tag:blogger.com,1999:blog-61318646539267999102024-02-07T10:53:21.587+00:00Styles Of CookingA journey into cookingstylesofcookinghttp://www.blogger.com/profile/14387043094719541508noreply@blogger.comBlogger122125tag:blogger.com,1999:blog-6131864653926799910.post-920712418491990062017-04-24T17:57:00.000+01:002017-04-24T23:01:48.506+01:00How To Create An Alice In Wonderland Afternoon Tea <br />
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<span style="font-family: "comic sans ms"; font-size: 12pt; line-height: 107%;">I used to love afternoon tea when I worked at The Nook on the
Square. The owner had learnt how to execute it just right from her training at one of the top
London Hotels. From the dainty, flowery, china crockery, to the finger
sandwiches that had to be precisely cut each time, the warm scones with clotted
cream and jam and finally the attentive waitress service. <o:p></o:p></span></div>
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<span style="font-family: "comic sans ms"; font-size: 12pt; line-height: 107%;">Whilst working there I discovered a couple of London hotels
that offered alternative afternoon teas such as ‘The Gentleman’s’, ‘Charlie and
the Chocolate Factory’ and ‘Alice In Wonderland’. The latter, especially,
excited me. It was a chance to be creative and serve something just that little
bit different to what everyone else is doing. It became an obsession of a dream
for 2 years until I went to work at Evergreen and, as New Year dawned, I <span style="mso-spacerun: yes;"> </span>made a date for Alice In Wonderland Afternoon
Tea – March 26<sup>th</sup>, Mother’s Day!<o:p></o:p></span></div>
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<span style="font-family: "comic sans ms"; font-size: 12pt; line-height: 107%;">So how do you plan an Alice In Wonderland Afternoon Tea? <o:p></o:p></span></div>
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<span style="font-family: "comic sans ms"; font-size: 12pt; line-height: 107%;">First head to pinterest, where else?? Start a board and look
for ideas. Search everywhere and pin your ideas. If it’s any help here’s the </span><a href="https://uk.pinterest.com/cottonsandreams/alice-in-wonderland-afternoon-tea/" target="_blank">LINK </a><span style="font-family: "comic sans ms"; font-size: 12pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span>to mine . </span></div>
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<span style="font-family: "comic sans ms"; font-size: 12pt; line-height: 107%;">Next thing I did was to order the dvd from Amazon, (the Disney version not the modern one with Johnny Depp). </span><br />
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<span style="font-family: "comic sans ms";">I hadn't watched
the film in years so it was lovely to familiarise myself with the characters
and make lots of notes for ideas. Next job, plan the menu! <o:p></o:p></span></div>
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<span style="font-family: "comic sans ms";"> I'm not great on the computer but I
was really pleased with the way the menu came out. I designed it in the form of
a scroll as that was what the white rabbit carried. I changed the wording a few
times after seeing different things online.<o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Alice In Wonderland Afternoon Tea menu for Evergreen Art Café <br />
on Mothers Day, March 26th, 2017</td></tr>
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<span style="font-family: "comic sans ms"; font-size: 12pt; line-height: 107%;">My next project were the ‘eat me’ and ‘drink me’ labels. <o:p></o:p></span></div>
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<span style="font-family: "comic sans ms"; font-size: 12pt; line-height: 107%;">I bought coloured card from my local Hobbycraft and cut out ‘tag’
shapes. On word I chose different clip arts and printed them off, cut them out
and stuck on to my labels. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;">'Eat Me' and 'Drink Me' labels for Alice In Wonderland Afternoon Tea</td></tr>
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<span style="font-family: "comic sans ms"; font-size: 12pt; line-height: 107%;">I ordered these very pretty napkins from Amazon. They were from a company called Talking Tables, I can highly recommend their service. </span></div>
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<span style="font-family: "comic sans ms"; font-size: 12pt; line-height: 107%;">As well as these cardboard cut-out teapots for table
decoration. I was originally going to order one per person but ended up just having one or two per table. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYpPbDPl1CrFBRKyrZsr0aVqSq6KGZQOn4TU_uH0fAYKV5ydfHGGEmKElcEM7rkcLXf38fAe1Ko_OwpHAVYu6D6Rgc2tzabPyx_jgmXVadPhlKM5HKwtHjrnSDgt_VlEAVgKjZ2uHd3b4/s1600/51bIn9RH9kL._SX425_+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYpPbDPl1CrFBRKyrZsr0aVqSq6KGZQOn4TU_uH0fAYKV5ydfHGGEmKElcEM7rkcLXf38fAe1Ko_OwpHAVYu6D6Rgc2tzabPyx_jgmXVadPhlKM5HKwtHjrnSDgt_VlEAVgKjZ2uHd3b4/s320/51bIn9RH9kL._SX425_+%25282%2529.jpg" width="320" /></a></div>
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<span style="font-family: "comic sans ms"; font-size: 12pt; line-height: 107%;">After ordering those I discovered a tutorial on how to fold
napkins into rabbits! I just had to do some of those for decoration as well!<o:p></o:p></span></div>
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<span style="font-family: "comic sans ms"; font-size: 12pt; line-height: 107%;">You can find the tutorial through this <a href="http://homeandgarden.craftgossip.com/bunny-napkin-folding/" target="_blank"> LINK</a> . The first one was a bit fiddly but once I mastered it they didn't take long to make at all. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Bunny Napkins for Alice In Wonderland Afternoon Tea</td></tr>
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<span style="font-family: "comic sans ms"; font-size: 12pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span>So as the day finally
arrived we had 75 people booked for the special event over 4 time periods. I worked
hard the night before prepping food and very early in the morning. <o:p></o:p></span></div>
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<span style="font-family: "comic sans ms"; font-size: 12pt; line-height: 107%;">The sandwiches were fiddly to make but VERY effective! For the
playing cards I made 3 finger sandwiches out of each sandwich. With a cutter I cut
a small heart out of the centre of each finger then swapped brown hearts into
white bread and vice versa, (if that makes sense!) <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: "comic sans ms"; font-size: 12pt; line-height: 107%;">For the caterpillar I cut 4 circles out of a slice of bread
and sandwiched together 2 white and 2 brown with circles of cucumber and cream
cheese. <o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhctnImn9zBHQvSt4g64kgUBkkUbmbdJxUfkL34vIxvSw8ZFv2fSe2gRRz9fCS_JBcqUKxMe_EfNkLLXusGO9KlEnBvL_ec7dplA0yy7N2BTVMEU-9as36pzS551YAzeUNk1qJssjaSj0M/s1600/18034188_1315608898474986_4632637457780463360_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhctnImn9zBHQvSt4g64kgUBkkUbmbdJxUfkL34vIxvSw8ZFv2fSe2gRRz9fCS_JBcqUKxMe_EfNkLLXusGO9KlEnBvL_ec7dplA0yy7N2BTVMEU-9as36pzS551YAzeUNk1qJssjaSj0M/s400/18034188_1315608898474986_4632637457780463360_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Playing card and caterpillar sandwiches for Alice In Wonderland Afternoon Tea. <br />
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<span style="font-family: "comic sans ms"; font-size: 12pt; line-height: 107%;">For the jam tarts I used a mini muffin tin and a flower shaped
cutter. I blind baked the pastry flowers first then just warmed some jam and
poured in the case and left to set. I got the idea from <a href="http://www.the350degreeoven.com/2011/06/pastries-pies/flower-shaped-mini-lemoncurd-tarts/" target="_blank">THIS BLOG</a><o:p> . </o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE7isYM2ExdWiBhO3IRlczoOQCDXb24mIYLiWSoreQA3hD1B-hl9RLeGVrNi3fbFEjJ7il9Hqq9itOnMnxJEcQqA_nA-fqH1A2zwIqBk5sP_l8_PfjYv8YBmdZIIQh1FD8b718Qp4wkxw/s1600/18157796_1316080855094457_5521292160107000571_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE7isYM2ExdWiBhO3IRlczoOQCDXb24mIYLiWSoreQA3hD1B-hl9RLeGVrNi3fbFEjJ7il9Hqq9itOnMnxJEcQqA_nA-fqH1A2zwIqBk5sP_l8_PfjYv8YBmdZIIQh1FD8b718Qp4wkxw/s400/18157796_1316080855094457_5521292160107000571_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini muffin tins used for making mini jam tarts for Alice In Wonderland Afternoon Tea. </td></tr>
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<span style="font-family: "comic sans ms"; font-size: 12pt; line-height: 107%;">The chocolate cupcakes were just a basic chocolate sponge
recipe and I cut out an orange, fondant daisy for the top of each for a bright
colour. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgBEiKJ0hfHrTjv1qqNz2-ebsF15coUv04KngvfsRDOyMywzoZGglGdJumSSpsTrEWJB1GQxVkJK6q64xDs2Ie4V4Dy1mNIdUHg3gv9x4bJ0SV-lPQ8nS3kdTEg8EqaeefmB_dQvVB1eI/s1600/18057822_1315612991807910_1569836430463382895_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgBEiKJ0hfHrTjv1qqNz2-ebsF15coUv04KngvfsRDOyMywzoZGglGdJumSSpsTrEWJB1GQxVkJK6q64xDs2Ie4V4Dy1mNIdUHg3gv9x4bJ0SV-lPQ8nS3kdTEg8EqaeefmB_dQvVB1eI/s400/18057822_1315612991807910_1569836430463382895_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate cupcakes with orange, fondant flowers for Alice In Wonderland Afternoon Tea. </td></tr>
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<span style="font-family: "comic sans ms"; font-size: 12pt; line-height: 107%;"><o:p></o:p></span><br />
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<span style="font-family: "comic sans ms"; font-size: 12pt; line-height: 107%;"><span style="font-family: "comic sans ms"; font-size: 12pt; line-height: 107%;">It took about 4 hours, on a low heat, in the oven for these
bright red meringues to cook. When they were ready I used a basic water icing
to stick each one to the top of a marshmallow and then small icing dots all
over for effect. </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1sO9idl8ucO1ye4CTZUcF-G5QlvDxmQGjTRukdbR5nMi35P79eoqlxuZd8VVo0xX7I05omNa4QYL6yxWxzlcSIa07gKl7Aa67H_Hk_GxWfRGVpY6VytpKx0lcRs0Lbkj53keHEBYx-IE/s1600/18119510_1316091465093396_7195536963157315401_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1sO9idl8ucO1ye4CTZUcF-G5QlvDxmQGjTRukdbR5nMi35P79eoqlxuZd8VVo0xX7I05omNa4QYL6yxWxzlcSIa07gKl7Aa67H_Hk_GxWfRGVpY6VytpKx0lcRs0Lbkj53keHEBYx-IE/s400/18119510_1316091465093396_7195536963157315401_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mushroom meringues for Alice In Wonderland Afternoon Tea</td></tr>
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<span style="font-family: "comic sans ms"; font-size: 12pt; line-height: 107%;">With all the food prepared it was time to turn our attention
to laying the tables and putting out our decorations. </span></div>
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<span style="font-family: "comic sans ms"; font-size: 12pt; line-height: 107%;">Finally we displayed all the food on 3 tiered cake stands
ready for our customers. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Alice In Wonderland Afternoon Tea</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">All lined up and ready to go - Alice In Wonderland Afternoon Tea</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Alice In Wonderland Afternoon Tea </td></tr>
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<span style="font-family: "comic sans ms"; font-size: 12pt; line-height: 107%;"></span> <span style="font-family: "comic sans ms"; font-size: 12pt; line-height: 107%;">I had waited 2 years for this day. Between 12pm and 4.30pm we
served 75 people. Hard, hard work putting it all together but oh what a
success! Great feedback from all customers and a great sense of achievement
that it went so well. </span><br />
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Thank you for stopping by to read this post. Please feel free to leave a comment, especially if any part helped you to plan your own party! <br />
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I'm joining in with the link party at <a href="http://www.juliescreativelifestyle.com/" target="_blank">Cooking & Crafting with J & J</a> and looking forward to seeing what other bloggers have been up to this week. </div>
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stylesofcookinghttp://www.blogger.com/profile/14387043094719541508noreply@blogger.com0tag:blogger.com,1999:blog-6131864653926799910.post-21320071599295075472016-08-21T20:04:00.000+01:002016-08-21T20:04:38.574+01:00La Cucina Caldesi 'Sunday Farmers Market' Cookery Course<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 107%;">I cannot believe it’s already a<span style="mso-spacerun: yes;"> </span>week since I attended the ‘Sunday Farmers
Market’ cookery lesson at La Cucina Caldesi. <o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 107%;">I was given the lesson as a Christmas gift, through ‘Virgin
Experiences’, to enhance my recent interest in Italian cookery. <o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 107%;">La Cucina Caldesi is situated at the bottom of Marylebone
Lane, London. Owned by Katie and Giancarlo Caldesi the various classes offer
hands on Italian cookery with the emphasis being on seasonal Italian food using
fresh local produce. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;">La Cucina Caldesi, Marylebone</td></tr>
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<span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 107%;">I was rather nervous as I travelled to the school last Sunday
morning as I don’t mix well with strangers, and I hate it in these situations
where you have to introduce yourself and say something about yourself. Much to
my delight there was none of that. <o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 107%;">I was first to arrive and was offered a coffee whilst awaiting
the others. 13 other people joined me, along with our chef/tutor for the day
Stefano and straight away a relaxed atmosphere was achieved. <o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 107%;">Stefano was the perfect host/tutor. He worked the room well
with his knowledge, skills, conversation, wit and humour. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;">The entrance to La Cucina Caldesi </td></tr>
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<span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 107%;">The first part of our day was a visit to Marylebone Farmers
Market, which is just a few minutes’ walk from the school. Stefano bought
ingredients for our lesson whilst we had 20 minutes to have a walk round and
look at all the stalls. <o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Marylebone Sunday Farmers Market<br />
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<span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 107%;">There were lots of fruit and veg stalls with fresh, and
sometimes unusual produce. Everything looked very vibrant.<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7mDpTUPh4xGkYM7_v_cqMwOBdexPDWhCQPsE7PgIRMqxL8fCdnmU39SvCvJVBMMEXV5Cfsp9gmHKRH7DalYff4sUh3ZaMfCiAUpnKcuqfSzu_Q6kmfRJ33uS1DBbYuoO84vUhnIxDwmA/s1600/14055190_1093243320711546_7995916683461705175_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7mDpTUPh4xGkYM7_v_cqMwOBdexPDWhCQPsE7PgIRMqxL8fCdnmU39SvCvJVBMMEXV5Cfsp9gmHKRH7DalYff4sUh3ZaMfCiAUpnKcuqfSzu_Q6kmfRJ33uS1DBbYuoO84vUhnIxDwmA/s400/14055190_1093243320711546_7995916683461705175_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marylebone Sunday Farmers Market </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Tomatoes at Marylebone Sunday Farmers Market<br />
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</span><br />
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<span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 107%;">I was very taken by the appearance of some gluten free savoury
muffins, of which I bought 2! I wanted to have a taste as it would be an
interesting addition to our cake counter at work. One was filled with squash,
goats cheese and sage, and the other tomato, pesto and ricotta. <o:p></o:p></span></div>
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</span><br />
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<span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 107%;">I saved them both for the following day and am now definitely
looking into making some, they were divine! <o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Homemade produce at Marylebone Sunday Farmers Market</td></tr>
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<span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 107%;">On our return we all donned our ‘Caldesi’ aprons (which we got
to keep at the end of the day) and picked a spot around the big square table.
