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Cakes meet Architecture

For the past two years some of the world’s most iconic buildings have risen out of butter and flour at the hands of some of the biggest design firms and this weekend just gone was no different, as th WATG’s celebrated Great Architectural Bake-Off made an exciting return during the London
Festival of Architecture. Renowned names in architecture were once again be invited to recreate the world’s most iconic buildings out of cake.

Bake off 2016

Bake off 2016

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CDW Fringe and Food benefits

Because CDW takes place within EC1, and because EC1 has some of the best restaurants and bars in the world (who all take part with great offers), you need to make sure you navigate your way to some of the below to grab some great food and drink deals. You also need to check out the below studio tours, open studios and generally brilliant fringe offers. There are even more options in the links above.

BDP- Fringe

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Kill It, Eat It with Bompas and Parr

A now typically sold out event by the food magicians Bompas and Parr takes place across the next two Sundays at Mondrian London. The event called Kill It, Eat It will do exactly what it says in the title, requiring participants to directly kill their dinner before they tuck into it.

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Cos X Hay New

Sometimes we need beautiful things to help steel us for a commute home during a tube strike. When this situation arises we look at Cos X Hay and imagine a better world.

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Kitchen Aid heaven

We at Despoke often think that the mark of a truly grown up kitchen, someone who seriously has their life together, is the presence of a KitchenAid mixer.  There’s something about their 1950’s fluid design, their chrome bowl and their rather large price tag, that screams- “don’t worry! I know what I am doing! of course I can make my own family recipe Yorkshire puddings whilst being calmly in charge of two under 5 year olds.”  We have no KitchenAid mixer….and feel this says a lot. Ahem.

kitchen aid

Well, stand aside those who laugh at our lack of culinary appliances, for the makers of the iconic Artisan Stand Mixer open their first Experience Store in the world to customers in the heart of London’s West End on Wigmore Street and we are on our way down. Stylishly arranged over two floors, the store is the perfect environment to inspire kitchen designers, budding bakers and serious chefs alike. As well as helping you imagine you are living in a World of Interiors spread.

kitchen aid

Not only does it display KitchenAid’s famous small domestic appliances including the new Artisan Mini Stand Mixer, but also the recently launched range of major domestic appliances such as the revolutionary Chef Touch Sous Vide system and Chef Sign Deep Induction Trays, which offer a perfectly balanced mix of iconic design and professional performance. We have zero idea of what these products do but we know we want them, for to say you possess a Sous Vide system, is to say you are in charge of your own destiny.
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Perhaps most excitingly, the space has a fully functioning demonstration kitchen as well as a cookery school which entertains a rolling schedule of events, offering customers the opportunity to experience the professional results KitchenAid appliances can produce. So, you can try the covetable products in the safe haven of the shop, before buying one and fully growing up.

Click here to book classes and find out more.

by Lassen launches Amfie tableware collection

by Lassen our one of favourite brands and we always like to see what they get up to around Maison & Objet time. Below we show the  exclusive new collection Amfie, which is a first ever move into tableware from by Lassen.

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Friday night treat: Carrots with black garlic & herb yoghurt

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Ingredients:

 

10 carrots, washed

Olive oil

Salt

2 tbsp pumpkin seeds

4 tbsp 1/4 cup (1/4 cup) cilantro leaves (coriander), plus more for garnish

4 tbsp 1/4 cup (1/4 cup) mint leaves

1 clove of black garlic, peeled (available in Sainsbury’s)

4 heaped tbsp plain yogurt

1/4 red chili pepper, fresh or dried (leave the seeds in if you want more heat or add more to taste)

1 tbsp water Continue Reading…

Friday Treat: French onion grilled cheese sandwich

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Hungry? You will be after reading this. Forget trying to cut down, have a proper treat tonight with a simple a grilled cheese sandwich – topped with caramelised onions. Who can resist melted cheese? Not many of us. If the reaction in the office is anything to go by, this comfort food will with doubt become a firm favorite with your family and friends. Continue Reading…

Friday Night Treat: Chimichurri Shrimp

Easy Shrimp recipe you will love!!

