Rainbow Cookies

Posted in Recipes, Sweet treats by Miss Foodie

This recipe combine two of my favourite things…. Cookies and Smarties! They are very colourful so look super fun and impressive (but are totally simple to make). I’m not going to pretend these are healthy in any way… But like most unhealthy treats, they taste amazing!
Prep time: 20 minutes

Makes approximately 30 medium sized cookies.

Ingredients:

475g plain flour
1 teaspoon baking soda
1/8 teaspoon salt
120g butter (melted)
140g caster sugar
120g brown sugar
2 large eggs
1 teaspoon vanilla
150g Smarties

Method:

1. Preheat the oven to gas mark 5 and line a baking tray with greaseproof paper.

2. Mix the flour, baking soda and salt in a medium sized bowl using a wooden spoon.

3. In another bowl cream the butter, sugar and the brown sugar using an electric mixer. Add the eggs and the vanilla and mix on medium speed until combined.

4. Add in the flour mixture on low speed until combined. Then add in the Smarties and gently fold it into the mixture using a wooden spoon.

5. Scoop a small ball of dough into the palm of your hand and flatten. Place the dough ball onto your baking tray.

6. Bake for about 8-10 minutes. The cookies may feel soft when you remove them from the oven, but they will become crisper when cooled.

7. Remove the cookies from try and let them cool on wire racks. Store in an airtight container for up to 3 weeks. Then, enjoy!

19Sep2016

Hoppers

Posted in Indian, Restaurant reviews by Miss Foodie

Verdict: 9/10
Location: Soho
Price: £20-25 including drinks

I’d recently seen Hoppers listed on Time Out’s top 100 London restaurants of 2016, and it is definitely deserved of that title! The restaurant is great, and brings an under utilised cuisine to the heart of soho. Hoppers features Sri Lankan and South Indian inspired dishes.

My first introduction to South Indian cuisine was at my best friend, Priya’s, wedding in Chennai. Our meals were served on banana leaves (which as a bonus means no washing up!!), the rotis were divine, and the curries were so delicious! Yet so simple. Definitely up there with some of the best dishes I’ve ever eaten. It was such a special weekend… Made even better by the amazing food!

Banana leaf dinners at Priya’s wedding

with the beaut bride!

Sri Lankan food is pretty similar in flavour and style – full of creamy coconut curries. Deeelish.

So once I was back in London I was obviously keen to visit Hoppers, the latest venture of the Sethi siblings, who are also responsible for Gymkhana and Bubbledogs. It did not disappoint.

The Hoppers are made from a batter of fermented rice and coconut milk. In simpler terms, they are basically bowl shaped savoury crepes. They are served on a thali (lined with a banana leaf, even!) with several fresh chutneys and complemented with a Kari (curry).

The cashew curry is creamy and coconuty, and the bone marrow oozing with flavour. These were my two favourite dishes of the menu, though everything I tried was delicious! The menu is simple and limited, but all dishes feature carefully paired flavours, which work really well together. It’s a true example of quality over quantity!

Bone Marrow kari

It’s also hugely good value for money. A filling meal would not set you back more than £20/£25, including drinks – something that’s largely unheard of in soho.

The interior is colourful, featuring glossy wood, a rattan ceiling and vintage Sri Lankan posters dotted around the walls, reminiscent of Tamil roadside shacks.

The only downside… You will most definitely have to queue. The restaurant is tiny, with perhaps a maximum of 50 covers. And no reservations. I’m talking 3 hour waits here. I’ve even arrived at 6pm and been told that they are taking no more names on the waiting list for the evening. It’s just THAT good!

Restaurant details:

Address: 49 Frith St, London W1D 4SG

Website: www.hopperslondon.com

Email: info@hopperslondon.com

12Sep2016

Miss Foodie’s Granola Bars

Posted in Restaurant reviews by Miss Foodie

I’ve always considered those store bought granola bars to be the healthy alternative snack to a chocolate biscuit, but after reading what was actually in them I realised they weren’t so healthy at all! So, I’ve come up with my own recipe for a tasty AND healthy granola bar.
These are packed with flavour, and are made from dried ingredients, so they keep really well for a few weeks and can be made in big batches. They’re perfect for taking to work as a snack or for an on-the-go breakfast!

