Recipe of the week…..carrots

Warm honey roasted carrots and toasted quinoa salad

Not to be overlooked for some of the more trendy vegetables of the moment, carrots are an age old but nevertheless delightful and versatile root vegetable. Here they are paired with red and white quinoa that is first roasted before being cooked, adding an extra nutty flavour to the dish.

This dish makes a great lunch on it’s own or as an accompanying vegetable to both meat and fish dishes.

Serves: 4-6

200g red and white quinoa

12 carrots

2 teaspoon honey

grated zest and juice 1 orange

6 tablespoons extra virgin olive oil

4 spring onions, trimmed and thinly sliced

50 g pistachio nuts, toasted and roughly chopped

75 g dried pitted dates, sliced

2 tablespoon red wine vinegar

2 tablespoons chopped fresh coriander

2 tablespoons mint

1 tablespoon dukkhah*

salt and pepper

Preheat the oven to 200c/180c fan-forced. Place the quinoa in a sieve and wash under cold running water, stirring the grains for about 1 minute. Shake as dry as possible. Heat a frying pan until hot, add the wet quinoa and stir over a high heat, firstly until dry and then continue for a further 1-2 minutes until lightly toasted and starting to crackle.

Place the toasted quinoa in a saucepan and add 250 ml cold water and 1/2 teaspoon salt. Bring to the boil, cover and simmer over a very low heat for 10 minutes. Remove the pan from the heat but leave undisturbed for a further 10 minutes. If there is any liquid remaining drain through a sieve and leave to cool. Pat dry.

Meanwhile, trim the carrots and place in a large roasting tin. Combine half the orange juice, the orange zest, 2 tablespoons of the oil, the honey and salt and pepper. Drizzle over the carrots and toss well. Roast for 30 minutes or until tender.

Mix the remaining oil and the remaining orange juice with the vinegar and season to taste.

Place the quinoa in a large bowl and stir in the spring onions, pistachio nuts, dates and herbs. Stir through the roasted carrots and any pan juices and serve scattered with the dukkhah.

  • Dukkhah is an Egyptian nut and spice mix commonly served along side flat breads with olive oil, to serve as a dip. It adds great texture to dishes as well as a lovely hint of Middle Eastern spices. It is available online, from deli and specialist food stores and some larger supermarkets online or

© recipe Louise Pickford

© photo Ian Wallace

Recipe and photo first published in Sainsbury’s magazine 2018

Feeling the need to eat chocolate!

I don’t know why but I can’t stop thinking about chocolate today, must be feeling the need to indulge I guess. Anyway, I decided to take a look back at some of the chocolate features I have done in the past and came across this rather romantic shoot with a kinda glam/vintage/gold look – a bit kitsch I suppose. Well to be honest, the food is the hero and I know they all tasted fantastic.

Whether you call them churros (Spain) doughnuts (UK) or beignets (France) this deep fried pastries are 100% delicious especially when drizzled with a rich chocolate sauce.

Cinnamon spiced churros with chocolate Grand Marnier sauce

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Serves: 6

250 ml water

120 g butter

180 g plain flour, twice sifted

pinch salt

3 medium eggs (size 3)

75 g caster sugar

2 tsp ground cinnamon

chocolate Grand Marnier sauce

125 g dark chocolate

100 ml single cream

2 tbsp Grand Marnier

vegetable oil for frying

Heat the water and butter in a saucepan over low heat, stirring until the butter melts. Tip in the flour and salt and beat well with a wooden spoon until the mixture comes away from the pan edges (this will be almost immediate). Leave to cool for 5 minutes.

Using an electric whisk beat the eggs into the dough one at a time until smooth and slightly glossy. Spoon the dough into a piping bag fitted with a 1cm star nozzle.

Heat vegetable oil in a large, heavy-based saucepan to a depth of 7 cm until it reaches 170c/330f on a sugar thermometer (or until a small amount of the dough sizzles as soon as it is dropped into the oil). Carefully pipe approximately 15 cm lengths of the dough straight into the hot oil, using a knife to cut the dough off at the nozzle. Fry 3 at a time for 3 minutes until crisp and golden, turning half way through using metal tongs. Remove with a slotted spoon and drain on kitchen towel. Keep warm in a moderate oven while cooking the rest.

Combine the sugar and cinnamon on a plate and roll the churros in the mixture until coated.

Meanwhile, heat the chocolate and cream together in a small saucepan over a low heat, stirring, until the chocolate melts. Remove from the heat Grand Marnier. Arrange the churros on a platter and serve with the chocolate sauce for dipping.