Each dish to be prepared was explained in full detail by Stefano. <o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 107%;">We were to make bread sticks, tomato bruschetta, stuffed
courgette flowers, ceviche, sea bass with roasted potatoes, olives and tomatoes
with green beans and aubergine and, for dessert, an amaretto trifle. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Stefano, chef/tutor at La Cucina Caldesi demonstrating ceviche</td></tr>
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<span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 107%;">It wasn’t possible for us all to make everything so we went in
groups of2s and 3s and were given different parts of the meal to prepare. I paired up
with a lady called Freddie, and we made the custard for the trifle. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 107%;">I think the only criticism I have of the day is that while we
made the custard we had to leave the table to use the stove which took us away
from everything else being prepared, and a bit out of the group. Freddie had
hoped to be able to make bread dough and I had wanted to watch the courgette
flowers being prepared. <o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Prepared, stuffed courgette flowers</td></tr>
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<span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 107%;">Despite not making the bread dough we each were given a piece
from the ‘proved’ dough to roll out breadsticks and coat with sesame seeds and
nigella seeds. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Breadsticks ready for the oven<br />
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<span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 107%;">We then got to fillet the sea bass, something I have never
done so enjoyed having the chance to learn the skill. <o:p></o:p></span></div>
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</span><br />
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<span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 107%;">The fish was then laid on top of the roasted potatoes, olives
and tomatoes and put in the oven to cook. <o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Prepared sea bass dish ready for cooking.<br />
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<span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 107%;">All the final parts of the meal were then put together and a
long table was laid up for us all. <span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 107%;">Finally we all sat together and enjoyed all the food from the
days lesson with red and white wine to accompany the meal. <o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 107%;">It was a lovely atmosphere. We had all got on so well right
from the start of the day and the room was filled with good conversation and
plenty of laughter. Again Stefano was a great host!<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCmOmGP50QMoXhilLRd2qvAkidfbpUbSCNMh65l8Kxu3-GAIYUcXW7rXbe_j9MZ3ugDfh1pTSKrtWTzf90m4Z0ESKmrZCfEq0egbPV__dWGPGjKIyFUN7XAsbA6k3CM9Dwnxp1gX9gbng/s1600/13925107_1093245120711366_7271415285428101386_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCmOmGP50QMoXhilLRd2qvAkidfbpUbSCNMh65l8Kxu3-GAIYUcXW7rXbe_j9MZ3ugDfh1pTSKrtWTzf90m4Z0ESKmrZCfEq0egbPV__dWGPGjKIyFUN7XAsbA6k3CM9Dwnxp1gX9gbng/s400/13925107_1093245120711366_7271415285428101386_n.jpg" width="223" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoying the end of the Sunday Farmers Market cookery lesson at La Cucina Caldesi <br />
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<span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 107%;">Even though the day was due to end at 3pm I didn’t feel that
we were pushed out at all, in fact I think it was about 3.20pm when we all
started to say our goodbyes. <o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 107%;">What a day! Totally exceeded my expectations, learnt a couple of
new skills and had great fun. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 107%;">More info on other classes, or indeed this one can be found on
the Caldesi <a href="http://caldesi.com/" target="_blank">website</a> along with info about their restaurants and café. <o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 107%;">I would certainly recommend, and am even tempted to try another
myself!<o:p></o:p></span></div>
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<br />stylesofcookinghttp://www.blogger.com/profile/14387043094719541508noreply@blogger.com0tag:blogger.com,1999:blog-6131864653926799910.post-23595651147638544022016-07-30T23:56:00.000+01:002016-07-30T23:56:00.021+01:00Evergreen Art Cafe - New Job, New Challenge<br />
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<span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 107%;">I arrived for my first day at Evergreen Art Café at 9am on
June 1<sup>st</sup>. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 107%;">Feels like such a long time ago now! </span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 107%;">I was given a desk, a computer, a fresh new A4 pad, a pen and instructions to CREATE MAGIC!<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 107%;">During the following month I googled, scoured Pinterest, sought suppliers, visited food festivals, trialled food dishes, sampled 20 sausage flavours, picked equipment, bought equipment, observed staff and created my first menu!!! <o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 107%;">Below is a selection of photos of Evergreen Art Café. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 107%;">The new kitchen was finally completed and ready for action on July 14<sup>th </sup></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 107%;"> Friday 29<sup>th</sup> July was Evergreens 6<sup>th</sup> birthday so what an ideal date to bring in the new menu. My menu!!! <o:p></o:p></span></div>
<span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 107%;"><o:p></o:p></span><br />
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<span style="font-family: Comic Sans MS;"> The new menu can be viewed here at <a href="http://www.evergreenartcafe.co.uk/cafe/" target="_blank">Evergreen Art Cafe. </a></span><br />
<span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 107%;">Excited, chuffed, nervous and proud to be continuing my food journey at Evergreen! <o:p></o:p></span><br />
<span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 107%;"> </span><br />
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<span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 107%;"><o:p></o:p></span> </div>
stylesofcookinghttp://www.blogger.com/profile/14387043094719541508noreply@blogger.com0tag:blogger.com,1999:blog-6131864653926799910.post-1932605302130627462016-05-31T18:47:00.001+01:002016-05-31T18:47:21.791+01:00The End Of An Era As The Nook On The Square Closes <br />
<span style="font-size: large;"><span style="font-size: small;">
</span><br />
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<span style="font-family: "Comic Sans MS"; line-height: 107%;">I don’t remember the exact date
that Kate told me she had decided to close The Nook, though I do remember it
was a Wednesday. We sat in the front room at the end of a normal working day
and she said ‘there’s no easy way to say this but……..’ <o:p></o:p></span></div>
<span style="font-size: small;">
</span><br />
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<span style="font-family: "Comic Sans MS"; line-height: 107%;">I could totally understand her
reasons of wanting to spend more time with her small children, I had been in a
similar position about 12 years ago. <o:p></o:p></span></div>
<span style="font-size: small;">
</span><br />
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<span style="font-family: "Comic Sans MS"; line-height: 107%;">My first reaction was to rent the
café from her until she explained she wanted the building turned back into a
family home. Again I understood.<o:p></o:p></span></div>
<span style="font-size: small;">
</span><br />
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<span style="font-family: "Comic Sans MS"; line-height: 107%;">From that day I looked at every
possibility for my future. I scoured the job sites, looked at vacant retail
properties and even emailed a local, empty B&B with an offer of rent. I was
offered a job in a local pub so handed in my notice and, at that point, all the
staff were told and then the public. <o:p></o:p></span></div>
<span style="font-size: small;">
</span><br />
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<span style="font-family: "Comic Sans MS"; line-height: 107%;">When the news finally hit
Facebook I was surprised to be approached by a local café with an offer of running
their newly extended kitchen, which hadn’t, as yet, been installed! It was a
good offer, actually a brilliant offer, so I accepted it.<o:p></o:p></span></div>
<span style="font-size: small;">
</span><br />
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<span style="font-family: "Comic Sans MS"; line-height: 107%;">And so begins a new chapter for
me. <o:p></o:p></span></div>
<br />
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<span style="font-family: "Comic Sans MS"; line-height: 107%;">As of June 1<span style="font-size: large;"><sup>st</sup> 2016 I
take on my new role as Head Chef at The Evergreen Art Café in Daventry. <o:p></o:p></span></span></div>
<br />
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<span style="font-family: "Comic Sans MS"; line-height: 107%;">More of that to come but for now
I say a fond farewell to The Nook, Kate and all the staff I have worked with
over the past 20 months. It has been a challenge, a great learning experience
and a lovely ‘family’ to belong to. </span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 107%;"><o:p></o:p></span> </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj832L4-gFLSkWGFU1V_PlLhh6UA9udNdSk4vZ1jeZv00RKpnmDDMx0iNRMNmNc_30oXcZlFzAtZH4Un1ZqtUEi5GuF_Rr7o2mvXG4XBKnxJ5KYtJGKcSBjgzo6pmRyKOdwfQyBbBTsDU/s1600/13256174_10156987690960607_4519196263334919028_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj832L4-gFLSkWGFU1V_PlLhh6UA9udNdSk4vZ1jeZv00RKpnmDDMx0iNRMNmNc_30oXcZlFzAtZH4Un1ZqtUEi5GuF_Rr7o2mvXG4XBKnxJ5KYtJGKcSBjgzo6pmRyKOdwfQyBbBTsDU/s640/13256174_10156987690960607_4519196263334919028_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Staff from The Nook On The Square, Dunchurch, Rugby</td></tr>
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</span></span>stylesofcookinghttp://www.blogger.com/profile/14387043094719541508noreply@blogger.com0tag:blogger.com,1999:blog-6131864653926799910.post-37695015874131355172016-05-31T12:57:00.000+01:002016-05-31T13:12:35.773+01:00Greek Supper Club At The Nook On The Square<span style="font-size: large;">Rather
Late in posting these photos, don't know exactly what I do with my time at the moment!</span><br />
<span style="font-size: large;">April's supper club at The Nook had a Greek theme this time. This was to be my last supper club at The Nook, but I will write more of that in my next post.</span><br />
<span style="font-size: large;">Sarah took the decision to decorate in white this time.</span>
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<span style="font-size: large;">The simplicity of the table worked well with a white napkin and sprig of rosemary teamed with lace and ribbon covered hessian decorated glass jars containing tea lights.</span><br />
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<span style="font-size: large;">When I first mentioned Greek food straight away someone said 'stuffed vine leaves?' </span><br />
<span style="font-size: large;">I can remember my sister and friends sitting at a kitchen table years ago carefully rolling vine leaves, but it wasn't something I had ever tried.</span><br />
<span style="font-size: large;">We ordered the leaves from an online company specialising in Greek produce. I googled the process of making the 'Dolmades', as they are called, and set to work making my own.</span><br />
<span style="font-size: large;">I had made a tomato rice for the vegetarian main so I decided to use this as the stuffing mix. It would mean I could have a totally vegetarian starter which would make life easier in the kitchen during service. </span><br />
<span style="font-size: large;">Depending on the size of the leaf I used 3 or 4 overlapped in a circle and placed some of the rice mix in the center.</span><br />
<span style="font-size: large;">I folded the sides in and rolled the rest to form a neat 'cigar' shape.</span><br />
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<span style="font-size: large;">To cook the Dolmades I lined a baking sheet with greaseproof paper topped with slices of tomato, this prevents the leaves sticking to the bottom and burning. I then packed all my rolled leaves in rows in the top, sprinkling chopped garlic between them. </span></div>
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<span style="font-size: large;">Sprinkle with lemon juice, add some cold water and cover with oiled foil, so the vine leaves steam cook, and place in the oven for about 45 minutes. </span></div>
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<span style="font-size: large;">This leads me nicely to our first starter!</span></div>
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<span style="font-size: large;">As I mentioned earlier it was totally vegetarian and I anticipated it to be ordered by the majority, which it was, leaving the kitchen with a very quick and easy task of serving up.</span></div>
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<span style="font-size: large;">So our starter was a vegetarian <strong>Greek Mezze Plate</strong> which showcased a selection of Greek starters.</span></div>
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<span style="font-size: large;">Dolmades, Grilled Haloumi, Spanakopita (spinach & feta filo parcels), Tzatziki (a garlic & cucumber yoghurt), Roasted Peppers and Olives. What a lovely combination of food!</span></div>
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<span style="font-size: large;">Our other starter was a <strong>Greek salad</strong> full of cucumber, tomatoes, onion, olives and feta cheese, all tossed in a dressing made of olive oil, lemon juice and oregano.</span> </div>
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<span style="font-size: large;">Our mains began with <strong>Lamb Shank Kleftico</strong> with potatoes and vegetables. </span><br />
<span style="font-size: large;">Kleftico refers to lamb being marinated in lemon, garlic and herbs then cooked in a sealed container.</span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Next came <strong>Salmon Fillet and Avocado Tzatziki</strong> served with a warm potato salad containing capers, feta, onion and lemon juice. </span><br />
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<span style="font-size: large;">Not the best presentation on this one now I look at the photo again but the taste was lovely.</span></div>
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<span style="font-size: large;">Our vegetarian main was <strong>Feta and Mushroom Balls</strong> served with rice stuffed tomatoes and Saltsa Domatas, a Greek tomato sauce.</span></div>
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<span style="font-size: large;">I loved the flavours in this, it was my favourite dish, especially the tomato rice.</span></div>
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<span style="font-size: large;">And for dessert, again the photos don't do the food justice,<strong> Ekmek</strong> <strong>Kataifi,</strong> which was strands of Kataifi pastry topped with syrup, custard cream, pistachios and almonds. </span><br />
<span style="font-size: large;">I've written about the dessert in this separate<strong><em><span style="font-size: x-large;"> </span></em></strong><a href="http://stylesofcooking.blogspot.co.uk/2016/05/ekmek-kataifi-greek-dessert.html" target="_blank"><strong><em><span style="font-size: x-large;">post</span></em></strong></a> showing the different stages of making it. Lovely desserts with many different textures. </span><br />
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<span style="font-size: large;">And finally <strong>Melopita</strong>, a honey pie, similar to egg custard. </span><br />
<span style="font-size: large;">I loved this too and I didn't think I would.</span><br />
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<span style="font-size: large;">Again we had some many customers that we spread the event over 2 nights and did 65 covers overall. </span><br />
<span style="font-size: large;">Feedback was great and once again 2 very successful evenings.</span><br />
<span style="font-size: large;">Ideas and recipes for the above dishes and more can be found on my pinterest board </span><span style="font-size: large;"><a href="https://uk.pinterest.com/cottonsandreams/greek-night-april/" target="_blank">Greek Night April</a></span>stylesofcookinghttp://www.blogger.com/profile/14387043094719541508noreply@blogger.com0tag:blogger.com,1999:blog-6131864653926799910.post-83552572160802792952016-05-23T15:25:00.000+01:002016-05-23T15:25:39.108+01:00Ekmek Kataifi - A Greek Dessert<span style="font-size: large;">Leading up to my post for our Greek themed monthly supper club at The Nook I thought I would post a few 'action' shots taken whilst preparing one of the desserts, Ekmek Kataifi.</span><br />
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<span style="font-size: large;">Kataifi is a traditional sweet Greek pastry often covered with a sweet syrup, or honey, and nuts. </span><br />
<span style="font-size: large;">Kataifi pastry is very finely shredded filo, which is made from wheat and water. I didn't attempt to make this myself but ordered it online from a Greek food supplier. </span><br />
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<span style="font-size: large;">To make this dessert I gently pulled the strands apart and covered the base of a well buttered baking dish. More melted butter was poured over the top before baking in the oven for about 20/30 minutes until golden. </span><br />
<span style="font-size: large;">One of our customers in the evening asked if the base of the dessert was made from shredded wheat as it resembled the taste and texture of the breakfast cereal.</span><br />
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<span style="font-family: Times; font-size: large;">Whilst the pastry was baking I made a syrup by boiling honey, sugar, water, lemon zest, cinnamon and cloves in a pan for about 10 minutes. </span><br />
