Tag Archives: Surrey

Little Spice

Blog, Local producer, , , , , , ,

A new food start up based in Surrey selling a range of beautifully balanced spice mixes.

I met Sarah Lazell on twitter! It’s been a brilliant place to meet and connect with other Surrey based food lovers. Sarah sent me some samplessarah lazell little spice 6x9
to try and then a few weeks later we decided to meet in a lovely independent teashop, in Reigate. Meeting people behind the brands is a really important element of my reviews, plus of course there is always food and cooking as a shared interest.

After taking a degree in Advertising Sarah enjoyed a busy working life before her son was born. In time that daily commute into London suddenly lost its appeal and Sarah decided to realise her dream of starting her own business. Combining spices had always been a hobby so it soon became the focus of her new adventure and she had plenty of encouragement from her friends who already loved her mixes. Sarah grew up in a family who were creative with food and it seemed natural to carry this in to her own home. Loving the ability spices have to enhance natural flavours in food she started to create her own signature combinations. Spices we agreed can totally lift a meal without compromising the healthfulness of a dish in a way that other ingredients can’t match.

Happy to start small with a young family she spent time researching and blending her mixes until she was 100% happy with them. Friends and family became testers and their valuable feedback used to tweak the recipes. For example combining three different types of pepper in her awesome pepper mix demonstrates admirably that pepper is not just pepper and each different variety adds new flavour compounds. This has a direct impact of the way this blend can work with different foods.

spice range little spice9x7

 

Launching last June as ‘Little Spice’ Sarah has six spice mixes in her range and will add seasonal products too! I have been trying out these mixes for the last couple of weeks and love the results.

I have added ‘just one more thing’ a chili mix to stuffing for roast chicken and sprinkled it on cottage cheese and labneh (strained yogurt). The addition of smoked paprika, chipotle and cinnamon has just the right attitude and punch. Just as Sarah intended it adds a flavour boost and kick to get your taste buds twitching (in a good way). I used English Country Garden mixed with polenta to coat some chicken fillets, pan fried and cut into strips they topped a coleslaw seasoned with Glitterati (a mix of pink salt, white pepper and pink peppercorns) and some toasted pumpkin seeds: huge success.

little spice trio

Spirit of Herbs went on a joint of pork and its fennel and lemon peel notes mixed with rosemary, thyme and garlic balanced the fattiness of the meat and I have never seen crackling disappear so fast. Awesome pepper is a combination of pink, long and black pepper ground to a slightly crunchy finish, which adds texture too and gives a much more complex taste sensation on the palate, this I teamed with fresh vine ripened tomatoes

I have to say when I first looked at these products on the Little Spice website I was skeptical. However I know never to dismiss any food product until you have sampled. That was a good call as I have been surprised at how good these blends are. Well priced too, at just £3 as if you had to go and buy all the spices individually it would be inhibitive. A perfect size for stocking fillers, hampers, inspiring lazy cooks or just for adding an extra pizzazz to family favourites. You can buy these online, or at events (see website for details).

http://www.little-spice.co.uk

Surrey Food and Drink Network

Sarah runs a closed Facebook page for small food producers or those who are thinking of starting up to support each other and share information. If you would like to join please contact Sarah via her website.

Find my recipe for Spiced Chicken Traybake using Sarah’s spices here

 

 

 

 

 

 

Village Greens Farm Shops

Blog, Farm Shop, Food fair, Gourmet food shop, Grocery shop, local food shop, Local products, , , , , , , , , , , , , ,

Award winning ethical farm shops in Ockley and Dorking run by owners Catherine and James Dampier who have stuck hard to their founding principles 

The upside: This is ethical trading at it’s finest with all suppliers fully researched before products are listed 

The downside: Be prepared to pay for quality and integrity but its totally worth it

The flip-side: Both shops are in lovely locations and at Ockley you can enjoy a take-away coffee in their very own bee garden across the road