Chocolate pecan tartlets

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Serves: 6

pastry

200 g plain flour, sifted

1/2 tsp salt

100 g chilled butter, diced

50 g caster sugar

2 egg yolks

2-3 tbsp iced water

filling

100 g dark chocolate

20 g butter

80 g light soft brown sugar

2 medium eggs

100 ml golden syrup

1 tsp vanilla essence

200 g pecan halves

icing sugar, to dust

vanilla ice cream, to serve

Heat the oven to 200c/400f/gas mark 6. Make the pastry. Sift the flour into a bowl and stir in the salt. Rub in the butter until the mixture resembles fine crumbs and stir in the sugar. Make a well in the middle and work in the egg yolks and enough water to just bring the dough together.

Gently work the dough into a ball, flatten to a disc and wrap in cling film. Chill the dough for 30 minutes. Divide the dough equally into 6 and roll each one out to an 18 cm disc. Press into 6 x 12 cm tartlet tins.

Prick the bases with a fork and chill for a further 20 minutes.

Line the pastry cases with baking paper and baking beans and bake blind for 12 minutes. Remove the paper and beans and bake for a further 5 minutes or until pastry is crisp and lightly golden. Leave to go cold. Reduce oven temperature to 170c/325f/gas mark 3.

Melt the chocolate and butter together in a small saucepan, stirring until smooth. Remove from the heat and stir in the sugar. Whisk the eggs, golden syrup and vanilla essence together until smooth and then stir in the chocolate mixture.

Place the pastry cases on a baking tray and divide the nuts between each one. Carefully pour in the filling. Bake the tartlets for 20 minutes or until just firm in the centre, remove from the oven and set aside to cool for 30 minutes. Dust with icing sugar and serve with ice cream.

Triple layer chocolate and Tia Maria mousse

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Serves: 8-12

cake base

60 g dark chocolate

2 medium eggs, separated

55 g caster sugar

2 tbsp cocoa powder, sifted

mousse

4 gelatine leaves (200 bloom)

50 ml Tia Maria

300 g dark chocolate

3 medium egg, separated

250 ml double cream

satin glaze

150 g dark chocolate

60 g unsalted butter

90 thickened cream

1 tbsp liquid glucose

Preheat the oven to 180c/350f/gas mark 4 and oil and line the base of a 22 cm cake tin baking paper. Make the cake base. Melt the chocolate in a bowl set of a pan of just simmering water (do not let the bowl touch the water) and stir until melted. Cool for 5 minutes. Whisk the egg whites and sugar together for 3 minutes until thick and glossy and then stir in the egg yolks, cocoa powder and finally the melted chocolate until evenly combined. Pour into the prepared tin and bake for 12 minutes. Remove from the oven and leave to cool in the tin for 5 minutes and then transfer to a wire rack to cool completely.

Oil and line the base and sides of a deep 20 cm loose bottom cake tin. Press the cooled cake into the base of the tin so it fits as snuggly as possible. Set aside.

Make the mousse. Place the gelatine leaves in a bowl and cover with cold water, leave to soak for 5 minutes until the leaves soften. Squeeze the water from the gelatine and place in a small saucepan with the Tia Maria. Heat very gently, stirring until the gelatine is completely dissolved.

Melt the chocolate in a bowl set over a pan of just simmering water (do not let the base of the bowl touch the water) stirring until smooth. Let cool for 5 minutes, then beat in the egg yolks and cream and stir in the gelatine mixture. Whisk the egg whites in a clean bowl until stiff and carefully fold through the chocolate mixture until evenly combined. Pour over the cake base and chill for 4 hours or until firm.

Make the glaze. Place the chocolate, butter, cream and liquid glucose in a small saucepan and stir over a gentle heat until smooth. Cool for 5 minutes and then very carefully pour over the top of the set mousse. Chill for a further 1 hour until set.

Carefully remove the mousse cake from the tin and peel away the paper. Decorate the top with your preferred decorations. To serve use a knife dipped into hot water to help cut smoothly through the three layers.

Divine chocolate cups with salted cocoa nib caramel shards

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Serves: 6

Cocoa nib are lightly crushed cocoa beans. They are readily available from larger supermarkets, health food stores or online.

250 ml double cream

1/2 vanilla pod

125 g dark chocolate

2 egg yolks

1 tbsp caster sugar

salted cocoa nib caramel shards

125 g caster sugar

3 tbsp water

2 tbsp cocoa nibs

1 tsp sea salt

Preheat the oven to 140c/275f/gas mark 1 and place 6 x 100 ml cups or ramekin dishes in a baking tin. Place 175 ml of cream in a small saucepan and scrape in the seeds from the vanilla pod. Heat gently until the cream just starts to simmer, but do not allow the mixture to boil. Remove from the heat and leave to infuse for 20 minutes.

