1. Foxcroft and Ginger

    When I first heard of Foxcroft and Ginger it was because of the introduction of their new hybrid pastry the Cruffin – a croissant/muffin crossbreed both flaky and chewy,  filled with ganache or custard. I thought it a triumph and spread the word via an article for Good Housekeeping.

    Today I had to stop myself ordering another, as I am here to sample some of there other goods. After all, one cannot live on pastry alone! (Though I am always tempted to try…) 

    The shelves are teaming with beautiful Viennoiserie and cakes, including the gorgeous pistachio lemon loaf (on of those please!) and individual Victoria sponge (and one of those!). So that’s dessert sorted then, now how about lunch…

    The menu has everything you would hope to find at an artisan cafe – showcasing the baked goods they are known so well for with a bit of imagination thrown in for the food adventurer. The Kimchi  Burger immediately catches my eye. A few salads thrown in and we are good to go.

    Service is quick and my burger is delivered stacked high. The kimchi is not overly fermented or hot – it tastes fresh and adds a welcome kick to the juicy (obviously high quality) meat. However, the real winner in each bite comes as no surprise given the roots of this bakery cum cafe. The bun has all the desirable elements of a fresh, chewy roll baked this morning, with a crisp crust, just enough sour from the ferment and salt to give each crumb full flavour. It’s very easy to eat the whole thing, even if there is a lot of it!

    The salads are fresh and crunchy, but lacking a little flavour. A bit more seasoning would really bring out the best in these vibrant vegetables, but then, maybe I like things a bit more on the salty side. They do make me feel healthy, and it’s a nice touch that you can get all three on the same plate when you order. Variety is the spice of life in my book, particularly when it comes to salads.

    On to my favourite course. I nearly consider dessert as an essential part of the meal, though of course in moderation… only once a day.  

      

    The pistachio lemon loaf nearly glows green the pistachios are so fresh. It’s moist and packed with flavour. But the really fabulous treat is the individual Victoria sponge. Thick cream holds the top and bottom together and creates a moat for the sweet strawberry jam. It’s a simple recipe made decadent. 

      

    Served with beautifully brewed flat whites in adorable mismatched tea cups to end a perfectly lovely lunch. 

    In a nutshell – you can taste the effort. 

    Foxcroft and Ginger have two more cafes, one in Whitechapel and one opening in Dalston that promise all their Soho branch offers and more. As one who is inclined to top almost anything with a poached egg, I am desperate to try their new Dalston poached egg bar, a venture I can only applaud. It launches on Thursday 18 June 2015.

    [SHARE]
  2. My Home From Umbria with Grub Club

    It’s warm, the sun is still bright at 6pm and Exmouth Market is buzzing in a manner I would normally associate with a European market square. Londoners are happy! All chattering away over glasses of wine or beer, sat under this large and beautiful church, which is the venue for tonights event. It’s the perfect setting for an Italian feast.

    IMG_9228

    And speaking of buzz, our host Assia is the kind of person who makes excitement fizz in your blood. She is warm as today is, and as energetic and positive as any other Italian I have met. Is it just me, or does a certain friendly mischief seem to beam from every Italian’s face, as if to invite you out to play and break the rules? Maybe it’s all that sunshine.

    (more…)

    [SHARE]
  3. Roasted Pumpkin and St Agur Salad

     This salad is all about balancing bold flavours while also letting the ingredients speak for themselves. Nothing fancy, just a little bit of thought.

    The sweet roasted pumpkin is matched up against the savoury, salty tang of the blue cheese, the bitter toasted walnuts and the sour dried cranberries and pomegranate  molasses. All the flavours are covered. The serving size is perfect  as dinner for two, sat out on the patio as the nights turn long and warm, and to be enjoyed with a glass of soft Sauvignon Blanc, a crisp wine to cut through the rich flavours. For best results, use whichever pumpkin and greens are in season.

    Roasted Pumpkin and St Agur Salad

    IMG_9185

    (more…)

    [SHARE]
  4. Porter Chocolate Cake with Dark Chocolate Whisky Frosting

    I recently went out for dinner and we had this chocolate stout cake. It was dense, sweet, malty, moist, bitter (maybe slightly too bitter) – but mainly just a delicious piece of cake. Something worth baking at home, with a couple of little changes.

    First thing’s first – it’s the beer that gives this cake depth of flavour by introducing some of its fruity and malty notes, so the beer is one of the most important ingredients to think about.

    In Harold McGee’s book ‘On Food and Cooking’, the beer style chart lists stout as being mainly dark and bitter. Porter on the other hand has a bit of caramel sweetness to balance the bitterness from the dark roasted malt. It also has a bit more fizz, which might help to leaven the cake. I’ll tell you what – it works. I’ll never again bake a chocolate cake without it… and the whisky in the frosting? Well, it’s the icing on the, you know, cake.

