Buche de Noel

                                           Wishing You a Merry Christmas
 
Ingredients

For the base

150g Caster sugar
6 large free range eggs, separated
250g dark chocolate (70% cocoa)
Icing sugar for dusting

For the Filling

400ml double cream, lightly whipped
150g raspberries, or canned cherries

For Chocolate butter cream
 
250g unsalted butter, softened
450g superfine ice sugar
50g cocoa powder, sifted
2 tbsp milk

Method
 Line a 23 x 33cm Swiss roll tin with baking paper and preheat the over to 180C.

Wisk sugar and egg yolks in a bowl until thick and white.

In another bowl whisk the egg whites to stiff peaks and gently mix with the chocolate mixture. Spread in the tin and bake for 10 minutes maximum.

Soak a clean tea-towel and slide the cooked dough with parchment in the towel. Roll and leave it to cool. that will prevent the log to crack.

When completly cold add unroll and spread the filling in.

Roll back with the small width facing you.
 
For the filling
Beat the double cream with fruits of the forest or canned cherries

For the covering butter cream, beat the butter, then sift in the icing sugar and cocoa. Beat well, adding enough milk to create a smooth light butter cream.
Spread to cover the cake over and use a fork to make the log effects, decorate with icing sugar, He used little hearts to finish it nicely.

This recipe was such as success that it might reappear for St Valentin and with a lighter cover later on during the year as My Buche de Paques.

In the meantime, I am sharing it with the Inheritance Recipes being one of the most traditional French dessert. So here it is passed down to me by a whole nation.

Inheritance recipes is a challenge co-hosted by Coffee and Vanilla and Pebble Soup 
 
 
 
 

A Review of Christmas at Cadbury World

If you are looking for activities during the school holiday, Cadbury world has put together a whole range of surprises, the shows have been running every week-end since November and you've still got time to catch the grand-finale. Megan Kissane went to have a look and here is what she found:
When Solange invited me to head to Cadbury World in Bournville, Birmingham, to review its Christmas-time festivities, I was pretty chuffed at the idea of free chocolate. Who knew I would end up learning so much about the history of how it came to be, and the process of how it still comes to be the nation’s trademark chocolate?
The Cadbury World experience begins with a walk through a set of rooms called the ‘Aztec Jungle’, full of interesting boards of information and scenes of the native home of the cocoa bean. For example, did you know that Mayan people used cocoa beans as their currency and basis for trade, and were so dependent upon them that they prayed to their god of cocoa, Ek Chuak? And did you know that the Aztec people of central Mexico called the cocoa drink ‘xocoatl’, which means ‘bitter water’? It is no wonder then, that when Sir Hans Sloane was journeying in Jamaica and discovered the same drink, he is reported to have found it nauseating because the cocoa was far too bitter.
 
Miles from the ‘hot chocolate’ we know today, but on its way nonetheless, since Sloane replaced the water with milk to soften the taste and brought his recipe back with him. And so the cocoa bean came to England under Cromwell, but was not valued right away and for over a century it was used by apothecaries as a medicine. Believe it or not, the chocolate drink was a popular cure for a hangover: ‘to settle my stomach’ writes Samuel Pepys in his diary in 1661, after finding his head ‘in a sad taking through last night’s drink’. Who’d have thought?
 
Now enter John Cadbury. Following the Cadbury World tour through a mock-up of Birmingham’s Bull Street in the early 1800s where John Cadbury first opened a small shop, the ‘Cadbury Story’ is then told by a wonderful use of holograms enacting the Cadbury brothers. As a Quaker, John Cadbury disapproved of alcohol, and so started to experiment with coffee, tea and chocolate as alternatives for recreational drinking. Potato starch and sago flour were added to the early versions of drinking chocolates to balance out the amount of cocoa butter. Some manufacturers would add bread dust to their cocoa, but the Cadbury brothers soon gained a reputation for their superior quality, and became leading traders in Birmingham.
Today our Cadbury-stamped cocoa beans come largely from Ghana. It takes five years for the trees to grow to maturity, and once the pod cases are a golden colour (a sign of maturity) the beans are ready to be dried out in the sun. They are then shipped to a factory in Chirk, Wales, and are cleaned, pasteurised with steam, carefully roasted (this is apparently the part of the process which gives them a certain aroma), and passed over vibrating trays to remove the shells. When the vibrating trays appear on screen in this part of the tour, beware: the benches shake along with them. The beans are then passed through a cylinder of rotating blades to make cocoa liquor, which is pressed to extract the cocoa butter, which in turn is again pressed to refine its quality.

