tag:blogger.com,1999:blog-47770854171331680892024-02-07T01:15:56.361-08:00MummyLarkJudehttp://www.blogger.com/profile/14522905168998236063noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-4777085417133168089.post-38225007828165534162019-08-12T05:34:00.002-07:002019-08-12T05:34:23.194-07:00photo to see if it still works<div class="separator" style="clear: both; text-align: center;">
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Just thinking about blogging again. The technology defeated me last time but I'm older and wiser now. Well, older anyway.Judehttp://www.blogger.com/profile/14522905168998236063noreply@blogger.com0tag:blogger.com,1999:blog-4777085417133168089.post-3485774719746234642012-06-20T07:42:00.000-07:002012-06-20T09:22:40.022-07:00Cheesecake (3)Shirley's cheesecake was the third to get an outing. I knew it would be good, because Shirley is a great cook, and she didn't let me down. It was dead easy, the only down point was when I looked in the microwave the next day and found all the solidifed butter spats! It seemed a lot of creme fraiche but it tasted lovely. The family made appreciative noises and said things like "This isn't your normal cheesecake, it's great". Sometimes I don't know why I bother.<br />
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It was very wobbly after 30 minutes but I had faith, took it out and voilá, it worked,<br />
and say what you like but I do think cheesecake is best cooked in a bain marie. Mine certainly are.<br />
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Here is Shirley's recipe as she wrote it, put here so that I can find it easily next time.<br />
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<span class="postbody"><span style="color: #0b5394;">I aways use a bain-marie - no more cracked-top cheesecakes.
<br /><br />Here's mine for another comparison (and it really is mine - did it when
I found I couldn't get sour cream here - works brill - is actually best
cheesecake I've ever tasted. Modest, moi.) <br /><br />8ozs crumbed dig biscs, <br />4
ozs butter melted in m/wave till beginning to brown - takes ages but gives
lovely butterscotchy taste to base <br /><br />400grms full fat cream cheese
<br />50cl tub crème fraîche (30% or 15% fat - both work) <br />3 eggs <br />6ozs
sugar <br />rind and juice of a lemon <br />teaspoon vanilla. <br />26cm tin - I use a
fixed bottom one. <br /><br />Mix cheese and crème till smooth, beat in sugar then
eggs one at a time - gently - don't want too much air. then beat in lemon juice
and vanilla and stir in rind. <br />Pour over buscuit base, bain-marie 30-35 mins
at 175C. There will still be a real, real wobble in the centre. Cool and
chill.</span></span><br />
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Number 1 son was very disappointed it wasn't an uncooked one with gelatine because that means he won't have a go at making it, silly boy (and him a trained chef as well).
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The other pudding we had was Squidgy chocolate torte which I've blogged about before. Number 2 son and his girlfriend polished most of this off. Jade even tweeted about it. I am so proud!<br />
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10/10.Judehttp://www.blogger.com/profile/14522905168998236063noreply@blogger.com0tag:blogger.com,1999:blog-4777085417133168089.post-69624687886301738732012-06-05T11:54:00.001-07:002012-06-05T12:23:21.695-07:00Jubilee puddingsIt has been a very wonderful and inspiring Jubilee for us Royalists. From the amazing pageant of vessels along the River Thames, via the Jubilee concert showcasing some of our favourite oldies (but maybe not such goodies as they once were), through the dignity of a Service of Thanksgiving at St Paul's, and culminating in a carriage procession, a balcony appearance and the inevitable Lancaster/Spitfire/Red Arrows fly-past.<br />
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But what to eat? Well that was easy enough. Jubilees deserve street parties so outdoor eating was <em>de</em> <em>rigeur</em>.<br />
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Except that the weather let us down and by Saturday it was fairly clear that dodging the showers was going to be the sport of choice.<br />
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I was catering for 17 on Sunday but my own children had informed me they would be "going on". Presumably to somewhere where cool, rather than Her Majesty, reigns. I reckoned on 3 puddings and a cheeseboard. Anne brought <a href="http://www.nigella.com/recipes/view/ice-cream-cake-77">Nigella's Ice cream cake</a> which pretty much took care of the under 30's.<br />
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I had another go at <a href="http://fortonfood.wordpress.com/2012/02/06/dilous-lemon-tart/">Matthew's lemon tart</a>. I had bought the right tin in the interim and this time it was much better. Not perfect yet but definitely sticky and edible. It needs adjustment in the lemon department I feel. I used 3 not very juicy ones and it wasn't sharp enough for my taste. I didn't pre-bake Dilou's pastry either and it was fine. By the way, Matthew electric oven temperature is for a fan oven. But you probably knew that.<br />
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I had also been brainwashed into making Heston Blumenthal's <a href="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/d/diamond_jubilee_strawberrycrumblecrunch.html">Diamond Jubilee Strawberry Crumble Crunch.</a> Honestly, I am so gullible. But hey, it was easy and it went down well, particularly with yogurt-hating husband, not that I told him what was in it. I omitted the vodka as I'm 5 months on the wagon at present, and I reckon the elderflower cordial was a bit overpowering.<br />
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Oh. And my trifle dish was the wrong shape. I liked this quite a lot but I don't think I would bother to make it again. I think it missed a spongey layer but I wouldn't dare tell Heston.<br />
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Re the concert. The general verdict amongst my muso friends was that Tom Jones and Shirley Bassey still have it but know their limitations these days. Elton, Cliff and Macca are well past their sell-by date. Personally I think that's because the former have good singing technique which the others don't. <br />
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Oh yes. My boss thought Lang Lang was a panda.<br />
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<br /></div>Judehttp://www.blogger.com/profile/14522905168998236063noreply@blogger.com0tag:blogger.com,1999:blog-4777085417133168089.post-26395059252916827432012-05-16T07:37:00.000-07:002012-05-16T07:37:45.567-07:00Matthew's Lemon TartI had bookmarked <a href="http://fortonfood.wordpress.com/2012/02/06/dilous-lemon-tart/">this</a> from Matthew Fort ages ago because it sounded just my sort of thing. And it sounded easy.
The family turned up for a couple of impromptu barbecues last weekend. The weather has been so terrible this year that I think impromptu is probably the only way to go. It is the 15th of May today and it is raining again. It had all better stop for the Diamond Jubilee and the London Olympics. And it would be nice if it was dry for the First Test against the Windies which starts at Lord's this week.
My cooking fairy had obviously been on a bender on Saturday night because everything I touched whilst making this pie went wrong. I made bad decisions throughout.
I did not have a metal flan tin. I don't know why because I used to have several. They may have gone rusty and been thrown out when I had the new kitchen. Or maybe the cooking fairy hid them somewhere last night. So I had to use a ceramic dish and knew that the pastry needed to be baked blind if so. Wrong. It tasted like cardboard. But it was defrosted (homemade) shortcrust and I'm not sure how long it had been in the freezer.
I also managed to set the fan oven too low. Heaven knows an electric to fan conversion is easy enough but apparently not. So after half an hour it still looked pale, yellow and soggy. Needless to say I then overcompensated. The filling sank, defeated.
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But here's the funny thing. It tasted bloody gorgeous. Like a cross between a lemon meringue pie and a treacle tart. I shall buy myself a new flan tin before I make it again though. Chris's only comment was "Whatever have you done to this pastry"?
And I promise you I wrote this in neat paragraphs. No, I don't know where they've gone either. Must be that fairy again.Judehttp://www.blogger.com/profile/14522905168998236063noreply@blogger.com3tag:blogger.com,1999:blog-4777085417133168089.post-63664572943918533222012-04-29T23:39:00.001-07:002012-04-29T23:39:50.535-07:00Cheesecake (2)This recipe was given to me by Sue at <a href="http://mainlybaking.blogspot.co.uk/">Mainly Baking</a>. It's a Gordon Ramsay one which was published, I think, in The Times but I can't find it online.
For the base I used 8 ounces of mashed digestives with 4 ozs of butter, that being suggested by Shirley for cheesecake number 3.
Filling - process 500g cream cheese and 200g caster sugar for 2-3 minutes. Add 3 eggs, one at a time, beating well after each addition. Add 2 tablespoons cornflour, 300g sour cream, and 1 teaspoon vanilla extract. Process 30 seconds to combine.
The mixture looked fab when it went into the oven.
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Pour filling into tin and bake for 1 hour (130 in my fan oven). Should be well-risen, slightly firm and golden brown. Turn off oven and cool cheesecake in oven with door open. Refrigerate when completely cool.
Now I don't know quite what went wrong but it also looked great when it was baked, although not golden brown. But it looked like this once it was cooled. I guess that was always a risk if a bain-marie isn't being used but I would have not expected it to carry on cooking once it was cooling. Memo to self: Don't cool it in the oven next time!