    Porter Chocolate Cake with Dark Chocolate Whisky Frosting

    chocolate-porter-cake-whole-after-the-market

     

    (more…)

    [SHARE]
  5. Smoked Mackerel, Grapefruit and Avocado Salad

    I just had the blissful experience of having my mom and step dad come to stay with us in London. It had been a year since I last saw them and oh my days was that way too long. They stayed for a month and it was bliss.

    Having people to visit is such a wonderful opportunity to go out and enjoy London for her best attributes, especially in her bleakest months. I’ve got to hand it to you, London, when given a chance you really know how to show a girl a good time in January!

    We learned a heartbreaking and eye opening story of India’s past with Dara at the National Theatre, Emily Carr showed us the importance of the forest, the coast, legends and the totem pole to the NW Native American at the Dulwich Picture Gallery, we stood aghast yet again in front of the many historical pieces in the National Gallery and had a modern look at art through Taylor Wessing’s Photographic Portrait Prize. To say the least, I feel enriched! As does my waistline because the other thing everyone loves about a visitor is having the excuse to ride with them on their holiday, eating rich foods and drinking wine on weekdays (‘I don’t ever do this normally’…she lies) and having dessert after every meal.

    I also had foot surgery… so have been laid up, unable to stand long enough to cook and itching to get back into the kitchen. Though I have managed to meditate (staring aimlessly at the wall is a good pastime if you’ve really got nowhere to go!) and read quite a lot, so it’s not been all bad.

    Suffice to say I am well rested and looking to come out of this forced hibernation into the spring with gusto! … and perhaps eat a few dishes to help me feel remotely healthy after three weeks on the couch. Bring on the fresh stuff!

    I’ll not say that I am a ‘Super Food’ fanatic but there really is something to be said about packing in the vitamins, so here is a salad that’s pretty much ‘all that’ (the 90’s are back in right?).

    It’s got a balance of bitterness from the radicchio, sweetness from the roast parsnips that are still sticking with us for the rest of winter, sulfur from the broccoli, oily and salty umami from the fish and zing from the grapefruit. Serve it with rye crisp breads or sourdough toast and pomegranate vinaigrette and you’ll feel as zingy as the grapefruit yourself!

    IMG_9082

    Smoked Mackerel, Grapefruit and Avocado Salad

    (more…)

    [SHARE]
  6. Garlic Roast Chicken

    In my book roast chicken should be top on a cook’s basic recipes list. Not only is it delicious comfort food but you can make so much with the leftovers! Sandwiches, salads and curry can be made with leftover meat while stock made from the bones of a whole chicken can be used for any number of soups, gravies, and risottos. Talk about a good investment- one chicken can make up to 4 meals!

    Since it’s far more cost effective than buying separate pieces of chicken, you have no excuse but to but free range. By not supporting factory farms that are responsible for some real environmental hazards (It’s pretty unreal…) and putting the poor chickens through short yet ghastly lives you can take small steps toward making a difference.

    It’s worth it to promote sustainable farming and animal welfare and you can really taste the difference too. The meat of a free range bird has much tighter fibres because it has exercised, which tends to lead to richer flavour.

    I like to roast chicken with garlic and knobs of butter stuffed under the skin to make it especially juicy and full of flavour. This method helps make the skin crispy too. Yum. Alright, let’s get started!

    (more…)

    [SHARE]
  7. Thanksgiving doesn’t have to be Perfect

    It’s Thanksgiving week. Some of you will be celebrating “Friendsgiving” while others fly across country or ocean to join family. I have done my fair share of both. Some will be the family others fly to. It’s all about getting together.

    I remember my first Thanksgiving here in London seven years ago. I was living as a lodger so had no kitchen, but I was utterly homesick so I had to do something. I asked my English cousin if I could cook at her flat and was grateful she said yes. The kitchen was tiny and we didn’t eat until 10pm as I remember, but it was wonderful. There were only six of us around the table but we still cooked a whole turkey. Three Americans and three Brits. I made the cranberry sauce last minute while my husband, then boyfriend, tried to explain cricket to our American guests.

    IMG_8942

    One of the Americans that year was a dear friend of mine from the University of Oregon. She was doing her MA at the LSE. Just yesterday she wrote to ask for my cranberry sauce recipe from that year. This made me so happy. The memory of that day is not just mine. It’s a shared memory. A feast is special because it has to be shared.  Who cares if it’s not perfect, it brings us together! It’s Thanksgiving, not “Perfect Food Day”.

    (more…)

    [SHARE]
  8. Cooking Adventures

    My goodness how time flies! I can’t believe my last post was in September! I have been getting all sorts of experience in the food, including a fabulously beautiful trip to the Amalfi Coast where I ate my weight in pizza, pasta and gelato. Definitely put this on your bucket list. Visit Positano, you will not regret it. The beauty almost hurts your eyes.

