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.

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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

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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!

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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!

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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.

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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.

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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

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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

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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

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I hereby announce, El Camino as my  new favourite Mexican Cantina in London. El Camino is an easy hangout with a big open kitchen and aromatic scents greeting you as soon as you walk in.  I had the Carnitas Burrito and it was succulent, fresh and tasty.

El Camino
272 Portobello Rd London

Ph 0207 603 2548

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Delicious! We went into the west end on a beautiful Saturday afternoon and, beginning to starve, stopped and had a cheap and wonderful Salt beef sandwich with mustard and pickles at Scott’s Sandwich Bar, 10 New Row, WC2N. That simple.

The best salt beef sandwiches are, in my humble opinion, in New York, but I was inspired to seek out the better places in London and put them on my todo list. I’m reliably told that the Nosh Bar in Soho is the place to go.

It’s the only London salt beef bar that uses a good, hefty rye bread that’s a pleasure to hold in your hands.
39 Great Windmill Street, W1

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It goes without saying that we at the belly love chocolate. We nuzzle on tiny pieces of the best quality we can get our hands on and live for the tiny high that ensues. Today is the day that I unpacked 5 beautiful bars that arrived courtesy of the lovely people at Chocolate and Love. Please feast with us….

We started with the ‘Chocolate and Love’ eponymous bars all beautifully packaged and full of promise.

‘Filthy rich’
Unlike it’s name it is subtle, clean and not ostentatious. As you bite on the waxy chocolate  and let it melt and wrap itself around your mouth, a cool biterness is revealed that is not too sharp at all. This is a dark chocolate that doesn’t shout at you, but whispers. It’s really seductive.

‘Coffee affair’
This organic dark choc with 55% cocoa had a subtle flavour which started with the bitterness of a good espresso. Very gently, as it melts in your mouth the natural sweetness of the chocolate rises and sustains in a really delicious aftertaste that begs for another bite. As someone who has recently given up coffee this was a sublime treat for me, the combination of my two favourite flavors combined.

‘Crushed Diamonds’
Not unlike a honeycomb, or a fine nut crunch, this delicious chocolate is sweeter and less serious than the other two, with cacao nibs crushed throught the chocolate. It seemed milkier and lighter and crispier with a yummy caramel undertone.

The Chocolate tree: dark chocolate with raspberries
We loved the look of the vivid red dried raspberries scattered across this beautiful looking chocolate, and although I loved the chocolate itself, we were a wee bit dissapointed by the impact that the raspberries made. All I ended up with was a tiny hint of raspberry in the aftertaste and little tiny raspberry seeds stuck in my teeth. The chocolate itself was truly gorgeous though, rich dark and smooth with a long sweet aftertaste.

Conscious chocolate: Essential orange
And now for something really different, a brave and adventurous new chocolate with the healthiest ingredients ever. This bar was soft and waxy to the touch and had a really buttery feel that almost melted on touch as I pried it out of it’s packaging. Amazingly it’s made with agave sweetener instead of sugar and uses essential oils of orange and tangerine to flavour the chocolate. I loved the hint of cinnamon and the idea its wholesome ingredients. Sacha on the other hand did not enjoy this one, finding the taste less interesting than the ingredients and the consistency too soft and buttery for his liking. Perhaps not a discerning man’s chocolate if there is such a thing.  But being vegan and vegetarian society approved, it will appeal on the basis of its wholesome ingredients and to those who love a smooth and very buttery mouth feel.

Readers, you’ll find these delights and many many more on the ‘Chocolate and Love’ site. We heart you richard and Birgitte  and wish you every success with your divine and well chosen wares. Oh and one last thing, they offer a chocolate club membership which means all sort of delicious wares arriving to your door every month. Great idea,  and we’re joining!

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It’s spring and that means time to eat healthy hearty brunches. This japanese omelette is just the ticket.

I whisk 3 eggs and cook in a pan with a wee oil, and when half set,  I pop it under the grill to set with chopped spring onion, a handful of enoki mushrooms and some fresh spinach over the top with a scattering of sesame seeds. When the spinach has wilted a little and the edge of the omelette is crispy, It’s done. Easy. The inspiration came from Los Chicos in Melbourne Australia, my favourite brunch cafe on carlisle st in East St kilda. They do this omelette and serve it with a soy dipping sauce on the side. I serve it with a side of avocado and on a slice of rye or sour dough toast. Enjoy!

