Tahini Brownie

I’m not sure what it is, but it seems more and more of my internet friends are falling victims of strange and spectacular baking nightmares.

Things burn, don’t raise, turn out to be weird colours… and it’s happened so much in the past few weeks I’m starting to worry it’s not just a coincidence!

No way that’ll stop be from baking though – I absolutely need both the process and the resulting cake to face the very stressful period of change I’m currently into! – so I more than ever rely on tried-and-tested, fool- (and catastrophy-) proof recipe.

Tahini Brownie Recipe // Cake + Whisky

On top of that list comes brownies.

SO easy to make (no fuss whatsoever), SO delicious (moist and dense and chocolatey and everything a good brownie should be).

I’ve been using the base recipe for years (about 10 of them!) and it’s simply perfect.

And, as it turns out, even better with added tahini to create those dreamy squares of tahini brownie goodness!

Tahini Brownie Recipe // Cake + Whisky

Because it tastes best the day after it’s baked, this tahini brownie is the ultimate make-ahead treat…

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And, if you don’t look too closely, you might even say it’s a fantastic square meal!

Pin for later:

Tahini Brownie Recipe // Cake + Whisky

More foolproof cake recipes:

Banana bread (V, Vg & DF options)

Simple lemon cake (V)

Cranberry oatmeal cake (V)

The best carrot cake (V)

Tahini Brownie

Vegan Chocolate Mousse

As far as I’m concerned, there’s only one way to make chocolate mousse.

No whipped cream, no butter, no nothing. Very fresh eggs and really good quality chocolate and that’s it.

Vegan Chocolate Mousse (Vegan, GF, dairy free) • Recipe • Cake + Whisky Vegan Chocolate Mousse (Vegan, GF, dairy free) • Recipe • Cake + Whisky

Unless of course you’re making vegan chocolate mousse.

Which you really should because:

  1. It’s a fantastic way to use aquafaba (aka. the thick-ish, yellow-ish liquid your pour down the drain whenever you use canned chickpeas). Take that, food waste!
  2. It’s delicious. And no, it doesn’t taste like hummus.
  3. It’s so simple (only 3 ingredients!) yet as indulgent as the real deal!
  4. You won’t believe it works until you’ve tried it anyway, will you?

Vegan Chocolate Mousse (Vegan, GF, dairy free) • Recipe • Cake + Whisky

But once you’ve seen the magic of turning bean brine into fluffy goodness and turned that into amazing vegan chocolate mousse, I can garantee you’ll wonder where such a genius concept had bean hidding!

Vegan Chocolate Mousse (Vegan, GF, dairy free) • Recipe • Cake + Whisky

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More vegan pudding recipes

Sticky Toffee Porridge (Vegan, GF)

Pink Fruit Salad (Vegan, GF, paleo)

Strawberries & (Coconut) Cream (Vegan, GF, paleo)

Vegan Chocolate Mousse

Classic chocolate mousse

When it comes to food, I don’t have many pet peeves.

Want to re-invent a classic by putting a massive twist on it? Go ahead (and let me know how it goes). Craving your favourite summer dish in the middle of winter? By all means, switch up ingredients to create some more seasonally version. Allergic to this or that ingredient? Trying to avoid gluten/dairy/fat? Your call.

Classic Chocolate Mousse recipe ● Cake + Whisky

But there is one thing I simply cannot allow and that is anyone trying to pass off any- and everything, and especially not cream-based recipes, as chocolate mousse.

Of course, there is a time and place for cream and chocolate to come out and play together. And that place would be in a ganache, or a crémeux, or a pot de crème even. Not in a mousse.

Classic Chocolate Mousse recipe ● Cake + Whisky

Because, and trust me I have eaten my way through many a so-called ‘mousse’ before I came to this conclusion, there is one way to make a proper, classic chocolate mousse. And that is with chocolate and eggs.

It’s better for you (less fat, more protein), it’s A LOT less fussy to make and it tastes SO MUCH BETTER.

Point, set, match and end of the debate.

 

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Classic chocolate mousse

S’mores Cheesecake Pots

Between hunting for a new flat, cleaning/clearing/decluttering our current one, making Valentine’s Day plans, prepping food for the week ahead and then some, last weekend was a busy one.

