tag:blogger.com,1999:blog-10631110670815066522024-03-13T10:09:22.529+00:00Emily's KitchenFulham Supper ClubGillianhttp://www.blogger.com/profile/16982641871484920460noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-1063111067081506652.post-1557711545793960202016-06-24T16:35:00.000+01:002016-06-24T16:35:31.803+01:00THE GUEST BOOK<div dir="ltr" style="text-align: left;" trbidi="on">
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I’m stretched out on the settee in my living room staring out at the
blooming Wisteria through the large bay windows as we’ve just had a week of
Summer. Mum tells me I’m always talking about the weather, would you blame me living
in the UK! On my lap, a large blue Smythson notebook and on the window seal, a
plate with a few madeleines, financiers and of course a cup of tea, I feel a
bit like the cat that got the cream!<o:p></o:p></div>
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I have been waiting for this moment since 00:30 hrs the night before
and now that it’s here, I seem rather reluctant to proceed. Tissue at the
ready, deep breath, open book and instead of the tears I’d expected, I burst
out into delighted laughter! My neighbours must think I’m a bit crazy as this
happens a lot. I’m reading what is, since the night before, my “guest book”.
I’ve had the notebook for over six years and didn’t quite know what to do with
it. One thought had been to write in it my favourite recipes which would one
day be published but hadn’t quite got round to it as it is such a beautiful
book and I was reluctant to write in it. Rather like when you buy a really
expensive pair of shoes but you don’t want to wear them for fear of ruining
them. Girls know what I’m talking about! lol<o:p></o:p></div>
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Amongst my guests is a hedge fund owner, all the way from Switzerland,
a designer, who also works in finance, the head of fundraising at one of
London’s leading educational institutions, so I am in good company and therefore
feel the need to impress.</div>
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I like to serve “a little something” on arrival. Usually something unusual to get conversation
following as guests try to work out what they’re having. On this occasion, I
decide to do my usual Asparagus wrapped in pastry with a secret ingredient
which is always a surprise to many. There are of course days when everything
goes against you, just ask Christiano Ronaldo! ;-). As I get the pastry out to
wrap the Asparagus, I discover it’s gone too dry as I didn’t store it properly.
That’s that then. I decide to do some cassava chips instead which turn out reasonably
ok though some are a bit soft, cut too thickly in my haste to be ready on time.
Once done, I sprinkle a bit of salt and
cayenne pepper on them to give them that bit of fire. These are brilliant with
a crisp Rosé or a fruity Riesling. They hit the mark as everyone scrambles to
have more with remarks of did you really make these! The evening is underway!<o:p></o:p></div>
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My starter is seared Scallops with a coating of homemade curry and
lemon juice. I must say, the smell of the curry alone is enough to awake any senses.
The curry is made up of a mixture of cinnamon stick, dried chilli, fennel
seeds, whole cloves, green cardamom, cumin and coriander seeds dry roasted over
a low heat and pound to a powder with turmeric. The scallops are served on a bed of parsnip
puree with pickled and fried parsnips and pickled kumquat. Of course I make a whole
point of explaining what the dishes are as usually the guests don’t get the
menu before-hand. <o:p></o:p></div>
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“This is really good?!” exclaims one guest. The surprised delight sets
the tone of the evening. <o:p></o:p></div>
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As the wine flows, so does the conversation which ranges from the
dating scene, culture and of course work. Someone’s brought an Amarone which
makes me want to cry with delight, apart from Barolo, it’s one of my favourite
Italian wines. I once remember having a risotto made with it that was so
delicious I could have wept, what can I say, I am an emotional person
especially when it comes to food.<o:p></o:p></div>
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I can’t wait to serve the main course of roulade of lamb breast with crisped
spicy new potatoes, broccoli spears and baby carrots. Apart from its aesthetic beauty, it really
does pack a punch. The Lamb breast is stuffed with a mixture of fresh
coriander, chillis, fennel and cumin amongst other spices. This is then rolled
up and slow cooked in the oven in chicken stock until its melt in your mouth
tender. I slice it into medium size pieces and finish it off with butter in a
frying pan. The stock is reduced to a thick consistency to accompany the lamb. The broccoli spears and carrots are cooked in
butter and garlic retaining their colour but tender and succulent. The potatoes
are par boiled and finished off in a frying pan with aromatic spices and
asafoeda to provide the crispiness.<o:p></o:p></div>
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It truly is a magnificent dish with flavours that are so subtle yet
present.<o:p></o:p></div>
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I’m now completely relaxed, not only because of the Amarone but also by
the fact that everything has gone down a storm so far. One of my nightmares as a hostess is people
not getting along, but there’s obviously no problem here. There’s loud laughter
over shared anecdotes and light hearted banter on what we don’t agree on. One
guest recounts her time in LA where if one didn’t have an agent, then one
didn’t exist with hilarious imitations and another likened to Dom Jolly whose
sense of humour he captures perfectly. <o:p></o:p></div>
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Inevitably the conversation turns to my time on Master Chef. I have
never really written about this but probably will one of these days as I
remember it as if it were yesterday. The glaring lights of the camera and stress
are not something one forgets easily. Of course there’s the famous scene which
was used by the BBC to advertise series 9, of me murdering a John Dory and John
Torode looking on in consternation. I still cringe at “Emily what mood are you
in today,” Gregg Wallace trying to ascertain what I was going to do with the
John Dory, me, “Wild and dangerous”, really, did that just come out of my
mouth! I’m surprised he didn’t leg it as I was wielding a rather large sharp
knife at this point. A clever youtube search does still bring up said clip!<o:p></o:p></div>
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Dessert is a deconstructed trifle. <o:p></o:p></div>
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One of the subjects I was really bad at in school was needlework which
we had to do as part of “home science”,yes, colonial school! As part of my “O”
levels, I had to sew a blouse which I had to measure and cut myself. Needless
to say it was never completed as I had neither the patience nor the precision
for neat back or running stitches. <o:p></o:p></div>
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I’m therefore amused as I find myself with a measuring tape in my hand
trying to cut out precise slices of a coconut sponge cake which forms the base
of my trifle. The cake is then soaked in a mixture of condensed and coconut
milk then coated in desiccated coconut. Atop this goes a mango bavarois (frozen
mango custard for the layman) wrapped in a passion fruit jelly.</div>
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I of course puree my own mango and make my own passion fruit juice and
don’t regret all the hard work that went into it when I see and hear the
reaction from everyone. You can taste everything that is in the dish and can
even imagine yourself on some tropical island somewhere as the flavours are
very tropical.<o:p></o:p></div>
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As the evening draws to an end, one of the guests says she’s rather
impressed by the fact that I managed to seat down to eat with everyone. It
would be completely worthless for me if I wasn’t able to do this. Part of the
fun of doing this is sharing my passion with other people but most importantly
seeing their reaction to what I have created. A bit like a farmer’s
satisfaction by I good harvest I suppose.<o:p></o:p></div>
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Amidst “we must do this again with the same group of people”, another guest
suggests I should have a guest book where people can leave their reviews. The
birth of my “guest book.” I very much believe in timing and things happening
when they are meant to so I know it was the right time to whip out the
Smythson! <o:p></o:p></div>
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inevitable time comes when one guest gets up to leave and of course everyone
else follows suit. This is when the goody bags come out. “What, madeleines,
they are my absolute favourite treat”! That alone is gratification enough for
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As I use agar agar to make jelly and wrap wafer thin warm biscuit mix
around a metal ring to try and achieve a perfect tuille for one of my desserts,
I smile at how naïve I was when I started out almost 10 years ago. The anxiety
and fluttering of the tummy before guests arrive is unchanged but my cooking
style has evolved. I feel I know better
the type of cook I am today and would like to be in the future. Spice will
always remain central to everything I do.</div>
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Gillianhttp://www.blogger.com/profile/16982641871484920460noreply@blogger.com0tag:blogger.com,1999:blog-1063111067081506652.post-39551487240216883962016-04-11T13:15:00.000+01:002021-01-25T12:15:24.535+00:00 THE ART OF DINING OUT<div dir="ltr" style="text-align: left;" trbidi="on">
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There is an ongoing campaign to “bring back plates”, a crusade against restaurants
serving food on bits of wood, roof slates, jam jars and yes, even dustbin lids,
God forbid not literally for the latter!