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Taste-wise it was a bit bland. Next time I will substitute lemon juice for vanilla. The texture was very good.
6/10Judehttp://www.blogger.com/profile/14522905168998236063noreply@blogger.com1tag:blogger.com,1999:blog-4777085417133168089.post-12025630138273109182012-04-07T11:50:00.003-07:002012-04-08T23:11:34.394-07:00Lunch at Quo Vadis<div class="separator" style="clear: both; text-align: center;">
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It is the Easter holidays and so it is time for another lunch with Liz. Except that she isn't on holiday. She has retired this time and I hate her.
We decided ages ago to go to the <a href="http://www.npg.org.uk/freudsite/">Lucian Freud</a> exhibition at the Portrait Gallery but could only get tickets for 4 pm. So, long lunch and then go, or view exhibition and dine early evening? We chose the former. Next time we'll do the latter. The problem is that it was such a very good lunch and we just wanted to doze afterwards, despite alcohol not being involved.
<a href="http://www.quovadissoho.co.uk/">Quo Vadis</a> has been in Dean Street, Soho for many years. Now it has had a revamp and chef Jeremy Lee is the new resident man in the kitchen. This was enough to tempt me without even looking at the menu. <a href="http://foodycat.blogspot.co.uk/">Foodycat</a> and I had seen him having lunch when we first dined at <a href="http://www.lecafeanglais.co.uk/">Le Café Anglais</a> and in fact Quo Vadis is very similar is style and decor to that institution.
The restaurant is a series of small rooms but because of all the glass around it feels spacious and airy like one large room.
On arrival you are greeted by a sensational display of fruit and flowers - Amalfi lemons and Seville oranges this time since you ask.
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We were seated in the furthest corner which meant we walked through 2, or was it 3, bright and welcoming rooms with lovely stained-glass windows. That doesn't mean in a cathedrally way, more an Art Deco way. Behind Liz was what in some of the chick-lit novels I've read is called a "booth", in fact a smaller room with just the one table. I was pleased to see Heston Blumenthal making his way towards it. Fortunately before I managed to excite Liz by telling her so I realised my mistake. It was journalist and restaurant critic <a href="http://en.wikipedia.org/wiki/Toby_Young">Toby Young</a>. I am not very good at sorting out famous people be they bald or not but at least I knew he wasn't Gregg Wallace or Yul Brynner. He was joined later by a young man who also looked like a journalist but could equally be someone quite different. I did not want to talk to Mr Young. His setting up of a Free School in nearby Ealing does not please me.
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Because Liz was on a retirement splurge we decided not to stint ourselves by going with the (very attractive) pre-theatre menu (available all day and a steal at £20 for 3 courses), but go the whole hog and eat exactly what we fancied. Our first treat was a delicious cranberry and orange juice cocktail.
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We both wanted all of the starters. Liz settled for crab with a light, luscious, lemony mayo, and I had the patés and pickles. One paté was dense, meaty and gobsmackingly good, the other was rillette-like and very bland. I don't know what it is about me and rillettes. I want to like them but they invariably disappoint. Special mention here must be made of the pickled prunes, pickled walnut and cornichon accompaniments. Just perfect.
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Our mains chose themselves. I am a steak and chips girl at heart and the wonderfully deep-flavoured onglet did not disappoint. The fat had been studded with peppercorns which would have been an issue for my husband had he been with us but that is principally why we usually leave him behind on these occasions. The chips were large, feathery and quite outstanding
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Liz's Braised kid with peas and wild garlic was also a triumph and we both tried very hard not to think of the baby goats at the petting farm just up the road from her house. The kid was truly melt-in-the-mouth, cliché though that is.
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We chose the one pudding that didn't mention cream in the title, and of course it was covered in the stuff. Poor Liz. But she is used to it and gamely scraped most of it off. The Walnut meringue was near perfect but not as good as the rhubarb sorbet, and I want the recipes.
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With tea, coffee and service the bill came to £93. Not cheap but, as previously mentioned, you can dine well there for much less. I will be back. Please join me.Judehttp://www.blogger.com/profile/14522905168998236063noreply@blogger.com0tag:blogger.com,1999:blog-4777085417133168089.post-10037678894795174232012-04-01T12:18:00.002-07:002012-04-02T02:29:06.962-07:00Cheesecake (1)My family are big on cheesecake but not as big as I am. Felicity Cloake recently used the cheescake as one of her "Perfect" investigations and it has inspired me to try a few of my own. Today I decided to make the one she declared the best. <a href="http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/may/19/how-to-cook-perfect-cheesecake?forumid=477655">Felicity's perfect cheesecake.</a><br />
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We started off well. I had the correct size tin and I had all the ingredients in bar the cheese and the sour cream. Once mixed and in the tin I was pleased with it. <br />
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When cooked, cooled in the oven and released from the tin the cheesecake was also "pleasing". The top had not cracked despite there being no bain-marie.<br />
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The problem came when I transferred it to the fridge. It kind of sighed and tried to escape over the edge of the plate. It had looked set, it obviously wasn't quite. Why? No idea. Here is the finished, not attractive, article.<br />
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Taste-wise it was fine according to the crew, and they quite liked the texture but there was one main criticism and I reckon that was totally down to Felicity. Unanimously they declared that the base was too thin and there just wasn't enough of it.<br />
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5/10Judehttp://www.blogger.com/profile/14522905168998236063noreply@blogger.com1tag:blogger.com,1999:blog-4777085417133168089.post-23372868895712964802012-02-15T01:23:00.004-08:002012-02-15T03:52:36.400-08:00A photo-free lunchIt's half term - the last for Liz who retires at Easter - and a trip to the <a href="http://www.royalacademy.org.uk/exhibitions/hockney/"><strong>Hockney</strong></a> at the RA was booked. It was a fabulous exhibition and, after my disappointment with the Leonardo, restored my faith in the people who create these things. I want to go again. But I shan't because I won't have time to queue and neither will I be organised enough to book any of the extra tickets that have recently come online.<br />
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Afterwards we adjourned first to <a href="http://www.fortnumandmason.com/"><strong>Fortnum and Mason</strong></a> as Liz had birthday presents to buy. Diamond Jubilee food goodies fitted the bill, and we then strolled Ritz-ward along Piccadilly. <br />
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<a href="http://www.thewolseley.com/"><strong>The Wolseley</strong></a> is on the opposite corner of Arlington Street to The Ritz so although it is pretty posh it isn't really posh enough to compete. Photography is banned and I am presuming that this is because it is a self-styled celebrity haunt. Certainly they enforce the no-photography rule which is good to see. A couple of people were prevented from taking pictures whilst we were there although the only celebrity we spotted was <strong><a href="http://en.wikipedia.org/wiki/Melvyn_Bragg">Melvyn Bragg</a></strong> who these days doesn't exactly fill the gossip columns. Liz and I, it has to be said, are not the best people to be on a "rich and famous" hunt. There were 2 men who kept their hats on throughout lunch. She thought one was a ballet dancer and I surmised that the other could have been Terry Pratchett. I suspect we were both way off the mark. What is without question is that The Wolseley is the best place ever for people-watching.<br />
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It is a very bustly restaurant with everyone rushing around looking awfully important. The food was very good but I was a little disappointed that it wasn't exceptional. It was not, for example, as good as Les Deux Salons, with the exception of the puddings. <br />
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Liz began with a mixed beetroot salad which was fresh, spiky and refreshing. She followed this with 7 hour baked lamb which in her words "was unexceptional". She loved her dessert, a slightly enormous "petit pot de chocolat".<br />
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I opened with delicately fried whitebait with an artfully executed tartare sauce. the capers had just the right amount of crunchiness. This was followed by a medium-rare rib steak which was excellent as were the skinny fries - the gem salad was a little greasy. My ice cream coupe was the star for me - pistachio and nougat ice creams with hazelnuts and a butterscotch sauce. Just the thing for someone who's been on a diet since last September.<br />
