Art in Clay, Farnham

It seems longer, but it is just over a week ago that I was exhibiting at the Art in Clay show at The Maltings in Farnham.
It was a good show and I really enjoyed catching up with other potters who I haven't seen for a while.  It is always inspirational to get out of the workshop and see what other potters are doing.

I did a pot swap with Margaret Brampton, another slipware potter.  She had made a series of these lovely bowls with a simple pea-vine motif.

By coincidence, I had been looking at recipes for pea and mint soup, so perhaps they will be good bowls to serve it in, though I think the shape is more suited to a risotto.  I have had an asparagus risotto with a pea-shoot garnish, which would look great.

I'm looking forward to using it, and will post a recipe when I've had time to try it out.

Busy making and firing pots for my Christmas Show which opens this weekend.  I'll also be doing some cooking, as I'm planning to serve some nibbles based on recipes in my calendar.

Another busy week!

Stuffed mushrooms

This is another photo from my Pots and Food Calendar 2013.  The platter is the same one which I used for the Pavlova in June.  Those lovely cherry tomatoes love my pots, especially the ones with a dark green or dark blue rim, which show them off beautifully.

This recipe is one which I have used for many years, originally from the Observer, I think.  The tomatoes are stuffed with a mixture of bread-crumbs, an egg, some chopped tomato, crushed garlic, grated parmesan, olive oil, parsley and the chopped stalks of the mushrooms.  The mixture is topped with some extra bread-crumbs and drizzled with olive oil, then baked in a moderate oven for about 15 minutes.  Great for a starter and substantial enough for a main course, too.

Apple Cake

This is another image from my Pots and Food Calendar, which I collected from the printers last week.
I am really pleased with the photographs, taken by photographer, Jose Lasheras.  We also had help from Alison Clarkson, a food stylist, to compose the shots and show off the pots and food to the best advantage.

These are some new slab dishes in my grey and white range, which I have just started making again.  The muted colours are good for many kinds of food and the long slab platters lend themselves to many different uses.  For the decoration I have been using paper cut-outs in layers with white slip brushed over, using a coarse brush. If I want a strong brush texture, I sometimes use a brush made from Japanese rice straw.

The apple cake is my basic cake recipe.  The ingredients, which must be at room temperature, are all weighed, put in a large bowl and simply mixed together.  This mixture can be used to make a cake with fruit and nuts in various combinations, or chocolate cake by substituting an ounce of cocoa powder for an ounce of the flour.

Ingredients:  7 oz/200g brown sugar
                     8 oz/225g butter or soft margarine
                     9 oz/250g plain flour (white or wholemeal)
                     1 tsp baking powder
                     2-3 eggs
                     a few drops of vanilla extract
                     a pinch of salt
                    2-3 cooking apples
                    1 tsp cinnamon

Method:      Preheat the oven to Gas mark 6, 200 C
                   Weigh and mix the ingredients, except the apples and cinnamon, in a large mixing bowl.
                   Add enough milk to make a soft consistency if necessary.
                   Add one peeled and chopped apple to the mix.
                   You can also add chopped walnuts, dried prunes or apricots, if you like.
                   Spread the mixture into a lined baking tray.
                   Decorate the top with apple slices and sprinkle with cinnamon mixed with a little sugar.
                   Because of the fruit, the cake can take quite a while to cook through. You just need to keep
                   an eye on it, so that the top doesn't burn.  Check it with the point of a knife until it comes
                   out clean.  Usually about 45 minutes.

It can be served warm or cold, with or without cream.  It is a useful cake as it doubles as a dessert and a tea-time treat.  Bon appetit!