The Cookbook
Our first publication “Soups, Tarts and Thursday Nights” is now available from the Mill or by Mail Order. The book contains many of the Mill's most popular recipes, explained in the style that has become the hallmark of Otterton - relaxed, informal but above all user friendly. There's everything here from simply surprising soups to extravagant party pieces and sumptuous desserts. This book is designed to take readers on a journey across continents of fun and adventure.

But this is no cookbook in the traditional sense. Soups, Tarts & Thursday Nights is actually so much more than a bunch of recipes. There are interviews with several of the Mill's Devon based suppliers and features on the Watermill alongside other aspects of local culture and literally hundreds of superb photographs of people, places and, of course, the food. Quite simply, there has never been a cookbook quite like this before.

With text by Carnegie Medal winning writer Mal Peet and Elspeth Graham, photography by Piers Rawson, Pauline Rook and Kimberly Rainford and
imaginative design by Tony Weaver, “Soups, Tarts and Thursday Nights” is a major publication. 160 beautiful full-colour pages and spiral bound for ease of use with a wipe down cover. Price £18.50 (+ p&p if ordered by mail).
INGREDIENTS
1 x 7 ½ ’flan tin
pastry
4oz flour
2 oz butter
2 oz vanilla caster sugar
1 egg yolk
a little water
1/4 tsp finely grated lemon peel

filling
6 eggs
9 oz golden sugar
Very finely grated zest and juice of 3-4 un-waxed organic lemons,
6 floz double cream
icing sugar for dusting

 

YUMMY LEMON TART

Pre heat oven to 150 oC/ Gas 2

For the pastry
Rub fat and flour together
Add sugar & lemon peel
Beat in egg yolk and enough water to make a moderately soft dough
Chill until needed.
When required roll out lightly and quickly and lay on a lightly dusted butter flan dish and blind bake until golden brown.

For the filling
Place the eggs and sugar in a deep bowl and mix until blended, try to avoid it frothing too much. Stir in lemon zest and juice. (At this stage if you don’t like lemon bits in your tart then you will need to strain this mixture after it had had time for the flavours to come out, about ½ hour). Otherwise gently stir in the cream and pour the mixture slowly into the pastry case and plac ein oven and bake for 30-35 minutes until it has just set but still wobbles. Remove from oven and allow to cool fully. Serve dusted with icing.


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