Manna from heaven: cooking for the people you love
by Rachel Grisewood. Published by Allen and Unwin, Australia November 2009.

Loving how earthy and friendly this book is. The photographs are on the rustic side of styled with some sweet ‘crayon’ drawn illos to add to that family flavour of this book.

Rachel Griselwood is a london born london trained chef who moved to Australia – working and traveling – living the good life that Australia has to offer before setting down with her ‘Manna from Heaven’ bakery and treat shop in Sydney. However this book is all about cooking for family – her first love – the great feeling you get from nurturing and tending to your loved ones – we all know about that don’t we.

This gloriously big book, is full of satisfying family friendly fare – Each chapter takes you on a different journey in Rachels life – she takes us on a discovery tour with her first mouth watering treats that she baked out of her home kitchen to the lovely tartlettes [pdf download to recipe for tomato tart] she developed for trendy sydney delis to her big batches of Indian chutneys she made to sell.

There is a journey through her kitchen – with a story behind her favourite baking trays and tins – her favourite egg recipe to cook in her favourite red frying pan. The dinner party journey – the perfect fare for dinner with friends, dinner with family, her daughters favourite flat bread recipe, her best friends love of prawns, foods that trigger memories of her lost loved ones. A sentimental cook book – with a story behind each and every dish. But you don’t have to read it all – flicking back and forth through the book lands you on pages filled with lemon polenta cup cakes [pdf recipe download], a leaning tower of pisa sponge cake filled with cream and chocolate and raspberries.

There is a recipe in here that reminds me of my childhood – memories of farmers wives kitchens with soft creamy butterfly cakes – oh heaven …

Lemon Butterfly Cakes
recipe:
125g butter (room temperature – slightly softened)
180g caster sugar
185g plain flour
2 teaspoons baking powder
1/2 cup milk
2 eggs
grated lemon zest (1 lemons worth)

Slice the rounded top of each of the cakes – making a slight indentation in the cake – and cut this top in half to make the wings. Dollop a little of the mock cream [or as I have done - use real whipped cream] place the little wings on top and dust with powdered sugar.

These are so light and tempting and delicious – too too yummy