[epub | 54,24 Mb] Urban Flowers by Carolyn Dunster – healthy recipes

  • Full Title : Urban Flowers: Creating abundance in a small city garden
  • Autor: Carolyn Dunster
  • Print Length: 192 pages
  • Publisher: Frances Lincoln
  • Publication Date: April 6, 2017
  • Language: English
  • ISBN-10: 0711238626
  • ISBN-13: 978-0711238626
  • Download File Format | Size: epub | 54,24 Mb
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Creating colour and interest in a small urban garden by growing a range of flowers and other decorative plants brings with it many rewards. Carolyn Dunster shows you what to grow and how to use your own blooms, leaves and berries in a range of indoor displays and hand-tied bouquets. Locally-grown flowers in season is a significant and welcome trend in floristry, and just as eating a tasteless strawberry in December pricks our consciences, so too does purchasing a bouquet of tulips in September, however stunning they may be to look at. The most local, seasonal flowers, which are the most satisfying to give and to display, are the ones you have grown yourself. Carolyn Dunster shows you how to do this in the smallest of spaces.

 

Editorial Reviews

Review

“Urban Flowers is likely to become the city gardener's bible. This is a book for every town or small-plot gardener, to guide them through everything from soil type to plant choices, design to preserving flowers.” 
– The Garden magazine

 ”A great, accessible start for new gardeners and something for the experts too.” 
– Reclaim magazine

“Carolyn Dunster has clever ways to cultivate your city patch…this dreamy book marries cottage garden traditions with inventiveness… Inspirational.”  
– The Simple Things

 ”Dunster is a mastermind in colourful garden designs for small, urban spaces. This book guides you through the art of what to grow, when to grow it and how to create local, seasonal blooms and berries.”   
– Archant North London

“full of inspiring ideas” 


 
– My Weekly magazine

“this book is ideal for anyone who has ever dreamed of nurturing a garden but simply doesn’t have the space. The garden designer Carolyn Dunster offers hundreds of ideas for how to bring life and colour into even the most unprepossing of outdoor areas. Learn which plants will thrive in an urban environment; find out how to make the most effective use of space; experiment with colour; and make your floral scheme last longer by drying or cutting flowers.”
– Town & Country magazine

“This charming book, written by a garden designer and florist, is filled with ideas on how to make the most of even the smallest space.  There is sound advice on choosing plants and colour schemes, and ingenious projects include a herb wall along a fence.” 
 
– Daily Mail

“…crammed with fresh new ideas [and] infinite ways of growing flowers in the smallest of spaces, even if it’s on a balcony, rooftop, windowsill or perhaps just a vertical wall.  Carolyn’s infectious enthusiasm for nurturing and growing plants is constantly woven through the pages of this book and can’t fail to inspire city dwellers to buy seeds and plants to decorate their gardens with colour, form and scent. It’s a reference guide to dip in and out of for years to come, that should help all urban gardeners realise the horticultural potential of their outside space.”
 
– retiremove.co.uk

About the Author

Carolyn Dunster trained in floristry with Jane Packer and now works as a florist and planting designer, running her business, Urban Flowers, from her home in north London. She has written for several magazines including House & Garden and Country Homes & Interiors. She exhibits regularly at garden shows and flower festivals in the UK, and recently co-designed a small cutting garden at the RHS Hampton Court Palace Flower Show behalf of Katie’s Lymphoedema Fund, which won the People’s Choice Award. She designs planting schemes for small urban plots and grows as many flowers as possible in her own city garden to use in her floristry work. 

 

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en-Pfirsich-Gazpacho

Ofenzwiebeln mit Pinienkernen, Honig und Ziegenfrischkäse

Gebackenes Ei mit Nussbutter-Spinat

Pochiertes Rotweinei mit Ziegenfrischkäsetapenade

Salat mit wachsweichem Bio-Ei und Räucherforelle

Stulle Lorraine

Die Sache mit dem Ei

Zwischengerichte

Fischbrötchen

Arme Ritter mit Pfälzer Leberwurst

Schwedische Eier

Lauwarmer Salat von der Maishähnchenbrust mit Maisplätzchen, Haselnuss und Majoran

