Recipes
22 November 2010
My mother and grandmother both made Spanish cream often as a dessert and I have used their recipe as the basis for my special Christmas version of this old fashioned classic.
- 3 punnets ripe strawberries
- 1 packet strawberry jelly crystals
- 3 cups full cream milk
- 20g gelatine
- 1 vanilla pod
- 2 eggs separated
- 120g caster sugar
- Pinch of salt
- 4 tablespoons Drambuie
- 300mls cream
Take two of the punnets of strawberries, remove the stalks, cutting each strawberry in half lengthwise. Lay the strawberries in the bottom of a lovely glass bowl.
Dissolve the jelly crystals in 500mls boiling water, allow it to cool a little and pour the liquid over the strawberries. Place this in the refrigerator and leave overnight or for at least two hours to set.
To make the Spanish cream, soak the gelatine in 1 cup of the milk.
Put the remaining 2 cups milk into a saucepan, split the vanilla pod and bring to the boil.
Meanwhile beat 2 egg yolks with the sugar to a cream with a whisk, adding a pinch of salt.
Add the hot milk to the yolk mixture. Return to the saucepan adding the gelatine and milk and stir well over the heat until the mixture thickens. Do not allow to boil as the mixture will curdle.
Whisk 2 egg whites stiffly in a separate bowl, then fold the egg whites with the Drambuie into the milk mixture while still warm.
Allow this to become almost cool but still not setting, before pouring the Spanish cream on top of the strawberry jelly.
Place in the refrigerator overnight to set.
To serve, softly whip the cream and spread this over the Sapnish cream. Chop the remaining punnet of strawberries into small pieces and scatter over the cream. Serves 10-12.
Recipe by Lauraine Jacobs
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22 November 2010
This trifle is completely home made. It involves making a classic genoise sponge, stewing strawberries for the strawberry jelly, making a rich silky crème anglaise, whipping the cream and selecting some perfect strawberries for the top. Some may like to buy the prepared versions of these components, but then Christmas is about families and sharing joy, and I’m sure everyone will admire the special effort you have made. And the flavours are truly divine!
For the genoise sponge:
* 4 eggs
* 130g caster sugar
* a few drops pure vanilla essence
* 100g flour
* 100g unsalted butter, melted and cooled
Prepare a 22 cm cake tin by lining with baking paper and brushing the sides with butter, and then lightly coating in flour. Set the oven at 180ºC.
Break the eggs into a large bowl and whisk together with the sugar over a pan of very hot water until the mixture is thick and mousse- like and has doubled in bulk. (This is best done with a Kitchen Aid or Kenwood mixer, but the results are just as good, if not better, if you use whisk by hand in a bowl set over heat. It will take at least 10 minutes, however.) Add the vanilla essence.
Sift the flour and fold in gently, then add the butter, mixing in as rapidly and carefully as possible. Turn the mixture into the prepared tin, and bake for 25 – 30 minutes. Cool on a rack.
For the fresh strawberry jelly:
* 4 punnets strawberries
* 6 tablespoons sugar
* 1cup water
* 15g gelatine powder
Remove the tops from the strawberries and cut each berry into half. Place in a heavy bottomed saucepan with the sugar and water and very gently bring to a simmer, ensuring that all the sugar has dissolved. Simmer for about 3 minutes, so that the juices run form the strawberries, then allow to cool.
Heat the gelatine with a little water in a small pan until it dissolves, but do not let it boil. Stir the melted gelatine into the cooled strawberries in their juice, and when leave until it is almost setting.
At this point you can line a clear glass bowl with sponge by cutting the sponge into fingers and laying them to completely cover the base of the bowl. Sprinkle the sponge with liqueur such as Cointreau, or with a sweet sherry. Then as the jelly starts to set, tip this onto the sponge in the bowl.
For the crème anglaise:
* 1 cup full cream milk
* 1 cup cream
* 1 vanilla bean, split
* 5 egg yolks
* 100g caster sugar
Bring the milk and cream, with the vanilla bean to simmering point in a heavy stainless saucepan. Take from the heat and allow the liquid to infuse with the vanilla. Whisk the yolks with the sugar in a separate bowl until light and frothy. Tip the warm liquid from the pan onto the egg yolk mixture, stirring carefully. Rinse out the pan, then return the mixture to the pan, place over a moderate heat and stir constantly with a wooden spoon until the mixture thickens to coat the back of the spoon when it is lifted from the pan. Do not let the custard boil as it will split and curdle. Strain when thick into a clean bowl, and remove the vanilla bean. Allow to cool a little.