Full details of both shops are listed below

James and Catherine Dampier gave up successful jobs to start their food business and through hard work and determination have made their mark. In a climate where spurring food retailers are eager to undercut each other and suppliers how did a business set up on ethical principles fare?. Its eight years since the first Village Greens shop opened in Ockley near Dorking. They wowed locals with their well sourced range of preserves, chutneys, local cheeses and meat. Word of mouth, local press, social media and a changing perception of food buying have all played a part and with two shops under their belts and a loyal following this business is thriving. James and Catherine are the first to admit this hasn’t been easy but this creative innovative couple have dug their heels in and stayed the course where others have not.

With their first shop in Ockley they also have an acre of land to grow their own produce and flowers. In the summer months they sell their home own salad leaves, fresh herbs, courgettes, beans, kohl rabi and fruit. What they are not able to supply themselves is sourced locally from within a 30 miles radius of the shop. Currently they have eighteen suppliers who are within ten miles who provide beef, lamb, chicken, sausages, ice cream, wine, chocolates, bread, milk, cream, cheese, cakes and more. Providing a fair deal to their suppliers is part of their winning ethos as is employing local people to help in the shops. This also extends to using local materials and tradespeople proving that with a little extra thought and care this is an achievable aim.

At Denbies they also grow vegetables and flowers in the walled garden on the site loaned to them by the owners for this purpose. This means that in season the produce for both shops has travelled metres to be sold. In addition to the farm shop they also sell garden plants including herbs. This shop also has a deli counter where cheese and charcuterie can be cut to order rather than just pre-packed items.

It’s the food here of course that creates the winning element for me and I just wished I lived a little closer to be a more regular shopper. Those lucky enough to do so can take part in the vegetable box scheme too. These are prepared every Friday for pick up at either of the two shops are for delivery providing you live between Ockley and Dorking. Both shops boast a eclectic stock of cooking ingredients, fresh free range poultry from Etherley farm, sausages from Bangers Galore. Luxury chocolate comes from a selection of local producers such as Cocoa Bonbon and Kokoh, artisan bread from Chalk Hills and Capel Bakery.

 

 

Village Greens hosts a  meet the producers days at their food fairs held every year and samples are a regular feature! last time I was lucky enough to sample Silent Pool Gin which is fabulous (and coming from a non gin drinker this is epic) and perfect lemon drizzle cake from Chalk Hills Bakery. On each visit you’ll find new stock, nibbles and a friendly knowledgable welcome. This venue gets a highly recommended from me!

Village Greens Farm Shops are located at:

Coles Lane
Ockley
Dorking, RH5 5LS
01306 713474

Denbies Wine Estate
London Road
Dorking, RH5 6AA
013606 880720

www.vgfarmshop.com

Yumn Brasserie

Blog, Restaurants, Reviews, , , , , , , , , , , , ,

66-71 Southend, South Croydon, CR10 1BF

A slick newcomer in the up-and-coming South End restaurant quarter of Croydon serving classy east west food in an interior designed space

The upside: Expertly executed, Western and Asian dishes from Yumn’s Indian chef who trained in classic French cuisine.

The downside: I wish I lived a bit closer; it’s a bit of a hike for dinner from Guildford.

The flipside: This is a restaurant with vision taking apprentices into the kitchen for full training and they make everything they serve from scratch.

First off the décor here is stylish – it’s clearly been interior designed too a high standard. Cleverly laid out areas for couples, larger parties and even a private dining room has been carved out in this large room. A large bar with seating offers another alternative.

YUMN brasserie interiorOnce seated water was served almost immediately and the menu not long after. Now the menu immediately concerned me (unnecessarily as it turned out) because it had an obvious East/West theme and it was large. We’ll come back to that later!

My sister and I decided to eat off both sides of the menu to see if they could pull this off here. Ordering up two starters I chose spicy chick-peas on a crispy puri (£4.95) and my sister scallops with hummus and beef vinaigrette. Both our choices were original, innovative and intriguing – so far so good. While awaiting the starters some warm from-the-oven sun-dried tomato bread arrived with butter. The waiter confirmed it was made on site and it was a perfect start to our experience.

