I’m not normally one for hot chocolate,  having made myself ill on thick Spanish hot chocolate and churros. Too many people had however mentioned Monsieur Truffe when I asked tips on places to explore in Fitzroy, my new stomping ground. Well it was amazing. Perfect sized tiny mugs of rich dark chocolate, not too sweet and not too rich- just right. And the Mocha which is my favourite of all was made with an 85% bitter chocolate and coffee and was pure heaven in a cup.

From a stall on Prahran market, Monsieur Truffe has indulged Smith Street with chocolate indulgence since August 2008. Thibault Fregoni sources only the best (in ethics & flavour) for his handmade treats, all of which can be enjoyed in the café.

The interior is dark and cosy and heavily scented with chocolate. What more could a girl ask for? They just need to make their own perfume I say. The guys working there are super friendly and give loads of insight about their chocolate beans and various concoctions.

I’ll definitely indulge in the panne au chocolate next time, and the various handmade chocolates will be on my hitlist, along with their bitter chocolate drink made with 90% chocolate. I believe they are opening a chocolate bar on Lygon St as well. Cant wait.

Monsieur truffe
90 Smith St, Collingwood (near Gertrude st)
Opening hours
monday to friday  8am till 5pm
Saturday 8.30am till 5pm and sunday 9.30am till 5pm.
phone (03) 94163101

Ok, so I heard that Vietnamese bakeries are amazing, and despite their unassuming store fronts, they have an amazing and loyal following. So armed with a big hunger and just a few dollars in my pocket, I finally entered one such establishment named, predictably, ‘Saigon Bakery’ on Victoria St, Richmond.

There were a number of exotic combos on the wall and I went for the most expensive, (always one to assume that expense equals quality). I ordered the  Shredded pork and pate roll. A diminutive and smiley girl behind the counter gently asked me if I wanted extra chilli and then went on to eagerly pack a fresh white roll, baked on the premises with loads of fresh salad, coriander, chilli, soy sauce and of course the pate and a large wad of fresh shredded pork. On parting with just a few dollars, I swiftly migrated to the privacy of my car, and eagerly ripped through the wrapping.

I tore into the creation with relish and it packed a rich punch of aromatic flavours that live up to all expectations. Infact, I’m converted and am now on a mission to hunt down the top Vietnamese bakeries across Melbourne. If anyone has tips, please let me know!

Saigon Bakery

174 Victoria Street
Richmond VIC 3067, Australia
(03) 9429 1213

When I was a little girl, there was nothing better for breakfast than my grandmothers Matzah brei, served in a little frypan topped with her own apricot jam. It was so delicious that I knew I just had to be loved beyond measure! Well, this weekend was Easter break and we drove 2 hours out of Melbourne to Thornton to my aunty and uncles farm. Rose spoilt us rotten with 3 delicious meals each day. My favorite was her very own take on Matzah brei made thicker and more cake like, topped with caramelised apples and bananas and loads of honey.

Pronounced MAT-ZAH BRY, this eggy dish resembles an omelette, but it’s stiffer, made with soaked and crushed matzah, a crispy unleavened bread. Literally meaning, “fried matzah”, it’s sometimes spelled matzah brie or matzo brei, and is a dish of Ashkenazi jewish origin. Most importantly, it’s incredibly delicious.

RECIPE

MATZAH BREI
6 sheets of plain store-bought matzoh, from the box
6 eggs
Salt
2 Tbsp butter and oil.

FRUIT TOPPING
1 banana sliced
2 apples chopped
a few chopped dates
Generous piece of butter
2 tspn cinammon
1 tbspn sugar

Serves 4-6

Place the matzoh in a large bowl, break it up into chunks, and cover with lukewarm water. Let the matzoh soak for 2-3 minutes, until it’s soft but not disintegrating. (Alternatively fully soak until all water is absorbed and squeeze out the liquid, crushing the matzah for a more traditional matzah brei). In another bowl, or in a large measuring cup, whisk the eggs with 2 tablespoons of water until thoroughly mixed. Pour into the bowl with the matzoh. Add some salt. Stir everything together.

