Thursday, 26 January 2012
Beautiful Stephanie would make us these eggs while we were working together on The Gingerline (check out their website for the last event we worked together) and I don't think I would have made it through some of those days without this simple dish to kick-start my day.
Poached, scrambled or boiled eggs on sour-dough toast, garnished with chopped parsley, chilli flakes and your choice of condiments; I have gone for homemade chilli jam (thanks to the lovely Miss Green for giving me a pot!) and mayo topped with green chilli sauce by El Yucateco. I crave these eggs regularly and have to have them at least once a week.
Thank you Steph!
Friday, 20 January 2012
This meal is so worth a page or two. It was delicious! Invited down to Colliers wood to celebrate my sister Emily's birthday we all tried our hand at sushi making and it was a really great meal and lovely to get so involved.
My brther in law Jack is a practised Goyza maker and taught us how to make them from scratch with fresh pork mince, raw prawns, chillies and spices and they were amazing and very impressive. Here we all are preparing and then gorging ourselves on the fruits of our labours...
|Salmon, tuna, prawns, scallops, avocado, cucumber, crispy salmon skin, wasabi|
Created for my younger sisters birthday then refined for my elder sisters a couple of weeks later this is the first cake recipe I have made up from scratch and I am quite proud of the results. Light and moist this cake has gone down very well on both occasions and would also work very well as a dessert cake with a drizzle of cream or some nice ice cream.
10oz Ground Almonds
8oz Caster Sugar
1tsp good vanilla essence
1tsp baking powder
125g Melted butter
Separate the eggs and beat the whites into soft peaks. Add the almonds, caster sugar, vanilla, egg yolks, melted butter and baking powder and fold into the egg whites. Fold in 2/3 of the raspberries and pour the mixture into a large, greased and lined cake tin. Lightly place the remaining raspberries onto the top of the cake mixture. Bake at gas mark 3-4 (160 degrees/ 150 degrees with a fan assisted oven) for 40 minutes or until the cake is golden brown on top and is cooked through when tested with a skewer. When cooked allow to cool in the tin before removing and dusting with icing sugar. For a grand birthday cake divide the mixture between two smaller tins and sandwich together and ice using a white chocolate ganache.