PARLOIR at SKETCH

If you're out and about in central London and fancy a classy bite to eat... The PARLOIR @ SKETCH is your place.
The surrounding and décor are beyond spectacular and quirky , full of patterns and little design touches (even on the menus) reflecting Mourad Mazouz's meticulous attention to details.

Enjoy the beautiful "Special of the day" but leave room for the "state of the Art" patisseries.

SKETCH

9 Conduit Street

London

W1S 2XG

020 7659 4500

sketch.uk.com

MY LOVE AFFAIR WITH HESTON BLUMENTHAL...

As most love affairs start, this is not that of a conventional fairytale ... Giant ROLOS and DISPROPORTIONATE DIGESTIVES are not the usual things of lust.

As a foodie myself, it's quite easy to long after the skills of most celebrity Chefs, however I must say I have a bit of a crush on HESTON BLUMENTHAL... or at least his work.

Ok... I am not really keen on his program where he makes everything supersized  but I love the "HOW TO COOK WITH HESTON" series and I wanted to share the link with you... It's the essence of Heston, his view and perfect cooking chemistry on chocolate, chicken, cheese and more... basically... all our favourite ingredients.

http://www.channel4.com/programmes/how-to-cook-like-heston/4od

Hummmm (sigh)... I wish to have the opportunity to meet him one day (soon!)... oh... and eventually cook with him.

PS: Heston, if you read this... please call me!

LOVING MY BUTCHERS!

If you get the opportunity to do your Saturday morning shopping in Crouch End, stop by my butchers: FREEMANS

 They have a very diverse range of meat, it's always really fresh and they are super friendly!

and... if you're looking for the odd cuts, you can always ask/call them and they will get it

Check them out!

FREEMANS the butchers

9 Topsfield Road

Crouch End 

London

N8 8PR

020 8340 31 00

*** NEW *** LOLOCOOKBOOK NOW ON TWITTER

Not only LOLOCOOKBOOK is on Facebook, but it is now also on Twitter.. SO follow me on :

FACEBOOK

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@lolocookbook

Share the word... Pass on the message and keep up with the news from lolocookbook.com

Lolo xxx

SOUFFLé LORRAINE FOR SOPHIA LOREN

The name just came as a joke! And Soufflé "Lorraine" because of its delicate taste of smoked lardons inside.

Serves 2: I use 2 oval LE CREUSET ramekin dishes
15GR BUTTER
1 HEAP TBSP FLOUR
150ML MILK
A HANDFUL OF EMMENTAL, GRATED
150GR SMOKED DICED PANCETTA
2 EGGS
BUTTER FOR RAMEKINS
SALT

Pre-heat the oven at 190 degrees Celsius - Butter the ramekins.

In a frying pan on a medium/high heat, toss the pancetta until it get nicely coloured. When done, pour onto a plate lined with kitchen paper to absorb the fat.

In a saucepan on the same heat, melt the butter, then stir in the flour in one go. When it looks like a paste, WHISK IN the COLD milk. Keep whisking until it thickens.

Take off the heat, add the cheese and the lardons. Taste and season with salt only if needed. Set aside.

Whisk the egg whites with a pinch of salt till firm. Add the egg yolks to the "béchamel", mix in 1/3 of the egg whites, then fold gently the rest of them.

Pour into ramekins - Bake for 20 minutes.

Serve immediately with greens for example.

MARTINI COCKTAILS TO MAKE BOND JEALOUS!

A "Martini cocktail" bar with such a diversity of drinks that even cold headed Bond would loose it!
Perfect for a classy night out with a twist or after theatre  ...

CHRISTOPHER's

On the menu:
NEW YORK TART MARTINI with Vanilla vodka and lemoncello
CHOCOLATE & CHERRY MARTINI
CHLLI MARTINI
NUTELLA MARTINI (!)
a classic EXPRESSO MARTINI
and so much more, all served on a beautiful golden bar counter

CHRISTOPHER's

18 WELLINGTON STREET 

COVENT GARDEN

LONDON

WC2E 7DD

020 7340 4222

COCONUT SPINACH

Ready in minutes, full of colours, and flavours!...

