Matt Cardle

The lovely Matt Cardle has been seen canoodling with Mel C and every one is thinking is something going on…yes or no?  Who knows, it is all publicity at the end of the day.  Anyway he has just returned from ~Poland and headed to his local for some corn fed chicken and last week he was indulging at home this time a prawn stir fry nice and healthy young man.  Here are some recipes  enjoy….

Prawn stir fry

Thai prawn, ginger & spring onion stir-fry

Ingredients

  • 200g raw, peeled tiger prawns from a sustainable source
  • 1 green Thai chilli, chopped
  • 3 garlic cloves, 1 crushed and 2 finely sliced
  • 1 bunch coriander, leaves and stalks separated
  • 1 tbsp caster sugar
  • juice 1 lime
  • 3 tbsp fish sauce
  • 2 tbsp groundnut oil
  • 3cm piece ginger, finely sliced, then shredded
  • 8 spring onions, finely sliced
  • 1 red pepper, thinly sliced
  • 85g water chestnuts, sliced
  • 100g beansprouts
  • 1 tbsp soy sauce
  • egg or rice noodles, to serve
  • lime wedges, to serve

Method

  1. Put the prawns in a bowl. Put the chilli, crushed garlic, coriander stalks (snip these up using scissors first) and caster sugar in a spice grinder or small food processor and whizz together. Add half of the lime juice and the fish sauce, then pour this over the prawns.
  2. Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for 1 min, until the pepper starts to soften. Add the water chestnuts and bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.
  3. Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg. Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles with extra lime for squeezing over.

Corn-fed chicken with wild mushrooms and leeks – Paul Heathcote

Ingredients

Chicken with wild mushrooms and leek recipe

  • 2 chicken breasts
  • 75g of butter
  • 1 large shallot
  • 1 dash of white wine
  • 50ml of water
  • 25ml of whipping cream
  • 50g of wild mushrooms
  • 4 baby leeks
  • 2 tsp of fresh tarragon
  • 1 dash of lemon juice

METHOD

1. In a thick bottom pan melt 25g of the butter and seal the chicken breast, skin side down
2. Peel and slice the shallots and add along with the white wine. Bring to the boil
3. Add water, cover with a lid and place in the oven at 180 degrees centigrade until cooked, about 10 to 15 minutes. Remove chicken and leave to rest for 10 minutes under foil. Strain chicken liquid through a sieve into another pan
4. Trim the baby leeks and steam for a few minutes until tender. Slice and put aside
5. Bring the chicken liquid to the boil and add the mushrooms and cook for about 1 minute before adding the cream. Once again bring to the boil
6. Whisk in the butter little by little, add the cooked leeks, chicken and tarragon. Season with sea salt and freshly milled pepper as necessary and a few drops of lemon juice.

Kelly Happy Birthday to you !

Kelly enjoying her din din………Kelly has just tweeted, I know I always complain about people posting pic of there food but…. This birthday salad takes the……………27 October 2013

A little birthday cake to share……

Let us have a guess what it might be made from, as Kel is watching her weight maybe an Angel Food cake

PREP: 30 MINS TOTAL TIME: 1 HOUR 10 MINS

SERVINGS: 8

INGREDIENTS

  • 1 cup cake flour (spooned and leveled)
  • 1/4 teaspoon salt
  • 12 large egg whites, room temperature
  • 1 teaspoon cream of tartar
  • 1 1/4 cups sugar
  • 2 teaspoons pure vanilla extract
  • Berries and Cream, for serving

VARIATIONS

Craving chocolate? Replace 1/4 cup cake flour with 1/4 cup unsweetened cocoa powder; reduce vanilla extract to 1 teaspoon.

DIRECTIONS

  1. STEP 1

    Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.

    IN THIS STEP:

  2. How to Measure Flour
  3. STEP 2

    Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.

  4. STEP 3

    Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.

or maybe

Kelly out at Hakkasan

Kelly was out on Friday night for  dinner at Hakkasan, Beverly Hills, with her fiancé Matthew Masshart, her brother Jack and his partner who is a dancer, Cheryl Burke.

Chic: Kelly Osbourne dazzled in a sequined dress and black coat as she celebrated her 29th birthday
It is Kel’s birthday and she tweeted 19 hours ago that she was getting ready to go for her birthday but as yet she did not know I wonder where it will be…Chinese, Japanese or maybe just good old American cuisine we will have to wait and see.

Hakkasan Beverly Hills Restaurant offers a distinctive experience where modern Cantonese cuisine, world-class mixology and dramatic design converge. Tucked into the Beverly Hills neighborhood, Hakkasan greets guests with ambient sounds, scents and lighting, creating a relaxed mood and sensual vibe.

The dramatic dining area features sculpted white marble calacatta walls and oak accents. The space is surrounded by a series of intricately carved Chinese screens known as the “Cage,” a signature Hakkasan design element, providing a chic, intimate dining experience.

Guests are invited to taste the artistry created by Michelin-starred Chef Ho Chee Boon. The culinary journey features Hakkasan classics such as Roasted Silver Cod with Champagne and Chinese Honey and Crispy Duck Salad in addition to a distinct menu of lighter fare selections, created exclusively for the Beverly Hills location.

Chef Ho Chee Boon

Chef Ho Chee Boon

International Executive Chef

Chef Ho Chee Boon is Hakkasan’s International Executive Chef responsible for new openings and menu development around the world, with a particular focus on creating new dishes for specific locations using the finest local ingredients. Moving to the US in 2012 to launch Hakkasan New York, Chef Ho was awarded a Michelin star within eight months of opening. He has since headed up all subsequent US openings, including San Francisco, Las Vegas and Los Angeles, as well as overseeing operations as far afield as Dubai, Mumbai and Doha.

In a career spanning over 26 years, Chef Ho has worked for some of the world’s most renowned Asian restaurants, including the highly regarded East Ocean Restaurant in Hong Kong, Breeze at the 5-star Lebua Bangkok, Singapore’s exclusive Temasek Club and Turandot, Moscow’s premier dining venue. He now divides his time between Las Vegas – heading up the flagship restaurant at the iconic MGM Grand – and San Francisco, where the surrounding region offers some of the finest produce available in the US, providing inspiration for the creative development of Hakkasan’s culinary repertoire.

Miley Cyrus eating bacon and egg gluten free sandwich

Gluten free diet

Miley has tweeted in the past and also interviews about her gluten free diet, which once you investigate it further (as do a lot of diets) have hidden fats and calories.  Reports say that “Whippet thin Victoria Beckham is said to maintain her trim figure by sticking to a strict gluten-free diet. Gwyneth Paltrow and Miley Cyrus are also fans of the wheat-free way which means no bread, pizza, pasta or cakes. But a new study shows that slimmers choosing gluten-free food could be filling up on fat instead.” as reported in the Daily Mail last year.   Eating gluten-free is a must for anyone suffering from coeliac disease but thanks to its celebrity following it has become more and more popular for people wanting to lose weight and improve their health.

Miley Cyrus is a huge advocate of the eating plan recently tweeting about the effects on her figure as she defended herself against comments that she had an eating disorder.  Miley tweeted: ages ago – mind ‘For everyone calling me anorexic, I have a gluten and lactose allergy. It’s not about weight it’s about health. Gluten is cr@pppp anyway!’ She also told fans: ‘Everyone should try no gluten for a week. The change in your skin, physical and mental health is amazing.’

In response to demand from shoppers most British supermarkets now offer a range of gluten-free products but the new research has highlighted that these foods are often substituting gluten for fat, and can contain up to five times the amount of fat as their non gluten alternatives.

A Love Life wheat-free loaf at Waitrose contains three grams of fat, Marks & Spencer’s wheat-free bread contains almost three times more fat than the regular version and Sainsbury’s FreeFrom pitta bread has almost five times as much fat as the store’s standard pitta bread.

Food expert Tanya Thomas of the British Dietetic Association said: ‘People assume that by cutting out gluten they are going to lose weight, it’s a myth.’And Sarah Sleet, chief executive of Coeliac UK, which represents people with a coeliac an autoimmune disease, admits that the industry has a problem with higher fat in gluten-free bread and bakery products.

She said: ‘Undoubtedly there has been a rise n diagnoses of coeliac disease, but it can’t explain the explosion in gluten-free products. ‘Many people are choosing to go gluten-free because they simply want to reduce their wheat intake.’
There is a lot of informtaion about gluten free diet on Glamour Website 

Gluten-free bread

1-2 hourspreparation time

30 mins to 1 hourcooking time

Makes 1 loaf

Ingredients

Preparation method

  1. Heat the oven to 180C/350F/gas 4 and bake the linseeds on a tray for 10-12 minutes, or until they darken slightly (toasting will burst the husks slightly and allow the seeds to release a sticky gluten-like gum when wet, making the crumb softer and adding a wheatgerm-like flavour).
  2. In a bowl, mix the water and yeast and then stir in the yoghurt and seeds. In a large mixing bowl toss together the cornflour, salt, sugar and psyllium husk powder. Pour in the yeast mixture and olive oil and mix well to make a smooth thin batter.
  3. Over the next five minutes this liquid will turn into a sticky dough, as the linseed, cornflour and psyllium husk powder together absorb liquid and become gel-like. Once the mixture is firm enough, knead it for 10 seconds on the worktop to mix everything again, then return the dough to the bowl, cover and leave for 30 minutes.
  4. Line a tray with non-stick baking paper. Shape the dough into a fat sausage, the length of the tray, then brush with extra olive oil, cover and leave to rise for 30 minutes.
  5. Heat the oven to 240C/465F/Gas 9, uncover the dough and slash the top with a small sharp knife, sprinkle with a little cornflour to give it a floured look and bake for about 40 minutes, or until rich golden-brown in colour. Leave to cool on a wire rack before slicing.

Or buy the loaf from Waitrose, Tesco and Sainsburys. all the major supermarkets offer ranges.

Double dating in London Marvin and Rochelle and Aston Merrygold Sarah Richards

Rochelle and Marvin Humes double date with Aston Merrygold and girlfriend Sarah Richards

No longer in JLS but they can always do a comeback tour.  The boys double dated to the exclusive members club Morton’s in London, putting on their best bib and tucker they headed for a night out.

Date night: Rochelle and Marvin Humes enjoy a night out with Aston Merrygold and his girlfriend on Saturday nightDate night: Rochelle and Marvin Humes enjoy a night out with Aston Merrygold and his girlfriend on Saturday night
Alright Simon! Aston wears his shirt with more than a few buttons down while holding girlfriend Sarah Richards hand
Aston not looking to happy and probably telling the photographers to back off!
Morton’s is a members only club and restaurant with prices to match the exclusiveness of it all
You could choose a starter such as

Classic Morton’s Niçoise salad  white Albacore tuna ‘en conserve’, egg, anchovies £17

Minestrone soup puntalette pasta, pesto £9

Beetroot salad Roquefort, caramelised walnuts (v) £16

and from the main course menu you could delight in choosing

Wild mushroom tortelli oregano, Parmesan crisp (v) £18/21Lobster rigatoni black truffles, fine herbs £25/29

Butternut squash risotto amaretti, sage (v) £15/19

Roast Kentish lamb rackcoco beans, smoked aubergine, olive jus £29

Pan-roasted Yorkshire venison red kuri squash, baby carrots, chestnuts £31

Tuna tartare

Tuna Tartare from a girl likes to eat blog

Winter minestrone with pesto croûtes

Winter minestrone with pesto croûtes

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 100g unsmoked lardons or chopped streaky bacon
  • 2 large carrots, chopped
  • 2 sticks celery, chopped
  • 1 medium potato, chopped
  • 2 garlic cloves, finely chopped or crushed
  • 400g can chopped tomatoes
  • 1l vegetable stock (from granules or a cube)
  • 2 tsp chopped sage leaves, or 1 tsp dried
  • few cabbage leaves, shredded
  • 400g can haricot beans
  • handful chopped parsley

For the pesto croutes

  • slices of crusty bread
  • 3 tbsp olive oil
  • 1 tbsp pesto

Method

  1. Heat the olive oil in a large pan, add the onion and lardons or bacon and fry for about 5 mins until the onion is starting to brown. Tip in the carrots, celery, potato and garlic, stir well and cook for a few minutes.
  2. Add the tomatoes, stock and sage, and bring to the boil, stirring. Reduce heat to simmer and cook partly covered for 30 mins, stirring in the cabbage after 15 mins. Drain and rinse the beans and add to the pan with the parsley. Season and serve with pesto croûtes, see right, or crusty bread.
  3. For the pesto croûtes: Cut 3-4 slices of crusty bread into chunks, about 2cm thick. Tip into an ovenproof pan. Mix the olive oil and pesto, then add to the bread, tossing it with your hands until the croûtes are evenly coated. Bake in a moderate oven for about 10 mins until crisp.