<span style="font-family: Times; font-size: large;">When the pastry came out of the oven, and was slightly cooled, I poured the syrup over the top and then covered with chopped almonds and pistachios. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPvm4Q4vAG8nyekgYTeGmH6MD8MwAuZPeEZuFA8dUoTuiZny-qRdv8wWiwMPkMMxyHlxaxiBUpGkeGG049WVBAAbpQYZOCrVKe0P4JqV6lH5t-JMNrg9JcTviSGA0tmpN5RIBgTnUuYjY/s1600/13138871_1036151766420702_8167141141740229227_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPvm4Q4vAG8nyekgYTeGmH6MD8MwAuZPeEZuFA8dUoTuiZny-qRdv8wWiwMPkMMxyHlxaxiBUpGkeGG049WVBAAbpQYZOCrVKe0P4JqV6lH5t-JMNrg9JcTviSGA0tmpN5RIBgTnUuYjY/s400/13138871_1036151766420702_8167141141740229227_n.jpg" width="400" /></a></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">I whisked up some custard, green food colouring, and whipping cream and spread over the top of the nuts. Then to make this dessert totally calorific I whisked more cream with icing sugar until thick and piped on top of the custard.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiEIumqWBNXhibX4lMgpdUDEQVujw88C7KZ_4UKStm8tNHr1_RsVq8PlrNjP7yxpFiJyeoXvnTHnuZPp0Wk0WDGhwmNEr0bGuijyPUmpRp_QSuPD0D686VMGfXmXac1fyaSG4k7Owpl7c/s1600/13138888_1036151789754033_965438579969976267_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiEIumqWBNXhibX4lMgpdUDEQVujw88C7KZ_4UKStm8tNHr1_RsVq8PlrNjP7yxpFiJyeoXvnTHnuZPp0Wk0WDGhwmNEr0bGuijyPUmpRp_QSuPD0D686VMGfXmXac1fyaSG4k7Owpl7c/s400/13138888_1036151789754033_965438579969976267_n.jpg" width="400" /></a></div>
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<span style="font-size: large;">A few more chopped pistachios on top and left to chill in the fridge until ready for service.</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEishYRhXU1rB-aUNh-2h-CYKEpJIxhFQIEhBdGihDbTJmx2Wb6sCwq47mYZvHJc1VUVFs1MZv0Rg00HIn1CKWTprpuHm8CloKHo1vZNg30BEPTgNks0OJ6s7joz4jlTV1IUzCuUdbjfw7A/s1600/13177368_1036151913087354_643995871728479203_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEishYRhXU1rB-aUNh-2h-CYKEpJIxhFQIEhBdGihDbTJmx2Wb6sCwq47mYZvHJc1VUVFs1MZv0Rg00HIn1CKWTprpuHm8CloKHo1vZNg30BEPTgNks0OJ6s7joz4jlTV1IUzCuUdbjfw7A/s400/13177368_1036151913087354_643995871728479203_n.jpg" width="400" /></a></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">I often hear TV chefs go on about dishes having different textures as well as taste and this dessert definitely has that. The crisp pastry, with the smooth cream and hard nuts worked brilliantly. </span><br />
<span style="font-family: Times; font-size: large;">Definitely a success. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUfLoHFnN5OUdqCdW8Kb9mc-iJxRNhbtw0FeDnhUxxF2J19McJbiqzwHqQpki3SAmt6Q4VH0yAzquXzRa_o00x_A8_p6eL0K4fktmVUNV0J8I4mixFIasWrOMHXOqxZzVhAunzKEniPFM/s1600/13220889_1036151853087360_3737998552405317034_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUfLoHFnN5OUdqCdW8Kb9mc-iJxRNhbtw0FeDnhUxxF2J19McJbiqzwHqQpki3SAmt6Q4VH0yAzquXzRa_o00x_A8_p6eL0K4fktmVUNV0J8I4mixFIasWrOMHXOqxZzVhAunzKEniPFM/s400/13220889_1036151853087360_3737998552405317034_n.jpg" width="400" /></a></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Take a look at my post on The Greek Supper Club for more ideas on hosting a Greek food event.</span></div>
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<span style="font-family: Times; font-size: large;">The full recipe for this dish can be found on my pinterest board </span></div>
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<a href="https://uk.pinterest.com/cottonsandreams/greek-night-april/" target="_blank"><span style="font-family: Times, "Times New Roman", serif; font-size: large;">here</span></a> <span style="font-size: large;">along with all my other Greek scrapbooking ideas.</span></div>
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<br />stylesofcookinghttp://www.blogger.com/profile/14387043094719541508noreply@blogger.com0tag:blogger.com,1999:blog-6131864653926799910.post-47326382592504798042016-05-09T10:25:00.000+01:002016-05-23T15:47:47.857+01:00Mexican Supper Club at The Nook<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Little bit late posting but March's supper club at The Nook held a Mexican theme this time. </span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">So many customers wanted to take part that we decided to host 2 evenings this time!</span><br />
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Sarah, as always, in charge of decorations, went with festival colours for the napkins and table runners. I think it looks really colourful.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjFij8qJuwr0ZhveEvAwzsXcrdX7ocZOLwLi_p1U05VNEyEN9mTLwQdOnozUJxGyggMC-NuZfI2axZxSvDWdG4oRSdiLfYGs1aHpCahB9FHQn8N1XgGAa6fS99MTz8-Y_NjVMFOnj3BY/s1600/10338750_1002753079760571_1266348429509485975_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjFij8qJuwr0ZhveEvAwzsXcrdX7ocZOLwLi_p1U05VNEyEN9mTLwQdOnozUJxGyggMC-NuZfI2axZxSvDWdG4oRSdiLfYGs1aHpCahB9FHQn8N1XgGAa6fS99MTz8-Y_NjVMFOnj3BY/s640/10338750_1002753079760571_1266348429509485975_n.jpg" width="640" /></a> </div>
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<span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">I can't decide whether I prefer the back</span> room</span>....... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiklNoVfgdhFu0zRFi6Fup6y6C46eDUrDequR6WhRWc_NvBj-tma6eZ2MfM7I9E_w3t0xVxFentzZAvXXAf_mY6r2DOO-40VzJWNV2IDCBxw4859tuxMzEeLYPLnfMYoMz4K2Tba5RtVqw/s1600/10338750_1002753096427236_8890159877687725748_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiklNoVfgdhFu0zRFi6Fup6y6C46eDUrDequR6WhRWc_NvBj-tma6eZ2MfM7I9E_w3t0xVxFentzZAvXXAf_mY6r2DOO-40VzJWNV2IDCBxw4859tuxMzEeLYPLnfMYoMz4K2Tba5RtVqw/s640/10338750_1002753096427236_8890159877687725748_n.jpg" width="356" /></a></div>
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<span style="font-size: large;">Or the front room. </span><br />
<span style="font-size: large;">What's your favourite?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdiLD4GbcNsI1HIv_-Zsxh2FhpGJVqAt-7wx-f3TQtb2yy5BNyZzYvVohc2uch01EEgGAIOmAo42Kq9hyphenhypheneYLj_OjkdhF1UnftaK4WwrZDn0HDJIGZCqN1yPOBIciUhUnfnZjUWCy6WWLg/s1600/10004032_1002753113093901_5641654350602982163_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdiLD4GbcNsI1HIv_-Zsxh2FhpGJVqAt-7wx-f3TQtb2yy5BNyZzYvVohc2uch01EEgGAIOmAo42Kq9hyphenhypheneYLj_OjkdhF1UnftaK4WwrZDn0HDJIGZCqN1yPOBIciUhUnfnZjUWCy6WWLg/s640/10004032_1002753113093901_5641654350602982163_n.jpg" width="408" /></a></div>
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<span style="font-size: large;">Sticking with the same colour Kate produced a vibrantly coloured menu design.</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4yutYBLGLYfkoIxZP8jNpCwIOfppFEwmw_Z_-SNEsj04uo-6MvcVrHCpghAKX4K_9L8CJeOdnJ-V7YArJ1ZI2ayPE2K6vaKijSzjKfK-eZMUfyvwvL3KFDHRfV6r34Ppwo8TPWatPI0/s1600/12822215_10156628918650607_1707839770_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4yutYBLGLYfkoIxZP8jNpCwIOfppFEwmw_Z_-SNEsj04uo-6MvcVrHCpghAKX4K_9L8CJeOdnJ-V7YArJ1ZI2ayPE2K6vaKijSzjKfK-eZMUfyvwvL3KFDHRfV6r34Ppwo8TPWatPI0/s320/12822215_10156628918650607_1707839770_n.jpg" width="225" /></a></div>
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<span style="font-size: large;">So for starters we had......</span></div>
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<span style="font-size: large;">Ceviche With Shrimp. </span></div>
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<span style="font-size: large;">Crushed avocado base topped with a shrimp, tomato, onion and coriander mix. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBYBCd_vdcQtTJydcYAggOorj0j-8ZoUEMQMkMzWtWZZpr4lzVwku7Cn-yvRS5pSLnbbPkBzbhgwdODG0JViGXeADj5JQ4B_TOFPktWMFiorxGEdI9AD-nX0psnpQKrW5U87NKbN51Ac4/s1600/1014293_1002795816422964_1704394839810508625_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBYBCd_vdcQtTJydcYAggOorj0j-8ZoUEMQMkMzWtWZZpr4lzVwku7Cn-yvRS5pSLnbbPkBzbhgwdODG0JViGXeADj5JQ4B_TOFPktWMFiorxGEdI9AD-nX0psnpQKrW5U87NKbN51Ac4/s400/1014293_1002795816422964_1704394839810508625_n.jpg" width="400" /></a></div>
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<span style="font-size: large;">This was definitely a best seller on both nights.</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNzNg-EtrrTmI2tyISV0ZSIJqgc-B8pDTTe6k31YoSnLs9ASsuP1hG1J27XYHw6yHJjAMymUB0ce8QAQbTPULxIwgl87a8waRGeLSF46HypxmF1qDpCVoN_yX7TeOeJC6QABh1pIA9pYA/s1600/1454851_1002795783089634_7116596181494099396_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNzNg-EtrrTmI2tyISV0ZSIJqgc-B8pDTTe6k31YoSnLs9ASsuP1hG1J27XYHw6yHJjAMymUB0ce8QAQbTPULxIwgl87a8waRGeLSF46HypxmF1qDpCVoN_yX7TeOeJC6QABh1pIA9pYA/s400/1454851_1002795783089634_7116596181494099396_n.jpg" width="223" /></a></div>
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<span style="font-size: large;">Beef Empanada filled with a fragrant beef mix and served with soured cream.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFDcqNqF6cU9CHsOSmoWIJGJTjg1gbzejndmjSKuoNO9uq5-rqv5gGAaU8SEVFhVEQgY3TdGMrTcefSpsUCRmtRrqpRErtYEVGLAwduvzub29KCXqTXduUQCKb10i8SdiFPIwim8s4HtI/s1600/12821583_1002795859756293_1273577514018860090_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFDcqNqF6cU9CHsOSmoWIJGJTjg1gbzejndmjSKuoNO9uq5-rqv5gGAaU8SEVFhVEQgY3TdGMrTcefSpsUCRmtRrqpRErtYEVGLAwduvzub29KCXqTXduUQCKb10i8SdiFPIwim8s4HtI/s400/12821583_1002795859756293_1273577514018860090_n.jpg" width="400" /></a></div>
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<span style="font-size: large;">Spring Taco With Mushrooms & Tomato Salsa.</span><br />
<span style="font-size: large;">This was our vegetarian choice and very tasty indeed.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinOzvDeh5dVAC7KJfyBs-C7D6Z73nywVasP_a-8rX4tFsQLM_kO-a9n_za-1JaoI5uJ0YbNqRaSg9ugnJHYnCogb6sGk-fVeMYrdNIuPh1COtbIfQZ1OZnrXjPbhOjMc5YU_et0ijd-ok/s1600/12823329_1002795883089624_5091082499116143040_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinOzvDeh5dVAC7KJfyBs-C7D6Z73nywVasP_a-8rX4tFsQLM_kO-a9n_za-1JaoI5uJ0YbNqRaSg9ugnJHYnCogb6sGk-fVeMYrdNIuPh1COtbIfQZ1OZnrXjPbhOjMc5YU_et0ijd-ok/s400/12823329_1002795883089624_5091082499116143040_o.jpg" width="391" /></a></div>
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<span style="font-size: large;">And for the Mains........</span></div>
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<span style="font-size: large;">No Mexican evening would be right without a good chilli, and we definitely produced a great chilli!</span></div>
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<span style="font-size: large;">Chunky beef shin chilli served with avocado, sweet potato, homemade tortilla, sour cream and salsa.</span></div>
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<span style="font-size: large;">I love the presentation of this dish, definitely one of my favourites. </span></div>
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<span style="font-size: large;">We also offered a vegetable chilli option</span>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggF5j5_qX0jOBlbYCgiw6Z8iarTgZ00EiWeeII35p1AhC8BXEvQ8Nj45KqhqPGKbSShOn6LO6D_Dt6BsWqk2gkun09t-77XdkRWvpN54QjyWOE_b2p-_ZYfWhk9TkVbsaieBEc4Fo53zI/s1600/74961_1003300939705785_7049113447306635937_n+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggF5j5_qX0jOBlbYCgiw6Z8iarTgZ00EiWeeII35p1AhC8BXEvQ8Nj45KqhqPGKbSShOn6LO6D_Dt6BsWqk2gkun09t-77XdkRWvpN54QjyWOE_b2p-_ZYfWhk9TkVbsaieBEc4Fo53zI/s640/74961_1003300939705785_7049113447306635937_n+%25282%2529.jpg" width="640" /></a></div>
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<span style="font-size: large;">Our other vegetarian dish was a roasted butternut squash filled with a Tex Mex rice mix. Lots of herbs and flavours and mixed corn and beans made this a really tasty meal.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZkt35XAcHzQzhINF-hyyHyqcbPUTNkKb9AEVB6bMaqt5LstJvqmjmd6vnRNk5-YrIP1M5ZjstqAaUz4jvwdLn_sYnYSg2LfeAMrMR6mQ4v_lYVSzoKV6bLg_km5fVnGzjfEhJfZ5hp8/s1600/1794660_1003300993039113_8674138563927930636_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZkt35XAcHzQzhINF-hyyHyqcbPUTNkKb9AEVB6bMaqt5LstJvqmjmd6vnRNk5-YrIP1M5ZjstqAaUz4jvwdLn_sYnYSg2LfeAMrMR6mQ4v_lYVSzoKV6bLg_km5fVnGzjfEhJfZ5hp8/s400/1794660_1003300993039113_8674138563927930636_n.jpg" width="400" /></a></div>
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<span style="font-size: large;">For a slightly different fish dish....</span></div>
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<span style="font-size: large;">Tuna Steak with Red Pepper & Pineapple Salsa served on a bed of Coriander Lime Rice. </span></div>
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<span style="font-size: large;">And for Dessert.......</span></div>
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<span style="font-size: large;">Chocolate and Chilli Cheesecake.</span></div>
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<span style="font-size: large;">A gorgeous creamy dessert with a warm chilli glow.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNsSKqL5c0kk6uPrgPB31yy8KjiYVVVakhqK7L_LAXurh51zId9t2C4-ldGWCh1NQQwwby_umw-B9lfAgnhdWaRyrU0fkosMmv64F09-pMfgiy10cPoUqgUGTeiT3oAhDATG8595o99qo/s1600/10392116_1003315333037679_4411543842567897765_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNsSKqL5c0kk6uPrgPB31yy8KjiYVVVakhqK7L_LAXurh51zId9t2C4-ldGWCh1NQQwwby_umw-B9lfAgnhdWaRyrU0fkosMmv64F09-pMfgiy10cPoUqgUGTeiT3oAhDATG8595o99qo/s400/10392116_1003315333037679_4411543842567897765_n.jpg" width="400" /></a></div>
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<span style="font-size: large;">Cherry & Almond Chimichangas.</span></div>
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<span style="font-size: large;">A tortilla filled with cherries and syrup then rolled and panfried in LOTS of butter and topped with more cherries and almonds.</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBArRbXqSzG4PynmYXMSnbg4cuVZStvbathscUvUlAwLKkYJkYPGmlegqniv4y_B0Ww1Ft7YJAJIj9cAefC7fKsj3vc8k6fLiAye-jj-9uypsBWfn-Yzrf6B_PJwcZbG3NCev14HF1G-Y/s1600/1934220_1003315293037683_5099389112211179661_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBArRbXqSzG4PynmYXMSnbg4cuVZStvbathscUvUlAwLKkYJkYPGmlegqniv4y_B0Ww1Ft7YJAJIj9cAefC7fKsj3vc8k6fLiAye-jj-9uypsBWfn-Yzrf6B_PJwcZbG3NCev14HF1G-Y/s400/1934220_1003315293037683_5099389112211179661_n.jpg" width="400" /></a></div>
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<span style="font-size: large;">Yet another successful evening or should I say 2 evenings!!!! </span></div>
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<span style="font-size: large;">I'll be back with April's Greek Night very soon! </span></div>
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<span style="font-size: large;">Thanks for popping by. </span></div>
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<span style="font-size: large;">Linking up this week with</span></div>
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<a href="http://rootedinthyme.blogspot.co.uk/" target="_blank">Simple and Sweet Fridays</a></div>
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<a href="http://designsbygollum.blogspot.co.uk/p/foodie-friday.html" target="_blank">Foodie Friday And Everything Else</a></div>
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<br />stylesofcookinghttp://www.blogger.com/profile/14387043094719541508noreply@blogger.com0tag:blogger.com,1999:blog-6131864653926799910.post-76029367228107037662016-02-22T23:14:00.000+00:002016-02-22T23:14:41.151+00:00French Night At The Nook On The Square<span style="font-size: large;">It's that time of year again when love is in the air!</span><br />
<span style="font-size: large;">It did make me smile as I walked into Tesco last Saturday morning and watched several men frantically buying bunches of roses and flowers at the entrance. It's totally commercial and thousands are spent by the public each February 14th. </span><br />
<span style="font-size: large;">With this in mind, our supper club this month at The Nook had a French theme and was moved from the beginning of the month to February 13th, Valentine's Eve!</span><br />
<span style="font-size: large;">Once again hard work, a sell out AND a great success with several compliments on the food.</span><br />
<span style="font-size: large;">So here's a few photos from the evening. </span><br />
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<span style="font-size: large;"> The back room in The Nook looked very romantic with soft lighting and roses on the tables.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5IwNbFUjkgXW6zP3mhmszrtGoWA8qMSBz2d_izwPdGGhl1WTGwgRUyTHGt_NBESF2Zk5tDgkkaD1R_uI0T67gR3H31CWc8xkrPtSkaLTd1oPk0mkZkOXWQLMIl3GcsiBIVvKm1HOyyWw/s1600/12745813_10206319223756420_3089586194762661140_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5IwNbFUjkgXW6zP3mhmszrtGoWA8qMSBz2d_izwPdGGhl1WTGwgRUyTHGt_NBESF2Zk5tDgkkaD1R_uI0T67gR3H31CWc8xkrPtSkaLTd1oPk0mkZkOXWQLMIl3GcsiBIVvKm1HOyyWw/s400/12745813_10206319223756420_3089586194762661140_n.jpg" width="400" /></a></div>
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<span style="font-size: large;">A little look at the front room. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Ykfydtklixi3xtwl-XnTwVN3aY3tspdgVuh34EZ_OV-S-JQmYVydY_w3-QT2eRknw32I8GZ1OxEcQO7oYp_W_oOYjmeAb6CsiMC8MkkqRkdcCoTXkg1_gp75LmjoEnugp2Nzw8LsRts/s1600/12745407_987677741268105_6107514786511517914_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Ykfydtklixi3xtwl-XnTwVN3aY3tspdgVuh34EZ_OV-S-JQmYVydY_w3-QT2eRknw32I8GZ1OxEcQO7oYp_W_oOYjmeAb6CsiMC8MkkqRkdcCoTXkg1_gp75LmjoEnugp2Nzw8LsRts/s400/12745407_987677741268105_6107514786511517914_n.jpg" width="231" /></a></div>
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<span style="font-size: large;">Here's the menu </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk92RCHPGeSTBr8tcTeNlqSLp3rQ318OmrpD3g9M7jwy7z8-_meTLfRpsHhECuDUwAOb_uRQen7XfwouU3rn1VqmmXk4fB9MgjZbKH-nExCbr-DcUaJncbEVRfGImTH-IuU7j4lehpNk4/s1600/Screen+Shot+2016-02-11+at+23.47.52.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk92RCHPGeSTBr8tcTeNlqSLp3rQ318OmrpD3g9M7jwy7z8-_meTLfRpsHhECuDUwAOb_uRQen7XfwouU3rn1VqmmXk4fB9MgjZbKH-nExCbr-DcUaJncbEVRfGImTH-IuU7j4lehpNk4/s640/Screen+Shot+2016-02-11+at+23.47.52.png" width="451" /></a></div>
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<span style="font-size: x-large;">Starters</span> </div>
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<span style="font-size: large;"><strong>French onion pate served with gruyere pastry biscuits.</strong> </span></div>
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<span style="font-size: large;">I was really impressed with the pate. I caramelised the onions for over an hour to get a beautiful sweet flavour before blending with cream cheese and beef stock. I also made a vegetarian version with vegetable stock</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85s5aEF81y3SGZ_zzcnTiLTiuYT6nkPTACTjWPDLDi42RdoKZiugJELZnCmCcDC4_CZWQLotrOEqhWgQdtivmfps4s7cMMvTKENayhbiXToI4CqC78_sggU64phr2_mnaOQR6P4j_MI4/s1600/12705773_987677044601508_6795025660139980834_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85s5aEF81y3SGZ_zzcnTiLTiuYT6nkPTACTjWPDLDi42RdoKZiugJELZnCmCcDC4_CZWQLotrOEqhWgQdtivmfps4s7cMMvTKENayhbiXToI4CqC78_sggU64phr2_mnaOQR6P4j_MI4/s400/12705773_987677044601508_6795025660139980834_n.jpg" width="400" /></a></div>