Once the water is removed, sweetened condensed milk is added to form a rich chocolate liquid and then evaporated to form ‘the crumb’. The lot is then sent to the Bournville factory to later resurface as fully-fledged chocolate bars. The most important part of the later processes is the tempering, which involves mixing and cooling the liquid chocolate to crystallise the fat in its most stable form. Interesting fact: over 150 tonnes of sugar and 500,000 litres of milk are delivered to the factory daily.
 
Other sections of the Cadbury World experience include passing through the packaging plant (which wraps over 700 bars a minute) and a quaint ride through Beanville (aimed at children, but snacking on a free Crunchie whilst gazing upon little cocoa-bean people never goes unwelcome, surely). More interactive areas include the demonstration area where talented chocolatiers show visitors how they decorate actual chocolate kettles or write someone’s name out in piping. The smell alone could drive any self-respecting chocaholic into a frenzy, and make them pack their bags and move into the factory forever.
A highlight for the family is definitely the Pantomime, held in a marquee by the play area. The story of Aladdin is told in full panto-style, chock-a-block with terrible – albeit hilarious it – jokes. And opposite the marquee is the Essence room, well worth a visit for the cup of melted chocolate everyone gets with a choice of filling to go with it. I got little balls of shortbread biscuit. Delicious.
Essentially, if you are not already convinced, consider this: the Cadbury business was among the very first to care for its workers. The brothers invented a pension scheme, enforced schooling upon minor workers, and were intent upon building a community. What’s not to like?
 
Cadbury will last Xmas performance is on the 22-23rd December- but the site is open all year round- for more information please visit:
www.cadbury world.co.uk

My thanks to Megan Kissane for agreeing to report and to Cadbury World for her complementary pass

The Real Greek: Restaurant Review

A friend of mine has a bakery in Wye when she was looking for a name for her venture, she rejected all our fancy suggestions and called it: Wye Bakery. When asked the reasons behind such a plain denomination, she replied "A name should reflect exactly the business".

And here we have it. "The Real Greek" is not only a restaurant, in my opinion it is a real Greek experience in hospitality.
 
Here, they managed to transport hellenic atmosphere as well as cuisine. It could be the blue and whitewashed decor filled with light pouring in from the large bay window.  But then again many adjacent restaurants have made a effort to place their diners "in situs".

The large size tables inviting conviviality help matters. There is no apologies for ordering 2, 3, 4 dishes and share. They will arrive on a strange metal contraption. Portions are generous and reasonably priced, may be this is where it differs from my many experiences in Greece where everything seemed overpriced.


Michelle of Greedy Gourmet had organised a get together for Jeanne as in Cook Sister!, Sarah of Maison Cupcake and myself. It is always great to meet up with blogging buddies but I've got to say I was lukewarm at the thought of the food. When ask which kind of food I like, it will never cross my mind to reply Grec food which I often find standard.

 
Having said this, when you will be in Westfield Center in Stratford, The Real Grec is a must-visit. This chain of 6 London restaurants has already carved its reputation in the shopping center, for the right reasons. Christos Karatzenis, head of operation and second generation of restaurateurs made us so welcome that it was difficult to leave. This might have also been due to the fact that after sampling almost every single dish on the menu, we were rather full. Sarah and Michelle describes our meal as an Olympic marathon. We tucked in cold Meze, hot Meze and desserts.
 
 Cold Meze
Every dish we had was well prepared. Flavours are traditional, take the taramasalata (£4.25) it bares nothing in common with the commercial pink goo. Here, chefs make it with naturally undyed cod roe it is smooth and fresh and....off-white. Hummus (£4.25), is light, with very little of the rich tahini, it tastes different from what we are used to.
 
By the way, hummus is one of the most popular Real Greek cold meze, I hope I am not revealing a secret by saying that the Head of Operation is planning to enlarge the range. One can easily see a hummus card working very well, here.
 
Personally, among the cold meze, I had two favourites. Two dishes I don't remember having had before. Two surprises standing out, not the Greek flat-bread (£2.50) which is delicious, the crudites (£2.25) a necessity to dip which by the way could be complementary, the already named and described above nor the dolmades (£4.25) which I never liked so didn't try but the Htipi (£4.50) and  Gigandes Plaki (£4.25).

 
Gigandes Plaki are giant beans slow-cooked in tomato sauce, inspiring,easy to cook at home. We were told that each Greek household and every region had its own variation. He and I may have had it when we worked in Greece but the texture was more like a thick soup.
 
Htipiti is real Greek feta, and we all know how much feta can vary, coarsely chopped with grilled red peppers and red onions, if I can pronounce it, Htipiti will be top choice, next time Greek food is on the menu.
 
