A change of blog details

Hello to all the followers of my blog A Food Stylist’s Blog. Firstly I would like to thank you all for following me and my posts over the last 3years.

As my life and business has evolved in France I am now finding that most of time is take up with running my Cookery School and all the spin offs from it – Come Cook In France – therefore I am now blogging directly from the website www.comecookinfrance.com

If you wish to continue following my posts and my life in France (and I really hope that you all will) please click on the link, go to the blog page and you can then subscribe there.

Again, thank you everyone.

Louise

 

Feeling the need to eat chocolate!

I don’t know why but I can’t stop thinking about chocolate today, must be feeling the need to indulge I guess. Anyway, I decided to take a look back at some of the chocolate features I have done in the past and came across this rather romantic shoot with a kinda glam/vintage/gold look – a bit kitsch I suppose. Well to be honest, the food is the hero and I know they all tasted fantastic.

Whether you call them churros (Spain) doughnuts (UK) or beignets (France) this deep fried pastries are 100% delicious especially when drizzled with a rich chocolate sauce.

Cinnamon spiced churros with chocolate Grand Marnier sauce

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Serves: 6

250 ml water

120 g butter

180 g plain flour, twice sifted

pinch salt

3 medium eggs (size 3)

75 g caster sugar

2 tsp ground cinnamon

chocolate Grand Marnier sauce

125 g dark chocolate

100 ml single cream

2 tbsp Grand Marnier

vegetable oil for frying

Heat the water and butter in a saucepan over low heat, stirring until the butter melts. Tip in the flour and salt and beat well with a wooden spoon until the mixture comes away from the pan edges (this will be almost immediate). Leave to cool for 5 minutes.

Using an electric whisk beat the eggs into the dough one at a time until smooth and slightly glossy. Spoon the dough into a piping bag fitted with a 1cm star nozzle.

Heat vegetable oil in a large, heavy-based saucepan to a depth of 7 cm until it reaches 170c/330f on a sugar thermometer (or until a small amount of the dough sizzles as soon as it is dropped into the oil). Carefully pipe approximately 15 cm lengths of the dough straight into the hot oil, using a knife to cut the dough off at the nozzle. Fry 3 at a time for 3 minutes until crisp and golden, turning half way through using metal tongs. Remove with a slotted spoon and drain on kitchen towel. Keep warm in a moderate oven while cooking the rest.

Combine the sugar and cinnamon on a plate and roll the churros in the mixture until coated.

Meanwhile, heat the chocolate and cream together in a small saucepan over a low heat, stirring, until the chocolate melts. Remove from the heat Grand Marnier. Arrange the churros on a platter and serve with the chocolate sauce for dipping.

Chocolate pecan tartlets

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Serves: 6

pastry

200 g plain flour, sifted

1/2 tsp salt

100 g chilled butter, diced

50 g caster sugar

2 egg yolks

2-3 tbsp iced water

filling

100 g dark chocolate

20 g butter

80 g light soft brown sugar

2 medium eggs

100 ml golden syrup

1 tsp vanilla essence

200 g pecan halves

icing sugar, to dust

vanilla ice cream, to serve

Heat the oven to 200c/400f/gas mark 6. Make the pastry. Sift the flour into a bowl and stir in the salt. Rub in the butter until the mixture resembles fine crumbs and stir in the sugar. Make a well in the middle and work in the egg yolks and enough water to just bring the dough together.

Gently work the dough into a ball, flatten to a disc and wrap in cling film. Chill the dough for 30 minutes. Divide the dough equally into 6 and roll each one out to an 18 cm disc. Press into 6 x 12 cm tartlet tins.

Prick the bases with a fork and chill for a further 20 minutes.

Line the pastry cases with baking paper and baking beans and bake blind for 12 minutes. Remove the paper and beans and bake for a further 5 minutes or until pastry is crisp and lightly golden. Leave to go cold. Reduce oven temperature to 170c/325f/gas mark 3.

Melt the chocolate and butter together in a small saucepan, stirring until smooth. Remove from the heat and stir in the sugar. Whisk the eggs, golden syrup and vanilla essence together until smooth and then stir in the chocolate mixture.