    IMG_8595

    I have worked a month as a chef at Kome, a marvelous pop-up restaurant and catering company with food crossing the divide between Korean and Mexican flavours. Then a few more work experiences starting with 10 Greek Street in their pastry section,  a few days with Southerden bakery right near me in Peckham, followed by a life changing week at Restaurant Story with Tom Sellers, who I owe a lot to for nudging my towards starting a career in food. Check out some of the snacks I helped make while I was there:

    Crispy cod skins with emulsion and gin botanicals

    IMG_2741

    Eel flavoured take on the Oreo with vinegar dust, delicious I swear!

    IMG_2739

    And the beautiful Egg with salmon roe and egg emulsion

    IMG_2738

    You would not believe the amount of prep work that goes into making these little snacks. Now just imagine how much work goes into creating one of their main dishes. Snacks of the Sea for example (I think they like the word ‘snack’…

    IMG_2734

    Or Almond and Dill (I got to make the dill oil!)

    IMG_2769

    There are 10 courses on the tasting menu with 6 additional snacks and every dish is magical. The Story team is so talented and they are more dedicated than most, hence the Michelin star. They are also some of the most thoughtful and humble. I am so lucky to have learned some of the magic. Phew, it’s almost emotional!

    In between all that I have done some exciting private catering and before you know it here we are in November. Very little sleep but a whole lot of fun!

    Anyway now that I’ve swiftly updated you all with the new notches in my CV, on to an updated version of one of my favourite foods in the whole world… pumpkin pie. Thanksgiving and Christmas are just around the corner (OMG I HAVE NOT EVEN THOUGHT ABOUT THIS YET) and the only thing that could possibly make us feel better about the flames bursting from our pockets as our wallets spontaneously combust is to eat delicious things like pie. So here we are: Vanilla Pumpkin Pie

    [SHARE]
  9. Vanilla Pumpkin Pie

    My goodness how time flies! I can’t believe my last post was in September! I have been getting all sorts of experience in the food, including a fabulously beautiful trip to the Amalfi Coast where I ate my weight in pizza, pasta and gelato. Definitely put this on your bucket list. Visit Positano, you will not regret it. The beauty almost hurts your eyes.

    IMG_8595

    I have worked a month as a chef at Kome, a marvelous pop-up restaurant and catering company with food crossing the divide between Korean and Mexican flavours. Then a few more work experiences starting with 10 Greek Street in their pastry section,  a few days with Southerden bakery right near me in Peckham, followed by a life changing week at Restaurant Story with Tom Sellers, who I owe a lot to for nudging my towards starting a career in food. Check out some of the snacks I helped make while I was there:

    Crispy cod skins with emulsion and gin botanicals

    IMG_2741

    Eel flavoured take on the Oreo with vinegar dust, delicious I swear!

    IMG_2739

    And the beautiful Egg with salmon roe and egg emulsion

    IMG_2738

    You would not believe the amount of prep work that goes into making these little snacks. Now just imagine how much work goes into creating one of their main dishes. Snacks of the Sea for example (I think they like the word ‘snack’…

    IMG_2734

    Or Almond and Dill (I got to make the dill oil!)

    IMG_2769

    There are 10 courses on the tasting menu with 6 additional snacks and every dish is magical. The Story team is so talented and they are more dedicated than most, hence the Michelin star. They are also some of the most thoughtful and humble. I am so lucky to have learned some of the magic. Phew, it’s almost emotional!

    In between all that I have done some exciting private catering and before you know it here we are in November. Very little sleep but a whole lot of fun!

    Anyway now that I’ve swiftly updated you all with the new notches in my CV, on to an updated version of one of my favourite foods in the whole world… pumpkin pie. Thanksgiving and Christmas are just around the corner (OMG I HAVE NOT EVEN THOUGHT ABOUT THIS YET) and the only thing that could possibly make us feel better about the flames bursting from our pockets as our wallets spontaneously combust is to eat delicious things like pie. So here we are:

    Vanilla Pumpkin Pie

    Damn I miss home this time of year. The crashing of pans followed by the clinking of glasses and catching up with my American family… This time of year is when London really does feel a bit sad in comparison. Y’all just don’t know what Thanksgiving means! And you’re missing out…

    At home, Thanksgiving is the time when we invite our whole family including every possible cousin within a 100 mile radius around our table to gorge on my mother’s fabulous turkey and stuffing. We break out the old linens, the silver, the china and we try our best to pay homage to the past generation’s parties through a balance of grandeur and generosity fit for such an important occasion. In a world where Christmas is often quiet and close, Thanksgiving makes up for it by swinging open the arms of the home and inviting everyone in we can fit. We gorge ourselves to the brim with chat and turkey until we can’t possibly fit anymore… and then comes the pie.