There’s also a general longing amongst diners for the traditional way of
dining if AA Gill’s review of Shuang Shuang is anything to go by. He bemoans
the lack of simple old soup on menus, a carving trolley and old waitresses to
name but a few. If I may add to the list, the joy of dining out at leisure!<o:p></o:p></div>
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By golly, whatever happened to the world. There’s nothing I hate as much as the smug “voice”
behind the phone telling me “you will have the table for two hours”. Two hrs my
foot, surely that’s just time enough to say hi to each other, go through the
menu and swap items in my case. God knows I won’t look at a menu before I visit
a restaurant, spoils the whole fun of discussing the dishes on offer, part of
the fun of dining out with friends surely!<o:p></o:p></div>
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I can remember a recent date almost turning into a disaster due to this
time limitation malarkey. Of course the fact that I turned up at the wrong
restaurant is beside the point. By the
time I turned up at the right restaurant, I think we’d already used up 20
minutes of our two hours! I was actually oblivious to the fact that we had to
vacate the table at someone else’s pleasure rather than by the need for either one
of us to escape. Come to think of it, this could be brilliant for first dates
when one wants to escape without claiming a headache! I digress, on said night,
the restaurant which shall remain nameless as they have since made up for it after
my very public grumble, brought us dessert menus whilst we were still having
our main course and proceeded to tell us that we had very limited time
left. Everyone knows I have an extremely
sweet tooth and having seen a dessert I was determined to have, I went on and
ordered it. You can imagine my indignation when the maître d’ came over to ask us
to leave the table as our time was up. I have never been so insulted in my
whole life, well maybe I have, but that’s not the point!<o:p></o:p></div>
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There was no way I was going to leave my dessert. What happened to
simple good manners!<o:p></o:p></div>
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Imagine my delight therefore when I recently decided to pay a visit to
a city restaurant I’ve been longing to visit but haven’t quite got round to it
as it is in the City and I live in the South West. I know right! I booked an early table but the “voice” did
not tell me I had to vacate it after two hours, already a good start.<o:p></o:p></div>
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A girlfriend and I decided to go to Wentworth Street to buy some
African fabric, you’ll be amazed at what you can find in London. I saw this as
the perfect opportunity to visit L’Anima in the city and make a whole day of
it.<o:p></o:p></div>
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We are first to arrive and so have a welcome committee, the maître d’, several
hostesses, a lady who kindly takes our coats and someone who looks like a
manager, I say this as he was the only one wearing a suit! I immediately like
the glass fronted restaurant with tables covered in white linen strewn around
in an orderly manner. The only decoration on the table is a small glass tumbler
with a single rosebud. You can see the kitchen on one side of the restaurant, a
thing favoured by many restaurants these
days. I have to say, there’s something quite reassuring about seeing the people
who are cooking your dinner. <o:p></o:p></div>
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A bread basket with lovely warm bread is immediately brought to the
table with the most delicious green olives and of course good old balsamic
vinegar immersed in olive oil. The maître d’ is appalled when I go to put my
handbag on the floor. He’s obviously used to dealing with ladies who are fussy
about their bags whereas I really couldn’t give a hoot but I appreciate the little
cat (who I immediately name Felix)used to hang the bag by the table. <o:p></o:p></div>
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We struggle to pick our dishes due to the vast choice on offer and
being foodies we of course want to try everything on the menu. The maître d’ turns
out to be a real gem when we tell him we would like to try each other’s dishes.
He suggests a sharing menu, basically the dishes we picked but served to each
of us, I think we actually end up eating more food than we would have had we
not been sharing. <o:p></o:p></div>
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We start with a raw Tuna, Avocado and Mango Salad. I have to say, I
love raw Tuna and avoid ordering it in most places as I always end up
disappointed, not this time!<o:p></o:p></div>
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The Tuna is meltingly tender and the mango so tasty it reminds me of those
I had in my childhood. Coupled with the avocado smear, yes, looks like smearing
is still the done thing, and a sprinkling of squid ink dust, it is a marriage
made in heaven. I then realise we are in for a treat. Did I also mention that there is a little edible
pansy on the plate.<o:p></o:p></div>
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By the time our “middle” course of Beetroot Tortelli with smoked Burrata,
Ricotta and aged Balsamic Vinegar arrives, the maître d’ and I are best of
friends. I know he owns a Vespa, but of course, he is Italian after all and that
he lives in Croydon. How I wish I was polite enough to have asked for his name.<o:p></o:p></div>
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What a dish, and if I’m sincere, my favourite of the night. .The
Tortelli arrives on a sheer black plate which off-sets its deep red colour beautifully.
It is open at the top so one can see the cheese on which the vinegar is
drizzled at the table with aplomb. Beetroot and vinegar work beautifully together
and combined with smoky Burrata, whose smokiness I can actually taste, it very
easily asserts itself in my mouth. One can also taste the beetroot whose juice was
used to provide both flavour and colour to the Tortelli. Definitely something
I’m going to try at home!<o:p></o:p></div>
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Then comes the Marinated Black Cod in Prosecco and Paprika. I’ve always
thought Black Cod overrated so this wasn’t my choice but I am happy to try it.
The colours of the dish are incredibly vibrant.
The Cod has a beautiful orange paprika crust but is soft and flaky and
is accompanied by a purple mash potato with rich green Kale. It isn’t a bad
dish but didn’t blow my mind away. Then again, Cod has never been my fish of choice.<o:p></o:p></div>
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I must admit that by the time the Lamb arrives, I’m ready for dessert
so my recollection of it may be a bit jaded! The lamb is perfectly pink in the middle with
a lovely crisp outer ring. It’s served with a lamb and raisin jus, pear and a saffron
potato. I felt the pear could have been left to cook a bit longer in order to
absorb more flavours and also be just that bit softer. Nonetheless, my girlfriend
seemed to have really enjoyed it.<o:p></o:p></div>
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A meal isn’t complete without dessert in my opinion and I’m glad she
also agrees as we proceed to place our orders. We have no doubts over this one
and there is no way we are going to share, other than a spoonful taste.<o:p></o:p></div>
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I of course go for the white chocolate Soufflé which I remember being
as light as cotton candy and comes with a scoop of very delicious vanilla ice
cream and some melted dark chocolate.</div>
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I almost regret my choice when my girlfriend’s chocolate smeared plate of
hazelnut and chocolate sphere arrives. But definitely envious as the waiter
proceeds to pour a hot caramel on the sphere which enticingly melts away to
reveal a hazelnut encrusted in beautiful sugar work.<o:p></o:p></div>
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The service was flawless, atmosphere hospitable and food devilishly
divine. We even receive an extra pot of
tea each and the offer of a lift home on the Vespa, as the skies have just opened
up and we can’t leave. We linger over this surrounded by the comfortable hum of
voices from the now filled up restaurant and the sound of splattering rain.<o:p></o:p></div>
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L’Anima is operated by a team that are obviously proud of what they do
which you can tell from the little things they do to make your experience
special. Definitely worth a second or even a third visit. <o:p></o:p></div>
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Note to self, never turn down that 6 pm table, you may just be in for a
treat.<o:p></o:p></div>
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Gillianhttp://www.blogger.com/profile/16982641871484920460noreply@blogger.com0tag:blogger.com,1999:blog-1063111067081506652.post-86595582732455122562015-08-10T21:43:00.001+01:002015-08-10T21:43:21.384+01:00Those "Complicated" Dishes<div dir="ltr" style="text-align: left;" trbidi="on">
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TUNA TARTARE</div>
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Have you ever had a dish in a restaurant that’s blown your taste buds
away and wondered how they did it, most probably you can actually do it too. The
secret is to get the best of ingredients available and viola, you’re half way
there.<o:p></o:p></div>
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I love Tuna tartare but it had never occurred to me that I could
actually do it myself. I’m currently trying for a surfboard tummy (don’t ask) which
means I’m trying to eat as healthily as possible. I had a dinner party last Saturday
which involved a dish of seared Tuna for one of the courses with outstanding
results (more on that later). So for this Monday night, I decided I would
attempt a Tuna tartare with avocado and mango.<o:p></o:p></div>
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You’ll be surprised at what you can find at supermarkets these days,
especially places like Waitrose, my local one actually sells yellowfin Tuna,
which is meant to be the best variety!<o:p></o:p></div>
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This dish is simple and fast (about 15 minutes excluding shopping) and
needless to say very healthy. Amounts will of course vary depending on how many
people you are preparing the dish for. Mine was for one.<o:p></o:p></div>
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<b>Ingredients:-<o:p></o:p></b></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Piece of yellowfin tuna<o:p></o:p></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Half an avocado<o:p></o:p></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Half the flesh of a ripe mango<o:p></o:p></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Freshly ground black pepper<o:p></o:p></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Pinch of salt<o:p></o:p></div>
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</span></span><!--[endif]-->Juice of half a lime<o:p></o:p></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Balsamic reduction<o:p></o:p></div>
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</span></span><!--[endif]-->Drop of olive oil<o:p></o:p></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Sprouting salad to garnish<o:p></o:p></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-GQBZnjXjxNQ/VckMXj-GRFI/AAAAAAAABDc/HbbOyxpAYNI/s1600/Mousse%2Bring.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="290" src="http://3.bp.blogspot.com/-GQBZnjXjxNQ/VckMXj-GRFI/AAAAAAAABDc/HbbOyxpAYNI/s320/Mousse%2Bring.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mousse Ring</td></tr>
</tbody></table>
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<b>Method:-<o:p></o:p></b></div>
