Archive | Pudding

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 | Pumpkin pie

A pumpkin pie is for life…not just thanksgiving.

Defra and the City of London Pollution control team, are currently analysing some mysterious anomalies in their data for the end of November. With readings off the charts and new territories reached on the Decibel scale I hear they are truly puzzled.
Well… I will fess up. It was us!
Thanksgiving celebrations, west London area, a bajillion children and a lot of excited American ex pats celebrating their grand federal holiday. It was my first one and I loved it!

For those of you who have never celebrated thanksgiving think levels of Christmas preparation, planning and excitement just without the carols and presents.

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Recipe | Poached quince

Not the apple of my eye

I will admit I go through obsessional phases with certain foods. Looking through my October menus, despite there being a broad range of occasions – think Jewish New Year to Partridge Shoot Suppers, there has definitely been a lean towards one certain ingredient.

Pomegranates, anchovies, star anise, honey, caraway, venison… are some of the foods that have had their moments as the centre of my culinary attention, though thankfully with not too much overlapping but right now, clients are highly likely to see me suggest Quinces on their menu as I cannot seem to get enough of these mysteriously rewarding fruits.

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Recipe | Almond, cherry, lime and tequila cake

The girl who played with a wood fired oven

I felt like a real party pooper as I sat soberly on the plane heading from Edinburgh to Ibiza. It was around midday and the rest of passengers were clearly well on their way to tipsy land. Amusingly as soon as the seatbelt sign went off the entire plane (minus me and a chap who had already passed out) got up to use the ‘facilities’ then once that kerfuffle was over the drinks trolley became like a moving god down the isle . Ibiza is of course known for its excellent clubbing scene and fun nightlife however for those who have discovered it there is also an island of great beauty, food, secluded alcoves and paradise like beaches.

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Recipe | Raspberry Jell – O and honey baked cheesecake

Philippa Davis and the Sundance Kid

Utah, the 45th state, is known for various things, The Church of Jesus Christ Latter-day saints, mining including copper, gold and silver, the 2002 winter Olympics, a staggering collection of Dinosaur bone finds, Jell – O particularly of the green variety and where we were heading (Sundance) and the talented Robert Redford.

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French Apple Tart recipe

Car parks, whisky, wine and tarts

The recent weeks have involved cooking for a Shabbat in West London, a whisky tasting lunch and photographic exhibition in a Soho car park, a wine tasting at the fabulous Whirly Wines down in Tooting Bec, working on an brilliant Dorset book project and a trip to Nice and Monaco.   2016-03-09_0006

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Recipe | Honey, lime and yogurt sorbet

whisk

Game of Drones.

Here in the UK we are using the week to pay homage to that wonderful sweet sticky substance that is made by bees from the nectar of flowers. Yes, National Honey Week is here and it’s time you too got stuck in.

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Besides from keeping the peas on your knife (only joking Mr Debrett, I know that’s what ketchup is for) honey has many culinary uses. It can add an amazing new level to dishes and having been more liberal with it than usual this past week I can confidently say it’s incredibly versatile. All the food dishes photographed in this postcard recipe have honey in them, well apart from one but I liked the photo so I wanted to include it.

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A few years back I remember a phase where practically every client had me out looking for mānuka honey, produced by bees in New Zealand and said to have particularly good medicinal properties. A friend of mine bought some, handing over £30 for the jar with high expectations of it containing the elixir of life. A few spoonfuls and days in to the jar they decided that although delicious, they would have been just as happy in life and wellbeing with a jar produced by local bees and at least £20 better off.

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Depending on what the bees forage on the honey produced will vary greatly. For instance heather honey in comparison to chestnut honey couldn’t be more different. This week as I was cooking lots of game I decided to use mostly Scottish heather honey, which naturally pairs well with that “of the hill” herby flavour of the wild meat. I noted that as we kept the jar by the salt, pepper and olive oil, ingredients that are constantly used, the honey became almost a 4th staple seasoning. As it is thought that over heating honey destroys some of its benefits I generally try and add it at the end of cooking or raw on top. Though this view does make me wonder why honey, lemon and a wee dram of hot whisky makes such a good medicinal drink…

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When buying honey it is really worth checking out the label and answering these questions. Is it from the UK? Is it a blend? Has it been pasteurised or is it raw? All of these factors will not only affect taste but also the benefits it can give you. There is this great company ‘Hive & Keeper’ (hiveandkeeper.com) which I just love the concept of. It is set up to sell unique jars of honey from different beekeepers dotted around the UK (sadly the majority of honey currently sold here is a blend and a lot of it imported). So you have the choice and can buy jars of honey made in Clapham Common in London or maybe a jar produced in North Lincolnshire (a perfect idea for Christmas prezzies). With bees foraging within a 3 mile radius of their hive every batch will be unique.

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The garden at home has 3 hives and earlier in the spring I thought it would be a wonderful idea to plant a wild flower meadow around the apiary along with rows of lavender. Secretly thinking I was the next Gertrude Jekyll I ignored the sceptics and enthusiastically scattered seeds into the rocks and stones around the hives convinced that when I returned in a few months there would be a flourish of life and colour. The below…
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Is not what I returned to and instead there was an impressive jungle of weeds.

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Apparently in a good year bees can produce 2 – 3 times more honey than needed to keep them going through the winter.  Even though many gardens may have looked a perfect bees playground many bee keepers have found the 2015 harvest has been very poor with a wet, windy and cool summer to blame.

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Despite the rest of the garden putting on a magnificent display our little darlings did not make enough honey for us to take any, I’m not really cross but if they don’t buck up there ideas for next year I am considering swapping them all for a llama.

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For more information on bees and what you can do to support them visit the British Bee Keepers Association ( bbka.org.uk )

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For this weeks postcard I want to share with you my Honey, lime and yogurt sorbet recipe. I served it with a tart lemon tart with orange and vanilla pastry but it would be perfectly happy starring on its own.
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This week:

Bad week: for those with melissophobia
Good week: for apiarists
Dishes made incorporating honey: 23
Honey coated spoons licked once finished with : 100%
Lb’s of honey used: 3 ½
I’m loving: the project Hive & Keeper, unique jars of honey from pockets of the UK.

Honey and lime yogurt sorbet

Makes 1 ½ litre (approx 16 scoops)
3 tbs honey (preferably local to you)
3 limes – zest and juice
900ml yogurt
2 egg whites
1 tsp cater sugar

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Mix the honey, lime zest and juice together (if the honey is hard gently heat it until runny enough to mix).
Stir the honey mix into the yogurt.
Churn in an ice cream maker till almost frozen then spoon into a large bowl.
Whisk the egg whites and sugar until soft peak stage then fold through the frozen yogurt.
Freeze completely (this will take at least 3 hours).
To get good balls of the frozen yogurt dip your ice cream scoop into hot water between every serving.
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Next postcard…from the Big Smoke..

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