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Liz had a glass of Corbieres, I stuck to mineral water (notification of my sainthood must be stuck in the post). With a decaff coffee (GQS take note) the bill including service was £112.<br />
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It has to be said that the service which was friendly was also fairly slow and more than a tad haphazard. It didn't matter though as it was such fun eyeing everyone up. <br />
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Next time I go I will make a point of going either for breakfast or afternoon tea.Judehttp://www.blogger.com/profile/14522905168998236063noreply@blogger.com0tag:blogger.com,1999:blog-4777085417133168089.post-86256844959999549632012-01-18T12:56:00.000-08:002012-01-18T12:56:26.193-08:00Lunch at Great Queen StreetI'm going to begin this blog with A Big Moan. I am very caffeine-intolerant. Twice I have been hospitalised after smallish doses. The effects are not pretty and very scary. I used to be a big coffee-lover but have had to wean myself off, and I succumb only to the occasional decaff if I really fancy that coffee taste. So when, after a fabulous meal, I am told by an embarrassed waiter that the chef "refuses to have decaff on the premises and suggests a herbal tea instead" then I think you may excuse me feeling more than a little miffed.<br />
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"Chef" needs to inspect his back passage. Nuff said.<br />
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I have not been to GQS for a good couple of years but Liz and I were at the National Gallery and so in the vicinity. <strong>(Both hugely disappointed in the much-hyped Da Vinci exhibition by the way)! </strong>I booked it because we had done Les Deux Salons to death and needed to be sure of a good lunch.<br />
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I don't know who Alexander is but the butter in my artichoke soup was exceedingly good, herby and pungent .<br />
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</div><div class="separator" style="clear: both; text-align: left;">Liz thought her potted shrimps overdosed on butter. I put it down to the one-size-fits-all glasses that GQS still insist on using. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">The main courses of plaice, and partridge were good too. I should apologise for always choosing plaice, or so it seems. Unfortunately it is usually the most unfattening thing on the menu and I have an <a href="http://grannygamesmaker.blogspot.com/">Olympic Games</a> to prepare for.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Homemade (non-alcoholic) ginger beer was refreshing if not exceptional. (I have given up booze for January at least).</div><div class="separator" style="clear: both; text-align: left;"><br />
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The desserts were sensational! Seville orange sorbet was spot-on, being bitter-sweet yet fluffy. If I were a nit-picker I would say that the zesty bits were a bit chewy though.<br />
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The salted creme caramel was divine.<br />
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Our waiter, whose name I didn't catch, was excellent. Apparently people are always asking for decaff coffee and it makes his job quite embarrassing. But "Chef" will not be swayed. Am not sure if it still Tom Norrington-Davies but I seem to remember that one of the reasons I haven't been back was the coffee policy. Shame because the food and the cooking is ace.Judehttp://www.blogger.com/profile/14522905168998236063noreply@blogger.com0tag:blogger.com,1999:blog-4777085417133168089.post-1946101432787452642011-12-30T23:34:00.000-08:002011-12-30T23:34:25.325-08:00Chocolate truffle torte<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMdK-EsCKWrFToB34WWlWYBzNSvhw6LhyRxL62rj8RfN8unD2aDWjRYj74XnNrqnWpkuf3XdZXw9qClQ1ex_3cyQ3Nou8wYpp_hMoAFAytdJCgOJDVeKZTPF5dYgVFgYV5-lYeJ98o3gnF/s1600/DSC03089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMdK-EsCKWrFToB34WWlWYBzNSvhw6LhyRxL62rj8RfN8unD2aDWjRYj74XnNrqnWpkuf3XdZXw9qClQ1ex_3cyQ3Nou8wYpp_hMoAFAytdJCgOJDVeKZTPF5dYgVFgYV5-lYeJ98o3gnF/s320/DSC03089.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">The recipe for this cake came from James Martin's website. Unfortunately it's not there any more but as I had saved it as a Word document I can reproduce it here. It is essentially Delia's recipe with changes to the quantities. I used Green and Black's 35% milk chocolate because my family prefer it. And the sugar mice were there because they were reduced to clear in Waitrose. I haven't had a sugar mouse for over 50 years!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> </div><h1 style="margin: 0cm 0cm 0pt;"><em><b style="mso-bidi-font-weight: normal;"><span style="font-size: 18pt; font-style: normal; mso-bidi-font-size: 10.0pt;"><span style="font-family: Comic Sans MS;">James Martin chocolate truffle cake<o:p></o:p></span></span></b></em></h1><div class="separator" style="clear: both; text-align: left;"> </div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><em><span style="font-family: "Comic Sans MS"; font-size: 14pt; mso-bidi-font-size: 10.0pt;">25g/1oz butter, plus some for greasing,</span></em><span style="font-family: "Comic Sans MS"; font-size: 14pt; mso-bidi-font-size: 10.0pt;"><br />
<em>100g/4oz amaretti biscuits,</em><br />
<em>400g/1lb dark chocolate (70-75% cocoa solids),</em><br />
<em>4 tbsp liquid glucose,</em><br />
<em>4 tbsp rum,</em><br />
<em>1 x 568ml tub double cream, at room temperature,</em><br />
<em>cocoa powder, to serve.<br />
</em><br style="mso-special-character: line-break;" /> <br style="mso-special-character: line-break;" /> <o:p></o:p></span></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; mso-outline-level: 1; tab-stops: list 36.0pt; text-indent: -18pt;"><span style="font-family: "Comic Sans MS"; font-size: 14pt; mso-bidi-font-family: "Comic Sans MS"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Comic Sans MS";"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Comic Sans MS"; font-size: 14pt; mso-bidi-font-size: 10.0pt;">Line a 23 cm cake tin with baking parchment, then grease the base and sides with soft butter. Melt the butter in a small pan. Crush the biscuits, mix together with the butter, then spread over the base of the tin.<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; mso-outline-level: 1; tab-stops: list 36.0pt; text-indent: -18pt;"><span style="font-family: "Comic Sans MS"; font-size: 14pt; mso-bidi-font-family: "Comic Sans MS"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Comic Sans MS";"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Comic Sans MS"; font-size: 14pt; mso-bidi-font-size: 10.0pt;">Break the chocolate into squares and put them in into a heatproof bowl, with the liquid glucose and rum. Place the bowl over a pan of barely simmering water, making sure the base of the bowl doesn't touch the water, then leave it until the chocolate has melted and become slightly smooth. Stir , then take off the heat and leave to cool slightly. <o:p></o:p></span></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; mso-outline-level: 1; tab-stops: list 36.0pt; text-indent: -18pt;"><span style="font-family: "Comic Sans MS"; font-size: 14pt; mso-bidi-font-family: "Comic Sans MS"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Comic Sans MS";"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Comic Sans MS"; font-size: 14pt; mso-bidi-font-size: 10.0pt;">In a separate bowl, beat the double cream until only slightly thickened. Fold half into the chocolate mixture, then fold that mixture into the rest of the cream. When blended and smooth, spoon it into the prepared tin. Tap the tin gently to even the mixture out, then cover with clingfilm and chill overnight. <o:p></o:p></span></div><div class="separator" style="clear: both; text-align: left;"> <span style="font-family: "Comic Sans MS"; font-size: 14pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Just before serving, run a warm knife round the edge to loosen the torte, then remove from the mould. To serve, dust the surface with sifted cocoa powder.<br style="mso-special-character: line-break;" /> </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Comic Sans MS"; font-size: 14pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><br style="mso-special-character: line-break;" /> </span></div>Judehttp://www.blogger.com/profile/14522905168998236063noreply@blogger.com2tag:blogger.com,1999:blog-4777085417133168089.post-89388883866619337492011-12-21T00:23:00.000-08:002011-12-21T00:23:22.175-08:00Hugh's Parmigiana<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHvTnzcjYrvSrQq8b_kMs4E6LFMYhGKP1VJiec-85Q4X2eiCEKysJLMW3NB6mx8FDXJFZx2TKGgEmqeVrmaa-SMla_BLvtTEzMcBlGmCrtcBXmVCGnXYLYbAF6YA2nzjpnkI6dApjCMGMt/s1600/DSC03043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHvTnzcjYrvSrQq8b_kMs4E6LFMYhGKP1VJiec-85Q4X2eiCEKysJLMW3NB6mx8FDXJFZx2TKGgEmqeVrmaa-SMla_BLvtTEzMcBlGmCrtcBXmVCGnXYLYbAF6YA2nzjpnkI6dApjCMGMt/s320/DSC03043.JPG" width="320" /></a></div><br />
