On Friday August 27, at 7pm Australian Eastern Standard time, as part of the events around my upcoming audio novel, A Hundred Words for Butterfly, I’ll be doing a Basque cookalong, as a Facebook Live on Spineless Wonders’ page. During the cookalong, we’ll be creating a simple and delicious Basque fish soup, based on the version my mother used to make and which I grew up with. So that you can have everything ready before the day, I’ve made a video which explains all the ingredients to gather and prep to do before the cookalong.
To join the cookalong, register your interest here or simply join on the day.
At 5.30 pm (Australian Eastern Standard Time) on my You Tube channel, I’m premiering My Basque Country, a little video clip I made, which is about what the Basque country means to me. It’s linked to my audio novel, A Hundred Words for Butterfly (coming out in September with Spineless Wonders Audio ) and gives you a bit of an insight into the setting of the story and my own strong connections to it.
It’s going to premiere at 5.30, and isn’t livestreamed, but I’ll be online at that time to answer questions and interact in the comments. All invited! Below is the link for the watch party. Hope you can join us!
And if you can’t–well the video will be available to watch on my channel any time after 5.30 pm today.
I am absolutely delighted to announce that today Spineless Wonders Audio, who are publishing my audio novel A Hundred Words for Butterfly(which will be out on September 13)are launching a fabulous writing competition linked to the novel. Called #100words4butterfly, it invites people to create ‘100 of your best words’, whether that be micro stories, poems, songs, etc, around four intriguing writing prompts: Pilgrimage; Fork in the Road; Blast from the Past; and Confession. (All the prompts gesture back to themes/motifs in the novel). And there must also be a reference to food and drink in each piece, as that too is a feature of the novel 🙂
The comp is free to enter (via Submittable), and the prizewinners in each category will each win a copy of the audio book of A Hundred Words for Butterfly, while both winners and runners-up will have their work published in a special ebook created for the occasion, as well as being invited to read their work at a fantastic online event celebrating the release of the novel.
Head over to the competition page here for all details. Have fun–and good luck!
I’m really looking forward to the 2021 conference of the Historical Novel Society of Australasia, which this year is fully online, and happening over two weekends, with bootcamps, manuscript assessments and masterclasses happening on the weekend of 16/17 October, and the main conference program on the weekend of 23 and 24 October. This is the first time the conference has been run online–it was a decision HNSA wisely made early this year, given the uncertainty surrounding the running of events.
HNSA runs absolutely wonderful conferences, and over the years I’ve had the privilege several times of presenting at these biennial events. This year is no exception, and I’m going to be appearing on both weekends, as part of an absolutely amazing program which I’m very proud to be involved in. Wearing my publisher hat, I’m going to be presenting the all-day Publishing Bootcamp on October 16, then, also wearing the publishing hat, I’ll be one of the judges in the popular First Pages Pitch Contest on October 23. Later on October 23 (quite late in fact!) I’ll be one of a group of people talking about translating historical novels in the Lost in Translation panel: I’ll be focussing there about the experience of being involved in helping to bring about the publication of a brand new English translation of the wonderful Jules Verne’s Mikhail Strogoff. Then on October 24 I’m chairing a panel called The Dark Heart, which looks at historical novels set in the 1830’s and 40’s in Australia, especially the convict period. It’s certainly going to be a very busy couple of weekends!
Check out all details of the wonderful program for the 2021 HNSA Conference here: it’s a real cornucopia of fabulous offerings! And of course, because it’s virtual, you can access it from anywhere. Registrations are open now: don’t miss out!
Today I’m posting the recipe for the final part of our Basque-themed meal. It’s probably the most famous dessert in the French Basque country, and is known simply as ‘Gateau Basque’. In A Hundred Words for Butterfly, my characters enjoy a slice or two of it more than once!
Rather than a ‘cake’ as such, the Gateau Basque is a pie with a yummy buttery, eggy pastry, filled with a lovely egg custard flavoured with rum. There’s also a less common black cherry-filled version in some areas of the Pays Basque which are known for their cherries. Today, the pastry sometimes incorporates almond meal as well as flour, but it’s more traditional not to use it, as almonds are not a traditional part of Basque cooking. But it’s up to you!