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This Oreo cookie crust, peanut butter cheesecake, topped with chocolate ganache and miniature Reese’s peanut butter cups, is the ultimate death (or sex) by cake. The kind of thing that Elvis would eat?  This over-the-top American dessert has been lovingly conjured by domestic Goddess in Amsterdam, Carla Madden. Warning! Not to be eaten alone, but rather, shared at a huge birthday or special occasion. Oh if only I was in the Dam to enjoy a slice of your genius Carla….

YOU NEED:
1 24″ springform pan (the kind with the removable sides)
Quite a bit of aluminium foil (a box will do)
1 bag miniature Reese’s peanut butter cups (if you don’t have these in the UK or Europe, you can get the big ones or the little Reese’s candies)
1 big jar (closest to 500g) of creamy peanut butter (buy the American stuff like Jiffy, Kraft or Skippy – it’s better)
3/4 cup white sugar (small bag, not the stuff that is too grainy)
1 big tub of full fat sour cream (closest to 500 grams)
1 stick of butter, unsalted
30 oreos (just the regular kind)
Some milk (just a splash really)
6 containers (185g) of Philadelphia cream cheese (the full fat kind!)
4 bars (100g each) of dark chocolate (a 60-70% cocoa solids one works best)
4 eggs
An electric mixer that has a medium and low mixing speed (some of them are too fast)
Baking paper (just a bit)
A food processor with a sharp blade or your hands, a towel and a plastic bag.
Spatula, whisk, knife.

MAKE!
1) Make sure all ingredients are at room temperature before starting.

2) Preheat oven to 180C (350F)

3) seperate each Oreo and put all of them in a food processor. Blitz until you have Oreo crumbs. Not too fine and not too chunky. If you don’t have a food processor, put all the seperated Oreos in a bag and beat the hell out of them. Kids are good at this step.

4) Close the hinge on your springform pan.

5) Take a small piece of baking paper and rub it on some butter. Use this to grease the inside of the springform pan – both the bottom and the sides. Do this step even if your springform pan says it is non-stick. They lie.

6) Melt 4 tbsp (60 grams) of butter in a saucepan or in the microwave in a bowl. When melted, add in all of your Oreo crumbs. Mix it all together really well and then press this mixture into the bottom of the Springform pan. press it all down lightly and smooth it out. Place the pan with the crust inside into the fridge.

7) Beat (on medium) all of the cream cheese until fluffy. Add 3/4 cup of sugar and beat until blended. Add 20 oz of sour cream (30 tbsp) and 1 cup of peanut butter. Mix all of this well. Add one egg at a time and blend on low just until they are mixed. You should have a silky, sexy batter after this.

8. Take your pan out of the fridge. Cover the bottom and sides of it well with aluminium foil. This not only keeps any leakage that might happen out (not too likely) and if you end up using a water bath, keeps water from seeping in.

9) Pour the batter over the crust until just about the top of the pan.

10) If you want to bake in a water bath at this point, you can. Water baths prevent the cheescake from cracking on top or becoming too dry inside. However, the ratio of fat to other ingredients in this particular cheesecake prevents this from happening. So you don’t need to. Plus, you are covering it in chocolate after, so no one will know if you screw up. But if you want to get all Martha Stewart, then by all means, google water bath and knock yourself out.

11) Bake for about an hour to 1 hour and 20 minutes on the middle shelf. You will need to stick a long toothpick or sharp object into the middle to test its done-ness around the hour mark. If it comes out clean, it is ready. If not, just test it every ten minutes after that. Do not take the cake out at all until after 45 minutes to check or it will fall flat. When the sharp object comes out clean, take the cheescake out of the oven. It should look a bit jiggly like custard in the middle but have a solid baked top and sides. If it’s brown, that’s fine. That’s even considered Italian.

12) Leave on the counter for about ten minutes (if in a water bath, take it out of the water bath first). Then take a dampened knife and run it around the edges of the pan to seperate the cake from the pan. DO NOT unhinge the springform pan quite yet.

13) Once the cake is at room temperature (about an hour), place it in the fridge to set. Do not put it in there before the cake reaches room temperature or it will fall flat.

14) Leave it in the fridge overnight. Preferably for 12-24 hours. Go have a life during this time.

15) The next day, take the cake out and put it on the counter.

16) Get your chocolate bars, about 50 grams of butter and a small splash of milk (doesn’t matter what kind unless you want to get all French with proper ganache).

