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Starting them young

Last week I hosted a cooking lesson for the Larkhall scout group in Bath, demonstrating how to make a traditional Italian Spaghetti aglio e olio. I wanted to show them something simple to create from cupboard ingredients that is both incredibly tasty and super easy to put together. After the demo the scouts re-created their own dishes, standards varying from good to excellent! So wonderful to see such a great group of eager budding cooks and be able to pass on my experience, really enjoyed it.

Please get in touch if you are interested in holding a lesson near you.

 

Supper Club sweetness

Wow, Friday night was amazing! It was fantastic to see the room so full of lovely people, we couldn’t get another chair in if we tried. Great to see new and old faces as well as friends and family, thank you all so much for supporting us in our venture. ūüôā

This time it was the dessert’s time to shine. We had super feedback for this, so I thought I would post the recipe:

Orange Blossom Ice Cream in Kataifi Nests
  1. To make the orange blossom ice-cream: I made a traditional vanilla ice cream and added a dessert spoon of orange blossom essence during the first stage. Here’s a link to the recipe and method:¬†https://www.bbcgoodfood.com/recipes/1881/ultimate-vanilla-ice-cream
  2. To make the Kataifi nests: Preheat your oven to 200oC/ 180o fan. Seperate the Kataifi strands and toss with icing sugar and melted clarified butter, until evenly coated. This threadlike dough plays a traditional role in Greek and Levantine confectionery and treats.
  3. Line each cup of a muffin tray with a thin layer of the Kataifi. Bake for 7-10 minutes until golden brown.
  4. Remove from the oven and allow to cool completely before removing from the tray.
  5. To make the Orange Syrup: Add orange juice, granulated sugar, Star Anise, Clove and Cardamom together in a pan and bring to the boil. Simmer until reduced by half. Leave to cool before serving.
  6. To serve, we put a large scoop of ice cream into each nest, topped with another nest, drizzled over the syrup and sprinkled with toasted flaked almonds.

JESSE TIP – We found Kataifi rather difficult to source but eventually purchased here:¬†https://www.melburyandappleton.co.uk/kataifi-pastry-kadaif—-400g-10264-p.asp¬†Such a nice ingredient to work with, could be used in all sorts of ways, savoury and sweet!

Supper club dessert

Cheese glorious cheese

We are catering for a big wedding this weekend and are very excited to serve the cheese course. Our lovely friends at Pong have supplied us with all these beautiful cheeses, currently stinking out our fridge!

personal chef cheese board

Did you know that Turophile¬†is the formal name for a cheese lover? From an irregular formation of the Greek word for cheese, tyros, plus the English -phile, meaning “lover”! ¬†Can you call yourself a Turophile? I know I definitely can!

 

SPICED Supper Club Menu

Really looking forward to seeing everyone who has booked for the Supper Club on the 8th September. Below is the menu, we hope you like the sound of it!

Supper Club Frome

Spiced Supper Club

SPICED Supper Club in Frome
SPICED Supper Club 8th September at the Three Swans in Frome
We are very excited to announce that the next SPICED Supper Club will be held on Friday 8th September at the Three Swans in Frome. The first two were a sell out and we are hoping that this will be the same!

All of our menus are based around spices from around the globe, which Jesse Davies uses in different ways to create dishes that are full of flavour. Expect authentic Asian, Middle Eastern, African and South American cuisine, cooked with love and passion.

£25 a head, with a maximum of 50 diners. Serving starts at 7.30pm and ends around 10.30pm.

More dates and a new SPICED supper club in Marshfield to be announced soon.