Found on family and celebration tables and in every patisserie across the region (with people flocking to the best examples of it in town and village patisseries and fervently discussing the relative merits of each!) it’s both simple and utterly delicious, a real treat to make and to eat!
Gateau Basque (this recipe serves 6-8 people)
Ingredients for the pastry: 300 g self-raising flour (or plain flour with one teaspoon baking powder), 125 g unsalted butter (chopped into pieces), 220g caster sugar, 3 egg yolks, grated zest of one lemon
For the custard cream: ¼ litre milk, 25 g plain flour, 60 g sugar, 3 egg yolks, one tablespoon rum
Method for the pastry: In a bowl, tip in the flour, make a well in the centre, add the chopped butter, the egg yolks, and the lemon zest. (Also add in baking powder now if you are using plain flour). Mix thoroughly, working the pastry into an elastic, homogenous whole. (You can add a little water—a very small amount!– if you have trouble making it stick). Let the pastry rest for about half an hour.
Method for the cream: While the pastry is resting, mix the egg yolks, flour, sugar and rum in a bowl. Heat the milk to boiling point. Pour the hot milk onto the egg mix in the bowl, stirring the whole time. Tip the mix into a saucepan, and heat carefully, stirring as you go, till the mix is nicely thick. Do not let it catch. Turn off the heat, let cream cool.
Putting it together: Divide the pastry into two parts, roll out each of them to make two circles. Butter and lightly flour a springform cake pan, lay one of the pastry circles on the bottom, then put in the thick, cooled cream. Put the second circle on top, crimp the pastry edges together so cream is completely hidden. With a fork, score the top of the cake (without going right through), brush with a little reserved egg white and put in a hot oven for 30 minutes.
Serve warm or cold (the cake keeps really well–that is, if you can hold off eating it all!)
In a scene from A Hundred Words for Butterfly, my characters are in the charming village of Espelette and sit down to enjoy a very classic local dish: axoa (pronounced ‘atchoa’).
Traditionally served on market days, this simple and delicious Basque stew was popularised in Espelette, and in fact in recipe books is often called ‘axoa d’Espelette‘. This dish really highlights piment d’Espelette and in my previous post I indicated where you can easily buy it, but as I mentioned, hot paprika(non-smoked) will make a reasonable substitute (note that sweet paprika is too mild, and smoked paprika really doesn’t taste anything like the piment). The axoa really benefits from cooking ahead and letting it rest—for instance, you could cook it at lunchtime but serve it at dinner time. Even cooking it an hour or so ahead of serving and letting it sit will enhance the flavours. But don’t despair if you don’t have time–it’s excellent even if you don’t have time to cook ahead!
This recipe is my version of axoa, with a twist on tradition. Not only do I provide a vegetarian as well as a meat version, I use green capsicum (bell pepper) instead of the more traditional long pale green pepper (mild variety). Red capsicum however is a traditional part of the stew. And together they look just right, highlighting the traditional vibrant Basque colours of red and green! In the quantities given, the recipes each serve 3-4 people. (‘Axoa’ by the way means ‘chopped’ in Basque, referring to the meat).
Ingredients common to both versions: one large onion, 3 cloves garlic, 1 red capsicum, 1 green capsicum, olive oil, chopped herbs (parsley, thyme, bay leaf), piment d’Espelette, salt, 200 ml water or stock.
Other ingredients for meat version: 500 g diced veal (the traditional meat for this dish) or pork (which also goes well, in my experience), or 500 g minced veal or pork. Chicken could also be used.
Other ingredients for vegetarian version: 150 g soaked beans. I used black-eyed beans as they don’t take too long to cook (and we grew them!) but you could also use Lima beans (butter beans) or white haricot beans. Also, a bit of extra vegetable stock to cook the beans. If you are making the vegetarian version, cook the beans in stock first till they are at least three-quarters cooked, before adding to the basic mix to cook more.
So, first of all chop your onion, garlic and herbs. Deseed and dice the red and green capsicums. In a pan, cook the onion, garlic and capsicums in olive oil for 15 minutes then add the diced meat or the part-cooked beans, add the herbs, salt, and dash of piment d’Espelette. Reduce the heat and add the water or stock and cook at low heat, lid on, for about 45 minutes. The meat should be very tender but not falling apart, ditto the beans, and the sauce should be thick and reduced. After you turn off the heat, let the stew sit for as long as you can, before reheating, adding another sprinkle of piment d’Espelette, and serving with boiled potatoes or rice.