 

Butternut Squash Risotto with Amaretti and Fried Sage Leaves

3 pound butternut squash
6 cups chicken stock
1 tablespoon olive oil
1 shallot, minced
1 clove garlic, minced
1½ cups Carnaroli rice
¼ cup dry white wine
1 tablespoon rubbed sage
¼ cup parmesan cheese, grated
2 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper
3 Amaretti cookies
6 sage leaves, fried

PREPARE SQUASH: Preheat oven to 450° F. Halve squash lengthwise and seed, then cut crosswise into 1½-inch-wide slices and season with salt. Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes. Cut flesh from squash slices into ½” pieces, discarding skin.
MAKE RISOTTO: Bring chicken stock to simmer; keep hot. Heat oil in heavy large saucepan over medium heat. Add shallots and garlic; sauté 2 minutes. Add rice, stir 2 more minutes. Add wine; reduce to medium-low and simmer until wine is absorbed, stirring constantly. Add ¾ of chicken stock and rubbed sage. Simmer until rice is just tender and mixture is creamy, adding remaining broth by ¼ cupfuls as needed and stirring often, about 20 minutes. Stir in squash pieces, then cheese and butter; stir until heated through. Season to taste with salt and pepper. Put on plates and crumble cookies over top and garnish with sage leaves.

Alan Carr admits he is rubbish at cooking

It is now official Mr Alan Carr cannot cook!

Mr Alan Carr has just made the worst apple crumble on earth which he has thrown away but not in the bin as he was sure that the bin would spit it out.  Alan Carr is not known for his cooking and I think that he needs some lessons, he tweeted tonight about the disaster and also a Banoffee pie where a friend nearly lost a crown.  Note to self if he ever invites me for dinner, DECLINE!

Here you go Alan just for you

Apple crumble

Ingredients

  • For the crumble

  • 35 g rolled oats
  • 35 g wholemeal flour
  • 20 g caster sugar
  • 35 g margarine or butter
  • For the filling

  • 400 g cooking apples, peeled, cored and quartered
  • 50 g sugar, to sweeten
  • 1 tablespoon water

Method


Preheat the oven to 190°C/375°F/gas 5. Peel and core the apples, quarter and cut in to chunks.

Put the apples into a pan with the sugar and water. Cook over a low heat for 5 minutes and place in a small ovenproof dish.

Place the flour and oats in a bowl and mix well. Cut the margarine or butter into small cubes and add this to the oats and flour. Mix with your fingertips until it resembles an even crumb texture. Add the sugar and mix through.

Cover the fruit with the crumble mixture. Bake for approximately 20 minutes until the crumble is golden and the apple hot.

Banoffee Pie

  • For the base:
  • 100g butter, melted
  • 250g digestive biscuits, crushed
  • For the caramel:
  • 100g butter
  • 100g dark brown soft sugar
  • 397g can Carnation Condensed Milk
  • For the top:
  • 4 small bananas
  • 300ml carton whipping cream, lightly whipped
  • grated chocolate

You will also need…

20cm loose-bottomed cake tin, greased

  1. Tip the biscuit crumbs into a bowl. Add the butter and mix in. Spoon the crumbs into the base and about halfway up the sides of the tin to make a pie shell. Chill for 10 minutes.
  2.  Melt the butter and sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for about 1 hour, until firm or until ready to serve.
  3. 3. Carefully lift the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the softly whipped cream and spoon over the base. Decorate with the remaining bananas and finish with the grated chocolate.

Rihanna has a sweet tooth

Posted on Badgalriri Instagram was a lovely photo of a dessert sweet tray to indulge many a chocoholic.

DESSERT PLATTER RECIPES

Chocolate & raspberry macaroons

Chocolate & raspberry macaroons

Ingredients

  • 170g icing sugar
  • 160g ground almonds
  • 120ml egg whites from about 4 medium eggs, separated into 2 equal batches
  • 160g granulated sugar
  • ½ tsp red food colouring (see tip)

For the filling

  • 120g double cream
  • 110g dark chocolate, finely chopped
  • 25g unsalted butter, room temperature
  • 75g raspberry jam

Method

  1. Place the icing sugar and ground almonds in the bowl of a food processor and pulse about 15 times until fully combined. Sieve this mixture into a large bowl, discarding any particles that stay in the sieve. Add the first batch of egg whites to the almond mixture, mix to form a thick paste and set aside.
  2. Tip the second batch of egg whites into a spotlessly clean, heatproof bowl and have an electric whisk at the ready. Place 50ml water and the granulated sugar into a small saucepan on medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start to beat the egg whites on high speed. Once the syrup is at 118C pour it slowly down the side of the mixer bowl, avoiding the moving whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture – the bowl should no longer be hot to the touch, but still warm. Add the colouring and whisk to combine.
  3. Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter – it should fall in a thick ribbon from the spatula (A). The ribbon should also fade back into the batter within about 30 secs – if it doesn’t, fold a few more times.
  4. Heat oven to 170C/150C fan/gas 3-4. Line 3 baking sheets with baking parchment. Transfer the batter to a piping bag fitted with a plain nozzle. Pipe rounds about 2.5cm in diameter onto the prepared baking sheets (B). Leave to rest for 30 mins out of the fridge, or until the macaroons have developed a skin.
  5. Bake the macaroons for 14 mins (this needs to be precise so you could test a macaroon first). Immediately slide the parchment onto the work surface and cool for a few minutes before gently peeling the macaroons off the paper.
  6. To make the filling, place the cream in a small saucepan and the chocolate in a medium bowl. Bring the cream just to the boil and pour over the chocolate. Leave to stand for a few mins, then stir to combine. Add the butter and stir until smooth, then leave to set until thickened. Place the chocolate mix into a clean piping bag with a smaller nozzle and pipe around the edge of half the macaroons (C). Fill the centre with jam and sandwich with another macaroon shell.

For the cake pops you can even buy a machine

Sweet Treats Cake Pop Maker

£17.99 from Lakeland

How To Make Cake Pops ….EASILY!!!

Prep time 1 hour

Total time 1 hour

 Fluffy, moist little cake pops! Yum! So easy and pretty quick to make!

Serves:13

Ingredients

  • Chocolate Cake, prepared (I used ½ of a 9×13 devils food box cake)
  • Chocolate Frosting (amount depends on moistness of cake. I used two big spoonfuls. See video)
  • 2 boxes Premium white chocolate ( I used Baker’s brand)
  • cake pop sticks
  • sprinkles
  Instructions
  1. Add cake to a large bowl.
  2. Crumble until it resembles fine crumbs
  3. Add in frosting a little bit at a time until cake is moist and can hold a ball shape, yet still slightly crumbly.
  4. Use your hands to incorporate the frosting into the cake crumbs.
  5. Use a mini ice cream scoop and scoop out two balls of cake mixture.
  6. Roll the mixture into a tight ball and place on a plate.
  7. Repeat until all the cake mixture has been rolled into balls.
  8. Melt 2-4 ounces of white chocolate in the microwave.
  9. Dip the tip of the cake pop sticks into the white chocolate and insert into the cake balls about half-way.
  10. Freeze for about 20 minutes.
  11. Meanwhile prepare all of your decorating supplies.
  12. Melt the remaining chocolate in a large cup. Make sure you have enough chocolate to completely submerge the cake ball.
  13. Remove cake balls from freezer.
  14. Dip cake balls carefully into the chocolate until covered.
  15. Let the excess chocolate drip off. Swirl and tap gently if needed.
  16. Add the sprinkles while the chocolate is still wet. It will harden quickly.
  17. Stick the decorated cake pop into a styrofoam block to finish setting.
  18. Place into the freezer to speed up setting time.
  19. Cover with a clear treat bag & ribbon for gift giving, if desired.
  20. Store in a single layer, in an airtight container.
  21. Enjoy!
Notes
~TIPS~ Want to use food coloring? I’d suggest using the candy melts instead of white chocolate for the coating. I wasn’t impressed with how the white chocolate took the food coloring. It made the chocolate thicker.I purchased all of my ingredients including the cake pop sticks and sprinkles at Target. The styrofoam I had already, but you can get a block of styrofoam at crafts stores or Walmart. The recipe (using only ½ of a 9 X 13 cake) makes about 13 medium sized cake balls. Feel free to change up the cake, frosting and coating. Red velvet cake, with cream cheese frosting and white chocolate coconut coating is really good! You can also use home made cake and home-made frosting but I seriously can’t tell the difference in taste.

Prince Harry loves a bit of chicken leg at Nando’s

Prince Harry enjoys a leg and bit of breast coated in lemon sauce, not hot to the mouth dropping comments on Twitter etc……It is personal taste and we don’t always like something spicy in our mouths do we Harry!

The 29-year-old Royal was getting his peri-peri fix as he collected his takeaway dinner from a branch in Fulham, London.  Prince Harry became Prince Peri when he celebrated England’s World Cup qualification with a midnight snack from Nando’s. The saucy Royal was spotted collecting his chicken order in Fulham Broadway, south west London, at 11:50pm on Tuesday night. The 29-year-old forked out £24.05 on his takeaway dinner for himself and a pal. Two members of the Prince’s personal security sat patiently behind him while he waited more than 15 minutes for his Portuguese inspired grub to be prepared.

Harry was seen fidgeting with his mobile phone and making animated hand gestures to his mate as the pair killed time to distract themselves from hunger. After midnight, he eventually collected his order of chicken breast fillet in pitta bread with a lemon and herb marinade – the mildest on offer – with additional cheese and a side of creamy mash. Also on the bill was a double chicken breast wrap with a medium spice marinade and a side of regular chips.  The flame-haired Royal – who is currently fourth in line to the throne – added a soft drink and still mineral water to complete his nosh up.

Nando’s at home recipes

Peri Peri Sauce

This sauce is used for marinating the chicken and any leftover is normally cooked down and served as a dip. I prefer making the sauce up to a day ahead of using as the flavors tend to develop with a bit of time. So you can go ahead and prepare the sauce up to a day before you need to use it.

Ingredients

2-6 birds-eye red chillis (adjust spice level to your taste….2 will be mildly spicy whilst 6 will be very spicy)
1 big red capsicum/bell-pepper
1 lemon’s juice
2 tbsp. paprika powder
2 tsp. salt
1 tbsp. oregano
½ tsp. red chilli powder
½ cup oil (veg or olive)
5 cloves of garlic
4 tbsp. dark vinegar
1 tsp. black pepper
¼ tsp. red or orange food coloring

Instructions

Blend all the ingredients of the sauce until smooth, then pour into a container and refrigerate until needed. You can make the sauce in bulk and refrigerate for up to 2 weeks and use as and when required.

Next, prepare the chicken:

Ingredients

1 chicken, (approx 1kg-1.5kg) skin removed and cut into quarters then make 2-3 slits on each piece

To get the maximum moistness and succulence in your chicken and to infuse flavor into the meat, take a container big enough to hold the chicken quarters. Add 2 tsp salt, 1 tsp sugar, half cup white vinegar, juice of 1 lemon, throw in some roughly chopped fresh herbs like coriander or parsley. Then add COLD water and swirl/mix everything together. Now add in your cleaned chicken pieces, they should be completely immersed in the water. Cover the container and refrigerate it for 1-4 hours. Then drain out the liquid, rinse out the chicken quarters properly to get rid of any excess salt and proceed with the marination.

Instructions

Pour the prepared sauce over the chicken pieces, making sure it goes into the slits. Cover and refrigerate. Allow to marinate at least overnight or for up to 2 days.

When ready to cook, shake the excess marinade off the chicken pieces. First grill the chicken on a bbq/charcoal grill (or under the broiler grill of your oven) for about 5 minutes per side, just to seal the chicken pieces so they stay nice and moist inside, and this gives the chicken that awesome bbq flavour especially if done on a charcoal grill.

