Hollywood Comes to the Camera-ready Cotswolds

Hollywood Comes to the Camera-ready Cotswolds

Crumbs magazine interviewed me about my kitchen, my book Cotswolds Memoir and its sequel which I am currently writing. Enlarged text of article (below).

Crumbs Magazine

Text of Crumbs Magazine article ‘Setting the Stage’

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Crumbs Cover

Cotswolds Memoir:
Now available in Paperback, Kindle and Audio Book

Cotswolds Memoir_DizWhite

Discovering a Beautiful Region of Britain
on a Quest to Buy a 17th Century Cottage
(Larrabee Libraries)

A portion of the proceeds of every copy of this author’s book COTSWOLDS MEMOIR: Discovering a Beautiful Region of Britain on a Quest to Buy a 17th Century Cottage is donated to Cotswold conservation institutions. Available on

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        amazon

Cotswolds Lavender Lemonade and Gin Fizz Recipes

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Cotswolds Lavender Lemonade with Cotswolds Honey

Makes 6-8 large servings

INGREDIENTS
(Ingredients listed below are best sourced in the Cotswolds if possible).
2 – 3 cups full of fresh lavender blossoms or more if easily available – grown in the Cotswolds. Remove most of the stalks.
(If fresh lavender is not available culinary lavender may be substituted)
1 jar (or to taste) Cotswolds Honey – must be from honey sold in a glass jar.
3 cups of de-ionized or distilled water.
4 lemons (organic and from the Cotswolds if possible).
5 Cups of cold water – (or more or less to taste).

IMPORTANT
All kitchen items used to prepare this lemonade must be made of glass or stainless steel and the spatula must be wooden.
The method of squeezing the lemons must be done using glass or stainless steel.
The strainer used for the lemons and for the lavender must be plastic or stainless steel (Most strainers are not made of stainless steel).

METHOD

LAVENDER INFUSION

IMG_9202This is what will give the lavender colour to the lemonade.

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IMPORTANT
Use either a stainless steel saucepan or an ovenproof glass dish to heat the distilled water or de-ionized water.
If distilled or de-ionized water is used it is possible to store any leftover infusion in the fridge for up to two weeks and use it for more lavender lemonade.
If tap water is used this ruins the infusion if it is to be stored in the fridge.
Tap water may be used if all of the infusion is used immediately.

IMG_9195Heat distilled water and just before it boils remove it from the stove top.

Save 2 or 3 Table Spoons of the heated water and set aside.

IMG_9199Place the lavender blossoms in the heated water.
Prod and stir with wooden spoon occasionally as lavender steeps for five minutes or so.
Pour the 2 or 3 Table spoons of de-ionized water that was set aside onto the Cotswolds honey.
Stir to soften enough for it to be poured.IMG_9213Strain the lavender infused water through a plastic sieve into a glass container.
IMG_9230Pour into glass bowl to check for any remaining plant material. If found strain again or remove.

Squeeze the lemons and strain (through plastic strainer) Set aside.
Put the lemon juice into a large pretty glass or ceramic jug.
Add cold water in stages.
Add honey in stages until desired sweetness.
Add lavender infusion to the lemonade until whole jug of lemonade turns a lavender hue. Store any remaining infusion in a glass jar in the fridge (for up to two weeks) for more lemonade.
Add ice cubes and garnish with slices of lemon, lemon wedges, paper parasols or other decorations.
Enter competition (below)

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 Cotswolds Lavender Gin Fizz

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INGREDIENTS
25 ml Gin
1/4 Lemon (organic if possible)
20 ml Lavender Syrup
Elderflower cordial
6 Plain ice cubes

GARNISH
2 or 3 small frozen black grapes
6 Lavender infused ice cubes (optional).
(See Recipe for Lavender Infusion in Lavender Lemonade Recipe above).
3 or 4 Sprigs of fresh lavender (optional).

METHOD
Add Gin, Lavender Syrup and plain ice cubes to a cocktail shaker.
Shake and strain into a chilled cocktail glass.
Add lavender infused ice cubes.
Fill cocktail glass with Elderflower cordial.
Garnish
Enter competition (below)

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ENTER THE LAVENDER LEMONADE- GIN FIZZ COMPETITION:

Send me a copy of your Cotswolds LAVENDER LEMONADE AND/OR GIN FIZZ PHOTO with your own decorations.
The WINNER of the most inventive decorations submitted will receive as their PRIZE a Kindle copy of my book:
COTSWOLDS MEMOIR: Discovering a Beautiful Region of Britain on a Quest to Buy a 17th Century Cottage (Available on Amazon)
This can be gifted to anyone of your choice
The winner’s photo will appear on my website www.DizWhite.com
and be Tweeted on my Twitter site @DizWhite
Send your entry to publicitypromo@aol.com
Competition is ongoing – prizes given periodically.

