Easter tartlets for Sunday
The home-made marzipan balls for the chocolate simnel cake. Jam an orange into a glass to prepare the balls.
Looks like the Millenium dome...They may look like something your 3 year old made but the ganache was wicked.After dessert, the whole kitchen team sat at the table with the guests. My teen introduced them to her favourite cocktail 'Malibu and milk'. Then we all had a glass...even the boys!
You dip the sticks into white chocolate, then trickle dark chocolate over the balls
Chocolate simnel cake from this recipe, note marzipan proportions are all wrong. Triple amount of ground almonds otherwise it is too sloppy or you can't mould/knead it.
The menu was as below, but with the addition of large soft pretzels to go with the welcome drink. Boiling them in a solution of bicarbonate of soda and using warm milk rather than water certainly gave a more authentic taste.
I also found myself making the mini easter eggs at 7.15pm just as guests were arriving. It was hard to find a mould...I got the last one from Lakeland plastics.
Thai fish cakes and cucumber dipping sauce waiting to be plated up.
Risotto with stilton, gorgonzola and butternut squash, cooked by Marghe Burns.
Boiling hen's eggs and quails egg's for the mache salad. Got to have eggs at Easter/Eostre...
Probably the most successful and enjoyable Underground Restaurant so far. A small amount of people, only 11, as it is a holiday weekend, but after a slightly awkward start, I put everybody on a big table together, it was a laugh. Things were livened up by the presence of my friend Ben Emlyn-Jones who came with his girlfriend Susan. At some point in the evening, it was discovered that Susan is a belly dancer.
"Has anyone got a scarf?" she asked as she stripped down to her bra.
Someone found some Arabian music on their ipod, Susan made her entrance, shimmying into the living room from the hallway. Ben entertained us with talk of fairies or 'winged humanoids' and assassinations at UFO conferences.
Left:Ben and Susan Right:Marghe Burns stirring the risotto.
Recipes to come, if I can be arsed.