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My favourite cookbook at the moment is Hugh Fearnley-Whittingstall's <a href="http://www.amazon.co.uk/River-Cottage-Veg-Every-Day/dp/1408812126/ref=sr_1_1?ie=UTF8&qid=1324455710&sr=8-1">River Cottage Veg everyday</a>. Famously carniverous, Hugh has made the monumnetal decision to eat far less meat and this book (and accompanying TV series) is the result of his endeavours. The book is beautiful - my cleaner took one look at it yesterday and rushed out to buy herself a copy. You just want to cook and grow everything within.<br />
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Sadly, my husband doesn't consider a meal without either fish or meat to be dinner so it will be some time before I have cooked my way through the pages. The <a href="http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/melanzane-parmigiana-recipe">Aubergine Parmigiana</a> was made yesterday because my one-time colleague and long term friend Daniel was paying a Christmas visit. Daniel loves his food and he especially loves aubergines.<br />
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It is a very good recipe. The only change I made was to use 3 rather than 4 tins of tomatoes. I salted the aubergines as instructed - still not sure whether that was necessary but hey ho. It was very tasty indeed and Daniel loved it. I served it with olive ciabbata and a green salad.<br />
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For dessert we munched our way through a tray of baklava given me by my lovely friend Lulu. It was a perfect lunch. And it is Christmas after all.<br />
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Chris had Tuna pasta bake . . . .Judehttp://www.blogger.com/profile/14522905168998236063noreply@blogger.com2tag:blogger.com,1999:blog-4777085417133168089.post-79968174730528276802011-12-11T01:26:00.000-08:002011-12-11T01:26:57.771-08:00Another sad dayJumble was run over on Friday evening. The vet phoned us to say she had been brought in to him unconscious and that she had died shortly afterwards. We are all very sad because she was such a beautiful and intelligent cat. Very high maintenance - woe betide you if she didn't give her a sachet of food every 3 hours, very talkative, and very friendly when she wanted something. It is a year to the day that we collected her from the RSPCA and she went from being a fluffy but skinny, wary little thing to a chubby, still fluffy, confident lady. We miss her.<br />
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We still have Pannucci but there will be no more cats for us whilst we live here. It's too painful.Judehttp://www.blogger.com/profile/14522905168998236063noreply@blogger.com0tag:blogger.com,1999:blog-4777085417133168089.post-90772231256592939322011-11-27T01:46:00.000-08:002011-11-27T01:47:53.366-08:00Pollen Street SocialI have not seen my friend Liz since our Dorset holiday in August and we had promised ourselves some culture and a lunch treat way back then. The plan was to do the <a href="http://www.nationalgallery.org.uk/whats-on/exhibitions/leonardo-da-vinci-painter-at-the-court-of-milan">Leonardo</a> exhibition at the National Gallery. How very naiive of us! Liz applied for tickets on the day they became available, the website had crashed because of the unprecedented demand, and she spent 4 hours on the phone trying to obtain some. She had to admit defeat this side of Christmas but has secured a pair for January 16th. We shall be going then if she doesn't succumb to an urge to flog them on e-bay for a vast profit.<br />
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As Liz had worked so hard over this we decided to forego the culture part of our day and head straight for lunch. Because of spectacular success finding Bocca di Lupo and Les Deux Salons for our previous two excursions, restaurants that Liz has subsequently returned to, I was entrusted to come up with the venue again. Jason Atherton's Pollen Street Social has had some very good reviews and it is comfortably near Oxford Circus which is on a direct tube line from Harrow and Wealdstone station walkable from my house. I booked around 3 weeks ago and was told they had no lunch tables available in the restaurant but that we could have a table in the bar.<br />
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The building is very swish indeed and very comfortable, Lots of wood, lots of glass, comfy chairs, lovely loos. The waiting staff were brilliant and the food was out of this world. An amuse-bouche of black olives came with a dish of something that tasted like taramasalata but wasn't pink. Liz though there might have been cream in it. It was a lovely start.<br />
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Because I love oysters I had to have oysters. These were West Mersea English molluscs and I chose the option of having chorizo with them. Genius. Totally fabulous.<br />
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Even more genius was Liz's Cornish crab vinaigrette, Nashi pear, cauliflower sweet 'n sour dressing with frozen peanut powder. Liz pronounced it the best starter she'd had for years and marvelled at how delicate it was. (The picture doesn't do it justice).<br />
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</div><div class="separator" style="clear: both; text-align: left;">My main course was Rack of Cotswold lamb, braised shoulder, creamed spiced aubergine and black olive reduction. The lamb which I ordered medium rare just melted. It was a fabulously intense dish. I think that may have been goat curd on the side. One sniff was enough not to try it.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">I am very sorry that I didn't take notes. Suffice to say that Liz's Venison dish was also amazing. I know Chanterelles, more pears and more cauliflower were involved. Liz is pretty sure that Jason Atherton has cornered the market in cauliflower!</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Those who know me will be flabbergasted that we eschewed puddings. The menu was tempting enough but Liz thought they were nearly all outside her whey-allergy comfort zone, and I wanted cheese. I have been dieting for the last two months and cheese has barely passed my lips. So I ordered the cheese plate with piccalilli and green tomato chutney and Liz opted for the Chocolate table, handmade chocolates to die for. The cheese was spot-on although my chum didn't rate the goat as the best she'd ever tasted. The Comté was especially wondrous. Again an absence of a notebook plus a surfeit of punchy Temperanillo means I am hazy as to what the others were, other than delicious. Interestingly the piccalilli disappointed slightly, not edgy enough for me. (And more cauliflower)!</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Our bill, which included a large G&T, an Armagnac which looked like it was called Danni Minogue, a bottle of fizzy water, and aforementioned Temperanillo came to £170 all in. The most expensive lunch I have ever had in fact. It was a good job it was pay day! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We had been given keys at the start of our adventure and these unlocked our "free gifts" on departure. "Tea on us". An unnecessary but nice touch.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">And I will be back. And next time, guess what? I mentioned earlier that Liz had revisited the previous two restaurants. She dined with her erstwhile sister-in-law who is a Glaswegian GP. Said lady, Anne, was so impressed with Bocca di Lupa that she took many GP friends there when they were on a London jolly. (I really should be on commission). A few weeks ago she was London-bound again and Liz suggested Les Deux Salons. She loved it and said that next time she was down she would very much like to treat me to a meal somewhere special. Woo hoo!! Pollen Street Social here we come.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVxZcV7H0oxFnmlyuP6uLY1-nFlog0r-ZIXz2cqufNxLIOdllYQtGeQi46enpzI38YsHOsuesAERADE8CaeFqunvoH133y9-pQ4fiMAtH0TaB1Xt9SV5vEfgL54o6oA41rMXJbfXvzScnj/s1600/DSC02974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVxZcV7H0oxFnmlyuP6uLY1-nFlog0r-ZIXz2cqufNxLIOdllYQtGeQi46enpzI38YsHOsuesAERADE8CaeFqunvoH133y9-pQ4fiMAtH0TaB1Xt9SV5vEfgL54o6oA41rMXJbfXvzScnj/s320/DSC02974.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"></div>Judehttp://www.blogger.com/profile/14522905168998236063noreply@blogger.com0tag:blogger.com,1999:blog-4777085417133168089.post-57477016228566367042011-10-27T03:21:00.000-07:002011-10-27T03:21:06.354-07:00Lunch at Yalla Yalla<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSE129uxqZljjUgVxbofSab3VcisnxJgDIF29XQUsuoYlftiFdTYMX5lPx4MXm8A17dq4Rg5ii7nUiKjwL9yXEnQTALlfTKcdrKpvErhlLv4OXl1ZUPjV07Ljz0QfGGfiCPT-BVcauaC9O/s1600/DSC02917.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSE129uxqZljjUgVxbofSab3VcisnxJgDIF29XQUsuoYlftiFdTYMX5lPx4MXm8A17dq4Rg5ii7nUiKjwL9yXEnQTALlfTKcdrKpvErhlLv4OXl1ZUPjV07Ljz0QfGGfiCPT-BVcauaC9O/s320/DSC02917.JPG" width="320" /></a></div><br />
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<a href="http://www.yalla-yalla.co.uk/">Yalla Yalla</a> is a very tiny restaurant which opened a few years ago down a seedy little side street in Soho. So tiny in fact that it has been very hard to get a table (they have or had a no-booking policy) and so I have been giving it a miss since my 3 early visits. I was therefore delighted when my friend Daniel, who lives in a block of flats above said seedy little side street, told me that they had opened another, much larger branch in Winsley Street near Oxford Circus. The particular brand of Lebanese street food served in both establishments is earth-shatteringly tasty and so Daniel and I agreed to meet there for a half term treat and a gossip about our peripatetic colleagues.<br />
