In theory I love the idea of selling some of my cook books especially through people who will collect them. However the reality is that I am more likely to buy than sell especially when I spy a beauty like Simon Hopkinson’s “Week In Week Out” on the donated books shelf at my local Tesco’s, mine for only 50p.
It yields 3 recipes using asparagus: Cold herb omelette “pancake” with asparagus and soured cream, (you wrap the cooked asparagus spears in the pancakes so they resemble cigars), Baked pasta (he suggests using tortiglioni to match the size of the asparagus spears) with asparagus, prosciutto and truffle (or mushrooms at a pinch) and Lambs’ sweetbreads with wilted cos lettuce, asparagus and tarragon.
Am I likely to cook any of them? Probably not but the writing and photography are worth a great deal more than 50p.
Oh I would have gone for that too if I hadn't already got it! Huge Simon Hopkinson fan. But occasionally one has to have a bit of a purge to make way for incoming books!
ckbk membership coupled with EatYourBooks is a fabulous way of actually making use of the books you do have AND getting access to another 1000 or so that you don't. That's a very good offer you've given us (though I am already a member).
Ok in all this talk of books I forgot the recipe challenge. Actually I can’t remember where I got this one from but it’s still a goodie especially at this time of year and ridiculously simple.
Take a decent serving of asparagus per person, trim the ends so what you have left is entirely edible and arrange in one layer in an ovenproof tray. Sprinkle with salt and OO and then top with 3-4 cherry toms pp. Roast in med hot over for 10 mins.
While it’s roasting take 1 medium sized mozzarella ball per 2 people, drain then slice. When the asparagus is done top with the mozzarella slices and put back in oven til the cheese goes “squidgy”. (Probably only a few minutes). Serve with bread to soak up the juices.
Thanks Fiona for the Sell Your Books heads up . I really really need a clean out
Forgot to say (though have now added) that they actually come and collect them from you!
It's curiously satisfying in a way that makes you actually want to get rid of books. (Uncharacteristic for me!)
In theory I love the idea of selling some of my cook books especially through people who will collect them. However the reality is that I am more likely to buy than sell especially when I spy a beauty like Simon Hopkinson’s “Week In Week Out” on the donated books shelf at my local Tesco’s, mine for only 50p.
It yields 3 recipes using asparagus: Cold herb omelette “pancake” with asparagus and soured cream, (you wrap the cooked asparagus spears in the pancakes so they resemble cigars), Baked pasta (he suggests using tortiglioni to match the size of the asparagus spears) with asparagus, prosciutto and truffle (or mushrooms at a pinch) and Lambs’ sweetbreads with wilted cos lettuce, asparagus and tarragon.
Am I likely to cook any of them? Probably not but the writing and photography are worth a great deal more than 50p.
Oh I would have gone for that too if I hadn't already got it! Huge Simon Hopkinson fan. But occasionally one has to have a bit of a purge to make way for incoming books!
ckbk membership coupled with EatYourBooks is a fabulous way of actually making use of the books you do have AND getting access to another 1000 or so that you don't. That's a very good offer you've given us (though I am already a member).
Thanks, Stella!
Ok in all this talk of books I forgot the recipe challenge. Actually I can’t remember where I got this one from but it’s still a goodie especially at this time of year and ridiculously simple.
Take a decent serving of asparagus per person, trim the ends so what you have left is entirely edible and arrange in one layer in an ovenproof tray. Sprinkle with salt and OO and then top with 3-4 cherry toms pp. Roast in med hot over for 10 mins.
While it’s roasting take 1 medium sized mozzarella ball per 2 people, drain then slice. When the asparagus is done top with the mozzarella slices and put back in oven til the cheese goes “squidgy”. (Probably only a few minutes). Serve with bread to soak up the juices.