PEBBLE SOUP

An Invitation to Dine at The Roof Terrace at The Sloane Club

noreply@blogger.com (Solange Berchemin of Pebble Soup) — Tue, 28 May 2024 10:46:00 +0000

Nothing makes me grab my hat and shawl quicker than an invitation to dine at one of London's roof terraces; if the offer was to include a walk through a flower show, then I'd be out of the door quicker than you can say: 'Hebejeebie trifida'.

The affluent Royal Borough of Kensington and Chelsea can be exclusive. The Chelsea Flower Show, which I visited only once, is definitely well above my purse and stamina. But as always, there is an alternative. In this case, it's Chelsea in Bloom, a once a year flower festival, organised in association with the Royal Horticultural Society and local retailers. This year’s theme is Floral Feasts, celebrating two of the things that Chelsea is most famous for: botanical heritage and fabulous food.

So after traipsing through a thick crowd and a cornucopia of vibrant floral creations that sadly included too much plastic and heavily relied on popular food scenes in under 12 movies, we reach the perfect oasis, The Roof Terrace at the Sloane Club. This peaceful outdoor space opens only during the summers.

The Sloane Club terrace is a pleasant outdoor space lined with verdant plant walls and stylishly furnished—sadly, you've guessed it, equally reliant on plastic greenery as the streets show below. I can't tell you how relieved I was at the sight of comfy chairs, and at that point, nothing could have lifted my spirits as much as a warm welcome and cocktails. But more of this later. First, let me tell you about the historical background of the Sloane Club.

Founded in 1922 by Princess Helena (daughter of Queen Victoria) as the Service Women’s Club. It was exclusively a place for women for decades; men were eventually allowed to step over the threshold in the 1970s. Ever-evolving the club is nowadays opened to everyone. Shortly after COVID 2022, the refurbished roof terrace opened its doors to the general public. As you get through the canopied front-door, you'll be directed to the first floor. Don't take the lift; head for the stairs and breathe in the club's history. The staircase is a magnificient oblong version of the tulip staircase, for which London's historical buildings are so famous. Don't forget to curtesy, salute, or wink at the larger-than-life portrait of Princess Helena on the way up.

Back to the cocktails and mocktails list. Following our waiter's recommendations, I chose a Limoncello Breeze, the fresh mixed of Limoncello and Prosecco was a new one on me, even more surprising was the addition of sage. He ordered a Lavender Sip: Gin Mare, with aromatics such as rosemary, thyme, basil. Both expertly mixed by the smiliest mixologist I've had the pleasure to meet.

Reluctantly leaving the open-sky area for a table by the too-green-vegetation walls; You'll have guessed by now that the unnecessary use of plastic is one of my gripes. We debated on the logistic of ordering. The menu is well thought through, sectioned to cover most eventualities. 'To Share' from which he chose Edamame Hummus & lemongrass Sambal (£10). The idea was that he could share with me as long as I was sampling only. That was fine by me, as I had my heart set on Spiced Yellow Fin Tuna Tatare with Wasabi Mayo (£17). Neither of us was disappointed.

Glancing over the 'Salads' section, He swiftly moved to the 'Mains' and I picked 'From the Grill'. The Sloane Beef Burger (£20) with red onion compote, a portion of Skinny Fries (£6) and a glass of French Malbec were enough to restore his spirits. While I was enjoying a Wild Bass Fillet (£26) and probably the best broccoli combo i can think of, wok-fried with chilli and garlic (£8).

As the sun had truly set, replaced by twikling of fairy lights, our relaxed and unhurried dinner was nearing its end. We turned down the offer of desserts, enjoyed a little more time in the peaceful atmosphere, sipping a couple of cortados and too soon it was time to say goodbye to the first class members of staff who, even though it was the end of service, were still smiling.

The Sloane Club is open for the whole of the summer, offering a top-notch quality menu, and classy service, at prices that are not unreasonable for the area.

The Roof Terrace at The Sloane Club is located in Sloane Place at number 52. Bookings can be done by phone on 020 3928 0700 or made online.

I was a guest of the Sloane Club, I take the opportunity of the disclaimer to thank the staff for looking after us.

Words in this blog post are my own, I was not asked to review positively

Tower Tandoori, London's Oldest Tandoori Restaurant

noreply@blogger.com (Solange Berchemin of Pebble Soup) — Fri, 10 Nov 2023 15:54:00 +0000

Tandoori Tower, London’s oldest Indian restaurant is a natural fit for the historic Tower Bridge area. When Israaf Ali lit the charcoal in their Tandoor oven, for the first time in 1978, he could never have imagined that 45 years later, the flame would still be glowing bright, and that delicious, soft, slightly charred, naans would still be peeled off from the searing walls; and that his grandson Suhel Ahmed would be at the helm of one of London’s the oldest curry-houses.

Customers are greeted with an enticing bar with carved wood screens. The main restaurant space is gorgeous and inviting with its crimson and gold décor complementing the wood flooring, tables and the Indian artefacts. As a reviewer, I have grown accustomed to smiles and special treatment so when our waiters beamed at us and took away the menu away in favour of ‘tonight, you’ll be sampling our choice of food for you’. I was not surprised in the least. But, I was surprised to see that they were doing something similar with all of the punters. No, they don’t magically remove the menu card, but they gently encourage the guest to ensure they make the best choice for them.

The waiter at the table next to us asked if the couple would mind ordering a little less, ‘You can order more later if you want’. Whatever happened to the old, ‘Is that all, don’t you want an extra naan with that?’ which always makes me feel mean and guilty for considering the economic impact of food waste.

So now that we have established Suhel and his team as my new heros, what about the food? While the family next to us was enjoying Onion and Kale Bajis with Masala Chips, I warned you that all tastes were customised for, we savoured our Mocktails, popadoms, pickles, chutney, tamarind and raisins sauce. Following that, we were served perfectly seasoned creamy Butter Chicken, delicately spiced, Tandoori Mixed Grill, rice, and a Tarka dahl. The flavours were delicately balanced, and the ingredients were of the highest quality.

There is no need to be concerned about the heat from the chillis since we are either accustomed to it or the blend of Indian cuisine and western taste has finally found its stride, tasty without making your nose and eyes run. Though, I am sure that if you ordered a Naga Curry, the team would make it for you. As for me, I can’t wait for the Tower Tandoori ‘heritage menu’ to arrive next year.

Address : Tower Tandoori Restaurant - 74-76 Tower Bridge Road, London SE1 4TP -
Phone 020 7237 2247 -https://www.towertandoori.co.uk/

Disclaimer: we were Tandoori Tower guests, I would like to thank the team for their hospitality, Words in this review are my own.

The Botany Bay Hotel -Broadstairs-

noreply@blogger.com (Solange Berchemin of Pebble Soup) — Mon, 16 Oct 2023 16:16:00 +0000

Owned by Shepherd Neame and renovated less than a decade ago, The Botany Bay Hotel has every quality needed for a perfect seaside escape

The name Broadstairs comes from the word Bradstow, after ‘a set of steps up the cliffs’, or it could mean Broad Place, to reflect the cress-shaped bays. Either way, the area has sweeping bays and majestic white cliffs.

Situated on a grassy clifftop, between Margate and Broadstairs, the hotel overlooks the English Channel and the North Sea. In an otherwise sparsely populated area, the hotel is perfect for a relaxing stay.

The golden sandy beach is home to beautiful ‘Chalk Stacks’ which are loved by selfie fans. However, if you are one of these people who prefer to rewind the clock of time, the bay has a history with fossil hunters; hours of fun can be had whilst spotting crabs in rock pools. Golfers flock here for the renowned North Foreland Golf Club.

The first impressions of the hotel doesn’t disappoint. The reception is a stylish open space with a popular pub on the right and a more formal restaurant on the left. Covered patios and wooden terraces skirt the whole of the building making the most of the scenery thanks to several picture windows.

