Reviews

Taste of London (Part 2)

June 22, 2014

I was delighted to be able to return to Taste of London yesterday because truly you need several days at this festival to do everything. I wish I could go back yet again but I will have to leave all the demos and other stalls I missed until next year. This time I wanted to soak up more of the occasion so I decided not to bring Big Sally aka my professional camera but just take some shots using my phone so I could still share the moment with you. If you are thinking about whether you are going to enjoy the last day of the festival today or considering whether you should go next year, also take a look “5 Reasons You Have To Go To Taste Of London This Week“.

Here are a few highlights from day 2 at Taste of London: 

Briefly meeting Michel Roux Jr – he was so gracious and sweet. Even after having taken pictures with lots of other guests he still had time for one more just as he was leaving the stand 🙂

Michel Roux Jr and I

Michel Roux Jr and I

This truffle sauce on bread by San Pietro a Pettine is to die for! Honestly, I didn’t buy any on the spot because I don’t like to eat bread at home as I run the risk of eating it all the time and becoming a balloon but I keep thinking about it and I will have to purchase a jar because the taste is so enjoyable that I cannot resist. You can get it at Harrods, Harvey Nichols and Selfridges.

San Peitro a Pettine Truffle Sauce

San Peitro a Pettine Truffle Sauce

In the last two years my love for oysters has grown and grown. In the sunshine there is nothing better than a large fresh oyster and at Taste of London you will not be disappointed. Sip of a glass of bubbly and oysters for only 10 crowns (£10) at the Chapel Down Winery stand.

Oysters

Oysters

Oysters

Oysters

 

My favorite dish of the entire festival is from Bar Boulud London. Go and enjoy Bahn mi: French-Vietnamese baguette confit duck, foie gras pâté, pickles and coconut-chilli sauce for only 5 crowns (£5). It satisfied my foie gras craving with its richness and was perfectly balanced tickling all my 5 taste sensations. My phone could not do this dish justice but trust me, you have to try it.

Bahn mi

Bahn mi

Bahn mi

Bahn mi

Bahn mi

Bahn mi

Nothing is perfect and despite all the deliciousness, there is another dish I must warn you about. The bread was stale and the filling was not yummy. Steer away from The Truscott Arms’ Potted crab and shrimp burger with pickled cucumber on a brioche bun because it sounds so much better than it is.

Potted Crab and Shrimp Burger

Potted Crab and Shrimp Burger

So there you have it, my last review for this year’s Taste of London. See you there next year! 

Taste of London

Taste of London

Live, Love, Eat!

April x

Reviews

5 Reasons You Have To Go To Taste of London This Week

June 19, 2014

I have been wanting to go to Taste of London for years but I am never in London at this time of year and therefore I always miss it. Thankfully this year I was able to make it happen and I am so pleased to say that it did not disappoint. All I can see is I need to go again before it ends this weekend and you need to go to. Here’s 5 reasons why.

Taste of London Ticket

Taste of London Ticket

1. Indulge in delicious food & drink

There are numerous restaurants with great things for you to enjoy. Lots of free samples and plenty of opportunity to use your Crowns (Taste of London currency). 

Salt Yard

Salt Yard

Salt Yard’s Icon Dish is Ibérico Pork and Foie Gras Burger with Manchego Cheese. It is AMAZING and you should also take some of their Ibérico Pork samples straight off the bone.

Ibérico Pork and Foie Gras Burger with Manchego Cheese

Ibérico Pork and Foie Gras Burger with Manchego Cheese

DO NOT become a victim of Mac and Cheese Crisps at Avenue, there is not enough cheese and way too much salt, they’ll give you high blood pressure and the taste was not worth the calories!

Mac and cheese Crisps

Stay away from these Mac and cheese Crisps

Another yummy dish was the icon dish at Club Gascon: Crispy barbecued foie gras.

Club Gascon Barbecued Foie Gras

Club Gascon Barbecued Foie Gras

This salmon at the Young Foodies stand was SO addictive!

Absolutely delicious Salmon

Absolutely delicious Salmon

Suda is giving away delicious Tom Yum Rice Cakes in the Taste of Thailand area. Go and get some and then taste some delicious wines from Thailand.

Suda Tom Yum Rice Cakes

Suda Tom Yum Rice Cakes

2. Learn something!

The Laurent-Perrier Masterclass hosted by Mangaing Director David was informative and provided a great opportunity to learn more about the brand, develop my sense of taste and appreciate different Laurent-Perrier champagne. 