Prep time: 30 minutes

Makes 12 granola bars

Ingredients:

175g Rolled oats
50g dark chocolate – cut into small chunks
10g Fresh ginger, finely chopped
Zest of one lemon
Zest of one orange
30g Dried blueberries
30g Raisins
30g Dried apricots – cut into small chunks
125ml runny honey
8 medjool dates (pitted)
100g mixed nuts – I use cashews, pecans, almonds, walnuts, Brazil nuts
2 tablespoons Sunflower seeds
2 tablespoons Chia seeds
1 tablespoon water

Method:

1. Blitz the medjool dates in a food processor until they bind into a sticky dough forms. Then place in a mixing bowl. These are what will bind your granola bars together.

2. Put the nuts in the food processor and blitz for a few seconds. You don’t want them to be very finely chopped, but rather still a bit chunky. Once done, place in the mixing bowl with the dates.

3. Add the oats, chocolate, dried blueberries and apricots, the raisins, ginger, and the orange and lemon zests to the mixing bowl. Stir all the ingredients using a wooden spoon so they are mixed well

4. Add the runny honey and water and stir again. Try to make sure the honey and date mixture are evenly incorporated throughout to ensure the mixture sticks well together.

5. Line a square or rectangular baking tray with baking parchment.

6. Spoon the mixture into the baking tray. This is where a bit of elbow grease is required! Pat down with the back of a spoon until it is tightly compact. This part is very important in making sure the bars glue well together.

7. Throw in the oven at gas mark 3 for 30 minutes. The top layer should be golden brown once removed from the oven.

8. Remove after 30 minutes and leave to cool. Then, cut the mix into bars.

9. Store in an airtight container for 2 – 3 weeks (Though they’re so tasty they probably won’t last that long!)

1Sep2016

Cacao Energy Bites

Posted in Snacks by Miss Foodie

I’m jumping on the Energy ball bandwagon with these cacao energy bites! They are super filling, and taste like mini chocolates.

They are perfect as a healthy snack for work or a pre-gym boost! Plus, they are so easy and quick to make, require no baking, and can be made in big batches and stored in the fridge for a few weeks.

Prep time: 15 minutes

Makes 25-30 energy balls

Ingredients:

400g mixed nuts – I use almonds, walnuts and Brazil nuts
10 pitted medjool dates (if you can’t buy them pitted you can take out the seeds yourself)
3 tablespoons raw cacao powder
4 tablespoons runny honey

Method:

1. Put the mixed nuts into a food processor and blitz until they are broken up into tiny shards

2. Put the medjool dates into the food processor and blitz again until the nuts and dates are blended together

3. Add the honey and the cacao powder and process until a sticky dough has formed

4. Roll into balls using your hands

Store in an air tight container in the fridge for up to 3 weeks! Bon apetit.

28Aug2016

Gunpowder

Posted in Indian, Restaurant reviews by Miss Foodie

Overall rating: 3.5 stars
Price: £30 approx.
Cuisine: Indian
Location: Liverpool Street

After at least 50 visits to my favourite Indian spot, Dishoom, I was eager to head down to it’s rival, Gunpowder, to see what all the fuss was about. Its clever name, ‘Gunpowder’ alludes to the area’s history as the Old Artillery Ground, as well as the traditional indian spice.

However, there is nothing traditional about the menu. The flavours are a fusion of Bengali palettes from owner Harneet Baweja’s native background and Head Chef Nirmal Save’s Mumbai heritage, but presented in a truly European style – I doubt you’d find a whole grilled broccoli at your average curry joint!

We had the paneer (the best dish by far), the okra fries, the aloo chaat and the kale and aubergine salad. The first 3 were great, the aubergine salad was a bit of a let down and didn’t really work as a salad. The dishes are small and great for sharing. It would have been nice to see some bread options on the menu for variation.