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<div class="MsoListParagraphCxSpFirst" style="margin-bottom: 0.0001pt; text-indent: -18pt;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Garnish a plate with sprouting salad<o:p></o:p></div>
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<!--[if !supportLists]-->2.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Finely
slice and chop the Tuna into a bowl and mix with the olive oil, black pepper,
pinch of salt and the juice of the lime<o:p></o:p></div>
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<!--[if !supportLists]-->3.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Place
a metal mousse ring on a plate and spoon the tuna mixture into it<o:p></o:p></div>
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<!--[if !supportLists]-->4.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Slice
the avocado into tiny pieces (no need to season) and add to the tuna in the
tian<o:p></o:p></div>
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<!--[if !supportLists]-->5.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Slice
the mango flesh into tiny pieces and again add to the tian<o:p></o:p></div>
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<!--[if !supportLists]-->6.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Remove the metal tian and drizzle with the
balsamic reduction <o:p></o:p></div>
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I had mine with Melba toast which is so simple to make. Simply toast
some slices of bread and cut each slice into two pieces, toast them again and
you have your Melba toast.<o:p></o:p></div>
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PS!<o:p></o:p></div>
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You can also garnish with a bit of coriander, mango and coriander make
amazing bed fellows! <o:p></o:p></div>
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Happy eating.<o:p></o:p></div>
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Gillianhttp://www.blogger.com/profile/16982641871484920460noreply@blogger.com0tag:blogger.com,1999:blog-1063111067081506652.post-58185701556618782732014-12-11T09:48:00.003+00:002014-12-11T09:48:44.228+00:00The Queen of Desserts<div dir="ltr" style="text-align: left;" trbidi="on">
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Anyone who knows me knows how much I love puddings. In fact, I actually start reading a menu from the desserts working my way up. Of course the queen of puddings for me is sticky toffee pudding. I have therefore gone out of my way to perfect it. To me, it has to be light and fluffy, accompanied with a rich toffee sauce and of course vanilla ice cream, bliss. There are so many recipes around so I tried to pick the best from those I found. Below is what I think works best after having been tried and tested so many times, my waistline can attest to that!<o:p></o:p></div>
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I have found over the years that reading a recipe through at least once or twice makes it easier to follow. The ingredients are also listed by how they come into the recipe, something I’ve also found very useful.<o:p></o:p></div>
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STICKY TOFFEE PUDDING<o:p></o:p></div>
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<b>Ingredients for the Sticky Toffee<o:p></o:p></b></div>
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200g pitted dates<o:p></o:p></div>
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250ml water (or enough to just cover the dates)<o:p></o:p></div>
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1 teaspoon vanilla extract<o:p></o:p></div>
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1 teaspoon bicarbonate of soda<o:p></o:p></div>
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55g butter (at room temperature)<o:p></o:p></div>
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170g Demerara sugar<o:p></o:p></div>
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200g self-raising flour<o:p></o:p></div>
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2 medium free range eggs (at room temperature)<o:p></o:p></div>
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<b>Toffee Sauce<o:p></o:p></b></div>
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175g light Muscovado sugar<o:p></o:p></div>
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55g butter, cut into pieces<o:p></o:p></div>
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225ml double cream<o:p></o:p></div>
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1 tbsp golden syrup<o:p></o:p></div>
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<b>Method for the pudding<o:p></o:p></b></div>
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Grease 8 medium sized ramekins (can also use a big one) with butter and Demerara sugar and place in the fridge ready for the pudding mixture (ideally for at least an hour). <o:p></o:p></div>
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Preheat the oven to 200C/400F/Gas 6.<o:p></o:p></div>
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Put the dates in a medium pan, pour in enough water to cover and bring to a boil. Turn off the heat and mash the mixture with a wooden spoon to the consistency of a thick soup. Add the vanilla extract then mix in the bicarbonate of soda. Set aside.<o:p></o:p></div>
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In a large bowl, cream the butter and the sugar until pale and fluffy. Add they golden syrup and then the eggs, one at a time and beat until smooth. Add the flour and beat at a low speed until well combined.<o:p></o:p></div>
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Pour the date mixture into the pudding batter and beat until well combined.<o:p></o:p></div>
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Pour the mixture into the pre-pared ramekins and bake in the oven for 20-25 minutes or until the top is golden brown. Ovens vary so keep an eye on them.<o:p></o:p></div>
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To make sure they are ready, insert a metal skewer (or knife) in the middle of one of the ramekins, it should come out dry.<o:p></o:p></div>
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Let stand for a minute and use a knife around the edges to loosen the pudding from the ramekin and invert onto a plate.<o:p></o:p></div>
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<b>Caution</b>, use oven gloves or a tea cloth as the ramekins will be hot.<o:p></o:p></div>
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Pour the Toffee sauce on top and serve with Vanilla Ice Cream.<o:p></o:p></div>
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<b>Method for the Sauce<o:p></o:p></b></div>
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Put the sugar and the butter in a medium heavy based saucepan with half the cream and bring to the boil over a medium heat, stirring all the time. Once the sugar has dissolved, add in the golden syrup, turn up the heat slightly and let the mixture bubble away for 2-3 minutes until it is a rich toffee colour, stirring occasionally to make sure it doesn’t burn at the bottom.<o:p></o:p></div>
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The sauce can be served at this point but to create that meltingly thick sauce, add the rest of the cream when you’re just about to serve the puddings and whisk it to thicken it all up.<o:p></o:p></div>
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<b>Chef’s Tip:-<o:p></o:p></b></div>
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Placing the buttered ramekins into the fridge beforehand helps release the puddings after baking. The same rule applies to a successful soufflé.<o:p></o:p></div>
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When adding eggs, milk, flour etc. to a cake mixture, always start beating at a low speed gradually increasing speed as it combines. This makes for a light and fluffy cake/pudding.<o:p></o:p></div>
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If using the creaming a method for a cake, always have the butter and eggs at room temperature, this helps make the cake light and fluffy.<o:p></o:p></div>
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To bring eggs to room temperature quickly, soak them in a bowl of water for 10-15 minutes.<o:p></o:p></div>
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Happy eating.</div>
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Gillianhttp://www.blogger.com/profile/16982641871484920460noreply@blogger.com0tag:blogger.com,1999:blog-1063111067081506652.post-88891224586877791172014-05-07T17:05:00.002+01:002014-05-07T17:05:49.890+01:00How Will You Have Your'<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-navhjy0aanA/U2pUz1YqPPI/AAAAAAAAAxE/oMdpD5G3u2U/s1600/Tempura.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-navhjy0aanA/U2pUz1YqPPI/AAAAAAAAAxE/oMdpD5G3u2U/s1600/Tempura.jpg" height="360" width="640" /></a></div>
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Just
as everyone has a preference as to how to have their eggs, steak or bacon I’m
very fussy about my tempura too, its lightness, what to dip it in and what
vegetables are used is very crucial. Tempura
is and will always be one of my most favourite snacks and has prompted many a
visit to another of my favourite restaurants, Zuma.</div>
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<o:p></o:p></div>
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Accessed
through a dodgy looking alleyway in one of London’s most prestigious addresses,
Zuma belongs to an era when the hedge fund lot ruled the world and money was no
issue. It seems to have somehow servived
the credit crunch to both my relief and disappointment, relief because it’s
still as good as it used to be, disappointment because it’s still difficult to
get a table! Nothing much, apart from the clientel, has changed. You still have
the same buzzy atmosphere as you walk in, fabulous cocktails, a table at the
bar (with the exact menu as anyone who’s booked a table, only difference
being, depending on what side of the bar you sit, you may leave a bit whiffy)
and incredibly good food.<o:p></o:p></div>
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I
do digrace. For someone who’s rarely fazed by recipes I had never attempted to
make tempura until last weekend. Whether it’s because I’ve been daunted by the prospect
or because it had just never occurred to me that I could do it myself I’m not
sure. Last weekend however all that changed, I decided to treat myself at home
and have to say I was quite pleased with the results.<o:p></o:p></div>
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There
are so many recipes and methods that one could use but I preffered the one
below as it left the batter very light and crunchy. Some people use eggs in the
batter but I found that this leaves it rather heavy. Ensure that you prep
everything else before you make the batter and that you don’t over mix it as
the bubbles in the water help airate it making for very light tempura.<o:p></o:p></div>
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I have to admit that the most difficult part of the whole process was deciding whether to have it with
soy sauce or Wasabi mayonnaise, the latter won. Try it and let me know what you
think!<o:p></o:p></div>
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<b>INGREDIENTS<o:p></o:p></b></div>
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<b>Batter<o:p></o:p></b></div>
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100g corn flour<o:p></o:p></div>
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150g plain flour<o:p></o:p></div>
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10g baking powder<o:p></o:p></div>
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Iced Sparkling Water<o:p></o:p></div>
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Vegetable oil for frying<o:p></o:p></div>