As I mentioned in my post about the piment d’Espelette last week, over the next few weeks I’ll be posting recipes for some simple Basque food, and thought I’d build it up so you could, if you want, create a whole Basque-inspired meal around it, similar to what my characters in A Hundred Words for Butterfly enjoy!
Today I’m introducing four simple dishes that can function either as snacks, entrees, lunch dishes or even grace a pintxo table if you want (pintxos are the Basque version of tapas). And by the way, don’t let anyone tell you that pintxos are ‘Spanish’–they are found on both sides of the French/Spanish border, just like the people who make them, because they are Basque 🙂
I’ve made all of these very recently and the photos are all my own, so you can see they are definitely home-made 🙂 All are very simple, very quick, and and very tasty! By the way, they all include a sprinkle of piment d’Espelette–great if you can obtain some, for example here or here, and I recommend it for that characteristic Basque taste. But you can certainly use good hot paprika if you don’t have any piment handy.
So here are the recipes!
Garlic and egg soup: Garlic cloves (up to 6 for 4 people); stock (chicken or vegetable) olive oil, thyme, bay leaf, eggs(1 per person) salt, piment d’Espelette, slices of bread. Cook the whole peeled garlic cloves in olive oil till they are golden, then add the hot stock. Add salt and a sprinkle of the pepper. Add chopped thyme and the bay leaf. Cook, uncovered, for 30 mins then crack the eggs into the soup to poach them. Fry the slices of bread and cut up to make croutons. And serve!
Simple Basque salad: On a plate arrange lettuce leaves with slices of Bayonne-style ham (Serrano ham is fine if Bayonne ham is unobtainable), and slices of roasted red and green capsicum. Sprinkle a vinaigrette made of olive oil and white wine or cider vinegar over the lettuce, and a small pinch of piment d’Espelette on the ham. For a vegetarian version, you can use sheep’s milk cheese (such as Manchego) instead of the ham, and you can also add other ingredients to the basics, such as tomatoes, artichokes and asparagus.
Fried sardines: You need fresh sardines for this (can be either whole, gutted and boned sardines or ready-prepared fillets). For 2 people, I used 3 sardines each. You also need an egg and some flour, salt, and you guessed it, piment d’Espelette! Beat the egg, dip each sardine in it then into the flour, making sure it’s all coated, then fry till done. Serve with a sprinkle of salt, the Espelette pepper, and either lemon or vinegar.
Mushrooms with garlic: In the Basque country, ceps or other forest mushrooms would often be used, but field mushrooms are also fine. Simply slice them finely and cook in a little butter for about 2 minutes, add crushed garlic, salt, some chopped herbs—whatever you have on hand (I used basil) and yes, a sprinkle of that Famous Pepper!
Today I’m delighted to be bringing you an interview with award-winning writer Felicity Pulman, who has embarked on a wonderful new project: republishing her popular young adult historical fantasy trilogy, Shalott, with new titles, new material and in new formats. The first book, Shalott: Into the Unknown, has just been released, and the other two Shalott: Dangerous Magic, and Shalott: End Play, will be published in September and November respectively.
Congratulations, Felicity! Why did you decide to republish the Shalott trilogy?
I wrote the first novel not realising there was more to come – and it was only when I got to the third novel that I understood what Callie’s quest was really all about. Rewriting and republishing the trilogy was my chance to ‘get it right’; to blend in a wonderful mix of magic and technology, and to seed in the ‘clues’ that there was much more to the teenagers’ quest than they first realised. It was also my chance to bring the books up to date for a new generation of readers, while introducing them to the timeless legend of King Arthur and his knights, and the mysterious and beautiful poem, The Lady of Shalott by Alfred, Lord Tennyson.
The original series came out in the early 2000s. You’ve changed the titles, but was there anything you decided to change within the stories themselves? And did you add any new material?