Melt the remaining cream and chocolate together in a bowl set over a pan of just simmering water (do not let the bowl touch the water) stirring until smooth. Beat the egg yolks and sugar together and stir in the chocolate cream and vanilla cream until combined.

Divide the mixture between the cups and pour in enough boiling water to come half way up the sides. Transfer to the oven and bake for about 30-35 minutes until they are just firm in the middle. Cool and then refrigerate over night.

Make the caramel about 30 minutes before serving. Place the sugar and water in a saucepan and heat very gently without stirring until the sugar is completely dissolved. Bring to the boil and cook for about 5 minutes until the liquid turns a golden caramel colour.

Meanwhile, place a sheet of baking paper on a baking tray and have the cocoa nibs and sea salt to hand. As soon as the caramel is ready pour onto the prepared paper and allow it to form a thin pool. Immediately scatter over the coco nibs and sea salt and set aside to cool and set. Break the toffee into shards and serve a few shards on top of each chocolate cup.

Molten chocolate and dulce de leche puddings

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Serves: 4

100 g unsalted butter, plus extra for greasing

100g dark chocolate

2 eggs, plus 2 egg yolks

1 tsp vanilla essence

125 g caster sugar

100 g plain flour, plus extra for dusting

4 tsp salted caramel sauce

cocoa powder, to dust

double cream, to serve

Preheat the oven to 180c/350f/gas mark 4. Line the bases and brush the insides of 4 x 150 ml metal dariole molds with melted butter and chill for 10 minutes. Arrange the molds on a baking tin.

Meanwhile, melt the butter and chocolate together in a saucepan, stirring until melted. Remove from the heat and leave to cool for 5 minutes.

Beat the eggs, egg yolks, vanilla essence and sugar in a bowl, using an electric whisk, for 3-4 minutes until thick and fluffy. Sift over the flour and carefully fold in along with the chocolate mixture until smooth.

Spoon half the mix into the prepared molds, add 1 teaspoon of salted caramel sauce to the middle of each one and cover with the remaining chocolate mixture to about 5 mm from the top. Bake for 15 minutes until the tops are set and slightly cracked. Remove from the oven but let cool in the tins for 5 minutes.

Invert the puddings onto serving plates tapping the bases lightly if necessary. Remove the paper from the bases. Dust with cocoa powder and serve immediately with cream.


 

 

 

A Scandinavian dinner

A dinner inspired by spring, the weather, Scandinavian design, great quality ingredients and sharing ideas and recipes with great friend, food writer Mary Cadogan.

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This spring is cold and wet and reminds me very much of the year we arrived in France from Sydney in 2013. We landed in May expecting balmy days and cool but pleasant evenings, but instead it was cold, wet and very grey. Not quite what we had expected but then not much one can do about the weather but get on and do what you love doing best – cooking, eating and sharing meals with friends.

For me inspiration comes from many different things. Travel, shared stories, design, colour, books and loads more. This menu came to Mary and I over a cup of tea (and one of Mary’s delicious ginger cakes) in her kitchen back in early 2014. We decided to collaborate on a Scandinavian inspired dinner and so together we set about creating a meal full of exciting flavours, colours and textures that we felt were all synonymous with the Scandinavian culture.

We start with an apero. Mary’s delicious red currant vodka served with my take on cured herrings. Steep red currants and sugar in a good quality vodka for 2 weeks, turn the bottle and gently shake every few days to help disperse the flavours. The resulting liqueur is vibrant red, slightly sweet and reassuringly warming.

Making the most of the terrific mini blinis so readily available in the supermarket I topped them with smoked herring, creme fraiche, shredded apple and poached quail’s eggs. I like the smoky richness of the fish and the eggs balanced with the freshness of the crisp apple.

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The first course is one of my favourite ways of serving a young goat cheese like the Chabichou from the region. Lightly whipped with a little buttermilk and a good fruity extra virgin olive oil. I then serve it with homemade crisp breads flavoured with dill seeds or anise. The flavours combine well and the starter is light. I love the contrasting colours here too with nigella seeds and a touch of summer with nasturtium petals and a few salad leaves. It tastes as fresh as it looks.

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For the main course we opted for a meat and a fish dish, either as a sharing course, or for those who have a preference for one or the other. Mary’s marinated salmon (barbecued on a cedar plank giving the fish a lovely deep smoky flavour) is served with pickled vegetables to offset the richness of the fish – it is a fabulous example of a well balanced dish.

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Cooking on cedar planks is is actually an ancient way of cooking something that needs to be protected from the fierceness of the flames or heat, as in indirect grilling. The Finnish have loimulohi (blazing salmon) where the fish is nailed to a plank and cooked over coals and the North West coast American Indians used red cedar planks to cook pacific salmon on. Today you can buy varying sizes of cedar planks online or make your own. The wood is pre-soaked in water to prevent it from catching fire. It is fun and does add a light smokiness to the fish.