When the hot meze appeared, we were already slightly full. At this stage, I have got to tell you that the menu shows the calories intake for every dish with 913 calories Tarama Salata is a winner but at 257kcal Pork Belly should be indulged.
 
 
Hot meze
can be divided in fish and meat, the meat is mostly minced under various shapes and forms, standard Greek cuisine with generous portions, well cook. Here one dish stands out, the slow roasted Pork Belly (£6.25), cooked like  Gyros but without its skin therefore all the fat was crackling and delicious.
 
Don't go away without trying one of their sea-food dish. It is notoriously difficult to cook octopus and Kalamari it could get chewy and greasy, the Real Greek chefs cook this really well, Kalamari with Greek honey and paprika (£6.50) is delighted, Tiger Prawns (£6.50) are juicy and thick. The Grilled Octopus (£7.25) was my overall winner, a simple dish in olive oil, close your eyes and you are by the Aegean sea, frolicking with the gods.
 
 
Desserts
When the  funny contraption got to our table, it was dark outside and we had little room left, real Greek yoghurt and walnuts with honey  (£4.25) was the best dish on the tray. The walnuts were so soft that I had assumed they were chestnuts when you start to mix your nuts up, it's time for coffee.


Like everything else the selection is vast, opting for Greek coffee. A engagement party was arriving it was time to say good bye to the staff who looked after us and every single other table, with professionalism and an enthusiasm for the food which was infectious.

 In brief: Generous portions, overall good value, authentic Greek food, in my opinion some dishes were more flavoursome than others, the slow cooked or the barbecued ones were my favourites. Warm and enthusiastic staff help to complete the experience. As it's Mezze base, try to go with a party or order 3 to 4 dishes per person,  open and light decor.
 
See what our party had to say about The Real Greek
We were guests of The Real Greek.
The Real Greek
Westfield Stratford City
London




 
Real Greek on Urbanspoon

Square Meal

Cocktail Master Class at Balans

What do you need to attend a cocktail master class? A gorilla pod. Even with the help of this useful camera stabiliser, I defy you to take pictures without shaking after the third cocktail.
 
Last week, a group of bloggers were invited to Balans, Westfield center in Stratford, to be instructed by Megan Burroughs, a talented mixologist who has created concoctions for the likes of Kate Moss and the late Amy Winehouse.
 
Did you know that there are 3 types of different cocktail shakers: the Boston shaker which is a three pieces apparatus with the opened top and a separate strainer and the Cobbler much easier to use as the strainer is built in. We were not introduce to the third type which I believe is French and shaped elegantly
 
As we went along, we learnt to rim our glasses. To do so, take  a small plate in which you will have put salt or sugar. Run a wedge of lime around the top of your glass, tilt the glass away from you and roll, all the way or part of the way et voila, one I made earlier
 

 Then there are the decorations and I am not talking about an paper umbrella. Fruits to enhance the beverage or spice, chocolat sprinkled through stencils, the tip here is to be very slow otherwise you get a blob.
 
Last but not least, special cocktails such as the Red Ribbon made in aid of the Elton Joh AIDS Foundation come with a side shot, in this case a Champagne shot.If you have been inspired, here is the recipe for




 

Red Ribbon
Ingredients
  • 25ml Chase Vodka
  • 25ml Vanilla Vodka
  • 50ml Raspberry puree
Rim the glass with vanilla sugar. Shake all ingredients and strain into glass. Serve with side shot of champagne.
 
 
 
 Balans sponsored our visit, they do organise such classes on a regular basis, the chain includes 7 restaurants in the UK, I can't vouch for the food but I would like to thank Balan for organising the event.

Baked Bean Soup

Look at this soup, all inviting and warm, you would think that it's the perfect winter warmer. Wrong, this soup is an abomination. Then why did I cook it? The answer is: "It's not my fault".
 
We have all heard that excuse before. Little Johnny comes back from school with fish in his hair, clothes all dirty, sporting only one shoe, when you asked what happened, he replies: "he made me do it" to which invariably you will say: "So, if he asked you to jump over the cliff blabla bla bla..."
 
Except in this case, I am little Johnny and Dom made me do it. Dominic Franks from Belleaukitchen has an event which I have wanted to enter for donkey's years. It's all to do with random and recipe books. This month, we were supposed to throw our past Christmas gifts/books in the air and pick a recipe  from the landing page.
 
Thankfully, I don't get many recipe books at Christmas, but I did get one a couple of years ago which I love: Celebration of Soups by Lindsey Bareham. This book is simply great, pages after pages of soup wonderful recipes from around the world.
 