In a non-stick sauté pan over lowest heat, melt the butter and oil, making sure to coat the bottom and sides of the pan. Pour in the matzah mixture, and level with a spatula. Cover, and cook for 10 minutes or so, checking every now and then to make sure the mixture is not sticking. When the bottom is brown, either (very bravely) flip the entire matzoh brei over in one piece, or flip onto a plate over the frypan and slide into the fry pan again.

In a separate small pan, melt the butter and fry the apples tossed in cinammon and sugar. Add the bananas and cook the lot till soft and  mushy. I also chopped a handful of dates and added it to the mix. Pile onto the cooked matzah brei and serve generous wedges immediately, drizzled with maple syrup or honey.

Honestly, I’m no expert, but I do know fresh ingredients and food prepared with love. Little Saigon, on Victoria street in Richmond, is just another wee Vietnamese cafe amongst many. The interior’s plain, and it’s full of locals who do their best to keep this well kept secet under wraps- no pun intended…

We started with the prawn and chicken summer rolls- above, which were super fresh. Then we moved on to the tastiest and most generous portion of chicken spring rolls to wrap in crunchy lettuce leaves. No, there’s nothing new or adventurous in all this traditional fare, but it all comes down to the fresh ingredients- and this is guilt free gorging at its best.

I ordered the egg noodle pho with freshly made wonton and char siu pork. It was so aromatic and the broth was light and fresh but full of flavour. I loaded a ton of crispy bean sprouts and thail basil on top and wacked in a few stinging chillis.

Sacha ordered the Rice and egg noodle noodle pho with chicken and pork. Lighter even than mine, he loved it. We slurped up the entire massive bowls and then gently strolled back to trendy and comparatively over priced Fitzroy. Great warm Autumn night eating.

Little Saigon

(03) 9428 8288

Richmond
258 Victoria St
Richmond, 3121

Melbourne, Victoria

Note to self: whilst in Melbourne, stop at any sandwich bar and marvel at the potential for a super fresh, high stacked salad sandwich. Remember with a shudder, the nasty mayo laden coronation chicken, sad single soggy lettuce leaf and watery tomato slice, so typical of the London equivalent I had to make do with. So rejoice, order with the lot, add avocado and pineapple and a splash of sweet chilli. This is my favourite Australian lunch. Obviously a bakery like Babkas will supply the best freshly baked bread, but with the rise of the Vietnamese bakeries across town, you can get one super cheap just about anywhere. N. Tran bakery at 263 Chapel street Prahran is great; their white bread rolls lighter and crispier than most.

I do my best to fast all day, knowing that I’ve been invited to join the eating frenzy that is Passover dinner. We were invited to the home of close family friends. Basia, who is well known for her amazing cooking, didn’t disappoint. I was starving and knew I was in for at least 5 courses. There’s starters, see above, which include gefilte fish made with Austalian Murray perch, sweet and delicious, egg salad, various dips and smoked salmon. Oh and don’t forget the boiled egg drizzled with the salty tears of our people.

Sacha joined us this year and had no idea what was going on- he was as clueless as me regarding prayers and ceremony. We were there to enjoy and eat. Fortuantely so was everyone else which meant we only got through a few pages…

Obligatory smoked salmon…

and strangely delectable boiled eggs, drizzled in salty water.

I missed taking a pic of the chicken soup with matzo balls, but after slurping it up, we moved on to schnitzels, cinnamon carrots, beetroots and salad.

and  finally after the raspberry compote came the death by food  treat-  a huge hazelnut meringue cake covered in dark chocolate, cream and strawberrys. Is it Kosher? me thinks not. A little poetic license allowed for such a divine creation.

A gem in the crown of Melbourne eating, Claypots is the kind of establishment I adore. Totally focused on simple, fresh,  and generously proportioned seafood dishes, flavoured by the influences of Indian, Malaysian, Morrocan, Cajun and Chinese fare, Claypots remains a firm favourite and apparently number 29 of all things to do when visiting Melbourne according to Trip Advisor.