So much so that by the end of it, there wasn’t much energy left in me…

No-bake S'mores cheesecake pots recipe || Cake + WhiskyNo-bake S'mores cheesecake pots recipe || Cake + Whisky

Actually, just enough for me to whip up these babe’in S’mores cheesecake pots, light up some candles & collapse in front of my 120,000 re-watch of old Friends episodes.

No-bake S'mores cheesecake pots recipe || Cake + Whisky No-bake S'mores cheesecake pots recipe || Cake + Whisky

Trust me when I say they’re super easy/speedy to make and well worth the (limited) effort.

Intensely chocolate-y, a little bit sour and very, very indulgent, they’re any chocolate-holic (aka you and me both) dream come true.

No-bake S'mores cheesecake pots recipe || Cake + Whisky

So whether you want to treat your Valentine, Galentines or yourself this week, S’mores cheesecake pots is the way.

I bet they’ll all come back asking for s’more!

No-bake S'mores cheesecake pots recipe || Cake + Whisky
S’mores Cheesecake Pots

(serves 2-4, depending on how generous your portions are!)

Ingredients:
  • 140g cream cream cheese
  • 40g granulated sugar
  • 100g dark chocolate
  • 140g very cold double cream
  • 6 Biscoff speculoos biscuits
  • 8 big marshmallows (I used those INSANELY good salted caramel ones!)
Method:

1. In a big bowl, whisk together the cream cheese and the sugar until lump-less and well combined.

2. Melt your chocolate using the double-boiler method, then add it to the cream cheese mixture.

3. Whisk the cream to soft peaks, then fold it into the cream cheese mixture.

4. Share the mixture between 2-4 glasses and refrigerate for at least 2 hours or overnight.

5. Just before serving, burn the surface of the marshmallows with a handheld kitchen blowtorch. Top each glass with pieces of biscuits and marshmallow and serve immediately.

 

S’mores Cheesecake Pots

Healthy Chocolate Orange

I have a -fully disclosed- love affair with citrus fruit. Lemons, limes, oranges, grapefruits, I love them all.

But my favourite, if I ever had to pick just one at gunpoint, would probably be blood oranges.

Healthy Chocolate Orange recipe (vegan, GF) | Cake + Whisky

I love how versatile they are (they work just as well in savoury dishes as they do in sweet ones and are wonderful both by themselves or paired with some more complex flavours). Plus they’re so pretty they make any plate look stunning.

The season for blood oranges is rather short though, so I make the most of them when they’re available. Which happens to be right about now.

Healthy Chocolate Orange recipe (vegan, GF) | Cake + Whisky

So when every food magazine is trying to push more Valentine-evocative strawberry/caramel/chocolate puds, I decided to use the season of love as another excuse to use blood oranges.

Inspired by Terry’s classic Chocolate Orange treat, this gorgeous blood orange salad is both healthy and sophisticated with a touch of nostalgia thrown in for good measure.

Healthy Chocolate Orange recipe (vegan, GF) | Cake + Whisky

It’s vegan and gluten-free (but you’d never guess it from tasting it!), and it’s much quicker and easier to make than it looks, so you don’t have to slave in the kitchen to impress your loved one. Basically the perfect Valentine’s Day dessert!

Healthy Chocolate Orange recipe (vegan, GF) | Cake + Whisky

Healthy chocolate orange (serves 2 – vegan, gluten free)
Ingredients:
  • 4 blood oranges
  • 50g good baking dark chocolate
  • 2 tbsp coconut cream
  • 1 tsp desiccated coconut
  • small sprinkle of sea salt flakes
Method:

(Steps 1, 2 & 3 can be made ahead of time, in which case you’ll want to keep the different elements in the fridge until serving time. Steps 4 & 5 however should be done right before serving)

1. Melt the chocolate over a double boiler. Take off the heat, then stir in the coconut cream and sea salt flakes. Put in the fridge to set for at least 2 hours.

2. Using a sharp knife (serated ones work best for this), cut away the peel and pith from the oranges, explosing the flesh. Slice the oranges as thin as you can, then arrange the slices onto two small plates.

3. Use a couple of hot teaspoons to form small quenelles of the chocolate truffle mixture.

4. Arrange the chocolate truffle quenelles on top of the orange slices.

5. In a dry pan, roast the desiccated coconut for a minute or so, until it turns slightly golden. Sprinkle on top of each plate and serve immediately.