Our starters arrived plated with care. My chick-peas were on a delicate crispy puri, topped with lightly dressed salad leaves on seasoned raita. I really enjoyed this but, as a spice-loving girl, it could have been hit with even more cumin and chilli. The scallops were fresh, fat and succulent. The beef vinaigrette was innovative and blended with the smooth humus and crunchy pistachio nuts. Here, the attention to detail is good.

YUMN starters

For mains again we took a dish from each side of the menu, my herb crusted hake was hot, fresh and with crispy skin over tender flesh, served on top of Dauphinoise potatoes with a herby beurre blanc. This was a balanced, seasoned dish (£14.95). Our other choice was lemongrass chicken with rice and prawn crackers (£12.50) it was aromatic, flavoursome and freshly cooked with tender chicken pieces and creamy sauce. By now we were very impressed. The menu has plenty of choice too, from grilled meat, fish and burgers on their fancy Josper Grill ( a closed charcoal grill ) to lighter salads and pasta. Wine recommendations come with each dish too and the list itself is well priced with plenty of choice.

YUMN mains

We hardly had room for pudding but decided it would be rude not to share something from the dessert menu and chose the pineapple tarte tatin with pina colada ice-cream (£6.50) although the creme brulee and sticky toffee pudding were also tempting.The dessert was light crispy and perfectly accented by the expertly made ice-cream. This we concluded is a professional outfit with top attention to detail. I had mint tea to finish from the Rare Tea Company (£2.20) and my sister a coffee supplied by Coffee Torelli (£2.40).

YUMN pudding

Joined by owner Kulsum Hussin for dessert we discovered that she grew up in a family of restaurateurs. Although trained as an accountant, a restaurant of her own was always the dream. Education it appears is also top of the agenda and is the reason behind the fabulous hand made breads, patisserie, pastries and sauces that emerge from Yumn’s kitchen. The restaurant is a training centre currently with three local apprentices. In 2003 Kulsum launched Welcome Skills in Bangladesh with the University of West London. A training provider of British qualifications such as NVQs to empower people to gain skills that are in short supply in the hospitality industry. Her current head chef from Bangladesh started in her training centre back home before coming to the UK. With a stunning CV under his belt (Conran restaurant, Hotel du Vin and G Hotel Galloway) he has the ability to run a menu with ease that crosses continents. With a strong kitchen team, on the job training and a dedication to excellence this business has it all.

This venue is already doing a roaring trade in the evening and weekends where you need to book ahead but lunchtimes are less so. It’s worth a visit even if it’s a bit of trip from home.

 

0208 861 2336

www.yumnbrasserie.co.uk

 

Blueberry and Cashew Bars

Blog, Recipes, , , , , , , , , ,

avocado lime cheesecakeWhen the ‘Hemsley and Hemsley’ book was published we all fell in love with their avocado cheesecake and spiralised veg to replace noodles.  I bought their book based on the avocado and lime cheesecake recipe that appeared on their twitter feed one afternoon. Intensely green, it looked wonderful. My dinner guests agreed and I couldn’t help thinking about all the possible versions you could make using their recipe as a formula. Here is my first attempt, which although rather dark in colour owing to the use of dried blueberries, was astonishingly good. When I make this again I will experiment with fruit for a lighter hue.

Before you start you need a food processor to make this and an oblong loose-based tin measuring approximately 10 x 36cm (use a round one if necessary). You also need to soak the cashew nuts and blueberries overnight. This is a great dessert to make if you are entertaining vegetarian or vegan guests. Brilliant also when soft fruits are not in season.