Sauerkrautsalat mit Birne und Speck

Auberginen-Frites mit Dill und Mandelmayonnaise

Dosenfutter erlaubt

Portugiesisches Tempura mit grünen Bohnen und rohem Tomatendip

Kids-Burger

Hauptgerichte

Schwarzwälder Schinkenpfannkuchen mit Dicken Bohnen

Kreuzberger Leber mit Sumach

Mozzarella-Hackbällchen-Auflauf

Arabisches Reiterfleisch

Minutensteaks mit Minze, Kapern und Cashew-Capellini

Pasta alla Genovese

Spaghettisalat mit Kichererbsen

Spaghetti alla Carbonara

Kalbsbrust mit Senfkruste und Schmorgurke

Ich koche heute Pasta

Desserts

Bananen kross oder neulich beim Chinesen

Butterwaffeln mit Ofenrhabarber

Curryhimbeeren mit Sesamsabayon

Pfirsich mit Thymian, Eis und eine süße Faustregel

Slow & Fine

Vorspeisen

Mediterrane Spitzkohlsuppe mit Anchovis und Tapenade und chinesische Kristallbällchen

Enten-Garnelen-Bällchen und chinesische Kristallbällchen

Krosse Kartoffelschalen mit Kräuterquark

Mozarella mit Avocado-Mango-Salsa

Mehr als Salz und Pfeffer

Zwischengerichte

Kleebergs Spezialbrot

Grobe Bratwurst mit Mandeln und Salbei und Marzipan-Kürbis-Püree

Schwarzbrotcrumble mit Blutwurst, Spiegelei und gebackenen Zwiebeln

Zweierlei Calamaretti mit kandierten Orangen und Tinte

Roter Paprikarisotto mit sautierten Schluppen

Schüsselpizza

Hackfleisch – so wird es lecker

Hauptgerichte

Geschmorte Boulette mit Sofrito

Königsberger Klopse vom Kalb mit Rote Bete, Orangenmarmelade und Dill

Hackfleischspieße auf persische Art mit Zitronenbutter und Gurken-Minz-Joghurt

Geschmorter Schweinebauch mit Linsensalat

Rippenstück vom Schwein mit Schmalzgraupen, Paprika und Zitronen-Sellerie

Knusprig gebratener Spanferkelrücken mit Roter Bete

Rosa gebratene Lammkeule mit Möhren und Petersilien-Kapern-Pesto

Wildschwein im Schlafrock mit Maronen-Cappuccino

»Weckfleisch« mit Steinpilzen und Weißkohl

Rosa gebratene Entenbrust mit Feige, Polenta und gerösteten Senfkörnern

Rückwärtsgaren oder »Das perfekte Steak«

Die 10-Stunden-Gans

Kartoffel-Senfgurken-Salat mit kross gebratener Makrele

Sautierte Garnelen mit Tandoori-Sauce, Zwiebel-Pakora und Gurkenschaum

Geschmorte Tomaten mit Kabeljau

Zander mit krosser Haut auf Paprika-Kürbis-Gemüse

Lachs mit karamellisiertem Spargel und Pommes frites

Kross gebratener Bachsaibling mit Erbsen und jungem Knoblauch

Fisch in der Salzkruste

Kross und knusprig

Desserts

Gebackene Milchreiskrapfen

Orangencrêpe mit Basilikum und Joghurteis

Kirschcrumble

Fruchttarte

Schokoladenkuchen mit Dattelmarmelade und Mangosorbet

Geschmacksfamilien – und ihre Getränke

Grundrezepte

Einfacher Geflügelfond

Klären von Brühen

Einfaches Dressing

Mayonnaise

Pizzateig (Grundrezept)

1-2-3-Teig (Mürbteig)

Pfannkuchen

Blitzeis

»Fauler« Risotto

Hackfleisch (5-Finger-Regel)

Der Topf und seine Deckelchen

Werkzeugkasten für die Küche

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Danksagung

Impressum/Bildnachweis

Einleitung

Liebe Leser, wundern Sie sich nicht, dass ich von jetzt an »Du« zu Ihnen sage. Ich sehe dieses Buch ein bisschen wie einen meiner Kochkurse, und da duzen wir uns auch. Gerade wenn ich auf Bahnhöfen oder am Flughafen unterwegs bin, werde ich tatsächlich sehr oft angesprochen und nach Tipps gefragt – und da geht es dann nicht um die Kreationen aus dem VAU, sondern um ganz grundsätzliche Fragen, wie beispielsweise die nach den perfekten Bratkartoffeln oder dem saftig-knusprigen Steak. So bin ich auch auf die Idee zu diesem Buch gekommen.

