June 30, 2011
This is not really a recipe, but a big huge run-to-the-farmers-market right now recommendation!
Heirloom tomatoes are amazing! So so tasty, better than any tomato I have had from a shop, up there with fresh from the garden tomatoes. They are basically tomatoes that have been openly (naturally) pollinated, ‘non-hybrids’… naturally grown! And the taste proves it. Read more here.
I am going to be keeping my eyes out for these, they are more expensive but so so worth it.
You can see by all the different colours you are putting goodness into your salad.
They come in all sizes too, check out these bad boy!
a selection of tomatoes, different colours is good here
a pack of/150g soft goats cheese
semi skimmed milk – up to 50ml
basil and/or mint
(rough quantities but I estimate you could make 6-8 little starter size salads or 2-4 main size salads with this amount of cheese)
1. First pop your goats cheese into a large mixing bowl and pour a little of the milk in and whip with an electic mixer until combined, keep going until the cheese becomes a good mousse texture and is airy and light.
2. Make your herb salt by chopping up your soft herbs and blending with seat salt until combined (you need very little so use as much salt as you think you’ll need or make extra to use on other dishes)
3. We also made a very simple light dressing by cooking a little vinegar, white, white wine or cider would work here, with some sugar until it reduced a little, then added the tomato juices.
So to make this pretty salad (it’s so pretty I think I must have taken 50+ photographs!) we start with a big slice of the big tomato for a base…
Then arranged our chopped tomatoes on top
Then start to add your cheese, we made our into little balls using teaspoons… then placed them on top of the arrangement.
Then drizzled the dressing and arranged some pea shoots (my fave green garnish) and then sent them off to our guests. We also made a little salad for ourselves and I have to say it really is the perfect summer starter I cannot think of anything nice than sitting in my garden eating (a big version) this with a glass of white wine.
I apologise for the many many photographs but I just love the colourful prettiness I couldn’t stop snapping, I hope you enjoyed them!
June 29, 2011
The first recipe I am going to share is an easy one, and great for right now with all the sunshine we’re having this week.
The colour is great you can see the health!
This is a great slimming lunch, nothing bad in there and eat enough and you will be full; believe it or not… I used to live on this when I worked in restaurants.
This makes 2 small portions, or 1 large.
2 small shallots
1 large clove garlic
2 tsp olive oil
1 large cucumber, cut into small chunks
1 large pepper
2 tsp good balsamic vinegar
sea salt and black pepper to taste
1. Saute the shallot and garlic over medium heat for about 3 minutes, until the shallots start to go nice and clear do not let them brown.
Meanwhile, cut the pepper into chunks and remove all its seeds.
2. In a food processor or blender, puree the shallots, garlic, cucumber, pepper, vinegar, and salt together for about 2 minutes. Taste and add more salt if necessary. Keep blending until completely smooth.
Serve chilled and cool your lunch break down!
We also added a little cube of tomato and basil jelly and I found an easy recipe here if you want to recreate this dish for your next dinner party.
A little extra effort for a wow!
June 28, 2011
So I wanted to share our second supper club photographs with you…
It was yet again a lovely two nights, I had a great time watching and helping prepare the food and even more fun serving it and meeting all the lovely people who came to eat it.
I love to make a little treat for our guests, I think the ladies appreciate it more than the men though.
To start there was a beautiful cucumber gazpacho with a little square of tomato and basil jelly.
This is possibly my favourite summer lunch ever, when I worked at Moreish I ate it all the time when it was on the menu.
We served them in long shot glasses and I just put the serving plate in the middle of the table for everyone to grab themselves one.
The salad was made with heritage tomatoes, these are definitely the best tomatoes I have ever tasted, the fact that there are different colours and tastes is just amazing.
I absolutely loved this salad, we served the tomatoes with a goats cheese and homemade herb salt. Simple and delicious. I could eat this everyday.
The herb salt was the kind of tiny detail that makes a dish brilliant.
Then came the main event, the lamb… this was seared and roasted with a herb crust… a more refined version of the dish I made last week.