Stylish rooms with mesmerising sea views

The 30 en-suite bedrooms are available to families and couples, and seven of them are dedicated to dog-owners. In the mornings, the front of the building's grassy area is busy with people taking the opportunity to walk their furry friends.

Most rooms have sea views. It would be tedious to list all the rooms facilities, so let’s say that all the items required for a stress-free stay are present, from luggage-rack to a collection of bathroom articles. For longer stays, some of the rooms are furnished with extra large wardrobe. If something is missing, just give a call to reception, they will be happy to help. There is always a member of staff on hand to make sure that all is running smoothly or just give a warm smile.

We stayed in suite 601, a feature room with sea view, up up and up the stairs to the top of the building, a mix of rooms, including a private balcony and observatory room to take advantage of the amazing 360 degrees views.

Our suite was comfortable, the walls were painted in muted seaside colours and the lounge was perfect for a Nespresso coffee break. We also had a comfy super king bed with crispy white sheets. We didn’t make use of the smaller room with its two beds but it was well appointed too. A porthole window in the bathroom with a stand alone bath and a great shower room complete the picture.

Of course, not all of the 30 rooms are as spacious as the one we stayed in, but from what I could see peaking in, whilst admiring the art on the staircase, all rooms all look equally comfortable, and more importantly spotless.

What about the food?

The restaurant was very busy that night, it was a bit understaffed but everyone put in their best effort. Breakfast at The Botany Bay Hotel is excellent- there is a buffet with lots of fruit, toast and cereal, plus a comprehensive cooked full breakfast menu, name it, the chef will prepare it for you.

Eggs Benedictine is the acid test for me. I can think of too many hotels where I’ve had eggs Benedict that were cooked to perfection. It’s a difficult dish to get right and the chef at the Botany nailed it. Perfect breakfast with perfect views, there’s no much else to add.

The location:

There is a large car park outside the hotel but if you’ve opted for a no-car visit there are a few ways to get to Botany Bay. With a bit of time and not too much luggage, the best option is the scenic walk along the sea either from Margate or Broadstairs. While in the area, you might want to check out the Viking coastal foot path, so that's the opportunity to do so. The Loop connects Margate to Broadstairs, the nearest bus stop is 20 minutes walk away. Taxis are available too.

www.enjoybroadstairs.co.uk or www.visitthanet.co.uk : these two websites contain up-to-date information on a wide selection of topics and a activities calendar.

Details:

Botany Bay Hotel, Marine Drive, Broadstairs, CT10 3LG -phone 01843868641

https://www.botanybayhotel.co.uk/

Room Prices depend on the season. Double rooms start at £108 with breakfast included

Disclaimer: I would like to thank Thanet Tourism Officer and the Botany Bay for giving me the opportunity to stay. Words and pictures are my own.

Proms in the park - August 23

noreply@blogger.com (Solange Berchemin of Pebble Soup) — Fri, 25 Aug 2023 08:20:00 +0000

After a long long absence Pebble Soup is back with bells and whistles. Violins and sambals to be more precise. This bank holiday weekend, I've been invited to the BBC Proms in Battersea Park . Three evenings of music by world famous musicians. And, who knows Pebble Soup may inspire to come to.

Starting on the 26 August with the Royal Philharmonic Concert Orchestra offering a Night at the Musicals, followed by the Proms with the Royal Philharmonic Concert Orchestra on Sunday leading to the closing night dedicated to Soul & Jazz on the 28th.

It's a first for Battersea Park and it's a first for Pebble Soup too. Hope to see you there?

Copper Chimney -Westfield- Restaurant Review

noreply@blogger.com (Solange Berchemin of Pebble Soup) — Tue, 12 Apr 2022 16:16:00 +0000

I would go around the world to eat an excellent Indian meal. Thankfully, the first UK venture of Copper Chimney is in Westfield, and with the promise of unforgettable Indian food, the trek to West London didn't seem that long. The restaurant is situated on the pedestrian parade dedicated to food outlets, with its prominent simple but stylish double C logo -does that remind you of another brand?- Copper Chimney stands out.

The first Copper Chimney opened in 1972 in Bombay. Its founder JK Kapur aimed at recreating culinary experiences reminiscent of his years growing up, before the Partition, in what is now modern-day Pakistan. When I first travelled, I was aiming for Cairo, just to land in Karachi.... a long story. My experience of this eastern megapolis stayed with me forever, the smell of Ustads -spice blends- the tandoors, every mouthful eaten was a voyage of discovery. Decades later, I can definitely say that Copper Chimney's offer is the closest to authentic that you'll get. The Assistant Manager, Kevin Podder, was very proud of the recipes' consistency across their 15 locations. And this, although commendable, was my problem: the dishes lacked the 'mistakes', the 'happy accidents, the too much of this or the wrong that' that land in a dish often uninvited and makes that plate of food really unforgettable.

Having said this, there is nothing wrong with tried and tested signature dishes and that was reinforced by the restaurant's popularity. It was filling up when we arrived and full when we left. The open kitchen where you can see the chefs operating the tandoors adds a little bit of theatre to the place which is bright and cheerful and expertly designed. After listening to the recommendation from our impeccable waiter, He opted for Chandni Chowk Chaat for starters and I chose a plate of Okra Kurkure.

His hors d'oeuvre was delicious, pungent spices and smooth fresh yoghurt layers were an instant hit. Chaat is a great street food that deserves much more recognition. The Okras were nicely fried and crispy. I never tried to slice an okra bean; I'd love to know how they can be julienned these slippery little lady's fingers so very thinly. The end result was not unpleasant: a mouthful of hot and tangy spices that married very well with his Chaat. And as they say, it's nice to share! which is what I was trying to convince him of when the mains arrived.

Grilled Burrah Chop for me, Tandoori Chicken for him. The cinnamon scent preceded the lamb dish, this might be the most expensive dish on the menu at £23.50 but it was really nice indeed. The lamb chops are marinated in a secret mix of spices for eight hours before being seared and then chargrilled. One way to spot Copper Chimney specialities is to look for the CC logo, on the menu, besides the description. I found this out as I was virtually licking my fingers when a sudden attack of food envy gripped me. A plate of Parda Lamb Biryani, sealed with what looked like a lid of puff pastry, passed us by to be placed on a family's table, next to us. Back to our choice, his chicken dish was flavoured nicely, there is also a version of grilled chicken with mint on the menu that looked tempting.....Oh no! here I go again.

To Kevin's disappointment, we passed on desserts. Retroactively we were not prepared enough for Copper Chimney, my advice would be to study the menu online first. However familiar you are with Indian food, the restaurant's choice is vast and varied, preferably opt for signature dishes. We were guests of Copper Chimney, otherwise, our meal would have cost around £65, this is not a budget place but Copper Chimney is well worth it if you happen to be at Westfield.

Practicalities: Copper Chimney -Ariel Way - White City, London W12 7GA, +44 20 8059 4439, website: https://copperchimney.uk/

No bake, Vegan Chocolate Tart

noreply@blogger.com (Solange Berchemin of Pebble Soup) — Fri, 24 Dec 2021 16:32:00 +0000

Some plans are never going to happen, creating an impromptu gift guide with 12 entries and no preparation was a bad-bad idea. That doesn't mean that something else wonderfully useful can't happen instead.

It's the time of the year when it's so easy to be a little over-ambitious, just to realise that there will be no time left for making that showstopper dessert you had planned a month ago. So, let's scale down and with the help of the first-ever GBBO, Edd Kimber, create a dessert that will be loved by all, vegan included.

I'm a great fan of chocolate mousse but, the attraction of this recipe is that it takes no time to make, no pastry to take care of, no baking with all the anxieties that brings. Aren't no plan the best plans after all?