Healthy Chocolate Orange

Spiced chocolate truffles

The plan for this year’s festive recipes was to give old favourites a fresh twist.

But despite having won bit battles on the brussel sprouts, snacking nuts and dessert fronts, there are still some classics I’m reluctant to let go off.

Spiced chocolate truffles | Cake + Whisky

Every year for as long as I can remember, my family’s Christmas feast has started with a plateful of oysters, continued with smoked salmon in one form or another, and finished with a cup of coffee and a couple of homemade chocolate truffles.

And if I’m not really big on the first one, the other two are absolute Christmas must-eat in my eyes.

Spiced chocolate truffles | Cake + Whisky

So this year, much like last year, I will be making a few versions of my failproof recipe besides the obligatory cocoa- and coconut-coated ones.

Spiced chocolate truffles | Cake + Whisky

Super easy to make, delicately spiced, and utterly irresistible, these cinnamon spiced chocolate truffles are sure to make an appearance!

What can I say, that’s just how I r-ho-ho-oll!

Spiced chocolate truffles | Cake + Whisky

Spiced chocolate truffles (makes about 25)

Ingredients:

  • 200g good quality baking chocolate (I usually go for Nestlé’s or Green & Black dark baking chocolate)
  • 100ml crème fraîche (about 3 big tbsp)
  • a little knob of butter (about 20g)
  • 2 egg yolks
  • 3 tbsp cocoa powder
  • 2 tsp cinnamon powder (or any other powdered winter spice of your choice)

1. Chop the chocolate and tip into a large bowl. Place the bowl atop a pot of boiling water (double-boiler) and stir the chocolate until fully melted.

2. Take off the heat, then add in the butter, cream and half of the cinnamon. Mix well, then add the egg yolks and mix thoroughly.

3. Pour the chocolate batter into a bowl, cover with cling film and chill in the fridge for at least 2h.

4. Mix together the cocoa powder and the remaining cinnamon powder. Shape the truffles using your hands or a spoon dipped in hot water, then roll each of them in the cocoa and cinnamon mix until evenly coated.

Store the chocolate truffles in the fridge in an airtight container for up to a week.

What are your Christmas food essentials? Anything you simply can’t do without?

Spiced chocolate truffles

Christmas Dinner in an hour – Katherine Frelon Christmas residency at the Borough Market

The countdown to Christmas has -almost- officially begun! Only 25 days to go!

Which means it’s about time to get organised so you don’t run around like a headless chicken trying to hit the stores in quest of the perfect present / the necessary bits to cook up a worthy feast, plus getting it all wrapped, cooked and appropriately festive a few hours before the whole family rings the door bell.

Katherine Frelon Christmas residency at the Borough Market

I’ve been there and I wouldn’t even wish that on my worst enemy.

Luckily, this year, I’ve had a bit of help from the expert es Super-Duper-Organised-Christmas, Katherine Frelon, whose Hall of festive fame includes a detailed plan on how to cook Christmas dinner in an hour.

Katherine Frelon Christmas residency at the Borough Market

And while I’m still working on the one-hour-feast, I’m already well under way when it comes to edible presents, thanks to a little push from Mrs. Frelon herself and the kind folks at the Borough Market who recently invited me over for a little preview of Katherine’s demo sessions.

Katherine Frelon Christmas residency at the Borough Market

We drank mulled cider, nibbled on festive treats (read: all the dried/candied fruit that were really meant to go into making said treats) & got a headstart on making all sorts of edible treats to be enjoyed by your nearest and dearest.

Katherine Frelon Christmas residency at the Borough Market

First things first: the secret to Katherine’s mulled cider.

Because you’re definitely going to need some hot, liquid form of encouragement to get through the mountains of organisation and prep any Christmas feast requires.

Katherine Frelon Christmas residency at the Borough Market

The one and only secret is home-made ‘Christmas spiced fruit bombs’. Aka mixed fruit and spices, wrapped up in tea bags and infused into your choice of hot drink for an instant festive hit!

