What a fruitcake!

With a pending trip to Israel and a lack of research, we decided to get together for a dinner party in hope to plan some of our trip. Recent attempts at eating healthier, coupled by a request to make a healthy dessert brought me here. Well, not quite. I was actually looking for a hazelnut and fig cake recipe that I had been wanting to try and stumbled across this instead. It was healthy and full of the Middle Eastern ingredients of saffron, honey, yoghurt, dates, hazelnuts and figs. So, in the theme of things...well, I thought anyway. I was told pistachios would have made it more Middle Eastern.

The picture from the original recipe was so pretty - bright yellow from the saffron contrasting with the purple of the figs, on the brown base of the hazelnuts. The recipe called for powdered saffron but I had strands and couldn't get it anywhere as near bright yellow. I also substituted some of the full fat yoghurt for low fat but the 'cake' was abit icey so next time I wouldn't. The base could be used as a cheesecake base as a wheat free alternative to digestive biscuits. Tasted like Ferrero Rochers, without chocolate. An easy, pretty dessert for the health conscious! Just add more honey for extra sweetness.

Hazelnut cake with Frozen Saffron Yogurt and Honey Drizzled Figs

Crust
2 1/2 cups (350 g) raw hazelnuts (save a handful for the topping)
1/2 tsp sea salt
15 fresh medjool-like dates, pitted
2 tbsp coconut oil
1 tbsp water

Filling
3 cups (720 ml) fat whole-milk turkish/greek yogurt, unsweetened
1 cup (240 ml) coconut milk
4 tbsp runny honey + some extra for topping
1 gram (0.035 oz) powdered saffron (2 envelopes)
8 small fresh figs, quartered

Method
Preparing the crust: Toast the hazelnuts on a baking tray on 180°C (350°F) in the oven, for 10 – 15 minutes or until skin cracks. Let cool for a few minutes, then remove skin by rubbing the nuts between a rough kitchen towel. Add hazelnuts (save a handful for the topping) and salt to a food processor or blender and pulse for about 10 seconds. The nuts should be chopped but not powdered. Pour the nuts into a separate bowl and set aside. Add the pitted dates, coconut oil and water to the food processor and run it on high speed until the mixture comes together to a sticky paste. Add the chopped hazelnuts and run until everything is combined into a sticky pebbled mixture. Place in a 20 cm (8-inch) spring-form cake tin and flatten it out with your fingers. Put in the fridge to chill while you prepare the filling.

Making the filling: Place yoghurt, coconut milk and honey in a medium size mixing bowl and whisk to combine. Stir in the saffron very gently with a spoon. Remove the spring-form cake tin from the fridge and pour the saffron filling on top of the crust. Then place the spring-form in the freezer for about 2 hours (you can keep it in the freezer for days but then you have to let it thaw for about 15-20 minutes before serving it). Top the cake with crushed almonds, fresh figs and drizzle with honey. Serve immediately and try to finish it all at once as it won't refreeze or look as nice the second time around.

Ahh the French...

Beautiful plates

I could think of worst ways to spend a Thursday lunch. Sunny, crisp London day, no random snow showers, freezing winds, rain or any other detractors to remind us that Spring is just around the corner. It is, it is. Paired with a leisurely team lunch of tasty French fare followed by an extended coffee stop, I feel myself relax into weekend mode already.

Freshly baked variety of breads to start, alongside a whipped Chantilly butter (it was extremely moorish and had hints of toffee) as well as a smoked butter. Every dish was constructed with interesting combination of textures and tastes - my sea urchin veloute was extremely 'seafoody' but was toned down by a creamy cauliflower soup like pulp alongside crunchy 'chips'.

All dishes were enjoyed and with a lunch menu of 3 courses for GBP25, it was extremely good value especially for the quality of cooking. Next door there is a wine cellar/bar which had an extensive menu of small plates that I believe I will enjoy thoroughly and will therefore warrant another visit.

Club Gascon

57A West Smithfield

London, EC1A 9DS

Sea Urchin Veloute, Cauliflower Pulp and Crisps

Plaice with Squash and Seeds and Aromatic Pumpkin

Roasted pineapples, Crispy Rum Baba, with Lemon and Ginger jelly

All Training Ends Here.

Inside the Teahouse conservatory

The first occasion I visited Petersham Nurseries was when we decided to walk from home to the nursery to test our endurance and the feasibility of completing the Oxfam 100km Trailfinders walk. The walk was short of 20km..we decided it was not feasible. The walk was enjoyable but the welcoming sight of the selection of cakes and the simple, hearty fare was our respite. It was rather cold that day and the heartwarming fare was just what we needed as we tried to warm ourselves up. 

Petersham Nurseries has both a casual, canteen like Teahouse with a selection of hot food and cakes, as well as the one michelin star 'Cafe', which is the restaurant. The Teahouse, housed in a conservatory of colourful painted chairs and wooden and metal tables, was supplemented by a jet like heater to keep the patrons warm. The Cafe also housed a rustic store of homewares and gardenwares. 

This return visit was a result of a last ditch attempt at training for the Barcelona Half Marathon, which happens in a week. So after an 8-mile run around Richmond Park, on again this frosty and drizzly day, we ended up here. Again, cold and seeking refuge in front of the heater - but not a bad place to end after a spot of exercise. Food was simple and tasty, and extremely filling. A shared slice of Hazelnut, Pear and Chocolate cake rounded off the meal nicely but with a mental note to visit on a warmer day next time around. Definitely a nice spot if the sun was shining and as with other Richmond places, very family friendly.

Petersham Nurseries (Teahouse and Cafe)
Church Lane
Off Petersham Road
Richmond, Surrey
TW10 7AG

Cake selection in the Teahouse

Hot food selection

Rolled Chicken Breast stuffed with spinach and yummy vegetables

Pear, hazelnut and chocolate cake

Interior of the Teahouse

Inside the shop next to the Cafe

Some of the kitchenware available

A Corner Room

Of the Bethnal Green Town Hall. Quite simply, creative cooking and great service at very reasonable prices, especially for lunch. Two courses for GBP17/ three courses for GBP21. It is the more casual and more affordable dining option to Viajante, also in the Bethnal Green Town Hall, which was more refined, more creative and served delicious freshly baked bread with whipped butter. It also warrants its own post if I can ever find my pictures. 

This was my second visit. My first visit resulted in great appreciation for Iberico pork cooked pink. Juicy and tender and just cooked perfectly - memorable to say the least. Always apprehensive about revisiting the same dish, I ordered steak instead. My companions who had the pork said it was too salty. The dish itself was completely different to the one we had the first time around. The menu does change frequently but like the lamps that adorned the back wall, the Iberico pork appears to be a permanent fixture. Albeit, with variations. Enjoyed all my dishes but the dark chocolate thin crackers accompanied by the slightly bitter clementine with cinnamon ice cream was my favourite dish of the day. I like the bitter taste of fruits like grapefruit, and I love chocolate. Perfect combination for me. I am also just going through a crazy dark chocolate phase. Only when does a phase cease to be a phase? 

Corner Room

Town Hall Hotel

Patriot Square

London E2 9NF

Jamon Iberico

Seabass Ceviche

Hanger Steak

Sole on the Bone

Chocolate Clementine

Sweet Potato Ice Cream with 'popcorn'

Some of the dishes we had on the first occasion when it first opened in 2011.

Confit Duck with Girolles and Egg

The ever memorable Iberico Pork

Veal Cheeks with Pasta and Wild Mushrooms