Tag Archives: cooking

An evening fit for a foodie! L’atelier des Chefs launch Mobile Kitchen

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IMG_5100One of the best things you’ll find about being a writer is the occasions when you get to review a restaurant or get invited to an event which involved food and drink but unlike the usual, L’atelier des Chefs wanted us to cook our own dinners and what a treat it was!

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L’atelier des Chefs are the guys that want you eat well but learn while you’re doing all the eating. Their service have two static Kitchens located in the West End of London where they offer events a public cooking classes. ‘Mobile Kitchen’ is now L’atelier des Chef’s latest offer with a chance for you to bring your kitchen to a venue of your choice be it a hotel, outdoor space or your workplace making it an ideal team building or party opportunity. With no limit to how many guests you can have, this is also perfect for a super special date too. The highly trained chefs well then teach you to make a variety of dishes and cocktails too! All abilities welcome, you can get as interactive as you want and with the chefs providing everything you need, this takes the stress out of possibly having to cater your own dinner party! Your guests will be blown away and very very jealous.

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We checked out the launch which was hosted at the iconic Oxo building. With St Pauls in the background as the sun was setting, It was such a perfect and unique ocation for a cooking event and not so daunting for those who would feel a cold sweat at the thought of being in a professional kitchen. On the menu was something with everything from Sushi to Seabass Ceviche, there was even a mixologist who taught you to make your own cocktails which was followed by a desert menu which featured, Crêpes, Chocolate Truffles and Mille Feuille to name a few. A personal highlight was actually getting to make the Sushi and finding out all the tricks from the pros something I will definitely be trying out at home and that’s exactly what made the experience so versatile and great value, you get to utilise those skills back in your own kitchen and you might surprise yourself and find that you could be the next Gordon Ramsay… well not quite but by the end of the night, you will definitely feel like a pro.

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What was all the more special and brilliant about this event like was that it was such a social and interactive experience giving us a chance to fully revel in our good efforts! I found myself quite the Sushi making master but equally having a laugh at a failed Mille Feiulle after a few cocktails was definitely a good talking point. So swap the sadly catered food at the Christmas Party for a Mobile Kitchen event and who knows who you’ll bond over a burger with… one that you’ve made yourself!

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All of the recipes we made can be found at http://www.atelierdeschefs.co.uk/en/recipes.php  as well as details on their other cooking classes at the cookery school with prices starting from £15

And if you’re running to your phone to book a Mobile Kitchen event contact Veronica Suess on 020 7659 9961

Happy Cooking!

 

Romantic Food Ideas For Valentine’s: Queen of Tarts

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Romantic Food Ideas For Valentine's Queen of TartsThe perfect savoury starter developed from the Good Housekeeping Institute’s famous Triple-Tested recipes, a team of expert GHI chefs have created and tested this dish to ensure it satisfies every time.

 

Queen of Tarts

 

 

Hands-on time: 15min

Cooking time: 25min

Serves: 6

 

Ingredients:

For the puff pastry: 

  • 225g (8oz) strong white bread flour
  • 225g (8oz) butter, chilled
  • 1tbsp lemon juice

For the filling:

  • 300g (11oz) light cream cheese
  • Finely grated zest of 1 lemon
  • 2tbsp fresh dill, finely chopped
  • 200g (7oz) pack hot-smoked or smoked salmon, skinned and flaked
  • 4 spring onions, finely sliced

 

Method:

  1. Sift the flour into a bowl with a pinch of salt. Dice 50g (2oz) of the butter. Flatten the rest into a 2.5cm (1in) thick slab.
  2. Rub the diced butter into the flour. Then, using a knife, stir in the lemon juice and about 280ml (9½fl oz) cold water to make soft, elastic dough. Knead on a lightly floured surface until smooth. Cut a cross through half the depth.
  3. Open out the ‘flaps’ and roll out the dough, keeping the centre four times as thick as the flaps.
  4. Put the slab of butter in the centre and fold the flaps over it. Gently roll out to make a rectangle measuring 40.5 x 20.5cm (16 x 8in). Mark off three equal sections from top to bottom. Fold the bottom third of the pastry up over the middle, and the top third down. Wrap in clingfilm and chill for 30min (or freeze for 5-10min).
  5. Repeat the rolling, resting and turning four more times, ensuring the folded edges are to the sides each time.
  6. To make the tarts, preheat oven 200°C (180°C fan) mark 6. Unroll puff pastry and cut or stamp out six individual-sized heart shapes, about 9cm (3½in) diameter. Arrange hearts on baking sheets, spacing a little apart. Score a border 1cm (½in) from the edge of each heart. Use a fork to prick pastry well inside the border.
  7. Bake pastry hearts until golden and risen – about 20-25min. Remove from oven and use the back of a spoon to press down the pastry carefully inside the border to make room for the filling. Cool completely, then tip/scrape out any loose crumbs from the cases (so they won’t get into the filling).
  8. To make filling, mix together cream cheese, most of the lemon zest and dill, and some seasoning (if mixture is too thick, loosen with a little milk). Spoon into cooled tarts, level gently, then top with the flaked salmon and spring onions. Scatter over the remaining lemon zest and dill, and some freshly grated black pepper. Serve.

 

 

 

 

Spiralizer Review: Is This The Coolest Kitchen Gadget?

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Spiralizer review

vegan bolognese courgette pastaI never thought I would be the type to write about a kitchen gadget but here it is: my love for my Westmark Spiromat 11332260 Spiralizer. My spiralizer was actually a birthday present from my brother. Even weirder for me, to ask for something domestic for my birthday. Anyone who knows me knows that I am not domestic. But if anything will turn anyone into a (one-time) domestic goddess it is the spiralizer. I made vegan bolognese with it. (Above picture)

So what does it do? Well it turns vegetables into noodles and pasta. Yes, that’s it. Why so good? Well it’s fun to use and instead of having carbs you can have courgette pasta. Which is absolutely delicious and very healthy.Frankly I am obsessed and I am not the only one. Blogger Deliciously Ella featured the spiralizer on her blog and it sold out on Amazon.

Although the Spiralizer looks hard to clean, you can just pop it in the dishwasher. It comes with a few different attachments for variety and it is very easy to use. Because it is fun to use you use it more, therefore you eat more healthy. I should stop now as it is ruining my street cred to gush so much about a kitchen appliance but I really do love it. Vegetable noodles and pasta are great and less stodgy than the real thing. I still love pasta but I do find it heavier and more filling. This gadget is also perfect for the gluten intolerant.

 

You can buy a spiralizer here.

 

 

Leek And Lentil Hotpot Recipe | Vegetarian Food

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My husband has stopped eating meat, which means I have had to develop something of an imagination when it comes to cooking. I came up with this dish after being inspired by a lentil and tomato dish I had at an Italian restaurant in Putney called The Italian Boys. This is completely different, but I was greatly inspired by the combination of tomato sauce and lentils. So here is my take on it.

I have called it a hotpot after my husband suggested it. It tastes amazing, if I do say so myself.

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Cooking time: 30-40 minutes

Leek And Lentil Hotpot Recipe

You will need:

3-4 Leeks.

A tin of chopped tomatoes.

Lentils (150-200g)

3 carrots

A tablespoon of olive oil

A dollop of butter

La Rosmarina sauce. (We get ours from Fattoria La Villa but you can buy it from somewhere else or make your own. The ingredients are tomatoes, extra virgin oil, fresh rosemary, garlic, salt and hot chilli pepper. Only use a tiny amount of the hot chilli pepper, you want a slight kick, this is not a spicy dish).

 

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Method

Thoroughly clean the lentils and then add them to a pan. Pour cold water over them and then bring to the boil. Cook for 20-30 minutes. Next clean and chop the leeks and the carrots. Then take a frying pan and add a dollop of butter or spread. Add the leeks and the carrots and sauté them for 10 minutes. Add a tablespoon of olive oil. When the leeks and carrots are cooked add the lentils and then the rosemary sauce. Finally, add the tin of tomatoes. Stir it all together and make sure it is all hot. Job done: Leek & Lentil Hotpot. It is quick and easy.

If you can’t get your hands on some La Rosmarina sauce, although I recommend that you do, add some fresh rosemary, a clove of garlic, a touch of salt and a very slight amount of hot chilli pepper to the dish. The hot chilli pepper can be taken out altogether if you do not want any spice, or add a little more if you are so inclined.