Photographs by Randall Montgomery

Cotswolds Memoir:

Now available in Paperback, Kindle and Audio Book

Cotswolds Memoir_DizWhite

Discovering a Beautiful Region of Britain
on a Quest to Buy a 17th Century Cottage
(Larrabee Libraries)

Available on:

a.com_logo_RGB        
amazon

A portion of the proceeds of every copy of this author’s book COTSWOLDS MEMOIR: Discovering a Beautiful Region of Britain on a Quest to Buy a 17th Century Cottage is donated to Cotswold conservation institutions.

Broughton Poggs Blossoms at Cotswolds National Garden Scheme Tour

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Filkins and Broughton Poggs National Garden Scheme Garden Tour last weekend was an absolute delight. The gardens were wreathed in spring blossoms and the weather held with many glimpses of the sun before showers began at five o’clock.

IMG_7509It is a joy to visit the many beautiful private gardens on the NGS tours which cannot be seen other that through the open days organized by them.

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The owners work hard to bring the gardens to their peak to be ‘camera ready’ for the public and the proceeds from ticket sales benefit several important charities. A visit to a beautiful garden with wonderful tea and cake makes for a lovely day out.

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The Cotswolds setting of the two side-by-side villages of Filkins and Broughton Poggs could not be more picturesque with the River ……winding languidly between the gardens adding yet another dimension to their beauty.
IMG_7484Filkins House’s gardens boasted glorious fruit tree blossoms and…….
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a charming dry stone wall garden seat fashioned from Cotswolds stone. Perfect for lazy picnics or afternoon tea. The homemade cakes served at the tour in Filkins Village Hall were delicious, a highlight – Ginger fruit cake with Mascapone cheese spread liberally on top.
IMG_7514This garden in Filkins featured a 200 year old apple tree which spread a mantle of delicate pink and white blossom on the lawn.
IMG_7502The Grade II listed 18th Century Broughton Poggs Mill covered in Wisteria.
IMG_7504For a list of open gardens throughout the summer visit National Garden Scheme’s website
www.ngs.org.uk

Cotswolds Memoir:

Now available in Paperback, Kindle and Audio Book

Cotswolds Memoir_DizWhite

Discovering a Beautiful Region of Britain
on a Quest to Buy a 17th Century Cottage
(Larrabee Libraries)

A portion of the proceeds of every copy of this author’s book COTSWOLDS MEMOIR: Discovering a Beautiful Region of Britain on a Quest to Buy a 17th Century Cottage is donated to Cotswold conservation institutions. Available on

a.com_logo_RGB
        amazon

Lobster Bisque with Puff Pastry and Cotswolds Butter

 

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This luscious lobster bisque  is enhanced by using locally churned Cotswold Butter which is available at many Cotswold farmer’s markets. Below is the link to farmer’s markets in the region. This link and other useful foodie information appear in the Travel Guide of my book COTSWOLDS MEMOIR: Discovering a Beautiful Region of Britain on a Quest to Buy a 17th Century Cottage. (Available on Amazon in Paperback, Kindle and Audio Book)

www.thecotswoldgateway.co.uk

Serves 4
Ingredients:

Bisque:
2 each 1¼ to 1½ lbs. live lobster
6 cups Water
2 cups Dry white wine
2 cups Fish stock
½ cup Melted butter, salted (Cotswold if possible)
1 cup Onions, finely diced
½ cup Carrots, finely diced
½ cup Celery, finely diced
1 tsp. Garlic, minced
½ cup All-purpose flour
¼ cup Cognac (or Brandy)
1½ cups Tomatoes, seeded and diced (fresh or canned)
1 tsp. Paprika
½ tsp. Thyme
¼ tsp. Ground red pepper
1 cup Heavy cream

Pastry:
Ready-made puff pastry
1 Cotswold egg
1 tbls cold water

Preparation:
1.Place the water, the white wine and the fish stock into a wide, deep pot (or a Dutch oven), and bring to a boil on high heat.
2.Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.
3.Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into ½-inch cubes. Store the lobster meat in the refrigerator until later. Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 minutes.
4.Strain the broth through a sieve into a container and store in the refrigerator until later. Discard the lobster shells.
5.Put your pot (or Dutch oven) back on the stove under medium heat. Pour in the melted butter.
6.Once the butter is heated up, add the onions, carrots, celery and garlic. Sautee for 3 to 4 minutes.
7.Add the cognac (or brandy) and cook until the alcohol has evaporated.
8.Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma.
9.Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn.
10.Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount.
11.Add chopped lobster meat and heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving.