Then place the chicken quarters on a greased tray, brush some sauce over them and pop it in a pre-heated oven at 170 C and bake for about 20 minutes (turn them over midway through the baking). Next, reduce the temperature to 120 C and bake for another 15-20 minutes. Make sure to brush the chicken with some of the peri peri sauce once more during the baking so they stay moist. Once done, remove and keep the chicken covered to retain moisture.

If you did not bbq the chicken on a proper charcoal grill, you can at this point light a small coal, place it on a piece of foil and put it in the center of the dish holding the cooked chicken. Drop some oil on the lit coal and cover the dish so that the smoke released from the coal gets absorbed into the chicken. This will give your chicken a good bbq aroma.

For the remainder of the marinade/sauce, just pour it into a small saucepan, add about half a cup of water and simmer until the sauce thickens and is cooked. You can use this to serve with the chicken.

Serve your delicious Peri Peri chicken with fries, fresh salad and a cold drink .

Enjoy!🙂

Simon Cowell loved up at the Ivy or is he?

Simon Cowell was out at the Ivy Restaurant this weekend with his pregnant misses, Mrs Silverman they kissed and canoodled.  He kissed her with a kiss that was lack lustre and he certainly did not look at her or close his eyes.  What is in the distance Simon?
A squeeze of the nose!
Suck of the lips!

THE IVY
 
Ivy Starters
 
Fresh Blue Fin Toro Tuna Tartare ………………..$ 18.75
Caesar Salad (made to order) ……………………………..$ 14.75
Fresh Crab Cakes ………………………………………$ 16.75
French Fried Calamari ……………………………………..$ 14.75
Spicy Fresh Corn Chowder …………………………………$ 12.75
Guacamole with Made to Order Homemade Tortillas ………$ 12.75
Calamari Quickly Skillet Cooked in Extra Virgin Olive Oil & Lemon ..$ 14.75
Cold Poached Artichoke with Fresh Tomatoes, Basil & Homemade Croutons
$ 13.75
Fresh Burrata with Roasted Baby Beets, Pine Nuts & Wild Arugula ..$ 15.75
Fresh Wild Maine Lobster Macaroni and Cheese .$ 18.75
Homemade Fresh Spinach and Four Cheese Ravioli with Butter and
Fresh Sage or Fresh Tomato Sauce …$ 15.75
Pizza
Fresh Lobster Pizza with Homemade Fresh Tomato Sauce, Italian Fontina,
Bufala Mozzarella, Pancetta and Fresh Thyme…….Starter $ 25.75 Main $ 35.75
Pizza Margherita – Fresh Italian Mozzarella, Tomatoes and Basil ……$ 21.75
Scottish Smoked Salmon and Crème Fraîche ……$ 24.75
Salads
Grilled Fresh Vegetable Salad – Asparagus, Zucchini, Corn, Avocado, Tomatoes, Baby Lettuce & Scallions
with Fresh Wild Maine Lobster ………….$ 35.75
with Mesquite Grilled Lime Chicken Breast (Jidori Natural) ……..$ 27.75
with Mesquite Grilled Shrimp $ 28.75
Ivy Chopped Salad – Baby Lettuce, Fresh Beets, Avocado, Tomato, Hard Boiled Eggs,
Crispy Niman Ranch Applewood Smoked Bacon, Roasted Turkey Breast (Free Range)
and Pt. Reyes Blue Cheese …$ 26.75
or with Fresh Wild Maine Lobster ..$ 35.75
Fresh Santa Barbara Crab Salad with Homemade Thousand Island Dressing
$ 29.75
From Our Mesquite Grill
6 oz. Kobe Style New York Steak (Snake River Farms) Brushed with our Homemade Steak Sauce ….$ 35.75
12 oz. Kobe Style New York Steak (Snake River Farms) Brushed with our Homemade Steak Sauce ….$ 59.75
9 oz. Filet Mignon Brushed with Homemade Steak Sauce .$ 44.75
Rack of Lamb – Half Rack .$ 45.75
Rack of Lamb – Full Rack .$ 69.75
Lime Chicken Breast (Jidori Natural) ..$ 26.75
All Mesquite Grilled Entrees are Served with a Choice of Freshly Cut French Fries, Mashed Potatoes, Red
Cabbage Slaw, or Mexican Rice ( Before 5:00 p.m.) and with Fresh Pureed Cauliflower, and a Choice of Freshly
Cut French Fries, Mashed Potatoes, Baked Potato, or Mexican Rice (After 5:00 p.m.)
Pasta and Risotto
Fresh Wild Maine Lobster Macaroni and Cheese ..$ 44.75
Fresh Wild Maine Lobster (1 1/2 lbs.) with Linguini or Risotto, Fresh Tomatoes,
Home-Grown Herbs and Spices .$ 48.75
Homemade Wild Maine Lobster Ravioli with The Ivy Pink Sauce …$ 35.75
Homemade Fresh Spinach and Four Cheese Ravioli with Butter and Fresh Sage or Fresh Tomato Sauce .$ 25.75
Risotto or Linguini with Fresh Clams, Mussels, Crab, Scallops, Shrimp and Calamari, Fresh Tomatoes and
Garden Basil ….$ 29.75
Penne with Fresh Tomato Sauce, Imported Bufala Mozzarella, Garden Basil and Extra Virgin Olive Oil …$ 25.75
Homemade Tagliarini with Italian Porcinis, Fresh Mushrooms Parmigiano-Reggiano
and a Touch of Cream .$ 27.75
Spaghetti with Tomato Sauce and Homemade Meatballs ..$ 27.75
Main Courses
Lobster Club Fresh Maine Lobster, Crispy Niman Ranch Bacon, Avocado, Frisée and
Homemade Mayonnaise with Freshly Cut French Fries .$ 35.75
Mesquite Grilled Fresh Wild Maine Lobster Tacos on Homemade Tortillas served with
Fresh Guacamole, Red Cabbage Slaw, Black Beans & Mexican Rice…$ 35.75
Fresh Wild Swordfish Tacos on Homemade Tortillas with Tomatillo Sauce
served with Mexican Beans and Rice ..$ 29.75
Mesquite Grilled Natural Pork Back Ribs with Ricky’s Homemade Barbecue Sauce
served with Freshly Cut French Fries & Red Cabbage Slaw ….$ 31.75
India’s Hamburger – 8 oz. Freshly Ground Grass Fed Natural Beef, Crispy Niman Ranch Applewood
Smoked Bacon, Imported Brie, and Crispy Basil on a Homemade Sun-Dried Tomato Brioche Bun,
Served with French Fries and Garlic-Basil Mayonnaise ..$ 25.75
Ricky’s Fried Chicken (Jidori Natural) served with Grilled Corn,
Sautéed Spinach & Fresh Mango Chutney …$ 27.75
Ivy Fish and Chips with Fresh Wild Rock Cod, Shrimp, Scallops, and Calamari with
Freshly Cut French Fries and Ivy Onion Rings ….$ 29.75
Homemade Chicken Enchiladas (Jidori Natural) with Mexican Rice & Beans ..$ 25.75
Mesquite Grilled Filet Mignon Carne Asada with Homemade Tortillas, Mexican Rice & Beans .$ 28.75
Ivy Side Orders
Home Baked Garlic Toast …..$ 4.75
Grilled Vegetables ………$ 6.75
Sugar Snap Peas …..$ 6.75
Ivy Onion Rings …..$ 6.75
Fresh Broccoletti or Spinach, Simply Steamed or Sauteed with Olive Oil and Garlic ……$ 6.75
Our Steak Tartare, Mayonnaise, Thousand Island and Caesar Dressing are Made in Our Kitchen with
Uncooked Farm Fresh Eggs

Ultimate Caesar Salad

Perfect caesar salad

Felicity's perfect caesar salad

Felicity’s perfect caesar salad. Photograph: Felicity Cloake for the Guardian

Salty, tangy and crisp, caesar salad is not a particularly refined dish, and nor was it ever intended to be; all this fussing about anchovies and torn lettuce is missing the point. Hell, if you want to be really authentic, eat it with your fingers – just don’t stint on the cheese or the oil. This is proper drinking food, prohibition-style.

Serves 4

2 cloves of garlic
150ml olive oil
4 slices of day-old white sourdough bread
2 cos lettuces, torn into rough pieces
2 anchovy fillets, rinsed
1 egg yolk
Juice of ½ lemon
Large handful of finely grated parmesan

1. Crush the garlic and add to the oil. Leave to infuse for at least an hour. Preheat the oven to 200C and cut the bread into rough crouton-sized cubes. Toss with a little of the oil to coat, and then bake for about 15 minutes until golden and crisp.

2. Mash the anchovies against the bottom of your salad bowl until you have a paste, then beat in the yolk, and gradually the rest of the garlic-infused oil until you have a thickish dressing. Stir in the lemon juice and taste – season if necessary.

3. Put the leaves into the bowl and toss well to coat. Add the cheese and toss well again. Top with the croutons and serve immediately.

Is Caesar Cardini’s creation the emperor of salads, or a mere citizen of the romaine republic? Should we stick to his recipe, or are tweaks acceptable in the name of improvement – and how far can we go before it becomes something else entirely? And lastly, anchovies – we all agree they’re essential, right?

Britney’s weight has gone up and down over the years.

14 SEPTEMBER 2013

Britney Spears reportedly eats 3,000 calories a day while she undertakes extreme workouts for her Las Vegas show.

 The popstar has reportedly been tucking into big meals every single day for the last month. Some of her favourite dishes include Domino’s Pizza, McDonald’s and In-N-Out Burger.

However, even after guzzling down these deep-fried treats, Britney is still maintaining her trim figure.

She undertakes eight long hours of rehearsals each day for her upcoming Las Vegas show stint, UK’s Heat magazine reports.

Because of this extensive exercise the blonde beauty is free to eat whatever she likes without worrying about it going straight to her stomach or thighs.

Other snacks Britney has apparently been enjoying include cheese grits, a porridge-like substance made of corn, and foot-long Subway sandwiches.

Proving this regime works, the 31-year-old mom-of-two recently posted photos of herself in a little blue bikini while filming her new video Work B***h.

In addition to the hardcore rehearsals, Britney is also said to be doing “Olympic-style training” in the space of 40 minutes.

Her trainer Tony Martinez believes these workouts will help her be in top form for her Vegas show.

“She’s using all sports right now to get ready for her 90-minute Las Vegas show. It is intense, interval training to keep her heart rate up,” Tony recently told E! News. “In a show, she will be dancing and singing non-stop. In her training, she only has about ten to 15 second rests between each set.

“She is doing Olympic-style training. This is hardcore stuff. Britney knew she needed to step up her game. She is just drilling it but she likes too! She loves to sweat and she still talks smack to me.” © Cover Media

Subway delight

I wonder if she has to pay or does she get it free?

Alternative burger recipe

The ultimate makeover: Burgers

Ingredients

For the burgers

  • 400g lean beef mince (10% fat), preferably organic
  • 5 spring onions, finely chopped
  • 140g finely grated carrots
  • 2 garlic cloves, finely chopped
  • 2 tsp Dijon mustard
  • 1 tbsp chopped tarragon
  • 1 medium egg, beaten
  • 4 wholemeal bread rolls, split in half
  • 1½ tsp rapeseed oil, for brushing
  • 25g watercress

For the roasted pepper salsa

  • 2 large red peppers halved lengthways and deseeded
  • 100g cherry or baby plum tomatoes, halved
  • 2 tsp lime juice
  • 2 tsp snipped chives
  • ¼ very small red onion, thinly sliced
  • pinch crushed chillies

Method

  1. Tip the mince into a bowl with the spring onions, grated carrot, garlic, mustard, tarragon and egg. Mix well using a fork. Season with pepper and a pinch of salt, then divide the mixture into 4. Flatten each piece with your hands into a 10cm round (A), about 2cm thick – a similar width to the buns. Chill for about 30 mins. Or can be made a day ahead: stack the burgers between pieces of greaseproof paper to stop them sticking, wrap in cling film then chill until ready to cook.
  2. Meanwhile, heat oven to 200C/fan 180C/ gas 6. Lay the peppers, cut sides down, on a non-stick baking sheet. Roast for 35 mins until the skins are charred, laying the tomatoes next to them, cut-side up, for the final 3 mins just to soften slightly. Remove and immediately transfer the peppers to a small bowl and cover with cling film. Leave for 5-10 mins until cool enough to handle. Peel off the pepper skins (B), chop the peppers and tip them back into the bowl to join any juices there. Chop the tomatoes and stir into the peppers with the lime juice, chives, onion and chillies. Taste and add a grind of pepper if needed. Set aside. Can be made 1-2 days ahead and chilled.
  3. Heat a griddle pan, or cook the burgers on the barbecue. Lay the cut sides of the buns on the griddle and cook until marked with the griddle bars. Brush each burger on one side with some of the rapeseed oil. Place on the hot griddle, oiled side down. Cook – don’t move them or they may stick – for 5 mins for medium, brush the unoiled side with the rest of the oil (C), then turn and cook for another 5 mins. (For well done, add an extra 1-2 mins to each side.)
  4. Remove and let the burgers rest for 2-3 mins. Drizzle a little of the pepper juices over the bottom of each bun to moisten, lay on some watercress sprigs, top with a burger, then a spoonful of the salsa (D), spooning over some more of the juices. Sandwich together with the tops of the buns.