    Pumpkin pie is one of those sacred American dishes. You have to have it, no ifs, ands or buts. However, sometimes it can be more of an after thought to all that turkey and stuffing. So, I’ve opted to shake it up a bit, adding a vanilla pod to the mix to ramp up the warming aromatics that make this pie so deserving of centre stage. It’s one of the acts, not an encore! The culinary rules say that since dessert is the last thing to cross our pallets, it had better be impressive, with flavour that beats out everything you’ve eaten thus far this meal. I think this Vanilla Pumpking Pie is just the ticket.

    INGREDIENTS

    One Quantity Basic Pie Crust (See my post on Short Crust and follow directions for Basic Pie Crust)

    425g Solid Pack Pumpkin Puree

    2 Large Eggs

    284ml Single Cream (or Evaporated Milk)

    180g Caster Sugar

    1/2 Teaspoon Table Salt

    1 Vanilla Pod, seeds stripped for use

    1 1/4 Teaspoons Ground Cinnamon

    1 Teaspoon Fresh Grate Ginger

    1/4 Teaspoon Ground Cloves

    METHOD

    First thing, preheat your oven to 200°c / 400°f

    Pumpkin pie is terribly easy because all you do is mix your spices and vanilla seeds together with your sugar in a bowl, stir in the pumpkin, then stir in lightly beaten eggs. Try not to incorporate too much air as you want zero bubbles with any baked custard (yes, that is what this technically is). Don’t throw away that vanilla pod case! Put it in a jar of sugar and use this in whatever you like. It add extra oomph to pancakes especially.

    Cover the pumpkin mixture and pop it in the fridge to infuse while you sort out your pie crust. Ta dah!

    Roll out chilled pie crust and line a fluted 28cm pie tin. Excuse the horrible lighting/sharpness of this photo… I have been playing with a new lens. Cover this with cling film and pop it in the freezer for 5 minutes or the fridge for 15 if you, like me have zero room for anything in your freezer, not even ice. Keep the scraps of dough for patching after blind baking.

    IMG_8859

    After chilling the pastry until firm, line it with a parchment paper cartouche ( a round piece of paper used in cooking), crinkled so it can be pushed into the corners well, and fill with baking beans to the rim. Blind bake (without filling) at 200°c/400°f for 15 minutes or until the sides are set up. Then remove the beans with a large spoon and the cartouche and bake for another 5-10 minutes until lightly golden with no gray patches of raw pastry left behind. You don’t want a soggy bottom! Lower the temprature of your oven to 160°c/325°f.

    IMG_8861

    Now patch up any cracks with scraps from the raw pastry and pour in the pumpkin mixture until it is full as you can make it without slopping over. As this is custard, you don’t need to worry about it rising but it could souffle if cooked at too high a temperature or for too long. So leave about a half cm or quarter inch of pastry at the top. Bake this for 40-50 minutes until the center of the filling wobbles only slightly or until a toothpick inserted in the center comes out clean.

    IMG_8893

    This is definitely one to practice before Thanksgiving since it’s so delicious and a perfect dessert to follow any special autumn meal. Serve with a generous dollop of whipped cream or for even more excitement, cinnamon ice cream.

    Recipe adapted from Libby’s Famous Pumpkin Pie Recipe

    [SHARE]
  10. Carrot Cake with Apricots and Pecans

    Carrot cake is an all American classic and a signature of Autumn, with its orange and brown colours reflecting the changes in the trees. We had it as our wedding cake two Septembers ago we love it so much, so I suppose I get a hankering for it this time of year in part out of reminiscing… Here is a photo of that gorgeous wedding cake, made by Sugar Rush Bakery in West Seattle, sadly now closed. It was so delicious!

    Maggie and Hugo wedding 2-198-Edit
    Photo by Marla Smith Photography

    There are hundreds of wonderful recipes out there filled with raisins and walnuts but I prefer to make mine with apricots and pecans. My recipe doesn’t make as big as the one above but it is just as delicious. Sweet but not sickly and good enough to eat for breakfast. Come on, it’s got veg in it!

    Oh, and just a little hint – if you want it to be really moist make the cake the day before, cool it and wrap it in cling film and leave it out, then frost it the next day. If you have time, it’s worth the wait. Doing this allows the flavours and the moisture to develop.

    This cake also freezes wonderfully if well wrapped so you can make it far in advance. Just leave it wrapped and out on the counter for at least 12 hours to defrost fully before use and frost it on the day.

    IMG_8381

    Top it with a generous amount of cream cheese frosting and eat it within three days for best results (as if it will last that long!).  Refrigerate it if it is at all hot out and you aren’t eating it within the day of making. The frosting will keep up better this way anyway.

    (more…)

    [SHARE]