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Overall, it was enjoyable, the cocktails were great and even feature Indian spices too. The downside? The restaurant is walk-in only and is TINY (and always full). The seating is not so comfortable and there’s hardly any room for movement. Be prepared to queue, but its worth the wait.

www.gunpowderlondon.com

Address: 11 White’s Row, London E1 7NF

Phone: 020 7426 0542

1Nov2015

Dinner at HKK

Posted in Asian, Restaurant reviews by Miss Foodie

Overall rating: 4 stars
Price: £150+
Cuisine: Asian
Location: Liverpool Street

Last week I was kindly invited to a blogger dinner at HKK by Square Meal. The Michelin starred restaurant is unusual in the fact that there is no ‘a la carte’ option – diners simply have a choice of 8 or 15 courses.

Typical of the Hakkasan Group, HKK oozes elegance and luxury. We were seated in a private dining room with full view of the chef’s kitchen and even the duck oven! (Head Chef Tong Chee Hwee’s specialty)

To begin, we were served a foie gras croquette.

This was followed by a Duke of Berkshire pork belly mantou. It was typical of Tong’s cooking – a burst of flavours, including some unexpected truffle.

Next was the Chrysanthemum seafood soup – with the flowers arriving on the spoon itself, ready to be dipped into the soup. The broth was light and fragrant.

My favourite part of the experience was the presentation of each course – the dim sum basket was even innovatively served with a paintbrush to brush your dumplings with soy sauce!

Next up was HKK’s signature roasted cherry wood Peking duck – which we had eagerly seen roasting in the duck oven next to our table throughout the meal!

We were lucky enough to have the opportunity to view the carving of the duck with a huge meat cleaver, which was almost an art in itself, with the chef ensuring that each plate had a piece of skin, leg and breast.

The duck was served with hoisin sauce, peppery salad, a spoonful of sugar and a pancake. We were instructed to eat the skin, sugar and hoisin sauce together, the breast on its own with sugar, and then the breast inside the pancake. The skin was crispy and rich and was complemented well with the salad.

My favourite dish has to be the Sea Bass – served with black truffle and balsamic vinegar, a combination of flavours that chef Tong has really made work.

The service was exceptional, the waiters were knowledgeable about the menu and happy to modify any of the courses to suit your tastes or dietary requirements, so don’t let the idea of a set menu put you off. Chef Tong has put together a unique blend of Cantonese flavours that, although is often exotic, really works. The meal is made even more enjoyable by the high quality of the ingredients, with the consistency of the buttery pastry in the dim sum basket, particularly paying testament to this.

The tasting menu at HKK is more than just a meal, it’s also an experience. It is certainly worth visiting on a special occasion, though I’d recommend coming with an empty stomach to enjoy the full 8 courses!

Square Meal: www.squaremeal.co.uk

HKK: www.hkklondon.com

Address:

88 Worship Street
Broadgate Quarter
London, EC2A 2BE

Phone: +44 (0)20 3535 1888

Email: reservations@hkklondon.com

3Oct2015

Gourmet Night at The Hampton

Posted in Food Occassions by Miss Foodie

I was lucky enough to be invited to one of the Hampton’s monthly Gourmet Nights in September by Geo, the Head Chef. The Gourmet Nights occur on the second Saturday of every month and feature a three course meal accompanied by live jazz.

The interior is quite simple and bare, but don’t let that put you off – the food was delicious and the staff were friendly and helpful. We were greeted with a glass of prosecco upon arrival and led to our table which was decorated with candles and flowers.

To start, we were served a selection of cheesy canapés, my favourite being the sun dried tomatoes with goats cheese.

This was followed by a halloumi salad dressed with balsamic vinegar (a slight cheese overload by this point!) The ingredients tasted homely and the food was tasty without being overly rich.

For the main I opted for the vegetarian wellington which was definitely my favourite course of the evening – the butternut squash sauce complemented the chestnut mushrooms and winter veg in the wellington. The portions were hearty and filling.