Serves 2 to 4:

1 RED LARGE RED ONION

1 LARGE RED PEPPER

350-400GR FRESH SPINACH

2 TBSP SUNFLOWER OIL

1 TIN COCONUT MILK

CHOPPED CHILIE (OPTIONAL)

A DRIZZLE SOY SAUCE

Prepare all the ingredients: Slice the onion and the red pepper (not too thin this time) - Open the tin - Rinse and drain the spinach.

In a wok on a high heat... drizzle the oil and toss the red pepper and red onion for one minute in it... Add the spinach, give it a stir and pour the coconut milk. Bring to a boil and let it reduce a tiny bit by 1/4.

Drizzle some soy sauce on top to taste (if not salt and pepper will do).

Top up with fresh finely chopped chilli and serve with plain rice. A perfect spicy super quick side dish!

CHOCOLATE ROULADE

It's for my friend EMILIE C.' s birthday...

JOYEUX ANNIVERSAIRE chérie

... and also for all the chocolate addicts!

175GR PLAIN CHOCOLATE, MELTED

6 EGGS

ZEST OF 1 ORANGE

A PINCH OF SALT

150GR SUGAR

100GR CHOPPED NUTS, ROASTED

1 HEAP TBSP COCOA POWDER, SIEVED

250ML DOUBLE CREAM

1TBSP ICING SUGAR

1 TSP VANILLA EXTRACT

4 TBSP MARMALADE

3 TBSP RUM OR BRANDY

ICING SUGAR

Line a sheet of greaseproof paper on a lightly buttered baking tray (it will help to keep the paper in place)

Pre-heat the oven at 160 degrees Celsius

Melt the chocolate on a bain-marie or a really low heat. Set aside

In a large bowl, whisk the egg whites with a pinch of salt till firm. Set aside.

In another bowl, whisk egg yolks, sugar, the roasted nuts, cocoa powder and the zest of an orange, until creamy.Stir in the melted chocolate. Then add 1/4 of the egg white, stir to lighten the mix... finally gently fold in the rest of the egg whites. 

Spread EVENLY on the baking tray and bake for 20-25 minutes. 

While cooking, bring to a boil the marmalade and the Rum, stir until mixed together and leave to cool down. 

Let the cake cool down COMPLETELY.

Whisk the cream with the icing sugar and the vanilla until stiff.

On a working surface, lay a large sheet of greaseproof paper (bigger than the cake) and generously dust it with icing sugar. Turn the cake UP SIDE DOWN  on it, in one go. 

Cut a 3cm (1inch) wedge on the end close to you. 

Spread a layer of jam mix first.

Spread the whipped cream.

Fold that wedge (you cut earlier) on itself.

Then start lifting the greaseproof paper and roll gently the ROULADE away from you and press it down... Carry on until you've reached the end of the cake. It does have that cracked look on the top. 

Transfer to a serving dish and dust with more icing sugar. Store in the fridge before serving. 

Serve with a raspberry and strawberry salad!

*tip*

- I have added a bit of nougatine on this one as I had some , it's totally optional

- As the flavours develop, it tastes even better the next day!

PROVENCALE SPATCHCOCK POULET

Full of flavours
Super quick to make
Colourful
Easy
Perfect for weekly dinner... What more should we ask for?

Serves 4:

1 BEAUTIFUL ORGANIC CHICKEN

4 PEPPERS ROUGHLY SLICED or 350GR OF BABY PEPPERS

2 COURGETTES

A HANDFULL OF CHERRY TOMATOES

2 RED ONIONS

3 LARGE SHALLOTS

5 GARLIC CLOVES WITH SKIN ON

4 BAY LEAVES

SPRINKLE OF FRESH THYME

SALT

PEPPER

OLIVE OIL

Pre-heat the oven at 190 degrees Celsius.

Ask your butcher to cut your chicken "Spatchcock style"! Season it both sides with salt and pepper. 

In a large baking tray, chop ROUGHLY all the vegetables, you want big chunks. Sprinkle with the cloves of garlic, thyme and the bay leaves. Pour a very light drizzle of olive oil. 

Put the chicken on top of the vegetables. Drizzle some olive oil on top and put in the oven.

Cook for 45 minutes, take out of the oven and cover the chicken with some of the juice. Put it back in the oven for another 40 minutes. 