Laurent-Perrier

Laurent-Perrier

Lovely Liam serving Rosé

Lovely Liam serving Rosé

My favourite champagne of the evening, Laurent-Perrier Rosé

My favourite champagne of the evening, Laurent-Perrier Cuvée Rosé

Laurent-Perrier Masterclass

Laurent-Perrier Masterclass

Food at Laurent-Perrier Masterclass

Food at Laurent-Perrier Masterclass

Beautiful food with delicious Laurent-Perrier champagne

Beautiful food with delicious Laurent-Perrier champagne

3. Enjoy Summer Weather With Fabulous People

It felt like everyone was in good spirits at Taste of London. I met lots of really nice people, from staff to other patrons, and it was nice to see people enjoying the sunshine. 

My beautiful friend Shen, complements the purple décor of the SPG VIP Lounge

My beautiful friend Shen, complements the purple décor of the SPG VIP Lounge

Have fun doing silly things to win giveaways. 

Ametsa Arzak offers a prize if you take a picture at their booth.

Ametsa offers a prize if you take a picture at their booth.

Meatballs at Ametsa

Meatballs at Ametsa

4. Meet Chefs That You Admire

I was so excited to see Monica Galetti. I felt like I knew her, having watched every episode of Masterchef Professionals and it was really refreshing that she was even lovelier in person. She absolutely made my day!

Me and Chef Monica

Me and Chef Monica

5. Discover New Things

I did not consider myself a lover of vodka but then yesterday I was introduced by the most knowledgeable Jim (from Made In The Shade) to Beluga Vodka. One bottle of their premium spirit is about £130 and I now understand that spending extra money on fine spirits makes all the difference. 

Beluga vodka

Beluga vodka

We all know Green & Blacks Chocolate but I had no idea they had so many flavors. Go to their booth and eat as much chocolate as you like while you decide which ones you will buy to take home. My favorites were the Dark Chocolate & Lemon, Dark Chocolate & Ginger and Dark Chocolate & Chili. Their staff are sweet too!

Green & Blacks Lemon Chocolate

Green & Blacks Lemon Chocolate

I am not a lover of kimchi or so I thought until I tasted some yesterday from people who claim they produce Korea’s #1 Kimchi. It was so flavorful and as my friend said it was perfect for her because she needed a source of probiotics. 

Kimchi

Kimchi

Hungarian company Chocopomp makes delicious chocolate treats and presents them in these cute little boxes.

Chocopomp

Chocopomp

This elderflower vodka liqueur nearly missed me but I’m so glad it didn’t!

Chase Vodka

Chase Vodka

Desserts, Featured, Gluten-Free Recipes, Vegetarian Recipes

Ginger Ice Cream

June 14, 2014

Ice cream recipes are essential for the summer and with summer officially kicking off next week Saturday I had to share this ginger ice cream recipe that does NOT require an ice cream machine. Recently I have been itching to buy an ice cream machine but I have told myself that I am not buying anymore kitchen appliances until I settle down and stop traveling so often, which probably won’t happen any time soon but that doesn’t mean I can’t make ice cream now. 

My sister and I have been eating gelato from a local spot in Brixton Village called Lab-G for months now. Long before it could ever be considered the summer season but it’s become our afternoon pick me up where we can get lost in flavour combinations like chocolate-hazelnut and Baileys or white chocolate, which is officially my favourite, and hazelnut. Maybe I need to let them know that ginger gelato might be the next flavour the need to try. 

Jamaican ginger ice cream

Jamaican ginger ice cream

I feel like ice cream brings out the child in everyone. When you have your scoops on a cone and you take a lick there is no way to do so in a sophisticated manner. The only difference between adults and children licking ice cream from a cone is that we have less ice cream on our face and more in our mouths when we’re finished. Enjoy the summer wherever you are and nurture the kid in you with my ginger ice cream recipe. 

Live, Love, Eat!