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Drinks come with olives and pickles. Delish. We shared 4 plates of mezzé, fattoush, hummus, chicken livers with pomegranate (sawda djej) and tiny Lebanese sausages (soujoc) which are Daniel's particular favourites. The mezzé was outstanding, truly.<br />
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Follow that lot with an enormous mixed grill and some tasty gossip and you will find a pretty much perfect lunch. And of course we had to have baklava for pudding. It would have been rude not to.<br />
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<div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfY_l5f3GfpoVzm77-Y2GBd-JTFYC6oUP8TYKib4MP6jNov9_HEj407hLTpvL2Qsijip88ZWFVRmq3iJU2mDBSvxNUhOJI7P7cTl_98DM0bWiSkd5Fl0uwkMnEXkSLyyHlqHsW933AP7xL/s1600/DSC02925.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfY_l5f3GfpoVzm77-Y2GBd-JTFYC6oUP8TYKib4MP6jNov9_HEj407hLTpvL2Qsijip88ZWFVRmq3iJU2mDBSvxNUhOJI7P7cTl_98DM0bWiSkd5Fl0uwkMnEXkSLyyHlqHsW933AP7xL/s320/DSC02925.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfrhi0MvfBB9JYQn1RnDDs2knEB-39lSvZA1n0uhpZVDffR7eG_u299oIJZM-epR2izdvCYo11MRgL3yyaLoCX-0Wy_tBHa-rAGrRDKJXQwCWmz8ZKR1-kq5Epc0Q9tyJ9JkYoOOkEGih/s1600/DSC02926.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfrhi0MvfBB9JYQn1RnDDs2knEB-39lSvZA1n0uhpZVDffR7eG_u299oIJZM-epR2izdvCYo11MRgL3yyaLoCX-0Wy_tBHa-rAGrRDKJXQwCWmz8ZKR1-kq5Epc0Q9tyJ9JkYoOOkEGih/s320/DSC02926.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Yalla Yalla is an eaterie not to be missed. It's right up there with Wahaca! The lunch bill which included a bottle of Bekaa Valley red came to £70 including service. I can't wait to go back.</div>Judehttp://www.blogger.com/profile/14522905168998236063noreply@blogger.com2tag:blogger.com,1999:blog-4777085417133168089.post-49729818153296317492011-10-25T00:39:00.000-07:002011-10-25T00:39:43.089-07:00The recipe for Lulu's chocolate caramel cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWcMvF8W8Wf3cWYaI06H6jP-7UN2v3S_LQcMeeFEMPtAnyOz7ZH08jp1xiJ7SA_QbYNmoKkLTj34uB7XwwDJ813ft1MR0qJt9T3HBdfaERYWMaFWG_SEpN-dMvURctKyY_FbXhLIVKBJvU/s1600/DSC02901.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWcMvF8W8Wf3cWYaI06H6jP-7UN2v3S_LQcMeeFEMPtAnyOz7ZH08jp1xiJ7SA_QbYNmoKkLTj34uB7XwwDJ813ft1MR0qJt9T3HBdfaERYWMaFWG_SEpN-dMvURctKyY_FbXhLIVKBJvU/s320/DSC02901.JPG" width="320" /></a></div><br />
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<span class="postbody">As she wrote it. The recipe uses a Bundt tin. <br />
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-N 1- <br />
<br />
This is cream caramel ingredient <br />
<br />
3 eggs <br />
<br />
3 cups powder milk <br />
<br />
3 cups water <br />
<br />
1 cup sugar <br />
<br />
1 tablespoon vanilla <br />
<br />
1 lemon peal <br />
<br />
Mix all to gether <br />
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-N 2 - <br />
<br />
This is choclate cake ingredient <br />
<br />
2 eggs <br />
<br />
1 cup sugar <br />
<br />
1/2 cup Mazolla oil <br />
<br />
1 cup flour <br />
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1/2 cup milk <br />
<br />
little vanilla <br />
<br />
2 teaspoons baking powcer <br />
<br />
1/4 cup Nescafe <br />
<br />
1/2 cup cocoa powder <br />
<br />
Mix all to gether as if you are making cake <br />
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<br />
Grease a tin with a hole in the middle. <br />
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In a saucepan put 10 table spoon sugar on the fire until it melt brown colour and put it into the greased tin. The add caramel -N 1 - into the tin thenput -N 2_ choclate cake on it slowly. They will mingle together (Don't worry). Put them in the oven in a pan with hot water. <br />
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Put in the fridge one night before. Next morning put on the fire a little bit until the bottom melt then turn it in the dish. <br />
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<img alt="Laughing" border="0" src="http://www.serifwebresources.com/phpBB2/images/smiles/icon_lol.gif" /></span>Judehttp://www.blogger.com/profile/14522905168998236063noreply@blogger.com1tag:blogger.com,1999:blog-4777085417133168089.post-27289114884173094382011-10-17T07:32:00.000-07:002011-10-17T07:32:32.304-07:00Chocolate Brownie Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjC1rPvAEqPFtpI4HeffqXEuyqtr4DNWyIq-hub0af5Z_dr3tH951DSegPEju9Xcuo4gAQ3qr39C-h5-_FnBcLU6GTYlVla-GyipnozsiOGbGoBYeQZy3ynKjdIfzN0j8ObGQKgSwsPulX/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjC1rPvAEqPFtpI4HeffqXEuyqtr4DNWyIq-hub0af5Z_dr3tH951DSegPEju9Xcuo4gAQ3qr39C-h5-_FnBcLU6GTYlVla-GyipnozsiOGbGoBYeQZy3ynKjdIfzN0j8ObGQKgSwsPulX/s320/017.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.bbcgoodfood.com/recipes/2882/chocolate-brownie-cake-">This cake</a> jumped out at me from my BBC Good Food Binder when I was looking for something a bit different to my usual Sunday Lunch family get-togethers. It is very good being both nutty and sweet. It's not as deep as the picture they show but I put that down to Good Food being vague about the tin size. Mine was 25 cm.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'm told it was very good and that I must make it again so that's a result. (I am dieting hard at the moment so didn't try it). It was certainly very easy.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">I served it cold due to pressure on oven space. They thought it might be better warm.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div align="center" class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div>Judehttp://www.blogger.com/profile/14522905168998236063noreply@blogger.com0tag:blogger.com,1999:blog-4777085417133168089.post-3731966779610681492011-10-05T08:26:00.000-07:002012-01-07T08:21:40.948-08:00Dinner at Lulu'sIn case you don't know, I have a guilty secret. I belong to a band of dedicated but slightly bonkers women who are early-morning swimmers. At 6.30 every morning you will find me ploughing up and down the middle lane of the LA Fitness pool at Northwood. Well actually I swim backstroke so maybe I plough down and up.<br />
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There are about 20 or so of us who have been there for years and, on the whole, I don't mix with socially other than at swim time. In fact I know none of their surnames. Even Lulu's whose feast this was. (Actually I have seen her surname written down and it something like Tamagotchi, which made me laugh).<br />
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Lulu and her family fled from Iraq over 25 years ago and have lived in a splendid house in West London ever since. She seems, from her conversation, to entertain every night of the year and is forever being descended upon by Iraqi/Iranian friends and relatives. Lulu is a bit good at cooking and so I was delighted when she invited us swimmers (and a few gymmers) for supper last night. <br />
In truth all I can do is add some photographs and a few comments. It was bloody amazing.<br />
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The Persian rice with saffron and nuts tasted even better than it looks. And she makes it in exactly the same Tefal rice cooker that I have. Must get recipe.<br />
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I forgot to take a picture of the tabbouleh but it was sensational. There were kibbeh too. And a fantastic bean/chickpea/lentil salad which she had derived, made and multiplied from the ingredients on the side of an individual M&S portion.<br />
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<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ghyphenhyphen-mfDZhzBG8eJs_szgxpOHaunFrTLtqAl7B70Sv0-hSpCccXxxo74mS_-iG-DydAaTDfr9JHrd8kCo8yZQ6U3jU-Ud4VDpVd-o7V_Ol1cpWzmNQj8WP4S9UOkzR468BhZy36rAvccw/s1600/DSC02899.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ghyphenhyphen-mfDZhzBG8eJs_szgxpOHaunFrTLtqAl7B70Sv0-hSpCccXxxo74mS_-iG-DydAaTDfr9JHrd8kCo8yZQ6U3jU-Ud4VDpVd-o7V_Ol1cpWzmNQj8WP4S9UOkzR468BhZy36rAvccw/s320/DSC02899.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiruNZggye1COKW5yn7lt95J5QGcxiEpWMYs6iqwMXe-GhyphenhyphenHJbjmjcOudyjQicBeLhFEIWows3bjkGc9kkP8KRqBtJJZbt6tgLMRibi13kNrbJWT-q54UdKsiOB8AUUNUTRsWF55nVbg_-k/s1600/DSC02898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiruNZggye1COKW5yn7lt95J5QGcxiEpWMYs6iqwMXe-GhyphenhyphenHJbjmjcOudyjQicBeLhFEIWows3bjkGc9kkP8KRqBtJJZbt6tgLMRibi13kNrbJWT-q54UdKsiOB8AUUNUTRsWF55nVbg_-k/s320/DSC02898.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">The salad at the back left was extraordinary. I've probably missed a vital ingredient but it was cooked aubergines and toasted pitta bread covered with yogurt, pomegranate and tomatoes and was just drop-dead gorgeous.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We also had baked chicken in pomegranate molasses and stuffed vine leaves. Divine.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The desserts too were wonderful. I adored the date and walnut sweetmeats below.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">And the baklava which she cooks with an olive oil spray so that there are almost no calories. (Yeah right! Lulu is Twiggy like)!</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">And then there was this wondrous cake/pudding which translates from the Arabic as something like God's Gift cake. It's one of those bung it all in and it sorts out the colour-scheme for you whilst it's baking. The chocolate dense and the top a kind of creme caramel cheesecake texture. (Yes I know that's vague but I've never had anything like it). Another recipe to pinch. Although I may have to buy a fancy tin.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Just in case Lulu hadn't over catered enough there was also a foreign intruder by the name of Tiramisu (which actually wasn't boozy enough for me) but of course I had to try it. Slimming World can go hang this week.</div><div class="separator" style="clear: both; text-align: left;"><br />