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<b>Fish & Veg<o:p></o:p></b></div>
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Prawns (King Prawns preferably)<o:p></o:p></div>
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Aubergine<o:p></o:p></div>
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Red pepper<o:p></o:p></div>
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Sweet Potato (par-boiled)<o:p></o:p></div>
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<b>Method<o:p></o:p></b></div>
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</span></span><!--[endif]-->Clean all your veg and devein the Prawns leaving
the tail on (as otherwise they curl up when cooking) and pat dry with kitchen
paper or tea towel<o:p></o:p></div>
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</span></span><!--[endif]-->Mix all the flours, baking powder and add the
water whisking very gently until the batter is very light, (lightly coats the
back of a spoon). It’s fine if there are lumps in the mixture<o:p></o:p></div>
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</span></span><!--[endif]-->Dip your vegetables and Prawns into the batter
and immediately drop into the hot oil<o:p></o:p></div>
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Suggestion<o:p></o:p></b></div>
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</span></span><!--[endif]-->Serve with a dollop of Mayonnaise mixed with as
much Wasabi as you can stand<o:p></o:p></div>
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Gillianhttp://www.blogger.com/profile/16982641871484920460noreply@blogger.com0tag:blogger.com,1999:blog-1063111067081506652.post-82650610404431460862013-03-14T17:14:00.000+00:002013-09-28T19:35:08.117+01:00 "Brunching" Out<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
<span style="font-family: Calibri;"><strong>Brunch has always been one of my
favourite meal times as it spells long lazy Sunday mornings idling away with
good friends over mochas (extra hot please), indulging in hollandaise sauce,
smoked salmon, bacon, maple syrup, digging into warm chocolate croissants
oozing chocolate, you name it. My very good friends have recently moved into my
neighbourhood and since we hadn’t seen each other for a while we decided to
have brunch together. I suggested Tom’s Kitchen just for the convenience of it,
unbeknown to them, my last visit had not been much of a success, admittedly that
was over a year ago. Prior to that last visit, I think I’d almost become a
permanent fixture there, you’d know exactly where to find me especially on
Sunday mornings. I decided to give it a break when, I turned up at the Botanic
(when it had just opened) and one of the waiters recognised me with the
remarks, “what are you doing here!” I’m very good with faces and was shocked
when I knew exactly where I remembered him from. Surely everyone knows that if
either a shop assistant or waiter recognises you on the street, it’s time to
change habits or just stop shopping!!!<o:p></o:p></strong></span></div>
<div style="text-align: justify;">
<strong></strong><br /></div>
<div style="text-align: justify;">
<span style="font-family: Calibri;"><strong>During that particular visit, the
food had been atrociously bad. I can’ remember the exact details, I’ve probably
wiped it out of my memory as one does all painful experiences, but all I
remember is that it was really bad! I realise that I may be a slightly “fussy” eater
but trust me it was bad! One of the things that always took me there was the
freshly baked bread and muffins they did every weekend, the latter of which one
had to arrive indecently early for as they sold like hotcakes. To my
disappointment, they’d actually stopped making fresh bread and I can’t even
remember what I had to make do with instead!<o:p></o:p></strong></span></div>
<div style="text-align: justify;">
<strong></strong><br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Calibri;"><strong>There is nothing like freshly
made bread. The smell alone instils such a warm fuzzy feeling in me that is
almost romantic (did I mention that I am a hopeless romantic?) I remember a
rather romantic experience recently in some foreign African country where I’d
gone on a work trip. Being rather brave and adventurous, I’d agreed to be taken
out dancing into the early hours of the morning by an acquaintance. As we were strolling
back to the car for the drive back to my hotel, we must have passed by a bakery
because suddenly this wonderful smell of baking bread hit us and I just stopped
in my trucks and went on and on about my love for baking bluh, bluh, bluh. Suddenly
all senses stopped working as I was given a thorough kiss, right in the middle
of the street. How romantic, I must have cast quite a picture standing there waffling
on about bread, then again he was French! <i style="mso-bidi-font-style: normal;">Note
to self, one must conjure food images more often in male company.</i> Let’s
just say I can never smell yeast in the same way again. </strong></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Calibri;"></span><strong> </strong></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Calibri;"><strong>Some of my bread making attempts (it's that yeast smell you see)</strong></span></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-eYMvewj0Rgw/UUIAtWLvL-I/AAAAAAAAAbo/IKa3X7Q8VSw/s1600/Milika%2527s+Birthday+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-eYMvewj0Rgw/UUIAtWLvL-I/AAAAAAAAAbo/IKa3X7Q8VSw/s400/Milika%2527s+Birthday+009.JPG" width="400" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-IhWmzb68CP4/UUIAyFecJ2I/AAAAAAAAAbw/DcV12ldT05E/s1600/Milika%2527s+Birthday+022.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-IhWmzb68CP4/UUIAyFecJ2I/AAAAAAAAAbw/DcV12ldT05E/s400/Milika%2527s+Birthday+022.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Italian New Harvest Bread</td></tr>
</tbody></table>
<br />
<div style="text-align: justify;">
<span style="font-family: Calibri;"><strong>Well, back to the present, we
turned up without a booking, something you wouldn’t do in the old days (I guess
at the back of my mind I didn’t really want to be there) but got a table anyway.
Entering Tom’s Kitchen is like walking into a ware house conversion thingy, like
those found in the trendy meat market in New York, which by the way I haven’t
been to but have watched enough Sex in the City episodes to imagine what they
look like. One’s met by heavy wooden tables and chairs and really “cool”
looking people littering the place. There are even bar stools one can perch on
and boy is the view from there interesting, you can see the chefs at work. I
guess another silly romantic notion but isn’t there something so alluring about
a man sweating over a stove, I suppose less of the sweating though.<o:p></o:p></strong></span></div>
<div style="text-align: justify;">
<strong></strong><br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Calibri;"><strong>We were shown to our table and a
very lovely lady came over to take our drinks order. We decided to go for fresh
juices and I asked for extra ginger in my CAG, not expecting to get it as I
never do. When the waitress turned up with the drinks, the straw in one of the
glasses was bent and she proceeded to let us know that that was the drink with
the extra ginger, one sip of it and I knew I was in for a surprise, it was
exactly as I would have made it myself!<o:p></o:p></strong></span></div>
<div style="text-align: justify;">
<strong></strong><br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<strong><o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">The one thing I never order out
is eggs benedict/Florentine as I’m always very disappointed with it, either
over poached eggs, soggy muffins etc. For some reason I decided to order it anyway
and of course started by apologising to the waitress for the fact that I was
going to complicate matters slightly. Her first answer was shoot, not the
rolling of eyes or condescending attitude I’m always greeted with whenever I
utter those words. Yes, I’m one of those people who always want something that
isn’t on the menu... I proceeded to let her know that I wanted an eggs benedict
with bacon and spinach and hollandaise on the side, oh and the bacon not too
crispy! Her reply was, our eggs benedict is served with bacon anyway, so you
want a half and half? Music to my ears. I then asked her if they had any
muffins left and was told there was actually one left, which she quickly ran to
grab for us before someone else whisked it away and then continued to take our
orders. By this point, I was totally in love with her (of the sisterly type of
course!). My friends ordered the burger and blueberry pancakes and hot
chocolate drinks. We were told the hot chocolate was homemade which was rather
curious but they couldn’t wait to try it.<o:p></o:p></span></strong></div>
<div style="text-align: justify;">
<strong></strong><br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Calibri;"><strong>Our food arrived and I exclaimed
in horror when I realised I had only been given one streak of bacon,<span style="mso-spacerun: yes;"> </span>my fault of course for having ordered a half
and half, but no sooner had the words left my mouth than a side plate of bacon
arrived at the table. Very gingerly I tucked into my half and half and boy, I was
immediately transported back to my childhood. The bacon tasted like the bacon I
had as a little girl or as my mum would call it, like “real bacon” I know that
pork has to undergo some sort of curing process to create bacon but this was
actually like eating the meat off the back of a pig. When I cut into my poached
egg, I was greeted by a the most vivid of colours, saffron orange, again, took
me back home where egg yolks are the colour the setting sun and it tasted
heavenly. <o:p></o:p></strong></span></div>
<div style="text-align: justify;">
<strong></strong><br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Calibri;"><strong>I suspect the people at the next
table weren’t looking at us because we cut a pretty picture but because of all the
funny noises we were making, by now you know what I am like with food don’t
you. I tried a bit of the burger and even though it was well done, one of my
friends is pregnant, it was just out of this world. They even had a choice of
chunky chips or fries and of course being French, they went for the fries with
the homemade ketchup! The fries tasted like the ones I make at home another
testimony that they were freshly cut on the premises. I’m told the hot
chocolate was also incredible. When we mentioned all this to our waitress,
eggs, bacon etc. she went ahead to tell us how the hens are interbred for the
eggs and the pigs are a special breed left to roam the farm where they are
bred. This was so refreshing as here was someone who actually had knowledge
about what they were serving, which speaks very well for a restaurant.<o:p></o:p></strong></span></div>
<div style="text-align: justify;">
<strong></strong><br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Calibri;"><strong>My other battle with brunch
places is finding the right mocha. Don’t laugh but you will be amazed at how
wrong many places get it. But as things had gone very well so far, I decide to
order one with the usual, extra hot please! Why one even has to say that beats
me but I I’m told its part of the industry regulation, one can only heat milk
to a certain temperature. Well, it arrived in a tall glass, as it should I
hasten to add, and even thought it wasn’t as hot as I would have liked it to be
(thank God as otherwise I would have burnt my fingers on the glass) it was just
delicious, I guess it was something to do with the homemade hot chocolate.<o:p></o:p></strong></span></div>
<div style="text-align: justify;">
<strong></strong><br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Calibri;"><strong>We all left feeling very
satisfied and I’m just so glad that my old grazing ground is back! The service
was impeccable with food that put me in a good mood for the rest of the day.