Katherine Frelon Christmas residency at the Borough Market

Christmas spiced fruit bombs (makes 24):

Ingredients:

  • 1 lemon, thinly pared without pith
  • 1 orange, thinly pared without pith
  • 4 cinnamon sticks, crushed
  • 10g cloves
  • 20g crystallised ginger, crushed
  • 1 nutmeg, smashed into pieces
  • 10 juniper berries, smashed with the back of a heavy knife
  • 80g dried blueberries
  • 75g dried cranberries
  • 80g dehydrated strawberry or raspberry flakes
  • 24 x 10cm squares of muslin
  • Undyed cotton string

Katherine Frelon Christmas residency at the Borough Market

1. Place the citrus peel on a lined baking sheet and leave in the oven set at 60C-80C until the peel has dehydrated, but not coloured, so at least 60 minutes or more depending on the moisture of the peel.  Alternatively leave the peel overnight in a warm airing cupboard or by the Aga if you have one.

2. When the peel is cool chop it into small pieces and add to a bowl with all the other ingredients. Stir to combine well.

Katherine Frelon Christmas residency at the Borough Market

3. To make the bags place approximately ½tsp of the fruit spice in the centre of each piece of muslin, gather up the corners and then twist and tie up each bundle securely with string. Store in an airtight container until ready to use.

Katherine Frelon Christmas residency at the Borough Market

4. To make a serving, place one bag in a mug and pour over boiling water (or use boiling apple juice / cranberry juice / red wine / cider…) and leave to steep for 5 mins, then remove the bag.

To make a big batch, place one bag of mulling spice in a heavy bottomed saucepan with 2l of your choice of liquid, place on the heat and simmer for 20-30 minutes.  Remove the bag and serve the cider in heatproof glasses or mugs.

Katherine Frelon Christmas residency at the Borough Market

Next up, an absolute festive must-have in the form of a gorgeous Crimson Christmas Chutney.

Sweet and sour, it’s the perfect accompaniment to a beautiful cheese plate. Presented in Kilner jars decorated with pretty ribbons and handmade labels, it also makes for a great gift.

Katherine Frelon Christmas residency at the Borough Market

Crimson Christmas chutney (makes 1.5kg)

Ingredients: 

  • 1.2kg cooking apples, peeled, cored and chopped
  • 2 red onions, peeled and finely chopped
  • 700g cranberries
  • 400g soft dates, stoned and chopped
  • 4 clementines, zest and juice
  • 500g soft brown sugar
  • 2tsp ginger, peeled and grated
  • 30ml ruby red port or cherry brandy
  • 3 cloves
  • 7cm piece cassia bark
  • ½ tsp smoked paprika
  • ½ tsp chilli powder
  • 10g flaked sea salt

1. Place all the ingredients in a pan and bring to a simmer for approximately 60 minutes, until all the ingredients are soft.

2. Bottle in sterilised jars, seal and ideally leave to mature for a few weeks.

Katherine Frelon Christmas residency at the Borough Market Katherine Frelon Christmas residency at the Borough Market

Last but not least: CHOCOLATE! Because what’s even the point of Christmas if not as the number one excuse to have it for breakfast, lunch and dinner, eh?

Katherine’s jewelled Borough bark is super simple treat to make and the ultimate oh-gosh-I-have-no-present-for-[add the name of any last minute guest here] present.

Katherine Frelon Christmas residency at the Borough Market

Just melt, stir and swirl to achieve a dramatic edible gift for friends and family. Plus you get to lick the spoons, so it’s definitely a winner!

Katherine Frelon Christmas residency at the Borough Market

Jewelled Borough bark (makes approx. 600g)

Ingredients:

  • 250g good quality white chocolate, chopped
  • 350g good quality dark chocolate, chopped
  • 150g Turkish delight, chopped into small dice
  • 40g green unsalted pistachios, roughly chopped

1. Place the white chocolate in a heatproof bowl set over a pan of simmering water, stir occasionally until the chocolate melts. Remove from the heat and repeat the process with the dark chocolate.

 

Katherine Frelon Christmas residency at the Borough Market Katherine Frelon Christmas residency at the Borough Market

2. Spread the dark chocolate onto a lined baking sheet to a thickness of 5mm.  Drop spoonfuls of white chocolate on top, and swirl the chocolates together with a skewer to make patterns.

Katherine Frelon Christmas residency at the Borough Market

 

3. While the chocolate is still molten sprinkle over the pistachios and Turkish delight and lightly press into the chocolate so they set firm. Chill until set, approximately 60 minutes.