Basically the story remains the same, although I’ve strengthened the magical aspect, particularly from the points of view of Nimue and Morgan le Fay. Nimue’s magic helps to bring the teenagers to Camelot in order to thwart Morgan’s plans to divide the court through the love affair between Guinevere and Lancelot. But Morgan will stop at nothing to eliminate anything that gets in the way of her ambition for Mordred – and the teenagers are caught in the crossfire. I was also able to update the books to reflect society as we know it today in terms of hot button topics for teenagers, new technology, and even the deadly virus! A LOT has changed over the past twenty years.
Tell us about the process you went through in order to get the books back into print – what were the challenges? And discoveries?
I worked on an already formatted version while rewriting the novels, which caused all sorts of problems during editing and proof-reading. With hindsight I’d probably have been better off retyping all three novels! As a technotwit I knew I’d be better off asking for help rather than trying to navigate the self-publishing process on my own. Joel Naoum from Critical Mass Services has been a great help to me, finding editors, designers and printers, acting as a sounding board, and generally shepherding me through the whole publishing process. What I discovered was just how many decisions one has to make along the journey!
As a self-publisher this time, how are you promoting and publicising the books?
This is still a WIP. I’ve updated my website; I’m posting on facebook and other platforms, and also spreading the word via the various societies and writing organisations to which I belong. I need to make much more use of social media than I do, and I’m working on that, plus I’m also considering paying for some advertising. Friends like you have been really helpful with giving me ‘air time’ on your own platforms as well – much appreciated! Of course I always talk about my books at my workshops and author talks, with the age of the audience determining which books I mention. I’ll be canvassing local bookshops with copies of the trilogy, and also sending out press releases to local and any other media that I hope might be interested. Meantime I’m open to suggestions from everyone!
What advice would you have for other authors thinking of republishing their out-of- print titles?
It’s hard work but certainly worthwhile if you want to breathe new life into your books, especially if you’re technosavvy. But buyer beware: go with a reputable print company and make sure your books are readily available for purchase (as mine are through amazon and various other outlets.) If you’re outsourcing the publishing process, as I have, it can be expensive, and unless the book suddenly takes off for some reason you should realise that you’re unlikely to make any sort of profit, or even recoup your expenses.
Another of your novels is going to get a new lease of life, I believe, with your very first novel, Ghost Boy, optioned by a film production company. Can you tell us about that?
Ghost Boy is my most successful book to date, particularly as it now forms the basis of the very popular Ghost Boy tour up at the Quarantine Station in Manly, where part of the novel is set. The QS itself is a fabulous site – very cinematic, very historic, and very creepy, and students studying my novel find that the book really comes alive when they can walk in the footsteps of my characters. The film option was taken out several years ago, but I’ve now signed an option for the sale of my book, which means we’ve come one step closer to seeing my novel (and maybe its unpublished sequel: The Curse of the Quarantine Station) turned into a movie. Exciting – but I must admit I’m finding it very hard to let go!
Where you can buy Shalott: Into the Unknown, first volume of Felicity’s republished Shalott trilogy:
My audio novel, A Hundred Words for Butterfly, is currently with Spineless Wonders Audio in the early stages of preparation for production though due to the current Sydney lockdown, actual recording has not started yet. I’m using the time at the moment to put together some ideas for interesting posts about different aspects of the book, and right now I’m thinking of posts around Basque food. In the novel, you get to hear quite a bit about it–the delicious hams and cheeses and stews and cakes of the region, and especially the aromatic powdered spice known as piment d’Espelette (Ezpeletako biperra in Basque), which is an absolutely central ingredient in a lot of Basque dishes. With its rich, deep, aromatic fruitiness and mild to moderate chilli warmth, piment d’Espelette is made from the long peppers grown in only ten villages, centred on Espelette, in the northern Basque country(ie the French Basque country) . It is so highly prized not only in the region but in the whole of France that it has it own AOP designation(which means it cannot be called or sold as Espelette pepper unless it is made from peppers grown by accredited producers in that small region). The pepper has a ‘confrerie‘ or fraternity dedicated to it and its protection, and it is celebrated in an annual festival that attracts ten of thousands of people every year to Espelette. From the very simplest use, sprinkled on boiled eggs and tomatoes to its pick-me-up presence in unctuous meat stews and rich fish soups or mixed in sauces, pâtés, mustards and even chocolates, it’s a very versatile and distinctive spice.