Mr Crowe is in Turkey loving the sun and relaxing

The sun i shining and Mr Crowe is loving Turkey, 100’s of miles away from his home he is till keeping up his keep fit routine as his tweets testify.
Russell Crowe ‏@russellcrowe 8h –  Yesterday was 3 km Elliptical, light weights and probably 4km walking. So far today at least 7 km walking.
With all this exercise he will have to keep up his strength so what Turkish delights will be tasting?

Baba ganoush with flatbread

Baba ganoush with flatbread recipe

ngredients

For the flatbreads

  • 250 g plain flour
  • 3 tsp fast-acting dried yeast
  • 2 tbsp extra virgin olive oil

For the babaganoush

  • 2 large aubergines
  • 5 tbsp extra virgin olive oil, plus extra for finishing
  • 3-4 garlic cloves, finely chopped
  • 1/2 tsp dried red chilli flakes
  • 1 heaped tbsp flour
  • 3 tbsp milk
  • 2 tsp tahini
  • squeeze of lemon juice
  • 1 small handful parsley, roughly chopped

Method

1. For the flatbread dough: Mix the flour and yeast in a big bowl and make a wide well in the middle.  Pour in the olive oil, about 125ml warm water and a pinch of salt. Gradually bring in the surrounding flour until it all comes together.

2. Tip the dough onto a lightly floured surface and, using the heel of your hand, give it a good knead for 5 mins until the dough is elastic.

3. Put the dough back in the bowl, cover with cling film, and leave to rest for an hour or so in a warm place – until doubled in sized.

4. For the babaganoush: While the dough is rising, heat a griddle or barbecue and roast the aubergines on all sides, turning frequently until the skin has blackened and the flesh is soft – about 20 minutes. Leave on one side until cool enough to handle. Peel and roughly chop the flesh.

5. Heat 2 tablespoons of olive oil in a pan and fry the garlic and chilli flakes for a minute over a low heat until the garlic is golden. Stir in the flour and continue cooking for another 2 mins.

6. Add the milk, followed by the aubergine, and simmer for a further 3-5 mins, stirring all the time. Add a splash of water if it looks a bit dry. Turn off the heat and cool for a minute before stirring in the rest of the olive oil, the tahini and lemon juice.

7. Season well, transfer to a serving bowl and sprinkle with chopped parsley. Make a well in the centre and pour in a little more olive oil.

8. Heat a griddle on the stove or a barbecue. Divide the dough into 4 portions and roll out to a maximum of 1/2cm thickness on a floured surface. Aim for a circular shape.

9. Sprinkle the breads with sea salt. You could also use other spices – sesame seeds, sumac, thyme leaves etc. Lay the flatbreads on a hot griddle for 2-3 mins on the first side, and a bit less on the second. Serve straight away with the babaganoush.

Caroline Flack claims she has found the best Bloody Mary ever

flackcaroline

Me and Mitzy have found the greatest Bloody Mary in London…..

Ingredients

Bloody Mary

  • 2 ice cubes
  • vodka, double shot
  • ½ lemon, juice only
  • 6 dashes Worcestershire sauce
  • 3 dashes Tabasco sauce
  • 150ml/5fl oz tomato juice
  • pinch salt and freshly ground black pepper

Preparation method

  1. Place the ice into a tall glass and add the vodka.
  2. Add the lemon juice, Worcestershire sauce, Tabasco sauce and tomato juice. Stir well.
  3. Adjust the seasoning, to taste, with salt and pepper and serve straight away.

Boiled eggs and wotsits for breakfast cos I’m a GROWN UP

Caroline loves a plate of chips, however chips can very and their are mega chips and bendy attempts at chips.  here are some recipes tried and tested.
Hairy Bikers chips yum yum

Ingredients

  • 4 large potatoes, preferably Maris Piper
  • sunflower oil, for deep frying
To serve

Preparation method

  1. Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it’s worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper.
  2. Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 130C. It’s important to use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  3. Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned.
  4. Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.)
  5. When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper.
  6. Tip into a serving dish and sprinkle with salt and vinegar to serve.

Simon Cowell dines at Sur

Simon out for dinner with his ex-girlfriend Terri

Girlfriend at home preggers and Simon is out and about,  At the ripe old age of 54 Simon drinks and enjoys a night out at Sur restaurant with friends, including his ex-lover Terri Seymour.

The TV mogul enjoyed a dinner at Sur in West Hollywood, then proceeded to leave the restaurant here Terri jumped on his lap with great delight in the back-seat of a car.


Simon Cowell celebrated his 54th birthday with his ex-girlfriend, Terri Seymour

Where's Lauren? Simon Cowell celebrated his 54th birthday with friends, including ex Terri Seymour, who sat on his lap in the car after the festivities in LA on Monday

They were seen canoodling each other as they said goodbye after dinner at the posh eatery, owned by Real Housewives’ Lisa Vanderpump. yes that is her real name !

SUR Restaurant and Bar
What can you expect on the menu

Paul Walker – Fast and Furious fame

Paul Walker

Look at those eyes!!!! they would melt my chocolate cake indeed they would

Paul Walker noes diving a chocolate cake, well I hope it is chocolate cake!

Ultimate chocolate cake

Ultimate chocolate cake

Cooking time
Prep:30 mins – 40 mins
Cook:1 hr – 1 hr, 30 mins Plus baking and cooling time

Ingredients

  • 200g good quality dark chocolate, about 60% cocoa solids
  • 200g butter
  • 1 tbsp instant coffee granules
  • 85g self-raising flour
  • 85g plain flour
  • ¼ tsp bicarbonate of soda
  • 200g light muscovado sugar
  • 200g golden caster sugar
  • 25g cocoa powder
  • 3 medium eggs
  • 75ml buttermilk (5 tbsp)
  • grated chocolate or curls, to decorate

For the ganache

  • 200g good quality dark chocolate, as above
  • 284ml carton double cream (pouring type)
  • 2 tbsp golden caster sugar

Method

  1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break 200g good quality dark chocolate in pieces into a medium, heavy-based pan. Cut 200g butter into pieces and tip in with the chocolate, then mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan. Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
  2. While the chocolate is melting, mix 85g self-raising flour, 85g plain flour, ¼ bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powderin a big bowl, mixing with your hands to get rid of any lumps. Beat 3 medium eggs in a bowl and stir in 75ml (5 tbsp) buttermilk.
  3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes – if you push a skewer in the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit). Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely.
  4. When the cake is cold, cut it horizontally into three. Make the ganache: chop 200g good quality dark chocolate into small pieces and tip into a bowl. Pour a 284ml carton of double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
  5. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.

Rock versus food

Okay I think that we all have seen or certainly heard about Man – Adam Richman – versus food.  Who for the record has given up the programme and lost a bit of weight through not having to shove the biggest portions of food into his mouth.

“Man v. Food” star Adam Richman has slimmed down. The host who became known for tackling seemingly impossible food challenges has debuted an impressive 60-pound weight loss.

The Travel Channel show debuted its fourth and final season, “Man v. Food Nation,” starting in 2011. The final episode aired on April 11, 2012. In the year and a half since, Richman says he’s given up extreme eating.

“‘Man v. Food’ was the biggest career-defining opportunity. I went from anonymity to someone of note with access to amazing eateries,” Richman tells People, who debuted a photo of his slimmed-down look .

Richman once could fearlessly face a 5-pound pizza or a 8-pound platter of steak, fries, mushrooms and cheese for the sake of audiences’ entertainment. But nowadays Richman opts for healthier options than the biggest and best junk food America has to offer, and has lost weight by cutting out white flour and dairy and increasing the amount of exercise he does.

That doesn’t make his journey to a slimmer Adam Richman any easier, though. Of a recent road trip, Richman says, “The crew got a bunch of pizzas, and it was all I could smell. It sucked. But I had a Greek yoghurt with raw almonds, water and an iced coffee, and I was satisfied.”

                     

Then                                               and                                        Now

Here is the Rock or is it the Tooth Fairy?Anyway back to the Rock or should I say  Dwayne Johnson.  He trains eats well and then blows it all as he needs those foods….Oh yummy Mr Johnson,

And then hurl!

The worst film I think I have ever sat through with my niece!!! who was 6 when we watched it!

Kimberley Garner dines at Zuma

Meeting my sister and mummy for girls lunch at Zuma🙂 so nice to get out the office, showing them my new designs.

Kimberley seems to be very fond of this restaurant as she has tweeted about it a few times now.  Free lunch then…I think….

Embedded image permalink

Dinner @zuma … Maybe slightly over ordered dessert😉 xx :):)

MENU

the menu is comprehensive and alluring.  dishes are authentic but not traditional with bold, intense flavours and an emphasis on simple presentation acquired through quality ingredients
there is no set protocol on ordering from the menu;  izakaya style means that dishes are designed to be  shared at the table or enjoyed individually.

Sushi and Sashimi

california maki
fresh crab, avocado and tobiko
dynamite spider roll
softshell crab, chilli mayonnaise, cucumber and wasabi tobiko sauce
spicy tuna roll
tuna, homemade chilli miso and yuzu tobiko
unagi bo zushi
grilled fresh water eel with avocado, sweet omelette and gobo
zuma chirashi maki
mixed seafood selection with avocado, cucumber and shiso
Recipes to try if you can’t get to London.
Why not try a starter

Ingredients

  • 6 sheets nori
  • 3 cups sushi rice (cooked)
  • avocado
  • cucumber
  • 36 shrimp (with the tails cut)
  • 1 cup tobiko (flying fish eggs)

Directions:

1 Slice the avocado and cucumber into long, thin slices.
2 Roll the sushi inside-out, using avocado, cucumber, and shrimp as your fillings.
3 Before cutting the sushi into pieces, spoon the masago over the sushi roll to coat (you can use more or less masago depending on your preference). Now cut the sushi into 6 or 8 pieces.
4 Serve with shoyu, wasabi, and ginger if desired.

sushi roller

If making sushi makes you think oh no…..I bought this little beauty and  it is brill and the sushi is perfect…Now it is anyway, first time looked like a dogs dinner, note to self read the instructions, follow them and it will be a dream.  Available from Amazon, sushisushi.com I got mine from TX Maxx for £6.00 so worth looking on the cooking shelves.  It is worth it and easy peasy once you start.  Try it.

Nicole Scherzinger wants a bit of sausage roll!

Pouted and Ready

nicole scherzinger mary j blige

Guest Celebrity Mary J.Blige

Nicole  has just been chatting to the lovely Miss Flack and Mark! and has said she would like to taste a sausage roll.  Caroline said its like a hot dog but moist!, not how I would describe it but there you go.

This is a recipe that works so well and they are yummy.

Sausage Roll

Pork & sage sausage rolls

Ingredients

  • 375g pack ready-rolled puff pastry
  • 8 good-quality pork sausages
  • 1 small bunch sage, leaves only
  • 1 egg, lightly beaten

Method

  1. Heat oven to 220C/200C fan/gas 7. Cut the pastry sheet into 8 equal squares.
  2. Skin the sausages, then lay the meat from one sausage in the middle of a pastry square. Put 2 sage leaves on top. Brush a little egg on one side then seal the pastry squares using your fingers to create a crimped edge. Repeat to make 7 more.
  3. Transfer to a lightly greased baking tray, brush with more egg and bake for 25-30 mins until golden brown and cooked through.
  4. Allow to cool for a few mins then run a palette knife underneath to loosen the sausage rolls. They can be eaten hot or cold. For a picnic, simply cool and pop into a container, layered with baking parchment. Will keep for 2 days in the fridge.