Merry Christmas

No-Bake Chocolate Tarts

Recipe created in partnership with recipe creator Edd Kimber and Lizi's

INGREDIENTS FOR THE TART CRUST

175g Lizi’s Original Granola (other granola are available)

80g coconut oil, room temperature

INGREDIENTS FOR THE VEGAN GANACHE

265g dark chocolate, finely chopped

50g light brown sugar

115ml almond milk* (*you can use any plant-based milk for this recipe but almond or coconut milk both have flavours that can complement chocolate)

METHOD TO MAKE 4

To make the crust place about 2/3 of the Granola into a food processor and process until fine and crumbly.
Add in the remaining granola, the oil and salt and process until everything is evenly combined and the mixture is clumped together. Divide this mixture equally between four loose-bottomed 10cm tart tins and press firmly into the base and up the sides of the tin.

Place the tart cases in the fridge whilst you work on the ganache.
Place the chocolate into a bowl and set it aside. Add the almond milk and sugar to the pan on medium heat and gently heat until just steaming.
Pour the hot milk over the chocolate and set aside for a couple minutes before stirring with a whisk until a silky smooth ganache is formed.
Pour the ganache into the chilled tart cases and place them into the fridge until the ganache has set, which will take at least a couple of hours.
Serve with a little vegan whipped cream or sour cream if you're not vegan. Kept refrigerated these will keep for 3-4 days.

Gail's Bakery Kits for your Baking Friends

noreply@blogger.com (Solange Berchemin of Pebble Soup) — Mon, 13 Dec 2021 17:05:00 +0000

Very belatedly, I decided to share with you, presents ideas for Christmas. I thought of calling this series the Twelve Days of Christmas. But, reading about the history of the Twelve Days, I found out that they are not these leading to Christmas day but rather those following it, ending with the arrival of the 3 wise kings on Epiphany, the 6 of January.

Change of name was necessary and there you have it, the series is now called Pebble Soup's Advent Calendar. Today we are gifting our Baking Friends.

During lockdown one, in 2020, when the hospitality industry was struggling like mad to find a way to survive, we witnessed the first of the '.... in a box'. My very own first was a French Christmas in a Box and I was definitely impressed.

Baking kits are far from new. Many of us recall making our first biscuits, cakes, and flans 'out of a box', the modern twist involves recreating a chef recipe with lush ingredients, here 23% dark chocolate, 11% dark couverture chocolate. What baker wouldn't like such a pressie?

The Chocolate and Pecan Gail's Brownie Baking Kit make 20 gooey squares, I've not made mine yet but head towards the #gailsbrownies page on Instagram to see some examples. Order online or by phone and collect from your nearest Gail's bakery. The kit cost £18. My devious mind tells me that it could easily make four or five lovely bags .....just don't pass the creations for yours....if you can help it.

See you in a couple of days with a present for your Vegan Baker friends.

Disclaimer: I was given a kit as a kit but received no further remuneration to write this post. I was not expected to write a positive review – I retain full editorial control.

Review : Lasagneria Italiana at Number One Royal Exchange Buildings London

noreply@blogger.com (Solange Berchemin of Pebble Soup) — Sat, 27 Nov 2021 13:01:00 +0000

With 17 hand-crafted lasagne recipes by Chef Antonio Sanzone, at Lasagneria Italiana, there is no shortage of seasonal options to try.

Replète is a French word to express the sensation dinners have when well provided with food and are very relaxed. And replète I was, after my visit to the newly opened Lasagneria Italiana, situated in the heart of the -old- City of London, at number one Royal Exchange Buildings.

courtesy of Lasagneria Italiana

Prior to my visit, I had never heard of a Lasagneria and to my knowledge, this restaurant dedicated to lasagne is a first in London -Mister Lasagna, around the corner, is one of the same company-

Expect lasagne filled with scented black truffles from Piedmont; crispy onion toppings in a nod to Genoa, the obligatory spicy N'duja from Calabria and from around Milan, the creamy blue-veined deliciousness that is Gorgonzola cheese.

Contemporary twists on the classic dish that hails originally from Naples include a salmon and avocado lasagna, a big breakfast version fully loaded with a fried egg and sausage. Vegan and vegetarian options are available. They even have dessert-lasagne filled with Nutella and topped with chantilly cream. In case you are wondering, we ate that too!

Every deliciousness is bought to your table in attractive individual ceramic dishes, also called 'lasagna'. At first it's confusing, but it becomes easy when you know that the pasta dish is called 'lasagne' and not 'lasagna' which is the word for a single sheet of pasta or the cooking pot. Got it?

What should you expect from Lasagneria Italiana?

The décor: Italian elegance, everything screams 'Bellissima, from the water glasses to the clean-lined geometrical design on the wall via the copper chandeliers.

It was heart-warming to see Chef Sanzone in attendance. I like the open kitchen, for me it's an extra touch bringing the punters and the kitchen staff together. There is a terrace outside with a canopé, heaters and I wouldn't let it pass the staff to provide blankets.

The service: Youssef Hayaya, our dedicated waiter, had one aim only that evening and it was to make sure that we were happy and comfy. Observing the team at work was a delight, they hover around never drawing attention to themselves, always being there when needed. Fast and efficient which is a plus when it comes to the busy lunch service.

The food:

The starters are almost as intriguing as the lasagne. We started with an arancino, an orange-shaped risotto ball stuffed with mozzarella and speckled with bolognese. Followed by focaccia and olives, although I was not a great fan of the former, the olives were amazing. I learned that they were grown for their size and not their oil content. They were gigantic....for olives, and pleasantly dry on the surface. Perfect for early evening customers who can enjoy a cocktail and a snack to share before heading home.

You know what they say about a picture and a thousand words, the following is a case in point:

To make sure that we were doing the job properly we both ordered a trio of lasagne, thin layers of pasta, melting in the mouth, delicious fillings. The portions are generous but don't worry, you can take home what you can't finish. My recommendation would be Tartufo Nero, Ragu of British beef mince with mixed mushrooms and Black truffle paste, bechamel sauce, mozzarella and parmesan cheese....and probably stick to one dish rather than the trio. Having said that trios are fun.

The other nice surprise are the price tags, the lasagne dishes start at £8, a trio is £12. Very reasonable for a tasty and delightful experience. Check the menu here and in Youssef's words, 'enjoy and relax'.

Details: 1A Royal Exchange Buildings, London, EC3V 3LF

Phone: 020 7929 1212

Humble Poire Belle-Hélène meets Flamboyant Gelato

noreply@blogger.com (Solange Berchemin of Pebble Soup) — Mon, 22 Nov 2021 10:56:00 +0000

We are all familiar with images of poached pears, fragrant with winter spices and standing proud on a sweet reduction of red wine, such as the one pictured in The Guardian by the talented Felicity Cloake.

Picture by Felicity Cloake

The name 'Poire Belle-Hélène' is intriguing enough, one could imagine that the creator of this glistening dessert was an admirer of a beautiful lady called Hélène but, this is far from being the case. The reality is far more prosaic: renowned restaurateur and recipe developer, Auguste Escoffier, 19th century, was commissioned a dessert for Jacques Offenbach's satirical operetta La Belle-Hélène which premiered in Paris in 1864. The dish was simply named to promote the operetta that told the story of Helen of Troy. No secret love affair, but a job to do and a job well done as this dessert looks opulent, taste delicious, and can be made easily...and cheaply, as I found out.

Not always inclined to use red wine in cooking because cheap wine tastes...well...cheap, even when reduced to the maximum. I decided to replace it with a fruit syrup leftover from cooking apples, but a light sugar syrup will do nicely. To give it its colour, I used the juice of half a pomegranate. In spite of looking like a pear recently run over by a train at high speed, the result tasted delicious.... partly due to the gelato.