For the baseblueberry cashew bars

125g nuts (not roasted), pecans and walnuts work well (or use a mixture)

45g desiccated coconut

85g raw cocoa nibs (optional)

185g dried fruit (I used a blend of cranberries, sultanas, cherries & goji berries)

3 tbsp melted coconut oil

 

The topping

225g raw cashew nuts

200g dried blueberries

125ml almond milk

1 tsp Manuka honey or Agave nectar to taste

4 tbsp melted coconut oil

Edible primrose petals or other flowers to garnish

The day before you want to make the bars put the cashew nuts and dried blueberries into a bowl and pour over the almond milk. Cover and leave overnight, mixing a couple of times.

First make the base. Place all the ingredients apart from the oil in the food processor. Process until finely chopped. Add the coconut oil then pulse and tip the mixture into the loose-based pan. Press down evenly with the back of a metal spoon until tightly packed and chill whilst you make the topping. Use the food processor again for the topping. Place all the ingredients into the bowl and blitz until the mixture is smooth. It may look like a lot and be quite gloopy but it will set. Pour the mixture onto the base and chill for at least 2-3 hours before serving. Cut into bars but not too thick this is quite rich!

bb cashew bar 9x6_edited-1

Variations

For the base: Use the recipe as a formula here. You need to keep the ratio of nuts to fruit with the coconut oil. Stick to the amounts by always using 125g nuts to 185g fruit.

For the topping: Keep the ingredients the same ratio but experiment with different fruit. Blend dried and fresh fruit but be careful not to make the mixture too sloppy. Cashews are the best nuts to use for this as they blend down to a creamy texture more easily than others.

 

 

 

Pinch of this

Bakery, Blog, Local producer, Products, , , , , , , , , , , ,

A new addition to the gluten-free market selling meticulously hand crafted macarons, brownies and cupcakes amid a growing repertoire of baked delights to those seeking a ‘free-from’ diet. 

When Mark got in touch with me in September 2014 he was right at the start of his new business journey. After chatting about his business he asked if he could bring over some samples of his delicious gluten-free baked goods. While we drank tea and tried the delicious stash of goodies I got the lowdown.

cake_trio_pinchofthis18_9

Growing up in West Yorkshire Mark went on to work abroad for many years. In Amsterdam, Mark was made redundant and found that he had a choice to make. Find another job or use his pay-off to follow his dream and start a bakery. He chose the latter and moved back to the UK where he is now based in Surbiton. With a background in microbiology he breezed the food hygiene course and was ready to find his niche. Researching the bakery market this entrepreneur decided to focus on the gluten-free market, which he rightly perceived is a growth area.

macaroons_6x9The first product area to launch was a range of delicately flavoured macarons, brownies and cupcakes. Now produced in 22 different flavours the macarons are a hit. I sampled the pistachio and cardamom, raspberry and expresso with Baileys all of which were sweet and subtly flavoured without being sickly. The raspberry in particular stood out as it was such an intense berry pink. But I always have time for a chocolate and salted caramel which had the perfect balance of salty and sweet. Macarons aside this micro-baker also churns out USA style peanut butter brownies – rich, moist and so mouth-meltingly good. I wish I had taken up his offer to leave the entire tray for my family (doesn’t always pay to be polite but I knew I would end up scoffing the lot). The cupcakes were deliciously soft and tasty too. Another recent addition is the polenta, almond and raspberry cake using locally grown berries.

Free range eggs are sourced from a farm a couple of miles from Mark . Most of the fruit comes from local allotment keeper Derek Hale who runs a vegetable and fruit delivery service to locals. Doves Farm gluten free flour is supplemented with ground almonds, polenta and other free-from options. Whilst local is important to Mark more exotic ingredients like almonds have to come from farther afield.