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This is an amazing dish that really locks in the flavour and is very healthy. If you cook it for yourself, let me know what you think.

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Fiona Cairns’ Christmas Baking Tips

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Forward Planning – Lists
I am a great believer in making lists, and part of Christmas for me is planning my baking, writing lists and enjoyable hours in the kitchen. You can’t start early enough and this way you really cut the stress in half. Choose a few of your seasonal favourite recipes, maybe factor in a couple of new ideas which have caught your eye. Think about how much time you have, don’t be over ambitious and remember to know your skill limitations.

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Store Cupboard
Read through the recipes and check your store cupboard. Stock up on the longer life ingredients you might require such as dried fruits, nuts, sugar, flour and spices.

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Freezer
The deep freeze does come into its own for Christmas. Unbaked goods especially can be stored and baked off freshly as required – little and often.
Clear space and ensure you have plenty of freezer containers with lids, labels, foil, freezer bags etc.

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Baking Ingredients – Prepare
The temperature of your ingredients when baking is so important. Remove butter at least a few hours, or even the night before from the fridge. Stand uncracked eggs in a bowl of warm water for 15 minutes or so if chilled.

Fresh Bakes – Anytime
I always make a big batch of gingerbread men and festive shaped shortbreads (stars, hearts and Christmas trees are my favourites). I roll the dough, cut the shapes out and layer with silicone paper and store in large containers in the freezer. Defrost and bake a batch when required, your family and guests will be so impressed. The house will have a delicious aroma too. Some cakes e.g. chocolate cake freezes especially well, although freeze buttercream separately. Chocolate ganache is best freshly made.

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Enjoy
Why not arrange a “Christmas bake in day” or an afternoon with a few friends or family members. I do this every year with a few girlfriends it gets us into the festive spirit and its great fun.

Bake Ahead
The Christmas cake, pudding and mincemeat can be made as early as October and the earlier they are made the better they will taste.

Edible gifts
Delight family and friends with beautifully packaged little boxes of gingerbreads, seasonal biscuits, a Christmas cake, batch of cupcakes, or a jar of mincemeat. Start collecting and recycle ribbons little boxes, bags etc. I do this all year so by Christmas I have a wonderful assortment.

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Christmas cake
A traditional rich fruit Christmas cake is not for everyone, children often don’t like it. Bake a delicious chocolate cake, cupcakes or roulade too, or light airy meringues, or even a tropical fruit pavlova as alternatives.

Cheat
If you really don’t have time (or the inclination for that matter) why not buy a cake. It could be iced or un-iced, add a little booze, perhaps a fabulous ribbon, a few candles, a bundle of cinnamon sticks, candy canes or deep red and white roses for decoration.
Do remember a simple design is often the most effective.

 

Fiona Cairns has a delicious selection of cakes available from Waitrose.com. You can find out more about her at www.fionacairns.com

 

 

 

Kelly’s of Cornwall Eddie’s Mess Ice Cream | Recipes

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Kelly’s of Cornwall Eddie’s Mess Ice CreamIngredients:

3 strawberries, sliced
A handful of blueberries and blackberries
3 meringue shells, broken
2 scoops of Kelly’s Clotted Cream & Raspberries ice cream

 

Method:

Layer sliced strawberries, broken meringue pieces, blueberries and blackberries (leaving a few to decorate) in a fancy sundae glass then add a couple of scoops of ice cream.  Decorate with remaining blueberries and blackberries and serve.

 

This recipe has been created by Kelly’s of Cornwall with Galina Varese, blogger of Chez Maxima as part of Kelly’s of Cornwall’s Creative Kids in the Kitchen 2014 campaign.  To see Galina’s blog please visit http://chezmaximka.blogspot.co.uk/

 

 

 

Recipe For Giovanni Rana’s Mozzarella, Tomatoes And Olives Ravioli

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Packing every bite with the finest ingredients, Giovanni Rana has been recognised as a symbol of good taste and quality products, creating fresh pasta for people to enjoy at home for more than 50 years.
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Join Giovanni Rana in the Italian kingdom of pleasure, the kitchen, to discover the perfect pairing between prince of the condiments, the olive oil, and queen of the kitchen, the pasta. With such unique simplicity, the fundamental balance between the two will enhance your whole dining experience.