Every course was well presented, especially the dessert which featured a crystallised caramel decoration placed on top of the chocolate fondant. The fondant itself was soft and delicate and worked really well with the coffee ice cream.

The staff were friendly and helpful, however there was some delay between courses. It is clear that the team put a lot of effort into delivering high quality food and making the best of the venue and surroundings. The pub is well suited to families, and The Hampton hosts various other themed evenings such as burger nights, pizza nights and open mic nights its worth keeping an eye out if you are ever in the area.

Restaurant Details:

The Avenue
Hampton TW12 3RA

Phone: 020 8979 6052

Email: gm@hamptonpub.co.uk

Monday to Thursday	11.00 AM – 11.00 PM
Friday	11.00 AM – 12.00 AM
Saturday	11.00 AM – 11.00 PM
Sunday	11.00 AM – 11.00 PM
Sunday Roast	11.00 AM – 04.00 PM

Website: www.hamptonpub.co.uk

25May2015

Fera at Claridges

Posted in British, Restaurant reviews by Miss Foodie

‘Fera: (Adj.) Wild’

Overview:

Overall rating: 4 stars
Price: £35 for a 3 course set menu & a glass of champagne – Fera via Bookatable
Cuisine: British
Location: Mayfair

My thoughts:

Simon Rogan recently earned the title of ‘one of the most innovative chefs in the country’ (The Guardian, 2014). Fera, meaning ‘wild’ in Latin, certainly reflects Rogan’s unique culinary style. Renowned for his locally foraged and seasonal ingredients, Rogan’s menu brings together an unusual blend of textures and flavours.

A curtain-lined rotunda acts as the restaurant’s entrance. Guests are then greeted by staff and led to the main dining room, designed by Guy Oliver. The architecture exudes art deco luxury in typical ‘Claridges’ style, with touches of modernism. Interestingly, Oliver’s design reflects Rogan’s distinct culinary flair, through emphasising natural elements such as natural wood tables (left bare without table cloths) and a colour scheme featuring soft, natural shades.

The meal began with an amuse-bouche: a chickpea wafer topped with blue cheese foam, a dash of elderberry and wild petals. These delicate flavours colluded fittingly, and the wafer had a nice crispness to it.

This was followed by a slice of warmed stout bread served with Cumbrian butter. The bread had a soft centre and firm crust, and a slight bitterness.

The set lunch menu offers enough variety. To start, I had the cured salmon with pickled mushrooms. The plate brought together an interesting blend of flavours, and was wonderfully presented, though the portion was slightly sparse. The stylistic unity of each plate accentuates the enchanting experience that Rogan creates. My friend, Sajni, had the ‘Grilled Salad’, comprised of vegetables cooked using Rogan’s signature ‘smoking’ technique, to produce a truly unique type of salad. This was drizzled with truffle custard which enhanced the smoky flavour.

For the main course I sampled the Cornish cod served with gem lettuce hearts and leaves, and jersey pearls. The sauce tasted fresh, and complemented the cod well.

The celeriac main was served with a range of vegetables. The pickled beetroot worked well with the earthy celeriac. Although tasty, the mains could have been slightly more filling, or at least served with side dishes.

The smoked chocolate cream desert was presented with peanut ice cream and verjus caramel. The smoky flavour of the chocolate cream was slightly overpowering and took time to adjust to, since the peanut ice cream wasn’t really strong enough to combat its smokiness. The bramley apple cake, served with cinnamon ice cream, was moist and delectable.

We ended the meal with some herbal teas and petit-fours. The presentation was exceptional – the teas were served with an hourglass that ensured the perfect brew. The mint leaves in my tea were especially fresh.

The service was great, the staff were very attentive and welcoming and were knowledgeable about the menu. My only grievance would be my communication with the restaurant prior to arrival. The restaurant requires a credit card to confirm your booking, but it was extremely difficult to speak to anyone by phone, and emails offered confusing and conflicting information about the cancellation terms.