17) Place the butter, chocolate and milk into a bowl. Place the bowl in another bowl of water boiling on the stove.

18) On low heat, combine all the ingredients ever so slowly in the bowl without water. Don’t overcook. Chocolate is overcooked when it sticks to the pan and starts to become solidified and dark. Keep stirring with a whisk until silky and glistening. If you can’t do this water method, just throw it all in a regular pot on the stove. Make sure it is on super low heat and you are watching it like a hawk.

19) Let this mixture cool for about ten minutes. Pouring it directly on the cake when it is too hot will not be pretty.

20) When kind of warm, spatula the chocolate ganache on the top of the cake and smooth it around. Put as much as you like, but remember this stuff is RICH, so take it easy.

21) Let the chocolate cool on the top of the cake. While this is happening, peel all the wrappers off the Reese’s Peanut Butter cups (why do Americans do this, haven’t they heard of the environment?)

22) Cut all the little mini peanut butter cups in half, or leave them whole if that tickles your fancy.

23) Place the peanut butter cups on the top of the ganache when it is still medium wet, this way they stick.

24) Let the ganache fully harden. It takes about twenty minutes.

25) Pop the springform pan hinge. With all luck, you don’t have cheesecake stuck to the sides or a big mess. Carefully lift the pan off the cake. The bottom of the pan will remain under the cake when serving. You can eliminate this step at the beginning by lining your cake pan with parchment and then flipping your cake upside down and la dee dah. But I wasn’t going to risk destroying days of effort for something people don’t even see.

26) Cut with a wet knife that is cleaned between each slice. This keeps cheescake from going everywhere. It should be served at room temperature, but by the time you are done icing it and everything, it should be ready.

27) Enjoy and don’t do the dishes.



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This chocolate mousse recipe is courtesy of Bill Granger and is the most insanely rich chocolate mousse ever. Infact it serves 6 and uses almost half a kilo of dark chocolate. Madness! Yet it’s so damn good, especially when I go heavy handed on the obligatory splash of brandy… On top of that, the fresh rasberries and the whipped cream with a splash of orange blossom water, lighten and contrast the chocolate making it infinitely easier to keep on devouring. Bill serves his in coffee cups, which makes sense, but I only had old mismatched tea cups and that worked fine for me. Enjoy! Oh and if you want another great chocolate mousse try this one. It here on Growling belly and very very popular.

RECIPE

450g 70 Per Cent Dark Chocolate, (100g broken up, 50g extra grated or curled to serve).

Spoon into individual dishes and refrigerate for at least 2 hours. If you like the mousse soft, take it out of the refrigerator and let it warm to room temperature before serving. Decorate with fresh rasberries and a dollop of whipped double cream with a splash of orange blossom water. Should make 6 cups, but you can easily stretch to 8 by using smaller espresso cups. It’s rich!

a generous swig of brandy

50 ml water

5 egg whites

4 egg yolks

300 ml Double Cream

Break up the chocolate in a bowl over hot water, and gently melt

1. Place the chocolate, brandy and water in a heatproof bowl over a pan of simmering water. When the chocolate has melted, stir until combined, remove from the heat, and allow to cool slightly.
2. Blend the egg yolks one by one into the chocolate mixture. and whisk until thick and creamy.
3. Whip the cream in a bowl until stiff. Gently fold into the chocolate mixture until combined, taking care not to over mix. Whisk the egg whites until stiff, and gently fold into the chocolate mixture in two batches

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Lottie and Wayne came over for dinner on Saturday night and that’s just a little daunting. Why? because they cook so damn well and always put on a fantastic spread. I decided not to get competitive, and make a simple but hearty meal,a pate for starters, followed by  a fab  fish pie, full of the freshest cod, haddock and prawns I could get.  After hunting through many recipes, I  loved Gordon Ramsay’s posh fish pie, because it’s nice and boozy, full of white wine and Noilly Prat, (perfect excuse for making martinis). Served with minty peas and beans, ’twas super and we had just enough room for my wicked dark chocolate mousse with rasberrys and orange blossom cream. There was enough leftovers for Sunday supper too. Mmmmm…

Gordon’s Posh fish pie

Ingredients

• 25g butter
• 4 shallots, finely chopped
• ½ fennel bulb, finely chopped
• 250ml dry white wine
• 250ml Noilly Prat or dry Vermouth
• 500ml fish stock
• 500ml double cream
• 1-2 tbsp wholegrain mustard
• Sea salt and pepper
• 800g mix of white fish fillets (such as cod, haddock, monkfish, or whatever you like really)
• 200g raw peeled king prawns
• Squeeze of lemon juice
• Few sprigs of thyme
• Small handful of tarragon, flat leaf parsley and chervil leaves, chopped. I still dont really know what Chervil is and didn’t use it. And it was awesome anyways.

