spine 25.2
DANIELLE ALVAREZ, author of Always Add Lemon
FO O D A N D C OO K I N G
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170 mm
‘Whether you’re a cook, a painter or a crafter, you’ll find something here to keep you leafing through the pages.’ ALICE ZASLAVSKY, author of In Praise of Veg
Around the Kitchen Table Good things to cook, create and do – the whole year through
‘A kitchen table is a holder of memories. A collector of little moments that amount to a life well lived. With mouth-watering nostalgia, this book captures those dreamy moments of childhood and whisks you away to happy places filled with sunlight and laughter. A joy to get lost in … ’ GRACE BRENNAN, founder, Buy from the Bush
‘It feels like we’re getting a glimpse at a treasured family scrapbook, a multi-sensory, multi-generational feast that’s inviting and inclusive. Sophie’s encouraging, sunny voice and Annie’s lovely crafty prompts make everything feel achievable and fun, for all ages. Whether you’re a cook, a painter or a crafter, you’ll find something here to keep you leafing through the pages, and easy company all the year through.’
sophie hansen + annie herron
240mm
Sophie’s mum, ANNIE HERRON, is an exhibiting artist and sculptor and an art teacher who has taught all ages, young and old. She has been a guide at the Art Gallery of New South Wales for over 20 years. Annie runs art classes at her family farm at Rydal on the western edge of the Great Divide. @artclasseswithannieherron
‘The kitchen table is the beating heart of any home and Sophie Hansen brings us into hers with her new book, Around the Kitchen Table. Sophie’s natural warmth, excellent and comforting recipes and prowess for simple crafts combine on these pages to bring us something so delightful and joyful that I honestly can’t wait to bring these ideas to life on my own kitchen table. This book is not just about food and crafts, it’s about bringing some lightness and joy into our lives.’
sophie hansen + annie herron
SOPHIE HANSEN lives with her family on a farm just outside Orange in country New South Wales. She is a freelance food and features writer, and teaches social media and content marketing to producers and small businesses via workshops and small group tutorials. Her previous books are A Basket by the Door and In Good Company. @locallovely
Organised into seasons, each chapter is packed with inspiration and encouragement, including bright spring lunches and easy preserves, how to start and finish a watercolour painting at the beach (or anywhere!), generous picnics for summer days, the joy of Christmas baking and craft, cosy autumn suppers and sketching adventures, and slow cooking and drawing games for cold winter afternoons.
Around the Kitchen Table
Around the Kitchen Table is an invitation to pause our busy lives – even for half an hour – and cook, create or make something good every day. Written by food writer Sophie Hansen and her mum, art teacher Annie Herron, it celebrates the joy and sense of satisfaction that comes with preparing a simple meal to share, pencilling a sketch or making a jar of jam to give as a gift.
CMYK + MATT LAM
ALICE ZASLAVSKY, author of In Praise of Veg
‘Reading through this book is like receiving a big, comforting and colourful hug! It’s full of food I want to cook and projects I can’t wait to re-create.’ BELINDA JEFFERY, author of A Year of Sundays
‘A book that is a joy to read. Recipes that are a joy to make. Sophie welcomes us into her world with family recipes, photo albums and an appreciation of seasonal and local produce.’ EDWINA BARTHOLOMEW, journalist and TV presenter
20/10/21 3:51 pm
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Around the Kitchen Table Good things to cook, create and do – the whole year through
sophie hansen + annie herron
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WELCOME TO OUR KITCHEN TABLE Around the Kitchen Table is a celebration of doing things. It’s a collaboration between my mother, artist Annie Herron, who believes that everyone can learn to draw (after 50 years of teaching she can pretty much prove it!); and myself, a food writer and farmer who’s all about the joy of making and sharing good, tasty food. We think that food and art are powerful ways to communicate what we love, need and feel to the people around us. And that creating something (a cake, a drawing, a garden) is the very best form of self-care. So this book celebrates big and small, delicious and rewarding ways to be creative, to share and to look after ourselves. Mostly it’s an invitation to pause, even for half an hour, to cook, make, do and create something good every day. It’s our call to the kitchen table, a wave to come over, sit down and chop, stir, knead, draw, paint, weave or stitch with us. Every recipe in this book is deliberately joyful. Each one tells a story, sets a scene or presents a chance to pause and sink your hands into dough or cajole the simplest ingredients into something delicious. Some recipes are generous and loud, with big flavours. Some are quiet and soothing. The creative prompts and short art lessons throughout the book are all beginnerfriendly and rewarding. We promise you’ll surprise yourself with what you can actually do with Annie holding your hand, from learning how to sketch the view from your window, to understanding how to compose a still-life scene to draw and paint. Annie teaches us to see and capture our world and daily lives in a very achievable, colourful and rewarding way. We hope you enjoy spending time at our kitchen table, and we look forward to seeing all the good things you cook, create and do in your own kitchen. Please share your creations with us on Instagram – #aroundthekitchentable.
