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MsMarmiteLover

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Books

Supper Club: recipes and notes from the underground restaurant (Harper Collins 2011)

‘This could be the book that makes me throw Nigella’s How to Eat out of my desert island haversack…a pure joy to read as well as being a thing of beauty’ – Marie-Claire Digby, The Irish Times


‘Here’s that rare and beautiful thing, a cookery book that you might conceivably want to read…enormously enjoyable, full of joy and life and passion for food and the sort of can-do attitude that makes you wonder whether you could do something like this yourself’ – The Daily Mail


‘Supper Club is oozing with Rodgers’ dishes, advice on setting up your own nights and tales of running the Underground Restaurant at her home in north-west London’ – Metro


“One of the prime movers behind the rise of the British supper club (a restaurant held in the cook’s own home), Kerstin Rodgers has an instinctive knack for making food that people really want to eat.” – Tesco Real Food


‘Supper Club by Kerstin Rodgers sheds light onto the world of underground restaurants and includes recipes from her dining clubs’ – Food & Travel


‘Author and owner of London’s famous Underground Restaurant, Kerstin Rodgers is well-known in the capital for her extraordinary dining events and creative food. Now you can recreate it for yourself with Kerstin’s down-to-earth advice and show-stopping recipes’ – Flavour


‘(Kerstin Rodgers’) book includes recipes, tips on how to run your own supper club, plus details of supper clubs around the world’ – Eat In


‘Kerstin’s recipes are an eclectic mix, taking in the homely…the quirky…and the exotic’ – Fork

http://www.amazon.co.uk/gp/product/0224098756/ref=as_li_tl?ie=UTF8&camp=1634&creative=19450&creativeASIN=0224098756&linkCode=as2&tag=theenglcancoo-21

MsMarmitelover’s Secret Tea Party (Square Peg 2014).

“The ultimate afternoon tea recipes” (Metro)


“Kerstin brings her considerable expertise to the jolliest of occasions, teatime. You’ll be inviting people over just to legitimize the baking you’ll be unable to stop doing” (Lisa Markwell Independent On Sunday)


“Written, styled and photographed by Kerstin, and accompanied with delightful illustrations by her mother, the book is packed with her warm and exuberant personality enticing you to host your own secret tea parties this year!” (fussfreeflavours.com)

 

http://www.amazon.co.uk/Vegan-ultimate-cookbook-amazing-recipes/dp/1849495033

V is for Vegan: The ultimate vegan cookbook packed full of amazing recipes (Quadrille 2015)

V is for Vegan by Kerstin Rodgers (Quadrille) with genius ramen hacks, 13 excellent things on toast, fritters and fries, pizzettes and uthappams (“a large, shallow sub-continental crumpet”) and some of the finest food photography out there. (Guardian)

Amazon reviews for V is for Vegan:


“Colourful and modern. she really has pulled out all the stops and done an amazing book. not vegan but now can’t wait to try these unusual recipes.”

“…This is where I trust Rodgers. Having attended her
supper clubs, I know that she can bring out intensely savoury flavours
without using meat and that her menus always include an abundance of
fresh ingredients. Who better to broaden my horizons and introduce me to
really tasty food that contains no meat or fish – and no cheese or eggs
either?”


http://www.amazon.co.uk/gp/product/1473600367/ref=as_li_tl?ie=UTF8&camp=1634&creative=19450&creativeASIN=1473600367&linkCode=as2&tag=theenglcancoo-21

Get started in food writing: Teach Yourself (Hodder Staughton 2015. )

Are you thinking of starting a food blog, or have you always wanted to promote and distribute your own recipes? Would you like to be the next Nigel Slater or Jay Rayner? This is an engaging, enlightening and utterly indispensable guide to how to write about food. From sharing family recipes to starting a supper club, promoting the latest gastronomical trend or advertising your amazing diet tips, this book gives friendly, clear and readable guidance from one of the UK’s most popular bloggers. It includes tips on great food photography and strategies for building your brand and securing TV appearances or regular press commissions.