Katherine Frelon Christmas residency at the Borough Market

You can also jazz up the bark with your favourite dried or candied fruits, nuts, coffee beans or even liquorice if you dare.  Or try some heat and spice with crystalised ginger, chilli flakes and crushed cardamom.

Katherine Frelon Christmas residency at the Borough Market

To package as gifts break the bark into large pieces and wrap in parchment paper with a pretty ribbon, fill a glass jar or a clear bags, or place in a pretty box and wrap with tissue paper.

Katherine Frelon Christmas residency at the Borough Market

Want to get a piece of the – Christmas prep – action?

Katherine will be in residence in the Borough Market Demo Kitchen (in the glass market hall) throughout December showing the shortcuts to the most amazing Christmas meal without spending days in the kitchen.

Throughout her demo sessions, Katherine will be focusing on the following topics, so make sure you come down to the Borough Market for tones of festive tips, a little nibble (and maybe a headstart on the grocery shopping too, ’tis the best place for it after all!) on the following dates:

1st December – 12.30-2pm – Edible Gifts.
8th December – 12.30-2pm – It’s all in the planning.
15th December – 12.30-2pm – The final countdown: 60 minutes in the kitchen on Christmas Day.

*All Borough Market demo kitchen sessions are free for all to attend. I was invited by the Borough Market to attend a preview of Katherine’s demo sessions, but all pictures, words, opinions & love for that iconic foodie spot, its legendary traders & tendancies to compulsively eat any fruit/nut/candy I can get my hands on my own.

Christmas Dinner in an hour – Katherine Frelon Christmas residency at the Borough Market

Cranberry Oatmeal Cake

Growing up in France, my breakfasts were almost always of the sweet variety. Toast with butter and jam, or Nutella, pastries… and on the very best days, cake!

Fast forward a few years (really not that many!) and you’ll find that my breakfasts have taken a savoury turn… but cake very much remains at the top of the ‘best breakfast’ list!

Cranberry Oatmeal Cake

Now, I know that not everyone can stomach a brownie calorie bomb early in the morning (feel free to call me shall you need some help!), but the below Cranberry Oatmeal Cake is a completely different animal.

Cranberry Oatmeal Cake Cranberry Oatmeal Cake

It has oats, and berries, and syrup and egg. It has that sweet, milky taste of the very best porridge, contrasting perfectly with the sharp, tangy cranberry and deep, dark chocolate chips. And it’s much more convenient to eat on-the-go than a bowl of cereal.

Cranberry Oatmeal Cake

If that’s not top breakfast material, I don’t know what is!

Cranberry Oatmeal Cake

Cranberry Oatmeal Cake (serves 6-8)

Ingredients: 

  • 100g porridge oats
  • 250ml hot milk
  • 100g butter, softened
  • 50g caster sugar
  • 60ml maple syrup
  • 1 big free-range egg, lightly beaten
  • 120g self-raising flour + 1 tbsp
  • 150g fresh or frozen cranberry
  • 1 tbsp dark chocolate chips

1. Pre-heat the oven to 180 C°. Grease and line a large loaf tin.

2. In a small bowl, mix the cranberries with 1 tbsp flour until evenly coated (that will prevent them from falling to the bottom of the tin).

3. Combine the oats and the hot milk in a large mixing bowl and set aside for a while to allow the oats to absorb most of the milk.

4. Cream the butter and sugar together with a whisk, then stir in the maple syrup and the egg.

5. Fold the flour into the butter mixture.

6. Drain any remaining liquid from the oats, then stir into the cake batter.

7. Add in the chocolate chips and 2/3 of the cranberries and mix once more.

8. Pour the mixture into the prepared loaf tin and sprinkle the remaining cranberries evenly on top.

9. Bake for about 45 min (or until a skewer inserted into the centre comes out clean).

10. Let rest in the tin for 10 min before turning out onto a wire rack to cool. Dust with a little icing sugar before serving.

 

 

Cranberry Oatmeal Cake

Market Porter Supperclub

A few months ago, I made the decision to make the difficult step to step away from supermarkets and find alternative solutions when it comes to buying food.

I wanted better ethics, better quality, and most importantly, I wanted to stop giving my money to corporations and instead, support local, independant people dedicating their life to improving the way food is produced and sold in the UK.