Can’t wait to go back.<o:p></o:p></strong></span></div>
<div style="text-align: justify;">
<strong></strong><br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Calibri;"><strong>Of course since my African
adventure (yeast smell, kiss in the street….), I’ve taken every opportunity
there is to bake bread, the smell brings back good memories you see ;-) Below
are some more results:-</strong> <o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-zK664c1y_NU/UUIBtc6wdzI/AAAAAAAAAb0/JJJ0T4wI7_w/s1600/Milika's+Birthday+018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-zK664c1y_NU/UUIBtc6wdzI/AAAAAAAAAb0/JJJ0T4wI7_w/s400/Milika's+Birthday+018.JPG" width="400" /></a></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<o:p><span style="font-family: Calibri;"> </span></o:p><span style="mso-spacerun: yes;"><span style="font-family: Calibri;"> </span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="mso-spacerun: yes;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-A-7idGrILG8/UUID0r4EV5I/AAAAAAAAAcU/ynDTk6UByPM/s1600/Milika's+Birthday+026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-A-7idGrILG8/UUID0r4EV5I/AAAAAAAAAcU/ynDTk6UByPM/s400/Milika's+Birthday+026.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-sYUSqxlFJC4/UUIB0eS0KyI/AAAAAAAAAcE/ObV29M3IUjA/s1600/Milika's+Birthday+027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="300" src="http://3.bp.blogspot.com/-FS-kp2lGnGA/UUIB5613Z4I/AAAAAAAAAcM/lrqPsROseWE/s400/Milika's+Birthday+030.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="mso-spacerun: yes;"><span style="font-family: Calibri;">
</span></span><span style="mso-spacerun: yes;"><span style="font-family: Calibri;">
</span></span><span style="font-family: Calibri;">New England Rolls<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<div style="text-align: justify;">
<span style="font-family: Calibri;"><strong>Am still working at perfecting
the Pantone as my last attempt wasn’t very successful but of course I blame the
equipment.</strong> <o:p></o:p></span></div>
<div style="text-align: center;">
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</div>
Gillianhttp://www.blogger.com/profile/16982641871484920460noreply@blogger.com0tag:blogger.com,1999:blog-1063111067081506652.post-71076867227050461022012-04-19T14:41:00.000+01:002012-04-19T14:41:25.922+01:00Smells, Things that go Bang in the Night and taking on Raymond Blanc!My adventure continues
and my desire to provide a memorable dining experience hasn't waned
either, if anything it's going from strength to strength.
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People often ask me how I
decide on my menus and frankly am not quite sure, all I know is that
there is a lot of inspiration out there and often I go with what
appeals to my imagination/taste buds which can be quite nerve raking
at times, if not foolish. I'm no longer able to just read a menu,
often I'll find myself dissecting it and trying to work out whether
it's something I can recreate or whether an item deserves a place on
my menu! The most bizarre place, I guess not that bizarre as it was a
book but bizarre as it is one of the saddest and most harrowing books
I have ever read with the most uplifting moment coming when all the
characters are harmoniously brought together by food, they were
making masala wada, an Indian “falafel” made with dhal, shredded
coconut, coriander, chillies and onions, with a mind boggling
result, I served it at the last dinner.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Fa86q-4FqsE/T5AJCbNyHQI/AAAAAAAAANE/EyhNOvrU1XY/s1600/IMG_0313.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-Fa86q-4FqsE/T5AJCbNyHQI/AAAAAAAAANE/EyhNOvrU1XY/s640/IMG_0313.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: orange;"><strong>Masala Wada</strong></span></td></tr>
</tbody></table>
<div style="text-align: justify;">
Another example is when I
decided to take on the master of classic cooking, Raymond Blanc. I'd
just watched him prepare this amazing looking chocolate crumble tart
on TV and decided that that was exactly what I was going to make. I
managed to get hold of the recipe and to my delight there was a
hazelnut ice cream and the most delicious sounding caramel sauce to
accompany it, I didn't need any more persuading.
</div>
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As I got to blanching and
caramelizing the hazelnuts, the smells that were unleashed on my
senses were enough to send me to heaven (my vision of it anyway), I
absolutely love hazelnuts as my breakfast bowl will attest. What is
it with smells? Like music, smells evoke all sorts of memories,
reactions and moods in people, am told men like perfume with a slight vanilla
scent to it as it reminds them of home/cooking, I feel another blog
coming on. I remember when I was a little girl our milk was delivered
by a farmer every day, straight from the cow so to speak and it was
up to us to keep it in the right conditions for it to last. The
things mum was able to conjure with that milk are incredible, see the
“<span style="color: navy;"><span lang="zxx"><u><a href="http://www.thefirstbiteis.blogspot.co.uk/">Back
to My Roots” </a></u></span></span>blog. Anyway, one day he failed
to deliver for some reason and my cousin and I undertook the mission
of going to collect it. On our way back, it started raining, now,
there is something about the smell when the rain drops first meet the African red soil that is just magical, so magical in fact that my
cousin literally lay down and licked the soil, I would have followed
suit but I wash my oranges before I peel them for juicing for
heaven's sake and it's not very me is it? ;-)
</div>
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I digress, as I mentioned
before, I had decided to take on Raymond Blanc, the list of
ingredients involved was endless (I now own a useless 16 inch baking
ring as I bought the wrong one), the process so long that I actually
found myself churning ice cream at midnight (did I mention that I
have invested in an ice cream maker). By the time I'd finished
assembling everything it was almost midnight and I was shattered to
the tips of my hair so decided to take a bath whilst the ice cream
was churning as I didn't know how long it would take. I must have
fallen asleep as the next thing I heard was a loud thudding noise
which confused me at first but once my head cleared, I was able to
work out that the propeller could no longer go round as my ice cream
was at last ready. Of course I had to taste it, midnight or not and
it was utterly divine, needless to say it will be on the menu at some
point.</div>
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This is turning out to be
quite an interesting journey as I'm discovering more and more about
myself and appreciating my heritage more. As it turns out, my mum may
have cooked more than I first let on, oops, and my maternal
grandmother was a cook, she cooked for a local secondary girls'
school, is cooking hereditary I wonder? lol. I suppose most of this
was lost on me as I went to boarding school but my journey has
triggered some wonderful memories from childhood, such as the great
English baking books we had on the shelf with pictures of the most
amazing cakes I could only dream of, boy did I love reading those
books during my school holidays. I can't help feeling that perhaps
that is why it is easy for me to conjure a taste just by reading the
ingredients as I had to use my imagination a lot, I'd never heard of
most of the ingredients they talked about in those books, must ask
mum where they are!
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Another wonderful memory
is that of what I'd term my first baking lesson with mum. We had a
gas cooker but as it was very expensive, we bought and I think they
still buy gas by the cylinder, gas cooking was reserved for when
we needed to make something quickly like when we had an impromptu
visitor, trust me that happens a lot in Africa especially around meal
times, or when we made roast chicken, come to think of it we did this
a lot on Sundays after Church, another great British export I
suppose. Anyway, mum had decided we we were going to bake a cake and
went on to improvise an ingenious oven. We took a very large pan and
filled it with sand and heated it on a charcoal stove called a “jiko”
for almost an hour or more then made a well in the middle of the
sand where we placed the cake tin with the mixture. We then covered
the pan with a tin lid and put more charcoal on top and viola, we had
an oven and actually baked a beautiful cake. I think I've seen Jamie
Oliver do something similar by digging a hole in the actual sand to
bake sea bass. Not sure how I had forgotten about this of all
incidents in my cooking life.
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-k-uQk4aZCU0/T5AJpX5bNZI/AAAAAAAAANM/KvCJTGOkEjs/s1600/jiko.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="373" src="http://3.bp.blogspot.com/-k-uQk4aZCU0/T5AJpX5bNZI/AAAAAAAAANM/KvCJTGOkEjs/s400/jiko.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center">
<span style="color: orange;"><strong>JIKO</strong></span></div>
</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: justify;">
Well, the journey
continues and I intend to push myself even more, after all, what is
the point of doing this if I don't better my skills. I'm amazed at my
ability so far as I have managed to tackle some complicated recipes
with astounding results, I guess I've always been as stubborn as a
mule when it comes to cooking. Once I put my mind to cooking
something I will do it. Macaroons are something I've always wanted to
make ever since my girlfriend and I spent many a Sunday afternoons at
Ladur<span style="font-family: Times New Roman, serif;">é</span>e, this is before
everyone else started making “not so good versions” . I have
often been put off by the seemingly complicated process involved but
I woke up one morning determined to tackle them with outstanding
results to the delight of my friends ( including a Frenchie with “
Ladur<span style="font-family: Times New Roman, serif;">é</span>e was just round
the corner from my flat in Paris you know”) and the guests to my
last supper as they adorned the goodie bags and will be making a
regular appearance as I play with different flavours.</div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-wo-LY981nfM/T5AKg583OtI/AAAAAAAAANU/h161S4e3aj0/s1600/IMG_0319.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-wo-LY981nfM/T5AKg583OtI/AAAAAAAAANU/h161S4e3aj0/s640/IMG_0319.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: orange;"><strong>Lemon Macaroons</strong></span></td></tr>
</tbody></table>
<div style="margin-bottom: 0cm; text-align: justify;">
I look forward to welcoming you to the
next supper on Saturday 19<sup>th</sup> May, please take a look at
the upcoming events to see more dates and planned menus. Don't worry
if a menu isn't up yet, it is bound to be decided way before the
event. Do also look out for the “singles” evenings that I have in
mind, very informal and chilled out affairs with good food and
hopefully good and interesting company.</div>
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Keep Calm and Carry on Eating (<u>only