To complement this dish, I used two Hackney Gelato flavours: Mince Pie and Chocolate (the latter for the less adventurous member of Pebble Soup HQ). The brand was created six years ago by a couple of chefs who met at the Michelin-starred Locanda Locatelli. They make everything in their East London kitchen and won 22 Great Taste Stars in the last three years. Their beginnings were a little bumpy but they now provide gelati and sorbets to restaurants and supermarkets. Consumers can be found tubs of Hackney Gelato, in Tesco and Waitrose. In my opinion, this is a brand to watch.

Poire Belle-Hélène in Sugar Syrup

How to make a sugar syrup for this recipe?

Dissolve 80g caster sugar in 350ml water over low heat.

Add cinnamon, cloves, vanilla, peppercorn, pick one or any combo, personally, I like cinnamon and peppercorn.

If you want to get the colour closer to wine replace the water with pomegranate juice.

Once dissolved, peel the pears and cut them in half, then add them to the syrup and simmer until the fruits are tender, it could take up to 30 minutes.

Serve cooled with a topping of your choice.

The traditional method using red wine requires 700ml of wine for 125 gr sugar

Coffee Mousse Recipe & Personalised Piqant Coffee

noreply@blogger.com (Solange Berchemin of Pebble Soup) — Fri, 01 Oct 2021 10:38:00 +0000

I first published this recipe in 2017. Back then, coffee drinkers were outnumbered by tea-lovers and in these days the UK was number 11 on the international coffee drinkers chart, with three kilos of coffee per capita per year. The Fins topped the list, with 12.5 kgs per capita per year. Forwards to 2020 and the Fins are still up there when the Brits have fallen off the chart.

So if you are a coffee enthusiast like me, the 1st of October is an important date, it's International Coffee Day and it signals the start of a fortnight of coffee celebrations and with this a voyage of discovery in the coffee beans world.

But where do you start? Only the other day, I was contacted by a family firm called Piqant that offers personalised coffee. My first reaction was 'Whatever next???', but since I'm almost addicted to caffeine, I gave it a go and after filling up a Piqant quick questionnaire, I received two nicely sealed pouches, a Colombian and an Ethiopian espresso coffee.

Worth it? definitely. Not only because it removes the decision process from you but it helps you in your future choices. The selection is vast and the quality excellent so your high expectations from the service will be fulfilled

Downside? The price but that also should be expected, it is not any pricier than at another independent roaster companie's with pouches starting at £9.50 for 250g.

What did I do with my 'old coffee'? an old favourite:

Coffee Mousse – Mousse au café

Ingredients

60 g caster sugar with a couple of gelatine leaves or a mix of 50g sugar 10g pectin sugar if you prefer
1 small cup of coffee brewed with any of the 28 varieties.
3 eggs
150 g cream (double or whipping)

Method

Beat the egg yolks with the sugar until the mix looks whitish. Prepare the gelatine leaves if using

Add the cream and transfer to a saucepan. Cook on low heat until the mix thickens, don’t let it boil

In the meantime beat the egg whites to a soft peak

When the cream is thick, cool it for a little while, add the gelatine leaves and add the egg whites, a spoon at the time.

Pour in your chosen serving glass or return a large bowl. Keep in the fridge for 4 hours before serving

Disclaimer: I received two samples to review, words are my own, I wasn't asked to write a favourable review. Recipe is my own.

noreply@blogger.com (Solange Berchemin of Pebble Soup) — Wed, 08 Sep 2021 14:33:00 +0000

ASHDOWN PARK HOTEL, EAST SUSSEX

July 2021 signalled the start of the hospitality industry's reopening and with it the long-awaited moment when travel writing could find new inspiration. This article was first published in Trip Reporter . With Winnie The Pooh's 100th birthday celebrations, I thought I would share it with you too.

Nestled in the heart of East Sussex, about 35 miles from central London, the Ashdown Park Hotel has been home to nuns, gentry, fallen Belgian soldiers, corporations, though not all at the same time, since 1693. It’s a grand building with buckets of archaic charms, secret gardens, an enchanted forest, and grazing land where deer roam free.

Ashdown Forest is best known as the inspiration and setting for A.A. Milne beloved character, Winnie-the-Pooh. The honey pot-loving teddy bear first took shape on the 21st of August 1921, in the village of Hartfield where the author lived. Since then, this attractive corner of the country has celebrated its most famous fictional character with dozen of walking routes and the famous Pooh Sticks Bridge in Hartfield.

Winnie will turn 100 in 2021 to mark the occasion, we skipped to and hopped in the car, with the little bear’s words ringing in our ears: “You can’t stay in your corner of the forest waiting for others to come to you. You have to go to them sometimes.” It was time to come out of lockdown and carefully go and meet people.

On arrival, a parking space had been reserved as if the staff knew that nothing warms my heart more than to see my name in big letters on an A-board. The hotel reception is discreetly set in a corner of the grand hallway. A massive stone fireplace and age-old archways lead to oak-panelled rooms that are decorated with heavy brocade and furnished with antique pieces. The Ashdown Park Hotel is popular for afternoon and morning teas served in cosy lounges or on the terrace. A majestic staircase leads visitors to their bedrooms. To give you an idea of its magnitude, the hotel has 106 rooms. Not all of which are in the main wing, some are situated outside near the brasserie, these open on small patios, perfect for dog-owners.

The Ashdown Park Hotel is part of a small group called Elite hotels who have three others including Tylney Hall in Hampshire, Luton Hoo in Bedfordshire, The Grand in Eastbourne. Luxury hotels can be slightly intimidating but The Ashdown Park Hotel is anything but. Here it’s the ‘human thing’ that matters. Joe Mc Ginn, the concierge expressed this perfectly, when asked what was the weirdest request he ever had, he beamed and told us the story of two octogenarians who were intent on playing Pooh sticks on Pooh bridge. As they mentioned their plan, they left the hotel with a bundle of kindlings in various shapes and sizes and….a tin of condensed milk. ‘You can’t play it any other way’ Joe tells us. And that is ‘the thing’ which makes the place what it is.

Our master bedroom was straight out of an episode of Downton Abbey. It was so spacious that it could have accommodated a small London flat. The impression of space is reinforced by the tall windows looking over the grounds, its lake and its fountain. Everything is opulent, one could easily disappear in the soft, comfortable bed, and sleep for 100 years, but perhaps not the best idea on a romantic weekend. TV, Espresso machine, QR code for the newspapers, digital billing are part of the mod-cons. Molton Brown toiletry, corner bath and jacuzzi bath to complete the well-being and well-looked-after feeling.

With my mind-eye on the evening menu, I headed for the sports and spa facilities in the nearby Country House building. Bring your golf clubs if you want to use the landscaped 18 hole that takes you through the forest. The gym is well equipped and the swimming pool is a good size. The addition of church carved stones on the pool sides helps when it comes to feeling virtuous enough….to enjoy a three-course meal and every amuse-bouche and palate cleanser in between.

As expected, the ingredients are local, some are grown in the kitchen garden in one of the courtyards. The Anderida is a fine dining 2 AA-rosette restaurant, Chef Andrew Wilson the Head-Chef trained in a Michelin star kitchen so, expect a lot of skills and attention to detail. Curing, charring, jelly drops add a bit of excitement and provide a feast for the eyes.

Chef Wilson’s style is best described as ‘traditional English with flair’. Take the surf and turf dish served with herb -from the garden- pancakes. On the day, the surf part was monkfish, but it could have been any other catch of the day. Chef Wilson never orders, he works with the fishermen who brings him what they have fished on the day. This keeps the menu fresh, lively and doesn’t harm the ecosystem. Palate cleansers are lovely additions to the menu, we enjoyed a feta mousse with tapenade and a passion fruit sorbet. The restaurant rooms are very large and despite Covid distancing rules, it felt almost intimate.

Breakfast is also served in the Anderida restaurant: continental buffet, a selection of cooked-to-order dishes and traditional full- English. I’d recommend the smoked salmon. There is also a brasserie on the grounds. And last but not least, wine lovers be aware this corner of England has more vineyards than anywhere else in the UK.

