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      Today I am feeling very sorry for myself as I have a cold and everyone is laughing at my funny blocked nose speech. But I am determined to fight this cold I have been drinking cups of Dr Stuarts Echinacea plus tea, taking lemsips max cold and flu and tonight I am making a nice chicken noodle soup.

      For anyone who is also suffering from a cold here is the recipe for a nice Thai chicken soup

      Ingredients for 6 people

      • Chicken breast: 6 pieces
      • Limes: 6
      • Somen noodles: 1200g
      • Chicken stock: 3 litres
      • Lemon grass: 6 sticks
      • Coriander: 12 sprigs
      • Fresh ginger: 300g
      • Baby corn: 24 pieces
      • Red onions: 3
      • Fish sauce: 150 ml

      Recipe

      1. Remove skin and bone from chicken and slice finely.
      2. Bring chicken stock to the boil.
      3. Crush the lemon grass with the back of the knife.
      4. Peel and grate the ginger, finely dice the onion, zest and lime juice.
      5. Pick the leaves of coriander and finely chop the stalks.
      6. Cut the corn into quarters, length ways.
      7. Heat a little oil in a wok and fry the onion for 1 minute add the chicken and seal on all sides.
      8. Add the ginger and cook for 30 seconds.
      9. Add the baby corn, coriander stalks, lime zest and juice and cook for a further 30 seconds.
      10. Now add the lemon grass and chicken stock bring to the boil, add the noodles and simmer for 4 minutes.
      11. Add the coriander leaves and fish sauce

      If you are sick I hope you get better soon!

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      We have had a lot of curiosity and interest in our guest chef James Campbell, so here is a little background info.

      After leaving school at 17 years old James started his career at Cameron house hotel, Loch lomond. Since then his career has taken him all over the world and eventually returning to London where he is Head Pastry Chef at the award winning Mandarin Oriental Hotel, where he actively par-takes in various training and cookery demonstrations as far a field as Malaysia He has recently been made a member of the Academy of culinary arts.

      • He is currently the executive pastry chef at The Admiral Crichton Event Company in London.
      • April 2004- Present - Mandarin Oriental London, Head Pastry Chef
      • May 2003-March 2004 - Restaurant Bathers Pavilion, Sydney
      • October 2001- November 2002- City Rhodes, London, Head Pastry Chef Michelin
      • September 2000- October 2001- Rhodes in the Square , London, Head Pastry Chef Michelin
      • August 1999-September 2000 - Rhodes & Co, Edinburgh, Head Pastry Chef
      • April 1996-August 1999 - Champanny Inn, Linlithgow, Head Pastry Chef
      • May 1995-April 1996 - The Beardmore Hotel, Clydebank, Chef De Partie
      • December1994-May 1995 - Earl O Morray Inn, Linlithgow, Chef De Partie
      • April 1994-December 1994 - Darroch Learg Hotel, Ballater, Commis Chef
      • April 1992-April 1994 - Cameron House Hotel, Loch Lomond, Commis Chef

      So that is James' background anything else you might like to know? I have two extra random facts

      1. He is allergic to fish - lucky there are no fish desserts
      2. He has a strong Scotish accent (well I did say they were random)

      All sounds very impressive if you would like to meet them man himself we still have spaces on the Chocolate masterclass this Saturday 4th April 3pm- 7pm!

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      For Mother's day I booked my mum and sister into a macaroon classes Friday before last they had a great time with Baldwin. My sister described my mum as acting like a naughty school girl touching things she shouldn't, eating the ingredients and not listening but somehow she still managed to create delicious macaroons or macaroonez as she kept calling them.

      Thanks to Xing who was also in the class I've got some great photos.

      We call these 'Macaroons/macaroonez with character!'

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      This Easter we are proud to present James Campbell who will be running an extra special chocolate masterclass for us here in the London Atelier. James has worked in some of London’s top restaurants and currently, is executive pastry chef for the renowned Admiral Crichton Event company.

      During the four hour class James will show you how to make four mouth-watering recipes

      • Personlised Easter Egg
      • Selection of choclate truffles
      • Chocolate figurine for Eastertime
      • Chocolate and sea salt caramel pave with caramelised banana and a glass of champagne!

