Well, what an exciting beginning it’s been for the beginning of my Kickstarter life! In case you hadn’t spotted I’m financing the publishing of my new cookbook, Bill’s Kitchen, via the crowdfunding site Kickstarter. In the week before the official launch of the campaign (today – 1st May) the book has reached just over 50% of the target for the campaign. What a start!
If you haven’t already joined in the fun then go to http://kck.st/2pwdau1 or just search ‘kickstarter Bill Sewell’ on Google.
The fantastic start has been in large part due to friends, family and customers who have generously backed the project. It’s been great to see so many familiar names on the list of backers and a very big ‘thank you’ to you.
But as the days have gone by the project has been attracting increasing numbers of backers from the USA and elsewhere. People who didn’t know me or the cafes but who like what they see on the Kickstarter page and think that they’d like to get involved. And this has been helped by the team at Kickstarter making Bill’s Kitchen a ‘project we love’, a designation that they give to less than 10% of projects on Kickstarter. So if you search under ‘Kickstarter food projects’ we’re currently no 2 in the world on the Kickstarter list of ‘new and noteworthy’ food projects. That feels pretty good to me!
However, there’s still a fair way to go. So please spread the word – and I’m told that sharing the link to the Kickstarter page on Facebook is a great way to get people to know about it, so any of that that you can do would be much appreciated.
But since in the end this is all about eating delicious food I’ll leave you with a tiny but delicious recipe (one that is not appearing in the book).
Smoked salmon and asparagus with olive oil and lime
We’ve just had a weekend of delicious food and friends and amongst many delicious things we ate this dish is perhaps the one that will stay in the memory. We are now getting local asparagus and our London friends commented on how much sweeter it was than the stuff they buy from the supermarket.
This is perfect with thinly sliced wholemeal sourdough bread.
Serves 4 for a generous starter or a very dainty lunch
8 slices best quality smoked salmon (about 200g total)
750g very fresh asparagus
2 tbs olive oil
1 lime, juice of
Lay the salmon out on 4 plates. Ideally find a slightly warm place for the plates to sit (top of an Aga is perfect) whilst you prepare the asparagus.
Break the tough ends off the asparagus. Bring a large pan of water to the boil and put the asparagus in. Bring back to the boil and boil for about 2 minutes (depending on the thickness of the asparagus) until just tender. Drain, put back in the hot pan and toss with the oil and lime juice. Arrange the asparagus haphazardly on top of the slightly warm salmon and divide any remaining olive oil/lime juice between the plates. Eat straight away so that the asparagus is still warm.