Foaming Hollandaise

Foam­ing Hol­landaise: a use for eggses


I simply love hol­landaise, which is sur­pris­ing as I HATE eggs. Now before any­one thinks or starts to coin me a hypo­crite, allow me to explain my fickle­ness towards those little boxes without hinges, key, or lid / Yet golden treas­ure inside is hid. I will eat any­thing that con­tains eggs as long as it doesn’t taste ‘eggy’. Like home-made may­on­naise, hol­landaise doesn’t taste like egg it taste of nutty, but­tery deli­cious­ness. Quiches, on the other hand, often taste ‘eggy’; the same goes for frit­tatas, soufflés, and omelettes (no mat­ter how much cheese you cram in).


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Pork and Leek Wontons in an Asian Broth

Pork and Leek Wontons in an Asian Broth



                                      These soft pil­lows of juicy, meaty good­ness is the per­fect thing to eat when you’re crav­ing some­thing super tasty and satisfying.

                                     They are won­der­fully ver­sat­ile and so worth all the fiddly work.



As a broth, the dish is fab­ulously pretty and com­fort­ing, but they are also great as Dim Sum. Fry­ing the base of them in a little oil, after steam­ing, adds a won­der­ful crunch. As Dim Sum, I like to serve them with a ginger, chilli and soy dip­ping sauce. Simply mix one thumb of grated ginger to two table­spoons of soy sauce, one table­spoon of lime juice, one table­spoon of honey (or 2 tea­spoons of caster sugar) freshly chopped chilli, a few drops of ses­ame oil and some chopped cori­ander (it’s also nice to add a table­spoon of toasted ses­ame seeds).


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Strawberry Yoghurt Ice-Cream

Straw­berry Yoghurt Ice-Cream




This is a won­der­fully refresh­ing and slightly sharp ice-cream. The use of Greek yoghurt and fresh straw­ber­ries adds a lovely tang that cuts though the sweet­ness of the ice-cream. It’s a delight at the end of a meal and a wel­com­ing treat on a hot day.




Also, using fresh straw­ber­ries as apposed to a store-bought straw­berry syrup gives this ice-cream an intense nat­ural straw­berry fla­vour that (one could say), explodes in your mouth.



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Beluga Lentils with Greek Yoghurt and Pomegranate

Beluga Len­tils with Greek Yoghurt and Pomegranate



I simply love len­tils and this is one of my favour­ite ways to enjoy them. I came up with the idea from a len­til soup that I loved dur­ing my years at Uni­ver­sity. The soup is incred­ibly easy and has hardly any ingredi­ents, yet it’s abso­lutely deli­cious. And very healthy and cheap to boot (aside from the olive oil, all the ingredi­ents are very cheap).


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Duck, Chilli, Ginger Noodle Broth

Duck, Chilli, Ginger Noodle Broth



Not only is this a very pretty dish to eat; it’s also won­der­fully sat­is­fy­ing. The broth and duck is packed with fla­vour, while the veget­ables add a great crunchy tex­ture. Also, it is extremely ver­sat­ile: you can swap the duck for any type of meat and you can decide what veget­ables you would like to add into the broth.  Plus, leave out the noodles to make it a carb-free meal.  



The broth was inspired by a Tom Yum Soup as I love the com­bin­a­tion of the sour, salty ans spicy bal­anced with a little sweetness.



I also use one of Heston Blumenthal’s method of puri­fy­ing stocks. In this recipe I use his ‘egg white’ method where a ‘raft’ is formed that ccol­lectthe impur­it­ies. Here you take a few beaten egg whites, add it to your stock/broth and as it heats, the egg whites coagu­late and as the ‘raft’ forms it col­lects the impur­it­ies with it. Once strained, you are left with a beau­ti­fully clear stock or broth. 

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