Place the pastry cases on a baking tray and divide the nuts between each one. Carefully pour in the filling. Bake the tartlets for 20 minutes or until just firm in the centre, remove from the oven and set aside to cool for 30 minutes. Dust with icing sugar and serve with ice cream.

Triple layer chocolate and Tia Maria mousse

triple chocolate mousse 1

Serves: 8-12

cake base

60 g dark chocolate

2 medium eggs, separated

55 g caster sugar

2 tbsp cocoa powder, sifted

mousse

4 gelatine leaves (200 bloom)

50 ml Tia Maria

300 g dark chocolate

3 medium egg, separated

250 ml double cream

satin glaze

150 g dark chocolate

60 g unsalted butter

90 thickened cream

1 tbsp liquid glucose

Preheat the oven to 180c/350f/gas mark 4 and oil and line the base of a 22 cm cake tin baking paper. Make the cake base. Melt the chocolate in a bowl set of a pan of just simmering water (do not let the bowl touch the water) and stir until melted. Cool for 5 minutes. Whisk the egg whites and sugar together for 3 minutes until thick and glossy and then stir in the egg yolks, cocoa powder and finally the melted chocolate until evenly combined. Pour into the prepared tin and bake for 12 minutes. Remove from the oven and leave to cool in the tin for 5 minutes and then transfer to a wire rack to cool completely.

Oil and line the base and sides of a deep 20 cm loose bottom cake tin. Press the cooled cake into the base of the tin so it fits as snuggly as possible. Set aside.

Make the mousse. Place the gelatine leaves in a bowl and cover with cold water, leave to soak for 5 minutes until the leaves soften. Squeeze the water from the gelatine and place in a small saucepan with the Tia Maria. Heat very gently, stirring until the gelatine is completely dissolved.

Melt the chocolate in a bowl set over a pan of just simmering water (do not let the base of the bowl touch the water) stirring until smooth. Let cool for 5 minutes, then beat in the egg yolks and cream and stir in the gelatine mixture. Whisk the egg whites in a clean bowl until stiff and carefully fold through the chocolate mixture until evenly combined. Pour over the cake base and chill for 4 hours or until firm.

Make the glaze. Place the chocolate, butter, cream and liquid glucose in a small saucepan and stir over a gentle heat until smooth. Cool for 5 minutes and then very carefully pour over the top of the set mousse. Chill for a further 1 hour until set.

Carefully remove the mousse cake from the tin and peel away the paper. Decorate the top with your preferred decorations. To serve use a knife dipped into hot water to help cut smoothly through the three layers.

Divine chocolate cups with salted cocoa nib caramel shards

divine choc cups 1

Serves: 6

Cocoa nib are lightly crushed cocoa beans. They are readily available from larger supermarkets, health food stores or online.

250 ml double cream

1/2 vanilla pod

125 g dark chocolate

2 egg yolks

1 tbsp caster sugar

salted cocoa nib caramel shards

125 g caster sugar

3 tbsp water

2 tbsp cocoa nibs

1 tsp sea salt

Preheat the oven to 140c/275f/gas mark 1 and place 6 x 100 ml cups or ramekin dishes in a baking tin. Place 175 ml of cream in a small saucepan and scrape in the seeds from the vanilla pod. Heat gently until the cream just starts to simmer, but do not allow the mixture to boil. Remove from the heat and leave to infuse for 20 minutes.

Melt the remaining cream and chocolate together in a bowl set over a pan of just simmering water (do not let the bowl touch the water) stirring until smooth. Beat the egg yolks and sugar together and stir in the chocolate cream and vanilla cream until combined.

Divide the mixture between the cups and pour in enough boiling water to come half way up the sides. Transfer to the oven and bake for about 30-35 minutes until they are just firm in the middle. Cool and then refrigerate over night.

Make the caramel about 30 minutes before serving. Place the sugar and water in a saucepan and heat very gently without stirring until the sugar is completely dissolved. Bring to the boil and cook for about 5 minutes until the liquid turns a golden caramel colour.

