Author Archive | Philippa Davis

Whisky Sour Recipe

 when Christmas was cancelled …

Besides the finger numbing painfully cold weather, I love being in Scotland around the start of the year as the Scots really know how to celebrate.  Not only do they bring in the New Year, or Hogmanay as it is called there, with great style but only a few short weeks later they are back partying hard celebrating the life and works of their most famous poet, Robert Burns. These events obviously all require copious amounts of whisky which is why this postcard recipe shows you how to make the most stupendous whisky sour cocktail.  Perfect to start your evening in style or for when you can’t drink any more neat.

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San Miniato Truffle Festival and where to eat in Florence and Pisa

Diamonds are a chef’s best friend

and a spoon with a stew

“Darling, I am taking you to Italy and we are going to buy a diamond”!

Although many a person would be disappointed when they discovered that rather than a sparkling stone to be worn, your lover was talking about an edible underground fungus that resembles a dirty pebble, any food enthusiast (like myself) would be totally excited. The tuber Magnatum Pico a.k.a. the White Winter Truffle, White Alba Truffle or ‘diamond of the kitchen’ is one of the most prized, unique and decadent ingredients you can eat. Current London prices can be as high as £10,000 a kilo.

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Recipe | Rum, Rye and clementine sour

The spirits of Christmas…

Did you have a very merry Christmas? I do hope so. Mine was spent nestled in Dorset trying to work my way through a leg of local ham, a fridge filled with cheese, the House of Cards box set and my favourite Gin. All of which I did exceedingly well. I am however a firm believer in the importance and benefit of a balanced diet so I also consumed a lot of clementine’s and winter kale. I admit one of which mostly in cocktails…no doubt you can guess which.  Although you never know as alarmingly on a recent visit to a bar  in London and they tried to convince me their avocado margarita was the next best thing.

Balancing out the cutthroat viciousness of Washington politics I also binged on a large helping of Nigellas cooking shows. I tell you, that woman uses almost as much butter as me!

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Hello….

Hello ….

When Adele took an unbelievably long break and gave us nothing new in what seemed an eternity she instantly won our forgiveness and grabbed back our attention by belting out the simple word “hello” !

I am no Adele. I do I realise I have also been absent a long while, in blog terms that is. I am not sure you would all appreciate me singing at the top of my lungs to you some slow lament that was likely to induce tears, for one reason or another, so I hope this picture of a very pretty dessert of apricot clafoutis will do the trick.

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Recipe | Cherry Pie

Make America Bake Again

To start with a completely different subject ….

I would love you to come and watch my cookery demo at the Game Fair at 12 pm on Saturday 29th July. I will be sharing some delicious ideas on what to do with game along with cookery writer Tim Maddams. The Game Fair is at Hatfield House (just 20 min by train from London Kings Cross) and is a fantastic day out for anyone interested in the countryside, shooting, fishing , horses, dogs, falconry and of course food !

Meanwhile back in the USA….

“I’m having a little trouble with my tackle” chortled the fisherman…

He had been quietly fiddling with it for at least ten minutes without the desired effect and being British I wasn’t sure what was the polite thing to do. Do I offer to help or is it one of those things you just leave them to until you see their rod waving high in the air ready for action?

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Recipe | Watermelon Daiquiri

Water, water everywhere, and plenty drops to drink.

Doping, prima donna like behaviour, wild drunken nights out and faking injuries aside I am always totally in ore of what training and lifestyles sports people put themselves through. (I feel free to say this as I have very few sports clients – even less after this blog post…).

One of my latest jobs took me to Toulouse then across towards the Pyrenees to cook for a group who thought it would be fun in their spare time to cycle three cols of the Pyrenees, part of the cycle route of Tour de France. Yes that’s the really tough looking steep rocky mountain parts, super tough and even more so in the heat. Again I was totally impressed though totally unmoved to try anything like that myself. My challenge was to keep them well-fed and watered pre, during and post cycle … which is not without its logistical challenges and also requires stamina and much planning.

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Recipe | Poached eggs, avocado, tahini toast with ricotta and chilli flakes

The Brekky Prize

I spent 4 hours rolling, folding, cutting and meticulously filling the seafood pasta. The sauce alone used three different pans and the finished dish required me to make 4 different flourishes to decorate and add those precious final touches. It smelt amazing and tasted even better. My clients went wild for it. Instagram did not.

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Recipe | Venison pasties

Its raining……nothing.

Skiing, when snowfall has been, poor gets rather tricky. Beach holidays without the sun are pretty miserable. Camping in torrential rain is not much fun ( well actually camping in any weather is not my idea of fun) and fishing weeks without water are impossible.   So when I headed up to the beats on the river Findhorn ( this is a technical term for parts of the river you fish and not a highlands music festival in case you wondered) it was somewhat alarming it had not rained in a while and none was imminently due.

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