You can buy these goodies online or at various markets that Mark attends to raise brand awareness. He also sells his products to a couple of local cafes and a deli. For a full list of events and stockists check out the website (listed below). Prices vary depending on whether you buy online or at a market. A box of mixed macarons start at £7 for six, brownies are from £2.25 each. Larger cakes can be ordered online (give at least 5 days notice) and can be delivered depending on distance. Mark is currently experimenting with new lines and recipes, which he hopes to introduce over the next few months. His ethos is that his cakes should be so good that they stand up against any other cake on the market. Gluten-free is not a compromise here.

brownie with fork9x6

 

So far he has met his challenge and his steadily increasing sales are a testimony to this. I am looking forward to seeing him at some of the food fairs this summer and sampling new recipes.

www.pinchofthis.co.uk

07985 441 151

twitter button@pinchofthisuk

 

Apple, Carrot and Pistachio Cake with Coconut Cream

Blog, Recipes, , , , , , , , ,

Screen Shot 2015-02-05 at 14.43.07

 

I love making oil based cakes as they retain a moist melt in the mouth texture. By incorporating vegetables and fruit you create a denser texture but the oil ensures a lighter finish.I used duck eggs as I had them in the fridge and know that some bakers swear they make better cakes. Use hen’s eggs of course if you don’t have ducks readily available. Using a good quality stone-ground plain wholemeal flour here adds a deeper nutty texture to the sponge plus it just wouldn’t be the same with white. I usually leave the skin on eating apples when I grate them but go ahead and peel them if you prefer. This is the perfect way to use up slightly wrinkly apples from your fruit dish.

carrot apple pistachio

Makes 12 generous slices

Before you start line a 24cm round cake tin with silicone paper. Give the sides a bit of height with paper if the tin is not that deep.

Pre – heat the oven to 180°c / 160 fan° c
carrot apple cake

For the cake

3 ducks eggs, separate the whites and yolks

150g runny honey

125ml rapeseed or sunflower oil

2 sweet red eating apples, cored and grated

150g carrot, peeled and grated

2 teaspoons ground cinnamon

½ teaspoon ground cardamom

225g fine stone-ground plain wholemeal flour

2 tsp baking powder

½ tsp bicarbonate of soda

I lemon, zest and juice

75g chopped pistachio nuts

Topping

200g *Philadelphia light cream cheese at room temperature

Honey to taste (I used a teaspoon)

Lemon zest (see above)

25g coconut powder

Place the egg whites in a clean mixing bowl and whisk until its stiff enough to form stiff peaks. If you are using a stand mixer transfer the whites to another bowl for later. Add the egg yolks, honey and oil to the bowl and whisk on high until the mixture looks creamy. Using the beater gently fold in the apple and carrot. Mix the spices, flour and raising agents together and fold into the batter with the lemon zest and pistachios. Finally stir in the egg whites. Spoon the cake mixture into the prepared baking tin and place in the pre-heated oven for 35-40 minutes. Remove when the cake is firm to touch. Remove from the tin after 5 minutes and cool on a rack. Now make the topping. Mix the cream cheese in a bowl and add the honey and lemon zest. Sieve in the coconut powder and chill until required. When the cake is cool remove the silicone paper and top with the cream cheese frosting. Decorate with ground pistachio’s. I also used some dried cornflower petals which you can buy in some specialist food shops or online here.

*I don’t usually specify brands but a lot of own label cream cheeses have stabilisers in them. As soon as you mix them they break down and make the icing runny. Very annoying. Philadelphia is more stable which means you can use the light version and keep the creamy texture. For vegans use coconut cream instead.

Emmas Cake House

Bakery, Blog, Gourmet food shop, Reviews, , , , , , , , , , , , , , ,

A highly skilled baker and cake decorator whose products are unbeatable for taste and appearance

Main event: Gorgeous celebration cakes, which look too good to eatemma6x9

Is it worth the calories? There is cake and then there is Emma’s cake

Tips: Order in advance for special celebrations; these cakes take time to create

After graduating in Hotel Management in 1993 Emma Fuller completed a graduate programme at Harrods, which included merchandising and restaurant management. Next, as a wine merchandiser for Marks and Spencer, Emma gained an experience mix that gave her an enviable foodie CV. Proven in her next move when she became a restaurant and hotel inspector for the AA, leaving eventually to start a family. But bubbling under all this high-powered work Emma had been nurturing a love of baking. Cake making didn’t emerge as a possible career path until later.

