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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!

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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

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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

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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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      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!

      (Read 5031 times)

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