Ibby Southerden makes bespoke chocolates from the Cotswolds
( the supper club )
Ice cream made edgy
toasted sourdough and to help make the pan con tomate.” Sophie, who works alongside Talia at Cotswold Cooks
(and happens to be girlfriend to Tom Southerden the blacksmith, the son of Ibby – you’re still with us, right?) was enlisted to pick the salad. “My top tip would be to keep it simple but top quality,”
says Talia. “Prepare as much in advance as possible, try to have something unusual or memorable in the menu and don’t worry about the washing up. “The perfect dinner party, after all, is one where you
just know you are going to have really good fun, the wine is flowing and it doesn’t feel as late as it is when you leave. Company is the most important ingredient to any good party, as you can still have a memorable evening and eat mundane food – but good food and bad company never creates an uplifting memory. So, don’t stress if the food doesn’t go exactly to plan! “The best dinner party that I have ever been to was one
hosted by Pat Cooper from Balscote [famous for making the Kasaundi served in the local pub]. She used to have a dinner party every Wednesday night for all the family and veg box packers after a really hard day’s work. Her food was amazing; sometimes French, sometimes Japanese, sometimes Burmese, sometimes American, sometimes Spanish and sometimes Indian, all places she had lived in and where she’d learnt authentic dishes.” What a family – and what a feast!
Useful contacts Cotswold Cooks
www.cotswoldcooks.co.uk Purton House Organics
www.purtonhouseorganics.co.uk Ibby’s Chocolates
www.ibbyschocolatekitchen.com Edgcumbes Coffee
www.edgcumbes.co.uk Floral Studio, Purton 07834 062068
crumbsmag.com 47
Affogato literally translates as ‘drowned’, but is best known by savvy, time-saving foodies as the speedy Italian dessert of cold ice cream topped with hot espresso. (And what a way to go…) Variations can include a cheeky splash of liqueur or different flavours of ice cream, but our Talia has not only made her own light and fluffy coffee semifreddo using her sister’s Edgcumbe coffee, but also topped it with a lip-tingling grating of chilli chocolate. Inspired. Talia recommends using specially hardened glasses or a shatterproof coffee cup to serve.
EDGCUMBES
AFFOGATO with COFFEE SEMIFREDDO (SERVES 12)
INGREDIENTS 8 eggs
200g sugar
¼ mug strong, cold coffee 700ml double cream 12 espresso shots
200g chilli chocolate, roughly grated or shaved into flakes
METHOD
– Separate the eggs and whisk the whites to a stiff peak in a clean bowl. In a separate bowl whisk the yolks with the sugar and coffee. In a third bowl, whisk the double cream. Fold all three together and half-fill small coffee cups. Cover with clingfilm and then place in the freezer. Take the cups out of the freezer 30 minutes before you are ready to serve and leave at room temperature.
– Pour hot espresso over the slightly softened semifreddo (at the table, as the semifreddo melts quickly) and sprinkle each glass with the chilli chocolate flakes for a bit of a kick. (Plain chocolate would work just as well.)
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68