Monthly Archives: November 2008

el rincon quiteƱo

235 Holloway Road, London N7 8HG

dsc_0024If you’ve had a hard time of it chasing a shuttlecock around the Sobell Leisure Centre and are feeling way too healthy, there is a small Ecuadorean cafe on the Holloway Road where you can eat a meat feast for under a tenner. What you read on the menu is what you get, but be prepared for the deep friedness! Pique Macho is a Bolivian dish of epic proportions – a mountain of beef with rivers of mayonnaise squeezed on top. Urban legend has it Continue reading

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Filed under restaurants

macarons in marylebone

dsc_0328Not to be confused with the humble, knobbly, coconutty macaroon, the real macaron is a traditional French pastry, made of egg whites, almond, icing sugar and sugar. Last Saturday, a gaggle of food bloggers (many of those from the blogroll on your right) and TrustedPlaces members, including organiser eat like a girl Niamh, gathered at L’atelier des Chefs in Marylebone to try our luck at making the infamously tricky treats. We were divided up into four tables, each making a separate experimental macaron: a divine salted butter caramel; a tangy lime and ginger that involved a complicated-looking sabayonne stage; a creatively sized raspberry and rose; and the somewhat easier but no less stunning port and foie gras mousse macaron with squid ink (watch this space for the recipe). Continue reading

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Filed under Events

glow-in-the-dark gin jelly!

I was very excited when I came across the amazing jellymongers at Bompas & Parr, who explore the space between food and architecture using jelly!

Here they bring you Jelly Ronson; a glow-in-the-dark gin jelly, which I will be attempting to make in the very near future. Let me know if you try it and we can compare jelly photos…

jellyronson_landscapeJelly Ronson, a glow-in-the-dark gin jelly was created by Bompas & Parr for Mark Ronson’s 33rd birthday party held at Hedsor House on the 4th September 2008. The jelly uses Bulldog Gin with it’s assortment of rare and exotic botanicals including Poppy and Dragon Eye. Continue reading

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Filed under sweet things

borscht (or beetroot soup)

Serve this Eastern European winter-warmer with hunks of bread, topped with fresh corriander and a dollop of sour cream (plus some crispy bits of bacon if you need a bit of meat in your meal).

dsc_0294Ingredients (serves 4):
5 beetroots
2 leeks
2 carrots
1 large potato
olive oil
salt & pepper
vegetable stock
red wine vinegar

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Filed under Eastern European, vegetarian

bom-banes

24 George Street, Brighton BN2 1RH
Tel: 01273 606400
www.bom-banes.co.uk

This restaurant, run by Jane Bom-Bane of fantastical mechanical hats and musician Nick Pynn, is like nowhere I’ve ever been before. Food, music and poetry are all mixed up in beautiful jumble of a place. I recommend going along for “Bom-Banes: The Musical”, which is performed three or four times a month. Continue reading

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Filed under Brighton

strata – "sort of like a fishy bread-and-butter pudding originating in Poland we think, but are not too sure…"

Here’s a recipe by my friend Michelle’s godmother Marga – a sneak preview of the many favourite recipes to come… Dairy-rich comfort food, this would serve 4 hungry people after a good long hike. The crab and prawns could easily be substituted by white fish, especially the prawns, as they’re quite easy to overcook.

White sliced bread
2 tins white crab meat
Prawns
4 celery sticks
2 handfuls tarragon
Butter
Mayonnaise
Milk
Mature chedder
Lots of salt and pepper

Continue reading

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Filed under Eastern European

strata – “sort of like a fishy bread-and-butter pudding originating in Poland we think, but are not too sure…”

Here’s a recipe by my friend Michelle’s godmother Marga – a sneak preview of the many favourite recipes to come… Dairy-rich comfort food, this would serve 4 hungry people after a good long hike. The crab and prawns could easily be substituted by white fish, especially the prawns, as they’re quite easy to overcook.

White sliced bread
2 tins white crab meat
Prawns
4 celery sticks
2 handfuls tarragon
Butter
Mayonnaise
Milk
Mature chedder
Lots of salt and pepper

Continue reading

Leave a comment

Filed under Eastern European