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SC AN TH I S Q R CO D E WITH YO U R PH O N E TO TAKE YO U TO ARO U N DTH EKITCH ENTAB LE .CO M . H ER E YO U ’ LL FI N D H ELPFU L VI D EO D EM O N S T R AT I O N S FO R SO M E O F THE ACTIVITIES IN THIS BOOK , PLUS A LL T H E PR I N TA B LE T EM PL AT E S AN D A FE W LIT TLE E X TR A S , TO O.
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From Sophie
9
From Annie
11
Basic art kit
11
Take a sketchbook
12
SPRING
SUMMER
COOK
COOK
Spring lunch
19
Beach picnic
Bake it easy
29
Christmas baking
89
Long Sunday lunch
37
Christmas day
101
Feeding the artists
47
Summer road trip
111
Artists’ picnic
57
Kneading some love
119
Spring preserves
67
Summer preserves
127
CREATE AN D DO
81
CREATE AN D DO
Colour your world
22
Home-made wreaths
87
Composition is the key
23
Danish paper hearts
92
Painting a corner of your house
32
Christmas star decorations
98
Mono printing
42
Christmas wreath
Going to the gallery
53
Paper angels
107
Hit the road
55
Heading out for sundowners
109
Sketchbook prompt
59
Beach watercolours
114
Blending and mixing greens
60
Saving and sharing your seeds
116
Painting your garden
64
Take a seat
117
Playing with your food (for better photos!)
72
Wall of hearts
123
Take it outside
125
Sketchbook prompt
130
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AUTUMN
WINTER
COOK
COOK
Autumn lunch in the sun
141
Winter picnic for a freezing Sunday
Into the woods
149
Studio treats
217
A special Italian lunch for Angela
161
Quick, quick, slow
227
Sunday sessions
171
Sunday spices
237
Bring a plate
181
Sourdough baking
245
Autumn preserves
193
Winter preserves
253
CREATE AN D DO
209
CREATE AN D DO
Autumn wreath
147
Finding your spot
214
Sketchbook prompt
152
Collage
222
Harvest time
157
Timed drawing challenges
230
Autumn sketching
158
Setting up a still life
234
Warm and cool colours
166
Sketchbook prompt
239
Painting a bird
168
Making paintbrushes
242
Drying herbs
178
Patching up an old jumper
261
Drying hydrangeas
178
Making a fence
188
Owning your style
189
Art club
198
Acknowledgements
265
Negative space
202
Index
266
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29/9/21 10:14 am
Ravioli with fresh tomato, basil and garlic sauce PREP TIME: 1 HOUR, PLUS 1 HOUR RESTING COOK TIME: 10 MINS SERVES 2–3
TOMATO SAUCE
500 g (1 lb 2 oz) cherry tomatoes (a mix of varieties is lovely) 3 garlic cloves, finely chopped 2 Tbsp red wine vinegar
Ravioli is very satisfying to make. And it’s much easier to get on the table than most pastas, because you can freeze a few batches without worrying that the pasta will stick together, and cook it straight from frozen. You can change the filling, limited only by what’s in your garden/pantry/imagination, but in summer when sweet tomatoes and basil are abundant, this gentle, delicious pasta supper is perfection.
2 handfuls basil, leaves picked and roughly torn, plus extra to serve 1/4 cup (60 ml) extra virgin olive oil, plus extra to serve Grated parmesan cheese, to serve PASTA
22/3 cups (400 g) plain (all-purpose) or 00 flour, plus extra for dusting 2 tsp salt 4 large eggs FILLING
1 cup (230 g) fresh ricotta cheese 1/2 cup (50 g) grated parmesan cheese 1 egg A pinch of freshly grated nutmeg Grated zest of 1 lemon
Make the tomato sauce first and leave it to sit at room temperature for a couple of hours for the flavours to really get to know each other. Halve the tomatoes and place them in a large bowl with the garlic, red wine vinegar, basil and olive oil. Sprinkle in a good amount of sea salt and black pepper, stir well and set aside. For the pasta, combine the flour, salt and eggs in a food processor and blitz for 10 seconds or until the mixture just comes together. Turn out onto a work surface and gently knead for about 5 minutes or until you have a smooth, springy dough. Wrap the dough in plastic wrap and let it rest at room temperature for an hour or so. For the filling, combine all of the ingredients in a bowl and whisk until smooth. Divide the pasta dough into quarters. Flatten one portion into a thick disc between your palms and wrap the remaining portions in plastic. Lightly dust a pasta machine with flour and set it to the first/widest setting. Feed the pasta disc through the machine, then fold it in half and repeat. Next, feed the pasta through the machine on the second setting, fold it in half, then return the machine to the first setting and repeat. The idea is to work the pasta through the first few settings by rolling it through, folding it in half and going back a setting each time. Once you get to about the fourth setting, just go for it, gently feeding the pasta through each setting until you have a lovely thin, silky and smooth rectangle of pasta. Gently fold the rectangle in half lengthways, then unfold it so you can see the halfway mark. Spoon the filling in little mounds along one half of the pasta, about 4 cm (1½ inches) apart. Run a finger dipped in water along the edge of the pasta, then fold the bottom half of pasta over the top. Gently press on either side of each mound to remove any air bubbles and then press along the moistened edge to help seal the pasta.