I LOVE the Mezze to start with. Accompanied by my good friend, the inimitable Tomi Kalinski, we catch up over tiny plates of grilled vegetables, spicy dips, marinated swordfish, salty sardines, and calamari, all mopped up by morsels of warm light turkish bread. Heaven. Probably already satiated, we then indulge in  the seafood stir fry, an ample platter of fresh fish, and prawns all glazed by spicy sauce and topped with chunks of succulent spanner crab. It’s at this point we always look at each other and wonder at the hunger of our eyes when the Malaysian clay pot arrives. Pieces of fish and prawn all swim in a warm creamy spicy sauce. The sticky rice at the bottom of the pot, is irresistable despite my belly being completely un-accommodating. We waddle up from the table and enjoy a stroll along Acland St, marveling at how touristic and soul-less it’s become. Irene and I will do this gastro and walking tour many times to come. This I know, because we love it so.

Claypots

Ph: (03) 9534 1282 ; 213 Barkly St, ST KILDA 3182
Seafood, $$ -, * for Food
Open daily 9am-3pm,6-10.30pm; Unlicensed, BYO, Corkage $10 bottle; No cards, No bookings

Karen Martini is the visionary and much awarded chef behind Mr Wolf, a rustic Italian wood oven pizza restaurant on Inkerman St in St Kilda Melbourne. So many people had told me to go here that I didn’t just because. Well, that was just plain stupid, because the food here is so incredible. Pricey yes it is, but sometimes, just sometimes, it’s really worth it.

After much deliberation, and with a gentle prompt from the waiter, I tried the spicy pork tomato, mozzarella, sausage, pickled peppers, pancetta, fennel, salt pizza. After just a short wait, he returned with it. It looked really beautiful. On first bite,  the base,  so light and crispy, was full of flavour. This is the first thing I judge my pizza on. Johns on Bleeker st in New York is my all time favourite, but the Mr Wolf base is up there. Perfection!  The toppings came together, a union of rich flavour and lightness simultaneously.  I love this pizza and only regret moving to Fitzroy, too far away to make this a regular mid week eatery. The only thing I’d say, avoid kids hour 6-7pm. It’s a hellish squalor of waiters trying not to trip over undisciplined brats. Yes kid friendly is all very well, just avoid this cursed hour is all I have to say.

Cabbage, pea, parmesan, mint, radish, chilli salad. Who’d a thought? I’ve never tasted a better salad.

 

Mr Wolf

9–15 Inkerman street
st kilda 3182
telephone 9534 0255
eat@mrwolf.com.au

A glorious and typical sunny day in Australia requires nothing more than good friends, a backyard bbq, and a pile of freshly grilled veg.

And so was our afternoon with dear friends Anders and David. David prepared a platter of cos lettuce, courgettes, corn, and red peppers with lemon juice and olive oil. Who would think that lettuce on a bbq could taste this good? But it did. Wonderfully fresh and tangy with oil and lemon juice, it’s better than I could ever have imagined. Apparently he got the idea from a New York restaurant that chargrills its lettuce for a caeser salad. The platter of veg were briefly grilled and allowed to cool while a pile of spaghetti was tossed with oil, garlic, parsley and chilli. Served with bottles of cold white wine and sparkling mineral water, this was the perfect Sunday backyard lunch.

David supplied us with extra freshly chopped chilli, garlic and salt so we could spice up the pasta as much as we wanted. Of course there was an extra helping of parmesan to complete the super simple but perfect dish.

Our lovely hosts.

That moment when you cut into a light fluffy poached egg, and the creamy yolk spills over layers of toast, smoked ham and avocado, has to be one of my favourites. But how oh how to guarantee that perfect creamy oozy egg?  I was delighted to see that  Felicity Cloake on the Guardian food blog, had taken it upon herself to really explore all techniques which you can see here.

I decided to try her most recommended technique, the ‘Vortex’ method and was delighted. It not only works perfectly but produces a super professional and pretty tear drop result. My only modification is that I used a small wok for the water as it gives the perfect depth of water and creates a deeper vortex for the egg to poach in. For Sacha and I  there was a 3 minute wait between eggs, which was hardly a wait at all, and the first egg was still warm and perfect.

