Thursday, 23 June 2016

Bolinhos de Chuva, Brazilian Mini Doughnuts recipe


Bolinho de chuva,  translates as rainy day doughnuts, it is one of those recipes that back home we usually you don't look it up, we just make it by heart or make up as you go along.   This recipe is the perfect treat on a raining day - so the name  Bolinho de Chuva ( rainy day little/mini doughnuts).  Wet outside and comfort treat in the house ideal pairing to a cup fo tea or coffee.
Nothing like a sweet childhood memory...

Bolinho de chuva, Brazilian rainy day doughnuts recipe


Yield:  about 20-25 (small doughnuts)

Ingredients
1 large organic egg
1 tablespoon butter, melted (15g)
1/2 cup of sugar, 90g
1/2 cup of whole milk, 100ml
1 cup of plain/all-purpose flour, 200g
1 teaspoon of vanilla extract
pinch of salt
2 teaspoons of baking powder (for cakes)
1L flavourless oil to deep fry

Decoration: powder sugar and grounded cinnamon

Method
1)In a bowl mix 1 egg, 1 tablespoon of butter (melted)  and 1/2 cup sugar
Mix well to form a light batter and the sugar has dissolved.
2)add 1/2 cup milk and 1 cup of flour , 1 teaspoon of vanilla extract, a pinch of salt and 1 dessert spoon of baking powder.
3)Blend everything very well.
4) Heat the oil in a deep pan to medium heat around 160-180C, drop the batter by teaspoonfuls into the hot oil.  Let the nuggets fry for around 4 minutes, max of 4-5 at a time.
5)take them out with a slotted spoon, drain on paper towels
6)coat them in a sugar mixed with cinnamon. Serve immediately.

Tips:
1) Keep an eye on the hot pan. Don't leave them frying in very high heat oil as it will burn outside and not cook on the inside.
2) a spoonful of chocolate powder too if you want for chocolate flavour
3) You can add any other spice to the batter and sugar sprinkle at the end
4) add a mashed banana to the batter for extra flavour.
5) you can serve with chocolate or salted caramel sauce on the side too.
6) you can add chocolate chips to the filling

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

Sunday, 19 June 2016

Emlyn restaurant, Box Hill, Surrey


Box Hill

Box Hill

30 kilometers from southwest of London, you can find Box Hill. It is a summit in North Downs, Surrey, with its name derived from an ancient box woodland. An estimated number of 850,000 tourists visit Box Hill annually and enjoy its numerous attractions and astounding views.

Emlyn Restaurant



Those who are visiting Box Hill can enjoy a gastronomic feast by visiting Emlyn Restaurant. It has long been considered by many visitors as one of the best places to have a sample of British cuisine in the area. More than the food, it has a lush garden and a historical setting, which make it more charming.

I was invited to a special dinner;  the Surrey Food chat, that was born after the very opinionated London-based restaurant critic; Jay Rayner was less than complimentary about the Surrey food scene a few years ago. Local chefs, suppliers, and farmers have come together to form a task-force to change the perception that Surrey hasn't got what it takes on the food scene in the UK.

The star of the restaurant is Nick Sinclair, a young chef from Surrey. He has assembled a team at Emlyn, composed of young and dedicated chefs, who are working towards his goal in being able to put Emlyn Restaurant in the UK dining scene. Along with others in the food and dining industry, he is committed to elevating the food establishments in Surrey.

Chef Nick has loved food ever since he was young. This passion has inspired him to be in his profession today. He grew up in a home where his parents love culinary. At a young age of 16, he became an apprentice in Royal Garden Hotel, London. In many years, he went around the world, which gave him different experiences and perspectives. These, in turn, were applied in his culinary techniques, giving his dishes a unique flare. In 2002, after years of traveling, he was back in the UK, and he worked at Park Plaza. Within just a year of employment, he was bestowed the Craft Guild of Chefs Graduate Award. He became Senior Sous Chef. After which, he decided to go back to Surrey, and this is where he started his journey to being the head of the kitchen in Emlyn Restaurant. He personally handpicked people in his culinary team to make sure that they will have a harmonious relationship to bring out the best in every dish that they prepare.

