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Monthly Archives: April 2010

  • Day at Perch Hill

    The most beautiful place for a cookery demonstration? I think I was there on Wednesday. Sarah Ravens garden is truly outstanding and a perfect venue for a bunch of colourful old Ottolenghi recipes, plus a some new ones from Plenty: Gruyere and rosemary cake, Watercress and chickpea soup, Beetroot with preserved lemon relish and more. I am there again on June 8th! Call to see if they have any places left: 0845 092 0283. I don't think they do, though. Sorry.
  • New canape menu

    We've been spending the last couple of weeks re-writing and re-trying our canape menu. The new menu is full of our latest creative ideas. We are now fully ready for all manner of spring garden parties, cocktail events, fancy gatherings, or whatever comes to mind. Cheers!
  • Carrot cake

    One of our fans lost her recipe for our carrot cake. So here it is again. Note, it is the same recipes as in the Ottolenghi Cookbook Serves 6-8 160g plain flour ½ tsp baking powder ½ tsp bicarbonate of soda 1 tsp ground cinnamon ¼ tsp ground cloves 1 large free-range egg 1 free-range egg yolk 200g sunflower oil 270g caster sugar 50g walnuts, chopped 50g desiccated coconut 135g carrot, roughly grated 2 free-range egg whites a pinch of salt Icing 175g cream cheese, at room temperature 70g unsalted butter 35g icing sugar 25g honey 30g walnuts, chopped and lightly toasted 1 Preheat the oven to 170°C/Gas Mark 3. Grease a 20cm springform cake tin and line the base and sides with baking parchment. 2 Sift together the flour, baking powder, bicarbonate of soda and spices. Lightly whisk the whole egg with the egg yolk. 3 Put the sunflower oil and caster sugar in the bowl of an electric mixer fitted with the beater attachment and beat for about a minute on a medium speed. On a low speed, slowly add the beaten egg. Mix in the walnuts, coconut and carrot and then the sifted dry ingredients. Don’t over mix. 4 Transfer the mixture to a large bowl. Wash and dry the mixer bowl, making sure it is totally clean, then put the egg whites and salt in it and whisk on a high speed until firm peaks form. Gently fold the egg whites into the carrot mixture in 3 additions, being careful not to over mix. Streaks of white in the mixture are okay. 5 Pour the cake mixture into the prepared tin and bake for approximately 1 hour; it could take longer. A skewer inserted in the centre should come out dry. If the cake starts getting dark before the centre is cooked through, cover it with foil. Let the cake cool completely and then remove from the tin. 6 To make the icing, beat the cream cheese in a mixer until light and smooth. Remove from the mixer. Beat the butter, icing sugar and honey in the mixer until light and airy. Fold together the cheese and butter mixes. Spread waves of icing on top of the cake and sprinkle with the nuts.
  • Good Food Producers Guide

    Hurrah! We are in the Good Food Producers Guide 2010. This is a fully independent guide, written by the award-winning Daily Telegraph food writer Rose Prince, listing the best places to buy food in the United Kingdom, ranging from farm shops to delis, food markets to specialist producers. You can order your copy here.

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