For the topping:
* 500mls cream
* 2 punnets strawberries
* 70g almonds
* 70g sugar
Whip the cream until firm. Hull the strawberries. Cook the almonds in a heavy pan with the sugar over very gentle heat until the sugar melts, then turns golden brown. Remove from the heat immediately and tip onto a sheet of baking paper to set. When cool, chop into pieces.
To assemble the trifle:
On top of the sponge, Cointreau and strawberries in jelly, as explained above, pour over the custard on the point of setting. Top the whipped cream, then top a layer of praline and strawberries. The trifle can be made up to 12 hours ahead so that the flavours melt into each other. Serves 10-12 (at least) .
Recipe by Laurzaine Jacobs
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22 November 2010
Peas, feta cheese, mint and olive oil
You could use fresh peas for this, if you have the opportunity to get really tender young peas. Otherwise be like me and be unashamed to use frozen baby peas. The feta and olive oil take the humble pea into the realm of gourmet vegetables.
- 1kg frozen peas
- 3 tablespoons olive oil
- 100g creamy feta cheese, roughly crumbled (I recommend Zany Zeus brand)
- 1/2 cup fresh mint leaves
- Salt and freshly ground black pepper
Fill a saucepan 2/3 full with water, add salt and bring to a simmer. Add the frozen peas and when the water returns to the boil, simmer for 4-5 minutes. Drain well.
While hot, tip the peas into a serving bowl, toss the olive oil through, and add the crumbled feta with the mint leaves. Toss very lightly, grind plenty of black pepper over at serve hot or room temperature. Serves 8.
Roasted potato, carrot and roasted peppers with rosemary
This mixture of potato, carrot and peppers roasts together in the oven with rosemary. It’s deliciously simple and can be done ahead and either served at room temperature or reheated quickly.
- 1kg baby new potatoes, scrubbed
- 300g baby carrots, scrubbed
- 2 red peppers, de-seeded and cut into strips
- 3 big sprigs rosemary, roughly chopped
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
Preheat the oven to 190°C.
Prepare the vegetables and pile them into a large roasting pan. Toss well with the olive oil, rosemary, salt and pepper.
Place in the heated oven and roast for one hour or until the vegetables are starting to colour. Remove and keep warm until needed. Serves 8.
Courgette strips with parsley, olives, black pepper and olive oil dressing
Some of my family are fussy about eating courgettes, but prepared this way, the vegetables are still quite crisp, and gain plenty of flavour from the garnish.
- 6 fresh firm courgettes, cut into 5-6 strips lengthwise
- 3 tablespoons olive oil
- ½ cup fresh Italian parsley
- 3 tablespoons pitted black olives, lightly chopped
- 1 tablespoon freshly ground black pepper
Blanch the courgette strips in boiling salted water for one minute. Refresh under running cold water.
Toss the courgettes dry. Heat the olive oil in a wide pan and toss the courgette strips well in the oil. Add the olives, parsley and black pepper and toss briefly over the heat together before turning into a serving bowl. Serves 8.
Recipes by Lauraine Jacobs
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22 November 2010
Cognac Cocktails
Rather than starting out with bubbles this Christmas, try this really refreshing cocktail I first encountered when attending a special dinner a couple of years back at the Richmond Hill Larder in Melbourne.
- 2 nips XS Cognac
- 2 or 3 ice cubes
- 1 tablespoon fresh lime juice
- Sprigs of fresh mint
- 200mls dry ginger ale
- 1 slice of fresh lime
Pour the cognac into a tall glass with several ice-cubes, add the lime juice and the mint. Top up with the ginger ale and add a slice of fresh lime to decorate.
Children’s cocktails
Don’t miss the kids out. They will really feel special if you make them elegant cocktails too. Rub the top edges of the glass with a little orange juice and then dip the rim in caster sugar for a really special feel.
- 1/3 glass fresh orange juice
- 2/3 glass dry ginger ale
- ice cubes
- sprigs of fresh mint
- slices of fresh orange
Place the ice cubes in the glass, add the orange juice, top up with ginger ale, and add sprigs of mint and fresh orange slices.