Ashdown Park Hotel, Wych Cross, Nr Forest Row, East Sussex RH18 5JR

E : enquiries@ashdownpark.com T: +44 (0)1342 824988

Double rooms start at £240

10% off stays of two nights or longer, from £358 per double room for two nights (two sharing) including breakfast.

Partridge Saag - Are you Game for Game?

noreply@blogger.com (Solange Berchemin of Pebble Soup) — Sat, 13 Mar 2021 15:54:00 +0000

Turkey Melon aka Melon de Dinde -from the archives-

noreply@blogger.com (Solange Berchemin of Pebble Soup) — Sun, 20 Dec 2020 16:49:00 +0000

Why on earth do we cook turkey at Christmas to dismiss it the rest of the time? It doesn't make sense to struggle with something which we are totally unfamiliar with, to serve on one of the most important family meal of the year.

Granted, a Turkey is rather a large bird, perfect for an occasion may be less so on a evry basis. However well cooked, it is moist and succulent. We only need a recipe which allows us to make the most of this lean meat.

That's when food bloggers come to the rescue. Personally, I think that a blog-post should at least engage and inspire. One which did exactly that, is David Lebovitz' Melon de Dinde. But the little tease bought his melon at the market.

After much hesitation, I recreated the recipe from his photographs. It seemed like a good idea at the time to do a step by step video. Please, click on the pink square to get it started.

If you are wondering about the tricky step, all you need to do is to cup your hands under the meat and to rotate it round, it does end up in a ball.

Turkey Melon

Serves 4 to 6 (or in our case, 3.5 satiated people)

Quick reminder of the ingredients you will need

2 or 3 tablespoons of grained mustard (any other mustard will do as long as it's smooth, you might want to try honey mustard, however Dijon willnot as it would be too strong).
6 slices of turkey, tenderised them (with a meat hammer) if you can
About 8 bacon slices, the alternative is to use rashers in which case you will need less)
Salt, pepper, 2 tsp tarragon (optional an alternative is thyme)
8 to 10 shallots peeled and left whole
1 peppers, diced
a good glug of vegetable oil (about 2 tablespoons) or butter (10gr) if you prefer
half a pot of cream (about 200g)

and baking paper or cling film

Cooking Method:

Heat the oil in a casserole or large saucepan,(on medium heat) add the shallots and the diced pepper until slightly coloured.

Increase the heat, Add the turkey melon and brown it slightly all around, it should take 5 minutes, don't let it go too crispy.

Reduce the heat to low, season and add the herb, cover and simmer for 30 minutes.

Get the turkey melon and the vegetables out, keep them warm in the oven while you finish the sauce. Turn the heat up add the cream, stirring all the time (about 5 minutes), lower the heat and return the shallots, peppers to the sauce.

Cut the melon, to serve the choice is yours, mine was spaghetti but rice or spinach would be good accompaniments too.

Turkey melon is delicious hot and it is equally good served cold too, a great idea for picnics.

Cooking Guinea Fowl for Christmas FRENCH CHRISTMAS IN A BOX

noreply@blogger.com (Solange Berchemin of Pebble Soup) — Sun, 20 Dec 2020 16:38:00 +0000

This year, I won't be going to France for Christmas and like many of you, it's going to be hard, not to see my loved ones. There was also the question of what to do for Christmas dinner? that's when Taste of France stepped in and offered us a French Christmas in a box.

The 'French Christmas in a Box' is a DIY recipe kits centred around using high-quality seasonal French produce to make impressive dishes. The meal kits promised to, 'Transform a dark December evening into a festive soirée for two in under an hour'

My verdict:

Was it easy to prepare?

Not really, but only because there were many elements to the meal. Although all the ingredients to cook a three course meal for two and the step-by-step recipe guide were in the box, there was still a lot to do. Cooking took much longer than an hour.

Is it worth it?

Definitely, the starter of Pork Rillettes topped with pickle quince, and a side Pear Carpaccio with Roquefort and walnuts topping was dish I would not have done normally. The combinaison is divine.

The main a Guinea Fowl Supreme on Chestnut Puree with Candied Chestnuts, tought me how to cook game. And that is easy, so my recommendation is think Guinea Fowl if there is only a few of you around the table this Christmas.

The dessert was an Apple and Almond Galette, probably the less sucessful of the three but still a nice third course served with a Crémand de Loire.

Value for money

No doubt, there are 3 options -vegetarian, meat, fish- for £32 including 2 bottles of wine. Cheaper than a restaurant, same quality of produce and fun too.

Happy 25th December 2020 which ever way you celebrate.

Almond Cherry Muffins

noreply@blogger.com (Solange Berchemin of Pebble Soup) — Tue, 30 Jun 2020 15:59:00 +0000

In the UK, the cherry season is renowned to be short, from June till August, so grab a pound or two when you can and make these indulgent, moist, yogurt muffins filled with sweet cherries and topped with slivers of almonds.

Last year when we took hold of our allotment, there was very little but mature- trees, vines and grass, lots of overgrown grass. Among the trees, there was a pitiful cherry tree, producing maggots riddled fruits. After a lot of TLC, this year we harvested 2 kilos. Not leaving anything thing to chance or the birds, the harvest was done in one single go.

Then came the nice conundrum, what do we do with so many cherries:
1: preserve...in vodka
2: jam
3: compote
4: pick and eat from the fruit-bowl
Eventually a little pile was left. It's when I remembered a Lemon Yogurt Muffin recipe which I recreated when I reviewed Lighten Up By Jill Dupleix Almond. Wouldn't Cherry Muffins be a good idea, then? And so it was 6 large muffins, Breakfast sorted.
Almond Cherry Muffins
Ingredients

250 grams plain flour
2 teaspoons baking powder
150 grams granulated sugar
A pinch of salt
1 large egg , slightly beaten
250gr of yogurt
5 Tbs/80ml vegetable oil
1/2 teaspoon vanilla extract
1 teaspoon almond extract (optional)
300 grams/11 ounces cherries pitted and halved
a couple of handful of toasted almond slivered plus extra non-toasted to sprinkle on top
Ingredients

Preheat oven to 425F/220C. oil 6 muffin cups or line with liner papers.
Mix all the dry ingredients in a bowl first, leave the almond and the cherries out for now
Do the same with the yogurt, egg, oil, almond and vanilla extract. Pour the wet ingredients over the dry one. The batter is ready and it is smooth, no lumps please, add the cherries and the non-toasted almond.
Divide the mixture in the muffin cups, making sure that you fill them half way as thei are going to rise. Sprinkle with the toasted almonds
Bake in preheated oven (220C for 4 minutes) then reduce to 190C for 12-17 minutes. As usual ready when the knife inserted come out clean.
These muffins can be frozen for up to 2 months, so if you prefer smaller portions, this recipe will make 12 standard-size muffins.

Trebah Garden Cornwall - English Garden Chic -

noreply@blogger.com (Solange Berchemin of Pebble Soup) — Fri, 26 Jun 2020 08:42:00 +0000

The verdant beauty of Cornish gardens is famous the world over and far more accomplished writers than I have described it so much better than I'll ever do.... But I would like to give it a go. It would be nice to think that next time you spend some time in Cornwall you'll stop at Trebah Garden because this photo story has inspired you.

Founded in 1838 by Mr Fox, I am not making this up, Trebah contains many exotic specimens from around the globe. Trebah Garden has all the qualities of an English Garden.

Trebah is Poetic, as with every self-respecting English garden it has a lawn from which one can admire this sub-tropical paradise while having a picnic or a snooze...Well maybe not a snooze, or you would not be able to admire the garden's stunning coastal backdrop which is set within one of Cornwall's Area of Outstanding Natural Beauty.