good food mind you</u>)!</div>
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</div>Gillianhttp://www.blogger.com/profile/16982641871484920460noreply@blogger.com0tag:blogger.com,1999:blog-1063111067081506652.post-49047586882722493912011-01-30T23:52:00.000+00:002011-01-30T23:52:30.689+00:00Going back to my roots<div align="JUSTIFY" class="western" style="margin-bottom: 0cm;">When I first started this, the intention was to embark on a journey discovering the different foods of the world, the interrelation of different cultures and with that maybe find the journey food has made from culture to culture. The last few dinners were taken up with European cooking, mostly French so I guess I can call this year, “going back to my roots.”</div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br />
</div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;">Well, back to my journey then. With the next two dinners, the intention is take a tour of India, which so far in my search of recipes has proven to be both exciting and quite an eye opener. The food varies mainly due to religion and region but the common denominator is spice, be it vegetarian, fish or meat, spice is used to enhance whatever is cooked. One thing that got me really excited again is when I came across the use of Ghee, yet again it took me to my childhood. I remember as a little girl during my school holidays, churning a guard full of milk every evening after supper to achieve a by-product which was utterly delicious. Basically, we got our milk delivered from a nearby farm twice a week which we'd then boil every day to keep fresh. A film of cream forms on top of milk when boiled, mum would scoop this up and put it in a guard with milk which we would then churn on our laps every night for almost a month. The sour milk formed is what the West call yoghurt, we'd then cook the fermented cream on a low fire until it separated forming a cheesy substance which though not used for anything, us kids relished and devoured to our hearts content, the other was the most delicious oil you've ever tested, this is Ghee. We used the Ghee to cook rice mainly, what is amazing is that none of the sourness of the milk/cream is left in it, but a delicious buttery flavour. Imagine my delight when I was able to find this in a shop in London and so it will be a pleasure to share this childhood delight with you. There are of course other childhood delights like tamarind, my grandmother had a tree by her house but we never used it for cooking, we actually made a delicious juice from it which we drank and so imagine my amazement when I discovered it can actually make the most incredible sauce.</div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br />
</div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;">Indian food is about more than chilli heat. There is a huge array of spices to explore, not just for their heat, but also for other qualities, coriander for cooling, cloves for flavour and heat of a different kind, saffron for fragrance, mace and cardamom for their aroma. All these spices were not just used for their flavours but for preservation in the days before refrigeration and also for their health benefits. Indian cooking is challenging as one has to know their spices very well in order to marry them whereas in other cuisines, spices tend to be used in isolation. Well, I am hoping that I do it justice but I suppose since I have had a lot of practise with no complaints from friends so far, I think I shall pass with flying colours!</div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br />
</div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;">After my Indian journey I intend to do some Creole cooking. I'm absolutely excited by this as I feel this is very much like me. I remember once during a literature class the teacher reading us a story of a girl of two worlds, which was about a Masai girl who was fortunate enough to go to school where she didn't really fit as she was regarded backward and whenever she went back home, she didn't fit in either as her eyes had been opened by what she'd learnt at school, I guess my cooking can be described a bit like that and what better way for me to express myself than through Creole cooking. Creole cooking is a mixture of Indian, African and even Chinese cooking, basically the best of everything in my eyes, so look out for menus in March.</div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br />
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</div>Gillianhttp://www.blogger.com/profile/16982641871484920460noreply@blogger.com0tag:blogger.com,1999:blog-1063111067081506652.post-23654207513286672052010-10-23T23:09:00.001+01:002012-04-17T15:01:41.456+01:00Eureka Moments<div class="MsoNormal" style="text-align: justify;">
The sound of the alarm is a rude intrusion into my peaceful sleep and my first thoughts as I prepare to get out of bed are, what I'm I wearing today:?! It then dawns on me that it's Saturday morning! As I get ready to sink deeper into my warm covers, you know the feeling one gets when one realises it Saturday and one doesn't have to get up for anything, yes, that one, when I jolt out of bed with the realisation that I've actually got 15 people coming for a 4 course dinner, what's more, I still have more shopping to do and the almond biscotti I've decided to include in the goodie bags means I need even more time, why did I even go bed, even though it was 1am!!! Needles to say that got me out of bed faster than Hussein Bolt in his 100m dash.</div>
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Shopping done, I'm back at home and getting on with my mis-en-place which I have scheduled with military precision, the biscotti not being a deterrent at all! I am a woman on a mission. Halfway through de-boning the 15 chicken legs, I begin to wonder what the whole point of the exercise is, after all, I'm taking the flesh off the chicken skin, chopping it into little pieces, mixing it with onions, veal and pork and stuffing it all back in again! Why ever did I think this was a brilliant idea? Note to self, eureka moments in the middle of the night, not so brilliant! Task completed, and it's the turn for my starter to get some attention. I trim the pork chops and rub on the wonderful spices that I've roasted in the oven with the lavender for 15 minutes, compared to the chicken, this is a doddle! I start on the date sauce that accompanies the chops and I find myself performing my famous jiggle with a hooray as it is absolutely fantastic, it's moments like these that let me know it's all worth it.</div>
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The room is set, lights deemed and candles lit with lovely quiet music in the background and all that is left is for the guests to arrive and for me to deliver, and deliver I'm determined to!</div>
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As I stand in the kitchen prepping the main course, there is this comfortable rhubarb, rhubarb (background noise in the world of performing arts but quite appropriate on this occasion) in the background of happy conversation going on and in me there is this feeling of pride and contentment as apart from just serving food, my idea is to create a social environment where people can come and relax, enjoy good food and in some cases make wonderful new friends too. As I walk around I see empty plates and that brings me utter joy too. There are questions as to how each dish was prepared which of course sets me off into my favourite subject, food! Luckily I don’t see any eyes glazing over. To me the most successful dish of the night is the pork as it lived up to and exceeded my expectations and everyone seemed to really enjoy it too! Another favourite I suppose</div>
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It’s 3am in the morning and having just about managed to shoo out the last guest 30 minutes earlier, I’ve assumed the stance of a happy dog who’s belly is being tickled i.e back flat on the floor, feet in the air, but in my case it is out of sheer pain and exhaustion I won’t exclude the happy though, do I wish someone was tickling my belly?.......</div>
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My trademark scarlet talons are a thing of the past, my hands feel like a sack cloth but I would I give it up? Bring on Halloween dinner!</div>
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November is also bound to have some exciting menus including a Thanksgiving dinner while December being a celebratory month, will be filled with delectable and sumptuous menus, all things celebratory! Look forward to seeing you soon.</div>
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<br /></div>Gillianhttp://www.blogger.com/profile/16982641871484920460noreply@blogger.com1tag:blogger.com,1999:blog-1063111067081506652.post-59160730224411153282010-09-26T16:16:00.003+01:002010-10-18T21:34:02.174+01:00Summer SummationAs the mornings and evenings stealthily get darker and darker, I'm left with the wonder of how fast summer has come and gone by, are the summers getting shorter or is it just me, we do say this every year don't we?! The difference for me this year is that I undertook to purse a dream and a love of mine, cooking good food and sharing it with anyone who loves it!<br />
<br />
Some of the highlights, of which there are many, include going to Tuscany for a dear friend's wedding and wonder of wonders, taking part in a Bollywood dance! I'm still waiting for the offers I was promised would come flowing in from Bollywood, after all, that was the only reason I would make a public nuisance of myself, right?! Apparently, there is even a youtube clip going around, talk to me nicely and I may be persuaded to send you in the right direction :-) The trip of course is filled with wonderful memories of moments spent with great friends and the most amazing views, including the most incredible lightning displays!<br />
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Of course any trip wouldn't be complete for me without sampling local cuisine, some so good and some not so great! It was to me the introduction of the most incredible cheese I've ever tasted, Burrata. Think of the best buffalo mozzarella you've ever tasted and then multiply it by 10! It is milder and creamier hence making it tastier than mozzarella! Imagine my absolute delight when I discovered a little Italian delicataseen in town stocked it! Look out for it on one of my menus, served with home made chili jam and home made Italian bread. <br />
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Well, I shan't drag on with my tales as this is all about food isn't it?! I haven't stopped cooking, baking, braising, poaching, roasting, name a method of cooking, I've probably tried it this summer. This is not only a journey to share good food with people but also to push myself that bit further and see how good I really am. So you love food, push me!<br />
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As Autumn is one of my favourite months of year, I have wonderful recipes to share with you, after all, these are the months we can indulge ourselves without the guilt as our bodies need to require extra fuel to keep as warm.<br />