The perfect poached egg

1 large fresh egg
1 drop vinegar

1. Half fill a medium saucepan, (I tried a wok which was fantastic), with water and bring to the boil.

2. Meanwhile, crack the egg into a small ramekin and add a drop of vinegar.

3. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately slip the egg into the centre, lowering the ramekin a couple of centimetres into the water.

4. Turn the heat down low, and cook for three minutes – use a timer to prevent overcooking. This is important as I have no sense of timing.

5. Scoop the egg out with a slotted spoon, let the water run off and proudly place on top of your stack of  toast, spinach and any other delights.

The belly has been quiet……because I have been doing the dreaded ‘D’ word. After a few years of eating whatever I want, when I wanted, I piled on a stone, yes, 14 glorious pounds of overindulgence. And something had to be done as I was no longer enjoying that lardy feeling of squeezing into too tight jeans. Also, no matter how much I sucked in the belly, it was always there, a constant reminder that I, the food blogger had eaten her way through a few too many delicious, intoxicating meals. If you look at the thumbnail view of this site, you pretty much see a record of just one years eating. Impressive huh?

So, yes I have been quiet. I decided to follow Weight Watchers as I’d done it about 8 years ago and had great results with it. This time was no different. I could eat whatever I wanted, no strange protein only diet, no low carb madness. Everything in moderation is the key.

Typically I’d have an egg and beans on toast for breakfast, a hearty soup with bread for lunch, a small choc bar , fruit or nuts for a mid afternoon snack, and then, ratatouille for supper.

So, more about the zero point vegetable ratatouille. I ate it on it’s own, on pasta, with grilled meats, or over a baked potato. It’s really tasty, versatile and super filling. The best thing about it, is it’s considered a zero point food, meaning you can eat as much of it as you want to fill up- a bucket load if you like! Thus I was never hungry. I ate loads of vegetables, salad and soups, plenty of fish and chicken. I ate whole meal pasta, good bread and potato. There was no off limit food. Though to be fair, I stopped drizzling olive oil copiously on everything, stuffing myself with cakes, and pastries, and enjoyed dark chocolate occasionaly instead. So I’m back to the business of enjoying food more freely again. But you may find the ‘belly’ is a lighter healthier blog, punctuated by a few delicious treats! We’re back in business.

Eat as much as you want Ratatouille

Ingredients:
A large onion
A few carrots
Red, green and yellow capsicum
Aubergine
Celery
A few courgette’s
And any other vegetables that you have lying around

2 large tins of crushed tomatoes
Tomato paste
Garlic, (fresh or from the jar)
500 ml vegetable stock
Oregano, basil, chilli, salt and pepper to taste.
Splash of red wine.

Method
In a large caserole dish, spray a wee low fat spray and heat.
Throw in onions and garlic and then all your veg. Toss briefly.
Throw in the crushed tomatoes. Stir well, cover and just let cook for 10 minutes, stiring every now and then so as not to stick.
Add the stock, a bay leaf and the splash of wine, cover and simmer for 30 minutes. Done!
This makes a lot and will be there in your fridge as a trusty filling friend whenever you get peckish.

Today I wandered all the way to Belgravia with Sacha. Okay its not the worlds longest walk from Notting Hill, but I was hungry and tired and could not wait to get into this foody experience created by Courvoisier, and Bompas and Parr, famous jelly afficionados and foody conceptualists. We got to this derelict old house on Belgravia Square, full of excitement. The experience promised to be a tour through the ages of eating and drinking…

So we checked in via a grand foyeur and were lead to a basement where a crazy doctor assesed what type of humour we were. Turns out I am choleric and prescribed a phlegmatic treatment, (cocktail) to balance me out. It was a delicious apricot, cognac and absinthe martini and got me into a terrific mood. Sacha was deemed melancholic in an instant and given a delicious balancing fig, mead and of course cognac, concoction.

We clambered to the rooftop where we guzzled a clever flat champagne cocktail with grapes full of fizz. It was sensational and  accompanied by dainty balls of fois gras, topped with gold leaf. I was well on my way to being drunker than I’ve been in ages. No it doesn’t take much.