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<span style="font-size: large;"><strong>Mixed salad with pancetta, croutons and poached egg.</strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQeVqVdM6_Tueau5s9sXkD5yhuQJYj4mkRRSWdhN96vnIZpOcfpQmmp0Wj_uc_alyclHU9tOtC8coK3yiK0QnILNpGM9TINvYUi39PLSWc1d9ShiBK_Yy6udluiR6zLP7XPOwmDqEo6no/s1600/12705184_987677804601432_3922366876969017410_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQeVqVdM6_Tueau5s9sXkD5yhuQJYj4mkRRSWdhN96vnIZpOcfpQmmp0Wj_uc_alyclHU9tOtC8coK3yiK0QnILNpGM9TINvYUi39PLSWc1d9ShiBK_Yy6udluiR6zLP7XPOwmDqEo6no/s400/12705184_987677804601432_3922366876969017410_n.jpg" width="400" /></a></div>
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<span style="font-size: large;"><strong>French Lavender, Red Onion, Goats Cheese Tart. </strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxRRlhFun6hyI_k_itTRFqo7kZwsBgztqoijNgCwS5j2DN3TkgEXQewn_hcoAhgKIpJM6oQWOCN2sTFYQZ-yWl-YoDK1rgmd2luKNBrIp2bduRB1jDeyAxDcS3c_N-GbsGg7tCrbFmFqE/s1600/12687905_987677757934770_513026169511555092_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxRRlhFun6hyI_k_itTRFqo7kZwsBgztqoijNgCwS5j2DN3TkgEXQewn_hcoAhgKIpJM6oQWOCN2sTFYQZ-yWl-YoDK1rgmd2luKNBrIp2bduRB1jDeyAxDcS3c_N-GbsGg7tCrbFmFqE/s400/12687905_987677757934770_513026169511555092_n.jpg" width="400" /></a></div>
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<span style="font-size: x-large;"><strong>Mains</strong></span></div>
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<span style="font-size: large;"><strong>Beef Cheek Bourguignon</strong></span></div>
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<span style="font-size: large;">Beautiful melt in the mouth beef that was marinated and treated for 3 days prior to the event and tasted out of this world.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNL_GAteXtGCDCkUfME2XXflU_iXh3Yc-Pl1Zx0P42Y8RF1NBI2piHgsVr8LYWeMXyszMFx-bUvC_w5t2i6fBp8DaKXq7ajqqTd7HAD2H9V1tI-h2T5sGnR-2Y9Qg2e6MacgR7bJlG6_M/s1600/12715533_987677077934838_2203934771640223413_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNL_GAteXtGCDCkUfME2XXflU_iXh3Yc-Pl1Zx0P42Y8RF1NBI2piHgsVr8LYWeMXyszMFx-bUvC_w5t2i6fBp8DaKXq7ajqqTd7HAD2H9V1tI-h2T5sGnR-2Y9Qg2e6MacgR7bJlG6_M/s400/12715533_987677077934838_2203934771640223413_n.jpg" width="400" /></a></div>
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<span style="font-size: large;"><strong>Chicken Supreme served in Wholegrain Mustard and Tarragon Cream Sauce</strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiU8FV0KkJ7b-qYsJiCTnvyMd9wDCiPU46Ma8V9FW5JpRSKcSlvdIbQvU3DEzVoJ0R0BX7xHhg-40mjNOMsjy278GxXbeVfjW0U4qsJA2HqpGvlm-HZkmGdplKHi8BgoRcqM2lqov0UYc/s1600/12705357_987677121268167_323068691896816734_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiU8FV0KkJ7b-qYsJiCTnvyMd9wDCiPU46Ma8V9FW5JpRSKcSlvdIbQvU3DEzVoJ0R0BX7xHhg-40mjNOMsjy278GxXbeVfjW0U4qsJA2HqpGvlm-HZkmGdplKHi8BgoRcqM2lqov0UYc/s400/12705357_987677121268167_323068691896816734_n.jpg" width="400" /></a></div>
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<span style="font-size: large;"><strong>Ratatouille Tart Tartin</strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbNtnS8JWoPjeEf1a7mZ7IJcVwdCiMgfbimYM3gCFW95Sdn_ye51C9MQAg-2pzuYihYvzBtluocCCkAdnIlJksDHFf9sG9IbvIr2bBUPpEcERz6DPxvFIdjyZT9emRJVMA0_kkBMXZbLw/s1600/626_988621111173768_8744481001243682481_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbNtnS8JWoPjeEf1a7mZ7IJcVwdCiMgfbimYM3gCFW95Sdn_ye51C9MQAg-2pzuYihYvzBtluocCCkAdnIlJksDHFf9sG9IbvIr2bBUPpEcERz6DPxvFIdjyZT9emRJVMA0_kkBMXZbLw/s400/626_988621111173768_8744481001243682481_n.jpg" width="400" /></a></div>
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<span style="font-size: x-large;"><strong>Desserts</strong></span><br />
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<span style="font-size: large;"><strong>Apple Roses</strong></span><br />
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<span style="font-size: large;">Great tutorial for this very easy puff pastry and apple dish can be found </span><a href="http://cookingwithmanuela.blogspot.co.uk/2015/03/apple-roses.html" target="_blank"><span style="font-size: large;">HERE</span></a><span style="font-size: large;"> on Cooking With Manuela.</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijpxn8iX3pBAHJjAMjiCwdb_YKDNEQ4zjXvnfo0geaA08_mtKquAjTL-QsQmr5qfHEOKDxxQywgoW_VQrxofkCl9gC3fm044xVUL7o6KpwEAn3SXJr0tSLL3ThEXLNwia8vcVgL8DKyMg/s1600/12743967_987689034600309_3846801464924090345_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijpxn8iX3pBAHJjAMjiCwdb_YKDNEQ4zjXvnfo0geaA08_mtKquAjTL-QsQmr5qfHEOKDxxQywgoW_VQrxofkCl9gC3fm044xVUL7o6KpwEAn3SXJr0tSLL3ThEXLNwia8vcVgL8DKyMg/s400/12743967_987689034600309_3846801464924090345_n.jpg" width="400" /></a></div>
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<span style="font-size: large;"><strong>Mixed Berry Clafoutis</strong></span></div>
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<span style="font-size: large;">This is a traditional baked French dessert with fruit, usually cherries but I used mixed berries, covered with a thick, flan like batter. I used a Julia Childs </span><a href="http://www.epicurious.com/recipes/member/views/JULIA-CHILDS-CLAFOUTIS-1270672" target="_blank"><span style="font-size: large;">recipe</span></a><span style="font-size: large;"> and boy what a lovely dessert.</span> </div>
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<span style="font-size: large;"><strong>Baked French Chocolate Tart</strong></span></div>
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<span style="font-size: large;">We're popping to Mexico in March and already fully booked</span> <span style="font-size: large;">!!</span></div>
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<span style="font-size: large;">Linking up this week at:</span></div>
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<a href="http://designsbygollum.blogspot.co.uk/" target="_blank">Foodie Fridays and Everything Else</a></div>
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<a href="http://rootedinthyme.blogspot.co.uk/" target="_blank">Sweet and Simple Fridays</a></div>
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stylesofcookinghttp://www.blogger.com/profile/14387043094719541508noreply@blogger.com3tag:blogger.com,1999:blog-6131864653926799910.post-25251150472987254852016-02-08T13:18:00.000+00:002016-02-29T09:40:50.217+00:00Mini Lasagne Cups<span style="font-family: "times" , "times new roman" , serif; font-size: large;"> I think spaghetti bolognaise was probably one of the first meals I learnt to cook as a child. Basic, economical and yet so tasty it still remains in my top three favourite dishes of all time. </span><br />
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<span style="font-family: "times"; font-size: large;">As I grew older I learnt to use the bolognaise in other dishes, lasagne becoming another favourite meal of mine.</span><br />
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<span style="font-family: "times"; font-size: large;">Over the years, in my different workplaces, I have seen lasagne to be a good seller on the menu though spaghetti bolognaise not so much so. Probably because for most it is a regular week day meal easily made at home. </span><br />
<span style="font-family: "times"; font-size: large;">So our menu at <a href="https://www.facebook.com/thenookonthesquare" target="_blank">The Nook</a> has developed a bit of an Italian theme recently and as lasagne is a good menu seller, and I love a good twist on classics, I was rather excited to come across a photo on Pinterest of Mini Lasagne Cups.</span><br />
<span style="font-family: "times"; font-size: large;">Ideal for the café menu, (and ideal to use up some filo pastry leftover from Moroccan night 😉) I put the cups on the specials board last week and yes, yet another successful meal!</span><br />
<span style="font-family: "times"; font-size: large;">Very easily made with filo pastry, basic white sauce, bolognaise, parmesan and a muffin tin. </span><br />
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<span style="font-family: "times"; font-size: large;"> Cook your bolognaise first and create a white sauce. When these are both made cut your filo into 5inch squares. I used 4 squares for each cup. Brush your first pastry square with olive oil or melted butter. Turn your next sheet 90° and lay on top. Brush with oil again and repeat for the next to sheets then lift and push down into your muffin tin. Repeat this until you have as many cups that you want.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUbxNboYWLVBDeE4MEP0BV6szuSso4F1xmirllSfbr7dB5IKzmlB198YS-yQMsp6gs8E0CtktQSS2NWqOk_V6YBKsKWPveNt2fYhQ63nddTrnOjddLJL6q-KtgvLl8iD58xUWF9hKzeE/s1600/12661906_981615295207683_3374179029249504853_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUbxNboYWLVBDeE4MEP0BV6szuSso4F1xmirllSfbr7dB5IKzmlB198YS-yQMsp6gs8E0CtktQSS2NWqOk_V6YBKsKWPveNt2fYhQ63nddTrnOjddLJL6q-KtgvLl8iD58xUWF9hKzeE/s400/12661906_981615295207683_3374179029249504853_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Filo Pastry Cups </td></tr>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">The next step is to layer the ingredients as you would in a lasagne. </span><br />
<span style="font-family: "times"; font-size: large;">So I put about a dessert spoon full of white sauce in the base of each cup, followed by a spoon of bolognaise topped with some grated parmesan. Bolognaise again with white sauce on top, more parmesan and a little shake of oregano!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiereKRADS1rSm9HCgADKi9caTUNxjudSaqGYBFVHBFrsQOx2-9unXtNIr6lgyiC_VGyWoNc5_BXsm4FRY_7vtAAY3DLNf2qQzXoHfKzclQBHMt8pk0Ie3fS0moa4H2z0yy7SujYYy0O5I/s1600/12669481_981615315207681_7367813272187931633_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiereKRADS1rSm9HCgADKi9caTUNxjudSaqGYBFVHBFrsQOx2-9unXtNIr6lgyiC_VGyWoNc5_BXsm4FRY_7vtAAY3DLNf2qQzXoHfKzclQBHMt8pk0Ie3fS0moa4H2z0yy7SujYYy0O5I/s400/12669481_981615315207681_7367813272187931633_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prepared mini lasagne cups</td></tr>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Once prepared put the muffin tray in the oven on about 180° and cook for about 12-15 minutes until the filo is crispy.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2frmUK6l2I5vmaeNnfWj5zCObuYpZv9Pd6vtEYTNJQRcvKygZY0MQ5CgUjhkuUNPr9w7t7FxTpd9wYRSpVydSOAF_4uUVsPUbZxYCKDtj1c_xhS8PNogRCE9NdJBBvh3000h9fC89PGU/s1600/12647507_981615358541010_1334411623607896903_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2frmUK6l2I5vmaeNnfWj5zCObuYpZv9Pd6vtEYTNJQRcvKygZY0MQ5CgUjhkuUNPr9w7t7FxTpd9wYRSpVydSOAF_4uUVsPUbZxYCKDtj1c_xhS8PNogRCE9NdJBBvh3000h9fC89PGU/s400/12647507_981615358541010_1334411623607896903_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini lasagne cups just baked from the oven</td></tr>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Served best with a lovely fresh side salad.</span><br />
<span style="font-family: "times"; font-size: large;">What a tasty lunch!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB1MVlrz6vfvfojd1_djSWFferLeY2AehW1mU-_fzkk8jPDKkokyGeI1tsyYQsJpFRovGIGavPqCrAZ9OD3YRKJWSW35Wjyb67avmRItZWoEG2mblRTYHBMbGpxnP7znzsC7NoHRQGgmw/s1600/12662731_981615388541007_4182697541790085901_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB1MVlrz6vfvfojd1_djSWFferLeY2AehW1mU-_fzkk8jPDKkokyGeI1tsyYQsJpFRovGIGavPqCrAZ9OD3YRKJWSW35Wjyb67avmRItZWoEG2mblRTYHBMbGpxnP7znzsC7NoHRQGgmw/s640/12662731_981615388541007_4182697541790085901_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini Lasagne Cups served with salad</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbbRKSOyDVZOnRePcPXfy4xpPJJwHnZhuUeS83hTbODjDHWOGDKEynBhdNda9IdCI8bBaO1KbysAM6GAyQkwRjqHqGWG-MJfKPnAEVTol07KyrJbEW0PEX4tbe3X5KE3YQDs8HLujE68/s1600/12592545_981615421874337_3093026958948653684_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbbRKSOyDVZOnRePcPXfy4xpPJJwHnZhuUeS83hTbODjDHWOGDKEynBhdNda9IdCI8bBaO1KbysAM6GAyQkwRjqHqGWG-MJfKPnAEVTol07KyrJbEW0PEX4tbe3X5KE3YQDs8HLujE68/s640/12592545_981615421874337_3093026958948653684_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini lasagne cups served on the specials board at The Nook On The Square, Dunchurch</td></tr>
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Linking up this week at:
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<a href="http://rootedinthyme.blogspot.co.uk/" target="_blank">Simple and Sweet Fridays</a><br />
<a href="http://designsbygollum.blogspot.co.uk/" target="_blank">Foodie Friday and Everything Else</a><br />
<a href="http://julieslifestyle.blogspot.co.uk/" target="_blank">Cooking and Crafting With J and J </a><br />
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<br />stylesofcookinghttp://www.blogger.com/profile/14387043094719541508noreply@blogger.com5tag:blogger.com,1999:blog-6131864653926799910.post-75955238246404613422016-02-01T10:13:00.002+00:002016-02-01T19:07:00.189+00:00Moroccan Night At The Nook On The Square <span style="font-size: large;">When</span>
<span style="font-size: large;">I had the idea of a monthly supper club way back last summer I never envisaged what it would turn into and am so astounded that each evening has been such a success.</span><br />
<span style="font-size: large;">Already we are fully booked for French night in February and Mexican in March and I haven't even written a menu yet for either!!</span><br />
<span style="font-size: large;">This month our theme was Moroccan and held at the end of the month rather than our usual first Saturday. </span><br />
<span style="font-size: large;">Once again we were full and compliments flew at the end of the evening . One diner came to the kitchen to tell me I had surpassed myself this time with the food, best one yet!! Chuffed to say the very least but oh gosh when you peak it puts so much pressure on future events. </span><br />
<span style="font-size: large;">Having said that, as much as I put a lot of work into the menus it isn't a one woman show and could never be achieved without all the staff pulling together and working extra hours to cover. </span><br />
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<span style="font-size: large;">So this time we changed the style of the table settings and bought some </span> <span style="font-size: large;">table runners from The Range and blue napkins instead of the usual white ones. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYYWyCsYpsPaeoiy3GfW_UQonuHzR7W95oUKps5Jq1AQ81Zlbuci3E2Tp5LeeHNJ8J947M0k_tINBM5GH795S6E7gUMp7sKBTvsQq9H-3qjj5ByZHxGeg8SdgvDZrDIZh1M3AMTMJ_lyE/s1600/12688039_980748958627650_2399177851112924606_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYYWyCsYpsPaeoiy3GfW_UQonuHzR7W95oUKps5Jq1AQ81Zlbuci3E2Tp5LeeHNJ8J947M0k_tINBM5GH795S6E7gUMp7sKBTvsQq9H-3qjj5ByZHxGeg8SdgvDZrDIZh1M3AMTMJ_lyE/s400/12688039_980748958627650_2399177851112924606_n.jpg" width="300" /></a></div>
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<span style="font-size: large;">I do love the back room on these events when the tables are all laid and the candles are lit, it has such atmosphere and warmth </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZFlFl5p-6fGXsi-eaEYADmUhCF8-kUDgxaodMIgLBmE0BsK6eC-n62siSIkgGTuTqpgvdOtHOowPLqZ9pVd55nRqHa4knf10k5MigSz_BlYEFeF_5twH_49i6HiA-ZCCriKF3RnUeVAc/s1600/12661819_980748978627648_2130087343023818739_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZFlFl5p-6fGXsi-eaEYADmUhCF8-kUDgxaodMIgLBmE0BsK6eC-n62siSIkgGTuTqpgvdOtHOowPLqZ9pVd55nRqHa4knf10k5MigSz_BlYEFeF_5twH_49i6HiA-ZCCriKF3RnUeVAc/s400/12661819_980748978627648_2130087343023818739_n.jpg" width="300" /></span></a></div>
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<span style="font-size: large;">We all brought ornaments from home as well as some bits from The Range, don't you just love that shop! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP3Rd1IPwuFnX2UKJkfV-Xw7E7OFRPY3LFIHYBtBVhS85RXMVygtyhHoXRcHYvLsQYylS_9dhHf7ZL2tH80G67AEmO8qg8ykIgISiWwuw_fgRYu1Cn6RK9vvnMR4_wsB8w_7-klg-wP2Q/s1600/12661798_980749051960974_2202757938355817894_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP3Rd1IPwuFnX2UKJkfV-Xw7E7OFRPY3LFIHYBtBVhS85RXMVygtyhHoXRcHYvLsQYylS_9dhHf7ZL2tH80G67AEmO8qg8ykIgISiWwuw_fgRYu1Cn6RK9vvnMR4_wsB8w_7-klg-wP2Q/s320/12661798_980749051960974_2202757938355817894_n.jpg" width="320" /></span></a></div>
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<span style="font-size: large;">These were Christmas tree decorations that a relative bought me years ago and never been out of the box. They worked really well hanging in the corridor.<br /> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotdQemEgapL1ImGgBE5PMKfebNJXy9NQk4CPg9GPeb6M5WMVEqAYSnsZlvh7ig-H7ymCU2NAWnlrynIp3fQ_lOVCGqoX61dqfzh-PTDN-WCk4oDOV5V6QF3jceOPyr-Z-YaEPTJULb7I/s1600/12662453_980749015294311_4552593761894594837_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotdQemEgapL1ImGgBE5PMKfebNJXy9NQk4CPg9GPeb6M5WMVEqAYSnsZlvh7ig-H7ymCU2NAWnlrynIp3fQ_lOVCGqoX61dqfzh-PTDN-WCk4oDOV5V6QF3jceOPyr-Z-YaEPTJULb7I/s400/12662453_980749015294311_4552593761894594837_n.jpg" width="316" /></span></a></div>
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<span style="font-size: large;">Here's a sneaky preview of the menu </span></div>
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<span style="font-size: large;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXrMk8IfBUjgjlXUjIl2UB0cQ5i3w7XYIwpEclUs4b3sW0WReTmc3KsyvR0Pd_SF7OM2RdpNeOqS0pYPaz4rDPYc-ipdjCTCuJ3b5PByOEhYbcpkbEZiXSPD3k6QHjrMMmQnkaNjPBxk/s1600/12670415_980749065294306_1824438147567665524_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXrMk8IfBUjgjlXUjIl2UB0cQ5i3w7XYIwpEclUs4b3sW0WReTmc3KsyvR0Pd_SF7OM2RdpNeOqS0pYPaz4rDPYc-ipdjCTCuJ3b5PByOEhYbcpkbEZiXSPD3k6QHjrMMmQnkaNjPBxk/s400/12670415_980749065294306_1824438147567665524_n.jpg" width="400" /></span></a></div>
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<span style="font-size: large;">And so to the food. </span></div>
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<span style="font-size: large;">Our starters were:</span></div>
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<span style="font-size: large;">Spiced Beef Filo Parcels With Harissa Yoghurt.</span></div>
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<span style="font-size: large;">Carrot & Lentil Soup with Harissa served with Olive Bread.</span><br />
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<span style="font-size: large;">Lemon Herb Chicken Skewers served with Lemon Coriander Yoghurt</span></div>
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<span style="font-size: large;">And for the mains:</span></div>
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<span style="font-size: large;">Pork & Apricot Meatballs and Vegetable Tagine</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKeYwynwbDuX3OHQVNT5Uo4yWJI0RYT0UFNvY6LpyBSOvE1qQ3DV2TBfogURjJO3sOy_k09VdF8_3cQKSMEQ9JVmlZnbZUPTRzTWChKwTgqZKpwTdXhkiN237PQYejeSwpyC2CE0U7NBk/s1600/12642578_980957395273473_6099563129172032691_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKeYwynwbDuX3OHQVNT5Uo4yWJI0RYT0UFNvY6LpyBSOvE1qQ3DV2TBfogURjJO3sOy_k09VdF8_3cQKSMEQ9JVmlZnbZUPTRzTWChKwTgqZKpwTdXhkiN237PQYejeSwpyC2CE0U7NBk/s320/12642578_980957395273473_6099563129172032691_n.jpg" width="320" /></a></div>
