Author: Sarah Kemp

Coach and Horses, Farringdon

Published by

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

Published by

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

Published by

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 …

Lantana – the best brunch in London?

Published by

The Greedy Diva recommended Lantana when we met up shortly after I had visited her hometown of Melbourne. I told her how impressed I was with the breakfasts, brunches and cafe culture in Australia and how frustrating it is to come back to London and not have great food like that widely available. Put it this way, there isn’t a Starbucks on every corner over there. I was in Australia for a month and in that time visited Perth, Melbourne and Sydney. Most of the places that I ate served delicious food and I didn’t have a bad meal (apart from the Vietnamese that some of you may have read about). I was excited by the fact that most places, even little convenience stores sold what appeared to be delicious, delectable homemade banana bread and (I am told) great coffee. Two places that really stood out for me were Fringe in St Kilda, Melbourne and The Food Pharmacy in Dunsborough. Above is French toast with fruit compote and creme fraiche at Fringe. Being a food …

Duck Egg Lemon Curd Cake

Published by

Why have I never used duck eggs in my baking before?! I tried Clarence Court duck eggs in a lemon curd cake over the weekend and I have to say, I’m converted! A sponge baked with duck eggs is lighter, fluffier and richer than a cake baked with chicken eggs. The duck egg yolk has more fat than a chicken egg (which makes the cake richer) and it’s white has more protein (meaning fluffier when whipped). I decided to bake a simple lemon sponge and I filled it with lemon curd. The result? Try it for yourself! Ingredients 200g self raising flour 200g golden caster sugar 200g unsalted butter 4 duck eggs (I substituted one duck egg for one chicken egg) zest of one lemon 1 tsp baking powder 2 tbsp milk Method 1. Pre heat oven to 180degrees c 2. Cream butter and sugar together 3. Sift in the flour and add all of the other ingredients. Whisk together until the batter is smooth and creamy 4. Spoon into a cake tin and bake …