In A Hundred Words for Butterfly, there’s an important scene set in Espelette, proud home of the ‘Famous Pepper’ as my character Helen jokingly calls it, and in this first post around Basque food I thought readers of this blog might be interested to hear a little more about that celebrated spice. And in future posts, I’ll be putting up recipes for Basque dishes, many of which feature the Famous Pepper.
Originally brought back to the Basque country from Mexico around four hundred years ago, the ancestor of the Ezpeletako biperra thrived in the soils of its new home and over time evolved to develop new characteristics that marked it as unique to that region. At the beginning, it was its medicinal qualities that were celebrated, but it very soon became the preferred spice in many Basque homes, as a substitute for black pepper which was then very expensive. And soon it started to colonise Basque cooking, but it was only in the 20th century that its central culinary and cultural importance was recognised, and its uniqueness protected and celebrated. In France, you can of course buy it pretty much everywhere; but you can also easily obtain it outside of France. In Australia, you can easily buy the ‘Famous Pepper’ powder online: for instance I’ve bought it here and here. It’s not exactly cheap outside of France but it is truly worth getting, if you’re interested in cooking Basque food: you can substitute high quality non-smoked hot paprika but it simply is not the same, and won’t have the same authentic taste.
Typically in the Basque country, Espelette peppers are sown in spring, with seedlings raised under glass in April, and planted out in mid-May when the soil has warmed up. Flowers appear in mid-June and then the fruit starts appearing. It starts off as green and gradually turns a deep red and is harvested from August to October and either sold fresh or kept to be dried. For this, the peppers are harvested with their stalks, which are then pierced to allow for food-quality string to be pushed through–the fruit is then hung to dry. Sometimes a whole lot of peppers are threaded on long ropes which are then hung on the front of houses to dry: you see these in several places in the season in the pepper area, especially in Espelette itself! Against the traditional white and red houses, it looks extremely picturesque. (But though it is still done to some extent, these days many producers dry the fruit in the air, but under glass). Then comes the next phase: making the powdered spice. Basically, once the peppers have dried in the air, they are then dried again in the oven for several hours and then ground to produce a grainy deep red or orangey-red powder. There are strict rules around it: no additive of any kind is allowed, the pepper powder must only be composed of the unadulterated ground dried fruit and as well, there can be no mixing of fruit from different growers: each accredited producer must use only their own peppers. Finally, the powder must be hermetically sealed into jars(this is how it’s mainly retailed) or shrink-wrapped packages(this is mainly for the larger quantities. )
So there you have it: the Famous Pepper! Incidentally, there are five other varieties of peppers which were brought back to the Basque country, north and south, by seafarers returning from the Americas. These include both mild and hot varieties which are rightly celebrated in their own regions. But none has quite achieved the worldwide celebrity of the piment d’Espelette 🙂
In my latest post on the international writing website, Writer Unboxed, I write about physical journeys in fiction, concentrating on how I’m doing that in a historical novel for children that I’m writing at the moment, plus looking at the classic adventure novel I consider to be one of the great ‘road trip’ novels, Jules Verne’s Mikhail Strogoff. Here’s an extract from my post:
At the moment I’m writing a historical novel for children, set in the Roman province of Brittania (Roman Britain) in the late first century AD/CE. The novel involves a great deal of journeying, as the main characters attempt to meet up with someone who always seems to be a day ahead of them, and whom they have to chase after from town to town. Eventually they do catch up with him, but not in the way they hoped and it makes matters much worse as they then have to flee cross-country to escape pursuers! This is the part I’m up to, and I know my poor exhausted characters still have a way to go!
Most of my novels in fact involve journeys of one sort or the other, it’s a natural theme of my writing—perhaps because I was brought up between two countries, France and Australia, and we travelled so much as kids. But in this one, the structure and plot of the novel absolutely depend on the physical journey. Now when you’re writing a novel like that, you have to work hard to make sure that the constant traveling doesn’t get boring for the reader (as well as tiring for your characters).
You can read the whole post here–and please do make comments(on the Writer Unboxed site) if you like!