Take the chicken out and leave it to rest for 5 minutes. Then serve it sliced with some of the vegetables. 

*tip*

you can make a gravy with the juice: collect the juice at the bottom of the baking tray, discard most of the fat, put it in a saucepan on a high heat to reduce by 1/3 and add about 15gr of cold butter and stir it in.

Serve with the chicken. 

SIMPLE LIKE A STRAWBERRY SORBET!

An easy sorbet to make in minutes with a tangy orange taste... Perfect with some chocolate cake!

400-450 GR STRAWBERRIES

1 ORANGE

1 LEMON

70ML OF ORANGE LIQUOR OR RUM OR LEMONCELLO OR...

2 HEAP TBSP ICING SUGAR

Previously... chop the strawberries in quarters and freeze them.

On the day: In a food processor, add the frozen strawberries, the sugar, liquor, juice of a lemon, zest and pulp of the orange (without the white skin). 

Process it until smooth. 

Taste it in case you fancy more sugar. It should be quite sweet as the sweetness disappear with the coldness of the sorbet.

Put in a tub and return to the freezer.

Take out of the freezer 10 minutes before serving,  give it a stir for a smoother finish.

LAURA SANTTINI

I am so lucky... I got the opportunity to meet and have dinner with Laura Santtini.
Not only she is gorgeous but also super funny, super charming, super nice and super talented... and all in one package!
She's come up with this amazing tomato purée, full of flavours and things in it. So so much better than the usual ones you find. I have used it in a simple tomato sauce that I made quickly over the weekend and it gave it a different dimension... in 2 words:

TRY IT

It's BOMBA and you can find it at WAITROSE. I love the packaging too, it's simple, fresh and funny.

Also check Laura's website:

http://www.laurasanttini.com

... and get inspired  by her EASY TASTY ITALIAN book:

http://www.laurasanttini.com/book.html


Next... I will try her #5 UMANI PASTE.

QUICK CHICKEN PIE FOR 2

Yes... it is a very English dish, I know... but it has my French touch on it. It is for 2 on this recipe because I use only left overs from a beautifully roasted organic chicken.

Serves 2: I use two oval LE CREUSET ramequins, they are not that small.

AS MUCH AS YOU WANT LEFT OVERS FROM ROASTED CHICKEN (THIGHS, WIGS, BREAST...) 

1 LEEK, FINELY SLICED

1 BANANA SHALLOT OR 2 SMALL ONES, FINELY CHOPPED

100GR SLICED MUSHROOMS

A SLPASH OF OLIVE OIL

25GR BUTTER

2 TBSP FLOUR

250ML CHICKEN STOCK (HOME MADE OR CUBE)

A HANDFULL GRATED EMMENTAL

A HANDFULL SPINACH, SLICED

A SMALL SHEET OF PUFF PASTRY (ENOUGH TO COVER BOTH RAMEQUINS)

1 EGG YOLK

SALT/PEPPER

On the puff pastry, put your ramequins and cut out 2 disks slightly larger than the dish. Put it back it in the fridge, so it doesn't get too soft.

Prepare the chicken, by taking all the flesh out, discard the skin and bones (obviously).

In  a saucepan, on a medium/high heat, melt 20gr of butter. With a whisk, stir in the flour then add the COLD stock in one go and keep whisking.

When thickened, add the grated cheese and the spinach, season to taste. Set aside.

Pre-heat the oven at 190 degrees Celsius.

In a frying pan on a medium heat, melt the 5gr of butter left with a tiny splash of olive oil. Add the leeks and shallots and let them soften. Then add the mushrooms , stir it all, leave it to cook for 3 minutes.

Add the chopped pieces of chicken and the sauce. Season to taste if needed. 

Mix it all and divide into ramequins. Cover with the puff pastry and tuck in the edges. Make a little hole at the top to let the steam out. 

Brush with the egg yolk.

Bake for 20-25 minutes. 

Leave it to rest 5 minutes when it comes out and serve with a fresh side salad. 

*note*

If you think the sauce is a bit too thick (it depends on the flour) add a splash of stock, it should look like a béchamel and not a broth! 

MARBLED ORANGE CAKES

A more buttery version of my "Marbré" Cake,. Beautiful in little individual portions and still really easy to make.

