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Winter Edition 2015

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School Notices termly magaine - winter 2015


FOOD & DRINK RECIPE FROM CHERIE DENHAM Flavour Passion FOOD & DRINK Cherie Denham of Flavour Passion has always had a very keen interest in food and the creative art of cooking it. Following her training at Leith’s she worked for a number of high profile catering companies including The Admiral Crichton and Rhubarb gaining a huge experience and knowledge. We are very lucky that Cherie decided to share her passion and talent and now runs detailed cooking demonstrations from her welcoming kitchen in Hampshire. Whether it’s preparing a cosy school night supper or a special get-together with friends, her recipes provide inspiration and highlight her understanding of flavour combinations and seasonal ingredients. 12 Flavour Passion Cookery Demonstrations Cherie Denham, founder of “Flavour Passion” is a trained Pru Leith instructor with over 20 years experience in recipe creation, private dining and catering. If you would like to be on Cherie’s mailing list for future demonstrations please email: Tarragon pancakes with horseradish-mustard cream, smoked salmon & dill Makes 60 canapes PANCAKES 170g/6oz self-raising flour ½ tsp baking powder 1 egg 1TBS caster sugar 200ml/ 7fl oz milk A handful of chopped tarragon HORSERADISH-MUSTARD CREAM 300ml tub of sour cream 6tsp horseradish sauce 3tsp wholegrain mustard 225g/8oz smoked salmon Dill sprigs 1. Put the flour, baking powder, egg, sugar and milk in a magimix and whizz until smooth. Pour into a bowl and stir in the chopped tarragon. 2. If you haven’t got a magimx, sift the flour and baking powder into a bowl, make a well in the centre, add the egg and half of the milk, beat to a batter. Add the remaining milk gradually, stirring until lump-free, then add the chopped tarragon and some seasoning. 3. Lightly oil the simmering plate of the Aga or a frying pan. The oil should be just hazy. Wipe any excess oil away with kitchen paper. 4. Drop the mixture on in teaspoons, spacing them well apart. When bubbles rise to the surface and the pancakes look dry on top, flip over with a palette knife and cook on the other side for a further 30 seconds or so until golden brown and cooked through. Lift off and place on a plate. 5. Mix the sour cream, horseradish sauce and wholegrain mustard together. Season. 6. When the pancakes have cooled, top with the horseradish–mustard cream, a swirl of smoked salmon and a sprig of dill. Serve. FOR MORE GLAMOROUS CANAPÉ IDEAS PLEASE VISIT 13


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