Monday, 11 October 2010

Pots and Pans

This weekend, at a Northumberland saleroom, over 200 hundred pieces of Scottish pottery will be sold by auction.  There are several lots of Prestonpans pottery including these lovelies:


A Watson of Prestonpans elliptical slipware dish

Lot 19

A Watson of Prestonpans elliptical slipware dish. (8.75in)
£20 - £30

More Details & Bid Now
Nineteenth century Bellfield & Co Prestonpans Marjolica teapot and cover

Lot 20

A nineteenth century Belfield & Co Prestonpans majolica teapot and cover. (5.25in)

£80 - £120

More Details & Bid Now


A nineteenth century Scottish Bellfield Prestonpans Marjolica barrel and cover

Lot 54

A nineteenth century Scottish Belfield Prestonpans majolica barrel and cover. (7in)
£80 - £120

More Details & Bid Now

If you are celebrating National Chocolate Week why not go guilt-free and make it a fair trade indulgence?  I really want to try Ian Marber’s recipe for Divine Pots au Chocolat (from divinechocolate.com) :

Photography by Lisa Barber
Ingredients

40g Divine 85% Dark Chocolate (available in The Small World, Prestonpans)
2 tablespoons hot water
4 tablespoons fromage frais
Heaped tablespoon of toasted hazelnuts, crushed

Method


  • Slowly melt the Divine 85% Dark Chocolate in a bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water).  Stir in the hot water and mix well to make a thick, shiny paste.  Allow to cool then stir in fromage frais.
  • Divide the chocolate mix between two espresso-sized coffee cups and put in the fridge to chill.
  • Toast the nuts by cooking them in a hot, heavy dry pan for a couple of minutes and then grinding them in a pestle and mortar.
  • When the chocolate pots are chilled, top each portion with half the nuts and serve.

(If you prefer baked beans to chocolate beans - today is Henry J Heinz's birthday!)


I've finished reading Poor Things
which I really enjoyed.









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