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      It is such a grey day and I am feeling a bit under the weather again. I have kind of lost my appetite which is very strange for me it must be serious! While looking through our recipes I found rice pudding and I thought perfect! Nice and hot to warm me up and nice and sweet to cheer me up!

      
      
      

      Ingredients for 6 people

      • Pudding rice: 350g
      • Double cream: 150 cl
      • Vanilla pods: 2
      • Icing sugar: 250g
      • Milk: 150 cl

      Recipe

      Take the vanilla pods and with a small knife cut lengthways in 2, Scrape out the seeds and place into a heavy based pan. Add the milk, Cream, Icing sugar and rice to the pan and place onto a low heat. Cook for 20-25 minutes or until rice as absorbed the cream and milk. Make sure that you stir the rice frequently.

      The Chef's speciality Try using coconut milk instead of normal milk for a more exotic flavour

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      Due to a high number of requests, this month we will be running a new style of Kids cookery classes in london, in which parents and their children can take part in a cookery class together. We actually also run this class in our French ateliers which work very well.

      This photo was taken during one the Parent & Child classes in France

      I love cooking with my god-daughter she is only 4 but she thinks she is a teenager! We have made classic rice crispy cakes, (she had plenty of fun stirring all that chocolate together and licking the bowl of course), pretty cup cakes that she decorated all by herself and she has also helped me cook breakfast by buttering the toast right to the edges, perfect little chef! The best thing about cooking with her is she loves to tidy up and can you believe this she has even started washing up, we will see how long that lasts.

      If you are interested in this class it will take place on the Saturday 16 May 4pm-5:30pm.

      The menu will be Fresh pasta: Spinach and ricotta cannelloni, Individual meringues with chantilly cream and berry drizzle

      If you have a daugher,son, god-child, grandchild, niece, newphew etc and would like take part in our Parent & Children's cooking class follow this link to go straight to booking or call 0207 499 6580

      http://www.atelierdeschefs.co.uk/Default.aspx?sp=101&cr=1&id=18343

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      This is our very own traditional mini postbox in our atelier London store!

      Today is St. George's day! St. George is the patron saint of England, legend has it that he slayed a dragon to save the kings daugher and then turned the village into christians. I think as with all the patron saints dates it is a nice excuse to remember particuar dishes (from a foody point of view) or traditions that a country has, whether you are from there, have relatives from there or are even living there why not get invloved.

      On that note there has never been a better excuse for afternoon tea and scones (how ever you like to pronouce them). I have to admit I do love a nice cup of hot tea, they all laugh at me because I brought in my own tea bags and mug to work.

      If you fancy making some tasty sultana scones to go with your nice hot cup of tea here is a recipe to try out!

      Sultana Scones

      Ingredients for 6 people

      • Self raising flour: 225g
      • Milk: 40cl
      • Butter room temperature: 75g
      • Flour: 50g
      • Sugar: 40g
      • Sultanas: 100g
      • Egg: 1

      Recipe

      Pre heat the oven to220 degrees

      Start by sifting the flour with a pinch of salt into a large mixing bowl. Add the butter; this must be at room temperature. Rub in using your hands until the mix looks like bread crumbs. Add the sugar and mix in. In a small bowl whisk the egg with the milk and start to add this to the rubbed-in mixture; mix with a pallet knife. Bring the mix together with your hands. It should be soft but not sticky. Now you can add the sultanas and incorporate these to the dough.

      Flour a work surface and rolling pin and start to gently roll out the dough. Take care not to roll thinner than 1 inch. Use a stainless steel cutter to cut rings of dough out; do not twist the cutter.

      Place the scones onto a baking tray lined with grease proof paper. Brush with a little milk and dust with flour.

      Place the scones into the oven and cook for 10-12 minutes or until golden and risen.

      The Chef's tip

      If you do not have sultanas use raisins instead they taste wiil be just as good.

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      15
      Apr 09

      I'm not really good with diets for instance I feel a healthy way to eat my Easter eggs is to melt them and dip strawberries in them yummy and one of my 5-a-day ;)

      A diet shouldn't be about restricting what you eat (she whose belly is now restricting what she wears) but about adding healthier options to what you eat, and spring is the perfect time for this.

      There are many delicious springtime favourites, Strawberries, pineapples, raspberries (I used to pick them in my grandmothers garden). Asparagus, artichokes, broccoli, carrots, lettuce, new potatoes, peas, spinach, tomato, turnip, watercress, king salmon, northern halibut, sea bass, sole, sardines, brown trout, sea trout or salmon.

      Here is a nice seasonal healthy dish to kick start spring!

      Roasted sea bream and green asparagus

      Ingredients for 6 people

      • Sea bream: 6 filets
      • Coriander: quarter bunch
      • Spring onions: 6
      • Olive oil: 5 cl
      • Carrots: 4
      • Butter: 20 g
      • Asparaguses: 18

      Recipe

      Preheat the oven at 230 degrees celcius.

      Take the fishbones out of the fish. Place the filets on a baking tray. Season them with salt. Sprinkle some olive oil on the top.

      Wash all the vegetables.

      Peel the asparaguses, and cut them in small slices. Keep the spear of the asparagus entire. Peel the spring onions, and cut them in small slices.

      Peel the carrots and cut them in halves, then cut them in slices. Take the leaves of the coriander branch.

      Fry the onions in a wok with hot olive oil. When they are transparent, add the carrots, season them with salt. Let them cook for about 2 minutes. Add water at the same level of your vegetables and add the asparaguses. Close the wok with a lit and let the vegetables absorb all the moisture. Once cooked, add the butter. Check on the seasoning

      Once the vegetables are cooked and seasoned at perfection, add the coriander leaves.

      Cook the seabream for 4 to 5 minutes in the oven.

      Serve the vegetables on a plate. Place the sea bream on the top. Decorate your plate with a reduction of balsamic vinegar

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