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22 November 2010
SALAD ROUGE
This is the recipe I want to be remembered for. It was created for a Cuisine magazine feast celebrating Christmas and has become a staple of many Christmas celebrations across New Zealand. Prepare everything ahead, refrigerate but bring back to room temperature before serving.
- 5 small red peppers, de-seeded, stalks and membranes removed and cut into wedges
- 3 small red onions, peeled and cut into wedges
- 4 medium beetroot
- 4 large carrots, peeled and cut into neat diagonal slices
- 2 large acid free tomatoes
For the dressing:
* 1 orange, juice and zest cut in thin strips and blanched
* 1 tablespoon runny honey
* ¼ cup olive oil
* salt and freshly ground black pepper
* a few fresh basil leaves for garnish
Heat the oven to 180ºC and roast the pepper and onion wedges until soft and mellow (about 25 minutes.) Keep aside
To prepare the beetroot, boil in water for about 40 minutes until tender, cool and remove the skins. Cut into rough chunks.
To prepare the carrots, cook in salted water with a pinch of sugar for about 10 minutes, until soft but not mushy. Keep aside.
Wash the tomatoes well and cut into neat chunks.
Make the dressing by mixing everything together in a small screew top jar.
Place the vegetables on a large white platter, and drizzle over the dressing. Garnish with a few torn basil leaves and serve at rooms temperature. Serves 10-12.
Recipe by Lauraine Jacobs
ROAST ROOT VEGGIES
Crisp roasted vegetables are an absolute must as part of Christmas feasting. By par-boiling the potatoes and kumara before they go in the oven, you will have really crispy roasted veggies. This is a dish that cannot be cooked ahead but you can prepare the vegetables, including the par-boiling ahead of time.
- 4 large roasting potatoes (Agria)
- 4 large kumara
- 1 kg pumpkin, peeled and seeds removed
- 4 thick parsnips, peeled
- 4 tablespoons olive oil
- salt and freshly ground black pepper
- a handful of fresh thyme sprigs
Peel the potatoes and kumara and cut into even pieces. Place in a large saucepan, cover with water, add 1 tablespoon salt and bring to the boil. Simmer for about 10 minutes, and drain well.
Cut the peeled pumpkin into chunks about the same size as the kumara and potatoes.
Cut the parsnips into long slices, lengthwise.
Heat the oven to 200ºC and place a large shallow roasting pan in the oven to heat.
Add the olive oil to the heated pan, tip all the vegetables in and toss to coat lightly in oil. Grind over pepper, add salt and thyme, and cook until crisp and golden (about 50 minutes). Turn onto a heated platter and serve at once.
Serves 10-12.
Recipe by Lauraine Jacobs
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22 November 2010
A selection of wonderful bites to start a Christmas Feast
Crayfish and avocado on rye
Crayfish is always a luxury, so a little can go a long way in this refreshing appetizer
- 1 500g crayfish tail, cooked
- 1 avocado, peeled
- 1 lemon
- 1 egg
- 1 teaspoon Dijon mustard
- 1 cup light olive oil
- 6 slices rye bread
- fresh dill to garnish
Remove meat from the shell carefully keeping it in one piece. Slice the tail into very thin medallions and keep aside. You will need 16 slices.
Cut the avocado in half, remove the stone and cut into 16 thin slices. Make the mayonnaise by placing a whole egg and the juice of 1 lemon in a food processor with the mustard. Whizz to combine and then slowly drizzle the oil in through the machine’s feed tube while the motor continues to run. When all the oil has been absorbed, season to taste with salt and pepper.
Cut the crusts from the bread and spread with mayonnaise. Cut each slice of bread into four triangles. (Or you could cut the bread into circles with a cookie cutter.)
Place a slice of crayfish on each, top with avocado and decorate with a sprig of dill. Makes 16.
Scallop skewers
Marinate the scallops with lime juice and wasabi and place on skewers to grill.
- 16 fresh large scallops
- 2 tablespoons extra virgin olive oil
- 2 limes, juice and zest
- 1 teaspoon wasabi paste
- Salt
Pick the scallops over to remove any remaining gut.
Mix the oil, lime juice and zest with the wasabi paste and salt in a bowl. Put the scallops in the mixture and marinate for at least two hours.