Was die Rezepte angeht – während es schon ein Buch von mir gibt, in dem ich Rezepte aus dem VAU gesammelt habe, ist dieses Buch viel mehr »Kolja for home« und auch »at home«.

Denn viele dieser Gerichte koche ich eben auch gerne mal zu Hause – ohne mein ganzes Team und nicht mit tagelanger Vorbereitungszeit.

Es wäre mir aber nicht genug, Euch nun »nur« diese einfachen, manchmal ganz schnellen, manchmal etwas aufwendigeren Gerichte zu präsentieren und zu sagen: »Seht Ihr, so einfach geht’s.«

Dass mich Menschen unterwegs so offen ansprechen, freut mich nämlich. Einerseits zeigt es mir, dass ich wohl keine sehr unnahbare Ausstrahlung habe und Menschen gerne auf mich zukommen, weil sie keine Barriere spüren. Und andererseits beantworte ich diese Fragen auch wirklich gerne – und ausführlich. Vielleicht liegt das daran, dass meine be
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avourable natural environments and realised by advanced viticultural and winemaking technologies. A committed group of grape growers and winemakers have shown that fine wines can be made in New Zealand from many of the vinifera varieties, although individual enterprises in all regions continue to seek the ideal mix of varieties for their sites. New Zealand’s international status is demonstrated by its ability to sell wines of quality on some of the most competitive international markets in the world, such as Australia, the United Kingdom, the United States and Canada. The average value of New Zealand wine on the British market, for instance, has been higher than that of any other country for an extended period.

The vine has been grown in New Zealand since the early nineteenth century, but the modern commercial industry is a creation of the last four decades of the twentieth century and the first of the twenty-first. Although Paul Groshek pronounced it ‘bloody nectar’, his Albonez of 1957 was not fine wine. But by the end of the 1970s New Zealand winemakers Alex Corban, Denis Kasza (with Tom McDonald), Nick Nobilo, Denis Irwin, Joe and Peter Babich and others had shown that fine wines could be produced from grapes grown in three regions of New Zealand – Auckland, Gisborne and Hawke’s Bay. It took about another decade – until the end of the 1980s – for the knowledge of grape growing to reach a similar level of sophistication.

Australian scientist Richard Smart, together with many receptive and innovative grape growers, had a lasting impact on viticulture by proselytising the principles of managing vine canopies in New Zealand soils and climates to ensure grapes of quality in most seasons. At the same time, the industry went through a series of regional and varietal revolutions, expanding into Marlborough, the Wairarapa, Central Otago, Nelson and Waipara, and planting a wide range of white and red varieties of Vitis vinifera. New Zealand now has both fine vines and fine wines that are celebrated in markets and media around the world.

Gewürztraminer vines on Seifried Estate’s Redwood Valley vineyard, Nelson.

Nature versus culture?

Scholars have grappled with the question of what makes a wine great by dissecting the meanings tied up in the word terroir. French dictionaries always have at least two definitions of the word. The narrower, more technical, and more limited definition equates terroir to soil. The phrase goût de terroir (‘taste of the soil’) in relation to wine is used in the Robert dictionaries to illustrate this meaning. The second and broader meaning refers to a delimited area of land including its natural and human characteristics. This second meaning of terroir is linked to the word territoire which has a very similar meaning to the word ‘territory’ in English.

The advertising hype almost always adopts the narrow meaning – terroir as soil. In recent years we have been bombarded with so much about the soils and geology of Burgundy in particular that we are in danger of believing that the region makes great wine because the soils are ideally suited to Pinot Noir and Chardonnay. James Wilson’s 1998 book Terroir: the role of geology, climate, and culture in the making of French wines, for instance, while an accessible description of the geology of Burgundy, is almost totally directed to this environmentally deterministic argument, despite his slipping ‘culture’ into the subtitle. The advertising hoardings of the Bureau Interprofessionnel des Vins de Bourgogne (BIVB) that superimpose geological cross-sections over a tasting glass perpetuate such environmental folklore. Beyond Burgundy, in recent years the publicity machine of the French industry has begun to banalise the story of wine by pumping out dubious stories about the blessings of the climates and soils of its elite appellations. Reputable English journalists and wine writers have for some time added to the myths.

