Evey Miller has published the book A Small Pebble, which contains stories and recipes relating to her life. Photo JoJo Newby / The Daily Examiner
Evey Miller has published the book A Small Pebble, which contains stories and recipes relating to her life. Photo JoJo Newby / The Daily Examiner Jojo Newby

Add a dash of family and a splash of food

CHRISTMAS for Evey Miller is all about having family together, sharing stories and enjoying beautiful meals.

She recently compiled A Small Pebble, which holds similar values within its pages.

"Shortly after the death of my father in 2008, my mother was diagnosed with Alzheimer's disease," Evey said.

"I realised that my sisters and I were the last generation who remember our family stories."

Evey began to write down snippets from her years growing up in Switzerland.

"I wanted it for my children, so they have this little bit of Switzerland to keep."

"I've been cooking for about 45 years so it's part of my life."

Evey set out to write a book recalling memories of the past but soon found there was a matching meal for most stories she told.

"It is as much a book of quirky stories as it is a cookbook."

"The food brings people together.

"Just like at Christmas time, when we have everybody around the table celebrating."

The book captures a combination of Evey's family stories, snapshots of life, customs of the Swiss city of Basel and seasonal recipes of the region.

"This book is a small pebble that I place in the relentless path of forgetting," Evey said.

A Small Pebble is currently being printed.

Evey intends to launch her book in Grafton early next year.

BRUNSLI (LITTLE BROWNIES)

Ingredients:
200g sugar
250g almonds, ground
1tsp cinnamon
2tbsp self raising flour
2 egg whites
200g dark chocolate

Method:
MIX sugar, almonds, cinnamon and flour in a bowl. Whip egg whites until stiff and fold into dry ingredients. Melt chocolate and incorporate into the mixture. Spread dough 5-7mm thick onto the kitchen bench sprinkled with sugar. Cut out shapes with small biscuit cutters and place on oven tray covered with baking paper.
Allow to dry for several hours. Bake in a hot oven (200-220degrees) for five minutes.



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