Tuesday, 21 October 2014

Olive night with José Pizarro

A couple of weeks back, I was asked if I fancied an evening cooking with Jose Pizarro.
I've written on this blog before about José, and how I admire him both as a chef and just a ruddy good person, and sure enough, (not long after we were stuffing olives with anchovies) he was cycling around India for 4 days for Action Against Hunger. Hero.

 

I first met José a couple of years back, at his eponymous restaurant 'Pizarro'. He's achieved so much since and still finds time to cycle India, appear on the telly and teach the sherry boozed of us how to cook with olives. 

Nic (from sous chef) and I, sipped and chopped and chatted our way through so many tasty treats that night. There were two major revelations for me.
1. Stuffing your own pitted olives with anchovies. I don't like how mushy anchovies get in shop bought olives, so these tasted a million times better and I'll be doing it again. 
2. Shaved cheese (I think it was manchego) in a spinach salad with a little sherry vinegar dressing, cor that was good. These were only side dishes to the main events which were Chorizo, Olive and Chicken Stew and Serrano ham wrapped monkfish, stuffed with anchovy and olive tapenade.
There was one recipe I really wanted to try the next day and that was marinated olives. They take a minute to make and they are simply wonderful. 
-->
'Olives Isabel' – (José's mother)

75g black olives, 75g turning colour olives, 75g manzanilla olives, 2 whole garlic skins removed, grated zest of an orange, 2 tbsp olive oil, 1 bay leaf, 1/3tsp chilli flakes, 1/4 ts black peppercorns roughly chopped

Mix and refrigerate over night. Bring to room temperature before eating.  
visit 
-->
www.oliveit.eu for more ideas
 





Wednesday, 15 October 2014

Afternoon tea Supperclub 25th October


The Great British Bake Off may have ended for another year, but don’t despair. Milk & Sugar are here to bring the Bake Off to your table, with an indulgent selection of British treats!

Come join me and Vic on the river, in Putney, eat cake, bring your own booze. 
More info, and to book go here

Here's a couple of pics from our last tea..


 

Tuesday, 7 October 2014

Party-perfect Bites

Hi Everyone, I've written my first cookbook!

It's called Party-Perfect Bites, it's out tomorrow and I can't believe I haven't mentioned it on here yet! I'm always being asked for my recipes when I cater events, so here it is, over 100 tasty canapé ideas. The book goes around the world starting with the Med...

Mediterranean
Scandinavian
Indian
North African and Middle Eastern
Asia
The Americas  
then there's the best bit, 
Sweet Bites

There are 50 dairy free recipes, over 40 vegetarian and I lost count of how many are gluten free
I've popped some images (photographer by my super talented pal Helen Cathcart) below so you can have a sneak peek at some of the recipes. It's crazy to see my awkward little face on the jacket with my name under 'author and food stylist', I can't wait for my publisher to send my copy over. 
PRE-ORDER YOURS NOW..
http://www.amazon.co.uk/Party-perfect-Bites-Milli-Taylor/dp/184975568X/ref=sr_1_1?ie=UTF8&qid=1412753247&sr=8-1&keywords=milli+taylor
Pre orders are important because it assures book sellers that I’ve written a book that people are excited about and want to buy, so they will stock it in lots of shops. If you think you may like a copy, please head over to amazon, where you can buy it for the discounted price of £12 (25% off) or it will be stocked in shops on the high street such as Waterstones very soon! 
I hope you will be cooking from the book in time for your Christmas entertaining and invite me round.
Love Milli x 







Pre-order your copy here

Tuesday, 23 September 2014

Spanish Supper Club!

I'm hosting a Spanish Supperclub in London! THIS WEEKEND! Saturday and Sunday.
I'm going to make lots of delicious tapas, including these croquetas, then this Paella and some delicious desserts. There will be sherry and Malaga wine, I'm off to the Atarazanas Market now, to stock up on
Manchego and olives and to taste some Iberico hams and bring the best back to you!
If you'd like to come, its £35 per head and you can book a ticket here

I'm off to do this (that's sweet Malaga wine btw) See you in London.



Sunday, 21 September 2014

Herby Courgetti

I didn't take any proper pics of my courgetti, this one from instagram will have to do.
Courgette really soaks up oil, like aubergine and for this reason, I don't really like using pesto here. This sauce seems to coat each strand, it's SO tasty I can't tell you. Also, when using a spiralizer, you end up with the core of the courgette which, chucked into the blender turns the sauce into something creamy. Han and I were pretty chuffed with our (minimal) efforts making this recipe.
Use firm, medium sized courgettes. The large courgettes are too wet and have less flavour.