Thread the scallops on to small skewers that have been soaked in cold water.
Heat the grill and cook under gentle heat until just turning opaque.
Eat at once. Makes 16.
Sliced Baby Paua with parsley and lemon
These delicacies are enjoyed in our export markets but recently have been available in selected fish distributors or can be ordered and delivered fresh or frozen. This is a perfect way to spoil the family at Christmas and a little goes a long way, as they say.
- 6 baby paua (thawed in the shell)
- 2 tablespoons of a delicate flavoured olive oil (grapeseed)
- Salt and freshly ground black pepper
- 2 lemons, juice only
- 1 small bunch Italian parsley, very finely chopped
Take the paua from the shell, and remove the gut and the brown bits, but you may like to keep the liver attached. With a paper towel you can rub the black surface from the paua so it is a light white-ish grey colour.
With a very sharp knife, cut the paua into thin strips. There is no need to bash the paua as it very tender at this young age. Season with salt and pepper.
Heat the oil in a heavy frying pan until it is smoky hot. Take half the paua and cook this first batch over quite a hot heat so that it sears quickly. Add half the lemon and swirl it around with half the parsley. Tip into a small serving bowl.
Repeat this remaining batch of paua.
Hand around with small toothpicks. Serves 8 as an hors d’oeuvres.
Marinated raw snapper
For as long as I can remember we have had fish marinated in lemon and then served with freshly squeezed coconut as part of our family Christmas celebrations and serve it as my grandmother did. Never use light coconut cream or coconut milk!
- 750g fresh snapper fillets
- 5 lemons, juiced
- 3 tablespoons flaky sea salt
- 5 spring onions, very finely chopped
- 400mls fresh (or canned) thick coconut cream
- Freshly ground black pepper
- 2 tablespoons chopped coriander or parsley
Slice the fish into small bite sized pieces. Place in a glass bowl and cover with lemon juice and the salt. Leave overnight, refrigerated.
About 2 hours before serving, tip the fish and lemon juice into a sieve, and allow the lemon juice to run off.
Return the fish to a clean serving bowl, add the spring onions and coconut cream. Stir well, grind over the black pepper, add the coriander and taste for salt. Surprisingly you may need to add more! Serves 8 as an hors d’oeuvres.
Recipes by Lauraine Jacobs
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22 November 2010
Serve this luxurious salad on a large platter for maximum effect. The seafood can all be prepared and cooked the night before Christmas and each shellfish kept carefully refrigerated. Toss together with the lemon segments and avocado and the vinaigrette just before serving..
- 1 medium fresh crayfish, (800g) preferably live.
- 300g green prawns, shelled with tails still attached
- 300g fresh scallops
- 1 kg small mussels, in the shell, scrubbed if necessary
- 2 firm ripe avocados
- 2 juicy fresh lemons
- 1 bunch watercress, picked over and stalks removed
8 2 small cos lettuces
For the lemon vinaigrette:
- 1/4 cup lemon juice
- 1 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- Plenty of salt and freshly ground black pepper
- ½ cup flat leaved parsley leaves picked off the stems
Drown the crayfish in water, and add to a large pan of boiling salted water. Simmer until the meat turns opaque, then refresh immediately in ice-cold water. Pull the tail from the body by twisting it, remove from the shell and cut the meat into neat chunks. Put this meat aside. Keep the head and shell for another use such as crayfish bisque. (Freeze it until you are inspired to use it.)
Heat a little olive oil in a heavy pan and gently fry the prawns until they turn opaque. Keep aside.
Wipe out the pan, add more olive oil, and quickly sear the scallops so that the meat just sets but is still rather quivery.
Heat about a cup of water in a deep saucepan and add the mussels. Simmer until the mussels open. Reserve the juices in a bowl, open the mussels and place immediately in these juices so that the mussels remain plump and juicy. Discard the shells.
When ready to assemble the salad, peel the avocados and cut into neat chunks. Peel the lemons with a knife to remove all the pith, and cut into neat segments, removing all the membranes and pips.
Arrange the washed and dried watercress and baby cos lettuce leaves on the platter. Very gently toss the crayfish, prawns, scallops, and drained mussels together. Place on the platter and scatter over the avocado and lemon segments.
