Christmas means plenty of gingerbread – gingerbread men, gingerbread house… I’ve always wanted to make a gingerbread cake, as I like the flavours in there more so than Christmas pudding, and wanted a scrumptious gingerbread-like dessert to wrap up Christmas dinner.
This year, I found the favourite old fashioned gingerbread recipe and decided to adapt it by reducing the sweetness and doubling the spice, and also adding a layer of mascarpone cream icing on top. The result? Delicious! The cream and gingerbread taste worked really well together! Continue reading “Old Fashioned Gingerbread”
It’s going to be the Year of the Rooster in 2 more days,and as food is the main way to celebrate Chinese New Year, we tried out the Emmy-nominated TV chef Ching He Huang‘s tiger prawns, sweetcorn and chilli recipe. It’s a classic stirfry dish – very quick to prepare and cook – and really adds colour to the dinner table! In Ching’s words, “Prawns symbolise happiness as they are homonym for ‘laughter’ and their reddish colour is synonymous with ‘luck’. The yellow colour of the corn resembles small nuggets of gold symbolizing ‘wealth’.”
The prep time is only 5 minutes, as is the cooking time. It’s Ching’s ethos to use fresh ingredients, but all the fresh tiger prawns were sold out (probably in the scramble to buy prawns for Chinese New Year), and we had some leftover frozen sweetcorn left, so we’re cooking these from frozen, using 100g in total. You’d ideally need to defrost these before use, but when stirfrying, the ingredients such as sweetcorn can be added to the wok frozen – just add an extra minute to the cooking time. Continue reading “Tiger Prawns with Sweetcorn & Chilli – a recipe from Ching He Huang”
Every year the Christmas period starts a bit earlier. Fact. Isn’t it everyone’s favourite rant through the autumn months? Yet, when I received an invitation to sample the Christmas menu at Spaghetti House, I could feel nothing less than excitement. Only the mild weather at the end of September was stopping me from wearing a Christmas jumper!
Continue reading “The Christmas Menu at Spaghetti House”
“Communication is the creative expression of all that’s within us (…) creativity combines will and consciousness and moves us forward into the future. When we create, we make something that has not existed before.” Forgive us the initial mindful quote, but I had to start with this because I believe that for the first time, during The Savannah opening party, I was asked a very important question: why the blog? Given the mundane occasion, I doubt the question was intended to create such deep thoughts in me. Yet, as I was sitting in the stunning surroundings of the newly opened Savannah restaurant, where everything around whispers introspection, where the relaxing décor and the video projections on the wall make time slow down, the simple truth came as an answer.
We write for self expression, we write because we are larger than life and we need a personal project, we write about food because we cook, and we cook – again – not only because we love eating but because it is another form of self expression. Yes, of course, the aim is to become a better and recognised version of ourselves, and we are aware of the effort and time that takes.
Continue reading “The Savannah Bar & Restaurant”