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If you have the luxury of time, why not try Mr Giovanni Rana’s unique recipe for these traditional Italian treasures: Mozeralla, tomato and olive ravioli with pesto Genovese, using his short film and the recipe below.

Preparation

Pasta preparation: 30 mins

Cooking: 4 minutes

Serves: 2-3


What you will need:

For the Pasta Dough

140g All purpose flour

2 eggs

For the Mozzarella, Tomatoes & Olives Filling

55g Ricotta

30gr mozzarella, chopped

4 cherry tomatoes, chopped

10 olives, chopped

15g Parmigiano cheese

Pinch of oregano

Pinch of salt and pepper

For the sauce – Pesto Genovese

50g basil

25g Parmigiano cheese

5 soup spoons of extra virgin olive oil

1 ½ cloves of garlic

50g pine nuts

Pinch of salt

Method

1. Put the flour with the salt in a large bowl.

2. Make a well in the middle then crack the eggs into the well, one at a time. Using your fingertips, mix well and begin to knead the fresh mixture into fresh dough.

3. Put the dough on a table and knead well with both hands until the dough is smooth and elastic, rolling it out using a rolling pin if needed.

4. Now for your filling; mix the ricotta, mozzarella, fresh tomatoes, olives and Parmesan, adding a pinch of oregano, salt and pepper.

5. For the sauce: inside a mixer put the ingredients in the following order: basil, extra virgin oil, Parmigiano, salt and garlic. Mix all until the ingredients turn into a creamy and minced sauce.

6. Toast the pine nuts for about 5 – 10

7. Roll the pasta to as thin as possible and using a pasta cutter or a knife, gently cut into squares.

8. Spoon out a teaspoon of the filling into the centre of each pasta square.

9. Now for the ravioli; carefully fold each pasta square diagonally and pinch the edges until closed. Then bring the corners together with your fingers and squeeze together.

10. Cook the ravioli in a large saucepan of lightly salted boiling water and simmer gently for 4 minutes, avoiding overcooking.

11. Drain the ravioli thoroughly and finish by serving with the pesto sauce on top. Finally add the toasted pine nuts.

Cook’s tip: If you don’t have all of the fresh ingredients available, why not try Giovanni Rana’s Simply Italian fresh filled pasta range, available in six delicious varieties including chicken & mozzarella, spinach & ricotta and Italian cheeses. Based on homemade Italian family recipes, they are simple and quick to prepare in less than 5 minutes. RRP £1.99.

Olive It! The Essential Olive Recipe Book Review

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I love this book, I really do. I love olives and will eat them in anything. Unfortunately when it comes to cooking I don’t have much of an imagination. Luckily for me this amazing book has olive recipes a plenty, along with a history of olives, the healthy facts on olives, information on the Olive It! campaign and lots of other great stuff.

My mouth was watering all the way through reading this book. The recipes are also amazing, some are also very unique. I highly recommend this book for olive obsessives like myself.

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A delicious ensemble of olive marinades, tapenades, tapas feasting tips and recipes that will spark your imagination.

Designed to inspire you, this beautiful recipe book will take you on a journey of true discovery. Combining tradition with a contemporary twist, the Olive it! recipe book has a dish for everyone and every season, from innovative marinades to tantalising tapas and tapenades.

Join celebrated Spanish chefs José Pizarro and Omar Allibhoy as they share the joy of olives and family-trusted recipes that have passed down generations. Having both grown up surrounded by olive trees and immersed in the Mediterranean diet and culture, their love of olives is deep rooted and evident in these inspired olive dishes. With over 40 recipes that will spark your imagination and awaken new taste sensations, explore unique yet delicious combinations, such as green olives with figs, orange and bay to more adventurous combinations such as black olives with wasabi, ginger and smoked salmon and green olives with manchengo, chorizo and melon.

 

“Cooking with olives can be fun and exciting, and we hope this book will inspire you in the kitchen and encourage you to create these quick, easy and delicious recipes at home for your loved ones.’

“Olives on their own are great as a tasty snack but when seasoned with new and inventive combinations of ingredients they can produce a true explosion of taste.”

–  Omar Allibhoy