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Spring heralds the arrival of young lambs born over winter and fed on the tender sweet grass shoots that give the meats it’s lovely flavour. Lamb works well with fruit and although fresh red currants are out of season, they are a fruit that freezes exceptionally well, even still on the stalk (as a stylist every summer I buy excess berries to keep in the freezer for any out of season photo shoots, pictured here). Here though the flavour in the dish comes from redcurrant jelly echoing the Scandinavian love of paring meat with  fruit. A side of mesclun and radish salad and baby new potatoes in a dill dressing round of the dish perfectly.instagram-in-stream_tall___wheatberry-salad-copy.jpg

Wheat berries are packed with fibre, protein and iron, so not only do they add a distinctive nutty flavour and texture to a dish, they are very healthy too. I love the pickled onion and dried cranberries here. The salad is sweet, tart and nutty all at once.

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Queen of baking and desserts, Mary triumphed with two sensational desserts to round off a very wonderful meal. Swedish pancakes are smaller than their European and American counterparts. They are particularly light too and not dissimilar to the French crepe. The ice cream is incredibly simple (Lingonberry jam is available online or from Ikea and some specialist food shops).

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The Norwegians call this cake The World’s Best Cake and they may well be right. A layer of sponge, covered in meringue with toasted almonds, filled with cream and berries – sounds pretty amazing and it is! And just when you thought that sounded good, it even has a tablespoon of vodka in the filling.

This is quite an involved meal so if it seems a daunting task pick and choose the dishes that inspire you the most. There should be something for everyone here. I hope we did Scandinavia proud, I know not everything is authentic but we made avery effort to be as true as we could to the cuisine of the Nordic countries whilst use those ingredients that we could find locally.

THE RECIPES

Smoked herring blinis

Makes: 12

100 g smoked herring

12 quails eggs

1 apple

1 tsp white wine vinegar

12 mini blinis

2 tbsp crème fraiche

a little watercress

extra virgin olive oil, to drizzle

Make the topping. Cut the herring into small bite size pieces and reserve. Very gently crack the quails eggs into small dishes. Poach the eggs in gently simmering water for about 1 minute until soft set. Remove with a slotted spoon and cool in cold water. Transfer to kitchen towel to dry and set aside.

Just before serving very finely julienne the apple and toss with the vinegar. Spread each blini with a little crème fraiche and top each one with a slice of herring, a poached egg and garnish each with the apple and watercress . Season with salt and pepper and serve drizzled with a little oil.

To make red current vodka

Layer 250g red currents and 175g caster sugar in a bottle and pour in 1 litre of vodka. Screw tight and leave to infuse for 2 weeks, gently turning and shaking the bottle from time to time.

Dill crisp breads with goat cheese

Serves: 6

150 g soft goat cheese

3 tbsp buttermilk

2 tbsp extra virgin olive oil

a handful of nasturtium flowers (optional)

a sprinkling of nigella seeds

a few salad leaves

crisp breads

150 g plain flour

1/4 tsp salt

1/2 tsp baking powder

2 tsp dill seeds or anise seeds

50 ml cold water

2 tablespoons extra virgin olive oil

Make the crisp breads. Preheat the oven to 200c/fan-forced 180c and lightly oil 2 large baking trays. Sift the flour, salt and baking powder into a food processor and stir in the dill seeds. Add the water and oil and process until the ingredients just come together. Transfer to a lightly floured surface and knead dough into a ball.

Wrap in cling wrap and chill for 15 minutes. Roll out the dough on a lightly floured surface to a large thin rectangle about 2 mm thick. Cut into long thin triangles. Transfer to the prepared trays and bake for about 15 minutes until crisp and lightly golden. Cool on a wire rack.

Combine the cheese, buttermilk, oil and salt and pepper in a bowl until smooth. Spread on a plate and scatter over the nasturtium flowers, salad leaves and the nigella seeds. Drizzle with a little oil and serve with the crisp breads.

Plank barbecued salmon

Serves 6

You will need a thin cedar plank 30cm x 20cm for this recipe, these are available from specialist cookware stores or online.

800g salmon fillet, skin on

2 tbsp sea salt

2 tbsp caster sugar

1 tbsp white peppercorns

1 tsp fennel seeds

large bunch dill

1 tbsp rapeseed oil

sauce

2 tsp each dijon and wholegrain mustard

1 tbsp lemon juice

1 tsp sugar

100g crème fraiche

2 tbsp roughly chopped dill

Line a dish with cling film, large enough to take the salmon. Mix the salt and sugar. Crush the peppercorns and fennel seeds in a pestle and mortar or spice mill and stir into the sugar mix. Finely chop the dill stalks and reserve the fronds for later.

