LOVE LOCAL
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WALNUT & CHERRY YULE LOG SERVES 12
3 medium eggs 100g golden caster sugar 75g plain fl our 3 tbsp cocoa powder, plus extra for dusting 50g walnut pieces, chopped 100g chestnut puree 2 tbsp icing sugar 150ml double cream 425g black cherries, roughly chopped
FOR THE ICING: 50g butter, softened 100g icing sugar, sifted 2 tbsp cocoa powder 1-2 tbsp milk 50g walnut pieces, chopped
1 Preheat the oven to 200C/gas 6. Grease and line the base and sides of a 30 x 20cm Swiss roll tin.
2 Whisk the eggs and sugar together for about 3-4 minutes until pale and thick. Mix together fl our, cocoa and walnuts and fold into the egg mixture. Pour into the prepared tin and gently
spread to the sides. Bake for 10 minutes.
3 Sprinkle a little cocoa onto a large sheet of parchment and upturn the Swiss roll onto it. Peel off the parchment from the base and then roll it up from the longest end with the paper inside and allow to cool completely.
4 Whisk the chestnut puree and icing sugar together until smooth then add the cream and whisk until soft peaks form. Unroll the Swiss roll, spread with the cream mixture and scatter over the cherries then roll it back up into a log.
5 To make the icing, whisk the butter in a medium bowl until pale, gradually whisk in the icing sugar and cocoa powder and whisk until fl uff y, adding a little milk if the mixture is too thick.
6 Cut a thick diagonal slice from one end of the log. Arrange the log onto a serving plate then place the slice on the side with the cut against the cake to make a branch.
7 Spread the log and branch with icing (but not the ends) and use a fork to make a bark eff ect. Scatter with walnuts and serve.
www.californiawalnuts.co.uk
walks along the coastline with the invigorating sea air, leisurely strolls across empty beaches and of course enjoy something delicious to eat and drink aſt er a day of exploring.
Winter breaks with Stein’s W
inter is a special time to stay in Padstow. Take long
STAY Book a break in one of Stein’s coastal inspired guest rooms, beautifully designed by Jill Stein. Smart and bright with a seaside feel, each room has its own unique character, with some featuring free standing baths, cosy fi replaces and exposed beams. T e beautiful bathrooms are also great for an indulgent soak using some of Jill’s wonderful Porthdune toiletries – perfect for relaxing and whiling away the hours.
EAT Start your evening with a Rick Stein gin and tonic or signature cocktail at Ruby’s Bar, before dining at St Petroc’s Bistro, Rick Stein’s Café or T e Seafood Restaurant. From Asian dishes inspired by Rick’s travels around the world at the café and steaks on the grill at St Petroc’s Bistro, to classic fi sh and shellfi sh at T e Seafood Restaurant, you’ll have two days of enjoying the best Cornish produce.
WINTER BREAKS
Enjoy an exclusive 2 night foodie escape… including a three course dinner for two on each night at The Seafood Restaurant, St Petroc’s Bistro or Rick Stein’s Café as well as a stay in a coastal inspired room with stunning breakfasts each morning. Prices start from £364 for two people, including dinner at St Petroc’s Bistro and Rick Stein’s Café.
Visit
www.rickstein.com or call 01841 532700 for more details.
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