      The class will take place this Saturday 4th April 2009 3:00pm-7:00pm £90

      http://www.atelierdeschefs.co.uk/Default.aspx?sp=101&cr=1&id=16741

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      I do love chocolate and financier cakes are a perfect little extra when serving yourself or guests a nice cup of tea or coffee! These little melt in your mouth cakes are really quick and easy to make.

      Mini chocolate financiers !

              

      Ingredients for 6 people

      • Eggwhite: 5
      • Flour: 50g
      • Icing sugar: 175g
      • Grounded almonds: 85g
      • Butter: 150g
      • Dark chocolate: 100g

      Recipe

      1. Preheat the oven at 180 degrees celcius.
      2. Mix the egg whites, the sugar, the flour, and the grounded almonds.
      3. Heat up the butter until a brown color appears and melt chocolate.
      4. Mix the butter and chocolate mixture with the batter.
      5. Cook them in the oven for 15 -20 minutes.
      6. Serve the financier on a plate once cooled down.

      Chef's tip- Use a good quality 70% dark chocolate

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      Kids can cook...3 day Easter workshop! 6,7,8 April 2009 10:00am-1:00pm

      If you are at a loose end with the kids at Easter why not bring them along for a cooking class! Great for children aged between- 7-14 who love to cook or would like to learn. During the three hour hands-on workshop children will make a variety of delicious dishes:

      • Sundried tomato and ricotta bread
      • Mixed leaf salad with vinaigrette
      • Meringues with fruit coulis and whipped cream
      • Fresh spinach and ricotta ravioli
      • Fresh salmon and dill ravioli
      • Tomato salad
      • Hot chocolate souffle
      • Breast of chicken stuffed with pancetta, garlic and lemon
      • Oven saute potatoes
      • Green beans
      • Baked rhubard and orange cake

      After the children have finished cooking they can sit back, relax and enjoy eating what they have made with each other! For more information email enquiries@atelierdeschefs.co.uk or call Rebecca on 0207 499 6580

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      23
      Mar 09

      Easter is coming up and I feel very excited about all the chocolate Eggs to eat!!

        

      Easter-time favourites:

      • Hot cross buns
      • Simnel cake
      • Easter cakes with mini eggs on top
      • Roast Leg of lamb or roasted ham

      Here is a nice recipe for a french style Easter lunch!

      Rack of lamb with red wine sauce

      Ingredients:

      • Rack of lamb: 2
      • Red wine: 300ml
      • Breadcumbs: 150g
      • New potatoes: 30
      • Mustard: 50g
      • Salt: 10g
      • Coriander: 1/2 bunch

      Method

      1. Pre heat the oven to 200 degrees celcius.
      2. Cut the new potatoes into halves and place into cold water with the salt. Bring to the boil then simmer for about 20 minutes
      3. Portion each rack of lamb into 3 portions.
      4. Remove the excess fat that is covering the bones and remove the fat that is between the bones.
      5. Seal the lamb in a hot pan with a little oil and set aside. In the same frying pan add the wine and reduce over a high heat to make a red wine sauce.
      6. Chop the coriander leaves.
      7. Spread the mustard over the lamb meat and dip into the breadcrumbs and then dip into the coriander.
      8. Cook in the oven for about 20-25 minutes so that the lamb is cooked medium rare.

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      Ok so Mother's day is this Sunday! I still need to get my mum some flowers and a card, I have booked her in for a macaroons class today and I am taking her ice-skating on sunday as she requested!

      It can be really difficult to find the perfect present for Mother's day so here are a couple of suggestions from L'atelier des chefs:

      • 2 for 1 offer on our Mothers Day bunch cooking class! Saturday 21st April 9:30am - 11:30am 5 recipes in two hours.
      • Gourmet Gift Voucher
      • Kitchenware and gadgets from our boutique
      • Cook your mum a Special Mothers Day dinner - Her favourite dish! to make her feel really special!

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      Don't be surprised if you see a lot of people dressed in green today, I myself have even made an effort with a green cardigan to celebrate St Patrick's Day! St. Patricks is the patron saint of Ireland, he was a Christian missionary who is thought to be behind bringing Christianity to Ireland.