“Full of blunt, good advice” Sheila Dillon, BBC Radio 4’s The Food Programme


Amazon reviews for Get Started in Food Writing:

5.0 out of 5 stars “As a food-writing coach and mentor, I greatly welcome the arrival of this guide.” 27 Oct. 2015

By Sally-Jayne Wright
Format:Paperback
The food writing scene is… as slippery as rice noodles. That’s the underlying message I take away from Rodgers’ Get Starting in Food Writing. Social media platforms fall in and out of favour, technology evolves and competitors abound. Food writers without a trust fund or partner to bring home the pancetta will struggle. The coffee table cookbooks of the future will contain no chat, just recipes and lavish photos to appeal to a global market; food blogs will become, if they haven’t already, an extension of the PR industry.
That said, as a food-writing coach and mentor, I greatly welcome the arrival of this generous, thought-provoking and up-to-date guide. It explains blogs and has great tips and writing exercises. It’s thorough, forthright, informative and funny: (Food writers would) ‘rather eat than have sex’. You feel that Rodgers genuinely attempts to get to grips with the complex times we’re living through: ‘Blogging started off as a stepping stone to a food writing career but is also one of the reasons why a paid food writing career is increasingly difficult to achieve.’
Looking forward to the updated version in a couple of years when everything will have changed again. For now, I recommend it to my students.
Sally-Jayne Wright, food journalist and food writing coach – sally-jaynewright.co.uk @SJWrightonfood
5.0 out of 5 stars Gritty advice that is invaluable for all aspiring food bloggers and food writers 25 Aug. 2015
By K. Booth
Format:Paperback
A practical and yet very entertaining book that covers all aspects of food writing; this book is a “Le Must Have” for all aspiring bloggers, food writers and food journalists. Written in a very distinctive style, the book advises but never chides, and offers invaluable help for those who want to make a career in the food writing industry. Chapters cover types of food writing, blogging about food, promoting your work via social media, how to get a book deal and many more helpful chapters on earning money via food writing, appearing on TV and radio and how to take great photographs of food. There are some practical exercises throughout the book to get you started on your food writing career as well as interviews with key people in the industry. A valuable book for all who want to write about food, the book is aimed at all levels and is up to date too.
5.0 out of 5 stars Practical, credible, useful and really entertaining resource 30 July 2015
By Sally Prosser
Format:Paperback|Verified Purchase
There are very few good books about food writing and even fewer with an emphasis on the UK. This book fills this gap in so many ways. Well-researched and thorough it covers a wide range of topics around getting into food writing both online and offline from blogging about food, social media, print media and getting a book deal. The format is very easy to read and follows the ‘Teach yourself’ format of highlighting key ideas and exercises. As a food blogger and writer for a few publications I was familiar with a lot of the information already, however there is more than enough additional advice to make this a worthwhile purchase. Firstly it’s bang up to date and gives a very realistic view (based on fact) of the future of food writing and how to approach this; Kerstin’s writing style is a joy and she brings her own slightly anarchic angle to many of the topics – however, this doesn’t mean her advice is any the less professional and her own life experiences show how much talent, dedication and hard work is required. The real life examples of other food writers and bloggers , where they are often quoted verbatim, is from a diverse range of authors and backgrounds and is very specific. This is tremendously useful (unlike the vague motivational advice given in many online guides).
There is a page about words and phrases that should never be used which I would like to copy and circulate very widely!!
I can’t think of anyone better qualified to write this book as Kerstin who has hands-on experience in all topics covered in the book, from appearing on radio and TV, to high end food photography and publishing three other books. It’s a practical, credible, useful and really entertaining resource.




 

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

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msmarmitelover

Kerstin Rodgers/MsMarmiteLover
Apple rose blossom tarts with rose jam. Rose Appl Apple rose blossom tarts with rose jam.  Rose Apple Blossom Tarts

Serves 8

Equipment: 
Microwave
Cupcake or muffin tin

I use a red-skinned apple to make these, to get a hint of blush at the edges of the ‘petals’.