Meanwhile, place a sheet of baking paper on a baking tray and have the cocoa nibs and sea salt to hand. As soon as the caramel is ready pour onto the prepared paper and allow it to form a thin pool. Immediately scatter over the coco nibs and sea salt and set aside to cool and set. Break the toffee into shards and serve a few shards on top of each chocolate cup.

Molten chocolate and dulce de leche puddings

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Serves: 4

100 g unsalted butter, plus extra for greasing

100g dark chocolate

2 eggs, plus 2 egg yolks

1 tsp vanilla essence

125 g caster sugar

100 g plain flour, plus extra for dusting

4 tsp salted caramel sauce

cocoa powder, to dust

double cream, to serve

Preheat the oven to 180c/350f/gas mark 4. Line the bases and brush the insides of 4 x 150 ml metal dariole molds with melted butter and chill for 10 minutes. Arrange the molds on a baking tin.

Meanwhile, melt the butter and chocolate together in a saucepan, stirring until melted. Remove from the heat and leave to cool for 5 minutes.

Beat the eggs, egg yolks, vanilla essence and sugar in a bowl, using an electric whisk, for 3-4 minutes until thick and fluffy. Sift over the flour and carefully fold in along with the chocolate mixture until smooth.

Spoon half the mix into the prepared molds, add 1 teaspoon of salted caramel sauce to the middle of each one and cover with the remaining chocolate mixture to about 5 mm from the top. Bake for 15 minutes until the tops are set and slightly cracked. Remove from the oven but let cool in the tins for 5 minutes.

Invert the puddings onto serving plates tapping the bases lightly if necessary. Remove the paper from the bases. Dust with cocoa powder and serve immediately with cream.


 

 

 

On the griddle

I love the first barbecue of year. Here are a few of my favourite recipes for grilling, indoors or out, so you can enjoys these dishes where ever you are in the world.

We kick off with super succulent spicy tiger prawns (cooked in the shells to help keep the flesh moist) with a lovely salty/sweet/sour salad with fresh mango – a throw back to my days in Australia where the mango season is a joy to behold.

Sausages are sausages are sausages, well no actually and these ones are a good quality pork variety from the butchers served with a homemade salsa rossa and a piquant mustard mayonnaise.

Aubergines are a great meaty alternative for a veggie burger. Here they take on a South American flavour with chimichurri sauce and wickedly delicious crispy fried onion rings.

No barbie would be complete without a good old steak, so add a Mexican twist with a spicy japeleno salsa.

If seafood is your thing, then you should definitely try barbecuing shellfish in either covered with foil in metal dishes or wrapped up in foil parcel . It’s a lovely way of keeping all those juices. Pared with chorizo they are really yummy.

Vietnamese sesame and soy prawns and mango salad

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Serves: 4

12 large raw prawns

1 tbsp soy sauce

1 tbsp fish sauce

2 tsp caster sugar

1 tsp sesame oil

1 mango, peeled and stoned

1 cucumber

a handful fresh Thai basil, coriander and mint

125g grape cherry tomatoes, halved

4 tbsp salted cashews nuts, chopped

dressing

3 tbsp fish sauce

3 tbsp caster sugar

2 1/2 tbsp fresh lime juice

1-2 small red chillies, thinly sliced and seeded if wished

sea salt

Thai crispy fried shallots, to garnish

Prepare prawns. Using small scissors cut down the back of each prawn, through the shell and carefully pull out the dark vein and discard. Wash and pat dry. Place in a shallow dish. Combine the soy sauce, fish sauce, sugar and sesame oil, stir well to dissolve the sugar. Pour over prawns and set aside to marinate for 2 hours. Drain and pat dry.

Meanwhile, thinly slice the mango and cut into long thin strips or julienne. Thinly slice the cucumber and cut into julienne. Place in a bowl and add the herbs and cherry tomatoes.

Whisk together dressing ingredients until the sugar is dissolved.

Thread the prawns onto bamboo skewers. Heat a barbecue or griddle pan until hot and cook the prawns for 2-3 minutes each side until charred and cooked through. Toss the salad and dressing together adding the cashew nuts. Serve prawns and salad topped with crispy shallots.