Except that when I threw it in the air, faith had it landing open on a choice of boiled oyster soup, Brussels sprout soup and baked beans soup. This was a non-choice, at this stage, I should have cheated but, oh no, I soldiered. Described as a rapid to make, it may be nutritious but the result is yurk.
 
Now, I feel strange to share it with you but rules are rules therefore Baked Bean soup gets entered in Dom's December 'random recipes' challenge, moreover if you wanted to give it a go, love baked beans, Worcester sauce, onions and bacon here is how to make

Baked Bean Soup
a recipe adapted from L. Bareham, wonderful book A Celebration of Soups
Proudly entered in
 
 
Ingredients
 
  • 1 tbsp sunflower oil
  • 1 onion
  • 2 chopped rashers of rindless smoked back bacon
  • 420g can baked beans
  • 300ml each of chicken stock
  • Worcestershire sauce
  • paprika
  •  Salt or soya sauce and pepper

  •  
    Method
    Heat 1 tbsp sunflower oil in a large pan.
    Chop and lightly fry 1 onion and 2 chopped rashers of rindless smoked back bacon for 10 minutes.
    Add a 420g can baked beans with 300ml each of chicken stock.
    Add a splash of Worcestershire sauce and a pinch each of paprika then cover and cook gently for 10 minutes, do not let it boil.
     
     
     
    
    

    Chocolate Fudge and Cornish Sea Salt Brownies

    In November, I started to work my way through Great British Chef's Chocolate Collection,  a series of chefs recipes entirely dedicated to chocolate. The first attempt was an alternative Chocolate and Orange Mousse.
     
    Then came a lovely invitation from Vanessa Kimbell at Goddess on a Budget. For the second year running Vanessa had organised a home-made Christmas gifts swap, the food blogosphere gets really busy and "buzzy" when the invitation drops. It is genuinely a great idea, to spend some time making your own gifts rather than running around buying them. We all love the event which this year was taking place at the infamous Rococo chocolate factory, though it felt a little odd to bring chocolate to a chocolate factory.

    So putting two and two together I came up with:

    His
     
    and Mine
     
    
    So very often with chefs recipes, you have to up your skills a little. On Great British Chefs recipes are never out of reach, there are no ingredients one can't find but there is often that little thing which will stretch you, that little plus which will make you go the extra mile and that is why I chose to bring these brownies to the gift swap.
     
    Afterall if a creation will be judged by the like of Chantal Coady from Rococo, Xanthe Clay from the Telegraph, Lucas Hollweg from the Sunday Times and Sophie Conrad, then you have to think carefully and this cold Sabayon base brownies sounded perfect.
     
    Judges were impressed by the creativity behind the presents, they all had a big grin on their face after working their way through the amazing array of gifts; and No, Chocolate Fudge and Cornish Sea Salt Brownies didn't get a prize but I surely enjoyed making them and I learnt that, "Melting, rather than beating, the chocolate, butter and sugar together to make brownies gives them a thick, fudge-like texture."

    Chocolate Fudge and Cornish Sea Salt Brownies a recipe by Nathan Outlaw

    Ingredients

  • 225g of unsalted butter
  • 275g of 70% bitter chocolate
  • 400g of caster sugar
  • 5 eggs
  • 200g of plain flour
  • 100g of fudge, chopped
  • 10g of Cornish sea salt

  • Method
    1. Begin the brownies by preheating the oven to 150°C/gas mark 2
    2. In a bain marie, melt the butter, chocolate and sugar over simmering water
     
    Tip : Making a Bain Marie for chocolate
    If you don't have a bain marie, you can make one. Preheat the oven to 180°C/Gas mark 4 and fill a roasting tin halfway with water. Place the chocolate in a ramekin in the water and put the roasting tin in the oven
    3. Meanwhile, in a separate bowl, whisk the eggs until they form stiff peaks. You will need an electric mixer with a whisk attachment for this
     
    Tip :  Whisking the whole eggs to stiff peaks
    It will take a little time, but eventually you will reach stiff peaks or a cold sabayon if you will      
    4. When the chocolate mixture is melted, carefully fold it into the eggs
    5. Sieve the flour and fold it into the chocolate mix. Add in the chopped fudge and the sea salt
     
    Tip : How to add the salt
    The salt goes in straight from the packet, but you may like to give it a light crush between your fingertips
     
    6. Pour the batter into a greaseproof paper-lined baking tray and bake for 20 minutes, or until the brownies are cooked so that they are set but still slightly soft in the middle
    7. Remove from the oven and cool. Once cool, cut into desired shapes and serve.
     
    The brownies should last up to 4 days

    This post has been sponsored by Great British Chefs, the top picture is from GBC website.

    
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