We LOVE these sandwiches so much that they need a shout-out. Another fantastic recipe from Aussie food stylist, author and magazine editor Donna Hay (we just renewed our magazine subscription). These little beauties guarantee no leftovers at any party, in fact take the recipe with you as you will be asked to share, we guarantee it!
- 12 slices white bread
- Butter for spreading
- 2 cups (320g) chopped cooked chicken
- ¾ cup (225g) whole-egg mayonnaise
- 2 tbsp lemon juice
- 2 tbsp chopped basil leaves
- 2 tbsp shredded mint leaves
- Salt and pepper
- Extra mayonnaise and finely chopped chives
Place the chicken, mayonnaise, lemon juice, basil, mint, salt and pepper in a bowl and mix to combine. Spread one side of each bread slice with butter. Divide chicken mixture between half the bread slices and top with remaining bread. Cut sandwiches into small triangles and brush one side with the extra mayonnaise. Press the mayonnaise into the chives to serve. Makes 24.
We have realised we’ve been to Berners Tavern twice now and have not said a word about it – shame on us. It’s absolutely brilliant!
Berners Tavern is the restaurant in The London Edition that opened in 2013, the first in a new luxury range of hotels from the Marriott Group, breathing new life into the former ‘Berners Hotel’. The property was originally built as a group of townhouses in 1835 and became a hotel in 1908 – famous for its grade II listed richly decorated ceilings in its marble-clad lobby and restaurant, which have been lovingly restored by its new owners. The restaurant that is Berners Tavern features walled framed pictures, a floor to ceiling bar, stunning overhead antique lighting with the marble ceiling dimly lit to create a uber luxurious dining atmosphere. “We needed to draw the eye down, we couldn’t have everyone sitting looking up at the ceiling” we were told by management.
One thing you notice when visiting Italy is the simplicity that goes into creating delicious pasta dishes; just a few core ingredients can produce a flavoursome meal in no time. A Monday evening favourite for Elldrew is Purple Sprouting Broccoli and Speck Tagliatelle. With just 5 mins prep and 15 mins cooking time, this tasty dish will have you on the sofa in no time, after all, who wants to spend time in the kitchen after your first day in the office of a new week?
Miss Bun can’t be having fun stuck in the corner of what seems to be the smallest restaurant space on the planet. A sink to her left, a small portable electric cooker in front of her – one pot with boiling water, the other a frying pan. Add in a fridge and warming oven down the side of the room, a small bench for taking orders and holding chopsticks/napkins. Bench seating around the front window and side of cooking area, with just enough space to squeeze in six stools. Welcome to Miss Bun in Kentish Town (NW5).
With all the new restaurants popping up around Kings Cross since the redevelopment, Elldrew had previously had a lovely meal at Camino Spanish restaurant, so we were looking for somewhere to dine in the area again when we came across Karpo. Actually located on Euston Road opposite the station, away from all the new restaurants, we’re not sure how old the restaurant is, but reading great reviews we simply had to try it.
It might be a little bit sad but aspiring to be Master Bakers, Santa brought Elldrew a shiny new K-Mix electric mixer and ever since then we have been itching to really put it to the test (but a post-Christmas diet has somewhat stifled our baking desires). With that in the back of our mind we stumbled across this recipe which was intriguing enough to make us want to break our diet and try it. Magic Custard Cake? What on earth was the fuss about?
Without sounding like a line from an episode of Nigella Bites, there’s nothing better than getting cozy on the sofa, on a wintery evening, with a bowl of hearty one-pot stew, a chunk of crusty rye bread and an optional glass of full-bodied red. Remote control in reaching distance. Cue chill-out time.
Elldrew don’t want their readers to think that the only thing’s we cook are bread based breakfast bakes, so to add a little variety, and as it is the season of giving, Ellldrew’s early Christmas present to you all is Mama Elldrew’s amazing “Merci Beau-Soup”. A long standing family favourite perfected over the years by Mamma Elldrew, this creamy mustard and onion soup is an easy and warming treat for a wintery night.