After a busy day at work one of Elldrew’s favourite meals is this quick and easy chicken, cashew nut and spring onion stir fry. Not based on any celebrity chef’s recipe, requiring only very basic prep and using ingredients usually in our larder, it’s a good standby meal for hungry tummies (that need feeding quickly).
A lazy Sunday with a few leftover ingredients in the fridge and Elldrew turn to their favourite cookery books to pass the time. On this week’s menu was the Hummingbird Bakery’s amazing Lemon and Thyme Drizzle (or Loaf) cake. It’s so delicious and so easy to make that we whipped one up for Ell’s office whilst we were finishing our morning coffee, and a second one for Drew’s office whilst we were digesting lunch (it’s not fair to favour either office, and if we hadn’t made two the rest of the lemon thyme and sour cream from our previous weeks tea party (blog on that to follow) would have been wasted)!
Ever since we first heard about these surprising, tricky and colourful cakes Elldrew have been itching to try their hand at the much fabled Rainbow Cake; so an invitation to an English Easter tea party was the perfect excuse. Our hosts are renowned as excellent cooks and so not wanting to leave anything to chance Elldrew scoured the internet for tips on ensuring the perfect cake. We’re glad we did, but we’re also glad that we used our experience and instinct to add a little Elldrew magic – being the selfless souls that we are we thought we’d save you all that googling and instead provide Elldrew’s guide to baking the perfect Rainbow Cake (with thanks also to Kerry Cooks from whom we took a lot of our inspiration).
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?
TERRIFIC TROGLODYTE TRIP!
Sextantio Le Grotte Della Civita – it’s a hotel in a 9,000 year old cave in the ancient city of Matera. That pretty much sums up the hotel but it doesn’t really do it justice…it’s a little bit more than just a cave hotel as it’s also a project in ecology and sympathetic restoration and an exciting adventure for its guests.