      There are two things that I associate with Ireland Guinness and potatoes. This morning in the metro I saw an interesting drink to make its called a Black Velvet you half fill a champagne glass with Guinness and fill the rest of the glass with champagne, and there is a technique to it you pour the champagne over the back of the spoon so the liquids don't mix (I love little tips like that). You can use Perry or cider instead of champagne which I think I might have to do because the bubbles go straight to my head!

      Here is a tasty recipe for Potato and spinach bake

      Ingredients

      • potatoes: 900g
      • Parmesan: 175g
      • onion: x1
      • Basil: 1/4 bundle
      • Carrots: 200g
      • Oregano: 1/4 bundle
      • Celery: 3 sticks
      • Red wine vinegar: 10 ml
      • Fresh spinach: 150g
      • Tomato puree: 2 tablespoons
      • Tomatoes: 400g

      Method

      1. Pre-heat the oven to gas mark 4, 180°C.
      2. Scrub the potatoes, put them into a large pan of boiling water and cook until they are just done. Do not overcook. Drain and keep to one side.
      3. Peel the onions and garlic and chop coarsely. Put a heavy bottomed pan on a medium heat; add a table spoon of olive oil and sauté the onion and garlic until golden.
      4. Wash the carrot, peel if not organic and grate. Wash the celery and chop. Add to the onion and garlic mixture with the herbs and leave to cook for a few minutes.
      5. Add the tomatoes, tomato puree, wine vinegar and grape juice. Bring back to the boil and allow cooking until the celery is soft.
      6. Whilst the sauce is cooking, pull the stalks off the spinach and wash thoroughly. Drain and shred.
      7. Once the sauce is cooked remove from the heat, season to taste and blend into a smooth mixture.
      8. Mix the potato and the spinach in an oven dish. Pour the sauce on top, add the grated cheese and cook in the pre-heated oven for 25 minutes.
      9. Serve as soon as possible.

      However you celebrate St. Patrick's Day I hope you have a good one!!

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      10
      Mar 09

      When I was younger I always made my mum breakfast in bed on Mother's day. It would usually be a cup of coffee and a glass of orange juice, some grapes and 'pan au chocolat' which I thought was my creation as I bought plain croissants and added my secret ingredient chocolate spread!

      Here is a nice recipe for home-made Croissants!

      Ingredients

      • Flour: 250 g
      • Fresh yeast: 8 g
      • Salt: 6 g
      • Whole milk: 120 g
      • Sugar: 30 + 100 g
      • Water: 50 g
      • Butter: 50 + 63 g
      • Egg: 1

      Method

      • Meet in a electric mixer: flour, salt, 30g of sugar and yeast. Warm the milk, then pour it slowly into the mixer. Mix until a smooth paste. Add 50g of butter and knead until the dough no longer sticks.
      • Leave overnight.
      • Roll out the dough into a square shape add some of the butter (from the 63g you prepared earlier) in the centre. Fold each corner of the square towards the centre and then spread with the roller length ways. Once flatten add some butter to the centre again and fold the top of the dough towards the center, then fold the bottom of the dough on top.
      • Again let stand 30 min.
      • Repeat this operation 3 times, allowing 30 min rest between each round.
      • Spread the dough to about 4 mm thick and then cut triangles to make croissants (or rectangles for chocolate). Roll the triangles to form the croissants, then arrange on a sheet of silicone or parchment paper and let the dough rise near a heat source.
      • Preheat oven to 220 ° C.
      • Make a syrup by mixing 10g of sugar and water the boil mixture. Reserve.
      • Brush the croissant with a beaten Egg, and bake at 220 ° C for about 15 minutes depending on size.
      • Spread the syrup mixture on top of the croissant as soon as they come out of the oven

      And there you have lovely croissants ready for the secret ingredient!!

      We have two special Mother's Day classes this month.

      Saturday 14th March 4-5:30pm Kids can cook... for Mother's Day!

      • Mini dill scones
      • Toasted brioche with mango and passion fruit
      • Rhubarb & blood orange compote

      Saturday 21st March 9:30-11:30am All about Mother's Day brunch!

      • Fresh fruit smoothie
      • "Nicoise" salad with fresh tuna and marinated anchovies.
      • Poached eggs on wilted spinach with garlic sourdough toast and crispy bacon
      • Hand-made almond croissants
      • Grapefruit crumble with raspberry sorbet

      (Read 3571 times)

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