Chimichurri Shrimp

 Try this tasty low calorie treat tonight. It is perfect as a starter or main; however, you may find it difficult to share!

Ingredients:

  • 1 lbs. Large raw shrimp or prawns (21-26 in a pound) peeled and deveined.
  • 2 tsp. Olive oil

Chimichurri Sauce (you will use ½, save the rest– it is enough for 2 lbs. shrimp)

  • 1 bunch Cilantro or about 1 cup packed
  • 1 bunch Italian Parsley- about 1 cup packed
  • 2 FL. Oz. C fresh lime juice (1-2 limes)
  • 4 FL. Oz. Olive oil
  • 2 oz. Chopped onion
  • 2 garlic cloves
  • Salt 3/4 tsp. Kosher
  • ½ tsp. Smoked paprika- (optional –only if you like smoky flavor)

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Friday Night Treat: Rosemary & Garlic Hasselback Potatoes

grilled jerked chicken with peaches on a skewer

Crispy Rosemary Garlic Potatoes are made with just a few simple ingredients – thinly sliced potatoes stuffed with garlic and rosemary.  This delicious, vegan, gluten free side dish, will satisfy your cravings for French fries, while staying relatively low in fat and calories.

Serves 4-5

Ingredients:

  • 5 Yukon gold Potatoes, scrubbed, patted dry, but not peeled
  • 4 Tablespoons olive oil
  • 8 garlic cloves Garlic Cloves- thinly slice lengthwise
  • 6 sprigs Rosemary
  • Salt and pepper

Method:

  1. Preheat oven 425°F with a rack in the lower-middle position.
  2. Wash and dry the potatoes. Cut thin 0.3cm slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato but don’t worry if you cut through.
  3. Slice the garlic, very thinly, lengthwise. Slip a piece of garlic in every other slit in the potatoes. Tuck a rosemary leaf or two in the other.
  4. Brush the bottom of the baking dish with olive oil and sprinkle dish with salt and pepper. Brush top and sides of potatoes with 1-2 Tablespoons olive oil, (reserving 1 tablespoon for brushing again halfway through baking).
  5. Arrange the potatoes in a baking dish and sprinkle generously with salt and pepper.
  6. Bake the potatoes for 35 minutes. At this point, the layers will start separating. Brush the potatoes again with a little oil, making sure some of it drips down into the space between the slices.
  7. Continue for another 25 to 35 minutes, until the potatoes are crispy on the edges and fork tender. If they begin to get too brown, lightly cover with foil and turn heat down to 400F.  The total baking time is 60 to 70 minutes for average potatoes (if your potatoes are on the small side or are larger, adjust cooking time accordingly.)
  8. Garnish with fresh rosemary leaves.
  9. Serve it with salad.

Via

 

Friday Night Treat: Sweet Potato Fries with Garlic and Herbs

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French fries fans will like these healthy cheese-and-herb-dusted sweet potato fries. To add extra taste and texture, cook with the peel.

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Friday Night Treat: Detox Smoothies

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If you are not in the mood for a drink tonight, why not try a detox smoothie based on herbal tea.

Ingredients:

Start with:

3 cups water
1 bag of detox tea, such as Tiny Tea.

 

Pear and avocado

1 cup tea
1/2 avocado
1 cup fresh spinach leaves
1 pear
2 dates
1 tsp hemp protein

Topping: Buckthorn and mache salad

 

Blueberry, lemon & almond

1 cup of tea
2 1/2 cup frozen blueberries
1/2 banana
1/2 cup coconut milk
Grated zest of 1/2 lemon
1 tbsp almond butter
1 tsp raw rice protein

Topping: Almonds, almond butter and blueberries

 

Raspberry & Strawberry

1 cup of tea
2 cups frozen raspberries
1 cup frozen strawberries
1/2 banana
1 tsp raw rice protein

Topping: Hemp seeds and raspberries

 

Method:

1- Boil the water with the tea bag in and let it soak and cool for 5-10 minutes.