We clattered back down some old crooked stairs, via a jumping room modeled on the inside of a stomach, all drunk and wobbly, to enter a Victorian dining room. It was too dark to snap, but we had a sinful roast leg of duck on a sweet jus. And yes, yet another Courvoisier cocktail. Barely able to walk, it was time to head to our final salon of renaissance desserts where we entered a world of pastel pink froth and kitsch with a wild rotating centre piece of mad confection.

And it was here that the afternoon of drinking and eating ended for us, over a delicious and wobbly jelly accompanied by candied orange rind, a creamy daub of sauce and a simple raspberry, not to mention a neat cognac. A tremendous afternoon, even if more about the booze than the food. Back out in the light of day, we skipped through the park on what now felt like a very short walk back to Notting Hill. Hurrah.

You are looking at a Gorgeous Gugel which is a Gugelhopf – warm intense chocolate pudding with a melting middle served with white chocolate granita and a blackcurrant mint cassis compote. So divine so perfect. You’ll have to head to Brighton,  to Terre a Terre to try it.

It was Sacha’s birthday and we were off to Brighton to see Philip Glass perform his score for the cult film Koyaanisquatsi. I booked Terre a Terre even though neither of us comes close to being a vegetarian. Why? Well, A A Gill loved it and if a staunch carnivore could love it, something good’s going on. And was….

Sacha had the Uttapum and Dhudi which was a southern Indian red onion and chilli crumpet topped with coriander seed butter, served with dhudi gourd crammed with mangosteen masoor dahl, finished with a cardamom and capsicum sauce and a mango tango salad. Sounds mad?  Yes indeed, complex and messy but adventurous and fun.

I dont really know what I had, what was in it, other than it was delicious and light.
If anyone recognises this dish. Please help!

Terre à Terre
The Vegetarian Restaurant
71 East Street
Brighton
East Sussex
BN1 1HQ

Telephone 01273 729051

Not complicated I know, and how much can you say about the humble potato salad, but yes, it does need just the right potato, (an unpeeled Jersey Royal thank you), and a great dressing, not to mention walnuts, spring onions, and gerkhin…

It was a hot weekend in London, a rare occasion indeed, and I was meant to be making a Sunday lunch. Well to miss the opportunity to sit in Hyde park with mates under a big ole Oak seemed madness, so with a swift email we were all meeting in the park instead of at mine, and a picnic was required. Armed with more tupperware than a 60s housewife I filled each container with roast chicken, a Greek salad, spanish coldcuts and cheeses. The potato salad seemed like the perfect way to make sure no one would go hungry. I prefer it without mayo, so made a wholegrain mustard vinegarette. I piled in walnuts, for crunch, gerkhin for a kick and tarragon, chives and spring onion for freshness. It was fantastic if I say so myself. I made my reliable and fantastic pavlova laden with cream and berries for pudding and somehow managed to get it to the park in one piece. it was  a great and rare London picnic….

Potato salad

Serves 8
Total Time: 15m

Ingredients

• 3 pounds potatoes (such as Jersey Royals), unpeeled and cut into halves
• 1 tablespoon sea salt
• 2 tablespoons coarse-grain mustard
• 1 small bunch fresh tarragon, roughly chopped
• 3-4 spring onions
• 1 cup walnuts, roasted in the oven to remove bitterness and to crisp up
• Chopped chives
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup Basic Vinaigrette

Directions

1. Place the potatoes and salt in a medium pot and add enough cold water to cover by 2 inches. Bring to a boil. Reduce heat and simmer until the potatoes are fork-tender, about 15 minutes. Drain and transfer to a serving dish.
2. Whisk together the vinaigrette and mustard in a small bowl. Pour half the mixture over the hot potatoes, toss, and let stand for 1 hour. Just before serving, drizzle the remaining vinaigrette mixture over the potatoes, add the tarragon, walnuts, spring onion and pepper, and toss. Enjoy!