Makes 12:

125GR MELTED BUTTER

3 LARGE EGGS

100GR SUGAR

2 TBSP VANILLA YOGURT (or plain)

ZEST OF 2 ORANGES

2 TBSP RUM (optional)

180GR SELF RAISING FLOUR

50GR MELTED PLAIN CHOCOLATE

ICING SUGAR AND COCOA POWDER FOR DUSTING

Pre-heat the oven at 180 degrees Celsius - Line a cupcake tray with paper cases - Melt the chocolate in a thick bottomed saucepan on a very low heat. 

In a bowl everything except the flour and chocolate. Once mixed, whisk in the flour. 

Split the batter in 2 batches - Add the melted chocolate to one of them and mix.

In each paper case: for a nice marbled effect pour 

1 tbsp of plain batter

1 tbsp of chocolate batter

1 tbsp of plain batter

1 tbsp of chocolate batter

Bake for 25 minutes

Let them cool down on a cooling rack and dust with icing sugar and cocoa powder

GO FRESH !!!

GO FRESH, GO GREEN!

 Buy fresh herbs. You will get so much more out of it in terms of flavours, colours, taste... 

And if you're not using it all, chop 1/3 of the base where the stalks are and put the green bits in a plastic container and freeze. Like that. 

NO POINT CHOPPING, because once they are frozen they will crumble very easily. It will still taste a hundred times better than dried herbs... and it's really easy and always available!

*tip*

Label your containers with a black market, at least you know in a glance what's inside!

LOLO'S FRUIT CAKE

I use a Kugelhopf tin to get that nice design at the bottom but any round tin with a space in the middle would do.

60GR DRIED CRANBERRIES

60GR SULTANAS

60GR ORANGE PEEL

40ML RUM

JUICE AND ZEST OF 1 LEMON

120GR SUGAR

125GR MELTED BUTTER

2 LARGE EGGS

220GR FLOUR

1 1/2 TSP BAKING POWDER

EXTRA FLOUR AND BUTTER FOR TIN

ICING SUGAR FOR DUSTING

Put a saucepan on a medium heat, add the all dried fruits, the Rum and juice of the lemon... Bring it to a simmer, then switch off the heat and leave to rest for 10-15 minutes.

Pre heat the oven at 180 degrees Celsius - Butter and flour your tin.

In a bowl, mix butter, sugar, eggs, flour, baking powder and the zest of a lemon. Then, fold in the fruits and the juice until homogeneous. Pour in the tin.

Bake for 30 minutes. Put the blade of a knife through it to make sure it comes out dry, so you know the cake is cooked. 

Leave it to cool down before serving with a nice dusting of icing sugar on top. 

*note*

It will actually taste even better the next day, if you can wait!

UP SIDE DOWN CAKES!

It's 1980's revival!!!... but I thought we could do with a bit of UP SIDE DOWN PINEAPPLE CAKE.

1- PINEAPPLE VERSION:

I use a 22cm round tin without removable bottom!

6 TINNED PINEAPPLE SLICES

FEW CHERRIES IN SIRUP

For the caramel:

75 GR SUGAR

2 TBSP WATER

A KNOB OF BUTTER (10GR)

For the mix:

100GR MELTED BUTTER

80GR SUGAR

2 LARGE EGGS

50GR FLOUR

60GR CORNFLOUR

1 TSP BAKING POWDER

1/4TSP BICARBONATE OF SODA

2TBSP RUM (OPTIONAL)

1TSP VANILLA PASTE

Pre heat the oven at 180 degrees Celsius. Butter THE SIDES (only) of your tin.

In a saucepan on a high heat, pour the sugar and the water... bring to a boil and let it turn gently into a caramel. When golden brown, take of the heat and stir in the butter. Pour immediately onto the baking tin. 

In a bowl, mix all of the ingredients until homogeneous. 

Display the pineapple slices in baking tin, with cherries in the middle to decorate. Pour the mix on top and bake for 30 minutes. 

When it comes out of the oven, leave it to cool down 5 minutes and turn up side down, still warm, on a plate. 

Eat warm or cold with ice cream ( I suggest Rum and Raisins ) as a desert or just on it's own. 