Griddled sausages with salsa rossa

Grilled sausages with salsa rossa A

Serves: 4

1 large red pepper

2 tomatoes, diced

  2 tbsp red wine vinegar

1 tsp caster sugar

1 tsp dried oregano

100g good quality mayonnaise

1 tbsp whole grain mustard

8 premium pork sausages

Heat the barbecue or griddle pan until hot and cook the pepper for about 10 minutes, turning from time to time until charred all over. Set aside for 5 minutes and then slice open catching any juices in a small saucepan.

Chop the pepper, discarding the seeds and add to the pan with the tomatoes, vinegar, sugar, oregano and some salt and pepper. Bring to the boil and simmer, uncovered for 25-30 minutes until thickened and the liquid is evaporated. Puree until smooth.

Stir the mayonnaise and mustard together.

Cook the sausages on the griddle for about 10 minutes, turning until charred and cooked through. Serve with the sauces.

Aubergine burgers with chimichurri and crispy onions

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Serves: 4

2 medium aubergines, trimmed

2-3 tbsp olive oil

1 large onions

100ml milk

1 egg, beaten

100g dried breadcrumbs

4 burger buns

50g rocket leaves

aioli (optional)

chimichurri sauce

1 bunch flat leaf parsley

1/2 bunch fresh coriander

125 ml extra virgin olive oil

3 tbs red wine vinegar

1 garlic clove, chopped

1 tsp ground cumin

a pinch dried chilli flakes

salt and pepper

Start by making the chimichurri sauce. Whiz all the ingredients in a food processor or blender until fairly smooth and adjust seasonings to taste.

Thinly slice the onions into rings and place in a bowl. Cover with the milk and soak for 5 minutes.

Cut the aubergines horizontally into 3mm thick slices. Season the oil with salt and pepper and brush the slices with the seasoned oil. Heat the barbecue or griddle pan to high and once hot, grill the aubergine slices for 3-4 minutes each side until charred.

Drain the onion rings and dip firstly into the egg and then into the breadcrumbs to completely coat the rings. Heat 5cm vegetable oil in a wok until it reaches 180c on a sugar thermometer (or until a cube of bread crisps in 20 seconds). Deep-fry the onion rings for 2-3 minutes until crisp and golden. Drain on kitchen paper.

Slice rolls in half and char-grill until toasted. Fill rolls with aubergine slices, rocket leaves, onion rings, chimichurri sauce and aioli, if using.

Barbecued beef skirt with jalepeno salsa

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Serves: 4

1 tbsp chopped fresh rosemary

2 garlic cloves, crushed

grated zest 2 limes

1 tsp each salt and pepper

2 tbsp extra virgin olive oil

650g beef skirt steak

salsa

2-3 tbsp extra virgin olive oil

½ bunch coriander

2 jalepeno chilies, seed and roughly chopped

1 garlic clove, crushed

juice 1 lime

¼ tsp caster sugar

serving suggestions

cherry tomatoes, avocado and coriander

Place the rosemary, garlic, lime zest, salt, pepper and oil in a bowl and stir well to combine. Place the meat in a shallow dish, add the marinade, stir well and leave to marinate for at least 4 hours or overnight. Return to room temperature 1 hour before cooking.

Make the salsa just before you cook the meat to keep the lovely vibrant green colour. Place all the ingredients in a blender and blend until smooth, season to taste.

Preheat a barbecue or grill pan until hot, spray lightly with oil and add the meat. Cook for 3-5 minutes each side, depending on how well you like the meat cooked. Transfer to a board and rest for 5 minutes before slicing. Serve with the salsa and some cherry tomatoes, avocado and coriander leaves.

Clams and chorizo cooked on the griddle

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Serves: 4

1 kg small clams

150g chorizo, diced

2 garlic cloves, thinly sliced

grated zest and juice 1 lemon

50ml white wine

2 tbsp chopped fresh parsley

salt and pepper

beer, to serve

Soak the clams in clean water for 30 minutes, then rinse well and drain. Divide between 4 small metal dishes (or make foil parcels).