Sprinkle half the salt

mixture over the cling film, then scatter over half the dill stalks. Put the salmon on top and sprinkle with the remaining salt and dill stalks. Cover the fish tightly with cling film and put in the fridge overnight.

The next day, soak the cedar plank in water for 2 hours. Meanwhile, make the sauce. Combine the mustards, lemon juice and sugar in a bowl with a little salt. Stir in the crème fraiche and dill. Chill until required.

Unwrap the salmon and brush off most of the marinade, pat it dry with kitchen paper. Brush the salmon lightly with oil on all sides and place on the prepared planks, skin side down. Cook the salmon for 12-15 mins over hot coals or on a heated griddle pan, covered with a tent of foil, or the barbecue lid. Serve on the board scattered with dill sprigs with a bowl of sauce on the side.

Swedish pickled vegetables

Serves: 6

600ml water

500g sugar

400ml white wine or cider vinegar

1 shallot, peeled and thinly sliced

2 tsp white peppercorns

2 bay leaves

1 tsp allspice berries

2 cinnamon sticks

250g baby carrots or carrot sticks

250g baby beetroots

1 head fennel

half a cucumber

Put the peppercorns, bay leaf, allspice and cinnamon stick into a large pan and dry roast the spices until they give off their perfume. Add the water, sugar, vinegar and onion and bring to the boil. Stir to dissolve the sugar, then remove from the heat and leave to cool.

Peel and trim the carrots and trim the beets. Cut the fennel into wedges. Bring a pot of salted water to the boil and have ready a large bowl of iced water. Cook the vegetables one type at a time, the beets for 15-20 minutes, the carrots and fennel for 5 minutes. As they are cooked scoop from the water and cool quickly in the iced water. Cut the cucumber into sticks and keep these raw.

When the vegetables are cool transfer to four jars and cover with the pickling liquid. Leave to marinade for 24 hours and eat within 3 days. To serve, drain off the pickling liquid and serve with the mustard cream (recipe above).

Roast glazed lamb with herb flowers and red currants

Serves: 6

2 tbsp chopped fresh rosemary with flowers

2 tbsp dried oregano flowers (or fresh from the garden)* available from specialist stores or online

1 tbsp fennel seeds, crushed

4 whole all spice berries, crushed

1.75 kg boneless leg of lamb, butterflied

1 tbsp extra virgin olive oil

3 tbsp red current jelly

mesclun, radish and hazelnut salad

3 handful mesclun leaves

6-8 radishes, very thinly sliced

50 g hazelnuts, toasted and roughly chopped

a few red currants, optional

3 tbsp hazelnut oil

2 tsp red wine vinegar

1 tsp whole grain mustard

1 tsp clear honey

salt and pepper

Combine the rosemary, oregano flowers, crushed fennel and crushed allspice in a bowl and add some pepper. Place the lamb on a board and using a sharp knife score the flesh in a diagonal pattern all over. Brush with oil and rub the herb and spice mixture into the lamb, cover and leave to infuse overnight.

Preheat the oven to 230c/210c fan-forced. Arrange the lamb on a rack set over a roasting tin with 150ml cold water in the bottom of the pan. Combine the red currant glaze with a little salt and brush all over the top of the lamb. Transfer to the oven, immediately reduce the temperature to 190c/170c fan-forced and roast for 30 minutes until browned. Remove the lamb to a platter and wrap loosely in foil. Transfer the pan juices to a small saucepan, reducing slightly, if necessary and keep warm.

Just before serving, arrange the salad leaves in a bowl and scatter over the radishes, hazelnuts and a few red currants, if using. Blend together the oil, vinegar, mustard, honey and salt and pepper. Drizzle over the salad leaves and toss lightly. Slice lamb and drizzle over the pan juices. Serve with the salad.

Potato salad with dill salsa

Serves: 6

1 kg baby new potatoes, scrubbed

1/2 bunch fresh dill

1/2 bunch fresh flat leaf parsley

150 ml extra virgin olive oil

1 small garlic clove, crushed

1/2 tsp caster sugar

2 tsp dijon mustard

2 tsp white wine vinegar

salt and pepper

Scrub the potatoes and place in a large saucepan of lightly salted water. Bring to the boil and cook for 10-12 minutes until tender.

Meanwhile, place all the remaining ingredients in a food processor or blend and blend to form a smooth green sauce.

Strain the potatoes and return to the pan, add the pesto and stir well until coated. Serve with the lamb.