April x

Jamaican ginger ice cream

Jamaican ginger ice cream

Jamaican ginger ice cream

Jamaican ginger ice cream

ginger ice cream

ginger ice cream

Ginger Ice Cream
Serves 8
Delicious ice cream with Jamaican flavours
Save Recipe
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Prep Time
15 min
Total Time
4 hr 15 min
Prep Time
15 min
Total Time
4 hr 15 min
Ingredients
  1. 500 ml whole milk
  2. 2 vanilla pods
  3. 6 egg yolks
  4. 170 g unrefined caster sugar
  5. 600 ml double cream
  6. 75 g fresh ginger root
  7. 2 tbsp honey
  8. 2 cinnamon sticks
  9. nutmeg
  10. pinch of salt
Instructions
  1. Heat milk, sugar and salt over medium heat.
  2. Scrape seeds from vanilla pods and put the remaining pods in the milk, cover saucepan and remove from heat. Let it sit for at least an hour.
  3. Set an ice bath. Strain milk into a bowl and cool in the ice bath.
  4. In another bowl, lightly whisk your egg yolks and gradually pour milk into yolks while constantly whisking (you may need to get someone to help pour while you whisk).
  5. Put the egg and milk mixture into a saucepan and cook over high heat until it thickens while whisking constantly. Once the custard coats the back of your spoon strain it into a bowl with heavy cream, which should sit in the ice bath.
  6. Mix well and the pour into a large, shallow dish. Cover the dish and put it in the freezer.
  7. Stir with a whisk every 30 minutes for about 3 hours until your ice cream is finished.
Adapted from 1
Adapted from 1
The Yummy Truth https://www.theyummytruth.com/
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Appetizers/Small Bites, Quick Recipes, Vegetarian Recipes

Deep Fried Camembert

June 9, 2014

Deep Fried Camembert sounds like a guilty pleasure and the truth is that it probably is but let’s focus on the word PLEASURE. I had this for the first time almost ten years ago at a restaurant in Negril, Jamaica and decided to make it so that I had to no longer just rely on my fond memories but I could relive the moment as many times as I felt the need to. 

You honestly should not need much convincing to try this at home but just in case you didn’t read the title of this blog post properly I am giving you a reason to deep fry cheese. Glorious, glorious cheese will be all melted on the inside but crunchy on the outside and you can serve it with cool mango chutney for a moment of orgasmic bliss. Did I mention the method was easy and takes less than 30 minutes? Oooh it’s getting me all excited just writing about it. 

Deep Fried Camembert with homemade mango chutney

Deep Fried Camembert with homemade mango chutney

I know I’ve been talking about healthy recipes and I know summer is here and I know we are all trying to live long, eat great etc. etc. etc. But today I am the bearer of good news and yummy recipes – I insist that you live a little and make this at home tonight, tomorrow or the day after because I don’t want to be selfish and keep this goodness all to myself. 

If you miss out on trying this, don’t say it was my fault. All you have to do is cut the cheese, coat the cheese, cook the cheese, eat the cheese and love the cheese. (See below) Happy Meatless Mondays!

Live, Love, Eat!

April x

Cut the Camembert

Cut the Camembert

Coating

Coating

First dip cheese in the flour

First dip cheese in the flour

Then dip the cheese in the egg...

Then dip the cheese in the egg…

Make sure it is completely covered in egg

Make sure it is completely covered in egg

Finally in the breadcrumbs

Finally in the breadcrumbs

Coated Camembert

Coated Camembert

Bubbling oil

Bubbling oil

Serve with fruit preserve, I recommend mango chutney

Serve with fruit preserve, I recommend mango chutney

Voila! Enjoy deep fried Camembert

Voila! Enjoy deep fried Camembert

Deep Fried Camembert
Serves 2
A delicious starter or small bite for any occasion
Save Recipe
Print
Prep Time
10 min
Cook Time
13 min
Total Time
23 min
Prep Time
10 min
Cook Time
13 min
Total Time
23 min
Ingredients
  1. 125g Camembert cheese
  2. 0.5 cup flour
  3. 1 egg
  4. 1 tablespoon milk
  5. 1 cup breadcrumbs
  6. 1 litre oil
Instructions
  1. Cut the camembert into equal triangles.
  2. Put flour and breadcrumbs into separate dishes
  3. In another dish whisk egg and milk together
  4. Heat the oil over medium high heat in a heavy based deep saucepan. (Oil should fill the pan halfway).
  5. Meanwhile dip Camembert first in flour, then egg mixture and finally breadcrumbs.
  6. Once all the cheese wedges are coated, test the oil by putting a few breadcrumbs in it and if it bubbles it is ready.
  7. Cook cheese for 10-13 minutes until golden brown.
  8. Rest on a paper towel and serve.
Notes
  1. Serve with mango chutney or other fruit preserve of your choosing such as cranberry sauce. This recipe also work well with brie.
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About Me

About Me

Hi I'm April and I created The Yummy Truth to share my passion for food with you. I believe that good food enjoyed with great company (and some wine) makes everything better!

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