Make the vinaigrette, and pour this over. Finally decorate with flat leafed parsley leaves, removed from their stalks. Serves 10-12.
Recipe by Lauraine Jacobs
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22 November 2010
Scallops are always a treat for me. And the added bonus of this recipe is that the scallops can be prepared ahead, refrigerated and cooked on the barbecue or in a hot oven. If you’re serving Champagne to celebrate the festive season, these will be perfect.
- 3 dozen scallops (4 per person)
- 16 scallop shells for serving.
For the herb and lemon topping:
* 300g baby spinach leaves
* 3 tablespoons olive oil
* 1 lemon, grated zest and juice
* 1 teaspoon sea salt
* Freshly ground black pepper
* 3 tablespoons chopped chervil, dill and parsley
* Extra sprigs chervil
For the tomato and chorizo topping
* 3 medium tomatoes, skin and seeds removed, and flesh diced
* 6 slices chorizo, finely sliced
* 2 tablespoons chopped parsley
* 1 tablespoon olive oil
* 1 lime, grated zest and juice
* 1 teaspoon sea salt
To prepare the scallops:
For the first topping, saute the spinach leaves in a dash of olive oil and cook briefly until the spinach wilts. Drain very well and chop roughly.
Mix the olive oil, lemon zest and juice, salt, pepper and herbs together. Toss half the scallops in this mixture and keep refrigerated until ready to cook. Place a teaspoon of the spinach mixture in 8 of the shells, top with two scallops and cook over the heat on a barbecue (or for 4-5 minutes in a 200°C oven) until the scallops are just turning opaque. Decorate with a sprig of chervil after cooking.
For the second topping, mix the diced tomato, chopped chorizo, parsley, olive oil, lime juice and salt together. Put a teaspoon of this mixture in the other 8 shells, and place the rest of the scallops in the shells, 2-3 to each shell. Spoon a little of the remaining tomato and chorizo mixture over the top of the scallops. Keep refrigerated until needed, then cook over the heat on a barbecue, “(or for 4-5 minutes in a 200°C oven) until the scallops are just turning opaque.
Place all the shells with the scallops on a serving tray, and hand around while warm, with some crusty bread to mop up the juices. Serves 8.
Recipe by Lauraine Jacobs
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22 November 2010
Hot Smoked Salmon Platter
There’s nothing easier to prepare nor more popular than a platter of hot smoked salmon served with Champagne to kick start the Christmas festivities or as a centerpiece with drinks. I like to slightly warm the salmon, and surround it with a feast of small tastes.
- 1kg side hot smoked salmon
- 1 medium red onion very thinly sliced
- 4 tablespoons salted capers, fried for 2 minutes in 1 tablespoon butter
- 2 lemons cut into thin wedges
- 1 cup sour cream, mixed with 1 tablespoon black pepper and chopped parsley
- Small pot of lemon and dill mustard
- 2 hard boiled eggs, finely chopped
- 1 baguette, cut into thin rounds
- Sliced dark German rye bread
- Sprigs of fresh dill
Place the warmed side of salmon on a large platter.
Arrange all the condiments around, and provide extra toast and rye bread on a side plate. Allow guests to help themselves.
Recipe by Lauraine Jacobs
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22 November 2010
Traditional Roasted turkey or stuffed turkey breasts? Take your pick of two sensational recipes
ROAST TURKEY WITH TWO STUFFINGS
Two stuffings make this turkey very festive, with dried pear, sausage and herb stuffing for the main cavity, and an oyster and bacon stuffing for the small area by the breast.
- 3.5 to 4.5kg turkey (preferably an organic free range bird)
For the pear, sausage and herb stuffing:
* 2 onions, finely chopped
* 2 tablespoons butter
* 200g dried pears, soaked in boiling water and chopped
* 500g sausage meat
* 1 orange, zest and juice
* 1 cup fresh white breadcrumbs
* 4 tablespoons chopped parsley
* 4 tablespoons chopped rosemary
* Salt and freshly ground black pepper
For the oyster and bacon stuffing:
* 2 tablespoons butter
* 1 onion, finely chopped
* 4 tablespoons butter
* 4 rashers bacon, finely chopped
* 1 cup fresh white breadcrumbs
* 200g oysters, chopped, with their juices
* 4 tablespoons chopped fresh thyme
* zest and juice of 1 lemon
* Salt and pepper
For roasting:
* Extra virgin olive oil
* Salt and freshly ground black pepper
* Extra fresh thyme sprigs
* 4 cups light chicken stock
To make the pear stuffing, place the onions in a frying pan with the butter and sauté over gentle heat until soft and starting to turn golden brown. Remove and cool.