Ingredients:
4 Pink Lady or Royal Gala apples, cored, cut into quarters, sliced thinly into half moons
1 lemon, squeezed
1 pack all butter readymade puff pastry 320g, on a roll, cut into 8 strips about 6 cms long
100g of melted butter
1/2 jar of rose jam
1 or 2 tbsp cinnamon or cardamom, ground 
Pinch maldon salt
2 or 3 tbsp icing sugar

Instructions

Prepare a bowl of acidulated water (cold water with lemon juice) to prevent browning.
Core the apples, and cut them in quarters. Slice thinly into half-moons (a mandolin is useful for this). 
Put them into a large bowl of cold water with the lemon.
Microwave the bowl of sliced apples for 5 minutes until soft enough to bend slightly but not cook them.
Preheat the oven to 180ºC.
Roll out the puff pastry. Divide into 8 sections by cutting the roll into quarters then halving each quarter. You will end up with 8 approximately 6cm strips.
Brush the strip with melted butter then paint with a layer of rose jam. You can then dust with either ground cinnamon or cardamom.
Lay the apple slices along the top of the pastry strip, overlapping them. Fold up the bottom half of the pastry strip to make an pleat with the skin side of the apple half moon poking over the top.
Roll up the folded pastry strips until they look like a rose made of apple at the top
Place ‘rose’ side up, in a buttered cupcake tin
Repeat until all are done and bake for 20 -30 minutes.
Using a tea strainer or small sieve, sprinkle with icing sugar.
A lovely vegetarian recipe from @lulugargari - a g A lovely vegetarian recipe from @lulugargari - a green bean and basil pesto with Italian lemon 🍋 pasta. Fresh, light. This was at an Italian cooking class/demo @eatalylondon hosted by @ilovefruitandvegfromeuropecouk @flickflock #london#italy🇮🇹
Digital chefs came from Italy yesterday to teach h Digital chefs came from Italy yesterday to teach how to make pumpkin, chilli, taleggio fondue Paccheri pasta- warming and filling for autumn days. Thanks to @ilovefruitandvegfromeuropecouk @flickflock @eatalylondon @danielerossichef @lulugargari for the event. We then got to go shopping in Italy with a £50 voucher. I spent it on mostardi di frutta, burratta, carciofi, cheeses,. My sis in law @bro0907 spent it on two bottles of wine. 😂 #italianfood #italianingredients #cookingclass #campaniafood
Inspired by @kathybrownstev’s book on edible flo Inspired by @kathybrownstev’s book on edible flowers I did an edible flower supper club featured in my first book ‘supper club’ This weekend I briefly visited her garden. Decades of work and creativity went into creating this English oasis. It’s an hour and a half out of london near Bedford. It closes at the end of September: open Tuesdays and this coming weekend. It was odd to go on holiday so near to where I live! We had a beautiful Airbnb in Pavenham. The countryside starts nearer to home than I thought. #uk #england #gardens
Visited The speciality fine food fair today for th Visited The speciality fine food fair today for the first time. So many tastings! Great to see new products. Particularly impressed by @lamiriharissa which is smoked and delicious run by Jo Lamiri’s children and @quirkymonkeycoffee which is mushroom infused coffee and hot chocolate run by an autistic guy Darwin setting up his own business. Good for him. #foodexplorer
Bones and all. Just made tomato sauce pasta from m Bones and all. Just made tomato sauce pasta from my home made sun dried tomato concentrate made @tenutacammarana in Sicily last summer. It’s the taste of sunshine. Plus my English home-grown tomatoes. #Tomatoes 🍅 🍅 🍅 #dinner #babyledweaning
I’ve made a South African/ Botswana dish that is I’ve made a South African/ Botswana dish that is creamy samp with chakalaka. Samp is corn like hominy or pozole a native Indian or Mexican food. It’s strange that it’s a staple food in Africa. Corn is a new world food I think. Samp itself is quite bland, often eaten with beans. Chakalaka is delicious with peppers, Piri piri seasoning, ginger garlic onions tomatoes and carrots and baked beans.
Samp from Botswana. It’s husked corn and makes a Samp from Botswana. It’s husked corn and makes a porridge like carb- creamy samp. I’m rinsing, soaking and cooking today and will combine it with chakalaka tomorrow. #southafrica #botswana #samp #newworldoldworld
Did my living room floor with @woca_denmark_uk_ire Did my living room floor with @woca_denmark_uk_ireland natural floor soap yesterday which smells lovely. But high traffic areas need rewarding. This is a Scandinavian technique- regularly waxing pale wood floors. I did this floor during the first year of lockdown. I prefer waxed floors to varnished. #interiors #woodfloors