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We all came home with Tupperware or foil bags of leftovers and Lulu will be able to feed her family for a week on the rest. The company was great too. We had a Jewish girl from Sunderland, a South African, a Malayan, a Sicilian, a French lady who was brought up here, an Irish girl and 3 home grown, including myself.<br />
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A wonderful evening but I am spoilt now. Oh and the top tip? Don't bother making your own hummus when the M&S version is so good.Judehttp://www.blogger.com/profile/14522905168998236063noreply@blogger.com1tag:blogger.com,1999:blog-4777085417133168089.post-24014820567687620672011-09-20T21:53:00.000-07:002011-09-20T21:53:58.098-07:00Spiced apple and ginger wine loafLike most people who are blessed with apple trees in their garden I have been looking for new ways to use up the glut. There are only so many apple pies and crumbles that my family will eat and my freezers are full to bursting - last year was a very good year too and I suspect that there are many packs of stewed apple still to be unearthed.<br />
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I was very pleased then to see <a href="http://www.telegraph.co.uk/foodanddrink/recipes/8737359/Spiced-apple-and-ginger-wine-loaf-recipe.html">this recipe</a> from Diana Henry for a cake which contains ginger wine, a favourite of my husband.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSd_65NJwSoH1lrmIPpdVFyRVY2asfnFlxBEdsKbfM-C1MPSj0wvledM3iQGz55bsiHTCwp4YTlO142mOPQlWCxuAZ8z8rtjxo68hzTtoAKh-EsttzsgpTVJ4m_vpBpYyrDva-gi-_uW-Y/s1600/DSC02886.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSd_65NJwSoH1lrmIPpdVFyRVY2asfnFlxBEdsKbfM-C1MPSj0wvledM3iQGz55bsiHTCwp4YTlO142mOPQlWCxuAZ8z8rtjxo68hzTtoAKh-EsttzsgpTVJ4m_vpBpYyrDva-gi-_uW-Y/s320/DSC02886.JPG" width="320" /></a></div><br />
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The cake was very easy to make. I didn't bother with the apple topping as my friend <a href="http://mainlybaking.blogspot.com/2011/09/spiced-apple-and-ginger-wine-loaf.html">Suelle</a> had not thought it added anything. And I didn't bother with the icing as I didn't have any icing sugar in the house. Next time it will be iced and I shall take on board Suelle's suggestion of adding a chopped apple to the batter as my husband didn't feel it was "appley" enough. However he loved the spicy, gingery taste and the texture.<br />
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Definitely a cake to go into my repertoire. Which is why I'm blogging about it because otherwise I shall forget all about it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUmiDFi1nkGP90jjFjs6POs7wk6rQ2mTUDNisgbfu2Z289pRU7aGct9FWe5c_s5580NArXlFCHJVrpTQG4B-GstzcscjT2muIDDAIennHAAh96_Tz9GP10oHQAd5GCsKXujTKu3shyXl4/s1600/DSC02892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUmiDFi1nkGP90jjFjs6POs7wk6rQ2mTUDNisgbfu2Z289pRU7aGct9FWe5c_s5580NArXlFCHJVrpTQG4B-GstzcscjT2muIDDAIennHAAh96_Tz9GP10oHQAd5GCsKXujTKu3shyXl4/s320/DSC02892.JPG" width="320" /></a></div>Judehttp://www.blogger.com/profile/14522905168998236063noreply@blogger.com1tag:blogger.com,1999:blog-4777085417133168089.post-58188566855373084042011-09-17T11:02:00.000-07:002011-09-17T11:38:40.408-07:00Easy Chicken Tikka MasalaYes I know. It's not authentic Indian etc. But I am not very good at curry anyway and<em> </em>had all the ingredients in the house - well OK I omitted the fenugreek and the fresh coriander, and I hadn't any cream so made up the shortfall with extra yogurt!<br />
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But <a href="http://www.pataks.co.uk/recipes/chicken-tikka-masala.aspx">this recipe</a> is ace, a really good storecupboard meal, just as long as you have the Patak's Masala Paste to hand!<br />
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I am only blogging about it so that I can find it easily next time. And googling the recipe came up with huge lists of spices to grind alongside the paste. This did for us nicely. And painlessly . . .Judehttp://www.blogger.com/profile/14522905168998236063noreply@blogger.com0tag:blogger.com,1999:blog-4777085417133168089.post-38979951389024471122011-08-28T01:31:00.000-07:002011-08-28T09:14:18.942-07:00Eating out in Dorset<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOuRzrlhHA1oO_FDzOjH_pLyDWeE98mCxrdC9ZONGL233aaDGWGd8v283aJdM3YSTvTpLvpK1MVKCNnkv281uYPn3Lfi5MxfEBTT5noX3qj7fHzukdNztCN7tLwBw3AwWU4U8eNSC2zbvj/s1600/031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOuRzrlhHA1oO_FDzOjH_pLyDWeE98mCxrdC9ZONGL233aaDGWGd8v283aJdM3YSTvTpLvpK1MVKCNnkv281uYPn3Lfi5MxfEBTT5noX3qj7fHzukdNztCN7tLwBw3AwWU4U8eNSC2zbvj/s320/031.JPG" width="320" /></a></div><br />
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I have just returned from my annual holiday with Liz and her brother. As per usual we ate out a lot. Our first port of call was Mat Follas' bijou little restaurant <a href="http://www.thewildgarlic.co.uk/">The Wild Garlic</a> just up the road from our holiday cottage in Beaminster. I had been looking forward to it for ages and my meal didn't disappoint. Scallops for a starter were just right, and they were followed by one of the biggest plaice I have ever seen on a dinner plate, simply grilled with lemon and capers. Dave chose venison which arrived on a very cheffy plate of this and that complete with a pot of steaming pine needles to inhale. (Liz and I both thought lavatory cleaner). <br />
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</div>He didn't think it added much but the venison was very good. Liz chose cider braised pork belly, crackle and sweet potato which again came in a cheffy arrangement pictured above. The crackle was pronounced inedible because it was so hard. And her meal was disappointingly tepid. We shared a plate of cheeses and a selection of desserts. The cheese won hands down although Mat when questioned didn't know which cheeses were on offer. The puds looked lovely but the flavours lacked oomph. Service was lackadaisical, dirty glasses being left on the table for ages for example. It was, however, pretty cheap for evening service. With drinks beforehand, a nice bottle of Temperanillo and a glass of pudding wine the bill came in at just under £140 for the three of us. And we saw Mat a few times, which was nice. (And by the way Mat the amuse bouche of carrot soup was revolting).<br />
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Yes, I would go back. It was just a shame that on that particular evening Liz didn't experience the wow factor.<br />
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Wednesday saw us returning to <a href="http://thefishrestaurant-westbay.co.uk/">The Riverside Restaurant</a> in West Bay. This really was a meal to write home about. Liz has been going there for years and says it never disappoints. I had been once before and had good memories. I started with my favourites. Oysters. Mmmm!<br />
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</div><div class="separator" style="clear: both; text-align: left;">Oh how I love oysters. I love mussels too which is what the others had. All were delicious. And I could have eaten all the mains but settled on roasted wild sea bass with sea blite and a red wine jus. I didn't think it quite worked as the sauce tasted quite sweet and I'm not mad on fish with a sweet tang. It looked lovely though but I wish I'd had what Liz did, pan fried brill fillet with a leek, crab and mustard sauce.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">The desserts were first class (better than Mat's I'm sad to say) and I chose an iced white chocolate, raspberry and almond parfait. It was a good choice. The others fared well too.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">So, if you are ever in Dorset this is a fish restaurant not to be missed. I shall be back.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We spent Thursday morning on the beach and out on <a href="http://www.lymeregis.org/webcams/cobb-webcam">The Cobb</a> at Lyme Regis, beloved by The French Lieutenant's Woman. Tempted though we were to go off on one of the many mackerel-fishing trips the unpredictability of the wind put us off. And anyway none of us are big mackerel fans. We had driven past <a href="http://www.hixoysterandfishhouse.co.uk/">Mark Hix's Oyster and Fish House</a> but had decided to save that for another visit. As the wind increased and the sunshine began to disappear we hot-footed it back to the car and decided to find lunch out of town. In another town in fact. We had read that River Cottage had opened a <a href="http://www.rivercottage.net/canteens/axminster/">canteen and deli</a> in Axminster. We thought it would be very busy and that we would buy enough items from the deli to picnic with. In fact the canteen looked so warm and inviting we queued up for a table, not much of a queue either, perhaps a 5 minute wait.