It pretends to be messy, it's as if plants landed there, welly nelly all by themselves. Areas are mapped skillfully, so that one area leads to the other seamlessly.

There is a profusion of plants, some are rather stunning such as the Gunnera Manicata, also known as Giant Rhubarb, fast-growing with prickly stems. The plants reach about 3 m tall and the leaves up to 2.5 m across.

pastel colours are enhanced by vibrant greens

What is an English garden without a bit of water? Trebah has much more than a pond, though it has that too, Trebah is by the sea...and has its very own beach. It's from here that 7,500 men from the 29th US Infantry Division embarked on the 1st June 1944.

There are paths throughout the garden, leading to little marvels such as the Bamboozle, a walk through the home of 39 varieties of Bamboos. One of which can grow up to 30cm in height a day, another is the Mallard pond, Mr Monet eat your heart out.

There is an amphitheatre which can be admired from Healey's Hill (Hey, it wouldn't be Cornwall without a hill). In the 60s, Sir Donald Healey, the famous car designer, lived in Trebah. His workshop was on the beach, it's now the ice cream parlour.

Trebah Garden is a multiple awards garden which is off the A39 about 15 minutes drive from Falmouth. Opened all year round, entry cost £10 for adults, £4 for children.

Disclaimer: This post is part of a series which I am currently writing for various media to promote Cornish Summer Time, #CST. Words are my own.

How to Make Homemade Feta Cheese

noreply@blogger.com (Solange Berchemin of Pebble Soup) — Sat, 13 Jun 2020 17:14:00 +0000

Let's face it, there is Feta and there is Feta. The solid white blocks store-bought bears little resemblance with the soft, crumbly and tasty cheese, one gets in Greece or in specialist shops.

With the lockdown one thing is certain, our days of enjoying foreign food in situs have been put on hold. So at Pebble Soup HQ, we have decided to 're-create'. A couple of weeks back, I was pairing Portuguese wine. This week, I expanded my cheese-making repertoire.

What is Feta and How Should it Look Like?

Feta is a cheese matured in brine (that's the technical term for very salty water). It's made from a mixture of sheep and goat milk. Unless you are in a 'sheep region', ewe milk is near impossible to get. Therefore either go all goat-milk or half-half goat and unhomogenised cow's milk, the choice is yours. Ideally, you'll want to achieve that grainy appearance, you see in Greek salads or in pastries such as Spanakopita.

Is Feta Easy to Make?

Not exactly, only because making feta at home takes a long time. On the other hand, you don't have to be present, all of the time, so the 'doing bit' is easy, the process less so. of course, there are easier options to choose from, such as Ricotta or Labne, but in my opinion, if you nail Feta, you are ready to make any other cheeses (within reason).

What will you need?

Thermometer

Large slotted spoon

Large deep pan with lid

Plastic boards

Colander

Glass bowl

Long sharp knife

Only 5 Ingredients

1 litre of unhomogenised cow's milk

1 litre of goat's milk

1 tablespoon of plain full-fat bio live yoghurt

1/4 rennet tablet

1 sterile cheesecloth or muslin

2 teaspoons of salt

But around 15 steps so please read through before starting

Boil 50 ml of water and dissolve 1/4 rennet tablet. Make sure it is fully dissolved so it will involve a bit of stirring.
Mix the yoghurt with 50ml of cow's milk, leave this to rest on the kitchen top.
In the saucepan, combine both milk and bring the temperature to 32C on medium heat.
When the temperature has reached 32C, cover with the lead and leave to rest for an hour.
After an hour, if the temperature has dropped, gently bring it back to 32C, then stir the rennet solution in, very slowly. Use up and down motion rather than round and round. Do so for only a couple of second
Put the lid on and leave it to rest for 12 hours.
Hold the knife at an angle and cut cubes of about 1.5 cms. Leave the curds to rest for 14 minutes
Now, you are going to collect the cubes in the muslin. First, line the colander with the muslin, if you wish to keep the whey (great fertiliser for veggies) set the colander on the top of a large bowl. Very gently pour the curds and the lot in the colander
Gather up the corners of the muslin to create a bag and let the whey drain over a sink or over a bowl for 36 hours
Halfway through flip the curds.
That's it, you are almost done. Open the bag and gently cut the large curds.
Sprinkle the salt making sure that it is distributed through.
Now create a square parcel, place it on the board, place the other board over and place a heavy object on the top (a saucepan filled with water will do)
Let this press in a cool place for 12 hours, open the muslin and cut the cheese into squares.
You can eat the feta now or store it in the fridge in an airtight container for a couple of days.
If you still have some after that time you can store your feta cubes in a jar submerged with olive oil and herbs.

Animus - Portuguese Wine - An Aldi Find

noreply@blogger.com (Solange Berchemin of Pebble Soup) — Mon, 18 May 2020 15:41:00 +0000

At Pebble Soup HQ, we are trying hard to smile but after seven weeks of lockdown, we are really missing our international freedom of movement. We dream of times when traveling will be possible again, but in the meantime we also recreate the taste of a country from our home. So last week we 'went to' the north of Portugal.

The Douro Valley photo credit RRuiCunha courtesy of the Portuguese Consulat

No prize for guessing the number one thing visitors bring back from the area around Porto: Port wine of course, a fortified wine produced with distilled grape spirits exclusively in the Douro Valley.

At Pebble Soup HQ, Port is not a favourite, but recently we tried Aldi Animus red wine. Animus is not fortified. Still, it is produced in the same area, the Douro Valley, with the same blend of grapes than Port, and let me tell you this wine tasting session was a success. We found Animus to be a great table wine, full bodied at the amazing price £4.99. Highly recommended.

Pairing Animus, What do Twitterers think:

Stay safe, drink moderately and let me leave you with a quote from Fernando Pessoa, Portuguese author: “Life is whatever we make it. The traveler is the journey. What we see is not what we see but who we are.”

Disclaimer: this post is a review commissioned by Aldi in return for samples, no money was exchanged, words and opinions are my own

Currant and Vanilla Loaf /Quick Bread

noreply@blogger.com (Solange Berchemin of Pebble Soup) — Mon, 18 May 2020 09:45:00 +0000

Add caption

I published this quick bread recipe 12 years ago, with the lockdown and all things homemade, I thought it was time to give it an airing.

I love new bread recipes, this one has a very smooth texture which is the trademark of "quickbreads".

Pay attention here comes the background bit:

Quickbreads differ from cakes which are made creaming butter/sugar/eggs or from breads made with yeast. Quickbreads are often associated with "Afternoon tea" a tradition started by the Duchess of Bedford in the mid 19th century. It is said that the Duchess could not wait from lunch till dinner, don't we know the feeling, so she requested to have a pot of tea with bread and small cakes. Very likely, finding it boring to eat and drink on her own, she started to invite her "aristo-mates" and started a trend.

Tips for you
In the quickbreads family, you will find scones, muffins, sodabreads, teacakes and other fruit or veg loaves such as pumpkin. Dead-easy to make, perfect for beginners, can't really go wrong, remember to sift the flour and make sure that the oven is preheated to 180C (350F/Gas 4) that is all. Ah! and mix the ingredients in the order the recipe tells you, quick breads allow neither anarchy nor cosmic order allowed.

Vanilla Currant Loaf

ingredients
250g plain (9z/ 2cup) (all purpose) flour
1 tablespoon baking powder
¼ teaspoon salt
60g (2 ½ oz) cold unsalted butter, chopped
115g (4oz/ ½ cup) caster (superfine) sugar
75g (2 ½ oz/ ½ cup) currants
1 large egg
170ml (5 ½ fl oz/ 2/3 cup) milk
2 teaspoons natural vanilla extract
sifted icing (confectioners') sugar, for dusting, optional
butter or cream cheese, to serve

Method
Preheat the oven to 180C (350F/Gas 4). Grease a 21 X 7 X 8 cm loaf (bar) tin and line the base and sides with baking paper.