Market Porter Supperclub

“When we started Market Porter, we did it because the stuff we were buying in the supermarkets just wasn’t cutting it. We knew that there were people out there who were doing it better. People from across the UK who’ve made it their life’s work to care and get a kick from producing food that is so much better than just edible. People who deserve to get their produce into the hands of the wider British public.”

Needless to say, Market Porter’s moto resonates pretty strongly with me.

Market Porter SupperclubMarket Porter Supperclub

You can take my words for it. Market Porter carefully selected produce is as good as it sounds.

But then again, you don’t have to.

Market Porter SupperclubMarket Porter Supperclub

Instead, you could let pictures of a recent dinner I attended do the talking…

Market Porter Supperclub

For their first-ever supperclub event, Market Porter teamed up with Young British Foodies 2015 Chef of the Year, Adam Rawson, for an unforgettable 7-course tasting menu, showcasing meat, cheese, charcuterie and chocolate from independent producers across the UK.

Market Porter Supperclub

The lovely Table Café restaurant, a champion in its own right when it comes to commitment to impeccable sourcing and quality British ingredients made for the perfect settings for the great British wonders to come…

Market Porter Supperclubmarket-porter-supperclub-16

Starting with a few super-local cocktails highlighting the complexity and versatility of Jensen’s Old Tom Gin, a beautiful spirit brewed in small batches using only traditional gin botanicals based on recipes from the 1840s.

Market Porter SupperclubMarket Porter Supperclub

Paired beautifully with Square Root fantastic soda range.

market-porter-supperclub-18Market Porter Supperclubmarket-porter-supperclub-19

All mixed expertly in front of an eager crowd, with results definitily going way beyond expectations!

Market Porter Supperclub

The London Collins (Jensen’s Old Tom, bitters, Meyer lemon soda).

The perfect balance between sweet and tart, and one that will steal any fresh, citrusy cocktail lover’s heart.

Market Porter Supperclub

The Britain’s Finest (Jensen’s Old Tom, Cocchi di Torino, Maraschino, orange bitters) was a bit more unexpected and possibly even better.

Market Porter Supperclub

Basically a gin cocktail masquerading as a whisky drink and doing so well at it it’d steal a great scotch’s thunder any day.

Market Porter Supperclub

Meanwhile in the (open) kitchen, Chef Rawson’s team were busy chopping, roasting, baking and making the most of Market Porter’s incredible offering.

Market Porter SupperclubMarket Porter Supperclub

Starting with a beautiful dish of Soft Highland Brie (from Highland Fine Cheeses) with oats, smoked russet apple and nasturtium.

Market Porter Supperclub

Now, as you already know, I’m the worse French person ever and I don’t actually eat cheese, but I took it upon myself to at least try this beauty (tough job eh?).

Market Porter Supperclub

And you know what? I LOVED IT!!

I was so subtle, and very un-brie like. Sweet and comforting, with every ingredient (crunchy, tart apple cubes, piquant nasturtium leaves, super textural oat granola and a caramelized apple puree so good I could eat bowlfuls of it at a time) bringing something to the table to make this simingly simple dish so much more than the sum of its elements.

Market Porter Supperclub

The next dish was the one I most had my eyes on: Pork cheeks (from Lakehaven Farm) with chervil root, shallot and watercress.

Market Porter Supperclub

A cheap, often under-estimated cut of meat that can proove so rewarding when cooked right.

Market Porter Supperclub

Which is just what Chef Rawson’s team did and it was love at first bite for me & absolutely everyone at the table.

The meat was super tender and juicy, yet there was a freshness to it I really didn’t expect from that dish.

Quite a brilliant surprise & a great reminder that underrated cuts are definitely worth a second look.

Market Porter Supperclub

Dorset air-dried beef (from Capreolus Fine Foods) with potato, rosemary and enoki mushroom.

Not quite as much of a crowd-pleaser than the previous dish, but possibly the most interesting one on the menu.

Market Porter Supperclub

Charcuterie is a difficult, demanding ingredient to work with as it’s so strong in flavour and tends to overpower any other produce it’s forced to share the plate with.

Pairing it with dashi & mushroom, which have similar, deeply umami flavours to that of cured beef, accentuated those notes, making the whole thing a challenging, yet fascinated dish.

Market Porter Supperclub

Roast chicken (from Merrifield Farm) with leek, Cornish blue (from Cornish Cheese Co) and tempura eel.