Another line of thinking suggests that the advertising hype gets the causality around the wrong way. In their classic books on the French and Burgundian industries, respectively, Roger Dion and Rolande Gadille addressed the question of nature and culture. Dion opens his Grands traits d’une géographie viticole de la France (1943) with the bold claim that:

. . . Moeurs et croyances ont exercé, sur la distribution des vignobles à travers le monde, une influence qui a pu prévaloir sur celle du climat.

[Throughout the world, customs and beliefs have exerted an influence on the distribution of winegrowing that has prevailed over climate.]

He repeats the phrase in his Histoire de la vigne et du vin en France des Origines au XIXème Siècle (1959) before discussing the northern limits of the vine. By the time he published this major work, Dion’s main message became even clearer. In the avant-propos he states:

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ning water. Thawing at room temperature is unwise, as the fish is apt to become shapeless and soggy.

HOW MUCH TO BUY

You will need about 1/3 to 1/2 pound of fish for each person, but this means edible fish. Do not count the bones, head, tail, and so on. As a general rule, figure on buying about 1 pound of whole fish per person.

Cleaning and Dressing Fish

Much of the fish sold today in the markets is already cleaned and dressed, filleted, or steaked. If you are a fisherman and catch your own, or if you are fortunate enough to have sportsmen friends who give you some of their catches, then you need to know just how to clean and prepare fish for cooking. Here is the process (for further directions for blowfish, see pages 73–74).

1. Scaling: Place the fish on a table, holding it firmly by the head with one hand. In the other hand hold a sharp knife, and starting at the tail, scrape toward the head, taking off the scales. Be sure to remove all scales around the fins and the base of the head. Wet fish can be scaled more easily than dry, so you can simplify this job by soaking the fish in cold water for a few minutes before you begin work.

2. Cleaning: With a sharp knife slit the belly of the fish the full length from the vent (anal opening) to the head. Remove the intestines. Next, cut around the pelvic fins (those on the underside toward the head) and pull them off, being careful not to tear the fish.

Take off the head by cutting above the collarbone; also remove the pectoral fins (on either side just back of the gills). If the backbone is large, just cut through to it on each side of the fish; then place the fish on the edge of the table so the head hangs over and snap the backbone by bending the head down. Then cut any remaining flesh that holds the head to the body.

Cut off the tail. Next remove the dorsal fin (the large one on the back of the fish). Cut along each side of it and give a quick pull forward toward the head to remove the fin and its root bones. Take out the ventral fins (at the back on the underside) in the same way. Do not take fins off with shears, for simply trimming them will not remove the little bones at the base.

Now wash the fish in cold running water, being sure it is free of any membranes, blood, and viscera. It is now dressed and ready for cooking. Large fish may, of course, be cut crosswise into steaks.

3. Filleting: With a sharp, supple knife cut along the back of the fish from the tail to the head. Next, cut down to the backbone just back of the head on one side of the fish. Then, laying the knife flat, cut the flesh down one whole side, slicing it away from the ribs and backbone. Lift the whole side off in one piece. Turn the fish over and repeat on the other side.

4. Skinning: Many people like their fillets skinned. Place the fillets skin side down on the table. Hold the tail tightly and with the knife cut down through the flesh to the skin about 1/2 inch from your fingers. Flatten the knife against the skin and cut the flesh away by sliding it forward while you hold the tail end of the skin firmly.

Cooking Methods

THE CANADIAN COOKING THEORY

The consumption of fish has grown a great deal since I first wrote this book and our knowledge of fish is far greater. There has been a great deal of experimenting on fish, most importantly on cooking time. The Department of Fisheries of Canada went through a long period of testing and made what is probably the most important announcement in fish cookery of the last century, certainly since Mary Evelene Spencer* of the University of Washington gave her ideas. The basic principle of the Canadian rules for cooking is that fish is measured at its thickest point – its depth, not across the fish – and that it be cooked, no matter how, at exactly 10 minutes per inch. We have a little diagram for this so you will get the feeling for it more clearly.