5. Bake the pie for about 20 minutes until bubbling and golden brown on top. Serve with buttered petit pois or spinach or a crispy green salad.

Method: How to make posh fish pie

1. Heat the butter in a pan and sweat the shallots and fennel until soft. Add the wine and vermouth and reduce by half. Add the stock and bubble away again until reduced by half.

2. Pour in the cream and boil until reduced to a sauce like consistency. Mine was rather thick and creamy when done. Strain through a sieve, discarding the shallot and fennel. I didn’t discard all the stewed veg, because I quite like the texture and bite and they tasted so delish,  that I felt bad being wasteful! Stir in the mustard, check for seasoning then leave to cool. I used the full 2 tablespoons and it was lovely.

3. Meanwhile heat the oven to 180˚C/gas 4. Check the fish for any small bones, removing any with tweezers, then cut into 3cm chunks. Poach the fish in enough water to cover, with a squeeze of lemon juice and the thyme, until slightly undercooked. Remove the fish from the poaching liquid with a slotted spoon. Gently fold the prawns and fish into the sauce with a little extra lemon juice and chopped herbs. Transfer to an ovenproof baking dish.

4. Cook the potatoes in boiling salted water until tender, and mash with a little milk and butter until smooth. Beat in the egg yolks, then either pipe the mash over the filling or spoon it over for a more rustic finish. Egg yolks are an amazing addition. have never added yolk before and they really make the mash glossier and golden. Bake for 20-25 minutes at 180 C. Serves 4-6.

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An organic egg fried in butter with chopped spring onions & black pepper on an English muffin, with tomato, basil and crispy bacon starts the day, and ends the week, very well.

Spring mornings make me hunger for fresh ingredients for breakfast – replacing the pancakes and sausages that have been keeping me fuelled all winter.

Things don’t get much simpler than this.

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Princess Lottie has been at it again. So sinful I’m absorbing calories just looking at them. Nanimo bars a Canadian invention and Cherryripe bars inspired by an Australian confection, this plate epitomises diplomacy degustation…

The nanaimo  bar was invented in the early 1950s. Mabel Jenkins, a local housewife from Cowichan Bay, Canada, submitted the recipe to the annual Ladysmith and Cowichan Womens Institute Cookbook. It became popular in many of the province’s households, especially in company towns, and was sold in many of the coffee shops on Nanaimo‘s Commercial Street.

These no-bake, three layered bars are delicious; they start with a crumb base, followed by a layer of light custard buttercream, topped with a smooth layer ofchocolate. But Lottie also created an Australian favourite, the cherry ripe bar, making a layer of cherries and coconut held together by condensed milk.

Nanaimo Bars

Original Version Ingredients:

Bottom Layer
115g Unsalted Butter
50g Granulated Sugar
5 tablespoons Unsweetened Cocoa
1 Large Egg, Beaten
160g Digestive Biscuit Crumbs
55g Almonds, Finely chopped
130g Desiccated Coconut

Middle Layer
115g Unsalted Butter
40ml Double Cream
2 tablespoons Birds Custard Powder
254g Icing Sugar

Top Layer
115g 70% dark chocolate, Green & Blacks
28g Unsalted Butter

Directions:

1. For Bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler.
a) Add egg and stir to cook and thicken.
b) Remove from heat.
c) Stir in crumbs, nuts and coconut.
d) Press firmly into an ungreased square 8 by 8 inch pan. Line the pan with baking paper to allow easy removal.

2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well.
a) Beat until light in colour.
b) Spread over bottom layer.

3. For Top Layer: Melt chocolate and unsalted butter over low heat.
a) Cool.
b) Once cool, pour over middle layer and chill.

Recipe adapted from Lauren of the Daring Kitchen.

Middle Layer Cherry Ripe Version Ingredients:
400g glaced and morello cherries – chopped
A very good gulg of condensed milk
70g desicated coconut
A few drops of red food colouring – optional

Method:
Mix together in large bowl, then spread onto base. Add top layer as before.

An original recipe by Princess Lottie.