Moving out of London and with young children at home Emma’s baking interests were allowed to flourish. First she decided to develop her decoration skill set and spent three years attending evening classes in Horsham. Not content with those skills she gained a coveted place on the intern programme with Mich Turner MBE, a celebrated cake maker and owner of the Little Venice Cake Company.

emma cake trio

Since completing her internship Emma’s cake business, ‘Emmas Cake House’ has flourished. Working hard to establish her customer base she has wowed us with her stunning cakes. I first met this star baker at a networking event and it was love-at-first-bite with her signature salted caramel cake. There are not many cakes I would break the ‘no carbs’ rule for but these are an exception and I don’t think anyone else gets the salt sweet combination as precise. Emmas Cake House stands apart as this business is built on making wonderful cakes presented in a modern and stylish format that floats high above the competition. Without a retail outlet Emma attends food fairs, craft and Christmas events to showcase her products which you can also buy online from her website.

On our journey around Surrey we see a lot of cake stalls selling predominantly cup cakes many of which look great but are pretty average to eat. Serious cake eaters are Emma’s target market and she knows how to keep the orders rolling in. Whilst we chatted about her baking career Emma cut me a slice of her carrot cake. It almost seemed a criminal act to take a knife through the vanilla seed speckled icing, spiked with lemon curd to add a citrus kick. The cake itself is dense but not heavy, moist and cuts faultlessly. The fruit is soaked for 24 hours in brandy before preparation. After cooling, the baked sponge is liberally doused in syrup adding a luxurious mouthfeel. Finished with icing, this is a cake to celebrate with.

emma cake triojpg

Christmas for Emma’s Cake House is a core element of her business. Emma designs three new-look Christmas cakes each year which she sells by attending events and through her website. In addition to cakes you’ll find jars of gingerbread stars, gingerbread houses and jar cakes. All of Emma’s recipes are executed with precision and attention to detail. This is so that she gets the most out of the quality ingredients, for example using brandy soaked fruit, muscovado sugar, fresh spices, nuts and free-range eggs whilst using only small amounts of flour gives the cake a rich moistness and luxury that hard to achieve on a tight budget. Not surprisingly the retail prices of her cakes reflects her investment in ingredients with Christmas cakes starting at £29.95 each. Having seen first hand the effort and care that goes into the baking here the phrase ‘worth every penny’ springs to mind.

It’s not just baking that keeps Emma busy, more recently, helped by the time spent with Mich Turner, Emma demonstrates at cake and bake shows and does tutorial videos and even boasts Lakeland among her clients. Emma is also in demand for food styling for photo shoots.

Her cakes are so revered in the Surrey food community that they have just been featured at the Houses of Parliament. This event, which was organised by Local Food Britain  showcased some of our county’s top food producers to Government.

The accolade to Emma and her cakes doesn’t really get much higher than this.

 

The Cake House on Facebook emma _carrot_cake

www.emmascakehouse.co.uk

Text and images Shirlee
Text and images Shirlee

 

 

Araceli’s

Blog, event caterer, Restaurants, Take Away, , , , , , , , , , ,

Eat Surrey is delighted to announce that Araceli has opened their first restaurant in Woking and of course the food is as good as ever!

16 Commercial Way, Woking GU21 6ET

Authentic Hispanic street food produced by a native Mexican in the heart of Woking

ARICELI

The upside: Soft overfilled burritos, crispy tacos and cheesy nachos

The downside: They close at 9pm and on Sundays and Bank Holidays!

The flipside: This lovely independent has a made a smooth move selling from a van to a proper location in Woking!