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<span style="font-size: large;">Honey Braised Lamb Shank Tagine</span></div>
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<span style="font-size: large;">Spiced Vegetable Pie</span></div>
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<span style="font-size: large;">(roasted squash , toasted nuts, cranberry and chickpeas in filo pastry)</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwaxdo4DODLUZYijV3oaUOWJzV3rDGdr8Mk7qLB72zkxWPBHm2Pi1PE_1TAZrMq-vUlTQoLU2AX2guBL-KoUoHZGdA5Xfc-nW7BZcfu6nFO4eiVvbq3-ItzNYZd17oMheX3mt7zk_iS5I/s1600/12651074_980438268658719_377582099307437275_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwaxdo4DODLUZYijV3oaUOWJzV3rDGdr8Mk7qLB72zkxWPBHm2Pi1PE_1TAZrMq-vUlTQoLU2AX2guBL-KoUoHZGdA5Xfc-nW7BZcfu6nFO4eiVvbq3-ItzNYZd17oMheX3mt7zk_iS5I/s400/12651074_980438268658719_377582099307437275_n.jpg" width="400" /></span></a></div>
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<span style="font-size: large;">Finally desserts:</span></div>
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<span style="font-size: large;">Le Russe<br />(meringue & chocolate ganache gateau) </span></div>
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<span style="font-size: large;">Ktefa</span></div>
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<span style="font-size: large;">(crispy filo pastry layered with custard, almonds and spiced apple compote)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHdqZQ1780bPN45LAax0aVWdIZHJQxwBoVfMikYxvEYBrecXLgLmBxjwtGKFqscR9hS6GYR5fgjqvqbejqnFWBRHJMEfwQQBx_IH7lbFFDkq6_rq6MSnzJgqDxbLRzpExqoVPzzimO-P4/s1600/12662444_980439115325301_1122695845494694030_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHdqZQ1780bPN45LAax0aVWdIZHJQxwBoVfMikYxvEYBrecXLgLmBxjwtGKFqscR9hS6GYR5fgjqvqbejqnFWBRHJMEfwQQBx_IH7lbFFDkq6_rq6MSnzJgqDxbLRzpExqoVPzzimO-P4/s400/12662444_980439115325301_1122695845494694030_n.jpg" width="310" /></span></a></div>
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<span style="font-size: large;">As always a lot of my ideas were found online so if you fancy making anything you've seen today you can find them all stored together on my pinterest board <a href="https://uk.pinterest.com/cottonsandreams/morrocan-theme-night/" target="_blank">here</a></span></div>
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<span style="font-size: large;">Linking Up This Week at :</span></div>
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<a href="http://designsbygollum.blogspot.co.uk/" target="_blank">Foodie Friday and Everything Else</a></div>
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<a href="http://rootedinthyme.blogspot.co.uk/" target="_blank">Simple and Sweet Friday</a></div>
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<br />stylesofcookinghttp://www.blogger.com/profile/14387043094719541508noreply@blogger.com2tag:blogger.com,1999:blog-6131864653926799910.post-43124627087086953452016-01-27T21:22:00.000+00:002016-01-28T23:05:18.295+00:00Turning A Kitchen Disaster Into A Specials Board Success <span style="font-size: large;">I have realised that my mind constantly churns for several hours each day about new, and enticing, dishes for The Nook. </span><br />
<span style="font-size: large;">As well as scouring the internet for recipes I always try to think outside the box for new ideas. </span><br />
<span style="font-size: large;">This week my mind is filled with pate flavours!! </span><br />
<span style="font-size: large;"> The various vegetable pates I often have, on the ever changing menu, are always popular so I thought I'd attempt a tomato based one for our new, Italian themed menu.</span><br />
<span style="font-size: large;">I think I knew straight away it wasn't going to work but I persevered to see what happened.</span><br />
<span style="font-size: large;">I used the same method as my other recipes and sweated off chopped red onion and garlic in tons of butter! Then I added chopped tomato, basil and tomato puree. </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87w535aqrEbc1gLQI8V-XrLvg14zxTo5-Pwylv1H7hHY-dUJX7JiyQcLUWpg-Xp7ixBQ5SxY4P8vMaVQuBG8_peUm_-Vys8W2mvqwyyJJVg5ZGeHwu7y3Z_I_wfDBaRa1c3WxnUGhMlE/s1600/12647156_978579368844609_6788853653336835454_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87w535aqrEbc1gLQI8V-XrLvg14zxTo5-Pwylv1H7hHY-dUJX7JiyQcLUWpg-Xp7ixBQ5SxY4P8vMaVQuBG8_peUm_-Vys8W2mvqwyyJJVg5ZGeHwu7y3Z_I_wfDBaRa1c3WxnUGhMlE/s400/12647156_978579368844609_6788853653336835454_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caprese Style Sauce Ingredients in Pan</td></tr>
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<span style="font-size: large;">At this point I maybe should have reduced the moisture in the mixture more but I rushed the process and added chopped Buffalo Mozzarella to the pan only for the mixture to go stringy and start sticking to the pan. </span><br />
<span style="font-size: large;">Sometimes I kick myself for not having any patience but I still carried on with the mixture and whizzed it in the processor with a little cream cheese, salt and pepper. </span><br />
<span style="font-size: large;">It all went into the fridge then, and I prayed for a miracle!! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBNY9SV8330IF_sYuwnxEraf2BdQLns-tSWjjEaXlTE-gBbpcgCxxleGBRq_bzKW_CyMi7z2fJOtZqlC6VWSt2TnXmXI3YRnVAaYKDhXn7hRKYujXgaP524lYDw5lRwiHTtNt2XQiA2U/s1600/10610753_978579388844607_7931447817143754658_n+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBNY9SV8330IF_sYuwnxEraf2BdQLns-tSWjjEaXlTE-gBbpcgCxxleGBRq_bzKW_CyMi7z2fJOtZqlC6VWSt2TnXmXI3YRnVAaYKDhXn7hRKYujXgaP524lYDw5lRwiHTtNt2XQiA2U/s400/10610753_978579388844607_7931447817143754658_n+%25282%2529.jpg" width="400" /></a></div>
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<span style="font-size: large;">Unfortunately the miracle of setting into a pate when cold didn't happen and I was left with a semi solid sauce that tasted gorgeous!</span><br />
<span style="font-size: large;">My mind went into overdrive thinking in what way I could use the sauce and then I had eureka moment based on a dish I served many months ago. </span><br />
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<span style="font-size: large;">Into the oven went 2 Portobello mushrooms with Italian Taleggio cheese tucked in the top while I toasted some sourdough, which I then topped with some of the warm sauce. When the Taleggio was melted I put the mushrooms on top of the sourdough. </span></div>
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<span style="font-size: large;">The waitresses' mouths were watering so I let then taste the trial dish and asked for their verdict.</span></div>
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<span style="font-size: large;">Bloody amazing apparently!!!!!</span></div>
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<span style="font-size: large;">Great praise indeed!</span></div>
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<span style="font-size: large;">Straight away onto the specials board and what a hit today is was!!</span></div>
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<span style="font-size: large;">Amazing how something can go wrong but turn out soooo right!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilcky_tzDWShuSZSEQbSVjfuRg8eXUtHv-QY-kCjnVMsefojVkKdhWQeDQjZc_tUvs5Yqgm8WRGdzOjlU8XbrDQPk_ojRze2ADcMq4_cRtetgIEb1qzLzmpGpoPpqOwXlNOy8w1EPl0RM/s1600/12467948_10153869612079244_590969163_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilcky_tzDWShuSZSEQbSVjfuRg8eXUtHv-QY-kCjnVMsefojVkKdhWQeDQjZc_tUvs5Yqgm8WRGdzOjlU8XbrDQPk_ojRze2ADcMq4_cRtetgIEb1qzLzmpGpoPpqOwXlNOy8w1EPl0RM/s640/12467948_10153869612079244_590969163_n.jpg" width="616" /></a></div>
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Linking up this week at:<br />
<a href="http://designsbygollum.blogspot.co.uk/" target="_blank">Foodie Friday and Everything Else</a><br />
<a href="http://rootedinthyme.blogspot.co.uk/" target="_blank">Simple and Sweet Fridays</a>stylesofcookinghttp://www.blogger.com/profile/14387043094719541508noreply@blogger.com1tag:blogger.com,1999:blog-6131864653926799910.post-57329535471994097802016-01-21T20:07:00.000+00:002016-01-21T20:18:28.173+00:00Tapas Theme Night At The Nook<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Early December was our monthly supper club at The Nook On The Square. This month was Tapas.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy2EAWN24Ujk0icxg8yVIUItlLZWjhV4d173qMn-Rr2-V8whb8F9q4A5jW2MoK2P8_BJTkAhzCYWlyiw0A4TfSM7c5wVn4B-zacUuZfe1w6pAfLGyvmxbGeakHwMD78fMNgkMtFVgHmkM/s1600/12295458_10153753653574244_8416817684752359769_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy2EAWN24Ujk0icxg8yVIUItlLZWjhV4d173qMn-Rr2-V8whb8F9q4A5jW2MoK2P8_BJTkAhzCYWlyiw0A4TfSM7c5wVn4B-zacUuZfe1w6pAfLGyvmxbGeakHwMD78fMNgkMtFVgHmkM/s400/12295458_10153753653574244_8416817684752359769_n.jpg" width="300" /></a><br />
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<span style="font-size: large;">The front room looked lovely with a few Christmas decorations</span> </div>
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<span style="font-size: large;">We offered a small selection of bread, olives, manchego (Spanish Cheese), olive oil, balsamic and tomatoes as a starter.</span> </div>
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<span style="font-size: large;"><span id="dscexpitem_663918471_6">Tapas are a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold or hot. For our event they were all hot. So many dishes involves a lot of preparation and cooking. </span></span></div>
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<span style="font-size: large;">Preparation of Aubergine Parmigiana. Layers of aubergine, arribiata sauce, breadcrumbs and parmesan. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinLSqv99hQsMDlJaklLMH2BBVFEuJ90S4zzW9YZqNKMEbe124alc_tWOgyTajAgjXmZgrfvfNLe3VfJtQSs444DiChyIyM8bH3phvsARnAUqElurAJfmKeH2f_Oq-lcnJWkMZaQ47K7RQ/s1600/12336120_10205917104943701_1828796451_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinLSqv99hQsMDlJaklLMH2BBVFEuJ90S4zzW9YZqNKMEbe124alc_tWOgyTajAgjXmZgrfvfNLe3VfJtQSs444DiChyIyM8bH3phvsARnAUqElurAJfmKeH2f_Oq-lcnJWkMZaQ47K7RQ/s320/12336120_10205917104943701_1828796451_n.jpg" width="320" /></a>#</div>
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<span style="font-size: large;">Slices of Chorizo.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_zVJdtYbMXc65MXxcdKisaoWlIQxCWhlBvJ2qMPZ6B-k-edl4HJS3RlxqO5Irs6gGyfbecjP7oQ83AHTR2fbHbR-25ThUB-SXyqcZIByJ8eqWPU5qX38yhX6vE_d9wivpiaJOR_bmSSo/s1600/12336049_10205917105103705_1598040431_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_zVJdtYbMXc65MXxcdKisaoWlIQxCWhlBvJ2qMPZ6B-k-edl4HJS3RlxqO5Irs6gGyfbecjP7oQ83AHTR2fbHbR-25ThUB-SXyqcZIByJ8eqWPU5qX38yhX6vE_d9wivpiaJOR_bmSSo/s320/12336049_10205917105103705_1598040431_n.jpg" width="320" /></a></div>
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<span style="font-size: large;">Manchego croquettes moulded, breaded and ready to bake</span></div>
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<span style="font-size: large;">Spanish omelettes look really colourful and appetizing </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqDoczQbqcpKikVH52TNu6UX0Wah81x-J4K-KfG6jHssyJa7-LrZ7br-ynr7EwrhMBFwPe-NkDLlF1gpkRfNSD6fsEph8aDogblL1id7KSbV7OM9PgtutzQmmWX7AuikJ1VcEanDoRvD0/s1600/12366571_10205917105183707_1881670281_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqDoczQbqcpKikVH52TNu6UX0Wah81x-J4K-KfG6jHssyJa7-LrZ7br-ynr7EwrhMBFwPe-NkDLlF1gpkRfNSD6fsEph8aDogblL1id7KSbV7OM9PgtutzQmmWX7AuikJ1VcEanDoRvD0/s320/12366571_10205917105183707_1881670281_n.jpg" width="240" /></a></div>
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<span style="font-size: large;">On the menu was,</span></div>
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<strong><em><span style="font-size: large;">Spanish Meatballs</span></em></strong></div>
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<strong><em><span style="font-size: large;">Garlic & Chilli King Prawn and Mushrooms</span></em></strong></div>
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<strong><em><span style="font-size: large;">Chorizo & Butterbean Red Wine Stew</span></em></strong></div>
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<strong><em><span style="font-size: large;">Andalusian Style Chicken</span></em></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRDm4VmB3BF4YLhtG9cmdjfN2P2KCh0zGtdjqZYx2drFaNYu5DGAhiIrA-auPtDRj_2XOIbj9K4tB0QdJPR9futo1Tt3CJ4J0jCrxby82RBI1v_LNOhtBKTtMdMTsMoHImDR55W9NZOLI/s1600/12299191_953202151382331_3573598913096499749_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRDm4VmB3BF4YLhtG9cmdjfN2P2KCh0zGtdjqZYx2drFaNYu5DGAhiIrA-auPtDRj_2XOIbj9K4tB0QdJPR9futo1Tt3CJ4J0jCrxby82RBI1v_LNOhtBKTtMdMTsMoHImDR55W9NZOLI/s320/12299191_953202151382331_3573598913096499749_n.jpg" width="320" /></a></div>
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<strong><em><span style="font-size: large;">Spanish Omelette</span></em></strong></div>
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<strong><em><span style="font-size: large;">Potatas Bravas<br />Aubergine Parmigiana</span></em></strong></div>
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<strong><em><span style="font-size: large;">Manchego Croquetas</span></em></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGrEoUOYtZ4AKJoi8__wRo7sgesiciMmb3OzOouEOmRBWp1Y3yz1msBj-1Y7NEeYhnMgjYbcHb2ajaOHtH9Pojea0akfGOy4qZzqiuudH6-HDH58dGIlBI87QUUruzHJ4v-SuJ1yMMlMs/s1600/12308746_953202201382326_1960772658529192793_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGrEoUOYtZ4AKJoi8__wRo7sgesiciMmb3OzOouEOmRBWp1Y3yz1msBj-1Y7NEeYhnMgjYbcHb2ajaOHtH9Pojea0akfGOy4qZzqiuudH6-HDH58dGIlBI87QUUruzHJ4v-SuJ1yMMlMs/s320/12308746_953202201382326_1960772658529192793_n.jpg" width="320" /></a></div>
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<span style="font-size: large;">I was so pleased with how everything looked when it went out in the small dishes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKBZ0wNuqi_JV1P_Y72jQCAP1y1sSzKl-z0bzOkn8Qt-PQ1ev3vh-B23Rv7BwUwr2Fwdu5sYJQ9VzAzYW4trKyhZpG_kyiLYirztTrmqURx3fNPOktPtGaMiQeY9gn9PN0l7zGVqJixt4/s1600/12308836_953202121382334_3915029421816939574_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKBZ0wNuqi_JV1P_Y72jQCAP1y1sSzKl-z0bzOkn8Qt-PQ1ev3vh-B23Rv7BwUwr2Fwdu5sYJQ9VzAzYW4trKyhZpG_kyiLYirztTrmqURx3fNPOktPtGaMiQeY9gn9PN0l7zGVqJixt4/s320/12308836_953202121382334_3915029421816939574_n.jpg" width="276" /></a></div>
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<span style="font-size: large;">And for dessert we offered:</span><br />
<strong><em><span style="font-size: large;">Austurian Crepes, a sweet pancake filled with custard and apple.</span></em></strong><br />
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<strong><em><span style="font-size: large;">Pan de Higo, made from figs, cranberries, apricots and almonds rolled in sesame seeds. Served with a spanish Manchego cheese and crackers.</span></em></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguApoI04cM4XlT_JmT4TPteQHIHJ0mWEDi8aToH-kWJ16gWx1SEwmO3iGNm7HidyxKNlXTBTH_reqTQhTez44282195Et1IG3bzrvLz__hT5glXxA3NOrPzcqDy5-VrrGBkvwA90bTCWM/s1600/11255179_10153753653489244_8111191274776520479_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguApoI04cM4XlT_JmT4TPteQHIHJ0mWEDi8aToH-kWJ16gWx1SEwmO3iGNm7HidyxKNlXTBTH_reqTQhTez44282195Et1IG3bzrvLz__hT5glXxA3NOrPzcqDy5-VrrGBkvwA90bTCWM/s400/11255179_10153753653489244_8111191274776520479_n.jpg" width="400" /></a></div>
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<span style="font-size: large;">Once again a lot of hard work behind the scenes but a very successful evening. Watch out, we are going Moroccan next!!</span></div>
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<span style="font-size: large;">Linking up this week with :</span></div>
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<a href="http://designsbygollum.blogspot.co.uk/" target="_blank">Foodie Fridays and Everything Else</a></div>
<span style="font-size: large;"></span><br />stylesofcookinghttp://www.blogger.com/profile/14387043094719541508noreply@blogger.com0tag:blogger.com,1999:blog-6131864653926799910.post-46212691217683828622016-01-21T15:09:00.000+00:002016-01-21T20:16:59.801+00:00Dessert Challenge<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Already we are 3/4 way through January, and Christmas and New Year celebrations seem like a distant memory. </span><br />
<span style="font-family: "times"; font-size: large;">All my New Year resolutions have been broken already surprise surprise so my focus at present is solely on my job.</span><br />
<span style="font-family: "times"; font-size: large;">A previous employer once said to me my best work always came from being set a challenge outside of my comfort zone. This month sees the arrival of one such challenge as it has become necessary for me to produce some cakes for display at <a href="https://www.facebook.com/thenookonthesquare" target="_blank">The Nook</a>.</span><br />
<span style="font-family: "times"; font-size: large;"></span><br />
<span style="font-family: "times"; font-size: large;">My boss was keen to stick with an old favourite Millionaire Shortbread. That was fine by me but I have a style of cooking that always wants to take traditional and give it a twist! </span><br />
<span style="font-family: "times"; font-size: large;">I did my usual search on pinterest and suddenly got very excited when I spotted a photo of Raspberry, Caramel Millionaire.</span><br />
<span style="font-family: "times"; font-size: large;">Following the link I found an easy recipe to follow and straight away made it. </span><br />
<span style="font-family: "times"; font-size: large;">Selling well already so 1st challenge completed successfully!</span><br />
<span style="font-family: "times"; font-size: large;">If you fancy a go at this yourself you can find the recipe thru this <a href="http://www.ellebloggs.com/2015/07/guest-post-they-called-it-diamond-blog.html?m=1" target="_blank">link</a> . </span><br />
<span style="font-family: "times"; font-size: large;">Try it it's scrumptious!</span><br />
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<span style="font-size: large;">It's so easy to get carried away making chocolate desserts I think,as everyone loves chocolate, so I searched for something lighter with a lemon flavour and came across <a href="http://scrummylane.com/lemon-bakewell-slices/" target="_blank">this recipe</a> at ScrummyLane blog. What a fantastic name for a blog!!</span><br />
<span style="font-size: large;">Lovely, easy recipe with a beautiful pastry base. </span><br />
<span style="font-size: large;">Second challenge complete and proud of myself for the achievement!</span><br />