Add the chorizo, garlic, lemon zest, lemon juice and wine to the pans and seal each one under a sheet of foil (or wrap the foil up tightly forming a sealed parcel).

Heat the barbecue or griddle pan until hot, add the dishes or parcels and cook for 3-4 minutes until the clams have opened. Check one parcel to see. Scatter over the parsley and serve with beer.

 

Waiting for summer……………

Well after an initial burst of warm spring weather, it is yet again cool and wet, so in order to give myself a little taste of summer, I came across this lovely summer entertaining feature my husband, photographer Ian Wallace and I shot last summer for Food & Travel magazine in the UK.

As you can see from Ian’s stunning photos it was a lovely sunny day and the colours from the food, styling and flowers zing out at you. Rather than a formal sit down menu, the al fresco nature of the story led me to assemble sharing patters, ideal for a more relaxed ambience.

Scene setter for our summer menu

Seared tuna is one of my favourite ways of eating this meaty and some would say king of the ocean. Here it is served with a spiced chermoula salsa with a hint of chilli. Chermoula is a combination of herbs, spices and aromatics used as a marinade or sauce in many Arabic countries. The actual combination of ingredients varies widely from country to country and even region to region and this one is inspired by a version I had in a London restaurant many years ago. It is great with most types of meaty fish, chicken, and lamb or even drizzled over grilled vegetables.

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Moroccan tuna with chemoula salsa

Beef and anchovy are happy sparing partners and here, beautifully moist slices of rare beef fillet is served with a creamy anchovy dressing. A contrasting texture comes in the form of the crispy pangrattato, Italian for fried bread crumbs. It is spiced up here with a little red onion, garlic and fresh thyme.

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Thyme beef fillet with anchovy dressing and pangrattato

Alongside our main dishes are two pretty salad platters full of Mediterranean flavours – you can almost feel the warmth of the sun as you look at them. The orange, fennel, radish and olive crumb salad is my version of a dish I was served last summer by friends who love everything Spanish. They too had been inspired by this dish from Ibiza, one of the Spanish balearic Islands. I love the little sprinkles of blackness made by the olive crumbs.

To further complement our two main dishes is a platter of char-grilled asparagus topped with creamy burrata cheese – where balls of buffalo mozzarella are filled with a rich creamy centre that oozes pure yumminess when cut open. The dressing is made sweet with the inclusion of vincotta, a thick syrup made by the long, slow reduction of grape must, produced in the Emilia Romagna, Veneto, Lombardy, Apulia, and Marche regions of Italy. If is available from Itlian food stores or online. If you can’t find it, an aged or reduced balsamic vinegar is a good alternative.

Salad accomps copy
Ibiza salad with orange, fennel, radish and olive crumb & Asparagus, burrata and pistachio salad with vincota dressing 

I simply adore coconut, so any excuse really to use it in a recipe. It adds a wonderful moist texture to this simple cake made just that little bit more special with the passionfruit drizzle. You can sieve out the passionfruit seeds if you prefer, but I think they look great and I love the crunch they add.

Coconut and passionfruit cake 2 copy
Coconut cake with passionfruit syrup and raspberries

And if you don’t fancy cake, why not treat yourself to this delicious and decadent cocktail inspired, upside down cheesecake. It is a lovely end to this summer feast and the salty zing from the salted lime praline is lovely surprise.

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Margarita cheesecake pots with salted lime

Summer may still be a little ways off for us here in France, but at least I can dream of warmer evenings and delicious flavours to come.

RECIPES

Moroccan tuna with chemoula salsa

Serves: 6

6 x 180g tuna loin steaks

2 teaspoons smoked paprika

2 teaspoons ground cinnamon

2 tablespoons chopped fennel fronds (optional)

1 bunch coriander

1 large red chili, chopped

1 garlic clove, chopped

a pinch of saffron strands

juice ½ lemon

4 tablespoons extra virgin olive oil, plus extra to drizzle

salt and pepper

lemon wedges, to garnish

Trim the tuna steaks and brush with a little oil. Combine the paprika, cinnamon, fennel fronds if using, salt and pepper and press all over the tuna. Set aside.