Sift the flour, baking powder and salt into a large bowl. Using your fingertips, lightly rub in the butter until the mixture resembles coarse breadcrumbs.
Stir in the sugar and currants, then make a well in the centre.

In another bowl mix together the egg, milk and vanilla, then pour into the well in the flour mixture. Using a wooden spoon, stir until just combined.

Spoon into the prepared tin, smoothing the top. Bake for 45 minutes or until a cake tester inserted into the center of the loaf comes out clean.

Remove from the oven and leave to cool in the tin for 10 minutes, before turning out onto a wire rack to cool.

Just before serving, dust with icing sugar if desired.
Slice and serve with butter or cream cheese.

Vanilla currant loaf is best eaten on the day it is made, but can be frozen in an airtight container for up to 8 weeks.

This recipe was reproduced from Leanne Kitchen's "the Baker"

My Valentine's Day Gift Guide

noreply@blogger.com (Solange Berchemin of Pebble Soup) — Sat, 08 Feb 2020 17:26:00 +0000

Fun, Affordable, and Yummy, here are some gift ideas for Valentine's day.

Flowers arrangements and bouquets may be expected on V. Day, so what about keeping the floral theme but make it fun, funky and red-hot by opting for a gardening kit. Sowlush has 7 kits to choose from. Their Chillies 'n' Spices kit includes the following:

I also like their Cool Cocktail Seeds Kits containing herbs and Cucamelon seeds.
You will find the kits here, at £14.95 each.

So near Christmas, you don't want to break the bank but on Valentine's Day, you wouldn't wish to look mean either. How about putting together a hamper? This is exactly what Wilko suggests, think of it as a Pick and Mix for grown-ups.

My personal choice is for soft, cosy and smelly nice. Oh yes, treats have to be fragrant. I opted for a luxurious crushed velvet effect throw in soft silver (£20). It looks very effective draped over the bed.

Reed diffusers are a great hit at Pebblesoup HQ but the cheap ones don't smell much and the more luxurious reed diffusers are rather expensive. Wilko's option cost only £4.00, the glass holder looks gorgeous and the scent truly is indulgent.

And when it is time to dim the light, lit up a 3 wick candle. Perfection in a hamper.

Of course, it wouldn't be Valentine's day without gorgeously presented, good quality food. Take a look at this:

There you have it, 2020 Valentine's Gift Guide.

Disclaimer: This is a sponsored post - I was sent some of the products in order to review them. As always opinions are my own.

Homemade Goat Cheese

noreply@blogger.com (Solange Berchemin of Pebble Soup) — Mon, 03 Feb 2020 17:05:00 +0000

At Pebble Soup HQ, we started to make our own goat cheese. It's not complicated, I would go as far as saying that with a good goat's milk, and a few tips, this disappearing ancient craft, could be easily revived, in your own kitchen.

At first, it was trial and error but a visit to a goat-farm put me right. There I learnt that the key is the goat's milk. Unpasteurised is best unless your immune system is deficient or you are pregnant. However raw milk is not easy to source, and for this reason, pasteurised full-fat goat milk will do. The keyword is full fat, anything but whole milk won't do.

My next point is almost as important as the first. Hygiene: everything, including your hands, has to be squeaky clean, soaked in boiling water, obviously not your mitts.

Things you'll need which you might not already have:

a jam/dairy thermometer, one which clips by the side of the pan, at least know how to recognise when the turning off the heat point is, a cheesecloth or muslin (I get mine from the chemist) and last but not least citric acid.

Firm and Crumbly Goat's cheese

Ingredients:

4 pints whole goat's milk

1tsp citric acid

1 to 2 tsp salt

optional herbs or flavouring

Method:

Dissolve 1tsp of citric acid in 50 ml of water and leave this to cool to room temperature.

Pour the milk into a large pan, clip the thermometer to the pan and heat slowly to 190F/88C. Stir frequently. Turn the heat to low but don't remove the pan from the heat source. Before the foam subsides drizzle in the citric acid solution. Stir and cook for 30 seconds.

Now remove from the heat and continue to stir until you can see the curds.

Line a colander with the cheesecloth. Slowly pour in the curds and drain for 10 minutes. At this stage mix in the salt and any herbs or flavourings if desired.

Gather the cheese into a mound. Fold the cheesecloth corners and press very very very gently. Add a heavyweight or a pan full of water over the cloth and let it drain for at least an hour.

Mould your cheese into any shape you fancy and use immediately or leave it to chill in the fridge in a clean airtight container for up to a week.

Here is a recipe I made using the homemade goat cheese: Borek

Peanut Butter Cookies

noreply@blogger.com (Solange Berchemin of Pebble Soup) — Thu, 23 Jan 2020 16:37:00 +0000

Everyone who has followed my food column in the Greenwich local newspaper will know that I am mad about the food calendar - check 2020 list of National days here. National days always spur me on and National Peanut Butter Day is no different (24th January 2020).

This time around, I have another reason to take to baking: Antoine is coming back from his travels, 8 months in South America, it is time to get the peanut butter out and make his favourite, basically anything with peanut butter.

Sadly as you also know, I am not the greatest of bakers, help is often required. When I want a recipe, I tend to search in the blogosphere, then I cross-reference with recipe books or Chefs' sites.

I like Emma MT's blog: Cakes, Bakes and Cookies. Luck will have it that she had published one of her childhood-memory-recipes, all about peanut butter. After cross-referencing her instructions, it was time to bake.

Cross-referencing allows to adapt the recipe to your own requirements but it also adds to the general knowledge. Here, for example, the reference site explains that "apparently the traditional criss-cross pattern on top of peanut butter cookies is so you can distinguish them from other cookies" really quite useful for allergy sufferers.

Recipe-wise : Emma uses self raising flour, easier than having to make your own and 1/2 the amount of peanut butter.

The result couldn't have been better an empty biscuit tin by the time Antoine flew back to his beloved Savoie.

Ingredients

125g Butter (unsalted)
140g Unrefined light muscovado sugar
1 Egg (free range)
150g Self raising white flour
125g Peanut butter (crunchy)

Method

Preheat oven to 180C or 150 fan oven - Line two baking sheets with baking paper

In a bowl or a food processor, beat the peanut butter with sugar add the butter and process until smooth, gradually add the egg and the flour

When this is done, using a tablespoon take enough dough to fill the spoon and roll into ball, place on the baking sheet leaving a gap.

Press with a fork until you get the desired thickness usually 1cm. Bake for

15 minutes.

Leave to cool on a wire rack.

Pay attention here are the eco-facts:

Each time you eat a PB&J for lunch instead of red meat, like a burger or a ham sandwich, you’re shrinking your carbon footprint by almost 3.5 pounds of greenhouse gas emissions. You’ll also save 133 gallons of water and 24 square feet of land per each peanut butter and jelly lunch.

Crispy Potato & Lamb Hotpot

noreply@blogger.com (Solange Berchemin of Pebble Soup) — Tue, 31 Dec 2019 16:00:00 +0000

Have you noticed how much attention we pay to the first...the first...anything, really. But in this context, the first blogpost of the year. Like a needy person, it demands your entire attention. It is important to get it right, to make sure that it will keep the readers entertained. It needs to reflect the correct trend and set the tone for the rest of the year.

On the other hand, the last post of the year could be ....whatever, nobody would notice as long as it ends with a resounding Happy New Year. Though in the case of the Crispy Potato & Lamb hotpot, to ignore it, would be a mistake. Take it as a Lancashire Hotpot which has had a make-over, with its potato swirl, it is very pretty. One of the most succulent dishes, I made this year. And last but not least it is very easy to make....so here we go.