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To add puff pastry:
Allow bisque to cool over night
Pre-heat oven to 350F/200C/180C fan/gas 6
Fill ramekins almost to the top with the cooled bisque (if filled to the
top, the bisque will wet the pastry and prevent it from rising)
Roll out a square of puff pastry to overlap the ramekin by an inch or so
Brush pastry with a mixture of egg beaten with a tbls of water
Place ramekins in oven for 20-30 minutes or until pastry is puffed up and browned

Cotswolds Memoir_DizWhite

New! Cotswolds Memoir is now available as an AudioBook in addition to Paperback and Kindle

Click below to order
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 amazon
A portion of the proceeds of every copy of  COTSWOLDS MEMOIR: is donated to Cotswold conservation institutions.

Visit the Cotswolds for Lamb Wellington

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Cotswold Lamb Wellington Recipe

In both Metric and Imperial Measures
Serves 4-6

Ingredients:

1 kg (2-3 lb) leg of lamb. Use Cotswold Lamb if possible.
Bone and trim the lamb or have butcher do this.
10 mushrooms, sliced
1 package of ready-made puff pastry
½ cup chopped shallots
3 cloves finely chopped garlic
Handful of fresh Rosemary, finely chopped
1 tbsp. butter (Cotswold Butter if possible)
2 tbsp. olive oil
Salt and Pepper
1 egg (Cotswold egg if possible)

Method:

Pre-heat oven to 350F/200C/180Cfan/gas 6
Melt butter in frying pan
Add garlic, shallots and mushrooms and sauté for 3 minutes
Season with salt and pepper. Set aside
Heat the olive oil in a large pan
Brown the leg of lamb for 2 minutes on each side
Season with salt and pepper and set aside
Wait 10 minutes before assembling the Wellington
While the lamb cools roll out the pastry to a thickness of ¼” (75 cm) thick
Beat the egg in a bowl together with a tsp of water
Line a baking tray with parchment baking paper
Place the puff pastry sheet on the baking paper
Place the lamb on one end of the pastry
Spread the mushroom mixture evenly over the top of the lamb
Roll the pastry over the lamb, tucking in the sides as it is rolled
Coat the ends of the pastry in the egg mixture and pinch together
Brush the egg mixture over the remaining parts of the rolled Wellington
Place the cooking tray in the oven and cook for 30-40 minutes until the pastry is golden and dry to the touch
Cover the lamb with a sheet of kitchen foil and let stand for 10 minutes
Slice in thick sections and serve

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Cotswolds Memoir_DizWhite

New! Cotswolds Memoir is now available as an AudioBook in addition to Paperback and Kindle

Click below to order
a.com_logo_RGB  

 

 amazon
A portion of the proceeds of every copy of  COTSWOLDS MEMOIR: is donated to Cotswold conservation institutions.

Cotswolds Holiday Gift Idea

Great Holiday Gift Idea

Buy now to allow time for shipping while supplies last! 

Gift wrap and book

Author Diz White will sign a limited number of Holiday Gift copies of COTSWOLDS MEMOIR

Discovering a Beautiful Region of Britain On a Quest to Buy a 17th Century Cottage

Gift Wrapped

Signed by the Author

Message from you to recipient

Price, $17.95 INCLUDES POSTAGE & HANDLING in the U.S.
Overseas rates available

For details of how to purchase  

Contact: PublicityPromo@aol.com

An English actress and comedy writer returns from Hollywood to her homeland to buy a cottage in the Cotswolds, the most beautiful part of Britain. Her exciting search turns into a laugh-out-loud, good life, foodie, meet the eccentric locals, cliff hanging, explore the idyllic Cotswolds fun read as she finds the sense of community lacking in her urban existence and decides ‘It doesn’t get much better than this!’

‘Extremely entertaining, funny and beautifully written”

Katie Jarvis, Cotswold Life Magazine

“Diz White writes about the Cotswolds with such passion. Superb story telling.”

Debbie McGee, BBC Radio Berkshire