Turn the sausage meat into a large bowl, adding the onions, drained pears, orange zest and juice, breadcrumbs, herbs and plenty of seasoning. Mix well together, and then fill the large cavity between the turkey’s legs, when the stuffing is completely cold. Tie a string around the body, including the legs to hold the turkey together.
To make the second stuffing, melt the butter in a frying pan and add the onion. Fry gently until turning golden, then add the bacon. Continue to fry until the bacon starts to get crispy. Remove from the heat, and add the breadcrumbs, oysters and juice, thyme, lemon zest and juice, and salt and pepper. Mix well and stuff this mixture, when completely cold in the neck cavity which is next to the turkey breast.
To cook the turkey, rub the surface with olive oil (or butter) and sprinkle with plenty of salt and freshly ground black pepper. Add small sprigs of thyme over the surface.
Place in a roasting pan with 2 cups of the stock. Place in a pre-heated oven at 200ºC and bake for about 2 ½ hours or according to the time indicated on the packaging. Baste with the juices occasionally. The turkey should be crisp and golden and the legs will become quite loose when completely cooked. Rest the bird, loosely covered in foil while you make the gravy.
To make the gravy, discard most of the fat that has run from the bird, ensuring that you do not tip away the golden drippings. Add about 3 tablespoons of flour to the pan, stirring well over the heat to scrape up the pan drippings. Allow the flour to brown slightly before adding the remaining stock. Stir until the gravy comes to a simmer and then allow to bubble away very slowly while the turkey is carved.
To serve, place the sliced turkey on a platter, surround with spoonfuls of stuffing, and some chipolata sausages and bacon rolls that have been roasted separately. Serve the gravy in a jug.
Recipe by Lauraine Jacobs
STUFFED TURKEY BREASTS
Serving turkey breast is so much more simple than dealing with a whole turkey, but if you’re determined to cook a showpiece bird this method and stuffing will work well for that too. Follow the cooking times for a whole bird from the instructions on the packaging and double the amount of stuffing.
- 4 turkey breasts (about 2kg in total)
- ½ cup salt
- 2 cups cold water
- 2 onions
- 2 tablespoons olive oil
- 200g dried apricots, softened in a little boiling water
- small bunch of fresh tarragon, chopped
- 1 cup fresh white breadcrumbs
- salt and freshly ground black pepper
- 3 bay leaves
- 500g streaky bacon
- 2 tablespoons butter and oil mixed
- 2 tablespoons flour
- 2 cups chicken stock.
First brine the turkey breasts for a really moist result. Place the turkey breast fillets in a deep dish large enough to hold them easily. Rub the salt all over the turkey. Add cold water to cover, rubbing the meat until the salt dissolves. Place the turkey in the water, in the refrigerator and leave for about an hour. (If cooking a whole turkey you will need to double the salt and cover the whole bird with water.) Remove turkey from the salt water and rinse well under cold running water for several minutes until all traces of salt are gone.
Meanwhile prepare the stuffing. Chop the onion finely. Place the olive oil in a heavy frying pan and when heated add the onion and cook until soft and golden brown. Remove from the heat, and add the chopped softened apricots, breadcrumbs and chopped tarragon. Season well and allow to cool completely.
Place two of the turkey breasts on a clean bench. Spread the stuffing over the breast, and then top each with the other half. Roll about two pieces of bacon around each parcel, skewering the ends together with a toothpick, and place on top of the bay leaves in a roasting pan.
Cook at 200°C for 30 minutes, basting occasionally. Cook another 15 minutes with the heat reduced to 180°C. Test with a skewer to ensure the juices run clear.
When cooked, remove from the oven and cover loosely with foil and allow the turkey to rest for at least 15 minutes so the juices set. Make gravy with the pan juices by adding a little flour to the pan and scraping well. Tip in the chicken stock and bring to a simmer stirring continually.
To carve the turkey parcels, cut neat slices through the meat. Serves 8-10.
Recipe by Lauraine Jacobs
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