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      Every Wednesday on the atelier des Chefs blog Sophie our retail manager would like to share with you her item of the week. She is very passionate about cookery products and is forever looking new products that we can use. The lastest item she has found for us is the 'Salad plant' the ultimate salad decoration!

      Material: Melamine

      Dimensions: h. 44 cm w. 11 cm d. 6.5 cm

      I really love it, it is perfect for BBQ's and garden parties or as birthday present!

      (Read 10216 times)

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      12
      May 09

      Ok so it might not be summer in England yet but we never really know when it will be... Although I would put bets on that there will be a heatwave while I am away on holiday as there always is. Summer is a lovely time for light & fresh delicious dishes such as sushi so here is a nice recipe to start the summer with!

      Prawn, avocado and sesame maki

      • Ingredients for 6 people
      • Japanese Sushi rice: 300g
      • Salt: a pinch
      • water: 330g
      • Rice vinegar: 50 ml
      • Tigerprawns: 18
      • Seaweed: 12 sheets
      • Tempura flour: 100g
      • Wasabi: 30g
      • Ripe avocado: 1
      • Frying oil: 1 litre
      • Sugar: a pinch

      Recipe

      Wash the sushi rice with cold water until the water runs clear

      Place the rice in a rice cooker, cover with water, and boil it. If you do not have a rice cooker place the rice in a pan and cover it with water, close the pot with a aluminimun film, air tight and make with a tooth pick a whole in the middle. Bring to boiling point and onec the film is extended take away and place on a warm place on the stove and let it cook on the steam, once the film is collapsed the rice is done. Place in a tray and season with the ricevinegar and the sugar and salt.

      Clean the tiger prawns and devine them. Mix the tempura flour with a little bit of water to obtain a nice homogenous batter. Pull the prawns through the batter and put a bamboo stick in them this prevents them from turning when frying.

      Peel the avocado and cut in fine strips.

      Fill up a nori seaweed sheet for 95% with a thin layer of rice, place a prawn on top of it and a slice of avocado. Now roll and squeeze the bottom layer of seaweed behind the garnish and squeeze into a roll. Then roll the sushi.

      Cut the roll with a wet knife otherwise you will tear the sushi roll apart

      If you are interested in learning more about how to make sushi we have a Sushi Masterclass coming up on the 23rd May

      http://www.atelierdeschefs.co.uk/Default.aspx?sp=101&cr=1&id=18490

      (Read 4380 times)

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      Our UK manager Marcia Barrington is off to represent L'atelier des Chefs at Earls court annual Real food festival this weekend. So if you are attending the real food festival look out for Marcia who will be demonstrating her her knife skills as well as sharing her knowledge of food and cooking, Marcia is a real foodie!

      The Real food festival is described as the biggest producers market, with livestock ranging from water buffalo to chickens and hundreds of the best food & drink producers from across the UK and abroad, it is a real celebration of everything from the farm to your plate!

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      Plate up like a professional! With our great metal ring impress your friends with the simpliest dishes.

      From a tomato mozzarella to any kind of tartare, dress easily amazing plates, a Parma Ham and goat cheeseMillefeuille to a delicious Cod brandade.

      If you are interested in any of our kitchenware feel free to visit our boutique between Monday-Saturday 9am-6pm

      (Read 5747 times)

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