10% off your first nights stay at our B&B

Bitter Orange Tart | Nigella Lawson

Posted by Natalie Jones on

From her book, SIMPLE

INGREDIENTS

250g gingersnuts 

75g soft unsalted butter

FOR THE CURD FILLING

3 large eggs

2 egg yolks

100g caster sugar

60ml lime juice (2-3 limes) + zest and 140ml orange juice (from 1 large or 2 medium oranges)

150g soft unsalted butter, cut into 1cm cubes

 Good honey

METHOD

Use a 1 x 10-inch loose-bottomed, shallow tart pan (approx. 2 inches deep). 

Blitz the ginger biscuits in a food processor until they are crumbs, then add the butter and process again, patiently waiting until it begins to clump and look like damp, dark sand. If you don’t have a food processor, put the gingerbiscuits in a resealable plastic bag, and bash with a rolling pin or similar heavy implement, even if it has to be one with less comedy value. Melt the butter, and transfer the crumbs to a bowl. Mix in the melted butter until the crumbs are evenly coated.

Tip into your tart pan, and carefully spread the cookie base all around the pan and up the sides; you can do this with your hands or the back of a spoon.

Put the pan in the refrigerator, to allow the cookie base to harden, for at least 1 hour – 2 hours would be better. I often find it easier to get the base done in advance, so it’s coolly ready and waiting, in which case, I do it up to 2 days ahead.

Once your base is set firm you can get on with your curd filling. In a heavy-based saucepan – off the heat – whisk together the eggs (both the whole eggs and the yolks) and sugar, making sure you incorporate them well. Add the zest (grate gently so you don’t get the pith, too) and juice from the oranges along with the cubes of butter, then put the pan over a medium heat and cook, stirring constantly; I use a small flat whisk for this.

This thickening process will take about 5–7 minutes, but do take it off the heat regularly during this time, while you carry on whisking, to prevent it from getting too hot. Once the curd has thickened, take it off the heat, keep whisking for about 30 seconds, and carry on doing so as you pour it straight into a pitcher (it makes about 2 1/4 cups). Then place a piece of dampened parchment paper on top of the filling (this will stop it forming a skin), and let it cool in the refrigerator for about 30 minutes.

Once the filling has cooled, but not set solid, pour and scrape it into your crumb-lined pan and spread it out evenly. Let the tart set further in the refrigerator for at least 4 hours (or overnight), and up to 2 days, before unmolding. This is best done while it is still cold – so don’t take it out of the refrigerator for more than 5–10 minutes before you want to cut it. Then serve in slices, with a little pot of honey for people to drizzle over as they wish.

Make ahead note

Base can be made 2–3 days in advance and stored in refrigerator until needed, covered loosely with plastic wrap. Once firm, the base (in its pan) can also be wrapped tightly in a double layer of plastic wrap and a layer of aluminum foil and frozen for up to 1 month. Thaw in refrigerator for 2–3 hours before filling.

Curd can be made 2 days ahead. Fill the tart and refrigerate for about 4 hours, until the curd has become firmer, then tent loosely with foil, trying not to touch the surface of the tart.

Store note

Leftovers can be stored in refrigerator for 2 days. The tart base will soften gradually as the tart stands.

Read more →

Lemon Chicken with herbed rice / What Katie Ate

Posted by Natalie Jones on

by Katie Quinn Davies

 

INGREDIENTS

1 cup all purpose flour, sifted

3 tablespoons smoked paprika

sea salt and ground pepper

2 free-range chicken breast fillets, cut into bite sized pieces

3 tablespoons butter, melted

green chile slices (garnish)

LEMON SAUCE

1/3 cup of soy sauce

3/4 cup lemon juice

1/2 cup italian salad dressing

finely grated zest of 1 lemon

2 large cloves of garlic, crushed

sea salt and freshly ground pepper

HERBED RICE

1 tablespoon olive oil

1 small onion, finely diced

2 cups basmati rice, rinsed under cold water and then drained

2 scallions, very thinly sliced

small handful of parsley, chopped

sea salt and ground pepper

METHOD

Preheat oven to 425

To make the lemon sauce, combine all the ingredients plus a pinch of salt and pepper in a bowl and chill in the fridge while you cook (30 minutes).

Mix together flour, paprika, salt and pepper in a bowl. Toss the chicken in the seasoned mixture, then place the pieces in a shallow casserole dish. Brush each piece of chicken with the melted butter and then bake for 30 minutes. Turn the chicken pieces over and pour the chilled sauce evenly over the top, reduce the oven temperature to 200 and bake for another 30 minutes or until chicken is tender and cooked through.

In the meantime, to prepare the herbed rice simply heat olive oil in a medium saucepan over medium heat and add the onions and saute for about 5-7 minutes until soft. Add the rice and stir to coat. Cook for 1 minute stirring often then pour in enough boiling water to cover the rice by about 3/4 inch. Turn the heat down to very low, cover with a tight fitting lid and leave to cook for about 10-12 minutes (do not touch!) then turn off the heat and leave the pan to stand covered for about 10 minutes. Once cooked, fluff the rice with a fork and add he scallions and parsley, season generously with salt and pepper.

Then simply plate the rice and top with the chicken and their juices, scatter some chilis and it’s ready to eat!

Read more →

Sweet Street

Posted by Natalie Jones on

Meeting The Bakemonger has opened my eyes - and mouth - to edible art. With cake at the forefront of my brain, The Broadsheet Sydney recently captured my attention with a post on the Shangri-La's Sweet Street. The dessert-themed event transformed the hotel's ballroom into a colourful bonanza of black donuts with syringes of flavour, mini-pops and hot-dog eclairs. Guests queued with their tickets - a 'coffee card with 10 stamps, each stamp being a purchase - and party bags holding a needed bottle of water and a bag of Callebaut chocolate pellets. 

See our new Ocelot chocolate bars for a Scottish sweet sensation.

Read more →

Beauty Library

Posted by Natalie Jones on

The latest project by Japanese creative studio Nendo, is a beauty store and cafe based in Tokyo. Serving health-conscious food and drinks, visitors can meet and shop over a coffee - just like at CARO! With a shop layout similar to a library, coffee drinkers sit amongst floor-to-ceiling shelving units sparsely stacked with brightly coloured bottles. QR codes are available to those who would like to learn more about the product or purchase an item online at home.

I wanted to share what Nendo write about themselves - it's so cute.

Giving people a small ” ! ” moment.
There are so many small ” ! ” moments hidden in our everyday.

But we don’t recognize them.
and even when we do recognize them,we tend to unconsciously reset our
minds and forget what we’ve seen.

But we believe these small ” ! ” moments are what make our days so
interesting, so rich.

That’s why we want to reconstitute the everyday by collecting and
reshaping them into something that’s easy to understand.

We’d like the people who’ve encountered nendo’s designs to feel these
small ” ! ” moments intuitively.

That’s nendo’s job.

Read more →

Trophy Wife

Posted by Natalie Jones on

I love the name and interiors of this nail bar in Australia. Trophy Wife started out as a nail salon but owner, Chelsea Bagan, now describes the company as a 'beauty collective' offering hair concepts and putting on pop-ups. Chelsea has created a beauty destination with a modern interior showcasing an amazing, multicoloured camo wall, tiled bar and hanging plants set amongst product. The logo is fresh and the website has a very sexy art-direction. There's a lot to learn from the 26-year-old Ozzie who has a killer instagram account and is clearly getting it right.

See our Tote Bags designed by Nathalie du Pasquier for more inspiring patterns.

 

Read more →