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I was utterly smitten by Tim Burtons dark adaption of Alice in Wonderland with the fabulous Helen Bonham-Carter as the Queen of Hearts. I saw it last night in 3D, and decided as I left the cinema that tea and tarts would be my Sunday treat. Armed with heart tart molds, a heart cookie cutter and pots of home-made strawberry and blueberry jam that I got for christmas, it was super easy. See the film and then create your own confection.

The Queen of hearts herself

As well as the tarts, I made heart cookies, cutting a mini heart in one of the pair, I baked them and then glued them together with jam, baking them briefly again to really glue them together. I baked the mini cutouts too! Hearts galore!

Heart mania – the combinations are endless!

And I stacked the leftovers and drizzled jam over them and baked the stack. Madness!

JAM TARTS RECIPE

Preparation time: 30 minutes
Cooking time: 20 minutes

Ingredients:
150g plain flour
Pinch of salt
75g unsalted butter
3 tablespoons caster sugar
1 egg yolk
Cold water
Jam (strawberry, raspberry or apricot work well)

• Sift the flour and salt into the bowl. Cut the butter into small cubes and drop them in.

• With your fingers, rub the butter into the flour. You will end up with a breadcrumb-like consistency.
• Add the caster sugar and egg yolk and mix to a stiff consistency, using the wooden spoon. You will need to add a little cold water (try a tablespoon at a time) to make it stick together in a lump. Too much water will make it too sticky so add it gradually and work it through, thoroughly. Three tablespoons should be more than enough.
• Knead the pastry gently for a few minutes then leave in the fridge for 15 minutes to rest. Turn on the oven (190C / gas mark 5 / 375F) to pre-heat.
• Sprinkle a little flour onto the pastry board or worktop. Put your lump of dough on it and roll out the dough to about 3mm thick. Make sure the thickness is even all the way across.
• Drape the dough over the buttered tart tins or any other tins you have. Gently squeeze to the sides and take a knife around the edge, trimming off the excess. I dry baked these little forms for 10 minutes with tiny pebbles in them to keep their shape. Apparently you can use dry beans too. After they have semi baked,  pick out the pebbles obviously! a
• Fill the forms with jam. Use any you like but the lower the sugar in it the better. It will hold its shape and not go as runny. Up to 40% sugar max. I like my jam to have big lumps in it too, but some people prefer jelly like jam.
• If you have any dough left over, gather the bits up and roll them out flat again. Cut the playing card shapes of clubs, hearts, diamonds and spades out of this dough, either freehand with the table knife or make a template out of cardboard. Make sure they are small enough to fit on top of the tarts.
• Place the dough shapes on top of the jam and put them in the top half of the oven for about 20 minutes until golden brown.
• Leave to cool before eating – the jam gets VERY hot.

And watch out for anyone trying to steal them!

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It all started out just fine. The miracle of a sunny Saturday, and Sacha and I went for a stroll from the V&A  (Go see ‘Decode- Digital design sensations‘) down Walton St to our favorite administrator of Guinness, the Enterprise.  You enter  through these massive velvet curtains into what looks like a manor house library, greeted by a chap who behaves more like a butler than a waiter. The Guinness is poured to perfection, thick, jetblack and creamy, and all food is served superfresh, and perfect…

Sacha had the classic Caeser with the most oozy eggs I’ve seen. The anchovies were super fresh and delicious.

I had the Moules with garlic, wine, parsley and cream. Super plump, they popped in my mouth.

A side order of frites was essential for submerging into the creamy sauce. So there goes the diet I plan to start. Not.

And to make matters worse, high on Nitrogen bubbly Guinness there was no holding me back. I ordered the Fig & frangipane tart, honeycomb ice cream & cream anglaise. I asked for two spoons to share with S and proceeded to eat the lot. Hell yeah!

So, if you find yourself tired of walking, wanting to avoid the Saturday morning shopping and tourist crowds of Knightsbridge, go forth to the Enterprise, make like a local, and spend the afternoon basking in its warmth.

The Enterprise
35 Walton Street
London
SW3 2HU

E: enterprise@christophersgrill.com
T: 020 7584 3148

Directions
The Enterprise is located on Walton Street, just round the corner from Harrods and Beauchamp Place and a 5 minute walk from both the Kings Road and the Fulham Road. The nearest tube station is South Kensington. Turn left to exit the station and left again onto Pelham Street. At the top of Pelham Street, turn left and then immediately right onto Draycott Avenue. Walton Street is on your left. Walk along Walton Street and The Enterprise will be on your right.

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