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By Jack Kramer


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Additional info for The suburban farmer's handbook : a comprehensive guide to growing and preserving your own food and drink

Example text

Finely chop the garlic and spring onions. 2. Mix together all the ingredients to a chunky sauce. Spread onto your sandwich. Marble RYE No, this is not a marble chocolate sponge but a classic Jewish caraway-scented rye bread – the kind you get if you order a sandwich from a deli in New York’s East Village. In fact, the marble rye bread has been made immortal in an episode of the TV series Seinfeld, where Jerry robs an old lady just to get hold of one – and that’s exactly how delicious it is. Old-lady-robbingly good.

2. Some kind of amalgamation of bread and cheese, called ‘breese’. Love the breese. 3. Warm, soft bread. 4. Crispy, buttery crust. Croque madame Simone de Beauvoir was wrong: woman isn’t the second sex. Woman is the first, at least when it comes to grilled sandwiches. To my mind, everything becomes tastier if you put a fried egg on top. This applies especially to the French bistro classic croque monsieur, which is transformed into the, in every sense, superior croque madame just by adding one of those.

Makes 4 sandwiches 8 slices of Pain de Mie butter FOR THE PEANUT AND ALMOND BUTTER 240g/8½oz/1½ cups salted peanuts 150g/5oz/1 cup almonds 2 tsp clear honey 1 tsp salt FOR THE GRAPE JELLY 1kg/2lb 4oz red grapes, the deeper the colour the better 100ml/3½fl oz/scant ½ cup water 1 lemon 450g/1lb/2 cups jam sugar with pectin 1. Start by making the peanut and almond butter. Preheat the oven to 150°C/300°C/gas 2. Slow roasting is the key to a flavourful peanut butter, so spread the nuts and the almonds out on an oven tray and roast on the centre shelf for 20 minutes or until they start to colour – making sure they don’t burn.

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