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<span style="font-size: large;">I had only intended making 2 desserts but the Lemon Bakewell pastry used egg yolks which left me with 3 egg whites! </span><br />
<span style="font-size: large;">Think of egg whites and I immediately think Meringue! </span><br />
<span style="font-size: large;">So easy to quickly whisk up, slowly add 150g of sugar and bake in a low oven for a couple of hours. Where's the hassle in that??</span><br />
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<span style="font-size: large;">When cooked I whisked together melted chocolate, cream and icing sugar and topped with some fresh fruit. Absolutely love the cherry on the top!! </span><br />
<span style="font-size: large;">Challenge 3 completed and soooo pleased with the results.</span><br />
<span style="font-size: large;">That lady was right, my best work comes from a challenge! If only dieting worked the same way!</span><br />
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Linking up this week at </div>
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stylesofcookinghttp://www.blogger.com/profile/14387043094719541508noreply@blogger.com0tag:blogger.com,1999:blog-6131864653926799910.post-33636490102797185482015-11-13T19:48:00.001+00:002015-11-17T19:29:02.980+00:00Thai Theme Night at The Nook On The Square<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Following the</span> <span style="font-family: "times" , "times new roman" , serif; font-size: large;">great success of our Italian Theme Night last month we decided to hold a Thai evening this month as our 2nd supper club.</span><br />
<span style="font-family: "times"; font-size: large;">It takes so much planning and preparation for evenings like this and, if you are ever a diner at this type of event, spare a thought for exactly how much time and effort the staff put in to ensure the best evening possible for you. </span><br />
<span style="font-family: "times"; font-size: large;">We planned a menu with 3 starters, 3 mains and 2 desserts.</span><br />
<span style="font-family: "times"; font-size: large;">Lovely Buddha's were purchased from The Range and suited our fireplaces brilliantly. </span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">The back room always looks fantastic but especially tonight with the big table laid, </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Back room at The Nook On The Square</td></tr>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">I found some brilliant designs for napkin folding on Pinterest, that suited the occasion perfectly</span>.<br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">You can find a tutorial for this particular design through <a href="http://www.delish.com/entertaining/tabletop/how-to/g2307/bijoux-napkin-folding/" target="_blank">this link</a> </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Napkin Folding </td></tr>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">They looked great on the table.</span><br />
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<span style="font-family: "times"; font-size: large;">Prior to the event I did a lot of YouTube watching to learn how to carve vegetables. On the table we put a kilner jar with some rice in the base, a tealight and a carved radish and carrot leaves. A very effective center piece. </span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">After the tealights I got carried away with the carving!! I made a large center piece for our large table and 1 for the bar. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Vegetable Carving Centrepiece</td></tr>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">I'm not sure whether I would call it therapeutic but definitely addictive and I was proud of what I achieved.</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Head to YouTube if you fancy trying the art.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Vegetable Carving Centrepiece</td></tr>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Lots of food preparation just before we opened. Beansprouts, snakebeans, pak choi , coriander and limes to name but a few of the items in bowls. </span><br />
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<span style="font-family: "times"; font-size: large;">All tables booked we eventually opened the doors at 7pm and the customers arrived table by table. </span></div>
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<span style="font-family: "times"; font-size: large;">It was a successful evening, with lots of food and drink consumed, and we all gushed with pride at the compliments we received at the end of the evening</span>. </div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Below is a selection of food photos that was served throughout the evening.</span></div>
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<span style="font-family: "times"; font-size: large;">Chicken Satay Skewers</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Chicken Satay Skewers</td></tr>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Tom Yum Soup,</span><br />
<span style="font-family: "times"; font-size: large;">a clear broth made with fish stock, vegetables and King Prawns. </span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Thai Fishcakes with Sweet Chilli Dip -</span><br />
<span style="font-family: "times"; font-size: large;">Finely chopped white fish and prawns mixed with lime, coriander and fish paste created a gorgeous flavoured starter. Google Rick Stein's recipe to give these a try.</span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Thai Red King Prawn Curry was a popular dish in the evening, served with thai jasmine rice. </span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Also popular was the Tamarind Duck, a sweet and sour sauce served on perfectly cooked duck</span>. </div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">And for dessert my best Panna Cotta yet. Normally an Italian dessert I know but I adapted the recipe and swapped the milk for coconut milk.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Cardamom & Coconut Panna Cotta and Mango Coulis. </span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">The other dessert was also a big success. </span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Kaffir Lime cheesecake, adapted from Gordon Ramsey recipe I came across a long time ago.</span> </div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Brilliant night was had by all and I finally climbed into bed shattered after a 15 hour shift!!</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Planning now starts for Tapas Night!</span><br />
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<span style="font-family: "times"; font-size: large;">Linking up this week with:</span><br />
<a href="http://barnabaslane.com/2015/11/17/tasty-tuesday/" target="_blank"><span style="font-family: Times, "Times New Roman", serif; font-size: large;">Tasty Tuesdays</span></a><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><a href="http://rootedinthyme.blogspot.co.uk/" target="_blank">Simple and Sweet Fridays</a></span><br />
<span style="font-family: "times"; font-size: large;"><a href="http://designsbygollum.blogspot.co.uk/2015/11/foodie-friday-and-everything-else_12.html" target="_blank">Foodie Friday and Everything Else</a></span><br />
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<br />stylesofcookinghttp://www.blogger.com/profile/14387043094719541508noreply@blogger.com0tag:blogger.com,1999:blog-6131864653926799910.post-66030196176249076352015-11-03T23:58:00.000+00:002015-11-03T23:58:32.588+00:00An Italian Evening At The Nook On The Square <span style="font-family: Times, "Times New Roman", serif; font-size: large;">After</span>
<span style="font-family: Times, "Times New Roman", serif; font-size: large;">several weeks of careful planning, purchasing and preparation, The Nook On The Square finally hosted its Italian Evening on September</span>
<span style="font-family: Times, "Times New Roman", serif;"> <span style="font-size: large;">5th.</span></span><br />
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<span style="font-family: Times; font-size: large;">Back of house was a little chaotic prior to opening the doors that evening. Kitchen panic with final last minute preparations, tables moved and laid at last minute and wines hurriedly discussed so staff knew what they were serving. </span><br />
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<span style="font-family: Times; font-size: large;">At 6.50pm our first customers were already waiting at the door!!</span><br />
<span style="font-family: Times; font-size: large;">We opened finally at 7, our tables filled one by one and everything went quite smoothly. </span><br />
<span style="font-family: Times; font-size: large;">The whole evening was such a success that some customers booked again for our next theme night.</span><br />
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Below is a selection of photos from the evening. </span><br />
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<span style="font-family: Times; font-size: large;">The back room ready to host the evenings event.</span><br />
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Sunflowers gave out warmth and sunshine on the bar in the corridor.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2yzzhqM3NWQO97Mjns9-ZSxYbI_MkYfXYthAY_lYp4vIh6EpzpmV2bIr6kgG4lTd0eiSmF1ZCMogQ_OZKiWg-JQW1jxDASGbjHsr7UaL3yFDOh0tXVLwYjOEgs1DRql19nnduCkmmV2s/s1600/12144899_10156151378430607_2239508690879387308_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2yzzhqM3NWQO97Mjns9-ZSxYbI_MkYfXYthAY_lYp4vIh6EpzpmV2bIr6kgG4lTd0eiSmF1ZCMogQ_OZKiWg-JQW1jxDASGbjHsr7UaL3yFDOh0tXVLwYjOEgs1DRql19nnduCkmmV2s/s320/12144899_10156151378430607_2239508690879387308_n.jpg" width="320" /></a></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Pasta and plants for decoration</span><br />
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">On each table we put a kilner jar filled with dry pasta and a tea light.</span><br />
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">More decorations.</span><br />
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Breadsticks in glass vases.</span> </div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Each table was given olive oil with balsamic, olives, breadsticks, dough balls and focaccia.</span><br />
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Caprese stack starter</span> </div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Meatballs, tomato sauce and parmesan on rocket starter.</span> </div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Chicken in Marsala Wine with linguine </span></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Mushroom & Spinach lasagne, our vegetarian main course option.</span></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Beef Ragu with Gnocchi</span></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Tiramisu</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7i_tl39YIekZFH9Vo1wg3CpplUxki1_tgmKki0-q_nDxASmtbb0BoaV5VmR0DcGW251V1ju-HvYD1HaCZ4hgTg4KOMyWuqNmxiZZbKLKng7ePvOukULILDUbc57nf4JtU035wX61R4NU/s1600/12077084_10153636614969244_1741519335_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7i_tl39YIekZFH9Vo1wg3CpplUxki1_tgmKki0-q_nDxASmtbb0BoaV5VmR0DcGW251V1ju-HvYD1HaCZ4hgTg4KOMyWuqNmxiZZbKLKng7ePvOukULILDUbc57nf4JtU035wX61R4NU/s320/12077084_10153636614969244_1741519335_n.jpg" width="257" /></a></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Lemon & lime panna cotta with raspberry coulis</span><br />
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">The evening was such a success that Thai Night is now happening November 7th. Hopefully it will all go as well.</span>stylesofcookinghttp://www.blogger.com/profile/14387043094719541508noreply@blogger.com0tag:blogger.com,1999:blog-6131864653926799910.post-56193975575851247352015-11-03T22:48:00.000+00:002015-11-03T22:48:00.521+00:00How To Plan An Italian Theme Night - Part 2 Preparation<span style="font-family: Times, "Times New Roman", serif; font-size: large;"> A little later than planned here is part 2 of the build up to Italian Night at The Nook On The Square - night before preparation.</span><br />
<span style="font-family: Times; font-size: large;">Just a short post with a few photos of the food being prepared</span><br />
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<span style="font-family: Times; font-size: large;">Here's the Lemon & Lime Panna Cotta going into the fridge to set overnight.</span>
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<tr><td style="text-align: center;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzkIeeeT0wwMpBogFgNVyqevRSqgbFD_CBbWCFXCVW7M_Pv4XRIASHBxggGIiHeT1F5xBMXmweJXjH7J5WLw6tMGSf_TRZL4B-py1Ezr_xX8M6CBuKLEAQ2w2SBYrgqyYN66G_LIBtIY/s320/12039556_928347283867818_4657082042467783290_n.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Panna Cotta setting in the fridge</td></tr>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;"> Tiramisu - on the right the coffee soaked sponge, on the left the mascarpone topping. </span></div>
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<tr><td style="text-align: center;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjM0rWA9fyIMfn2NOXs7CP8aoF97MOglb1hkt5p3EETXCZwS0wCFrJZxhDf1Xi1g2eQSIOe92kG6advddsseIEhBs2WHElwfN_fX5tYed6-qPDbM2wRd-APvFdRQYXrN7WQHc2rr9do-4/s320/12196262_940589122643634_5913629735483893589_n.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prepping the tiramisu</td></tr>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Tiramisu going into the fridge to set. </span></div>
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<tr><td style="text-align: center;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hxSOkz3ytr7uSHY6BNFNWRRhZumyaevMiKRhJWR0b7FdTYWAI_-2BfPUKGtlNRhKRWvTKGc0FcyZGYhQvVxeIs7XStq8zZojevUbCsAo0l6raWq1Ss6G6FjTIN0GK_yIVpDkW8WKoKM/s320/12096064_928348393867707_1016670519624065140_n.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tiramisu</td></tr>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;"> Biscotti dough going into the oven for it's first bake</span><span style="font-family: Times, "Times New Roman", serif; font-size: large;"> </span></div>
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<tr><td style="text-align: center;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ZIHb7i4erDkOD69JSu1QovkpLwfHBleB8teAn2e5kVJVzSpcwjIlbdNtaaQFu6DyxFbNQ6sE15NAijaWgrBVFGvUxTeiyEUM0mgV_q0l-ycWBr4eC83vhESESY_OtCNZtuyOhwjSs6s/s320/12079199_928347243867822_4149829525400355522_n.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Biscotti heading into the oven for its first bake</td></tr>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Biscotti dough now cooked, sliced and ready for it's second bake.</span><br />
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<tr><td style="text-align: center;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgN5qOrCKVgpZzt1PjYHlEPmhTYPQuil8l-Ret-rlUFV3mQ-d3L-MAC0KEDekqIv7E0gHmvh2wOQTbhtYjiM6-i73rst2dvtpDKRe6mqreThD2nY39oqyBWtlZIlHnR2KS67W-svAP_hw/s320/12096414_928347303867816_8527412730781588162_n.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon & Almond Biscotti</td></tr>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Lasagne straight from the oven. This one needs re heating in a microwave on the night. </span></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Meatballs rolled ready to cook in the oven with a tomato sauce an hour before we open the doors.</span><br />
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Doughballs rolled and baked.</span><br />
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Everything else will be prepared and cooked just before our guests arrive.</span></div>
<br />stylesofcookinghttp://www.blogger.com/profile/14387043094719541508noreply@blogger.com0tag:blogger.com,1999:blog-6131864653926799910.post-79142815511959232092015-09-28T20:26:00.002+01:002015-09-28T20:26:24.962+01:00How To Plan an Italian Theme Night - Part One
<em><span style="font-family: Georgia; font-size: large;">I had my first appraisal at work several weeks ago and during my chat with my boss I put forward a suggestion of starting up a monthly supper club at The Nook. She liked the idea so I set to work looking into an Italian Night. </span></em><br />
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<em><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">My first point of call, as always these days, was Pinterest. </span></em><br />
<em><span style="font-family: Georgia; font-size: large;">I set up a new board and searched for ideas,and inspiration, for food, drink and decorations for the event. </span></em><br />
<em><span style="font-family: Georgia; font-size: large;">If you want to see my board, and things I found, follow this link </span></em><br />
<em><span style="font-family: Georgia; font-size: large;"><a href="https://www.pinterest.com/cottonsandreams/italian-evening/">https://www.pinterest.com/cottonsandreams/italian-evening/</a></span></em><br />
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<em><span style="font-family: Georgia; font-size: large;">Next thing was to put together a menu. It needed to be simple as the kitchen is small, preparation time short and only me in the kitchen!</span></em><br />
<strong> <span style="color: blue;">An Italian Evening At</span></strong><br />
<span style="color: blue;"><strong> The Nook On The Square</strong></span><br />
<span style="color: blue;"></span><br />
<span style="color: blue;"> Bread, Olives and Oil On The Table</span><br />
<span style="color: blue;"> Lemon Basil Water on Table</span><br />
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<span style="color: blue;"> <strong>Primo Piatto - (Starters)</strong></span><br />
<span style="color: blue;"> Minestrone Soup</span><br />
<span style="color: blue;"> Caprese Salad</span><br />
<span style="color: blue;"></span><br />
<span style="color: blue;"> <strong>Secondo Piatto - (Main Course)</strong></span><br />
<span style="color: blue;"> Italian Lamb Stew & Potato Gnocchi</span><br />
<span style="color: blue;"> Chicken Marsala with Pasta or Mixed, Roasted Vegetables</span><br />
<span style="color: blue;"> Mushroom & Spinach Lasagne</span><br />
<span style="color: blue;"></span><br />
<span style="color: blue;"> <strong>Dolci - (Desserts)</strong></span><br />
<span style="color: blue;"> (Served with LEMONCELLO - an alcoholic Italian dessert drink)</span><br />
<span style="color: blue;"> Traditional Tiramisu</span><br />
<span style="color: blue;"> Lemon & Lime Panna Cotta served with Berry Compote</span><br />
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<span style="color: blue;"> <strong>Caffe</strong> -</span><br />
<span style="color: blue;"> Coffee served with Lemon & Almond Biscotti</span><br />
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<span style="color: blue;"> <strong>Bevanda</strong> - (Drinks)</span><br />
<span style="color: blue;"> Italian Red or White Wine </span><br />
