Thursday, 20 October 2016

Recipe: Apple and Calvados Cake

Celebrating world Apple day, 21st October  with a delicious and comforting cake. Using almost all parts of the apple to make  a real treat. No waste!
Happy Apple day!

Apple and Calvados Cake recipe

prep time:  30 minutes + baking time (50mins)
Medium Bundt cake mould - 1L
serves 6

2 cups  chopped apple (250g); I used Bramley - reserve the skins
1 cup caster sugar, 200g
2 large whole organic eggs, 120g
2 teaspoons baking soda
2 teaspoons ground cardamom
1 teaspoon vanilla extract
1 & 1/2  cups plain (all-purpose) flour, 180g
1/2 cup flavourless oil, 200 ml
35ml of Calvados

1. pre-heat the oven to 170C. prepare a bundt cake tin grease and flour it.
2. Mix all the dry ingredients in a medium bowl - reserve
3. In a blender, add the apple skins, eggs, oil, vanilla extract and Calvados. Blend very well, until the apple skins are very fine.
4. Add the wet ingredients to the dry ingredients and mix with a spatula, until well combined. Place in the prepared tin.
5 - Bake in a greased pan for about 50 minutes
6. Let it cool for 10 min, in the meantime make the caramel sauce

Calvados Salted caramel sauce
1 cup brown sugar, 200g
 6 tablespoons salted butter, cut up into 6 pieces, 100g
 1/2 cup heavy/double cream, 120ml
 1 teaspoon salt, I use Maldon
 1/2 teaspoon of vanilla extract
 1 tablespoon of Calvados

Place all ingredients, except the Calvados a pan let the sugar dissolve cook for 5 minutes, switch off the heat and add  Calvados.  Drizzle over the warm cake.

Tip, caramel sauce:
It will keep a couple of weeks in the fridge and 1 day out of the refrigerator.

Until next time why not join me on  InstagramTwitter and Facebook…X

Monday, 10 October 2016

Brigadeirão, Brazilian chocolate flan recipe

The brigadeiro  (Portuguese for Brigadier); is a common Brazilian sweet, created in 1940. It is common throughout the entire country and is present in almost all the major Brazilian celebrations.
The brigadeiro is made from condensed milk, cocoa powder, butter and covered with chocolate sprinkles. It's a childhood favourite.

This sweet is so popular that it has been the inspiration for many other spin-offs like ice creams, cake topping, sauces, etc.  This recipe is a twist on the pudim-de-leite, another famous Brazilian dessert very much like a creme caramel, but this recipe adds chocolate and sprinkles just like brigadeiro!

Brigadeirão recipe

1 can of condensed milk (395g)
1 can of double (heavy) cream (400g)
100g of cocoa powder, I use Green & Blacks Organic
2 tablespoons of brown sugar
 1 tablespoon of butter at room temperature
 3 large organic eggs, at room temperature
 butter for greasing
 chocolate sprinkles to decorate

1) grease a mould around 20cm x 9 cm deep. reserve.
2) pre-heat the oven 180 ° C
3) Blend the condensed milk, cream, chocolate powder, sugar, butter and eggs. When smooth, pour into a rounded shaped mold with a central hole (20cm in diameter) greased well with butter.
4) Cover with aluminum foil and bake in a water bath in a medium oven (170 ° C) for about 1 hour and 30 minutes.  Leave to cool down a bit for 30m minutes
5)Unmold still warm and decorate the entire surface with chocolate sprinkles. Refrigerate for about 6 hours.
Until next time why not join me on  InstagramTwitter and Facebook…X

Sunday, 9 October 2016

London's longest dinner party

What best than starting the weekend with a bubbling brunch?

La Belle Assiette created a beautiful dinner party which spanned over two days over this weekend. It included 100 courses served to 100 guests matched with Nicolas Feuillatte top Champagnes. They created the longest dinner party of the year in London!

I was invited to the brunch which included nine courses of some delicious food prepared in front of us by Chefs Zoe McReynolds and Christopher White at Venturi’s Table in Wandsworth.  The chefs cooked continuously for 1,000 minutes, all cooking methods from sautéing, frying, blanching, boiling, to sous-viding,  piping and more!

La Belle Assiette did a fantastic job showcasing how the business work, particularly since private chef at home dining, is becoming increasingly popular in London.
What a feast! 

Find out more about La Belle Assiette this event was sponsored by Nicolas Feuillatte Champagne house. 

Chefs Zoe McReynolds and Christopher White

Fizzy Oranges - with champagne and mint

platting up
Eggs Benedict  - very good hollandaise sauce
Cinnamon brioche topped with orange cream

Kedgeree - La Belle Assiette way - delicious! rice:  star anise, cinnamon turmeric madras chilli chopped coriander
quail egg: mash parsley smoked haddock

Mackerel with celeriac and beetroot topped with Mackerel volute and celeriac foam  - pretty and very tasty

double hash

Pain au chocolat
Mexican  eggs - baked egg, beans - the champagne Palmes D'Or by Nicolas Feuillatte  1998 - Grapes: Chardonnay and Pinot Noir.   Brioche  elegant refined  8 yeas in the cellar  complex toasty notes
in a super swish bottle.

Little morsel of deliciousness - pancake topped with maple cured bacon

Disclosure: I was a guest of Nicolas Feuillatte Champagne at this event.  All views are my own.

Related Posts Plugin for WordPress, Blogger...