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. 
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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.

Monday, 5 May 2014

Milk & Sugar - "We'll Always Have Paris" afternoon tea pop-up

Hello from Milk & Sugar, aka Victoria Glass and Me!
We are hosting our third afternoon tea pop-up this weekend in London with a Parisian themed menu. Details are below and if you would like to book, simply drop us a line at milkandsugarclub@gmail.com with the number of places you want and if you have any dietary requirements (please note, we are not able to accommodate nut allergies at this time). We'll then get back to you asking for a deposit to secure the booking and you can pay the outstanding balance on the day. 
We really hope you can make it, more details below...
Saturday 10th & Sunday 11th May 
4pm 
We'll Always Have Paris
Milk & Sugar are back with another extravagant afternoon tea pop-up. This time we are putting chic on the menu with a Parisian themed event, where elegance and indulgence will be top of the bill. In a beautiful room with views of the river, you will begin your afternoon tea experience with a cold glass of Kir Royale to sip on, while you enjoy the array of classic sweet and savoury French patisserie on offer.

The Menu

Kir Royale on arrival, plus as much tea as you can drink.
Savoury
Gruyere gougeres
Pork rillettes on toasted brioche
Mushroom vol-au-vents
Mini Croque Monsieurs et Croque Madames!
Pissaladières
Tomato tarte tatin
A selection of finger sandwiches, including filled mini homemade croissants and baguettes and the classic "Parisienne" - the jambon beurre.
Sweet
Mousse au chocolat
Tarte au citron
Éclairs
Praline Gateau l'Opera 
Apple and Calvados Mille feuilles
Macarons
Madeleines
Framboise dacquoise
£25 per head including a delicious glass of Kir Royale.
We are happy to cater for gluten-free guests on request (this must be agreed at least 3 days before your booking). 
Guests are welcome to bring their own wine with no corkage charge.
Menus are subject to change without prior notice.
We look forward to welcoming you to Paris in Putney!

Milli and Victoria x

Thursday, 17 April 2014

Springtime Birthday cake!

I totally forgot to post this cake on the blog. It's here now, in time for SPRING! You can easily make this cake with a bit of buttercream piping and shop bought flowers. You can use a mix of both if you don't have all day, but once you get the knack of shaping the roses you really can do it with one eye on the telly. 
I have found a pineapple works wonders to stick florist wire in when drying out the sugar flowers!



Have a wonderful Easter break!

Thursday, 6 March 2014

Beef, pear and candied orange tagine. Marrakesh, Morocco

The men in Marrakesh are not afraid to show you their romantic side. They might chisel your intials onto a tile and then shape the tile into a heart, or propose to you in the middle of a market and buy you a rose, or wink from a butchers window and make you feel even more uncomfortable than you were already feeling, (having seen squawking chickens slaughtered to order). Let's pretend the M stands for Marrakesh. I really do love it. I love the people.
 
Enough silliness!
Mum and I travelled from Malaga to Morocco. We made the 30 minute ferry trip from Spain to the North Tip of Africa and then the not so speedy journey down to Marrakesh by train. It was, the most interesting journey, eyes glued to the window taking in the ever changing scenery. One minute, the hustle and bustle of a small town, the next mountains, then lakes with flamingos! We stopped at places where there were no signs of a station or shelter, but 'taxis' waiting for passengers.
It was a long, tiring trip. This was party because we had been working almost 3 weeks straight before the day we set off, but mostly due to the train breaking down and a very long wait in the middle of nowhere. One more train, got there in the end and met up with family in a beautiful Riad.
 
I wont bore you with what we did everyday, but here are some pics and I'll share a wonderful tagine recipe at the end.
 
 I've switched off for brekkie on the balcony..
Mum takes a little longer to switch off. Put the emails down!!
Shopkeeper coffee
Entranced, watching these boys make feuilles de brick pastry. The dough is slapped onto the hot plate until there is a thin layer cooked, ready to be scraped off and put on the pile.



We tore ourselves away from the Souks to visit a spice farm and have a little cookery lesson at Faim D'Epices
 
Tagine of beef, pears and candied oranges
Serves 4
800g beef shank
165g onion
1kg pears
1kg oranges
30g caster sugar
50ml extra virgin olive oil
5/6 strands of saffron
1 cinnamon stick
3g cinnamon powder
4g ginger
2g Ras el Hanout
1 tbsp orange flower water
4g salt
4g pepper
120ml water

Chop or grate the onion
Peel oranges and cut skin into thin stiprs and blanch to remove bitterness
Make juice out of orange
peel the pears and put them in half the orange juice
Preheat tagein to high heat
Add the grated onion, oil, spices.
Season and stir 
Add meat and simmer
Add water and cook for one hour
Place pears onto of the meat and cook for 15 minutes
Add candied oranges 
After blanching the strips of orange, place them in a pan with the juice, some sugar, cinnamon and orange flower water and cook until candied.
Add orange strips to tagine and serve.
 






Sunday, 8 December 2013

Festive Afternoon Tea by Milk and Sugar

I'm very excited to announce that the marvelous Victoria from Victoria's Cake Boutique and I are joining forces again for a festive afternoon tea pop-up under the brand spanking new name of Milk & Sugar. This time, we are only doing one sitting on the 14th December, so book early to avoid disappointment. 
We'd love to see you there for cakes, bakes, booze and a few festive surprises along the way...

‘Tis the season to merrily stuff your faces, so you’d be Christmas crackers to miss out on Milk & Sugar’s festive afternoon tea. After the success of our Mad Hatter’s Tea Party, we have joined forces again to come up with a Winter Wonderland of baked goods. While enjoying stunning views of the river, you can sip on mulled wine and indulge in such glittering delights as Partridge and Pear filo “crackers”, Virgin Mary tarts, miniature gingerbread houses and pine nut Christmas trees. There will certainly be enough free-flowing tea and tasty treats to keep you sated until Christmas Day!

To book, please email info@milliscatering.co.uk

Nearest tube: Putney Bridge. You will receive the full address once your booking has been confirmed.

Saturday 14th December 3 – 6pm

MENU

We want to leave a few surprises for you on the day, but to give you a glimpse of what's in store…

Savoury:
Stilton gougères
Virgin Mary tarts
Partridge and pear filo "crackers"
Pigs in blankets
Chestnuts wrapped in bacon

Finger sandwiches will include:
Smoked salmon, cream cheese and dill
Ham and Dijon mustard
Roast turkey, cranberry sauce and watercress
Cucumber and mint

Sweet:
Miniature Yule logs
Miniature gingerbread houses
Spiced chocolate truffle "Christmas puddings"
Mince pies
Orange and cinnamon stars (with a fleck of gold leaf)
Lemon and pine nut Christmas tree cakes
Chestnut mousse
Christmas cake "presents"
Clementine possets topped with fresh clementine segments
Orange and cranberry scones, so fresh they won’t be baked until you arrive
£25 per head, including a festive tipple

10% will go to Crisis At Christmas, so stuffing your face will be a charitable act!

To book, please email info@milliscatering.co.uk

We are happy to cater for gluten-free guests on request. 

Menus are subject to change without prior notice.

We can't wait to welcome you to the party!

Love,

Victoria and Milli xx