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<em><span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: large;">The menu was approved by my boss and the date set for October 3rd. </span></em><br />
<em><span style="font-family: Georgia; font-size: large;">Next thing was to announce on social media and put flyers around the café.</span></em><br />
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<em><span style="font-family: Georgia; font-size: large;"> Now the day is fast approaching so next job is to go through the menu and make lists, and lots of them!!! </span></em><br />
<em><span style="font-family: Georgia; font-size: large;">Lists for how many plates, glasses, cups, saucers and water jugs we need. Shopping lists, vegetable lists, recipe lists!</span></em><br />
<em><span style="font-family: Georgia; font-size: large;">At this point I realised I had made a bit of a mistake with the minestrone soup and lamb stew as the ingredient list for both recipes was more or less the same. Good job it was noticed at this point! </span></em><br />
<em><span style="font-family: Georgia; font-size: large;">Decision was made to add another starter for more choice. So now we also have meatballs! </span></em><br />
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<em><span style="font-family: Georgia; font-size: large;">Five days to go! </span></em><br />
<em><span style="font-family: Georgia; font-size: large;">Follow my journey each day in my blog diary. Feel free to put forward any ideas in the comments box.</span></em><br />
<em><span style="font-family: Georgia; font-size: large;">Thanks for popping by. </span></em><br />
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stylesofcookinghttp://www.blogger.com/profile/14387043094719541508noreply@blogger.com0tag:blogger.com,1999:blog-6131864653926799910.post-59172266382118094742015-08-20T18:51:00.000+01:002015-08-20T18:51:28.608+01:00Baked Aubergine, Figs, Tomato & Leek<span style="font-size: large;">With all the work and research I put into the weekly menu at The Nook it is lovely when great feedback about the food is received. Our latest Trip Advisor review was much appreciated this morning and makes all the hard work put in by all the staff well worth the effort.</span> <br />
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<em><strong>"Stopped for lunch on the way home, never having been to Dunchurch before. Frankly we would have settled for a standard bar meal (it was late and we were hungry) but instead we had a gorgeous quiche - thin pastry & plenty of filling, & a fabulous baked Camembert topped with sliced peach and pomegranate seeds, both delicious. We had expected an average cafe and had discovered a hidden gem.<br /><br /> Prices were reasonable considering the quality and as for so-called slow service - well, the staff were delightful and in our opinion food like this is well worth waiting for "</strong></em>
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<span style="font-size: large;">Todays light bite dish, as many of my others, I discovered on pinterest. </span><br />
<span style="font-size: large;">Dishes such as these always excite me as they are a) different, b) gluten free c) great fresh ingredients and d) vegetarian. </span><br />
<span style="font-size: large;">Easy to prepare and quite quick to make this has been another success on the menu.</span><br />
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<span style="font-size: large;">The aubergines are first prepared, and baked in the oven, topped with a scattering of finely chopped</span> <span style="font-size: large;">garlic, sea salt crushed black pepper and a drizzle of olive oil.</span> <br />
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<tr><td class="tr-caption" style="text-align: center;">Prepared aubergine with garlic & olive oil</td></tr>
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<span style="font-size: large;">When soft to touch sprinkle crumbled feta on top and return to the oven for 5 minutes whilst preparing the other ingredients.</span></div>
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<span style="font-size: large;">Melt a little butter or oil in a frying pan and add some halved cherry tomatoes. As their skins blister add some thinly sliced leeks and cook for a couple of minutes. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Baked aubergine with feta topping</td></tr>
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<span style="font-size: large;">Take the aubergine from the oven and place the tomato and leek mix on top of the feta. Slice, or quarter, one or two fresh figs and place amongst the other ingredients.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Baked Aubergine, Feta, Fresh Figs, Cherry Tomatoes and Leeks.</td></tr>
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<span style="font-size: large;">A drizzle of balsamic reduction, made by boiling up balsamic vinegar and sugar, finishes this dish off nicely.</span> </div>
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<tr><td class="tr-caption" style="text-align: center;">Baked Aubergine, Feta, Fresh Figs, Cherry Tomatoes and Leeks.</td></tr>
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<span style="font-size: large;">Linking up this week with:</span><br />
<a href="http://thenewmrsadventures.blogspot.co.uk/" target="_blank">Tasty Tuesdays</a><br />
<a href="http://designsbygollum.blogspot.co.uk/" target="_blank">Foodie Friday and Everything Else</a><br />
<a href="http://rootedinthyme.blogspot.co.uk/" target="_blank">Simple and Sweet Fridays</a>stylesofcookinghttp://www.blogger.com/profile/14387043094719541508noreply@blogger.com0tag:blogger.com,1999:blog-6131864653926799910.post-72956258713138617442015-08-14T14:49:00.000+01:002015-08-14T22:51:57.808+01:00Caribbean Brown Chicken Stew<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"> It seems very rare that I cook at home these days. My boys have grown, and fend for themselves, and, after a long day of cooking for the general public each day at work, I really can never be bothered when I get home. </span></div>
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<span style="font-size: large;">The past 10 days I have been on sick leave from work. For a workaholic this is not good news, especially as the first few days found me bed bound and unable to walk. I'm now at the stage where I feel well in mind but my body is still slightly lagging behind and I'm bored! </span></div>
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<span style="font-size: large;">Hopefully my return to work is imminent so my days now turn towards thoughts of new meals for the menu when I return. </span></div>
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<span style="font-size: large;">This week on the internet I came across this rather lovely dish called Caribbean Brown Chicken Stew made from lovely fresh chicken, vegetables and herbs, exactly the type of meal that would fit the café menu. </span><br />
<span style="font-size: large;">Not quite sure what makes it 'Caribbean' to be honest but I made it for my family and what a lovely, tasty meal. My son thought the chicken would also work well in a tortilla wrap. </span><br />
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<span style="font-size: large;">Lots of photos today. Cooking at home allows me more time. </span><br />
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<span style="font-size: large;"><u>Ingredient list </u>- to serve 2-3 people </span><br />
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<span style="font-size: large;">5 or 6 chicken thighs, skinned</span><br />
<span style="font-size: large;">Zest & juice of 1 Lime</span><br />
<span style="font-size: large;">4 Spring Onions, finely chopped plus 1 extra to garnish</span><br />
<span style="font-size: large;">2 Cloves Garlic, finely chopped</span><br />
<span style="font-size: large;">1 Red Chilli (or Scotch Bonnet if you like the heat) de-seeded & finely sliced</span><br />
<span style="font-size: large;">1 Tbsp Soy Sauce</span><br />
<span style="font-size: large;">1 Onion, finely chopped</span><br />
<span style="font-size: large;">1 Red Pepper, finely chopped</span><br />
<span style="font-size: large;">4 Sprigs Thyme</span><br />
<span style="font-size: large;">2 Inch Piece Ginger, peeled & grated</span><br />
<span style="font-size: large;">3 Tbsp Light Brown Sugar</span><br />
<span style="font-size: large;">25g Butter</span><br />
<span style="font-size: large;">Tin chopped Tomatoes</span><br />
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<span style="font-size: large;">This isn't a speedy dish. Allow time to marinate the chicken, at least an hour, overnight if possible to taste the full flavour.</span></div>
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<span style="font-size: large;">To marinate, place the chicken pieces in a bowl and add all the ingredients except for the sugar and tomatoes. Cover with cling film and keep chilled in the fridge. </span></div>
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<span style="font-size: large;">When the chicken is ready to cook, remove from the marinade and pat dry with kitchen towel. Keep the marinade to one side as this adds to the stew later.</span></div>
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<span style="font-size: large;">Heat the butter in a deep frying pan ( I used my wok) and add the sugar. As it begins to caramelise add the chicken pieces and fry until you have nice caramelised bits on both sides. </span></div>
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<span style="font-size: large;">Remove from the pan and set to one side.</span></div>
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<span style="font-size: large;">Using the same pan, add the marinade and fry for a few minutes to soften.</span> </div>
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<span style="font-size: large;">Add the chicken pieces and the tinned tomatoes and just enough water to cover the chicken. Season and simmer for about 20 minutes until the chicken is cooked and the sauce has thickened.</span></div>
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<span style="font-size: large;"> When ready serve with rice and garnish with chopped spring onion.</span></div>
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<span style="font-size: large;">Definitely on the menu next week!! </span></div>
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<span style="font-size: large;">Linking up this week with:</span><br />
<a href="http://thenewmrsadventures.blogspot.co.uk/" target="_blank">Tasty Tuesdays</a><br />
<a href="http://designsbygollum.blogspot.co.uk/" target="_blank">Foodie Friday and Everything Else</a><br />
<a href="http://rootedinthyme.blogspot.co.uk/" target="_blank">Sweet and Simple Fridays</a><br />
<br />stylesofcookinghttp://www.blogger.com/profile/14387043094719541508noreply@blogger.com1tag:blogger.com,1999:blog-6131864653926799910.post-59672870630317309072015-08-04T22:28:00.000+01:002015-08-04T22:28:42.646+01:00Baked Camembert With Figs, Peaches, Passion Fruit, Pomegranate & Pistachio Nuts<span style="font-family: Times, "Times New Roman", serif; font-size: x-large;"> The kids have finished school for the summer, and August has arrived bringing the hot weather for the holidays. Well supposedly!! </span><br />
<span style="font-family: Times; font-size: x-large;">As always, in England, we have a few hot, sunny days and get all excited, and then the clouds, wind and rain burst through again.</span><br />
<span style="font-family: Times; font-size: x-large;">Remaining optimistic for hot weather this week I have put a light bite meal of baked camembert on the menu. </span><br />
<span style="font-family: Times; font-size: x-large;">Baked Camembert has become quite a popular dish the past few years in pubs and restaurants. </span><br />
<span style="font-family: Times; font-size: x-large;">Easy and quick to prepare, the camembert is placed in the oven for about 10-15 minutes at 180° and served with crusty bread, usually on a slate or wooden board. </span><br />
<span style="font-family: Times; font-size: x-large;">This is usually it, however, I spotted a gorgeous photo on pinterest this week with figs, pistachio nuts and pomegranate on top of the camembert and knew that was perfect for the café menu!</span><br />
<span style="font-family: Times; font-size: x-large;">I was right, already it's been a great success, with 2 alternative toppings being served.</span><br />
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<span style="font-family: Times, "Times New Roman", serif; font-size: x-large;">One version was topped with fresh, juicy peach, pistachio nuts, pomegranate seeds and my raspberry & strawberry ketchup served with crusty white baguette.</span><br />
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<span style="font-family: Times, "Times New Roman", serif; font-size: x-large;">Is your mouth watering?? </span><br />
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<span style="font-size: x-large;">The second version was with fresh figs, passion fruit, pomegranate seeds, pistachio nuts topped with my tasty raspberry & strawberry ketchup.</span></div>
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<span style="font-size: x-large;">Served on a rustic, wooden board with warm crusty baguette.</span> </div>
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<span style="font-size: x-large;">Which version is your favourite? </span> </div>
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<span style="font-size: x-large;">Linking up this week with:</span><br />
<a href="http://thenewmrsadventures.blogspot.co.uk/" target="_blank">Tasty Tuesdays</a><br />
<a href="http://designsbygollum.blogspot.co.uk/" target="_blank">Foodie Friday and Everything Else</a><br />
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<br />stylesofcookinghttp://www.blogger.com/profile/14387043094719541508noreply@blogger.com1tag:blogger.com,1999:blog-6131864653926799910.post-61145996473821223012015-07-28T07:25:00.000+01:002015-07-28T07:25:56.005+01:00White Bean & Chicken ChilliI can understand the concept of writers block must be truly frustrating and depressing for a person in that trade. Having to constantly be inventive, imaginative, inspiring and all in a time limit is a concept I know all too well.<br />
We only have about 7 items on the café menu but they change each week and, every so often, I get 'chefs block' and struggle to produce the goods. <br />
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This week my struggle was with my menus hot dish. We only serve 1 a week so I try to keep customers interest with new ideas, classical twists and flavours. <br />
I rarely look to google for my ideas, now I just stick to <a href="https://www.pinterest.com/" target="_blank">Pinterest</a>. A truly amazing site where you can put together scrapbooks of all your favourite items on the internet and look at what everyone is scrapbooking. <br />
Traditional chilli con carne is a dish that goes well at the café whenever I put it on so I got rather excited when I saw this White Bean & Chicken Chilli on Pinterest taken from a lovely blog <br />
<a href="http://thecafesucrefarine.com/2013/11/white-bean-chicken-chili/" target="_blank">The Cafe Sucre Farine</a> . <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibZKsa3imviEuroXZ32E8FmrEDAdGg6DplyTttwqjzVlVgzqLcfK6ohJdAglqHxhAKXW2Y8KazkI8NQUvcntqqMH0GSCnZTiJuJQVvyBGZ-rgeM4HoHbYcsKNPwTO1Fs0S5_1jv6dKDPY/s1600/11755753_898316600204220_5078376560516444230_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibZKsa3imviEuroXZ32E8FmrEDAdGg6DplyTttwqjzVlVgzqLcfK6ohJdAglqHxhAKXW2Y8KazkI8NQUvcntqqMH0GSCnZTiJuJQVvyBGZ-rgeM4HoHbYcsKNPwTO1Fs0S5_1jv6dKDPY/s640/11755753_898316600204220_5078376560516444230_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White Beans & Chicken Chilli</td></tr>
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A lovely little blog which I'm sure I will head back to for more ideas in the future. <br />
Having bought all the ingredients I set about on Monday morning to put this little dish together and what a success! As always I got all the girls at work to have a taste test before going on the menu and a big thumbs up I received from them all. My only criticism was that I think I slipped with the chilli powder and cumin as it was slightly too hot for my palate. But then I am girl who only eats korma!! <br />
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If you fancy trying this the recipe can be found <a href="http://thecafesucrefarine.com/2013/11/white-bean-chicken-chili/" target="_blank">here</a> , I can honestly recommend! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBz0zjC1oWDpeXs3pTxTqsb9fhnOQtqFfowmrZjcH43aN4hSDsBOIVOt9CzkX8YSf__HNNg9u83aF0tBtFRfuWj6WxKn1nfU8Mtk6uM5GG0c9BZpPA4onmCGYPG2EM2vLmXhzSWyaXE18/s1600/11811526_898316550204225_8913322248674807210_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBz0zjC1oWDpeXs3pTxTqsb9fhnOQtqFfowmrZjcH43aN4hSDsBOIVOt9CzkX8YSf__HNNg9u83aF0tBtFRfuWj6WxKn1nfU8Mtk6uM5GG0c9BZpPA4onmCGYPG2EM2vLmXhzSWyaXE18/s640/11811526_898316550204225_8913322248674807210_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White Bean & Chicken Chilli</td></tr>
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Linking up this week with<br />
<a href="http://thenewmrsadventures.blogspot.co.uk/" target="_blank">Tasty Tuesdays</a><br />
<a href="http://designsbygollum.blogspot.co.uk/" target="_blank">foodie fridays and everything else</a><br />
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And if you fancy following me on pinterest where you can find lots of new ideas you can find me <a href="https://www.pinterest.com/cottonsandreams/lunchtime-specials/" target="_blank">Here</a>stylesofcookinghttp://www.blogger.com/profile/14387043094719541508noreply@blogger.com4tag:blogger.com,1999:blog-6131864653926799910.post-44136694911429598392015-07-13T15:25:00.000+01:002015-07-13T15:25:09.346+01:00The Alternative Caprese Sandwich
Enter into any eating establishment and ask for a sandwich and you would expect to receive your chosen filling in between two slices of bread, and rightly so. <br />
This week we had on the cafe menu mozzarella, basil, tomato and pesto on warm ciabatta as our sandwich of the day, as shown below.<br />
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<tr><td class="tr-caption" style="text-align: center;">Mozzarella, Basil, Tomato and Pesto on warm Ciabatta</td></tr>
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One customer's order I received this week had the strange request of the sandwich but with the filling on the side. It's always hard when customers request changes as a chef serves any dish their own way and it's not always easy to interpret exactly what the customer is asking for, if that makes sense. <br />
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Charging the same as the sandwich on the board I also had to ensure I didn't get carried away putting more ingredients on the plate. Good for the customer but not good for the business profits. As one of my previous managers always stated "we are a business not a charity".<br />