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<b><span style="color: red;">OCTOBER DATES</span></b><br />
<div style="color: orange;">Saturday 2nd October</div><span style="color: #bf9000;">For menu, see menu page</span><br />
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<div style="color: orange;">Saturday 16th October - Fully booked, waiting list</div><div style="color: #bf9000;">See menu page </div><br />
<span style="color: orange;">Saturday 30th October - Halloween Dinner, 4 places left</span><br />
<div style="color: #bf9000;">See menu page</div><br />
<span style="color: red;">NOVEMBER DATES</span><br />
<div style="color: orange;">Saturday 13th November</div><br />
<span style="color: red;">Thursday 25th November - Thanksgiving, book early to avoid disappointment</span><br />
<span style="color: #bf9000;">Menu to include Turkey and all it's trimmings</span><br />
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<div style="color: orange;">Saturday 27th November</div><span style="color: #bf9000;">See menu page</span>Gillianhttp://www.blogger.com/profile/16982641871484920460noreply@blogger.com0tag:blogger.com,1999:blog-1063111067081506652.post-87048201594846425162010-07-14T21:50:00.004+01:002010-07-14T22:06:30.256+01:00Update and August Dates<div class="ecxMsoNormal" style="text-align: justify;">The last event was quite an eye opener to say the least! It was one of those occasions when “nature” plays havoc with one’s plans! Woke up at 7 am to prepare the parmesan baskets, had seemed like a brilliant idea when I thought of serving my risotto in these until I started making them! Well, like the menu said, I had to melt the parmesan then mould it on down-turned ramekins, 3 ramekins in and quite a lot of wasted parmesan later, I got the hang of it and now know exactly what to do next time, not to serve risotto in parmesan baskets! <span style="font-family: Wingdings;">:-)</span>, seriously they will be a lot better. </div><div class="ecxMsoNormal" style="text-align: justify;">I then decided to make the profiteroles before going out for a final shop. Why don’t recipes ever tell one what size eggs one should use?! I promise when I write my recipe book, I shall even include the spoon manufacturer (don’t hold me to it though!), there are different sized tbs and tsp, depending on manufacturer and this can make a big difference to a recipe! Well, I used large eggs because that’s what I normally buy and what most cakes require but just turns out this may have been too big as the mixture was rather runny for something that needed to go through a piping bag! Nevertheless, I did manage to get it through <span style="font-family: Wingdings;">J</span> and into the oven and they rose alright but came out looking quite different to what I’d expected. I then decided to go and finish that shopping before it was too late. By this time the sun was really making its presence felt! </div><div class="ecxMsoNormal" style="text-align: justify;">Came back home with medium sized eggs to have another go at the profiteroles and continue with my mis-en-place! This time the mixture looked a lot better so I gave a little triumphant jump! Well, talk about premature celebrations! I took a peek through the oven door glass (of course one doesn’t open an oven door in the first 15 mins of baking!) and what I saw made me do a little dance around my kitchen (If the chap across the road didn’t have a street cred before, I’m sure it’s now rocketed by tales of the “lady” who lives across from me, stories for a different blog!) 5 minutes later, I took out of the oven perfect profiteroles and arranged them on a wire rack just to watch the air sucked out of them! Literally 2 minutes after they came out of the oven, they were flatter than pancakes if that’s possible! <span style="font-family: Wingdings;">L</span>, yes, it was actually too hot to bake profiteroles! </div><div class="ecxMsoNormal" style="text-align: justify;">Oh well, I had to quickly think of something for dessert and decided to go for my famed chocolate brownies, which of course I’d bake last minute to serve hot with the ice cream I’d already bought. After the main course was served and I’d mixed all the ingredients for the dessert and safely put them in the oven, I was sitting at the table enjoying dinner conversation with my guests and sampling some of the great wines they’d brought with them when I suddenly realised I’d forgotten to add baking powder to the brownie mixture! What to do?! Excused myself very calmly and tried not to run to the kitchen, took a peek through the glass door again and all seemed well, I guess the perspiration on my face was attributed to the weather <span style="font-family: Wingdings;">:-)</span>! Took the brownie out and served it hoping all would be well. It is/was the best chocolate brownie I have ever made, from the sounds from the guests and requests for seconds!. Really was like a fondant, really crunchy on the top and soft and gooey in the middle! Who would have thought after the day I’d had I’d discover a new way to make brownies, as this is how I’ll do them from now on, minus the drama and panic of course!</div><div class="ecxMsoNormal" style="text-align: justify;"><br />
</div><div class="ecxMsoNormal" style="text-align: justify;">Despite all that, I haven’t been put off from my adventure, really, but will soldier on. I haven’t quite decided on the menus for my next events yet but they are sure to be exciting. The 7<sup>th</sup> of August is leaning towards Asian with dishes like <span style="background-color: white; color: red;">Salt and Pepper Prawns</span> or <span style="color: red;">Rock Shrimp tempura</span> with a spicy dipping sauce, whichever gets the most votes goes. Also watch out for the Potato Ravioli (the ravioli is made out of potato and stuffed with mushrooms) as I’ve now managed to locate a mandolin, Chocolate and Toffee Fondant, Twice baked Cheese Soufflés and many more exciting dishes. You are of course welcome to make suggestions as to what you’d like to see on the menu and I promise to do it justice!</div><div class="ecxMsoNormal" style="text-align: justify;">Hope to see you at any one of the following dates or even at all of them:-</div><div class="ecxMsoNormal" style="text-align: justify;"><b>AUGUST EVENT DATES</b></div><div class="ecxMsoNormal" style="color: red; text-align: justify;"><b>Saturday 7<sup>th</sup></b> </div><div class="ecxMsoNormal" style="text-align: justify;"><i>Menu to be confirmed</i></div><div class="ecxMsoNormal" style="color: red; text-align: justify;"><b>Saturday 21<sup>st</sup></b></div><div class="ecxMsoNormal" style="text-align: justify;"><i>Menu to be confirmed</i></div><div class="ecxMsoNormal" style="color: red; text-align: justify;"><b>Saturday 28<sup>th</sup></b> </div><i>Menu to be confirmed</i>Gillianhttp://www.blogger.com/profile/16982641871484920460noreply@blogger.com0tag:blogger.com,1999:blog-1063111067081506652.post-76799701546748440922010-06-27T21:56:00.009+01:002010-06-28T20:39:32.887+01:00When Good Food Happens! - Friday 9th July<a href="http://4.bp.blogspot.com/_GfykNIuKN98/TCe4r5TbxsI/AAAAAAAAACg/i6UF-SlS5CU/s1600/Setting+up%21.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/_GfykNIuKN98/TCe4r5TbxsI/AAAAAAAAACg/i6UF-SlS5CU/s200/Setting+up%21.jpg" width="150" /></a>Well, I'm well into my stride now after 3 successful dinners! How does one measure success?For me it's through the perfect execution of every dish and hearing those groaning sounds with each mouthful, not quite "When Harry met Sally" but quite close! :-). On this occasion, my starter and main course are leaning more towards Italy where I'm sure we'll all agree some of the most delicious dishes come from. Gone are the days when Italian food was just Pizza (that's what I thought until I found a few gems scattered all over London!) So here we go!<b><br />
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<b>Appetissers:-</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_GfykNIuKN98/TCe6b49j1rI/AAAAAAAAACo/V86A8ghHMuc/s1600/Prawn+Satay.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/_GfykNIuKN98/TCe6b49j1rI/AAAAAAAAACo/V86A8ghHMuc/s200/Prawn+Satay.jpg" width="200" /></a></div><i><b>Prawn Satay: </b></i><br />
After the success of this dish at my last dinner and having been told by the diners that it should be my signature dish, I shall very much oblige, hence it's featuring on this night! The Prawns are coated with a prawn puree and home made curry paste (turmeric, star anise, cardamom, cloves, cumin, mace, fenugreek and coriander seeds, dry fried and pounded to make the paste). They are then shallow fried and finished off in the oven. These served with a home made sweet and sour sauce plays amazing games with the pallet!<br />
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<b>Starter:-</b><br />
<i><b>Saffron Risotto served in parmesan baskets:</b></i><br />
Sometimes the simplest of things are the best and this dish demonstrates just that. The risotto is cooked in home made chicken stock and saffron strands added to it to give it that rich golden colour. The parmesan is melted in a non-stick pan molden on an overturned large ramakin to give it it's shape into which the risotto is poured and served. Utter heaven, even though I say so myself!<br />
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<b>Main Course:-</b><br />
<i><b>Salt Baked Sea Bass served with Almond Aioli:</b></i><br />
Does as it says on the tin! The Sea Bass is completely covered in salt and baked in the oven. I never used to know what all the fuss over this dish was until I tried it myself and almost had an ....fit! :-), not sure I'm allowed to use the omitted word on the site! It is yet again simple but completely melts in your mouth. This will be served with a home made Almond Aioli.<br />
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<b>Dessert:-</b><br />
<i><b>Profiteroles filled with Ice Cream and covered with dark chocolate:</b></i><br />
Need I say more!?<br />
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To book a place email: <a href="mailto:thefirstbiteis@gmail.com">thefirstbiteis@gmail.com</a>. There is a minimum contribution of £30 pounds and as usual it is a BYO.Gillianhttp://www.blogger.com/profile/16982641871484920460noreply@blogger.com0tag:blogger.com,1999:blog-1063111067081506652.post-7018648824544505282010-06-15T21:40:00.120+01:002010-07-06T20:17:58.018+01:00Food glorious food - Saturday 26th June<a href="http://3.bp.blogspot.com/_GfykNIuKN98/TBftJ0G2vBI/AAAAAAAAABw/T4-kyKBcHTQ/s1600/Table+setting.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5483111824208870418" src="http://3.bp.blogspot.com/_GfykNIuKN98/TBftJ0G2vBI/AAAAAAAAABw/T4-kyKBcHTQ/s320/Table+setting.jpg" style="cursor: pointer; float: left; height: 240px; margin: 0pt 10px 10px 0pt; width: 180px;" /></a><br />
<div style="text-align: justify;">Why did I ever start themed dinners! Running out of themes now so this night is all about the gloriousness of food and I hope the menu does this justice! The menu is out to challenge "popular" belief and I guess in a way that is what we call "fusion"?</div><b>Appetiser:-</b><br />