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">The canteen does what it says on the tin. Seasonal fresh food simply cooked. My fish soup with croutons and rouille was perfect, Liz and Dave had corn on the cob which they both enjoyed. I then went for the organic beefburger which was, quite frankly, overcooked although the meat was tasty. Dave pronounced his pork koftas excellent and Liz's sardines in parsley and lemon were outstanding.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">We had become seasoned chip eaters during the week and we all thought that those served here won first prize. Only Dave could manage a pudding. His blackberry pannacotta looked and tasted superb.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Lunch included a bottle of Rioja and came in at £68 which we thought represented good value. On the way back to Bridport we passed the new River Cottage. It was a shame we hadn't realised our holiday cottage was in the same grounds as the original!</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"></div>Judehttp://www.blogger.com/profile/14522905168998236063noreply@blogger.com1tag:blogger.com,1999:blog-4777085417133168089.post-25642837082680176752011-08-12T23:18:00.000-07:002011-08-13T01:31:37.960-07:00Lunch at The Waterside InnOnce a year Liz and I treat ourselves to a very high quality (i.e. Michelin-starred) lunch out. Usually this is just after my birthday and my part is funded by the cheque my dad always gives me. But of course my dad passed away earlier this year and so I have been squirreling money away for this very special treat since then.<br />
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<a href="http://www.waterside-inn.co.uk/">The Waterside Inn</a> in Bray is very posh indeed. It is in a posh village (also home to Heston Blumenthal's Fat Duck), it is in a posh part of the country (just to the west of Windsor) and it sits on a posh part of the River Thames. Last year the restaurant celebrated <a href="http://www.youtube.com/watch?v=DoW5zJoCL3g&feature=channel_video_title">25 years</a> of holding 3 Michelin stars. Previously Liz and I had only eaten at a 2 star establishment, Raymond Blanc's <a href="http://www.manoir.com/web/olem/le_manoir.jsp">Le Manoir Aux Quat'Saisons</a>, so we were expecting great things. And by and large we got them.<br />
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You drive down a narrow village lane and The Waterside Inn is at the end (as is a slipway leading into the river). You are waylaid by the restaurant's valet who parks your car for you. This is a first for me and certainly for my beaten-up old Honda. A friend had reminded me that he would need tipping on car collection but as he had only in fact reversed it into a space 5 metres away I felt that was a bit OTT. I was left wondering if he thought I might have gone down the slipway . . . <br />
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On entering the building I was greeted by a fairly frosty French receptionist who informed me that they would not be open for 4 minutes and would I like to wait over there (pointing at a couple of generously sized sofas). Liz was making her own way so this was fine by me. At that moment Alain Roux the head chef (and son of the great Michel) walked through in his chef's whites so I knew we were in good hands.<br />
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Liz arrived and we were ushered through the restaurant and out of the large glass doors onto the riverside terrace for our aperitifs. As it was such a lovely day we really reaped the benefit of the splendid views.<br />
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If you are feeling very flush you can book their boat (for £65 per half hour!) and take your drinks and canapés off for a little river trip. Sadly another party beat us to it. maybe next time (when I've won the lottery)!<br />
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</div><div class="separator" style="clear: both; text-align: left;">Ah yes. The canapés. Absolutely gorgeous. I particularly enjoyed the carrot, ginger and vodka shot, and the little round one which was foie gras with something. You will have to forgive the fact that I had nothing to write on and forgot to get a copy of the menu on my way out so details of some of what we ate are a bit sketchy!</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">The restaurant itself is a bit tardis like, much larger inside than it looks. The clever use of mirrored panels all around the room also means you get to see everything that is going on, great for nosey people like me! We chose the 3 course Menu Gastronomique (basically the set lunch) at £68 for three courses. The other diners all appeared to be doing the same but this was hardly a surprise. We also noticed that all customers were drinking wine by the glass. Having seen the prices on the <a href="http://www.waterside-inn.co.uk/the_cuisine/wines/">Wine List</a> this was no surprise either. We both chose the smoked eel/celeriac/crispy egg as a starter. It was a very good combination indeed although the egg was a bit bland. Liz doesn't do eggs but I didn't feel inclined to help her out. The alternative was a creamy corn and prawn soup. The lady on the next table had that. It was decorated with popcorn. I am underwhelmed by great restaurants serving popcorn! Le Manoir used it last time I dined there.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">It is now that I should mention the absolutely fantastic service. There were so many waiters running around that they reminded me of the penguins in Mary Poppins. But the service was faultless, friendly and they were all very French. They were charming to talk to as well. It was a bit like being pampered by a lot of lovely young men. Really top drawer. (And the waitresses were very sweet too).</div><div class="separator" style="clear: both; text-align: left;"><br />
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<div class="separator" style="clear: both; text-align: left;">I cannot remember all of the ingredients in our mains. Suffice to say that Liz had Red mullet and squid on a kind of potato wafer and I had roast rump of beef on spinach in a really rich jus serve with timbales of pearl barley which tasted nicer than they sound. It was topped with a lovely splodge of bone marrow, one of my very favourite things. Both mains were exemplary.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>By now we were filling very replete but truly the best was yet to come. I think my dessert was probably the best dessert I have ever tasted anywhere. It's right up there certainly.<br />
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</div><div class="separator" style="clear: both; text-align: left;">So we have a pistachio mousse with strawberries served on shortbread, strawberry sorbet and the best pannacotta ever which was enriched by having a trifley bottom. Just looking at the photo again makes me drool. Liz went for a passion fruit/mango sorbet/chocolate dessert concoction and pronounced it very rich but delicious.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"> We were then escorted back outside to the river by yet another gorgeous boy where we enjoyed coffee (decaff of course) and wonderful little sweet treats. We must have sat there watching the world go by for a good hour. Really lovely.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div> It was, as they say, A Grand Day Out. VAT and Service are all included and the bill, which boasted a large G&T and 2 glasses of wine, was £149. For a special occasion I don't think it can be beaten. Except by Le Manoir maybe.<br />
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</div><div class="separator" style="clear: both; text-align: left;">We think next year's outing will be to Le Gavroche, if we can get a table.</div>Judehttp://www.blogger.com/profile/14522905168998236063noreply@blogger.com0tag:blogger.com,1999:blog-4777085417133168089.post-38613353171353041802011-08-09T00:48:00.000-07:002011-08-09T00:53:48.157-07:00Two good puds<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOZohYmz-4BxIYpHzL3O5j6QGIEGdx3l8SfLCso_WIIAdPEm0qkoQS6XbwiA_IYqrqQ7UiEwR-32X9Thy8G2dPZja-_NeUWlql0SuVxibP5heM9gf8I8qA2enql4rB1Xqy6b2xRZf8H-FB/s1600/DSC02588.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOZohYmz-4BxIYpHzL3O5j6QGIEGdx3l8SfLCso_WIIAdPEm0qkoQS6XbwiA_IYqrqQ7UiEwR-32X9Thy8G2dPZja-_NeUWlql0SuVxibP5heM9gf8I8qA2enql4rB1Xqy6b2xRZf8H-FB/s400/DSC02588.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">A roast chicken dinner was requested by my second daughter this week. She and the boyfriend were off on holiday the following day and it is her default favourite meal. As Josh and his girfriend were also going to be in I decided that I would be a bit (but only a bit) adventurous with the puddings. I had a few packets of almonds in the cupboard (OK so I had six!) and thought I would give <a href="http://www.bbc.co.uk/food/recipes/strawberry_and_almond_38519">Nigella's Strawberry and almond crumble</a> from "Kitchen" a whirl. It was dead easy and it was absolutely gorgeous. Puddingy and jammy at the same time. I urge you to try it.</div><div class="separator" style="clear: both; text-align: left;"><br />
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The second pudding was this <a href="http://www.bbcgoodfood.com/recipes/251621/dark-and-squidgy-chocolate-torte">Squidgy Chocolate Torte</a> which I have mentioned before. Again pretty effortless but very tasty. Think chocolate brownies and you'll get the sort of texture. This was a Very Big Hit with the boyfriend (my daughter's, not mine). I'm told it freezes well too so I will try and make a couple more before the school holidays end.<br />