We served this with braised lettuce (a must-try at home) and confit potatoes; the naughtiest of them all!
Plus a dressing of salsa verdi. A very summery and light lamb dish.
The vegetarians had it made also, I am not sure which dish I would have prefered.
Tim made pithiviers (basically the french version of our pasty or pie) with butternut squash and ricotta with sage and served these with some beautiful wild mushrooms and spinach.
I am definitely going to make some of these soon.
So feeling full just reading? Well there are still 3 courses to go, weren’t we good keeping it all light?
The pre-dessert was another little shot glass fun, a mini ‘black forest gateau’, with kirsch soaked cherries, a very light chocolate mousse then topped with a little single cream and a fresh cherry.
I actually got to try one of these on the friday and they were so delicious, much lighter than they looked. The kirsch cherries… well! I might make up a batch they could jazz up any dessert.
Then for the dessert we served a berry mess, or tidy look how perfect they are… little trick is to use a piping bag, then they look like this;
Served with some spiced berries, which I would love to give you all a taste of.
Such a simple addition but I think I will never make this dessert with fresh fruit again as it was so worth the little bit of effort to push this up into WOW!
And finally we served our guests a mini cheese plate, just like the Moreish version. Each cheese comes with its own homemade accompaniment which again make this dish that little bit more special.
I am going to share recipes and how to’s all week for all of these wonderful courses!
You can see more about this and the previous supper by clicking on the supper club tag and at the end of this week I will also announce the next date, YEP we have them in the diary already.
Please email fullasaneggsuppers at gmail if you would like to find out more and join the mailing list.
June 24, 2011
June 21, 2011
On Sunday for Fathers Day the Boy and I treated my Dad to a trip to Demuths, a treat for him and for us.
Finally I made it back to Demuths, I used to be more of a regular visitor but I hadn’t been for years before this visit. I was very excited.
The restaurant is in lovely Bath, tucked away down a little side street near the baths.
I have a little soft spot for restaurants in old buildings that are really not meant to be restaurants, I love Demuths’ little rooms and corners. It’s still very bright and airy though, it’s the high ceilings.
I would never pretend to be a restaurant reviewer, I am passionate about food but I am very much a learner, I offer recommendations of places I have visited and loved.
On the same vein I cannot be a restaurant reviewer because it is rare I go somewhere and eat 3 or more courses, I just can’t do it, so I can rarely offer a comprehensive view of the menu. I even stuck to water this time so I cannot even comment on the wine list.
I will comment on the food though… it’s great!
Demuths is a vegetarian restaurant and everything is oh so delicious and fresh and although I never leave Demuths feeling like I cannot move I always leave full and satisfied.
Next time I am in Bath I will have to pay them a visit.
This was served with rapeseed oil and an applely balsamic, different to olive oil. I approve!
Like I said I am rubbish at eating three courses so I had to leave the starters and light bites, it was a hard decision but knowing how great and pretty the desserts are I had to skip it or I’d pay later!
I really wanted to try the Crostini though, maybe I’ll have to go back soon for a little lunch.
Dad and I went for the Ricotta Tart and the Boy ordered the Urid Wadis, which are little pounded lentil dumplings.
I love pastry, tarts and pies are up there as some of my favourite things to eat, I was worried this would be a little bland but it really wasn’t. The tart was quite strong-tasting and served with amazing roasted new potatoes and confit tomatoes.
Much more filling than I thought it would be.
These are the little dumplings. Unfortunately I didn’t get to try (I was too interested in my food!)
It came with a little jug of sauce which had all the spice, the waitress said maybe try a little before you pour it all on see how spicey it is… but the Boy didn’t do that. He likes spice so he just poured it all on. he very much enjoyed it and although was also afraid he’d be leaving hungry, he was stuffed.
Dessert! Always my favourite course here… and they had my most favourite dessert, Posset!
My Dad and the Boy had a chocolate mousse, which the chef said wasn’t quite set but we were welcome to have it if we didn’t mind… we didn’t.