Make the chermoula. Combine the coriander leaves and smaller stalks, chilli, garlic, saffron strands, lemon juice, oil and some salt and pepper in a mini food processor and blitz until smooth.

Sear the tuna on a hot barbecue or griddle pan for 1 minute each side and then rest for 2-3 minutes. Slice thickly and serve with the chermoula.

Thyme beef fillet with anchovy dressing and pangrattata

Serves: 6

1.25 kg beef fillet

2 tablespoons olive oil

2 tablespoons chopped fresh thyme

salt and pepper

pangrattata

3 tablespoons extra virgin olive oil

1 large garlic clove, bashed

100g day old bread, made into rough crumbs

½ small red onion, chopped

1 tablespoon red wine vinegar

25g pine nuts, toasted

2 tablespoons salted capers, rinsed

2 tablespoons chopped fresh parsley

anchovy dressing

125g aioli

3 anchovy fillets, drained and rinsed

1 tablespoon lemon juice

pepper

Preheat the oven to 190c/375f/gas mark 5. Rub the beef fillet with oil and then dust with the thyme, salt and pepper. Heat a frying pan over a high heat and sear the beef for about 4 minutes, turning to brown evenly. Transfer to a roasting tin and roast for 20 minutes. Remove from the pan and set aside to cool.

Meanwhile make the pangrattata. Heat the oil in a frying pan and gently fry the garlic for 3-4 minutes over a low heat until lightly golden. Discard garlic. Increase the heat, add the breadcrumbs to the pan and stir-fry for 3-4 minutes until evenly browned. Drain on kitchen paper. Combine the onion with the vinegar and set aside to soften for 15 mins. Drain and pat dry.

Make the dressing. Place the aioli, anchovies, lemon juice and a little pepper in a blender and puree until smooth. Cover and set aside.

To serve, place the breadcrumbs, onion, pine nuts, capers and parsley in a bowl and stir well. Cut the beef into thin slices (it should be lovely a pink in the middle) and top with some of the pangrattata, the anchovy dressing and a little extra drizzle of oil.

Asparagus, burrata and pistachio salad with vincotta dressing

Serves: 6

1 kg asparagus spears

2 teaspoons olive oil

200g ball buratta cheese

300g vine-ripened cherry tomatoes, halved

50g rocket leaves

25g pistachio nuts, chopped

15g Parmesan shavings

dressing

3 tablespoons extra virgin olive oil

1 tablespoon vincotto (or aged balsamic)

2 teaspoons white wine vinegar

salt and pepper

Trim the asparagus stalks and place on a tray, add the oil and season with salt and pepper, stir well. Cook on a hot griddle pan for 3-4 minutes turning half way through until lightly charred. Transfer to a platter and let cool.

Make the dressing. Whisk the ingredients together in a bowl.

Tear the burrata into pieces and arrange over the asparagus with the tomatoes, rocket and pistachio nuts. Drizzle over the dressing and serve scattered with parmesan shavings.

Ibiza salad with orange, fennel, radish and olive crumb

Serves: 6

50g pitted black olives

300g baby new potatoes

1 small head fennel, trimmed (fronds reserved for the beef)

8 large radishes, trimmed

3 oranges

3 tablespoons fruity extra virgin olive oil

2 teaspoons white wine vinegar

1 teaspoon honey

1 teaspoon whole grain mustard

a small fresh chervil

salt and pepper

Preheat oven to 140c/220f/gas mark 1. Make the olive crumb. Place the olives on a baking tray lined with baking paper and bake the olives for 1-1/2 hours until dried out. Leave to cool and then transfer to a chopping board. Chop finely until the mixture resembles fine crumbs.

Meanwhile, cook the potatoes for 10-12 minutes until just tender, drain, refresh under cold water and drain again. Pat dry and let cool. Cut larger potatoes in half.

Finely slice the fennel. Thinly slice the radishes.

