Monthly Archives: February 2013
Having been a fan of C J Sansom’s books for quite a while, I’ve been looking around for other authors who also set crime novels in Tudor England. I’ve come across Rory Clements whose books feature a John Shakespeare (and yes there is a connection to William!) who works as part of Walsingham’s extensive network of spies. His first is “Martyr”, which I’ve enjoyed, as it’s well researched and believable.It’s also a very satisfyingly long novel, again like the Shardlake series. There are others in the series and I’d certainly recommend them to anyone who enjoys C J Sansom’s novels.
Great News! Wakefield Local Studies library at Wakefield One has reopened after the recent closure to allow essential maintenence to take place. Thanks to all our users for their patience whilst the repairs were in progress. We are totally ready and raring to go to help you with your local and family history research again and look forward to welcoming you back soon!
To celebrate the Rhubarb Festival this weekend, every day this week we’ll be highlighting some of the fantastic cookery books we have in our libraries. Have you borrowed a Rachel Allen book? Rachel’s books are full of easy and delicious recipes. Look out for ‘Rachel’s Food for Living’, ‘Entertaining at Home’ and her latest, the irresistible ‘Cake’
To whet your appetite, try her Rhubarb muffins from ‘Easy Meals’
Rachel Allen’s Rhubarb muffins
150g soft light brown sugar, 1 tbsp sunflower oil, 1 egg, 1 tsp vanilla extract, 100 ml buttermilk, 100g rhubarb finely diced, 175g plain flour, 1 tsp baking powder, 1 tsp bicarbonate of soda, pinch of salt.
Preheat oven to 200 C, Gas mark 6. Line a 12 hole muffin tin with paper cases.
Place 125g of the sugar, the sunflower oil, egg, vanilla and buttermilk in a bowl and beat until well mixed then stir in the rhubarb. Sift in the flour, baking powder, bicarbonate of soda and salt and stir lightly until combined.
Divide the mixture between the muffin cases then sprinkle the remaining sugar on top. Bake on the centre shelf of the oven for 18-20 minutes or until golden brown and firm to the touch. Allow to stand in the tin for a few minutes before placing on a wire rack to cool.