I’m not normally one for hot chocolate, having made myself ill on thick Spanish hot chocolate and churros. Too many people had however mentioned Monsieur Truffe when I asked tips on places to explore in Fitzroy, my new stomping ground. Well it was amazing. Perfect sized tiny mugs of rich dark chocolate, not too sweet and not too rich- just right. And the Mocha which is my favourite of all was made with an 85% bitter chocolate and coffee and was pure heaven in a cup.
Today I wandered all the way to Belgravia with Sacha. Okay its not the worlds longest walk from Notting Hill, but I was hungry and tired and could not wait to get into this foody experience created by Courvoisier, and Bompas and Parr, famous jelly afficionados and foody conceptualists. We got to this derelict old house on Belgravia Square, full of excitement. The experience promised to be a tour through the ages of eating and drinking…
You are looking at a Gorgeous Gugel which is a Gugelhopf – warm intense chocolate pudding with a melting middle served with white chocolate granita and a blackcurrant mint cassis compote. So divine so perfect. You’ll have to head to Brighton, to Terre a Terre to try it.
Movies have a lot to answer for don’t they? Just think what Jaws did for sharks. This is what ‘From Hell‘ starring Johnny Depp did for Absinthe. Being a big Johnny fan and never having tried Absinthe before, I was filled with just a little trepidation, feeling nervous and excited; such is the myth that surrounds this drink.
The Alchemy of setting fire to transform a simple fluid into something much more compelling I now realise is for effect and not at all the correct and traditional way to drink absinthe. The dear people at the Absinthe Shop, who supplied me with my delicious sample of white Clandestine Absinthe, recommend the traditional method. I on the other hand, could not resist the drama and pyromania of the Bohemian method, purely for effect. Both techniques are described below.
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Why does pate have to taste so good and why can’t I stop eating it? Oh that would be because it’s utterly rich, delicious and divine. Duh! This classic French dish is easier to make than you could imagine, leaving you feeling like a very clever chef. Its depth and smoothness, is enhanced by a spike of Brandy, or better yet, Cognac if you have it lying around. The classic flavors of this tried-and-true starter served with baguette toasts are sure to brighten any cocktail party, it packs well in a picnic or why not just to dip into alone late at night when you should know better…
Princess Lottie took part in a Daring Baker’s Challenge and came up with this traditional British Pudding by Esther from The Lilac Kitchen! It looks sumptuous, light and suitably moist with syrup and creme Anglaise. I wish I had tasted it as these pics have me drooling. Learn how to make a perfect steamed pudding.
It goes without saying that we at the belly love chocolate. We nuzzle on tiny pieces of the best quality we can get our hands on and live for the tiny high that ensues. Today is the day that I unpacked 5 beautiful bars that arrived courtesy of the lovely people at Chocolate and Love. Please feast with us….
This Oreo cookie crust, peanut butter cheesecake, topped with chocolate ganache and miniature Reese’s peanut butter cups, is the ultimate death (or sex) by cake. The kind of thing that Elvis would eat? This over-the-top American dessert has been lovingly conjured by domestic Goddess in Amsterdam, Carla Madden. Warning! Not to be eaten alone, but rather, shared at a huge birthday or special occasion. Oh if only I was in the Dam to enjoy a slice of your genius Carla….