Peel and thinly slice the oranges over a bowl to catch the juices and arrange the slices on a platter. Taking all the peelings and ends of the oranges squeeze any juice into the bowl. Whisk in the oil, vinegar, honey, mustard and salt and pepper.

Top the orange slices with the potatoes, fennel and radish slices and scatter over the chervil leaves. Top with the olive crumbs and serve drizzled with the dressing.

Coconut cake with passionfruit syrup and raspberries

Serves: 8-10

180g butter, softened

250g caster sugar

6 eggs

225 g desiccated coconut

225 g self-raising flour

250g Greek yogurt or crème fraiche

300g raspberries

passionfruit drizzle

150g caster sugar

150ml water

100ml passionfruit pulp, about 6 large passionfruit

Preheat the oven to 160c/fan-forced 140c/325f/gas mark 3. Oil and line a 23cm loose-bottom cake tin. Cream the butter and half the sugar together until smooth and then beat in the remaining sugar and eggs, a little at a time until combined (don’t worry if the mixture appears curdled). Fold in the coconut and flour until smooth and spoon into the prepared tin.

Transfer to the oven and bake 45-50 minutes, covering loosely with foil if the cake begins to brown. Cool in the tin for 5 minutes and then transfer to a wire tray and spike with holes.

Meanwhile, make the passionfruit drizzle. Place the sugar and water in a saucepan and heat gently to dissolve the sugar. Add the passionfruit pulp and bring to the boil, simmer gently for 8-10 minutes until reduced slightly and thickened. Spoon all but a few tablespoons over the cake and let infuse until cold.

Serve the cake in wedges with the yogurt, raspberries and remaining sauce.

Margarita cheesecake pots with salted lime

Makes: 8

200g white chocolate, melted

50g butter, melted

175g digestive biscuits, crushed

grated zest and juice 3 limes

100ml tequila

250g caster sugar

600g soft cheese

250ml cream

1 teaspoon sea salt

Finely grate 50g of the white chocolate into a shallow bowl. Take 8 martini or margarita glasses, dip the rims into cold water and then into the grated chocolate to coat the rims. Set aside for 5 minutes.

Melt the butter in a small saucepan and pour into a bowl. Add the digestives and stir well until evenly coated. Divide between the glasses pressing them down lightly using the end of a rolling pin. Chill until required.

Combine the lime juice, tequila and half the sugar in a small saucepan and heat gently, stirring to dissolve the sugar. Bring to the boil and then remove from the heat. Leave to cool completely.

Melt the remaining chocolate in a bowl set over a pan of gently simmering water (do not let the base of the bowl touch the water), stirring until the chocolate is melted. Allow to cool for 5 minutes.

Place the cheese in a food processor with the tequila lime mixture and blitz until smooth. Then stir in the melted chocolate and cream and blend again. Using a piping bag with a large lain nozzle divide the mixture between the glasses. Chill for at least 2 hours.

Make praline. Line a baking sheet with baking paper. Combine the remaining sugar with 2 tablespoons water in a small saucepan and heat very gently, stirring until the sugar is dissolved. Bring to the boil and cook without stirring for a further 5-6 mins until the liquid turns golden brown. Pour the caramel onto the prepared tray and leave to go cold.

Roughly crumble the praline and place in a food processor with the lime zest and salt and blitz to make a slightly chunky crumb mixture. Spoon onto the set creams and serve at once.

Copyright Food & Travel, 2017

Recipes,  Louise Pickford

Photographs, Ian Wallace

A good time was had by all

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As followers of my blog know, I ran my first ever pop up dinner on Saturday night, at the beautiful workshop venue Les Soeurs Anglaises in the Dordogne. Armed with fresh herbs, fiery chillies and a vat of fish sauce (note to self – make sure you have the lid on tight before transporting in the car!) and aided by the brilliant Sue Holland in the kitchen; her husband Ian, front of house and my Ian, head waiter (and photographer extraordinaire) we got through the evening with no mishaps or food disasters.