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So, using the same amount of ingredients but spreading them out to fill the plate, I placed the mozzarella and tomatoes in layers on a small bed of rocket with basil leaves tucked in between, and the pesto in a small dish on the side. The oven warmed ciabatta was sliced and placed on the side.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLDrwgYKyB3XJIYZtoqrp6sgM3isVFI4XkbZVsg4CJM7iyb8XwDvlUWzbh-VZS7DWP_A492ktPoo7Z_SWuO3hbq4RDOo7oxkg9HQXNsA7vey8G75V3_Ev9uq08gohU3VkBR2T8cCcyDSw/s1600/11702826_891377640898116_1564915816526826096_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLDrwgYKyB3XJIYZtoqrp6sgM3isVFI4XkbZVsg4CJM7iyb8XwDvlUWzbh-VZS7DWP_A492ktPoo7Z_SWuO3hbq4RDOo7oxkg9HQXNsA7vey8G75V3_Ev9uq08gohU3VkBR2T8cCcyDSw/s640/11702826_891377640898116_1564915816526826096_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mozzarella, Tomato, Basil and Pesto with Ciabatta</td></tr>
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The result looked lovely and the customer was happy that her request had been executed to how she wanted it. <br />
For me I thought what a novel and alternative way to serve a sandwich this way in a cafe. I do love doing things differently, and with a twist. <br />
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<tr><td class="tr-caption" style="text-align: center;">The Alternative Caprese Sandwich</td></tr>
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I wonder if all customers would be happy with this alternative way of serving the cafe sandwich. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYDp-WyZ8FWyrF1uOL5jPH7sT5vDuAg28jRvWOLyB8zRkxLEszTKYKWsXl4qVz0t9EzcdjCBS06zK3wlds3uqwY8IFspmGYbUxiiKBn9HtwkORqpF9JDlDjjhBClqQNvJIdFA_5ifspg/s1600/11745341_891377600898120_4906256600357106097_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYDp-WyZ8FWyrF1uOL5jPH7sT5vDuAg28jRvWOLyB8zRkxLEszTKYKWsXl4qVz0t9EzcdjCBS06zK3wlds3uqwY8IFspmGYbUxiiKBn9HtwkORqpF9JDlDjjhBClqQNvJIdFA_5ifspg/s640/11745341_891377600898120_4906256600357106097_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mozzarella, Tomato, Basil, and Pesto with Warm Ciabatta.<br />
The Alternative Caprese Sandwich</td></tr>
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<br />stylesofcookinghttp://www.blogger.com/profile/14387043094719541508noreply@blogger.com1tag:blogger.com,1999:blog-6131864653926799910.post-27186202984083874592015-07-06T23:31:00.000+01:002015-07-06T23:31:36.611+01:00Goats Cheese Summer Salad, With Potato Rosti & Damson Ketchup <span style="font-size: large;">Do you ever have food you're not ready to use at the moment so put it in the freezer then totally forget about it for ages? Well, whilst cleaning</span> <span style="font-size: large;">out the freezer at work this week I came across a tub of frozen damsons that must have been stored away last summer and forgotten about. </span><br />
<span style="font-size: large;">Needing freezer space I defrosted them and boiled them up with some onions, brown sugar, red wine vinegar and spices until thickened, then strained until a beautiful ketchup was formed. </span><br />
<span style="font-size: large;">Discussions then began at work as to what to serve it with. </span><br />
<span style="font-size: large;">One of the girls suggested goats cheese, and at that point the cogs in my head started turning!! </span><br />
<span style="font-size: large;">Damson ketchup, goats cheese, broad beans, smoked bacon, roasted tomatoes, rocket served on potato rosti. This combination sounded like fun, so I got to work creating the dish, and boy did it turn out well. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMnZGruDYwHbqZIiZF6anw3TTcDxLyfxBNTHn3kwYXlbjZwSeSUp9qmanOYwjk2jL9jD7iKq-5js_R-ZhwfP1DF2eOxJnVwKWc7FOkwFWFnr5SZRUJJFbqH1KaS36Eo2SqRyKifmHKYHQ/s1600/10393808_887891167913430_5236552175337460384_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMnZGruDYwHbqZIiZF6anw3TTcDxLyfxBNTHn3kwYXlbjZwSeSUp9qmanOYwjk2jL9jD7iKq-5js_R-ZhwfP1DF2eOxJnVwKWc7FOkwFWFnr5SZRUJJFbqH1KaS36Eo2SqRyKifmHKYHQ/s640/10393808_887891167913430_5236552175337460384_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Damson ketchup, goats cheese, broad beans, smoked bacon and roasted cherry tomatoes on potato rosti</td></tr>
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<span style="font-size: large;">Potato rosti isn't probably your usual ingredient for a salad. Quite interestingly Rösti is a Swiss dish consisting mostly of grated potato. Originally it was served as a farmers breakfast and then as a side dish to accompany a main meal. </span><br />
<span style="font-size: large;">For my rosti I used white potatoes, chopped chives and spring onions.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Ingredients for potato rosti. Potato, chive and spring onion.</td></tr>
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<span style="font-size: large;">First job is to grate the potato, wrap it in a clean tea towel and tightly squeeze so that all the water from the potato comes out.</span> </div>
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<tr><td class="tr-caption" style="text-align: center;">Grated potato in a tea towel to remove the water content.</td></tr>
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<span style="font-size: large;">Put the potato in a bowl and mix in the chive and spring onion and season with salt and pepper. I added an egg as well at this point to help bind the mix although recipes I've looked at don't seem to. Your choice!</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Grated potato, chive and spring onion mix</td></tr>
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<span style="font-size: large;">Melting some butter in a frying pan I packed a mould tight with the potato mix and cooked for about 5 minutes on the hob.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Frying the rosti</td></tr>
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<span style="font-size: large;">After 5 minutes I removed the mould and turned the rosti over and cook for a further few minutes.</span></div>
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<span style="font-size: large;">When browned both sides I removed from the pan and put on a tray in the oven at 175° with a slice of goats cheese and some cherry tomatoes.</span> </div>
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<tr><td class="tr-caption" style="text-align: center;">Browned potato rosti</td></tr>
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<span style="font-size: large;">While all that baked in the oven I fried off, in a pan, some chopped smoked bacon and pre-cooked broad beans. </span><br />
<span style="font-size: large;">That done I put all the ingredients together on a wooden board, for that rustic effect.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Goats cheese and potato rosti salad.</td></tr>
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<span style="font-size: large;">I placed the rosti in the centre of the board and sat the goats cheese on top. Some rocket then spread around and the bacon and broad beans scattered on top with the roasted cherry tomatoes. </span></div>
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<span style="font-size: large;">As well as some of my ketchup served in a side dish I also put some in a squeezy bottle and drizzled from side to side over the whole dish </span></div>
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<span style="font-size: large;">A scattering of chopped parsley and this dish has wowed all our customers this week. </span></div>
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<span style="font-size: large;">Let's see if it wows you!! </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Damson ketchup, goats cheese, potato rosti salad with broad beans, smoked bacon and roasted cherry tomatoes<br />
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<strong>Linking up with</strong> <br />
<a href="http://thenewmrsadventures.blogspot.co.uk/" target="_blank">Tasty Tuesdays</a><br />
<a href="http://designsbygollum.blogspot.co.uk/" target="_blank">Foodie Friday And Everything Else</a></td></tr>
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stylesofcookinghttp://www.blogger.com/profile/14387043094719541508noreply@blogger.com1tag:blogger.com,1999:blog-6131864653926799910.post-27405721109177714912015-06-30T18:50:00.000+01:002015-06-30T18:50:55.576+01:00Kedgeree For Sunday Brunch<span style="font-size: large;">This week I experienced my first ever work appraisal. Having been in catering for 30 years it's not something any establishment I've worked in has done, but I found the experience to be a good one and, from it, I took new enthusiasm. </span><br />
<span style="font-size: large;">One of the questions was what I liked or disliked about my job. My main like was menu planning, and the fact that I have freedom to change our lunchtime menu weekly. It keeps me motivated, stops the boredom and increases my knowledge of new foods.</span><br />
<span style="font-size: large;">One of my dislikes was cooking breakfasts! Bit of a hard one that considering the amount of breakfasts I cook weekly. But the challenge of cooking, watching for burnt toast, overdone eggs, then putting several different elements on a plate at one time can be an extremely hard, tedious and boring daily job. </span><br />
<span style="font-size: large;">After discussing my dislike with Kate she suggested looking into breakfast specials to keep my motivation going, especially on a Sunday when we serve brunch all day long. </span><br />
<span style="font-size: large;">With this in mind I took to Pinterest, my trusted idea search website to look for inspiration. </span><br />
<span style="font-size: large;">So I typed in 'Breakfast' and amongst many ideas that appeared was the dish Kedgeree. </span><br />
<span style="font-size: large;">I loved the sound of it so looked further for some good recipes. </span>
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<tr><td class="tr-caption" style="text-align: center;">Smoked Haddock Kedgeree<br />
Brunch at The Nook On The Square</td></tr>
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<span style="font-size: large;">I don't have many memories of school, especially not good ones, but I have a distant memory of making Kedgeree once and remembered it contained rice, fish and eggs. Oh yes and the rice was yellow!!! </span><br />
<span style="font-size: large;">Looking now into the origin of Kedgeree I was interested to learn that it is of Indian origin, so contains spices, and, it seems, the addition of smoked haddock and boiled eggs appeared when the dish came to England. It is a dish enjoyed hot or cold.</span><br />
<span style="font-size: large;">I took a little of each recipe I looked at and here is my version of the mixed rice dish.</span><br />
<span style="font-size: large;">All components were cooked first then put together in a pan as and when a customer ordered it.</span><br />
<span style="font-size: large;">Below I have fragrant basmati rice, cooked with a couple of teaspoons of turmeric in the water to change the colour from white to yellow, cooked and flaked smoked haddock, boiled eggs, finely chopped red onion and fresh tomato and a pot of blended spices and herbs.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Ingredients for Kedgeree</td></tr>
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<span style="font-size: large;">With all ingredients prepared I melted a knob of butter in my pan with a handful of red onion, tomato and a teaspoon of my blended herbs and spices. </span></div>
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<span style="font-size: large;">After cooking for a few minutes I added a portion of rice. The rice seemed to stick to the pan so I added more butter and a little water although, after more research into the dish, next time I would add a little cream at this point.</span> </div>
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<tr><td class="tr-caption" style="text-align: center;">Fry the onion and tomato on butter.</td></tr>
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<span style="font-size: large;">With the rice sizzling nicely I added the haddock and boiled eggs. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Kedgeree cooking in the pan</td></tr>
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<span style="font-size: large;">As soon as all the ingredients were hot to touch, over 75° if you have a thermometer I served into a warm bowl with a small dish of natural yoghurt. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Smoked Haddock Kedgeree <br />
Brunch at The Nook On The Square</td></tr>
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<span style="font-size: large;">Decorated with chopped coriander, wedge of lemon and a sprinkling of cumin on the yoghurt this was a welcome addition to the Sunday Brunch menu last week at The Nook. </span><br />
<span style="font-size: large;">Looking now for more breakfast ideas, what's your favourite? </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Brunch at The Nook On The Square <br />
Smoked Haddock Kedgeree</td></tr>
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<strong><span style="font-size: large;">Ingredients for this lovely dish for 2 people are:</span></strong><br />
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<span style="font-size: large;">1lb Cooked and flaked Smoked Haddock</span><br />
<span style="font-size: large;">8oz Fragrant Basmati Rice, cooked in couple teaspoons of turmeric to turn yellow</span><br />
<span style="font-size: large;">3 Hard Boiled Eggs</span><br />
<span style="font-size: large;">Knob butter</span><br />
<span style="font-size: large;">1/4 Pint Cream </span><br />
<span style="font-size: large;">Salt & Pepper to Taste.</span><br />
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<strong><span style="font-size: large;">Herbs and Spices Blended In Processor:</span></strong><br />
<span style="font-size: large;">Small Red Chilli</span><br />
<span style="font-size: large;">Clove Garlic</span><br />
<span style="font-size: large;">1ins Ginger</span><br />
<span style="font-size: large;">Handful Coriander</span><br />
<span style="font-size: large;">1 Tbsp Curry Powder</span><br />
<span style="font-size: large;">1/2 Squeezed Lemon Juice</span><br />
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<strong><span style="font-size: large;">LINKING UP THIS WEEK WITH:</span></strong><br />
<strong><span style="font-size: large;"><a href="http://thenewmrsadventures.blogspot.co.uk/" target="_blank">Tasty Tuesdays</a></span></strong><br />
<strong><span style="font-size: large;"><a href="http://designsbygollum.blogspot.co.uk/" target="_blank">Foodie Friday and Everything Else</a></span></strong>stylesofcookinghttp://www.blogger.com/profile/14387043094719541508noreply@blogger.com2tag:blogger.com,1999:blog-6131864653926799910.post-83376823371403452292015-06-18T00:37:00.000+01:002015-06-18T00:37:19.106+01:00Broad Bean And Basil Pate
<span style="font-size: large;">It's a short harvesting season for Broad Beans, also known as Fava Beans, I learnt this evening, spanning from late May to early September. </span><br />
<span style="font-size: large;">Known as King of all beans they have a flavour smoother, sweeter and richer than all beans. According to Hannibal Lecter they are eaten well with liver and a nice bottle of Chianti! </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Broad Beans, also known as Fava Beans.</td></tr>
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<span style="font-size: large;">Here at The Nook we like to work with seasonal food on the weekly menu. </span><br />
<span style="font-size: large;">This week I sought inspiration to use these fine beans for a dish and attempted a new pate, and boy the result was lovely. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Broad Bean and Basil Pate accompanied by Mushroom Pate, Humus and Various selection of breads.</td></tr>
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<span style="font-size: large;">As with my mushroom pate I sweated some onion and garlic with butter in a pan then added some boiled broad beans. Unlike Hannibal Lecter I didn't reach for the chianti, instead I poured some pinot grigio in the pan with some basil leaves and allowed it to reduce down.</span><br />
<span style="font-size: large;">After allowing it to cool a little I placed the mixture into the processor with some cream cheese and seasoning and whizzed together. </span><br />
<span style="font-size: large;">I left to set overnight and it turned into a lovely smooth paste and soooo tasty. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2cnAbzTpmGNiJnCrNaffsE_qI_cAxYd7cfPyt4nU1VQjCXwq6Faa-e-UmsXY0BiEBJJtm5xdwJEgYBSSrnU4_BgRStofzpnvxErMTAq4_QWj6F-_6sxiwPSawu2xk-YiLCTPNDbgvxhI/s1600/10435539_879413605427853_4965863334015585020_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2cnAbzTpmGNiJnCrNaffsE_qI_cAxYd7cfPyt4nU1VQjCXwq6Faa-e-UmsXY0BiEBJJtm5xdwJEgYBSSrnU4_BgRStofzpnvxErMTAq4_QWj6F-_6sxiwPSawu2xk-YiLCTPNDbgvxhI/s640/10435539_879413605427853_4965863334015585020_n.jpg" width="358" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Broad bean and basil pate on todays menu</td></tr>
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<span style="font-size: large;">The pate served up nicely in a bowl and accompanied on a rustic board with my chestnut mushroom pate, hummus and salad. On the side I served pitta bread, toasted focaccia and baked shortcrust pastry biscuits. </span><br />
<span style="font-size: large;">A big winner on the menu this week, I definitely recommend giving it a try . </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYQ-qK1sOzxpN9m4DFRdMZkpJaRs98vrzJKv6pRs_LFcs0kmennMZh1wWaTWWSfaIKQO9FVBnqN-jA0rqoUAsadLK3iV0v3eByqzJN9CSTic5pSkyG5GZoXzdCWKjawAdvxP09LjqNf4/s1600/11535868_879413575427856_8453887816180237269_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYQ-qK1sOzxpN9m4DFRdMZkpJaRs98vrzJKv6pRs_LFcs0kmennMZh1wWaTWWSfaIKQO9FVBnqN-jA0rqoUAsadLK3iV0v3eByqzJN9CSTic5pSkyG5GZoXzdCWKjawAdvxP09LjqNf4/s640/11535868_879413575427856_8453887816180237269_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Broad Bean and Basil Pate </td></tr>
</tbody></table>
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Linking up this week with:</div>
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<a href="http://thenewmrsadventures.blogspot.co.uk/" target="_blank">Tasty Tuesday</a></div>
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<a href="http://www.theculinarymama.com/" target="_blank">Veggie Wednesday </a></div>
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<a href="http://designsbygollum.blogspot.co.uk/" target="_blank">Foodie Friday and Everything Else</a> </div>
<br />stylesofcookinghttp://www.blogger.com/profile/14387043094719541508noreply@blogger.com3