Category Archives: DISHES

Sweet potato soup with cumin and ginger

Sweet potato soup with cumin and ginger

Sweet potato soup with cumin an ginger is a great choice for any meal. Vibrant in colour and quick to make, this soup is ideal for any winter party. A root vegetable that resembles a potato, although it is quite different in taste and texture (and is not related to the potato). It has a pinkish-orange skin and a deep-orange, creamy-textured flesh that’s much lighter and fluffier than that of the potato. Sweet potatoes can be cooked in similar ways to the potato but cook much more quickly. Mixture of sweetness of the potatoes and subtle spicy taste of cumin and ginger makes this soup a great warming dish. Cumin seeds have a warm flavour and a strong, pungent aroma. Serve with croûtons or crispy bread, and garnish with some double cream and chopped chives.

Summer berry tart

Summer berry tart

Summer berries are excellent choice for making any type of desserts and tarts are no exceptions. The choice is huge – strawberries, blackberries, bluberries, raspberries, redcurrants – they all can be used well alone or mixed with each other. Summer berry tart looks stunning and makes the most of all the lovely summer fruits. With the basic ingredients and a bit of the skill, you can make this lovely dessert that will be a perfect serve for a warm summer day. The recipe is pretty much light and healty, and not even to mention all nutritional benefits of eating berries. Everybody will love it! And everybody will ask for more. Serve it chilled with tea or the glass of dessert wine.

Coronation chicken

Coronation chicken

Coronation chicken is an absolute must on any buffet. It is a combination of precooked cold chicken meat, raisins, herbs and spices, and a creamy mayonnaise-based sauce which can be eaten as a salad or used to fill sandwiches.The bright yellow colour of coronation chicken is usually coming from a curry powder or paste, although more sophisticated versions of the recipe are made using fresh herbs and spices and additional ingredients such as flaked almonds, raisins, and crème fraîche. The original dish used curry powder, as fresh curry spices were almost unobtainable in post-war Britain. Coronation chicken may have been inspired by jubilee chicken, a dish prepared for the silver jubilee of George V in 1935, which mixed chicken with mayonnaise and curry. Preparing the food for the banquet of the coronation of Queen Elizabeth II in 1953, Constance Spry, a food writer, and Rosemary Hume, a chef, created the recipe of cold chicken, curry cream sauce and dressing that would later become known as coronation chicken. Additionally, for the Queen’s Golden Jubilee in 2002, another celebratory dish was devised, also called Jubilee chicken.

Pommes Anna

Pommes Anna

Pommes Anna is the recipe that needs firm-fleshed potatoes and butter only. Potatoes are peeled and sliced very thin. The slices, salted and peppered, are layered into a pan, generously doused with butter, and baked/fried until they form a cake. Then they are turned upside down every ten minutes until the outside is golden and crispy. At the end of the cooking period, the dish is unmoulded and forms a cake 6 to 8 inches in diameter and about 2 inches high. The dish is generally credited with having been created during the time of Napoleon III by the chef Adolphe Dugléré, a pupil of Carême, when Dugléré was head chef at the Café Anglais, the leading Paris restaurant of the 19th century, where he reputedly named the dish for one of the grandes cocottes of the period. There is disagreement about which beauty the dish was named after: the actress Dame Judic (real name: Anna Damiens), or Anna DesLions. A mandoline works well for cutting the potatoes into thin, uniform slices, but if you don’t have it cut the potatoes carefully with a sharp knife.

Watercress soup

Watercress soup

Watercress soup is smooth and creamy: blended onion, potatoes, watercress, stock and milk, lightly flavoured with a bay leaf. Watercress is a member of the mustard family and has a distinctive peppery flavour that makes them natural bedfellows to strongly flavoured meats such as game. The leaves are most commonly served raw as a garnish to eggs or meat, or as part of a salad with orange segments. Many benefits from eating watercress are claimed, such as that it acts as a stimulant, a source of phytochemicals and antioxidants, a diuretic, an expectorant, and a digestive aid. It also appears to have antiangiogenic cancer-suppressing properties. Watercress is available all year round but is at its best from April until September. Watercress is highly perishable, so store it in a perforated bag in the fridge and eat it within a couple of days. Alternatively, treat it like a bunch of flowers and put in a glass of water in the fridge, covering the leaves with a plastic bag – it can last a little longer that way. Watercress soup is delicious served chilled in summer. After puréeing, pour the soup into a large bowl, then cover, cool and chill for at least 3 hours. Taste for seasoning before serving.