All posts filed under: Food and Drink

Triple Ginger Cheesecake with Poached Rhubarb recipe

It’s that time of year when I fall in love with pink again, even though it isn’t the best colour for my complexion. Beautiful, pink, forced Yorkshire Rhubarb at it’s best! Triple Ginger Cheesecake with Poached Rhubarb Serves 8-12 Preparation time about 30-45 minutes Cooking time approximately 30 minutes in total plus chilling minimum 3 hours Ingredients for the base 100g Duchy Original Stem Ginger Biscuits or Ginger Nuts Finely Crushed 50g Digestive Biscuits 60g butter, melted You will also need a 20cm (8”) spring form tin, greased Ingredients for the filling 4000g forced rhubarb trimmed and cut into 2.5cm batons 50g caster sugar (for the rhubarb) 1 tbsp grated stem ginger 1 tbsp stem ginger syrup from the jar 800g cream cheese (or full-fat soft cheese such as Philadelphia) 75ml double cream 200g caster sugar (for the filling mixture) 1 vanilla pod, split in half lengthways and seeds scraped out 2 whole eggs 2 egg yolks Method For the base, place the biscuits and butter in a bowl, stir well and then press into the base …

Cake Decoration Demonstration with GBBO contestant Flora Sheddon

Village Books are delighted to welcome cookery writer (and Great British Bake Off Star) Flora Shedden on Saturday 18th March for a cake demonstration and chat about her new book Gatherings: recipes for feasts great and small. Flora will share tips and advice needed to produce a decorated cake worthy of the Great British Bake Off and answer any questions you have on cake decorations and all things baking. The book signing will take place after the event. 2pm in The Lounge at St Barnabas Church on Calton Avenue, Dulwich. Tickets are free but should be reserved in advance. Book via the website www.village-books.co.uk or via email dulwich@village-books.co.uk, via phone on 020 8693 2808 or pop into the bookshop on Calton Avenue, Dulwich Village. Flora is 20 and lives in Highland Perthshire, Scotland. Having worked as a gallery assistant, researcher, photographer, costume seamstress and waitress she likes to keep busy. Currently however she has returned to her favourite pastime: writing. And cooking. And photographing. This is the first time she has published her work since creating …

Coq Au Vin recipe

There are two really good things about February – firstly, it means January is over, and secondly Valentines Day ensures it is a really romantic month! So, for all you romantic souls out there who want to prepare a perfect dish for their loved one(s), and those who simply find winter hard to survive and need a good, hearty meal to make things just a teensy bit easier, here is a classic Coq au vin recipe. This wonderful French dish hardly needs an introduction. It is made from chicken braised with wine, lardons, mushrooms, and optionally garlic. Our version ensures a rich, deep flavour that is perfect for a cold winters evening. Enjoy! Coq Au Vin Ingredients 3 Rashers dry cured bacon with the fat trimmed and chopped 12 small shallots, peeled 2 chicken leg, skin removed 4 chicken thighs with bone, skin removed 2 chicken breast, skin removed 3 garlic clove finely chopped 800ml red wine 150ml chicken stock 3 Boquet Garni small handful chopped flat-leaf parsley 250g chestnut mushrooms 2 tbsp cornflower 1 …

Charity wine tasting at Toasted

Link Age Southwark are delighted that Toasted – a bistro, wine bar and wine cellar on Lordship Lane – are kindly hosting a wine tasting event on Tuesday 31st January in support of their work to help lonely and isolated older people in Southwark. Toasted sources many of their wines from small scale, artisan winemakers and guests will learn how these independent growers choose traditional methods to produce organic and biodynamic wines that are refreshingly interesting. The tasting will explore wines from the Loire to Provence, Gaillac and Beaujolais regions. Tickets are available for £25, plus booking fee. This includes a presentation, 6 wines to taste and nibbles. There will also be a raffle in the evening with the chance of winning some lovely prizes. Proceeds to be donated to Link Age Southwark. Tickets are available online here.

Roast Carrot Hummous Recipe

Happy New Year! I know this can be the season of dark nights, empty pockets and the dreaded post Christmas diet, but don’t despair. Spring is only around the corner, and in the meantime I have a lovely receipe for roast carrot humous which I just had to share! This is a great snack or starter, served with crudités or warm flatbreads, or spooned into toasted pittas with salad and/or some shredded cold meat.  Whenever I do a roast I allow for extra carrots so I can make this, but you can use whatever leftover roast roots are around, and if you have some roast onions or garlic, chuck those in too. Enjoy it alone, or get some frineds round to share – good food, good company & laughter are the best antidote I know to the January blues! Roast Carrot Hummous Serves 2-4 Ingredients: 400g tin chickpeas, drained and rinsed 100–300g roast carrots (but can mix in other roast roots, such as parsnips, celeriac and perhaps some roast onion Juice of 1 small lemon …