Today I’m going to share Paul Lowe’s new book with you – Eat & Make. If you follow Paul’s story and his wonderful magazine Sweet Paul, than you’ll be happy to hear that this book is just as pretty, delicious and crafty as you’d expect from Paul. It’s a lovely collection of easy, elegant food – mixed with achievable, but beautiful kitchen crafts. Paul’s 20 years of styling experience and his love for traditional Norwegian foods and twists on classics, makes this book a beautiful edition to any bookshelf. I’ve been following Paul’s work for a couple of years now, and had the honour of joining his blog last year, so I’m super pleased to own his book.
I decided to start with the Roasted Plum Bellinis. I haven’t shared a lot of beverages on this blog, so this fresh and simple libation jumped out at me. This was the perfect drink on a Sunday afternoon to celebrate our long-awaited spring temperatures.
Next up, I’ll try his morning biscuits with cheddar, dill and pumpkin seeds, the skagen salad, his fish pie and the world’s best cake. And I’m sure we’ll spend some time making the herb wreath,a clothes pin trivet and the ombre tablecloth – everything looks very pretty, fun and achievable. Congratulations Paul on this great achievement! Eat & Make is now available at all book retailers.
Ingredients
- 2 ripe plums, halved and pitted
- 4 teaspoons of light brown sugar
- Ice-cold sparkling wine
Instructions
- Preheat the oven to 400F, with the rack in the middle position.
- Place the plums skin side down on a baking sheet and sprinkle them with the sugar.
- Bake until the plums are softened and start to get some color, about 10 minutes.
- Puree the roasted plums in a food processor or blender. Cool completely.
- Divide the plums among four glasses. Top with the sparkling wine and serve.
Notes
I used red plums, but yellow ones would give you a lighter coloured drink.
Book Cover Photos and Collage Photos © Alexandra Grablewski.
I was gifted one book from Paul’s publisher. I was not asked or compensated to write this post. All opinions are my own.