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It says something that both desserts had completely disappeared by lunchtime the following day!<br />
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Judehttp://www.blogger.com/profile/14522905168998236063noreply@blogger.com0tag:blogger.com,1999:blog-4777085417133168089.post-26464208195604204072011-07-29T22:50:00.000-07:002011-07-30T08:32:31.761-07:00Another visit to Jamie's ItalianYet again my husband was away for my birthday and yet again my sister filled the void. My number 2 son had found out that if you own a Blue Badge you can park at Westfield from Monday-Friday for free. This was news to me but then I hadn't gone into the deeper recesses of the <a href="http://uk.westfield.com/london/services/concierge/london-shopmobility">Westfield website</a>. The parking charges are about the only thing I don't like about the shopping centre. We had to park in an area I didn't really know (and I wasn't sure we'd ever find that car again) and on departure surrender the parking ticket plus the Blue Badge for intricate inspection. I am pleased to say I passed the test. But I digress. Entering the shopping centre from an unfamiliar escalator I was delighted to see a great array of <a href="http://www.tfl.gov.uk/roadusers/cycling/14808.aspx">Boris bikes</a> and the great man himself giving press interviews. I didn't listen in (although I took a couple of pictures) but I imagine they must be extending the zones in which these bikes can be used. My friend Daniel, a keen cyclist, reckons they are great bikes to ride. I have my doubts as they look so clunky. But hey, what do I know? (Other than I'd be far too scared of the London traffic to even consider riding one).<br />
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And so to Jamie's. And it was another wonderful meal. From previous experience I have learned that I cannot manage 3 of Jamie's filling courses so we began with some nibbles. I ordered Mushroom fritti which was absolutely splendid, large mushrooms cut into chips with the exact same garlicky/parsley combination that Jamie's funky chips have. And wondrous alioli. Delish!<br />
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</div><div class="separator" style="clear: both; text-align: left;">Anne chose the rather more worthy (although deep-fried) Ravioli nachos, a nice idea but there wasn't enough of the spicy sauce to hide the blandness of the pasta.</div><div class="separator" style="clear: both; text-align: left;"><br />
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Now, in my short experience of dining at Jamie's, I have always found it worth having a good look at the day's Specials. <br />
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I went for the plaice, Anne chose the previously happy chicken. The plaice was absolutely superb, probably the best piece of fish I've eaten this year. The sauce was just fab. Anne liked her chicken but the next day lunching with me she said that actually it was a bit too salty and she preferred the <a href="http://www.nigella.com/recipes/view/spanish-chicken-with-chorizo-and-potatoes-5160">chicken recipe</a> I had just cooked for her. We shared a tub of funky chips. It would have been rude not to.<br />
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The puddings were a triumph.<br />
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</div><div class="separator" style="clear: both; text-align: left;">I am so glad I had the Tuscan Eat & Mess. It was fabulous. Tangy, slightly sharp but creamy and sweet all at the same time. Really, really good. Anne selected her usual Tiramisu because she is addicted to it.</div><div class="separator" style="clear: both; text-align: left;"><br />
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We shared a bottle of Merlot although as Anne was driving I had the lion's share. The bill came to just under £60. I must also mention the very charming waitress who told us that Jamie does pop in from time to time but that as he is opening another 7 branches he is quite a busy man. But we knew that! Busier than Boris I suspect.Judehttp://www.blogger.com/profile/14522905168998236063noreply@blogger.com1tag:blogger.com,1999:blog-4777085417133168089.post-25038536166648042152011-07-27T06:34:00.000-07:002011-07-27T06:35:46.394-07:00Jamie's Mustard Chicken with Dauphinoise potatoesThe OH has hotfooted it out of here for a week which means that in real terms I can eat exactly what I want. The problem is that my cooking mojo seems to have gone off to Derbyshire with him! I have been trying to make this<a href="http://www.jamieoliver.com/recipes/chicken-recipes/mustard-chicken-quick-dauphinoise-greens"> chicken dish</a> for the last week but things, mainly school-related, keep getting in the way.<br />
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Having made it before, I can report that it is easy, tasty but definitely an Olympic event trying to complete it in 30 minutes. (And I didn't do the greens or the affogato). But hey, Jamie is a youngish man and I am an old granny . . . !<br />
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I didn't tweak the recipe at all and this time it wasn't quite as mustardy as I would have liked. One of my offspring thought it was a bit bland. Well there you go, last time I made it I nearly had my head blown off.<br />
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Jamie's way of cooking chicken breasts is easy, fuss-free and thorough. I like it! Am not really sure though that if you had even sized chicken breasts you would need to chop them into bite-sized pieces. Mine were very lopsided (much like my own) and it was a necessity.<br />
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It did all look a bit insipid once chopped up as you can see. I think next time I would stir in more wholegrain mustard than he suggests as well as coating the breasts a little more thoroughly.<br />
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The Dauphinoise was a bit bland too. My fault. I couldn't be bothered to start it off in a pan and shoved the whole lot in the oven. It definitely needed more time and it needed more salt. I could have forgotten to put salt in for all I know.<br />
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So. Have made the recipe for the dreaded "second time" which, in my experience, is usually a bit doomed. But I think it will become a staple in this house because everybody enjoyed it so much first-time round.<br />
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Off to Jamie's Italian for my Official Birthday lunch tomorrow. Can't wait!Judehttp://www.blogger.com/profile/14522905168998236063noreply@blogger.com0tag:blogger.com,1999:blog-4777085417133168089.post-54145316879208200082011-07-17T03:18:00.000-07:002011-07-17T03:18:31.693-07:00Hotslaw<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj41aUX78uv7ozSdN1cW3dU19mr6550R0uUg69pXv2rWZedMsFgLFcJcroLLrloX8X_l_B_glAgimmLGuiyQ4s-ZDCI9kV4R8W1rN9EMFhIsqTCCmImci9I4Di1DMJAwITrLdJRawfB8xI_/s1600/DSC02484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj41aUX78uv7ozSdN1cW3dU19mr6550R0uUg69pXv2rWZedMsFgLFcJcroLLrloX8X_l_B_glAgimmLGuiyQ4s-ZDCI9kV4R8W1rN9EMFhIsqTCCmImci9I4Di1DMJAwITrLdJRawfB8xI_/s320/DSC02484.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Once again I find there has been a long gap since my last effort. The pressures at work have been unspeakably vile, I have been sleeping atrociously and seem to be functioning on a half empty brain. Unlike some writers, probably most, I don't feel like writing when I am unhappy. And I don't much feel like cooking either. Add to that mix the fact that food costs have risen in a quite dramatic way and so I can't experiment as freely as I would like.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">But yesterday Philippa had a barbecue for her friends to celebrate her 25th birthday which is tomorrow. This is an expensive time in the Lark household. My birthday follows Phil's - July 25th, then it's Taylor's on the 28th and Josh's on the 30th. But I digress.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">I offered to do the puddings which, by request, were the usual suspects. And I said I would make a couple of salads because I have been itching to try <a href="http://www.telegraph.co.uk/foodanddrink/recipes/8582890/Hotslaw-recipe.html">Diana Henry's Hotslaw</a> since reading the recipe in the Daily Telegraph some weeks back. Let me tell you this. It is sensational. I was bombarded with requests for the recipe and the guests were baying for more.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjY02i4OiN8rnRzbGEw6ZI7nH7rcZk_KapovH1L0DjTismye0HjG-7zE7lEXUew8dkZrHa2kLrTm7YV0go45ssi__vemb_gvXR-nqnegrSvY9to0CuNjlOgwGetPdV8a8Qr6UjTZ-ydfhF/s1600/DSC02486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjY02i4OiN8rnRzbGEw6ZI7nH7rcZk_KapovH1L0DjTismye0HjG-7zE7lEXUew8dkZrHa2kLrTm7YV0go45ssi__vemb_gvXR-nqnegrSvY9to0CuNjlOgwGetPdV8a8Qr6UjTZ-ydfhF/s320/DSC02486.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><br />
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The one criticism came from my chilli-loving son-in-law who said it wasn't hot enough, so next time I will up the chillies and tabasco sauce.Judehttp://www.blogger.com/profile/14522905168998236063noreply@blogger.com1