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Use a ravioli cutter to cut across the top of the pasta, pressing down firmly to seal and cut at the same time, then cut down the sides to make individual pieces. Place the ravioli on a tray lined with baking paper, cover with a tea towel and pop it in the freezer. Repeat with the remaining pasta and filling. Bring a large saucepan of salted water to the boil. Drop the fresh or frozen pasta into the pan and cook until al dente (5 minutes if frozen; 3 minutes if fresh). You’ll know the ravioli is cooked once it bubbles up to the top of the water. Drain the ravioli and tip it straight into the bowl of fresh tomato sauce. Gently toss to combine, then drizzle with a little extra olive oil (the best you have!), sprinkle the parmesan and extra basil over the top and serve straight away. NOTE:
If you don’t have a pasta machine, use a rolling pin to roll out the pasta until it’s as thin as possible. This does take a little time, but you can get there with lots of elbow grease. Alternatively, buy some good-quality fresh ravioli and serve it with the fresh tomato sauce.
S u m m er |
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K N E A D I N G S O M E LOV E
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29/9/21 11:48 am
Potato, chard and cheese pie PREP TIME: 25 MINS, PLUS 30 MINS CHILLING COOK TIME: 1 HOUR SERVES 4–6
500 g (1 lb 2 oz) waxy potatoes, peeled 1 large bunch rainbow chard
This is a cross between a galette and a potato bake, with some greens thrown in for good measure. It’s especially lovely with the Quick chard stalk pickle (page 213) on the side. If you’re in a hurry, use 2 sheets of store-bought shortcrust or puff pastry.
or silverbeet (Swiss chard) 2 Tbsp olive oil 1 brown onion, finely chopped 3 garlic cloves, finely chopped 1 Tbsp thyme leaves 1/2 tsp ground cumin 1/2 tsp smoked paprika 200 g (7 oz) crème fraîche 2 Tbsp dijon mustard 3 eggs 1 cup (100 g) grated gruyere or other mild, nutty cheese 1/2 cup (50 g) finely grated parmesan cheese 2 Tbsp sesame seeds (optional) 2 Tbsp nigella seeds (optional) Tomato chutney, to serve SOUR CREAM PASTRY
2/3 cup (160 g) sour cream 2 cups (300 g) plain (all-purpose) flour, plus extra for dusting 1 cup (250 g) chilled unsalted butter, cut into cubes 1/2 tsp sea salt
For the pastry, blitz the sour cream, flour, butter and salt in a food processor for a few seconds or until just combined. Turn the pastry out onto a work surface and gently bring it together into a disc. Wrap the pastry and pop it in the fridge to chill for 30 minutes. Add the potatoes to a saucepan of water, bring to the boil and cook until tender when pierced with a knife. Drain and set aside to cool. Pull the chard leaves away from the stalks (reserve the stalks to make the Quick chard stalk pickle on page 213). Tear the leaves into smallish pieces. Heat the oil in a large saucepan over medium heat. Cook the onion for 10 minutes or until softened. Add the garlic, thyme, cumin and paprika and cook for a few minutes. Add the chard leaves and toss everything around for a few minutes so the chard cooks down and softens. Remove from the heat and set aside to cool. Preheat the oven to 200°C (400°F). Line a large baking tray with baking paper. Combine the crème fraîche, mustard and two of the eggs in a bowl. Season with salt and pepper, add the cheeses and whisk to combine. Stir in the chard mixture. Cut the pastry disc in half. On a lightly floured surface, roll out one half into a flat round that’s about 5 mm (¼ inch) thick. Repeat with the second piece of pastry. Place one pastry round on the baking tray. Thinly slice the cooled potatoes and arrange them in a circle on the pastry, leaving a 4 cm (1½ inch) border. Carefully pour the onion and chard mixture over the potato. Place the second pastry round on top and crimp the edges to seal. Whisk the remaining egg and brush it over the pastry. Sprinkle the sesame and nigella seeds over the top, if using. Bake the pie for 30–35 minutes or until puffed and golden. Cut it into wedges and serve with tomato chutney and the chard stalk pickle.