Lady Gaga

Lady Gaga is known for weird and wonderful outfits, that shock and stun.  It’s all part of the show and the show must go on!

Lady Gaga enjoying a hot dog
A little bit of dinner for the Gaga

Lady Gaga’s Diet

Pasternak 5-Factor diet is what Lady Gaga, and a few other celebs follow, when it comes to healthy eating. The plan revolves around eating 3 meals and 2 snacks a day. Eat fiber, healthy carbs, low-fat protein and healthy fats. On this diet you are allowed one cheat day each week, but don’t go overboard or you’ll have a lot of making up to do.

A sample diet that you might see Lady Gaga eating on any given day is as follows:

For breakfast have pancakes made with whole wheat flour and nonfat milk, topped with fresh fruit of your choice. A great lunch would be a healthy salad with fruits and vegetables, topped with a light vinaigrette. Dinner will be a filling meal of chicken breast, baked in the oven, over quinoa. Season to your liking. Snack choices popular with Lady Gaga are apples with peanut butter and chips with salsa.

The lady tweeted as they all do these days.

i love being in the studio but i get the worst munchies. seashell girl just did bad things with some crab fried rice

A little recipe to try

Crab Fried Rice to help with the munchies

crab fried rice

4 Servings, Prep Time: 20 Minutes, Total Time: 20 Minutes

  • 6 cups cooked rice
  • 2 eggs
  • 1 1/2 tablespoons fish sauce
  • 3 cloves chopped garlic
  • 2-3 chopped green onion
  • 3-5 tablespoons cooking oil
  • 1 teaspoon ground white pepper
  • 1 cup crab meat

Prep

I cook 3 cups of jasmine rice with 3 cups of water which yields about 7 cups of cooked rice. This recipe calls for 6 cups of cooked rice. Another cup is for emergency rescue. Canned crab meat is convenient and fast. However, if you have leftover cooked crab, that is ideal. The can that I bought has ½ cup of crab meat. You will need 2 cans. Squeeze out the water so that the fried rice will be fluffy not gummy.

Cooking

Over medium to high heat, add 3 tablespoons of oil to a wok or a large pot. You’ll need room to stir the rice around. Add chopped garlic to the oil. When the garlic begins to brown, add rice. Stir and mix the rice with the oil. Add crab meat and stir again.

Make room in the middle of the wok. Add a teaspoon of oil and crack the egg into the spot. Scramble the egg to cook it. Then incorporate the egg into the rest of the fried rice. Repeat the same steps to add another egg.

Add fish sauce and ground white pepper and taste. If your fried rice is too salty, add the 1 cup of left over rice. Stir and taste again. If you are happy with the taste, turn off the heat. Add the chopped green onions.  In the pictures, I added a few cilantro leaves as a garnish, but it’s not necessary and purely for decoration.

Tasting

The Crab Fried Rice should be fluffy, dotted with crab chunks and green onion. It should not be oily. The crab flavour should be prominent with detectable amount of ground white pepper. Serve with sliced cucumber, a wedge of lime and chilli fish sauce.

X Factor Wannabes put together a Ice Cream Sundae to forget!

X-Factor hopefuls or is wannabes have been chosen and are waiting the live shows and on the xtra factor Miss Caroline Flack and her side-kick Matt Richardson is is it  Mark!

Do they have the same chemistry as Olly and Caroline the shows will reveal over time I am sure!  Anyway on Saturday the challenge was to create the biggest ice cream sundae they could and what a mess they made and not very tasty but if you want to make a super tasty sundae try one of these recipes.

CHOCOLATE PEANUT BUTTER FUDGE SUNDAE

Nigella’s Chocolate sundae

Ingredients

  • 175 ml double cream
  • 100 grams milk chocolate (chopped)
  • 100 grams smooth peanut butter (skippy for preference)
  • 3 tablespoons golden syrup
  • 4 scoops toffee ice cream (or caramel ice cream)
  • 4 scoops chocolate ice cream
  • 4 scoops vanilla ice cream
  • 4 tablespoons salted peanuts (roughly chopped or left whole to taste)

Method

  1. Put all the cream, chopped chocolate, peanut butter and golden syrup into a saucepan and place on the heat to melt, stirring occasionally. In about 2 minutes you should have your sauce ready.
  2. Get out four sundae glasses and put a scoop of toffee or caramel ice cream in each, followed by one of chocolate and then another of vanilla.
  3. Pour some chocolate peanut butter fudge sauce over each sundae and sprinkle with the salted peanuts. Hand them round and wait for people to weep with gratitude.

Peppermint Hot Fudge Sundaes

Or try Peppermint Hot Fudge Sundae from Martha Stewart

INGREDIENTS

  • 1 cup heavy cream
  • 1/3 cup light corn syrup, plus more to adjust consistency
  • One 12-ounce bag semisweet chocolate chips
  • 1 teaspoon peppermint extract
  • Best-quality vanilla ice cream
  • Peppermint candy, coarsely chopped

DIRECTIONS

  1. STEP 1

    Combine heavy cream and corn syrup in a small saucepan. Stir to combine, and bring just to a boil over medium-high heat. Remove from heat, and add chocolate and peppermint extract.

  2. STEP 2

    Whisk until the chocolate is melted. If necessary, adjust consistency with additional corn syrup. Serve over ice cream. Garnish with chopped peppermint candy.

Simon Cowell love for food or not as the case may be!

Simon Cowell may be loaded above and beyond what we mortals can only dream of but apparently he is a lover of  good old fashioned things to eat……

Simon  loves his mum and also her home-cooked food.  Inspired to produce the programme Food Glorious Food which was rubbish.  Apparently Simon is extremely proud of this show and it all starts and ends with Mum,’ says his older brother Tony. Oh poor Simon no golden touch on that show then!

Simon and mummy
Despite the fact the show was a flop (did I mention that!) The idea came from Simon’s love of Julie’s thats his mum cooking.

Shepherd’s pie

Shepherd’s pie is a classic British dish which pretty much everyone I’ve ever met has their own way of making. This is my way which I’ve kept really simple and I reckon you can’t go wrong with it. Make sure you buy the best quality mince you can afford, as it really makes the dish.

serves 6

Ingredients

  • • 1 red onion
  • • 2 carrots
  • • 2 sticks of celery
  • • 2 cloves of garlic
  • • a small bunch of fresh rosemary
  • • olive oil
  • • 500g good-quality minced lamb
  • • 1 x 400g tin of chopped tomatoes
  • • 250ml lamb or vegetable stock, preferably organic
  • • sea salt and freshly ground black pepper
  • • 1.5kg Desiree potatoes
  • • 100ml semi-skimmed milk
  • • a large knob of butter

To prepare and cook your mince

 

• Peel and roughly chop the onion and carrots
• Trim and roughly chop the celery
• Peel and finely chop the garlic cloves

To prepare and cook your mince

• Pick the rosemary leaves, discard the stalks
• Heat a large pan on a medium heat
• Add a good lug of olive oil and onion, carrot, celery, garlic and most of the rosemary leaves

To prepare and cook your mince

• Cook for 8 to 10 minutes, stirring occasionally, until softened
• Turn the heat up, add the lamb mince, and brown for 10 minutes, stirring occasionally
• Use a sieve or slotted spoon to drain away any excess liquid from the pan, then tip in the tinned tomatoes

To prepare and cook your mince

• Pour in the stock, season with a good pinch of salt and pepper and stir well, then bring to the boil
• Reduce to a low heat, pop the lid on slightly ajar, and simmer for 1 hour

To make your mash topping

• Peel the potatoes, cut them into halves and quarters depending on their size, and put them into a pan of salted, boiling water
• Boil for about 10 minutes until tender
• Stick a knife into them to check they’re soft all the way through

To make your mash topping

• Drain in a colander and return them to the pan
• Add the milk, butter and a pinch of salt and pepper
• Mash until smooth and creamy

To assemble and cook your shepherd’s pie

    

• Preheat the oven to 190ºC/375ºF/gas 5
• Transfer the lamb mixture to a large ovenproof baking dish
• Spoon the mash evenly over the top and poke the remaining rosemary leaves into the top

To assemble and cook your shepherd’s pie

  

• Drizzle with olive oil, then cook in the hot oven for 25 minutes, or until golden and bubbling
• Serve with broccoli (see Brilliant broccoli) or some lovely peas Will have to be peas for Simon…..

Apparently for years he was a fussy bugger and only ate fish fingers or baked beans on toast and the only cooked vegetable he would eat — and will still only eat — is peas.   So picky Simon!
Through the years of him developing a palette he now has a personal chef, (NO SURPRISE THERE) several kitchens )(OH REALLY) and more than enough money to dine out for every meal for the rest of his life, but apparently his diet pretty much remains the same as it was then.  AGAIN FUSSY BUGGER!

At his 50th birthday party guests were served fish fingers, while his favourite dessert remains Angel Delight.  ‘His tastes have never really changed over the years and he hates all other fish and seafood.

The ultimate makeover: Fish & chips

The ultimate makeover: Fish & chips

Ingredients

For the chips

  • 800g unpeeled, even-size Maris Piper or King Edward potatoes
  • 2 tbsp olive oil

For the peas

  • 300g frozen garden peas
  • 1 tbsp olive oil
  • 2 tsp lemon juice

For the fish

  • 650g (approx) skinless haddock, hake or cod fillet from a sustainable source, cut into 4 equal-size pieces
  • 50g self-raising flour, plus 1 tbsp
  • 50g cornflour
  • 1 egg white
  • 125ml ice-cold sparkling water
  • 1 lemon, cut into wedges
  • 600ml sunflower oil, for frying

Method

  1. Scrub the potatoes, cut into 1.5cm thick lengthways slices, then cut each slice into 1.5cm thick chips. Tip the chips into a large saucepan, pour in enough water to just cover, bring to the boil, then lower the heat and gently simmer for 4 mins only. Drain, tip onto a clean tea towel, pat dry, then leave to cool. Can be done 1-2 hrs ahead. Heat oven to 220C/fan 200C/gas 7. Put a large shallow non-stick roasting tray in the oven with 1 tbsp olive oil and heat for 10 mins.
  2. Transfer the chips to a bowl and toss in the remaining oil using your hands. Tip out in a single layer onto the hot roasting tin. Bake for 10 mins, then turn them over. Bake 5 more mins, then turn again. Bake for a final 5-8 mins until crisp. Drain on paper towels.
  3. While the chips are in the oven, cook the peas in boiling water for 4 mins. Drain, then tip into the pan and lightly crush with the back of a fork. Mix in the oil, lemon juice and freshly grated pepper. Cover and set aside.
  4. The fish can also be cooked while the chips are in the oven. Pat the fillets dry with paper towels. Put the 1 tbsp of flour on a plate and use to coat each fillet, patting off the excess. Pour the oil for frying into a heavy, medium non-stick wok or wokshaped pan. Heat to 200C (use a thermometer so you can check the oil stays at that temperature). Mix 50g flour, cornflour, a pinch of salt and some pepper. Lightly whisk the egg white with a balloon whisk until frothy and bubbly, but not too stiff. Pour the water into the flour mix, gently and briefly whisking as you go. The batter shouldn’t be completely smooth. Add the egg white, then lightly whisk in just to mix. Try and keep as many bubbles as you can so the batter stays light. Cooking two pieces of fish at a time, dip them in the batter to coat, let some of it drip off, then lower into the hot oil using a slotted spoon. Fry for 5-6 mins, making sure the oil stays at 200C and turning the fish over halfway through so it is golden all over. Lift out with a slotted spoon, drain on kitchen paper. Check the oil is back up to 200C, then repeat with remaining fish. Reheat the peas and serve with the fish, chips and lemon wedges.

Angel delight Recipes

-strawberry-delight-topped-with-bananas     Chocolate-orange-dessert

Strawberry Delight and Chocolate Delight

Simon Cowells’s baby Food Glorious Food so bad it limped to the end and then disappeared in a puff of smoke!

Kelly Osbourne and Taylor Swift share recipes!

Kelly Osbourne and Taylor Swift get down to it in the kitchen!

