lined baking tray, sprinkle over some freeze dried raspberries and cook in the centre of the oven for 1 hour.
- Remove from the oven and place on to a rack to cool.
- For the curd, whisk together the raspberry purée, egg, egg yolks and sugar
- Place the bowl over a saucepan of gently simmering water, making sure that the bottom of the bowl does not touch the water, and continue to whisk until the mixture thickens.
- Remove from the heat, whisk the butter into the warm mixture and pass through a sieve into a bowl. Place a piece of cling film down on to the mixture to prevent a skin forming, and allow to cool.
- Serve the meringues with a filling of raspberry curd, whipped cream and fresh raspberries.
- For the raspberry purée, whizz fresh raspberries in a food processor or liquidiser, then pass through a fine sieve. This freezes well and can be sweetened to taste with sugar syrup to accompany other desserts.
And if you still haven't signed up to throw a Blooming Great Tea party, do it today and get your free fundraising pack full of tea-rrific goodies.