Wheat berry salad

Serve 6

300g wheat berries

1 red onion

2 tbsp red wine vinegar

4 tbsp rapeseed oil

100g dried cranberries

50g pistachios, roughly chopped

bunch mint

bunch chives

handful baby spinach leaves

Cook the wheat in plenty of boiling salted water for 25-30 minutes or follow pack timings, then drain well and leave to cool. Peel and thinly slice the onion and mix with the vinegar.

Add the cranberries and pistachios to the wheat berries and mix well. Pick the leaves from the mint and snip the chives, then stir in thoroughly. Add salt and pepper to the onion, then mix in the oil. Tip onto the wheat berries, add the spinach leaves and toss everything together until the berries are glistening.

Lingonberry and cardamom ice cream with Swedish pancakes

Serves: 8

Ice cream

4 cardamom pods

400 ml double cream

400 g jar lingonberry preserve

Pancakes

3 large eggs

350 ml milk

150 g plain flour

50 g butter, melted

3 tbsp caster sugar

2 tsp vanilla extract

butter, for cooking the pancakes

icing sugar for dusting and clear honey for drizzling

raspberries to serve

Make the ice cream. Put a plastic food container into the freezer. Split the cardamom pods, remove the seeds and crush them to a powder in a pestle and mortar. Whip the cream to firm peaks.

Tip the lingonberry preserve into a bowl and fold in the cardamom cream. Transfer to the chilled container and freeze for at least 4 hours, or overnight.

Make the pancakes. Mix the eggs with about ¼ of the milk in a food processor. Add the flour and process again until smooth. Add the remaining milk and all the ingredients and process briefly to mix. Pour into a jug.

Heat a knob of butter in a small pancake pan. Add a tablespoon of batter and cook until the edges turn brown, then flip and cook again briefly.

Keep warm while you make the remaining pancakes. Serve warm with lingonberry ice cream, a drizzle of honey and a light dusting of icing sugar.

Norwegian cloud cake

Serves 8

100 g self raising flour

1 tsp baking powder

100 g caster sugar

100 g softened butter

4 egg yolks

1 tsp vanilla extract

1 tbsp milk

meringue

4 egg whites

100 g caster sugar

100 g icing sugar

2 tbsp flaked almonds

filling

500 g summer berries

1 tbsp icing sugar, plus extra for dusting

1 tbsp vodka, optional

300 ml double cream

1 sachet vanilla sugar

Heat the oven to 180C/fan 160C. Line two baking sheets with baking paper and draw a rectangle on each, 10cm x 22cm. Turn paper over and fix to the baking sheets with a little butter on the corners.

Sift the flour and baking powder into a large bowl, add the remaining cake ingredients and beat for 2-3 mins until light and fluffy. Spread half the mixture evenly over each rectangle.

To make the meringue, whisk the egg whites in a large bowl until it forms stiff peaks. Continue whisking while adding the sugars to make a stiff heavy meringue. Spread half the meringue over each cake mixture, spreading it over the edges to enclose it. Smooth one meringue flat and form swirls and peaks with the other. Sprinkle the almonds over the peaks.

Bake the cakes for 30 minutes until the meringue is golden and crisp. Leave to cool on the baking sheets.

Tip the berries into a bowl, halving any that are large and sprinkle with sugar and vodka if using. Stir well, then leave to macerate until the juices flow, about 1 hour.

To assemble the cake whip the cream with the vanilla sugar (or 1 tsp vanilla extract)  to stiff peaks. Set a sieve over a bowl and strain in the berries, reserving the juices. Invert one flat meringue cake onto a wire rack, peel off the paper and put the cake on a platter, meringue side down. Spread with the cream and then cover with berries. Invert the other cake, peel off the paper and put on top of filling, meringue side up. Dust with icing sugar and serve cut into thick slices.

 

 

Upcoming food styling & photography workshop

“Come and join us in the beautiful French countryside for 6 days of cooking, styling, photography, eating, drinking and making friends. If it sounds perfect, well that’s because it is!”

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For anyone with a passion for food, food styling or food photography, this 6 day course is a perfect way to improve your skills as I join up with acclaimed food and lifestyle photographer Ian Wallace. This amazing course will take place in the stunning workshop accommodation venue Les Soeurs Anglaises in the Dordogne.

In June this year, Ian and I will be sharing all the knowledge we have gained from our years of experience working in food publishing. The course will include demonstrations, discussions and practical hands-on classes over the 6 days and covers all the skills needed to produce your own beautiful food images. Alongside the daily classes, all meals will be provided accompanied by wines from the region. There will also be a visit to local brocantes to source vintage props and time off to explore the local area, stunning villages and food markets.