Oh my Goodness did it really rise that much!

The finished product yummy yummy

The delights of indulgence

kellyosbourne 11 hours ago

#New Girl Group we are ##Girls Night baking with @taylorswift you guys have no idea how good Taylor is at cooking! #shocked The Culinary Patience Turtles@taylorswift @claire_winter.  She went on to add “In home made foodie heaven.  Our home made chocolate peppermint cookies are amazing! ”

Oh they have been busy!  Diet out the window then hey Kel!

Peppermint Sandwich Cookies

Here are a few tips when making these cookies:

Don’t make the dough until you’re ready to use it.  It does not need to be refrigerated.  It goes straight from the mixing bowl to the counter to roll out.

Make sure the butter is at room temperature and cut into small chunks to mix into the dry ingredients… otherwise the cookies won’t bake up right.  Weird but true.

When making the filling, Chop the chocolate as fine as you can.  Even if you’re lazy like me… keep chopping.  This will insure that all of the chocolate melts when the hot cream is poured over it.  I don’t like lumps.  I’m assuming that you don’t like lumps either.

To fill the cookies you can use either a pastry bag or a 1/2 teaspoon.  Both work!

Homemade Peppermint Sandwich Cookies

adapted from The Essence of Chocolate

makes about 3 dozen cookies (mine batch came closer to two dozen for some reason)

 

For the Filling:

1/2 cup heavy cream

8 ounces white chocolate, finely chopped

1/4 to 1/2 teaspoon pure peppermint extract (depending on how strong you want it)

For the Cookies:

3/4 cup granulated sugar

1 1/2 cup plus 3 Tablespoons all-purpose flour

3/4 cup plus 1 Tablespoon unsweetened cocoa powder

1/2 teaspoon baking soda

1 1/2 teaspoons salt

15 Tablespoons (7 1/2 ounces) unsalted butter, but into 3/4-inch cubes, at room temperature (this is important)

For the Filling:

In a small saucepan, bring the cream to boil over medium heat.  Remove from the heat and add the finely chopped white chocolate and peppermint extract.  Make sure all the chocolate is covered by the cream.  Let stand for 1 minute (this is important), then whisk the white chocolate until completely melted.

Transfer the filling to a small bowl and let stand until room temperature.  You’

ll need the filling thicker to assemble the cookies, so cover the filling and place it in the refrigerator for 30 minutes or an hour, until a thick consistency is reached.  If the filling hardens too much, it can be rewarmed in the microwave for a few seconds.  It’s best if left at room temperature until the proper consistency is achieved.  This meant leaving it out overnight for me.

For the Cookies:

Position the racks in the lower and upper thirds of the oven and preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, flour, cocoa powder, baking soda and salt and mix on low speed.  With the mixer running, add the butter a few pieces at a time.  The mixture will have a sandy texture at first and then will begin to form peddle-size pieces.  As soon as the dough starts to come together, stop the mixer.  Make sure all the butter is well incorporated.  If there are large butter pockets, mix for a few seconds more.

Form and roll the dough straight from the mixer.  The dough becomes hard to work with if chilled.

Transfer the dough to a board and use the heel of your hand or a pastry scraper to shape the dough into a block about 5 by 7 inches.  Cut the block into two pieces.

One at a time, roll each block of dough between two pieces of lightly floured parchment paper until about 1/8-inch thick.  Using a cookie cutter, cut into 2 inch rounds.  Place 1/2 to 1 inch apart on the prepared baking sheet.  You can form and roll the dough scraps once after the first roll.

Bake for 12-15 minutes, rotating the sheets halfway through the baking.  Remove from the oven and cool on the sheets for 2 to 5 minutes.  They’ll be too soft to move straight from the oven.  Transfer the cookies to a cooling rack and let cool completely.

To Assemble the Cookies:

Place half of the cookies upside down on a work surface.  Whip the filling lightly with a whisk to loosen it.  It will lighten in color and fluff up.  Don’

t overwhip or the filling may begin to separate.

Transfer the filling to a pastry bag fitted with a 1/4-inch plain tip.  You can just scooped the filling out by the half teaspoonful.  Pipe or dollop one teaspoon of filling  in the center of each upside down cookie.  Gently, using your fingers, press the cookies together until the filling comes just to the edges.

The cookies can be stored in an airtight container for up to 3 days.Peppermint Sandwich Cookies

Kim Kardashian eating healthy

Kim Kardashian grabs a Vietnamese takeaway and Diet Coke

It was recently revealed that she had ‘eliminated carbs’ from her diet in a bid to lose some of the baby weight.

Kim Kardashian Diet — Cuts Carbs To Lose More Baby Weight

While Kim’s diet and moderate exercise have been helping her lose the baby weight so far, Kim has reportedly put an extra focus on what she’s eating. ”In August, Kim got frustrated because she hit a plateau, even though she was eating mostly proteins and veggies” a source told UsWeekly.

Dedicated: Kim clutches a Diet Coke as she leaves the Vietnamese takeaway restaurant 90210Pho in Beverly Hills amid reports she has 'cut out carbs' from her diet Diet Coke and a Vietnamese takeaway restaurant
Takaway 9021Pho met Kim’s food desires.

The establishment is described as a casual service restaurant that offers a Vietnamese menu with a ‘French and California twist’ and is noted for its gluten-free options.

Happy: Kim appeared to be in a friendly mood as she drove away with her food and back to the Beverly Hills Hotel
Happy: Kim appeared to be in a friendly mood as she drove away with her food and back to the Beverly Hills Hotel
Meals on wheels: Kim heads back into her car after getting takeaway food from a Vietnamese hot spot in Beverly Hills

‘She’s working out here and there, but it’s mainly about the food, Atkins-style,’ adds the friend.

It hasn’t been easy for the personality, who recently launched her new perfume Pure Honey.

‘Kim’s determined to stick to the plan,’ adds the UsWeekly source.

490 N. Beverly Drive 90210 Beverly Hills
Fri-Sat 11am-11pm,
Sun-Thu 11am-10pm
Phone: (310) 275-5277

Vietnamese Shrimp and Glass Noodle Salad by Nigella Lawson

Ingredients
Vietnamese Dressing:
2 cloves garlic, minced or crushed
2 fresh long red chiles, seeded and finely diced or julienned
2 tablespoons finely minced fresh ginger
4 tablespoons fish sauce (nam pla)
1 lime, juiced
4 tablespoons water
1 tablespoon sugar
2 teaspoons groundnut oil
1 teaspoon sesame oil
Salad:
8 ounces cooked small shrimp
6 ounces glass noodles
4 ounces sugar snap peas
4 ounces bean sprouts
3 scallions, sliced into thin circles
1/2 cup finely chopped fresh cilantro leaves, to garnish
Directions
To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese Dressing. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle. Rinse them with cold water and drain well, just shaking the colander, so they’re not actually wet.

In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.

Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.

Per serving: Calories 307; Total Fat 5 grams; Saturated Fat 0.5 grams; Protein 18 grams; Total Carbohydrate 49 grams; Sugar: 8 grams; Fiber 2 grams; Cholesterol 115 milligrams; Sodium 1588 milligrams

David Beckam loves a snail but not from the garden

David Beckham loves eating SNAILS 

Becks  also  known for his love of the Cockney favourite pie and mash – has tucked into the snails when he moved all the family to France.

Here we escargot: David Beckham on CNN
 
CNN asked You’ve lived in a lot of different places, seen a lot of different cultures, tasted a lot of different foods, what’s your favourite type of cuisine?

David replied “Favourite type of cuisine, oh my goodness, I love French food I must admit. Obviously living here at the moment, I’ve always loved French cuisine.”

Plate of snails
Any dish in particular? David replied “I like snails actually. I like snails funnily enough.”
If you want to try it have a go

Classic Escargots à la Bourguignonne

Ingredients

  • 8 tbsps unsalted butter (softened)
  • 11/2 tsps minced garlic
  • 2 tbsps flat leaf parsley (finely chopped fresh)
  • 1 tbsp shallot (minced)
  • 7 ozs snails (rinsed)

preparation

Preheat oven to 400°F.

Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.

Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.

Bake 10 minutes.

David has been fshowing us where he may store his snails in London and as Vicky tweeted

Victoria Beckham ‏@victoriabeckham6h

“Run Forrest run” looking amazing for H & M x vb

Embedded image permalink
But if snails are not your cup of tea maybe a bit of pie and mash would float your boat 

London’s best pie and mash

The best places in London serving that great cockney comfort-food staple, pie and mash, plus the increasingly hard-to-find jellied eels! Thank God!

London's best pie and mash
Pie, mash and liquor
Castle’s
Imitation teak panels galore at this slice of ’70s retro heaven.
229 Royal College St, NW1 9LT (7485 2196). Camden Town tube or Camden Rd rail.Clark’s
This pie shop sticks out like a sore thumb among its hipper neighbours, but it still has its regulars.

46 Exmouth Market, EC1R 4QE (7837 1974). Farringdon tube/rail or 19, 38 bus.Cockney’s Pie & Mash
Launched in the mid-’90s, this friendly, melamine-interiored mash house is a young gun on the London pie scene.

314 Portobello Rd, W10 5RU (8960 9409). Ladbroke Grove tube.

Harringtons
A beautiful art-deco sign and green-tiled frontage at Tooting’s only pie shop.
3 Selkirk Rd, SW17 OER (8672 1877). Tooting Broadway tube.
G Kelly
Pre-war scoffing instructions and a limited menu at this Bethnal Green eatery. 
414 Bethnal Green Rd, E2 ODJ (7739 3603). Bethnal Green tube/rail.

L Manze
Marble tables and tiled interior located in a buzzy north London market.
74 Chapel Market, N1 9ER (7837 5270). Angel tube or 19, 38 bus.

M Manze
London’s oldest pie and mash shop (the original was established in 1902) is still going strong, with branches in pearly-king Peckham and suburban Sutton.
87 Tower Bridge Rd, SE1 4TW (7407 2985/www.manze.co.uk). 42, 188 bus.

Manze’s
The pies are monogrammed with the letter M at this lurid-green-fronted stalwart.
204 Deptford High St, SE8 3PR (8692 2375). Deptford rail.

Or make your own

Traditional pie ‘n’ mash with parsley liquor

Fill-up on this authentic British dish of beef pie with a hearty suet pastry case and all the traditional trimmings.

Ingredients

For the filling
For the suet pastry
For the pie crust
For the mashed potatoes
  • 2 large potatoes (preferably Rooster or Nadine), peeled, cut into chunks
  • 100ml/3½fl oz hot milk
  • knob of butter
  • drizzle chilli oil (optional)
For the parsley liquor

Preparation method

  1. For the filling, heat the olive oil in a large frying pan over a medium heat and fry the onion and garlic for five minutes or until softened. Add the mince and cook for five minutes, stirring occasionally, or until browned and cooked through.
  2. Stir in the rest of the filling ingredients, season with salt and freshly ground black pepper and set aside to cool.
  3. Preheat the oven to 180C/350F/Gas 4.
  4. For the suet pastry, sift the flour into a mixing bowl with the suet and season with salt and freshly ground black pepper. Gradually mix in about four tablespoons of cold water, or until you have a moist but firm dough.
  5. On a lightly floured work surface roll the dough out to a 2mm thickness.
  6. Generously butter two individual pie dishes then line each with the suet pastry, so that it covers the base and sides completely. Divide the filling mixture between the two dishes.
  7. For the pie crust, roll out the shortcrust pastry on a lightly floured work surface to a 2mm thickness and use it to cover the two pies, pushing down the edges to seal. Brush generously with the egg yolk and make a hole in the middle of the lid to allow steam to escape.
  8. Technique: Covering a pie with a pastry lid
  9. Place the pie dishes into a deep-sided roasting tin and pour in enough boiling water to come halfway up the sides of the pie dishes, taking care not to get any water on the pastry. Transfer to the oven and cook for 20-30 minutes, or until the pastry is crisp and golden and the filling steaming hot.
  10. Meanwhile, for the mashed potatoes, steam (or boil) the potatoes for 20 minutes or until tender. Scald the milk then mash the potatoes with the hot milk, butter and plenty of salt and freshly ground black pepper until smooth. Drizzle with a little chilli oil, if using, and keep warm.
  11. For the parsley liquor, melt the butter in a saucepan over a medium heat and whisk in the cornflour to make a paste. Gradually stir in the stock, bring to a simmer, then stir in the parsley and garlic and stir until thickened and smooth.
  12. Serve the hot pies with the mash, parsley liquor and jellied eels on the side.