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Guests arrived promptly at 7pm and were seated in good time by 7.30pm. The amuse bouche – an explosion of Thai flavours – Betel leaves, home smoked trout, garlic, chilli paste, nam jim, herbs and salmon roe was followed by a Thai green curry soup, with a choice of either prawn, chicken or vegetarian. The main course for meat eaters was one of my favourite Vietnamese dishes, Caramel pork belly and was served with steamed jasmine rice and a tangy Green papaya salad that balanced the sweet richness of the pork. Vegetarians didn’t miss out on big flavours as they enjoyed Puffed tofu with chilli tamarind sauce, the rice and papaya salad.

From the convivial hum emanating from the dining room it seemed everyone was happy and the clean plates arriving back to the kitchen confirmed this. With the meal two thirds complete, Sue and I were able to catch our breath before adding the finishing touches to the dessert – Roasted tamarind pineapple with coconut sorbet and coconut caramel brittle.

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The evening drew to a close with the coffee or jasmine tea and diners left satisfied and full. The pop team had survived the night and we are all looking forward to hosting our next pop up – sometime in late April or early May.

I would like to thank my co-workers and of course Katie and Mike, owners of Les Soeurs Anglaises, for not only allowing us to use their venue but for gathering friends and family and spreading the word.

 

 

Exciting news…….my first pop up dinner

Silver Kitchen Restaurant Flyer (2)

I am so excited to be co-hosting my first ever pop up dinner at the beautiful Les Soeurs Anglaises in The Dordogne, SW France. I am also thrilled to be joined by fellow chef, artist, blogger and dear friend Sue Holland. Sue and her husband Ian, originally from Australia, co-owned and ran the wonderful seafood restaurant Customs House, in Baltimore, Co.Cork. Ireland. for 10 years before moving to France. Sue cooked whilst Ian was front of house and together they held the coveted Bib Gourmand in The Michelin Guide, from 2000 to 2006 as well as Seafood Restaurant of the Year 2004, Georgina Campbell’s Guide. In France they ran ” La Vielle Poste” Restaurant, Champagnolles, Charente Maritime from 2009 – 2011. Sue now spends her time cooking for various events, travel and posting on her great blog. https://customshouse.wordpress.com/

I am so looking forward to this new experience and with Sue alongside me I am super confident that the evening will be a huge success. Of course much of the ambience of the evening will be down to our beautiful location.

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Katie Armitage and her Husband Mike will welcome you to their stunning home and event venue, where they hold workshops throughout the summer months in the beautiful converted barn.

Tickets are limited and it is a first come first served event. so anyone in the area of SW France on 10th march, get in touch. I am going to be holding more of these dinners, so stay tuned.

 

 

 

Recipe of the week……….pork

Pork with spring greens

A lovely combination of tender pork fillet and mixed spring greens in a light buttery stock. Delicious with or without crème fraiche.

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Serves: 4

4 large slices Parma ham

2 x 350g pork tenderloin fillet

50g butter

2 shallots, finely chopped

1 garlic clove, crushed

2 teaspoons chopped fresh thyme

1 leek, sliced

250g cabbage hearts

100g broccoli florets

250ml chicken stock

150g frozen peas

2 tablespoons chopped fresh herbs such as mint, chives and parsley

salt and pepper

crème fraiche, to serve (optional)

Preheat the oven to 200c/400f/gas mark 6. Lay the Parma ham slices flat on a board. Cut each pork tenderloin in half crossways to give 4 x 175g pieces. Season lightly with salt and pepper and wrap each one with the ham, securing in place with cocktail sticks.

Heat the oil in a large frying pan and once hot, sear the pork fillets for 3-4 minutes until evenly browned. Transfer to a roasting tin and roast for 15 minutes. Remove from the oven and rest, covered for 5 minutes.

Meanwhile, melt half the butter and gently fry the shallots, garlic, thyme and a little salt and pepper over a low heat for 5 minutes. Add the leeks, cabbage and broccoli and stir well then add the stock. Simmer gently, covered for 5 minutes. Add the peas and cook for a further 2 minutes.

Stir in the remaining butter and any pork juices, cover and let sit for 1 minute. Serve the pork with the vegetables and pan juices, with a little crème fraiche, if wished.