Surrey isn’t really known for its street food so when a dedicated food friend told me about this Mexican I knew it deserved a visit. This colourful mobile unit fills one end of this slightly dreary market, like a desert oasis. Outdoor tables are set out with vibrant patterned cloths and the van itself with its large signs and menu boards stands out a mile. The market is being developed and although Ariceli didn’t get a stall in the new market walk she has a better venue in Commercial Way. With a proper kitchen and a squeaky clean venue its better than ever!

ariceli woking

The menu revolves around pulled meats marinated and cooked freshly every day. There are traditional Mexican recipes, for example, chicken with smoky chipotle and tomato. There’s also pork seasoned with orange and spices cooked overnight in a banana leaf plus brisket with traditional spices. Add to this, rice, black beans, guacamole and sour cream and the flavours start to build. Pica de Gallo, which is a mix of finely chopped onion, tomato, fresh coriander and Zaca Zaca (a hot chilli sauce) end the assembly line. Vegetarians don’t miss out here with a mix of caramelised onions, mushrooms, peppers and cheese. How, I pondered, did this Mexican food find its way to Woking?

Araceli spared a few minutes to share her story. After finishing her training as a lawyer in Mexico City she soon realised that this was not the life was not for her. So she followed her love of cooking and started making tacos and burritos, delivering them to offices at lunchtime. Her business thrived but falling in love and marrying a British expat eventually bought her here. Building on the success of her first business she decided to set up shop in Woking.

aricelis_trio

On each of my visits there has been a constant stream of customers, arriving on foot and by bicycle. There is a buzz of acknowledgement that this is a cool place to pick up lunch. Portions are generous and even though I opted for a Naked Burrito (£5.50) with Cochinita Pibil (pulled pork) served minus the soft wrap, the rice, beans and meat made a satisfying healthy lunch. My daughter had a Chicken Burrito (10”, £5 or12”, £5.50) and loved the additions of guacamole, sour cream and the Pica de Gallo giving depth to each mouthful. The wrap is tightly secured with foil keeping it warm while you eat and stopping it falling apart – high risk since they pack to the maximum.

ariceli duo

ariceli menu

All the pulled meats are cooked until they are melt-in-the-mouth which is perfect for the format. We also shared a portion of nachos. These light corn tortillas were sprinkled with cheese and heated then topped with the same sauces used for the burritos. They were moreish – the melted cheese with the crispy chips were hard to resist. My carnivorous teenage son went for the 12″Beef Burrito (£6.00) and polished it off demanding a return visit ASAP. We’d had tacos on a previous visit and can vouch for them too. This is delicious, healthy fast food and a real Woking asset.

With their new venue up and running they are looking to expand the menu for evening dining as they also have a licence! Keep up to date with them on facebook and twitter (links on the website)

www.aracelis.co.uk

 

 

 

Blueberry tart

Our blog, Recipes, , , , , , , , , , , ,

This is my version of a recipe given me to by my uncle’s American girlfriend who is a fabulous home cook. At first sight the recipe lacked appeal, but being packed with fruit and highly recommended, I gave it a whirl. It was light, bursting with flavour and really simple to prepare. A few tweaks makes it both vegan and gluten free too. I exchanged half the flour for almonds but feel free to swap it back if you want. The vinegar adds a welcome acidity and binds the crust.

Use a 22cm loose-base flan tin

Crust:blueberry-TART

100g butter (slightly softened)
100g ground almonds
100g plain flour
25g golden castor sugar
1 tablespoon white vinegar
Filling:
500g blueberries
1 tablespoon plain flour
100g castor sugar
3 teaspoons of ground cinnamon
Topping:
250g blueberries
Icing sugar to dust

Pre-heat the oven to 200°C/ 180°C fan / gas mark 6

Prepare the crust first. Place the flour, sugar and almonds in a mixing bowl and rub in the butter. Add the vinegar to form a dough. It might be a little crumbly but that’s fine. Press the dough into the base and around the sides of the flan tin. Whizz the filling ingredients together in a blender, pour over the crust and place in the oven for 35 minutes. Remove from the oven and leave to cool. When you are ready to serve, top with the fresh blueberries and dust with sugar. I served this with a dollop of half-fat crème fraiche and a drizzle of honey.