Beyonce on tour eating and dancing

Beyonce continues her tour

Beyonce is now in Australia then she moves to America and finishes this leg of her tour on the 22nd December.  How will she ever get her Christmas shopping done!  Then she resumes in April in Europe hitting Manchester, London and BRATISLAVA to name but a few destinations.

Apparently when she is on tour she sticks to strict diet regime so that she can shake her booty on stage like she likes to do!   However, with all the shaking and dancing she does on the stage she would need a good energy producing diet so that she dance and sing all night long.
Beyonce reportedly has said  “I want to have some ice cream or Krispy Kreme doughnuts! There’s too much good food out there,”  She went on to say “After the tour, I feel like I’ve earned the right to eat what I want and once the tour comes to an end – in Brooklyn in December – she plans to make up for lost time. I feel like I’ve earned the right to eat what I want.”
Here are some recipes for the indulgent times and a recent report in the Daily Mail details that Costa Coffee’s ‘fruit cooler’ was the most sugary with 97.1g per portion and by contrast, glazed Krispy Kreme doughnuts contain just 7g of sugar.  I will have two then!

Doughnuts

2 (1/4 ounce) packages yeast
1/4 cup water (105-115)
1 1/2 cups lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
canola oil
Creamy Glaze
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4 -6 tablespoons hot water
Chocolate frosting
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4 -6 tablespoons hot water
4 ounces milk chocolate chips or 4 ounces semi-sweet chocolate chips
Directions:

1 Dissolve yeast in warm water in 2 1/2-quart bowl.
2 Add milk, sugar, salt, eggs, shortening and 2 cups flour.
3 Beat on low for 30 seconds, scraping bowl constantly.
4 Beat on medium speed for 2 minutes, scraping bowl occasionally.
5 Stir in remaining flour until smooth.
6 Cover and let rise until double, 50-60 minutes.
7 (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
8 Gently roll dough 1/2-inch thick with floured rolling pin.
9 Cut with floured doughnut cutter.
10 Cover and let rise until double, 30-40 minutes.
11 Heat vegetable oil in deep fryer to 350°.
12 Slide doughnuts into hot oil with wide spatula.
13 Turn doughnuts as they rise to the surface.
14 Fry until golden brown, about 1 minute on each side.
15 Remove carefully from oil (do not prick surface); drain.
16 Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
17 Dip in sprinkles or other toppings after chocolate if desired.
18 Creamy Glaze: Heat butter until melted.
19 Remove from heat.
20 Stir in powdered sugar and vanilla until smooth.
21 Stir in water, 1 tablespoon at a time, until desired consistency.
22 Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat.
23 Stir in powdered sugar and vanilla until smooth.
24 Stir in water 1 tablespoon at a time, until desired consistency.

Bar Rafael love of Tel Aviv and her brother

Restaurant zinc

Bar Raefaeli writes about her love of Tel Aviv.

To get away from it all, I go to Tel Aviv, Israel! Since I travel so much, I go home when I need some time off to relax and recharge. Spending time with my family and friends is my favorite thing to do.

My favorite place to stay is My parents’ house. Since I don’t go very often and I’ve been traveling since I was 18, I just like to wake up and have coffee with my family, hang out, and be around them as much as I can.

My ideal travel companions are I often bring friends from around the world. I love showing people my country, and I love to share where I come from and how I grew up. It’s always surprising to hear what people think Israel is like and then see their faces when they arrive. It’s completely different than what people think it is.

When I’m in the mood to paint the town red, I go to  There are a few bars called Otto around Tel Aviv that I love, and a great bar/restaurant called Yasu, which is a Greek tavern. My friends and I go there often.  When I’m in the mood for some retail therapy, I visit … Designer stores on Dizengoff Street, the HaTachana area, and a few really nice malls that have everything.  My favourite travel pastimes are …Books! When I travel on planes, I always read a lot. But at home, I catch up on all the TV shows I missed.  When I’m in the mood for room service, my favourite order is … I go for the healthy choice: fish and rice, or a large salad with tuna fish.  My favourite place to indulge in local cuisine is … My brother’s restaurant, Zinc. They have delicious food! I usually go for their stir-fry vegetables and chicken.

Upon arrival, I most look forward to There are always really good Israeli TV shows that I love. But on my last trip to Israel, I watched two seasons of Game of Thrones in three days.

My favourite best-kept secrets about Israel are My secret beaches! Israel is long and narrow, and the long part of it is mostly on the water. It is hard for me to go to the crowded beaches in Tel Aviv, but I have a few just 30 minutes away that are really private and calm.

To stay in shape, my on-the-go fitness regime is If I don’t have a gym, I usually just give up on the idea. I like to explore when I’m in different countries, so I walk around a lot anyway.

My suitcase must absolutely contain Always a bikini because I never know where I’ll end up. And my under.me collection of basic clothing, because basic clothes are always needed! I love taking pictures on my iPhone wherever I go around the world and sharing them on Twitter and Instagram.

When it comes to luggage, I Always over pack I usually plan a trip for a week that ends up lasting a few weeks!

Upon departing, I am most happy to leave behind Absolutely nothing I love travelling the world. I love new experiences, meeting people, and I love my job. But in my heart there is always a feeling of missing something.

Spicy chicken & veg stir-fry

Spicy chicken & veg stir-fry

Ingredients

  • 400g mixed green vegetables
  • 1 tbsp sunflower oil
  • 4 skinless chicken breasts, sliced
  • 1 red chilli, desseded and sliced
  • 120g sachet stir-fry oyster sauce (we used Blue Dragon, or make your own (see below)
  • 1 tbsp soy sauce
  • 25g toasted cashews, or more if you like
  • bunch spring onions, sliced
  1. Bring a pan of salted water to the boil, cook the green vegetables for 2 mins only, then drain.
  2. Heat the oil in a large frying pan or wok, then fry the chicken slices for 4 mins until almost cooked. Add the drained green veg, chilli, stir-fry sauce and soy sauce. Stir-fry briefly to heat everything through and to finish cooking the chicken. Mix in the cashews and spring onions, then serve.

 

Cheryl loves a bit of Sushi

Cheryl has just visited Samba Sushi in London and loves a bit of sushi, here a few recipes to have a go with.

-Cheryl-Cole-Tre-Holloway-out-in-London-last-night-Flynet-

At the end of the night…for Cheryl it was

At the start of the night

Okay months apart and then he goes off to party more and she comes home…I will give it a week and then we will read about the break up!!!! Bye Bye Boyfriend!!! hello single life…….

Prawns and fresh seaweed tempura

Ingredients

  • 3-4 dozen large fresh prawns
  • a few sheets freshly collected sea lettuce, rinsed in fresh water and trimmed as required
  • oil for deep frying
  • small bunch spring onions, cut to 3cm/1½ in lengths
For the tempura batter
  • 250g/9oz plain flour
  • 1 large or 2 small egg yolks
  • 350ml/11½fl oz water
  • pinch of salt
For the dipping sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • spring onions, finely chopped

Preparation method

  1. If using live/raw prawns, bring a pan of well-salted (or sea) water to the boil and blanch the prawns for about 30 seconds. Leave to cool and peel.
  2. Wrap each prawn in a piece of sea lettuce and thread onto cocktail sticks, interspersed with lengths of spring onion. (Aim for three medium or two large prawns per stick).
  3. Make the batter by mixing all the ingredients together, adding more water if necessary to bring it to the consistency of thick paint (do not worry if it has lumps in it).
  4. Make the dipping sauce by mixing the soy sauce and rice wine vinegar together and adding the chopped spring onions.
  5. Heat the oil in a pan, then dip the cocktail sticks 3-4 at a time in the batter and drop straight into the oil. Fry until crisp (about 1 minute), drain briefly on kitchen paper, sprinkle with salt and serve immediately.
  6. Eat by picking up the sticks by the long end, dipping in the sauce, and eating in your fingers off the stick.

Tempura Ingredients

To make this version of vegetable tempura you will need:

  • 1½ -2 pounds of chopped vegetables. I will be using broccoli, eggplant, carrots, and cauliflower
  • 1 cup flour
  • 1 egg
  • 1/8 tsp baking soda
  • 1 cup icy cold water
  • enough vegetable oil to immerse vegetables
  • 2 cups panko

Tempura Method

Traditionally, a flour based batter is created using egg, flour, and extremely cold water. Most recipes recommend mixing the batter with chopsticks briefly so the signature tempura batter lumps remain and the consistency is what tempura aficionados have come to know and love.

Mix Tempura Ingredients

So mix your egg and ice cold water in a large bowl…and then sift your flour into this. Stir briefly with chopsticks. Remember the lumps are part of the dish.

Add Oil to Pot

For a deep fried dish tempura is pretty light. You want to pour enough oil into the bottom of a large sauce or stock pot to ensure the vegetables will be covered while frying.

Heat Oil

To make sure the temperature is hot enough to fry, drop some batter into the oil, if it sinks halfway to the bottom and rises back up the oil is ready to cook the vegetables. Setsuko Yoshizuka, About.com’s Japanese cuisine expert, not only recommends this, she also says the correct temperature for frying the vegetables is 340 degrees Fahrenheit.

Flour and Fry Tempura Vegetables

Take your vegetables and dredge them lightly through the flour batter and then roll them in the Panko. Now begin cooking your vegetables in the hot oil. Approximately 2 minutes total – ensuring all the pieces reach a golden brown color.

Let the finished vegetables drain for a few minutes on a plate lined with paper towels.

Make Dipping Sauce

Dipping sauces vary from more simple and direct… combining saki, soy sauce and sugar, to more complex….to ones that include mirin – a Japanese sweet wine.

Vegetable tempura is best eaten as soon as it’s made and if you cover it, it gets mushy.

This vegetable tempura looks fantastic.

Cheryl Cole dines with friends at Sushi Samba

Cheryl Cole dines with Tre Holloway

Tre Hollyway Cheryl’s squeeze has flown in to London from the US to spend time with his girlfriend and his friends of course.

They went to Sushi Samba with friends on Saturday night.

Pricey outfit: Cheryl Cole wears a £2,400 outfit as she leaves Sushi Samba restaurant in the City of London on Saturday night
£2400 worth of clothing Miss Cole – Lovely
The couple, who started dating last year, joined friends for a meal at Sushi Samba at the top of the Heron Tower in the City of London.

Later on she returned home and he went on partying!

Located on the 38th and 39th floors of the Heron Tower, SUSHISAMBA delivers a unique blend of Japanese, Brazilian and Peruvian cuisine, culture, music and striking design to the City of London. The location features the highest outdoor dining terraces in Europe, offering unparalleled, 360 degree views of the City. Two panoramic glass elevators whisk patrons from the ground to the 39th floor, opening up London from inside-out as the lifts climb further and further upwards. SUSHISAMBA’s main dining room – with its dramatic ceilings – overlooks views of London with floor-to-ceiling glass on three sides. A grid of lights hung through the open bamboo ceiling at varying heights creates a magical experience during daytime and evening, creating an intimate dining experience. The indoor-outdoor elements featured throughout the space, most notably, the designed structural orange tree on the west terrace. The tree sculpture reinforces the earth-to-sky motif while being an artwork in itself, reminiscent of great 20th century art and creates a dialogue with the street art found throughout the space.