2- Mix into each smoothie and pour into serving glass.

3- Add the toppings.

 

Via

 

Friday Night Treat: Thai pork salad with cellophane noodles

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Serves 4

 

Ingredients:

2 cups cellophane noodles

1 pound ground pork

2-3 Tbs. Chinese five-spice seasoning

3 cloves garlic, chopped

1 tbs. fresh ginger root, minced

2 Tbs. brown sugar

1 cup plain peanuts, roughly chopped

4 scallions, finely sliced

2 cups loosely packed cilantro, chopped

1 cup loosely packed mint, chopped

1 habanero, minced (wear gloves!)

1/2 red bell pepper, finely diced

1 jalapeno pepper, minced

Juice of 1 lime

1 Tbs. soy sauce

2 Tbs. Extra virgin olive oil, divided

 

Method:

1- 1/2 tsp coarse salt?Go ahead and soak the noodles in boiling water for a few minutes and drain. Reserve the noodles in a large bowl.

2- Heat 1 Tbs. oil in a pan over medium-high and start browning the pork. Once almost done, add the five-spice powder. Toss around for a second. Add the garlic, ginger, minced habanero, jalapeno, brown sugar, peanuts and a pinch of salt. Stir to combine and take off heat.

3- To the bowl with the noodles, add the mint, cilantro, scallions and red bell pepper. Add the browned pork mixture and toss to combine. Squeeze the lime juice over the mixture. Drizzle with soy sauce and remaining extra virgin olive oil.

 

Via

 

Friday Night Treat: Fried Mozzarella, Basil and Nectarine Stacks with Balsamic Glaze

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Cook: Fried Mozzarella, Basil and Nectarine Stacks with Balsamic Glaze

 

Time: 15 minutes / Makes: 4 stacks

 

Ingredients:
4 large nectarines or peaches, sliced into rounds
12 large basil leaves
12 ounces fresh mozzarella, sliced into 8 thick round slices
1 cup panko bread crumbs
1/4 cup flour
1/3 cup Parmesan cheese, grated
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne

Balsamic Glaze:

1/2 cup balsamic vinegar
1 teaspoon brown sugar (optional)

 

Method:

 

1- Add vinegar and brown sugar, if using, to a small saucepan and bring to a boil. Reduce, lightly simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and set aside to cool and thicken.
2- In a large bowl, combine panko, flour, Parmesan, salt, pepper and cayenne, mixing thoroughly to combine. In a small bowl, lightly beat the eggs. Take each slice of fresh mozzarella and coat it in the beaten egg, then dredge it through the bread crumb mix, pressing on both sides to adhere. Repeat with the remaining slices.
3- Heat a large skillet over high heat. Add 1 teaspoon of olive oil and sear both sides of the nectarines for 1 to minutes until just warmed, but still somewhat firm. Alternatively, you can also grill the nectarines directly on the grill. Keep the nectarines warm.
4- Add the remaining olive oil to the skillet and when hot, fry coated mozzarella, turning carefully once or twice, until golden and cheese starts to melt but still retains its shape, about 1 minute on each side. Drain on paper towels.
5- To assemble, place one nectarine to a plate, top with 1 slice of fried mozzarella and then a basil leaf. Repeat the layer one more time and finish with a nectarine. Garnish with basil and freshly grated pepper. Drizzle with the balsamic glaze.

Via

 

Friday Night Treat: Roasted Vegetable Galette

Galette

Serves 4-6

 

Ingredients:

 

Crust:

250g wholemeal flour

¼ tsp. salt

115 g chilled unsalted butter, diced

¼ cup crème fraiche

2 tsp. lemon juice

¼ cup cold water

1 spring of fresh thyme, leaves chopped

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