Today, Chef Nick strives for one thing – make the plates of diners his canvas. He aims to create art in every dish that is served to the guests of Emlyn Restaurant. This means that with every food that you order, you will not only have a gastronomic feast, but also a visual delight.

 

Surrey Food Chat meal 

House made breads & marmite butter

delightful Hazy Hog Surrey Cider by Surrey's own Hogs Back brewery

Celeriac, apples, walnuts & local Norbury Blue Cheese- an amazing combination of flavours and texture

Foodporn allert: 45 day aged angus rib by local Surrey Hills Butchers, onions and wild garlic, croquette of braised rib with blue cheese ( local Norbury blue cheese), and jus. possibly my favourite dish of the night, just because of the meat!

Hogs Back  chocolate cider

Dirty Vicar (Norbury Blue's creation) cheesecake, chocolate and ale cake (using Hogs Back’s A over T barley wine), ale ice cream (Hogs Back’s OTT ale), malted milk puree, nut clusters

Dirty Vicar and Blue by Norbury cheese


What a wonderful evening - food and drinks were outstanding!

The Emlyn Restaurant is found at Mercure Box Hill Burford Bridge Hotel. The historic property is more than 700 years old. More than just being historical, it is also stunning regarding natural beauty, especially with the surrounding landscape. If you cannot stay at the hotel, at least make it a point to visit Emlyn Restaurant, and for sure, your stomach will thank you!



If you are staying in the fantastic and very well appointed  Mercure Box Hill Burford Bridge Hotel, don't miss the afternoon tea, the amazing swimming pool, beautiful  walk and views over Box Hill; and 10 minutes walk is Denbies Wine Estate.  Plenty to see and do.
Denbies Wine Estate

Denbies Vineyard


Afternoon tea


Disclosure: I as a guest at Emlyn and Mercure Box Hill Burford Bridge Hotel. Thanks, Magellan PR for organising my visit. 

Thursday, 16 June 2016

Taste of London 2016


It is that time of the year when we welcome Taste of London, a restaurant festival that takes residence for five consecutive days in the beautiful Regent's Park.  There's still time to enjoy the festival over this weekend, as it runs till Sunday, the 19th June.

A place to appreciate dishes from the most exciting London eateries all in one place. Small bites so you can eat all the food you like from the places on your wish to-go list.

It's an excellent way to spend time grazing, watching demos, master classes from renowned experts in the areas of wine, champagne, whiskey, gin and beers and lots of food.  It's a place to shop for gourmet ingredients and to discover new products on the market. Enjoy time with friends and family. There's something for everyone at Taste, even if you are not a food connoisseur, there are drinks, food, and entertainment.

You can found more details:  Taste of London  

A photo- essay from this year's festival:


Tasting menu and wine paring at celebrity Cruises Stand
 celeriac veloute with black truffle and toasted sunflower seeds paired with Vignoier, Jean-Luc Colombo, La Violette' Languedoc

Tato Garcia - executive Chef from Spain


wine tasting hosted by Oz Clarke

Seabass, sage brown butter and cavolo nero and asparagus



Pistachio crusted lamb loin with juniper rhubarb jam paired with Carmenere, Reserva, MontGras, Colchagua Valley, Chile
AEG Stand  - Tasteology and cooking demo
by AEG - beautiful  video Take Taste Further
create your own gourmet food with either chef Jeremy Pang from School of Wok





learning about Basque tortilla


Theo Randall - amazing Cappelette de Vitello

Shake Shack cheddar Shake burger - delicious  and custard ice cream

Amazing dishes at Cinnamon Club

Chef Vivek Singh  - The Cinnamon Club

Great British Chefs stand- great food by great chefs

Lovely vanilla cheesecake dish by Chef Andy McCleish of Chapter One Kent

Leffe _ Beer and food pairing


My friend Jeanne - positive thinking wearing sandals and I am wearing boots! LOL




BT tower one of the views from Regents Park

VIP lounge with the lovelies

Medrano pouring the champagne
The Festive Edition will be taking place from 17th-20th November at Tobacco Dock, London

Disclosure: I was a guest of AEG (Wednesday) and Great British Chefs (Friday) at this year's festival.

A photo posted by Rosana | London 🍾🍷🍽🍸✈️🌢 (@rosana_mcphee) on
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