Month: November 2010

Le Café Anglais

Le Café Anglais isn’t the first restaurant that springs to mind when I think of where to go for a Sunday roast, but our friend was visiting from Edinburgh with her Scottish boyfriend and my foodie friend suggested it. So 7 of us descended there on Sunday afternoon. I love the decor of the place, I’m a sucker for elegance and Le Café Anglais is oozing with it. The restaurant is very spacious due to the high ceilings and is also bright and airy due to the large windows, white walls and crisp white tablecloths. Rowley Leigh opened Le Café Anglais in 2007 and is well known for his modern British Cooking. It is situated in Whiteleys shopping center in West London, but don’t let that put you off. The restaurant has it’s own separate entrance on the ground floor and you’re then transported in a lift to the main room on the first floor. The menus were placed in front of us and the decision that I had made to have the roast before …

Green & Blacks search for a Taste Assistant

Have you heard? Green and Blacks have launched a nationwide search to find a brand new Taste Assistant! The lucky candidate will work along Head of Taste, Micah Carr-Hill and will be responsible for developing new flavour combinations for the brand. Sound good? You’ll get to travel the world to source the very best ingredients and devise new products. Is this your idea of a dream job? Then what are you waiting for, enter now! The job won’t come easy though, Micah is looking for the person that has the ultimate taste buds as well as smell. He’s looking for someone that fully understands the difference between taste and flavour – to enter simply head to http://www.pieceofgreenandblacks.co.uk. Closing date for entries is 16th December 2010. The successful candidate is expected to take up their role early 2011. I am a self confessed chocoholic. I can’t go a day without eating at least a teeny bite of the delicious brown stuff. Green & Blacks Creamy Milk is my bar of choice so imagine my delight when …

Coach and Horses, Farringdon

A friend of mine was recently pronounced head chef of The Coach and Horses. Having never tasted his food before as he used to work outside of London, a big group of us decided to go down one Thursday evening and try it out. His name? Harry McKenzie. Remember that one. I have read some great reviews and fellow blogger Neil Davey (The Lambshank Redemption) hails it as his favourite pub in London. I can see why. The menu is not for the faint hearted (or the veggie). However, knowing that 2 of our group are vegan, Harry concocted an extra special 3 course meal consisting of Wild Herbs and Sea Vegetable Tempura to start, Celeriac, Candied Beetroot and Squash Lasagne with foraged Mushroom Risotto, Wild Chervil and Cobnuts for main and Chocolate Mousse, Apple Sorbet and Herb Crisps for pudding! The Coach and Horses homemade Scotch Egg has been the talk of the town for a while so I decided to order it as my starter. It is on the bar menu but I …

No bake Rhubarb Cheesecake

Hemingway parties are always full of delicious food and the annual bonfire party is no exception. Each year, a range of pies and an array of puddings (including the infamous ‘bonfire cake’) are made to feed the 100+ guests. This year, I helped out by making a couple of puddings. I made the no bake rhubarb cheesecake and the bonfire cake, this year made from Panatonne and decorated with a rich chocolate butter cream, Cadbury’s flakes, mint Matchsticks, Terry’s chocolate orange segments and Smarties. The cheesecake was a bit of an experiment. Jacks mum and I decided to add rhubarb pulp to the cheese topping and make a jelly out of the rhubarb juice for the top. The result: There wouldn’t be a Hemingway bonfire party without carved pumpkins – so we set to work and carved away. Unfortunately mine is the rather amateur looking one! No bake rhubarb cheesecake Recipe 1 pack Hobnobs 50g unsalted butter, melted 2 x 250g tubs marscapone 400g fresh rhubarb 100g golden caster sugar 3 tbsp water 100g golden …

Chocolate soufflé recipe

I have had the fear of God put into me about making soufflé. I have often wanted to try one but been put off by countless disasters that I have seen on TV. My boyfriend needed a couple of egg yolks for dinner a couple of weeks ago and rather than seeing the egg whites go to waste, I decided to bite the bullet and make a chocolate soufflé. It was probably one of the easiest puddings that I have made in a while. Chocolate soufflés are notoriously harder to manage as the chocolate is so dense that it can ruin the whipped egg white. The way to get around this is by taking a small amount of egg white out and adding the chocolate to this before folding it back into the rest of the egg whites. I’d suggest to serve with Haagen Daaz Vanilla Ice Cream. Ingredients Serves 4 100g good quality dark chocolate (I always use Lindt. This time I used 50% Cocoa) 50g Golden Caster Sugar 4 Egg Whites 2 Egg …