Download a pdf of the recipe for  blueberry tart

Text and images Shirlee
Recipe and images Shirlee

Ildiko’s Chocolates

Blog, Local producer, Local products, , , , , , , , , , , ,

Artisan chocolate producers who excel in combining the unexpected!Tamas and Ildiko

Main Event: High cocoa solid chocolate bars studded with an inspiring array of gourmet ingredients.

Is it worth the calories? With antioxidants, calming endorphins and evidence that it protects again heart disease too (in moderation) it’s more than a value added treat.

Last summer’s fact-finding trips to food fairs yielded some local treasures, among them Ildiko’s chocolates. It’s hard to resist the allure of intensely red and purple berries nuzzling into white, vanilla speckled chocolate for long. The eye-catching tummy rumbling pull of gorgeously displayed slabs of dark, milk and white chocolate dotted with the familiar and unexpected led me, months later, to a little kitchen in Surrey.

Ildiko's chocolate_trio

 

When Ildiko was growing up in Hungary she used to bake with her grandmother. If there were any leftover ingredients she loved to create chocolate treats for her family. Studying science at university and stimulated by nature Ildiko became an environmental engineer. It never occurred to her that one day she would leave it all behind to help start an artisan chocolate company. After marrying Tamas they moved to the UK with their young family and he followed his career in hotel management. Not sure what to do and needing something to fit in with a young family Ildiko started to make confectionary and in particular, pralines. These didn’t seem to have the same appeal here as they did at home but when Tamas suggested chocolate slabs with freeze dried fruits and they decided to give it a whirl.

ildiko_chocs_9x6

First they sourced their chocolate experimenting with a few suppliers until they felt they had the base for their eclectic toppings. With high cocoa solids quality chocolate perfected, they started to experiment with flavours. To differentiate they searched out ingredients that flirt and tease the chocolate giving it a quirky edge. Starting with freeze dried fruits Ildiko soon found that strawberries, raspberries and blueberries were a hit with their growing customer base. Later they added dried goji berries, coconut and pomegranate seeds combining them with smoked sea salt wasabi peas, rose, violet and mint leaves. Their product list demonstrates their devotion to ‘out of the ordinary’. My current favourite is a sultry, sweet caramelised chocolate with raw cocoa nibs and smoked salt. It has texture, a subtle salty crunch offset by the sweetness of the chocolate and a bitter note from the raw cocoa nibs.

ildiko choc trio

When I visited this artisan producer at home in Walton-on-Thames they had just started to make a batch of caramelised white chocolate which is achieved by slowly baking the chocolate in the oven for several hours.  It must be stirred regularly so it doesn’t split and is cooked evenly. We did a blind tasting of their product against Vahlrona and it’s simply better in every way. Creamy, mouth meltingly smooth, it has a delicious caramel note taken to the exact point of no return. Ildiko’s preparation methods are precise – she says her science background has helped. The slabs are crafted from expertly tempered chocolate left plain or flavoured and coloured with natural extracts (strawberry, lime, orange and vanilla). Once poured into waiting moulds they are hand decorated with precision.

Wrapped, labelled and packed freshly for each order or event Ildiko and Tamas run stalls at farmers markets and supply some independent shops in Surrey. These Chocolatiers constantly have a keen eye out for new ideas. Their fascinating store of blackcurrant pepper, chocolate-coated goji berries, dried organic pomegranate seeds and Himalayan pink salt is, I hope, just the tip of this creative culinary iceberg.

Available at:slabs_16x9

  • Farmers markets
  • The Naked Grocer in Walton-on-Thames
  • The farm shop co-operative at the Medicine Garden in Cobham
  • On-line – click here to visit their shop
Text and images Shirlee
Text and images Shirlee