2- MY ALTERNATIVE - APRICOT UP  SIDE DOWN CAKE

I use this time CUPCAKE TIN, placing half an apricot in each tin, making cute individual cakes!

12 TINNED 1/2 APRICOTS  - or FRESH APRICOTS when in season

For the caramel:

75 GR SUGAR

2 TBSP WATER

A KNOB OF BUTTER (10GR)

+ 2 TBSP BRANDY

For the mix:

100GR MELTED BUTTER

80GR SUGAR

2 LARGE EGGS

50GR FLOUR

60GR CORNFLOUR

1 TSP BAKING POWDER

1/4TSP BICARBONATE OF SODA

ZEST OF 1 ORANGE

3TBSP BRANDY

*note*
I do use super posh cherries in sirup but you can use glacé cherries... even if I'm just not a big fan

CRUNCHY LEMONY TEA CAKES

I got inspired from my friend Chris who loves my Polenta cakes, so I made a more "tea-time" friendly version!

Makes 12 cup cakes:

170GR BUTTER AT ROOM TEMPERATURE

130GR SUGAR + EXTRA FOR SPRINKLING

3 LARGE EGGS

1 LIME

2 LEMONS

170GR FLOUR

10GR BAKING POWDER

30GR FINE SEMOLINA + EXTRA FOR SPRINKLING

ICING SUGAR

Pre-heat the oven at 180 degrees Celsius and line a cupcake tray with paper cases.

Method 1: Peel the lime and lemons and blend them in a herb mini blender. 

Method 2: Just zest the citruses. 

In a bowl: cream the butter, sugar and lemon zests together. Whisk in the eggs, one at the time with a tablespoon of flour. When done with the eggs... add the rest of the flour, semolina and baking powder and fold it gently until homogeneous. 

Scoop a heap tablespoon of mix in each case. Sprinkle each cake with a good pinch of semolina followed by a pinch of sugar. 

Bake for 30 minutes. 

When cooked and cold, sprinkle a bit of icing sugar on top.

Enjoy the explosion of lemony flavours and a delicate crunch... with a nice cup of tea or a café au lait!

SAUTéED AUBERGINES WITH CHORIZO

Another quick and easy one if you only have few minutes to cook tonight!

Serves 2:

2 CHORIZO SAUSAGES

1 LARGE AUBERGINE

A SPRINKLE OF FRESHLY CHOPPED CORIANDER

SALT (OPTIONAL)

PEPPER

Pre-heat a LARGE frying pan on a medium heat. 

Finely dice the chorizo sausages and the aubergine, no bigger than 1cm cubes. WITHOUT ANY FAT, add the chorizo to the pan first. Let them colour a bit before tossing the aubergine pieces in it. They will coat from the gorgeous flavour of the chorizo. 

Keep tossing until the aubergine pieces are tender. It's important to dice them small enough, so they cook very quickly. Season if necessary, it depends how spicy the sausages are. 

Add a good sprinkle of freshly chopped coriander and serve the coloured aubergines straight away. 

MINCED TRUFFLE STEAK

Make something posh in 5 minutes tonight... with my MINCED TRUFFLE BEEF STEAKS.

Serves 2:

600 GR MINCED BEEF

2 TSP TRUFFLE PASTE (SALSA TRUFFINA)

SALT

FRESHLY GROUND PEPPER

A KNOB OF BUTTER

Pre-heat a frying pan on a medium heat...

Get your favourite butcher in the world to mince the beef for you, so you know it's super fresh.

In a bowl, mix with your hands the minced meat with the truffle paste and generously season with salt and freshly ground pepper. Form 2 round steaks (about 3 cm thick). They don't have to be perfectly round, it look quite more authentic!

Cook the steak in the dry frying pan until nicely browned on both side. Check inside from time to time if you want it a bit more "well done".

Take off the heat, rest for no more than 2 minutes before serving with a small knob of butter melting on top and a sprinkle of pepper. 

It's simple yet delicious.  

JEAN CAZALS

Always a big fan and always will be: Jean Cazals, food photographer extraordinaire... I love his style and the boundaries he pushes. His photography is mouth watering and inspiring.

Please check his website for a moment of dream:

www.jeancazals.net