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19/10/21 9:39 am
winter |
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29/9/21 12:15 pm
Honey jumbles PREP TIME: 20 MINS, PLUS 1 HOUR CHILLING COOK TIME: 15 MINS MAKES ABOUT 12
1/4 cup (65 g) unsalted butter 1/2 cup (175 g) honey 1/4 cup (45 g) brown sugar 1 tsp vanilla bean paste 11/2 cups (225 g) plain (all-purpose) flour, plus extra for dusting
The stuff of childhood nostalgia, these honey jumbles are such a favourite in my house. And they’re a simple melt-andmix recipe, so are a good opportunity to get the kids involved in baking. I’ve topped these with orange-flavoured icing, but you could stay with the classic option and do half pink and half white (in which case, just omit the orange juice and zest and use a little lemon juice for the white icing and a tiny drop of pink food colouring for the pink).
1/2 tsp bicarbonate of soda (baking soda) 1/2 tsp ground cinnamon 1/2 tsp ground ginger A pinch of freshly ground nutmeg A pinch of ground cloves 1 Tbsp milk ORANGE ICING
1 egg white 11/2 cups (185 g) icing (confectioners’) sugar Grated zest and juice of 1 orange (see Note)
Combine the butter, honey, brown sugar and vanilla in a small saucepan over medium heat. Cook, stirring, for a few minutes or until the mixture has melted into a thick caramel. Remove from the heat and set aside to cool for 5 minutes. Sift the dry ingredients into a bowl. Pour in the butter mixture and milk and stir until well combined. Cover the dough and pop it into the fridge to chill for 1 hour. Preheat the oven to 180°C (350°F). Line two baking trays with baking paper. Divide the dough into four pieces. Roll out one piece into a 15 cm (6 inch) long sausage on a lightly floured surface. Cut the sausage into three pieces and flatten each into an oval shape. Place on the tray, leaving room for spreading. Repeat with the remaining dough. Bake the biscuits for 8–10 minutes or until they have puffed up a little and are dry to the touch. Transfer to a wire rack to cool. For the icing, whisk the egg white in a small bowl until foamy. Sift in the icing sugar, then add the orange zest and juice, a little at a time, and whisk until the mixture is smooth and thick. Spoon about 1 teaspoon of icing onto each biscuit and gently spread to cover. Store the biscuits in an airtight container for up to a week. NOTE:
If available, use a blood orange to make the icing – it will add colour and some extra tang.
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29/9/21 12:16 pm
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29/9/21 12:16 pm
Snacking cake PREP TIME: 20 MINS COOK TIME: 45 MINS SERVES 8–10
320 g (111/4 oz) unsalted butter, softened 23/4 cups (420 g) plain (all-purpose) flour 200 g (7 oz) caster (superfine) sugar
I love the idea of a snacking cake – a lovely slab that sits in the cake tin for a few days, just waiting to be cut and eaten with a cup of tea. It’s not fussy, just plain yet delicious, and a good vehicle for any kind of fruit, preserved or fresh. If that sounds good to you, then this is your cake! The quantities I’ve given do make quite a large cake, so if you think your household might snack less than mine, please go ahead and halve them.
2 tsp baking powder A good pinch of salt 1/2 cup (130 g) Greek-style yoghurt 4 eggs 1/2 cup (50 g) flaked natural almonds 1/4 cup (45 g) brown sugar FILLING
4–5 apples, pears or a similar quantity of preserved fruit, halved and sliced 2 Tbsp white (granulated) sugar Juice of 1 lemon
Preheat the oven to 200°C (400°F). Grease and line a 30 x 20 cm (12 x 8 inch) cake tin with baking paper. Combine the butter, flour, sugar, baking powder and salt in an electric mixer fitted with the paddle attachment. Beat on low until the mixture just comes together. Add the yoghurt and eggs and beat on low speed for 10 seconds or until the mixture just comes together, then increase the speed and beat for a few minutes until the batter is light and fluffy. Meanwhile, make the filling. Place the sliced apples or pears in a bowl with the sugar. Squeeze in the lemon juice, then toss to combine. Spread about half of the batter in the cake tin in a smooth layer, top with the fruit and then add the remaining batter. Smooth the top and sprinkle it with the flaked almonds and brown sugar. Pop the cake into the oven for about 45 minutes or until the centre is springy to the touch. Leave in the tin to cool for 5 minutes, then gently turn it out onto a wire rack to cool completely. If the cake is quite fruit-heavy, you could cool and store the cake in the tin as the fruit makes it more fragile and likely to break up as you turn it out. NOTE:
You can swap the apples with mulberries (see page 135), or any other fresh or preserved fruit. If you’re using preserved fruit, there’s no need to toss it with the sugar and lemon juice – simply spread it over the batter.
w i n t e r |
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15/10/21 7:27 pm