Serves 2-3
4 medium, firm courgettes
2 tbsp olive oil
3 garlic cloves
1/4 cup lightly toasted pinenuts
275g cherry tomatoes (I used Isle of Wight co)
25g flat leaf parsley
25g basil 
1 lemon, zest and juice
1 tbsp lemon oil, or olive if you don't have
salt and pepper

1. Cut the tomatoes in half and drizzle with a little olive oil, slowly roast for half an hour in the oven at 140-150C
2. Spiralise the courgettes, or use a handheld mandolin, or painfully slice each courgette my hand (it can be done)
3. Grate the garlic and gently fry in the olive oil until just cooked but not at all brown. 
4. Place most of the pinenuts (reserve some for garnish) the basil, parsley, garlic oil, lemon oil, zest and juice and the courgette cores in a blender. 
5. Blend til super smooth, season and toss in a bowl over the courgette. Add tomatoes and pinenuts and serve. 



Tuesday, 2 September 2014

Rhino Cake


I know, I know.. I hadn't forgotten I had a blog, but I had just forgotten my log in details,so deserve a slap on the wrist. I think one thing I could blame my tardiness on, is Instagram. I just snap, upload, and it takes all of 3 seconds, no logging in required. Are you on it? Shall we follow each other? 
I'm @millitaylor. When this blog finally gets a makeover, I'll make a tab for it, along with a twitter (I'm @milliskitchen on that), and a blogroll. Small steps.
Anyway, thought I would share some pics of the Rhino cake that I made this weekend. My friend Hannah named him Ronnie and I grew quite attached to him and his sad eyes.
He was a yummy Victoria sponge inside and although I was tempted to make larger ears out of sugar paste, I made smaller ones out of fondant so that someone could eat them.

I got him wading in a lake, I grew conscious after a couple of google image searches that it could end up looking like a poached Rhino if his head was in the grass :( 
DID YOU KNOW that a rhino's horn is not bone and isn't attached to it's skull? It's made of Keratin, the same stuff that our hair and nails are made up of. Wowzers (thanks for the fun fact, han) 
The ears are my favourite, what's your favourite bit? 

Thursday, 22 May 2014

No egg Chocolate cake.

 
I missed the crazy Easter processions in Spain this year because of work in London, but I got out there soon after to see the fam and cook for a group of guests. I kissed this little face farewell with an 'hasta luego' back in September, not knowing it would be MONTHS before I'd go back home and he would be the size of a WOLF when I returned!
I knew I was going to be cooking for vegetarians when I was menu planning but I hadn't realised they didn't eat egg. When chocolate cake was requested and I couldn't use egg, I knew just who to call...Azelia. I knocked up Azelia's vegan chocolate cake recipe and added a little chocolate and coconut oil glaze. There's no butter or eggs in this cake and the secret ingredient is strawberry jam. The ingredient list sounds odd but I promise you it's a great,light cake and that it's the easiest thing I have ever made, all whipped up in one bowl.
If you are not vegan, blobbing a bit of cream on your plate is the way to make this cake a pud. 
-->

Azelia's recipe from Azelia's kitchen
Pre-heat oven 170˚C fan / 190˚C / 375˚F/gas 5. Makes 10 muffins size cakes. Double the recipe for large cake but lower the temperature to 160˚C fan/180˚C/350˚F/gas 4.
Ingredients


  • 200g / ¾ cup jam
  • 125ml / ½ cup water
  • 100ml / ⅓ + 2tbsp cup oil
  • 1 tablespoon cocoa*
  • 50g / ¼ cup sugar
  • 250g / 1½ cups + 2tbsp plain flour
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon baking powder
  • 1 cinnamon – optional
  •  
Instructions
  1. Mix all of the ingredients together very well until the mixture is homogenised fill the muffins cakes ⅔ full and bake for 15-20mins. If doubling recipe for a large cake bake for 30-40mins.
Notes
*Dutch process cocoa powder will not react in this recipe as it needs the acidity in the natural cocoa powder (normal cocoa powder in UK) in order to react with the bicarbonate of soda.
If using Dutch processed omit the bicarbonate of soda and increase the baking powder to total of 1½ teaspoons.