Movies have a lot to answer for don’t they? Just think what Jaws did for sharks. This is what ‘From Hell‘ starring Johnny Depp did for Absinthe. Being a big Johnny fan and never having tried Absinthe before, I was filled with just a little trepidation, feeling nervous and excited; such is the myth that surrounds this drink.
The Alchemy of setting fire to transform a simple fluid into something much more compelling I now realise is for effect and not at all the correct and traditional way to drink absinthe.  The dear people at the Absinthe Shop, who supplied me with my delicious sample of white Clandestine Absinthe, recommend the traditional method. I on the other hand, could not resist the drama and pyromania of the Bohemian method, purely for effect. Both techniques are described below.

The taste test
Using an antique Swedish schnaps glass with a tiny bit of water in it, I poured the clear, sweet, Anise smelling liquid over a cube of sugar placed on a beautiful Absinthe spoon. I think this is the most delicate and precious part of the ritual. The sugar dissolved ever so gently. The drink turned slightly cloudy and looked very pretty. Being a drama queen, I lit the sugar cube soaked in alcohol. A pretty blue flame glowed gently and the sugar warmed and dripped sensually into the glass below.  I removed the spoon and raised the glass to my lips. The contents was warm, herby, sticky, and just slightly syrupy. It was utterly divine, with a slightly eye opening strength to it. Fragrant with Anise, and the caramel stickyness of the sugar, I was happy to sip it steadily down. Dare I say it was even comforting. I did not hallucinate, I did not trip, instead, I sat back and enjoyed the warm embrace of my new best friend.

The mysterious thujone effect

The mythological mind-altering effects of absinthe – and more specifically, thujone – have been exaggerated and hyped by many modern producers of absinth as a way to increase sales of their products to those looking for a drug experience.
The artists and writers of the 19th century could be blamed for starting the wild claims that absinthe expanded consciousness with mind-altering and psychedelic effects. The Green Fairy (or, The Green Muse) was elevated from tipple to trippy, and the legend stuck. By 1915, most countries that had absinthe had banned it, further cementing legend and mystery. In reality, after much scienfic investigation, as suspected, ethanol alcohol was much more likely to have caused the hallucinations, numbness, facial contractions, and dementia formerly blamed on thujone content. The “absinthe madness” and “absinthism” of the Belle Époque was likely nothing more than alcoholism and its side effects.The traditionally-made French or Suisse absinthe we drink now is not remarkably different than that sipped by Van Gogh, Picasso, Oscar Wilde, Verlaine, Toulouse-Lautrec, or countless others throughout history.

Enjoy the Traditional Method

A 1 ounce / 30 ml measure (also known as a ‘dose’) of absinthe is poured into a glass. A flat, slotted spoon is placed across the rim of the glass and a sugar cube added on top of the spoon. Add — slowly — 3 to 5 parts iced water to the drink, pouring directly onto the sugar cube. The sugar will dissolve and mix into the absinthe below. As the absinthe dilutes, you will witness a change in the translucency of the drink— the louchewill form. A good louche occurs when the herbal chemicals of the absinthe react with the water to form a cloudy and often opalescent beverage

The Bohemian method — or Fire Ritual

This is a modern creation from the late 1990’s and is typical of Czech absinth consumption. The preparation order is reversed and water is added to the glass first, a sugar cube placed on a spoon across the rim, then absinth poured over the cube. The flammable sugar is then lit on fire and after several seconds of cooking the bubbling cube, it is dumped and stirred into the beverage. This inauthentic preparation has been popularised in several movies and is practised in many bars, especially for party crowds. Absinthe-Shop does not recommend this potentially dangerous method of preparation and it should especially never be carried out with a quality absinthe as the burnt sugar will eliminate many of the herbal nuances of a traditional absinthe.

Would I drink absinthe again? Absoloutely! I intend to buy a bottle to enjoy with friends on occasion. So big thanks to Jen and Neil at the Absinthe Shop.  They have a wonderful variety of Absinthe with glorious names like Gothica, Clandestine, Opaline and Muse, and all the accessories that make the experience so unique, including the beautiful Absinthe spoons.

Enjoy!