“This is a totally immersive course for lovers of good food, budding food bloggers, food stylists and photographers, set in a truly beautiful setting with a relaxed ambience and wonderful food and wine”

Our workshops are the perfect platform for small business owners who want to improve the quality of their images for both website use and social media content. It can help chef’s looking to market themselves and their food. Food bloggers who want to improve their food styling and photographic skills. Even food stylist looking to get involved in the food publishing industry. Lovers of good food and wine with a penchant for France and all it’s charm.


What’s on offer 

We have access to really beautiful settings where we can shoot on location

We will learn how to prepare and cook food, style it and plate it for a perfect food shot.
You can only take a beautiful still life image of an ingredient if you can source them in the first place. We shop at local food markets or help ourselves to home grown veggies.

The Venue

The course is hosted Katie Elliot Armitage co/owner of the fabulous workshop accommodation venue Les Soeurs Anglaises in the Dordogne in South West France. Katie has been running workshops here for over 10 years and after many successful textile and music workshops Katie is looking to offer more food and wine based courses. Set on the outskirts of a pretty French town, the venue nestles in beautiful gardens, surrounded by rolling hills and fields full of sunflowers, cereals and sweetcorn. The stunning workshop is in a converted barn with cathedral ceilings and a vast wall of glass that opens up to invite the outdoors in. The atmosphere is one of calm seclusion, a perfect environment for learning, relaxing, entertaining and eating.

 

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A hint at what lies beyond the two huge workshop doors – this is a truly beautiful environment in which to work – it will inspire you.

 

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And then of course, after all the hard work is done, there will be plenty of time to kick back and enjoy the pool and other recreational area of the property.

 


Itinerary

Each workshop is bespoke. We like to look at what is going on at the time in the local area so we can take you out to photograph a market, producers or festivals depending on what is happening. We can also use the extensive grounds or the workshop at our accommodation. That said, all courses include the following criteria in order to ensure you get the maximum information in order to create your own stunning images.

 

custom-Custom_Size___Food photography and Styling Workshop A

Ian going through some of the basics of setting up a food shot

Getting to grips with your DSLR camera and look at composition

Sourcing props at home…… and at the local brocante
How to prepare and cook food for photography

Shooting light and dark and how it affects food

 


What is included

Six days/seven nights in one of the beautiful ensuite rooms at Les Souers Anglaises

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Double ensuite bedroom

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Twin ensuite bedroom

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One of the two lovely pools

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Breakfast, lunch and dinner provided. Breakfast by the pool with locally sourced pastries, fresh juices. A light salad lunch and a three course dinner with wines form the region.


Tuition

As well as the above, all your tuition costs with internationally acclaimed food photographer Ian Wallace and food writer, stylist and cook book author Louise Pickford.

There will be hands on practical shoots, outdoors when possible with all the food and props provided.

At the end of the stay you will receive a handout package including a copy of all the images and all the recipes.


Dates 

 

The course runs from June 6th – June 11th

 


Prices

A: Luxury double bedroom en suite (single occupancy) : £2450

B: Luxury double bedroom en suite (shared occupancy)£1950

C: Standard twin bedroom with shared bathroom (single occupancy)£2100 

D: Standard twin bedroom with shared bathroom (shared occupancy)£1550

For the Food Styling & Photography Workshop we require a £400 non-refundable deposit to secure a booking, the full balance being payable two months prior to the start of the workshop.

Flights are not included but we can arrange to collect you from Bordeaux or Bergerac airports or from the train station at Angouleme, this has a direct high speed train link from Paris.

 


Your tutors

Louise Pickford has been writing about and styling food for over 25 years in both London and Sydney, where she was involved in recipe writing and development, styling the props as well as the food for shoots. She became  food editor on several glossy magazine as well as styling a host of books for Bauer Media’s Woman’s Weekly titles. Recently Louise and Ian relocated to SW France where they continue to work together for clients around the world including Delicious Magazine Australia, the UK and Holland, Food & Travel Magazine, Grazia UK and The Mail on Sunday. She has written more than 30 cookery books to date, including over a dozen for bespoke publishers Ryland, Peters & Small.

Ian Wallace has built a very successful career working in both London and Sydney for clients that included all the main book publishers, and top food  magazine titles and Sunday newspaper supplements, shooting a mixture of editorial, packaging and advertising, clients including Marks and Spencer, Vogue Entertaining and Travel, Delicious Magazine Australia and UK, Gourmet Traveller, The Mail on Sunday and Food and Travel Magazine as well as photographing many book titles for Bauer Media and News Life Media and Ryland Peters and small.

 

BOOK SOON TO AVOID DISAPPOINTMENT

For more information about the accommodation, course or to book please go to Les Soeurs Anglaises

Recipe of the week……………….spelt.