Crispy Potato and Lamb Hotpot

Ingredients

700g lamb leg steaks
2 tbsp sunflower oil
1 large onion, sliced
225g carrots, diced
1 celery stick, diced
800g potatoes, not peeled and evenly sliced
1 bay leaf
1 tbsp chopped fresh thyme (plus extra sprigs)
50g black pudding, cut into chunks
1 tsp Worcestershire sauce
500-600ml hot lamb stock
25g butter, melted

Method
Heat a tbsp of the oil in a lidded casserole. Add the onions, carrots and lamb, fry for no more than 10 minutes until the meat turns brown and the onions are soft.
Season with black pepper and stir through the flour.

Add the bay leaves and Worcestershire sauce to the pan, stirring to catch any bits sticking to the bottom. Add the stock, bring to simmer then cook with the lid on for 20 minutes.

Preheat the oven to 200C/180C Fan/Gas 6.

Meanwhile, slice the potatoes as thinly as you can.

Take the casserole dish off the heat and arrange the potato slices upright on top, your slices will need to be in small stacks, don't bother to separate. Create a few swirls. Drizzle with the remaining oil, season with pepper and top with 2 sprigs of thyme.

Cover the dish and cook in the oven for 1h30 mins. Remove the lid and cook for another 45 minutes. The potatoes will turn brown. Sprinkle with thyme and parsley before serving.

Happy New year - Thank you so much for visiting in your thousands to read this blog in 2019 - Just last month there was just over 21 000 of you popping in, and that is a lot of people...Thank you again. Hope to see you soon

Review : The Bay Tree Hotel - Broadstairs

noreply@blogger.com (Solange Berchemin of Pebble Soup) — Wed, 11 Dec 2019 10:55:00 +0000

A 10 metres tall, magnificent bay tree standing in a gorgeous patio, inspired the name of this newly refurbished Broadstairs' Hotel. The tree is said to be the oldest, the largest of its kind in Kent....and I managed to blank it out. I swear, I never saw that beauty. Was I sick? yes, I was harbouring a nasty flu. But, there was no way I would pass the opportunity to re-visit Broadstairs where I was told a fabulous hotel had recently opened: The Bay Tree Hotel.

The story starts in 2016, when owners Alistair Dixon and Robert Stone bought their dream Victorian house overlooking Stone Bay, a few minutes walk from Broadstairs' centre. Three years and a considerable financial investment later, the pair have got their hotel the way they imagined it: furnished with repurposed antiques, impeccably decorated, with 'a sprinkle of magic', but more about this later.

As we arrived, we were greeted by Ben standing on a stunning Minton floor. Ben is the couple's Bedlington Terrier, fast becoming a little star on social media.

The Rooms:

The hotel is comprised of 10 rooms, each named after British woods and many feature colours that reflect the sea and its surroundings. The balcony sea view room, English Oak, incorporates pastel blues to reflect the colours of the sea.

Alistair showed us to the Walnut Room which has a partial view of the sea through an Oriel window. The palette is grey, light aubergine with accents of yellow. My foggy brain refuses to register the connection between the colours and the named wood but my body almost flies to a comfortable, oh! so comfortable bed.

A visit to the en suite wet room later with its toiletry specifically designed for the Bay Tree and I'm as good as new. Down the 'magic staircase' again towards the library and the restaurant where Head Chef, Volodymyr Slobodyan is waiting for us. But, before meeting him let's pause for a minute.

The Magical Art Collection:

The hotel has partnered with Mina Lima, the official graphic prop designers of the Harry Potter films, to create a gallery of the artwork featured in the films.     Graphic designers Miraphora Mina and Eduardo Lima met on the set of Harry Potter in 2001 and have worked together ever since to produce all the artwork and props for the Harry Potter and more recently, the Fantastic Beasts films.      The owners of the Bay Tree Hotel have purchased 132 limited edition prints of Lima’s  Harry Potter artwork. The limited-edition prints are on display in the staircase, lobby and hotel’s library, with the collection rotating throughout the year.  

The Restaurant:

Back to Head Chef who comes to think of has a name worthy of a J.K. Rowling's character and infectious energy. At the start, Vlod is slightly concerned about my ability to eat a 3-course meal. I quickly reassure him, 'It will take more than the flu to keep me away from my food...and I do intend to be cremated with a knife and fork, just in case.....'. He looks half-convinced before presenting us with a ramekin of olive which he cures himself. Trained by Angela Hartnett, he joined The Bay Tree restaurant in Summer 2018.

Our starters, a Parsnip and Apple Soup for my partner and Scallops on Butternut Squash and Pumpkin for me had a hint of sweetness and both dishes were pleasant. My dish took another dimension thanks to the Homemade Seed Pesto. That was genius

Our mains Dover Sole and Pan-Seared Cod followed the same pattern, classic English dishes with seasonal ingredients and an innovative side dish. In my case, the chunky piece of cod with freshly picked samphire was almost enough, its tagine although I understand why it was there and was extremely well executed didn't add much.

Each dish was paired specifically. But, I'll let you discover the pairings for yourself, the restaurant does a 5-course tasting menu with wine pairing. Moreover, one doesn't have to be a guest to enjoy the restaurant. It is open to all.

Next morning after a restorative porridge for me and a full English for him, it was time to say our good-byes to Ben with the secret promise to meet again, after all, I still have to see 'The Tree'.

Extras:

Want to know more about Broadstairs? click here: www.enjoybroadstairs.co.ukWhy not planning a visit to Ramsgate too? Click here

The Bay Tree Hotel at 12 Eastern Esplanade, Broadstairs. Call 01843 862 502 or click here for the website - Twitter: @baytreehotel - Facebook: Bay Tree Hotel Broadstairs Instagram: Baytreebroastairs 

Disclaimer : I would like to thank the owners and Head Chef for their hospitality. Accommodation and dinners were provided in order to write this review. Opinions expressed are entirely my own.

St Agur and Parsley Sauce

noreply@blogger.com (Solange Berchemin of Pebble Soup) — Mon, 25 Nov 2019 16:50:00 +0000

I first arrived in London roughly at the same time as Raymond Blanc emigrated to England. I grant it to you, emigrating the same year is a tenuous connection. However, when I was asked to write about one of Chef Blanc's St Agur Blue recipes I couldn't resist. On reflection, it might have been the opportunity to cook with St Agur which made me come out of blog-posting retirement. Whichever of the two, I am glad I did.

St Agur looks a little like Roquefort with its coloured mould veins, though the end product is far less salty and much creamier. It comes from the same area, L' Auvergne, the Velay mountains to be precise. But, if Roquefort goes back to 1411, cheese lovers had to wait for a little over 550 years to enjoy St Agur. This relatively new cheese was developed in 1988 a little after Raymond and I moved to England.

Cooking with blue cheese is not easy, one has to judge perfectly how much to add to the dish or the cheese will quickly overcome the other flavours. I thought a versatile Parsley Sauce would be a good bet for those who would like to jazz up their menu. Sorry, Raymond, your recipe was a tat too strong for our taste but it's easy to tweak.

For the vegetarian version think endives, as the slightly bitter taste will be mellowed by the strong flavour of the cheese

Here we go, and as a treat, I have added some of Chef Raymond Blanc's other suggestions

St Agur and Parsley sauce

Ingredients:

25g butter, unsalted

25g plain flour

250ml whole milk

100g St Agur Blue Cheese (personally I would go for 70g and add more if necessary)

1 bunch parsley chopped finely

Method:

Melt the butter in a saucepan,

Remove from the heat and stir in the flour, add the milk and whisk until the butter and flour have evenly dispersed.

Back on the heat and bring to boil, stirring all the time

Simmer for 2 minutes

Take off the heat, whisk in the St Agur blue cheese and chopped parsley and place in a sauceboat ready to serve with ham.

More recipes on Pebble Soup with Blue Cheese
Pork Burger with Blue Cheese

Disclaimer: I was contacted by St Agur's PR to review the recipes. I received samples for the trial, no money was exchanged, views are my own.