Why does pate have to taste so good and why can’t I stop eating it? Oh that would be because it’s utterly rich, delicious and divine. Duh! This classic French dish is easier to make than you could imagine, leaving you feeling like a very clever chef. Its depth and smoothness, is enhanced by a spike of Brandy, or  better yet, Cognac if you have it lying around. The classic flavors of this tried-and-true starter served with baguette toasts are sure to brighten any cocktail party, it packs well in a picnic or why not just to dip into alone late at night when you should know better…

Classic Chicken Liver Pate

Ingredients

220g/8oz good quality butter, salted means you wont need to season it up as much later.
1 onion, chopped
1 garlic clove, crushed ( I used 2 which was fine)
450g/1lb chicken livers, trimmed and cut in half. I’ve used fresh and frozen and always works well.
1 tbsp brandy, (Ha! I used 3 which was fantastic.)
1 tsp mustard powder
salt and freshly ground black pepper
1 fresh bay leaf, to garnish
2-3 fresh cranberries, to garnish

Method

1. Melt 110g/4oz of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured.
2. Add the garlic and chicken livers and fry the livers until golden-brown all over and cooked through. Add the brandy and mustard powder and season well with salt and freshly ground black pepper.
3. Place the liver mixture and 55g/2oz of the remaining butter into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.
4. Transfer the pâté into a serving ramekin or small dish and decorate with a couple of cranberries and a bay leaf.
5. Melt the remaining 55g/2oz of butter in a clean pan. Skim off the froth and pour the butter over the pâté. This will help seal it and help it store well. Transfer to the fridge to chill, then serve from the ramekin when ready.

Princess Lottie took part in a Daring Baker’s Challenge and came up with this traditional British Pudding by Esther from The Lilac Kitchen! It looks sumptuous, light and suitably moist with syrup and creme Anglaise. I wish I had tasted it as these pics have me drooling. Learn how to make a perfect steamed pudding.

“The easiest way to steam a pudding is in a dedicated steamer as the water is kept away from the pudding so it can’t boil over. If, however, you don’t have a steamer use a pan large enough to easily fit the bowl you are cooking. Don’t fill the water more than about a third of the way up the bowl or it may boil over and into the bowl. Keep an eye and top up as needed with boiling water.
You need to lift the bowl off the bottom of the pan. This can be done with a steamer stand, an upturned plate or even crumpled up kitchen foil — anything that can stand being in boiling water and lifts the bowl off the bottom of the pan will work.
Make sure you have a well-fitted lid on the pan as you want the steam to cook the pudding not to boil off.
Make sure you put a pleat in the foil or paper you cover the bowl with to allow for expansion and then tie down tightly with string.”

Preparation time:
Preparation time is 5 to 20 minutes depending on the filling. Cooking time is 1 to 5 hours so do this on a day you have jobs around the house to do or are popping in and out as you need to occasionally check the pan hasn’t boiled dry! However it is otherwise a very low time requirement dish.

Equipment required:
2 pint (1 litre) pudding bowl or steam-able containers to contain a similar amount they should be higher rather than wide and low
Steamer or large pan, ideally with a steaming stand, upturned plate or crumpled up piece of kitchen foil
Mixing bowl
Spoon
Measuring cups or scales
Foil or grease proof paper to cover the bowl
String

Ingredients for the pudding:
(100 grams/4 ounces) All-purpose flour
(1/4 teaspoon) salt
(1.5 teaspoons) Baking powder
(100 grams/4 ounces) breadcrumbs
(75 grams/3 ounces) Caster sugar
(75 grams/ 3 ounces) Shredded suet or suet substitute (i.e., Vegetable Suet, Crisco, Lard)
Finely grated zest of an orange
(1) large egg
(6 to 8 tablespoons) Cold milk
Butter for greasing the basin
2 heaped tablespoons of golden syrup

Method for the pudding:
1. Sift flour, salt and baking powder into bowl.
2. Add breadcrumbs, sugar, suet and orange zest.
3. Mix to a soft batter with beaten egg and milk
4. Butter a 1 litre/2 pint pudding basin thoroughly
5. Put the golden syrup into the bottom of the basin
6. Turn the mixture into the basin and cover securely with buttered greaseproof paper or aluminum foil.
7. Steam steadily for 2.5 to 3 hours
8. Turn out onto warm plate, spoon over the warmed syrup mixture and serve with crème anglais.
Pudding recipe from Esther from The Lilac Kitchen.