Mushroom spelt risotto with melted camembert

Spelt is one of the world’s oldest wheat grain varieties. It is great as an alternative to rice in a risotto as it retains a wonderfully crunchy texture and unlike rice, you can add the stock all at once and let the risotto simmer away on the stove – making it low maintenance as well as delicious.

Spelt and Mushroom risotto 2

Serves: 4

300 g spelt grains

15 g dried porcini

150 ml boiling water

100 g butter

1 large onion, finely chopped

2 garlic cloves, crushed

2 tbs chopped fresh thyme

500 g mixed mushrooms, wiped clean and chopped

150 ml red wine

1 litre chicken or vegetable stock

50 g Parmesan, grated

150 g Camembert, sliced

salt and pepper

freshly grated Parmesan cheese, to serve

Soak the spelt grains in boiling water for 20 minutes. Soak the porcini in the boiling water for 15 minutes. Drain spelt and shake dry. Drain and chop the mushrooms, reserve the liquid.

Melt half the butter in a saucepan and gently fry the onion, garlic and half the thyme over a low heat for 10 minutes until soft but not browned. Add the mushrooms and porcini and stir-fry until starting to soften. Add the spelt and stir for 1 minute then pour in the wine and boil until it is all but absorbed.

Meanwhile bring the stock and reserved porcini liquid to the boil in a separate pan. Add 750 ml to the risotto and cook gently over a low heat for 30 minutes, stirring occasionally, until the stock is almost absorbed and the spelt, tender. Add a little more stock if needed (any left over stock can be reserved, chilled in the fridge for up to 3 days).

Remove the pan from the heat. Stir in the Parmesan and half the Camembert, cover and leave to melt for 5 minutes.

Meanwhile, melt the remaining butter in a small frying pan and add the remaining thyme leaves. Cook gently over a low heat for 2-3 minutes until the butter turns a golden brown. Serve the risotto topped with the remaining camembert and drizzled with the thyme butter.

Tip: Spelt is available from larger supermarkets as well as health food stores.

Recipe of the week……….chicken

Honey roasted chicken with lemon, olives and herbs

A great mid week meal, ready to pop into the oven in minutes. The roasted lemons infuse the chicken as it cooks and the honey is a lovely balancing of flavours. Serve with green beans or any other green veg.

Honey Baked Chicken

Serves: 4

1.5 kg chicken, jointed into 4

1 lemon, quartered

2 tbs olive oil

2 large garlic cloves, crushed

1 tbs clear honey

1 tsp Tobasco

1 tbs each chopped fresh thyme and rosemary

500 g small potatoes, scrubbed and halved

50 g pitted black olives

1 tbs chopped fresh parsley

salt and pepper

Preheat the oven to 200c/fan 180c and line a large roasting tin with baking paper. Place the chicken pieces in the prepared tin. Squeeze the lemon juice into a bowl and reserve the skins. Add the oil, garlic, honey, Tobasco, herbs and some salt and pepper to the lemon juice and stir well.

Add to the chicken with the potatoes and the reserved lemon quarters and stir well until evenly combined.

Transfer to the oven and roast about 45-50 minutes until the chicken and potatoes are brown and tender. Add the olives and roast for a further 5 minutes. Scatter over the parsley and serve with some French beans.

 

Recipe of the week……….cod.

Chinese-style steamed cod with ginger

After the excess of the Christmas period this is a light yet comforting Chinese steamed fish recipe. I use cod but you could use any firm white fish such as bream, snapper or ling.

Steamed Cod with pak Choi

Serves: 4

2 tbs light soy sauce

1 tsp white sugar

1/2 tsp sesame oil

5 cm piece root ginger, peeled

4 x 200 g white fish fillets, such as cod, snapper or ling

100 ml chicken stock

3 tbs Shaoxing Chinese rice wine

4 baby pak choi, quartered

4 large spring onions, very thinly sliced

2 tbs peanut oil

coriander leaves, to garnish

plain boiled rice, to serve

Combine the soy sauce, sugar and sesame oil in a jug. Stir well to dissolve the sugar and set aside.

Cut the peeled ginger into thin slices and then into thin strips or julienne. Place the fish on a deep heatproof plate (an enamel plate is ideal – or use foil to shape into a bowl) set in a large bamboo steamer. Scatter over half the ginger and pour in the stock and rice wine.

Top the steamer with a lid and place over a saucepan of lightly simmering water. Cook for 5 minutes and then carefully pop the pak choi into the steamer over the fish. Cover and cook for a further 2 minutes or until the fish is cooked.

Place the peanut oil in a small pan and heat gently until the oil is hot and starting to shimmer.

Transfer the fish and pak choi to serving plates, scatter over the remaining ginger and the spring onions and immediately pour over the hot oil, to soften the ginger and onions. Sprinkle over the coriander and serve with small bowls of rice.