Sushi Samba Menu

aperitivos

EDAMAME organic soybean, sea salt, lime 5.00
PADRÓN PEPPER grilled spicy pepper, sea salt, lemon 6.00
GREEN BEAN TEMPURA black truffle aioli 6.00
MISO SOUP shiitake, yuba, nameko, fresh coriander 5.00

small plates

TUNA TATAKI fresh heart of palm, avocado, citrus soy 12.5
KUROMITSU GLAZED PORK BELLY WRAPS
 palmito, orange, bibb lettuce 12.00
CHICHARRÓN DE CALAMAR fried plantain, tomatoes, onion, mint, tamarind 13.00
DAIKON SALAD avocado, red pepper, chives, shallot-vinegar dressing 10.00
ROCK SHRIMP TEMPURA snap pea julienne, spicy mayonnaise, black truffle vinaigrette 13.00
WAGYU GYOZA kabocha purée, sesame and su-shoyu dipping sauce 12.00
WAGYU TATAKI foie gras, aji panca, fried quail egg 17.00
MARKET VEGETABLE TEMPURA yuzu soy 8.00
CRISPY TAQUITOS two per order
YELLOWTAIL avocado and roasted corn miso 12.00
WAGYU avocado and shichimi mayo 13.00

sides

COCONUT RICE chives 4.50
PERUVIAN CORN micro coriander 4.00
ORGANIC QUINOA pickled red onion 5.00
PLANTAIN CHIPS aji amarillo 4.50

raw

SASHIMI SEVICHE
SCALLOP mandarin-leche de tigre, pickled mandarin, shiso 13.00
TUNA  watermelon-leche de tigre, pickled watermelon, wasabi peas, basil 12.00
‘MIXTO’ octopus, prawn, south coast white fish, pumpkin, aji limo, leche de tigre 11.00
ASSORTMENT OF SEVICHES 21.00

SASHIMI TIRADITO
KANPACHI yuzu, black truffle oil, sea salt 14.00
YELLOWTAIL jalapeño and lemongrass 12.00
TURBOT brioche, ponzu, sea water caviar, truffle oil 13.00
ASSORTMENT OF TIRADITOS 21.00

robata

Fresh ingredients prepared over our traditional Japanese charcoal grill and served as small plates or ‘anticuchos’–Peruvian skewers.

ANTICUCHOS – served with peruvian corn
FLANK STEAK aji panca 12.00
CHILEAN SEA BASS miso 15.00

FISH AND SEAFOOD
1/2 LOBSTER spicy ikura vinaigrette 18.00
HAMACHI KAMA key lime and su-shoyu 12.00

MEATS
FILET STEAK grilled scallion 17.50
DUCK BREAST sansho pepper vinaigrette 14.00
LAMB CHOP red miso and lime 15.00
POUSSIN teriyaki, japanese-style mayonnaise, yuzu kosho 15.00

VEGETABLES – served with hijiki seaweed salad
ASPARAGUS sweet soy and sesame 8.50
JAPANESE MUSHROOMS yuzu soy 8.00
EGGPLANT mustard miso 6.00

large plates

MOQUECA MISTA shrimp, squid, sea bass, mussels and clams with coconut milk, dendê oil and chimichurri rice 30.00
BABY MONKFISH orange and parsley butter 35.00
CHURRASCO RIO GRANDE ribeye, chorizo, wagyu picanha 42.00
SEA BASS TEMPURA heritage tomatoes and beetroot seviche, aji verde, lime 21.00
MUSHROOM TOBANYAKI poached egg, japanese mushrooms, garlic chip 15.00

wagyu beef – grade 9 

ISHIYAKI 120g hot stone, dipping sauces, vegetables 49.00 

samba rolls

SAMBA LONDON crab, tuna, salmon, yellowtail, prawn, scallop, wagyu, avocado, tempura crunch, wasabi mayonnaise, aji panca, housemade soy reduction 16.00
NEO TOKYO bigeye tuna, tempura crunch, aji panca 12.00
EZO soy-marinated salmon, asparagus, onion, chive, sesame, tempura crunch, aji panca 10.00
SASA shrimp tempura, shishito, coriander, spicy mayonnaise, red onion 11.00
EL TOPO® salmon, jalapeño, shiso leaf, fresh melted mozzarella, crispy onion 11.00
WAGYU TE AMO wagyu, quail egg, garlic chip, crispy sweet potato, scallion, pear soy 13.00
SÃO PAULO scallop, masago, red onion, tuna, salmon, shrimp, yellowtail, avocado, truffle, hacho miso soy, chive oil 15.00

nigiri & sashimi

Nigiri 2 pcs OR Sashimi 3 pcs / Special Nigiri 2 pcs

AKAMI (Tuna) 8.00 / 9.00
HAMACHI (Yellowtail) 11.00 / 12.00
SAKE (Salmon) 8.00 / 9.00
KANPACHI (Amberjack) 10.00 / 11.00
ZUWAI GANI (Snow Crab) 10.00 / 11.00
HIRAME (Brill) 8.00 / 9.00
SUZUKI (Sea Bass) 8.00 / 9.00
BOTAN EBI (Sweet Shrimp) 8.00 / 9.00
EBI (Steam Shrimp) 6.00 / 7.00
IKURA (Salmon Egg) 10.00 / 11.00
SABA (Mackerel) 7.00 / 8.00
UNAGI (Freshwater Eel) 11.00 / 12.00
UNI (Sea Urchin) 13.00 / 14.00
HOTATE (Scallop) 12.00 / 13.00

SASHIMI OMAKASE
3 kinds 22.00
5 kinds 37.00
7 kinds 58.00

NIGIRI OMAKASE
7 pieces of Nigiri 25.00
7 pieces of Special Nigiri 28.00
4 pieces of veggie Nigiri & Maki 12.00

CALIFORNIA MAKI 9.00
SHRIMP TEMPURA MAKI 9.00
VEGGIE MAKI 7.00

Justin Timberlake loves a bit of scone

Justin Timerlake and Chatty Man celebrate 100 shows

Alan Carr was celebrating 100 shows and Justin Timbersnake shared his new film and his love of scones bless him,  and he even understands the etiquette of scone construction in what comes first the jam or the cream.

A cream tea from the south west consists of little more than freshly baked scones, fruity jam, clotted cream and a pot of tea.

Clotted cream originates in the south west and is a silky, yellow cream with a distinctive crust on the surface. It is made by heating unpasteurized cow’s milk which then is left in a shallow pan for many hours which causes the cream to rise to the surface and ‘clot’.

Arguments abound between Devon and Cornwall as to the true home of the “Cream Tea”. The differences between the two teas are subtle, look carefully and you will see the content remains the same the content remains the same, simply scones, jam and cream. However, it is the order these are assembled that makes the difference, Devon scone is cream on the scone then jam; in Cornwall, jam first followed by the cream. Simple as that.

Scone Recipes

Classic scones with jam & clotted cream

Ingredients

  • 350g self-raising flour, plus more for dusting
  • ¼ tsp salt
  • 1 tsp baking powder
  • 85g butter, cut into cubes
  • 3 tbsp caster sugar
  • 175ml milk
  • 1 tsp vanilla extract
  • squeeze lemon juice (see Know-how below)
  • beaten egg, to glaze
  • jam and clotted cream, to serve

Method

  1. Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
  2. Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
  3. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
  4. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
  5. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.

A simple recipe for soft and fluffy scones that are perfect with jam and plenty of clotted cream.

Paul Hollywood King of baking       Paul Hollywood

Ingredients

  • 500g/1lb 1oz strong white flour, plus a little extra for rolling out
  • 80g/3oz softened butter, plus a little extra to grease the baking tray
  • 80g/3oz caster sugar
  • 2 free-range eggs
  • 5 tsp baking powder
  • 250ml/8½fl oz milk
  • 1 free-range egg, beaten with a little salt (for glazing)
To serve
  • butter
  • good-quality strawberry or raspberry jam
  • clotted cream

Preparation method

  1. Preheat the oven to 220C (200C fan assisted)/425F/Gas 7.
  2. Lightly grease a baking tray with butter and line it with baking or silicone paper (not greaseproof).
  3. Put 450g/15½oz of the flour into a large bowl and add the butter. Rub the flour and butter together with your fingers to create a breadcrumb-like mixture.
  4. Add the sugar, eggs and baking powder and use a wooden spoon to turn the mixture gently. Make sure you mix all the way down to the bottom and incorporate all of the ingredients.
  5. Now add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough. (You may not need to add all of the milk.)
  6. Sprinkle most of the remaining flour onto a clean work surface. Tip the soft dough out onto the work surface and sprinkle the rest of the flour on top. The mixture will be wet and sticky.
  7. Use your hands to fold the dough in half, then turn the dough 90 degrees and repeat. By folding and turning the mixture in this way (called ‘chaffing’), you incorporate the last of the flour and add air. Do this a few times until you’ve formed a smooth dough. If the mixture becomes too sticky use some extra flour to coat the mixture or your hands to make it more manageable. Be careful not to overwork your dough.
  8. Next roll the dough out: sprinkle flour onto the work surface and the top of the dough, then use the rolling pin to roll up from the middle and then down from the middle. Turn the dough by 90 degrees and continue to roll until it’s about 2.5cm/1in thick. ‘Relax’ the dough slightly by lifting the edges and allowing the dough to drop back onto the work surface.
  9. Using a pastry cutter, stamp out rounds from the pastry and place them onto the baking tray. Dip the edge of the pastry cutter in flour to make it easier to cut out the scones without them sticking. Don’t twist the cutter – just press firmly, then lift it up and push the dough out.
  10. Once you’ve cut 4 or 5 rounds you can re-work and re-roll the dough to make it easier to cut out the remaining rounds. Any leftover dough can be worked and rolled again, but the resulting scones won’t be as fluffy.
  11. Place the scones on the baking tray and leave them to rest for a few minutes to let the baking powder work. Then use a pastry brush (or your finger if you don’t have a brush) to glaze them with the beaten egg and salt mixture. Be careful to keep the glaze on the top of the scones. (If it runs down the sides it will stop them rising evenly.)
  12. Bake the scones in the middle of the oven for 15 minutes, or until the scones are risen and golden-brown.
  13. Leave the scones to cool, then split in half and add butter, jam and clotted cream to serve.

Out for a spot of lunch Mark and Michelle enjoy a nosh

Mr Wright goes casual!

Out in Manchester Michelle and Mark headed to Rosso at 43 Spring Gardens, Manchester M2 2BG.

Rosso Manchester

Rosso Manchester

Rosso Manchester

Sunday lunch

Click through for recipes that could whet your appetite

Bottle of wine 5.95 / 12.95 per person – min 2

 STARTERS‏‏
 Penne Con Tonno E Olive
Pasta tubes cooked w/ tuna, chilli, garlic, tomato & olives
Funghi Con Gamberi
Pan fried mushrooms cooked w/ garlic prawns, a touch of cream & served over a herbed crostone
Asparagi Alla Bagna Cauda
Seasonal asparagus served w/ a hot garlic & anchovy dressing
Insalata Caldo E Freddo
A mixed tomato & olive salad topped w/ grilled mozzarella cheese. Topped w/ chilli & marjoram
Sgombro Affumicato
Hot peppered smoked mackerel served on garlic spinach
MAINS
Pollo E Legumi Alla Griglia
Bar grilled chicken fillet served over grilled mixed vegetables w/ chilli oil & mixed herbs
Triglia Allo Scoglio
Fillet of red mullet topped w/ sage & parma ham. Cooked w/ a garlic & white wine butter sauce. Served over braised garden peas
Cottoletta Di Maiale
Marinated pork cutlet in chilli, garlic & cherry tomato served over a herb risotto
Fusilli Alla Tiberio
Pasta spirals w/ smoked mozzarella. Roast peppers & fresh cream

Detailed on Restaurants of Manchester 

Rio Ferdinand’s Rosso restaurant stands proudly at the top of Manchester’s prestigious King Street.
Situated in a 116-year-old Grade II listed building, the venue is well known for its excellent food, great service and buzzing atmosphere.
What better location than an old bank steeped in history and draped with beautiful stained glass windows and decadent marble domes?
With flashes of red, Rosso has transformed the building into its own.
The a la carte menu has a wide selection of favourite dishes including pizzas, pastas, steaks and freshly prepared fish dishes.
Some dishes are even named after the famous owner himself!
 Michelle also tweeted  “I keep thinking about the garlic bread with bacon n cheese I had last night!” that was back on Sunday night.

Ingredients

  • 500g strong white bread flour
  • 7g sachet/1½ tsp fast-action yeast
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp clear honey
  • 2 garlic cloves, crushed
  • 25g soft butter
  • 100g mature cheddar, grated
  • handful thyme leaves

Method

  1. Measure the flour, yeast and salt into a large bowl. Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.
  2. Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it. Now stretch it to fit the Swiss roll tin.
  3. Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme. Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 40 mins.
  4. Heat oven to 200C/fan 180C/gas 6. Remove the cling film, then bake the bread for 30 mins until golden and risen. Leave to cool for 10 mins, then cut into 12 pieces and serve.
  5. just add bacon to make it the same