Ingredients for the syrup:
4 tablespoons of golden syrup
Juice of half an orange
Glug of cointreau

Method for the syrup:
Heat all the ingredients in a saucepan gently until warmed then spoon over the pudding.
Syrup recipe from Princess Lottie.

Ingredients for the crème anglais:
3 egg yolks
55g caster sugar
½ vanilla pod, split lengthways
250ml milk
250ml double cream

Method for the creme anglais:
1. Lightly whisk the egg yolks and sugar together.
2. Place the milk and cream into a saucepan. Scrape the seeds from the vanilla pod and add the seeds and the pod to the mixture. Bring almost to the boil. Whisk the hot milk mixture into the egg mixture, then return to a clean saucepan over medium heat.
3. Using a wooden spoon, stir constantly until the custard thickens and coats the back of the spoon. Do not let it boil.
4. Strain through a fine sieve, allow to cool to room temperature with cling film placed directly onto the surface of the mixture. This prevents a skin forming.
5. Once cooled, refrigerate until cold and if you like, you can reheat gently just before serving.
Creme anglais recipe from Philip Johnson.

What is it about Faded Victorian splendour, crisp linen and hushed attentive waiters, that makes even the most mediocre breakfast buffet feel like a treat? The vast old world proportions of Brighton’s Grand Hotel lend such wonderful theatre to the occasion that I felt like a (somewhat hungover) princess. A stay at the Grand is is a comfy, frumpy treat indeed.

I actually started with a ‘healthy option’ before moving onto the full English fry up, above.

See how lovely the dining room is?

The Grand has the most magnificent foyer and stairwell. This is a truly remarkable hotel. An iconic Victorian building, it stands centre stage on the vibrant Brighton seafront and is a local landmark. Magnificent and imposing. This is The Grand, Brighton.

THE GRAND HOTEL BRIGHTON

97-99 Kings Road
Brighton BN1 2FW
01273 224 300

www.grandbrighton.co.uk

We drove down to beautiful, wild and windy Dungeness to be swept along the coast by savage winds and seduced by her raw austere beauty, unlike anywhere else in the UK. BUT, the real reason we drive there is to taste the impeccable fish and chips at the Pilot, the famous pub on the coast recognised as the best fish and chips in the land.

Each mouthful of freshly battered cod or hake is soft, light, flakey and delectable. The entire pub is full of people there to sample the fish which comes encased in a light crispy batter laying on a huge bed of chunky chips, hot and satisfying after the cold of the windy coastal walks. naturally the portions are massive. A regular serving hangs off the plate precariously. You have to see the large serving to believe it, absoloutely massive for a monster appetite. Too divine!

No tiny side of mushy peas here. You get a full big bowl to indulge in. And when you’re done, take another brisk walk to wear it off a little before heading back to London, a belly full of fish and happy as can be.

The Pilot Inn

Battery Road
Dungeness
Kent
TN29 9NJ

Telephone: 01797 320314

Email: info@thepilot.uk.com

Website: http://www.thepilot.uk.com

What makes the perfect japanese bowl of soup? For me it takes a weighty voluptuous noodle, not to soft and not too hard, a delicious flavoursome broth, rich and deep yet light and joyful. Add to this loads of fresh seafood, vegetables and big dose of loving attention to presentation and you get the picture. That’s why I LOVE Yumenoki.

A tiny family run japanese restaurant on the Fulham Rd,  each dish at Yumenoki is lovingly crafted and arrives at the table steaming hot and reminds you of why japanese food is so special. Forget Yo Sushi trains, forget Itsu modern presentation. They  can’t offer the heart and soul of a family restaurant, a secret broth recipe and a loyal following in the know. Order the Nabeyaki Udon or the tempura Udon, and every cell of your body will thank you for the soulful nutrition in every slurp. Each weighty udon noodle is a joy unto itself.

Nabeyaki Udon

Tempura Udon

Agedashi Tofu: fluffy and crispy skinned tofu in a sea of delicious light broth.

Yumenoki

204 Fulham Road
London SW10 9PJ
020 7351277

www.yumenoki.co.uk