The set menu was definitely value for money, considering all the added extras in between. Fera’s clientele ranges from couples, to business-people. It is definitely worth trying at least once, however, the atmosphere lacks a certain vibrancy that would encourage people of my own age group to visit repeatedly. Having said this, one cannot fault the presentation, technical ability of the chefs, and Rogan’s intriguing menu which is unlike any other.

Fera is exactly what you’d expect of a fine dining restaurant, offering class and elegance in décor and service, along with high-quality ingredients. What distinguishes the meal from other restaurants of similar calibre is the unifying theme based on a close affinity to nature, offering a unique dining experience that was consistent throughout the food, décor and atmosphere. The dishes were often served on creative crockery, for example, a bowl mimicking the design of a tree bark. Rogan is the most notable exponent amongst a broader culinary movement, where chefs seek to use their plates as a means to tell the story of the nature that surrounds them – a concept that is particularly favourable in Northern Europe. The irony of a ‘farmer-forager’ from up north being responsible for running the restaurant at the paragon of British establishment and tradition is often noted by critics – but Rogan has certainly proved his excellence.

Restaurant details:

Fera, Claridges
Brook Street
Mayfair
London W1K 4HR

Tel: +44 (0)20 7107 8888

E: reservations@feraatclaridges.co.uk

Opening Times:
Lunch: 12:00 – 14:00 daily
Dinner: 18:30 – 22:00 daily

Website: http://www.feraatclaridges.co.uk

7Dec2014

Rudolph Truffles

Posted in Recipes, Sweet treats by Miss Foodie

Photo credit: Ameer Kotecha

As the festive season draws closer, these cute Rudolph Truffles are just what you need to get in the mood for Christmas. They’re perfect for a Christmas party, or to be wrapped and put under the tree.

Overall time needed: 4.5 hours (including 4 hours chill time)

This recipe will make 50 truffles

Ingredients:

300g dark chocolate (I would recommend Asda’s Smartprice Chocolate – only 35p per 100g but is just as delicious as any premium brand!)
300ml pot double cream
50g unsalted butter
1 packet of twiglets
Mini cupcake cases
Coloured writing icing

Method:

Break the chocolate into a large glass bowl. Pour the cream and butter into the bowl and heat on a low heat over a saucepan full of boiling water. Stir until you have a smooth mixture.
Cool for 4 hours in the fridge.
To shape the truffles into balls, use a melon baller to scoop out the mixture. To make them perfectly rounded you can use your hands at this stage. Place in the mini cupcake cases.
Break the twiglets in half and gently poke them into the truffles to create the antlers
Use green writing icing to add the eyes, and red icing for the noses.
Store in the fridge in an airtight container for 3 days. Enjoy!

12Oct2014

Coffee & Walnut Cupcakes

Posted in Recipes, Sweet treats by Miss Foodie

This recipe is a cupcake adaptation of a traditional tea-time favourite! The best part of these cupcakes is the mascarpone icing, which is creamy and not overly sweet like other icing types.

This recipe will make around 12 cakes.

Preparation: 15 mins
Cooking: 20 mins

Ingredients:

100g butter
100g light muscovado sugar
100g self-raising flour
2 large eggs
2 tsp instant coffee, mixed with 100ml boiling water, then cooled
25g chopped walnuts with 12 more for decoration

For the icing:

200ml mascarpone
2tbsp light muscovado sugar

Method:

Heat the oven to gas mark 4 and line a cake tin with cupcake cases.
Beat the butter, sugar, flour and eggs in a large bowl with 2tsp of the coffee mixture until creamy.
Add a pinch of salt and the chopped walnuts

Spoon the cake mix into the cases and bake for 18 – 20 mins in the middle of the oven until golden.

To make the icing, put the mascarpone and 2tsp of the coffee and sugar into a bowl and beat together. The icing should be slightly runny.
Spread the icing on top of each cupcake and decorate with some chopped walnuts

If the icing is too runny, you can place the cakes in the fridge for an hour to set. Enjoy!