It definitely wasn’t set but I think it looks good like this, like a little sunken pudding. It was very rich and gorgeous but I am glad, after my tart that I didn’t have a whole one.
That biscuit has pink peppercorns in it!
My blood orange posset came with rhubarb and oats. Loved it, could have eaten another.
Once again I will insist you try fresh tea leaves if you haven’t yet, they really are 100 times more delicious than tea bags!
As you can guess I love Demuths, I highly recommend it for all, even if you are a massive carnivore you can appreciate it (the Boy loves it)
They also have a cookery school, which one day I will definitely be doing a few courses.Vegetarian food is something that really impresses people when you do something interesting.
June 20, 2011
So the second Full as an Egg supper is nearly here!
I am hosting for a chef, that chef is Mr Tim Moores of Moreish in Redland…
I used to work with Tim at Moreish and although I no longer work full time in the restaurant industry I do still love it and am very happy to be able to get back into it in a small way.
We have big plans for Full as an Egg Suppers and hope that this is the start of something great, this is only our second supper, the first one was so much fun for us and we had great feedback from all of our guests (some of whom are returning already!) so come and check it out, it’s a bargain!
So! The Menu arrived from Tim about 5 minutes ago and I cannot wait to share it, here it is…
pre starter… cucumber gazpacho with a tomato & basil jelly
salad… heritage tomato salad with a herb salt & goats cheese
mains… rack of lamb, herb crust, salsa verde, confit potatoes + braised lettuce or butternut squash, ricotta and sage pithivier + wild mushrooms
pre dessert… black forest gateau
dessert… summer berry mess
cheese course… selection of English cheese, each served with its own accompaniments + crackers
I love this menu! As you can see from recent posts I am so into lamb right now, and heritage tomatoes are my favourite.
So details are here, and we do still have a few spaces left.
Do get in touch if you would like to come. Excitement!
June 20, 2011
I only recently tried lamb, it was a lamb Wellington at Goldbrick House and it was amazing.
And then I had lamb chops at Souk and so I decided to try to cook some myself. The Boy’s sister was staying with us this week and it’s her favourite. Perfect timing.
So the Boy and I took a walk to our local butchers; Rare on North Street. They were closing up, we didn’t know what to do! But then someone popped their head out and asked what we were after, then sorted it for us.
Service! This is the kind of place you want down the road. The meat is pretty special too.
I actually wanted cutlets as I find chops a little fatty and being a squeamish ex-vegetarian I am not the best at getting the maximum meat off them, but nevermind.
So for 4 people you need;
1/2 lamb chops per person depending on size
150g (roughly) breadcrumbs
25-30g (roughly) grated parmesan
2-3 sprigs of rosemary, chopped
30-40g buckwheat flour
sea salt and pepper
2 eggs, whipped together
served with sweet potato chips and green beans and peas with mint and lemon juice
1. Get your sweet potatoes going, chop 3 medium-sized sweet potatoes into wedges, drizzle in olive oil, crack lots of sea salt and black pepper and pop in the oven at 200c for about 30-45 minutes depending on your oven
2. Mix your breadcrumbs, parmesan and rosemary together, get three shallow bowls, with the flour in one, eggs in the other and the bread crumb mix in the third, put them in that order and coat your chops. First coat in flour, then egg, then breadcrumbs. Continue until all chops are covered.
3. Get some salted water boiling and chuck in your green beans and peas, and cook for 2-3 minutes.
4. Then heat up a griddle pan or frying pan, use a little olive oil and get very hot then fry each side for 1-2 minutes depending on size. Then pop in a pre-heated roasting tray and pop in the oven for another 2-3 minutes.
Don’t forget lamb should be pink and you can always cook a bit more if needed.
5. When the beans and peas are cooked drain and chop some fresh mint and squeeze a lemon and stir it all together.
Drizzle with some balsamic reduction and serve. Easy dinner party idea.
Once again this is from my scrapbook of recipes, no idea where from so please let me know if you do!