Alliums in a purple pot. Note to self: plant more Alliums in a purple pot. Note to self: plant more bobble headed alliums. Love the colour and shape. This is in a neighbours garden who I met on Saturday while working in the front garden. Traditionally the British have front gardens but now they are turned into driveways and building are developed into flats. Only very rich people in london can afford houses. But the front is very important for the community- it’s how you meet your neighbours. On Saturday I visited 2 different sets of neighbours gardens- the first time since I moved to this street 23 years ago. Our front garden is communal and has been an unloved space- I’m trying to change that. Tonight I cleaned all the wheely bins. A yucky job but otherwise they smell so bad in summer. I was thinking about all the terrible dirty jobs that someone has to do- clearing up after a road accident, or sorting out sewers, or unblocking toilets. The stuff that nobody likes to think about. #frontgardens #neighbours #londoners
What I’ve been up to: awning from @victorianawni What I’ve been up to: awning from @victorianawnings which has transformed our al fresco eating possibilities. Also been working on the front garden of our building using talented work men I found on fb marketplace: railings by @lincsecproducts ( the gates were bought by me some years ago and I’ve scraped off the rust and repainted), the arch, which took me 3 years to find on fb marketplace for the right price and size. The wisteria which will grow over the arch planted by @christina_erskine ( I’ve always wanted a wisteria and they apparently add to the value of your house), the Swiss style bike/buggy shed. Needs to be painted dark green to match the walls. My friend Jim repaired the walls, the coping, and laid the  concrete plinth. Now need to find coping for the pillars or perhaps urns for more plants. 47cm2. #interiors #exteriordesign #gates #railings #bikeshed #awning #design
Made a vegetarian paella with La bomba rice from @ Made a vegetarian paella with La bomba rice from @brindisaspanishfoods I used red and green peppers, saffron, sherry, Nyora peppers, smoked almonds and green olives #vegetarian #vegetariansummer #paella
Quick snap of my bedroom chimney wall with the @sa Quick snap of my bedroom chimney wall with the @sanderson1860 wallpaper - finally done. Never wallpapered before. By the way I’m totally open to interiors collaborations email me: marmitelover@mac.com #interiordesign #wallpaper #london
Cooking powders or flavour bombs: two of my favour Cooking powders or flavour bombs: two of my favourite are ‘chaat’ which you can buy in Indian shops- here I’ve sprinkled yoghurt with lime/achaar chaat and decorated with day lily petals. My other favourite culinary powder is @tajinuk which gives instant mexicanness to any dish. #tajin #chaat
Me and my beautiful granddaughter Ophelia. I look Me and my beautiful granddaughter Ophelia. I look a mess ( really need to dye hair but it’s sooo expensive) but I don’t care because my heart just bursts when I cuddle this little being who has been in my life for 8 months. Babies are a blessing. #granfluencer pic: @clairebelljar
Made arepas last week with masarepa, a precooked m Made arepas last week with masarepa, a precooked maize meal, topped with Wensleydale cheese which isn’t too dissimilar to a fresh Latin American cheese. I also added fresh corn kernels for texture. #colombia #venezuela #arepas #vegetarian
Quinoa salad cooked in a mushroom stock cube solut Quinoa salad cooked in a mushroom stock cube solution with hazelnuts & preserved lemons, home grown curly parsley. I’m not cooking most of my grains in a rice steamer. Turn out fluffy & perfect every time. #quinoa #grainbowl #summerfood
I took this photo of Jane Birkin when she performe I took this photo of Jane Birkin when she performed at @theroundhouse in 2008. Shabby chic with a sweet voice. #RIP #janebirkin #concert #london #rockphotographer
Oxford food symposium 2023 lots of talks, meals an Oxford food symposium 2023 lots of talks, meals and drinks
‘Soft serve’ ice cream. Easy! Add condensed mi ‘Soft serve’ ice cream. Easy! Add condensed milk & vanilla to whipped cream and freeze! Pipe out. Buy a flake if you want a 99. #nochurnicecream #99 #icecream #summer23
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