Market Porter Supperclub

Not my favourite dish (the blue cheese was very subtle, but I’m still not the biggest fan of the slightly flour-y texture).

The eel tempura was fantastic though, a bit like super fancy, complex-tasting chips. Simply divine.

Market Porter Supperclub

The last savoury dish, Gammon (from Lakehaven Farm) with egg, pineapple and chips, was highly anticipated, if only because unlike the rest of the menu, everyone sort of knew what to expect.

Market Porter Supperclub

Or at least, we all thought we did.

But of course, it wasn’t quite what anyone expected…

Market Porter Supperclub

Thick, salty gammon, crispy matchstick fries, rich orange egg yolk, chargrilled pineapple & HP brown sauce, it was all there in the plate, yet it couldn’t have tasted more different from the pub classic.

A refined, adult take on a childhood favourite and the ultimate nostalgia dish!

Market Porter Supperclub

The thin borders between sweet and savoury were further explored with the next dish, an ode to Ocelot‘s incredible Hebridean sea salt chocolate.

(seriously guys, if you’re into Lindt’s sea salt chocolate, get your hand of this one IMMEDIATELY, it’s THE BOMB!!)

Market Porter SupperclubMarket Porter Supperclub

Much like the chocolate itself, the cookie & cream-inspired dessert, featuring a vibrant chocolate custard with cookie & cocoa nib crumbs and milk sauce, was deeply salty and savoury.

An absolute triumph if you ask me.

Market Porter Supperclub

Last but not least, alittle play on the iconic Custard Cream biscuit, served with a ganache mixing custard cream filling with Creighton’s white chocolate and balanced with tart preserved orange bits.

The ultimate indulgence to finish of a beautiful meal championing British finest ingredients.

Market Porter Supperclub

Sadly the pop-up was a very, very short affair (only two days with tickets selling like hotcakes), but a little birdie told me that there might be more coming up in the future, so keep your eyes peeled for that.

And in the meantime, I strongly encourage you to treat yourself to a bar of that fantastic sea salt chocolate & a few more things from Market Porter incredible selection of amazing goodies from local, independant producers.

Meat, cheese, charcuterie, chocolate (and even a few Christmas goodies), they have it all and from what I tasted, I can voutch it’s all top notch quality and taste, right to the last morsel.

25/05/2017 edit – Market Porter has had a bit of a makeover and are now Heartier. They’re still the same friendly Market Porter bods, only better & heartier!

Market Porter Supperclub

Halloween Monster Brookies

Sure you can buy them in the stores, but there’s something special and fun about making your own Halloween treats.

Halloween Monster Brookies | Cake + Whisky

As far as I’m concerned the spookiest day of the year is as good an excuse as any to bake a batch of favourite sweet treats… And everybody knows that brownies are the way to my heart.

Halloween Monster Brookies | Cake + Whisky

Now, I’m a big fan of the traditional recipe, but trust me when I say Brookies, the genius crossing between brownies and cookies, are next level good.

Halloween Monster Brookies | Cake + Whisky

Chewy, crumbly, super chocolate-y and just a tiny bit spooky, these Monster Brookies are the ultimate Halloween-win treat, and you definitely want a batch (or three) of those in your life ASAP!

Halloween Monster Brookies | Cake + Whisky

Halloween Monster Brookies (makes 6 monster-sized cookies)

Ingredients:

  • 120g 70% dark chocolate
  • 15g butter
  • 75g caster sugar
  • 30g cornflour
  • 1 tsp baking powder
  • 1 egg
  • 15g chocolate chips
  • 30g Smarties
  • a few drops dark food coloring (or, even better, a food-safe black pencil)

1. Preheat the oven to 180°C.

2. Place the chocolate and butter in a bowl and set over a pan of simmering water. Stir until melted and combined, then remove from the heat.

3. In the meantime, combine the sugar, cornflour, baking powder and egg and whisk until light and fluffy. Add the chocolate-butter mixture and mix until well combined.

4. Spoon tablespoons of mixture onto baking trays lined with baking paper, making sure you leave enough space inbetween them (they spread A LOT while baking). Dot the top of the cookies with the chocolate chips and Smarties.

5. Bake for 12-13 min in the preheated oven, then set aside to cool before drawing eyes using the black food colouring.

Halloween Monster Brookies