This applies to fillets, whole fish, and steaks, and it applies to baking, broiling, braising, sautéing, frying, poaching, steaming – every sort of preparation of fish. When cooking rolled fillets, measure the diameter of the fillet after you have rolled it. When poaching fish, wait until it reaches the simmering point after you put it into the boiling water, then count your 10 minutes per inch. In sautéing or frying, measure a fillet or a fish, and give it 10 minutes per inch or any fraction thereof. In baking, bake it at 10 minutes per inch in a 450° oven. In braising, do the same thing. And in pan frying or broiling, follow the same rule. The Canadian cooking theory does not apply when cooking shellfish or crustaceans. Elsewhere, it works like a charm and is completely foolproof. Remember, measure the fish at its thickest point, when it’s on its side, not erect, and then give it 10 minutes per inch, no matter how you cook it. I have used t
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and big coffee outfits like Maxwell House, Hills Bros., and Folgers started growing to prominence—at least here in the United States. In general, market share—driven by speed, convenience, and caffeine—was more important than quality during this period. For the most part, these companies sold commodity coffee, that is, coffee that is bought and sold on commodity markets, as wheat, sugar, and other standardized “soft commodities” are. One way this is done is through futures on exchanges, such as the New York Mercantile Exchange and the Intercontinental Exchange. Commodity coffee, both then and now, involved a complicated web of exporters, importers, investors, buyers, and sellers, as well as prices that were subject to huge variations for a number of reasons, including those related to politics, weather, and speculation. The commodity coffee sold to the masses was not (and is not) always of the highest quality, but for much of coffee’s history in the United States, quality considerations were, frankly, beside the point.

Eventually, enough people decided that the mass coffee product available to consumers did not pass muster. Growing antipathy toward low-quality coffee inspired the second wave of coffee, led by companies, such as Peet’s Coffee & Tea and Starbucks, that valued something new: quality and community. To give you a sense of the timeline, Peet’s opened its first store in 1966 in Berkeley, California; Starbucks opened its first store in 1971 in Seattle, Washington; and in 1978, the legendary Erna Knutsen—a secretary turned coffee broker who specialized in selling high-quality beans from specific origins to independent roasters—coined the term specialty coffee to better communicate the goal of her trade: to recognize the special qualities of individual beans. Achieving this goal required placing new emphasis on proper processing, roasting, and preparation—that’s specialty coffee in a nutshell.

From there, the philosophy and language of specialty coffee grew increasingly popular. In 1982, the Specialty Coffee Association of America (now known simply as the Specialty Coffee Association) was founded to help set standards for this burgeoning industry and to help its members communicate, innovate, and grow and market high-quality coffee to consumers. Along the way, specialty coffee establishments sold the idea and the experience of specialty coffee to a demographic—a large one, as it turns out—that was willing to pay a premium for it. Between 1987 and 2007, Starbucks opened an average of two new locations a day.

Significantly, specialty coffee has changed the way some coffee is bought and sold. A sizable portion of specialty coffee isn’t sold or traded on commodity markets. Instead, large specialty coffee companies often contract directly with producers, and smaller roasters sometimes use importers that specialize in sourcing the highest-quality beans available. Specialty coffee shops are extremely popular (recent research estimates that there are more than 31,000 specialty cafés in the United States today compared with 1,650 in 1991), and from a consumer perspective, the beloved coffee-shop experience has arguably played a significant role in this growth. But somewhere along the way, the importance of the experience of specialty coffee had started, to some, to supersede the importance of quality.

So perhaps it comes as no surprise that many in the industry say we are currently living in the third wave of coffee. The term, first coined in 2002 by Trish Rothgeb of Wrecking Ball Coffee Roasters, generally refers to the growing number of importers, roasters, and baristas who, above all, treat the coffee bean as an artisanal food product, much as people do with cheese, wine, and (more recently) beer. In order to fulfill that mission, third-wave coffee professionals often adopt certain philosophies. They champion the unique qualities of individual beans, which, among other things, have led to new roasting techniques that leave beans distinctly lighter than more traditional roasting methods do—probably the most readily recognizable difference between second- and third-wave coffee for consumers. Additionally, there has been a growing emphasis on education and quality improvement. This has generated new research, programs, and certifications for people at all stages of the coffee trade—from producers to roasters to baristas—with the goal of sharing knowledge and techniques that benefit each step of the coffee-making process. Most third-wave professionals are also interested in ethics and transparency and strive to work fairly with producers, who have routinely gotten the short end of the stick. The third wave aims to show coffee producers proper respect for their work, both through fair compensation and in the way their coffee is presented to consumers.

Coffee Jargon, Motherf***er, Do You Speak It?

Coffee consumers like us have had about 40 years to get used to the language and style of seco

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