<i><b>Prawn Satay:</b></i><br />
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<div style="text-align: justify;">The Prawns are coated with a prawn puree and home made curry paste (turmeric, star anise, cardamom, cloves, cumin, mace, fenugreek and coriander seeds, dry fried and pounded to make the paste). They are then shallow fried and finished off in the oven. These served with a home made sweet and sour sauce makes the mouth water even as I'm typing this!</div><div style="text-align: justify;"><br />
</div><span style="font-weight: bold;"> </span><span style="font-weight: bold;"> Starter:-</span><br />
<span style="font-weight: bold;">A Salad of Scallops with Hazelnuts and Apples:</span><br />
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</div><div style="text-align: justify;">The Scallops are marinated overnight in hazelnut oil, shallots, garlic, thyme, bay leaf and blanched lemon rind. They are then quickly cooked over a high heat for 2 minutes on each side and served with green leaf salad mixed with shredded apples and a hazelnut veinaigrette and garnished with whole roasted hazelnuts. The softness of the scallops contrasts beautifully with the crunchiness of the hazelnuts to make this dish quite unique.</div><br />
<span style="font-weight: bold;"> Main Course:</span><span style="font-weight: bold;"><br />
Roast Beef with Mushroom sauce served with green beans and mashed potatoes</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><a href="http://2.bp.blogspot.com/_GfykNIuKN98/TDN_pvF-nKI/AAAAAAAAAE4/D6_3wXJ3FB4/s1600/043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_GfykNIuKN98/TDN_pvF-nKI/AAAAAAAAAE4/D6_3wXJ3FB4/s320/043.JPG" /></a> </div><div style="text-align: justify;">This recipe is actually Danish, in honour of the wonderful guests I had last week at my fusion night who brought me some books as they felt I'd left out Denmark from my food journey, here is to you Ib and co! The beef is coated with yoghurt and mustard and cooked in the oven. The mushroom sauce is utter decadence and for purely that reason alone, I won't share the secrets! :-)</div><div style="text-align: justify;"><br />
</div><span style="font-weight: bold;"> Dessert:</span><br />
<span style="font-weight: bold;">Raspberry cheesecake brownie</span><br />
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</div><div style="text-align: justify;">Yes, it's not a typo but I will be making brownie cheesecake! It is what it says on the tin is pure, utter glorious indulgence!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Can't wait to share all these with you and I promise all pictures will follow soon. As usual it's a BYO and a minimum contribution of £30.</div>Gillianhttp://www.blogger.com/profile/16982641871484920460noreply@blogger.com0tag:blogger.com,1999:blog-1063111067081506652.post-67357741874994230542010-05-30T15:23:00.064+01:002010-06-27T13:29:31.204+01:00Fusion Dinner - 12th JuneI've always been fascinated by food from all around the world hence the idea of my next supper. I was once invited to dinner by a friend from Venezuela who said they were going to cook me an authentic Venezuelan meal, something called Arepas! Imagine my shock and utter delight when the said dish arrived on the table only to find it was actually something I'd grown up with but cooked with a lot more imagination?!<br />
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Of course I had to feature Arepas on my fusion night for it is a true portrayal of what fusion is all about. Who could have imagined South America having a cuisine in common with Africa! The other dishes have been simply picked for their deliciousness. Exploring cuisines from around the world is my quest for this blog and sharing it with you all will be my utter pleasure. <br />
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THE MENU<br />
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<div class="separator" style="clear: both; text-align: center;"></div><b><i>Appetiser:- (South America - Africa) </i></b><br />
Meat & Cheese Arepas<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_GfykNIuKN98/TCc_T8Unm-I/AAAAAAAAACI/hcuH-sT3tOY/s1600/Arepas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_GfykNIuKN98/TCc_T8Unm-I/AAAAAAAAACI/hcuH-sT3tOY/s320/Arepas.jpg" width="320" /></a></div> Fried corn pancakes filled with fried beef and served with a tomato and onion salsa and cheese. This is a South American specialty and it's simplicity contrasts delightfully with the burst of flavours!<br />
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<i><b>Starter:- (Italy)</b></i><br />
Rotolo of spinach, squash & ricotta<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_GfykNIuKN98/TCc_21LsQQI/AAAAAAAAACQ/HXVC1wS2Vck/s1600/Rotolo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_GfykNIuKN98/TCc_21LsQQI/AAAAAAAAACQ/HXVC1wS2Vck/s320/Rotolo.jpg" width="320" /></a></div> Home made egg pasta sheets filled with roasted squash, spinach and ricotta with fennel and chillies. The hot chillies, the sweet squash and sour taste of ricotta all combine to play tingling games with one's tongue!<br />
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<i><b>Main Course:- (India)</b></i><br />
Parsee-style Hot and Sweet Chicken with apricots.<br />
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Chicken cooked in cardamom, ginger, garlic, cumin, apricots and chilies and served with basmati rice and chapatti.<br />
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<i><b>Dessert:-(Latin America)</b></i><br />
Churros served with a choice of either a dark chocolate sauce or white chocolate and yoghurt sauceGillianhttp://www.blogger.com/profile/16982641871484920460noreply@blogger.com0tag:blogger.com,1999:blog-1063111067081506652.post-82075091914234088012010-05-22T15:02:00.008+01:002010-05-22T15:18:43.209+01:0029th Indian Delight MenuWell, at last the long awaited menu is here!<br /><br /><span style="font-weight:bold;">Entrée</span><br />Batata Wada (mashed potato balls), Onion Bhajia (Onions with Gram Flour Fritters) and Beef Samosa served with pomegranate raita and home made tamarind sauce.<br /><br /><span style="font-weight:bold;">Starter</span><br />Roast Salmon with Dill and Mustard served with a green pea relish<br /><br />The Salmon is twice marinated, firstly with a ginger and garlic paste, lightly seared then marinated in grated cheddar cheese, Greek-style yoghurt, wholegrain mustard, chopped chillies and single cream and baked in the oven. The green pea relish has a kick to it reminiscent of Japanese wasabi.<br /><br /><span style="font-weight:bold;">Main</span><br />Hot and Sweet Chicken curry with apricots garnished with potato straws and accompanied by pilau rice and chapatti<br /><br />This dish packs a lot of flavours and textures and is dark, rich, sweet and spicy all at the same time! It has all the classic curry spices such as cumin seeds, cinnamon, cardamom, coriander, cloves chillies ginger etc.<br /><br /><span style="font-weight:bold;">Dessert</span><br />Raspberry and White Chocolate Soufflé<br /><br />I know! Not your typical Indian dessert I guess but it’s an absolute favourite of mine and therefore decided that after a night packed with such full flavours as above, it would only be justifiable to serve something as decadent yet so light and delicious as this.<br /><br />I hope this menu inspires you as much as it does me and my aim is for every single person to leave with a smile on their face and a song in their hearts from having enjoyed themselves!<br /><br />My next posting will be of the full menu and how to prepare the dishesGillianhttp://www.blogger.com/profile/16982641871484920460noreply@blogger.com0tag:blogger.com,1999:blog-1063111067081506652.post-70899851340462662022010-05-12T21:28:00.018+01:002010-05-22T15:02:14.737+01:00The First Dinner - Curry Delight - Saturday 29th May<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_GfykNIuKN98/S-sRF93-c6I/AAAAAAAAABI/js4zjkomtDY/s1600/IMG00023.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_GfykNIuKN98/S-sRF93-c6I/AAAAAAAAABI/js4zjkomtDY/s400/IMG00023.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5470484966577959842" /></a><br />The launch of my very own Supper Club! I am looking forward to making new friends already. <br /><br />Menu to be published nearer the time. I'm so full of ideas that I'm hard pressed to pick what to cook but whatever I pick, I intend it to be a show stopper. There will be 4 courses served, with the main dish being a curry and of course the famous Chapattis! BYO and a minimum contribution of £30. To book a place, please contact me at thefirstbiteis@gmail.com. Book early in order to avoid disappointment as my intention is to keep the numbers small and intimate.Gillianhttp://www.blogger.com/profile/16982641871484920460noreply@blogger.com0tag:blogger.com,1999:blog-1063111067081506652.post-89457533520956230462010-05-12T20:34:00.004+01:002010-05-13T12:30:27.892+01:00About Me<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_GfykNIuKN98/S-sHKhDqwjI/AAAAAAAAAAw/U-y3-zSeUAg/s1600/416.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_GfykNIuKN98/S-sHKhDqwjI/AAAAAAAAAAw/U-y3-zSeUAg/s200/416.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5470474049625440818" /></a><br />Where do I start?<br /><br />I guess I learnt at a very early age that if I wanted a good meal I’d have to make it myself, which in itself is incredible and just goes to emphasise that I do have a very discerning palate, to the frustration of quite a few of my friends, we’ll go into that at a later date. My mother didn’t cook you see, or didn’t cook well and we always had house help, that may sound privileged but trust me it wasn’t as grand as it sounds.<br /><br />I remember very well the first time I cooked. I’d just come home from school and very grandly announced that I wanted to eat chapatti, I was 11 years old! Kenya’s food is influenced a lot by Indian cuisine, a legacy left behind by the Indians who came over to help the British build the railway as the locals had refused to do so due to superstition. Chapatti was and still is very much a luxury in most homes and eaten at the weekend as a treat for those who can afford it or only on big occasions for the less fortunate. Mum informed me that Mary, the girl living with us at the time, had already made supper and that if I wanted chapatti I’d have to make it myself, she was joking and was absolutely amazed when I did it. They may have been a bit hexagonal rather than round but I did it and thus began my love affair with food/cooking. To this day, I’m told I make the best chapatti and mum will not allow anyone else to do it if I’m home. I guess you’ll have to judge for yourself when I do the curry night.<br /><br />Why do I want to do this? I live, breath and eat food ;-) and I guess would love to share what I’ve learnt over the years with like minded people. I may not cook in a professional kitchen but would damn well give those professionals a run for their money!!!Gillianhttp://www.blogger.com/profile/16982641871484920460noreply@blogger.com0