House of Koko

Sunday mornings, day of rest, well for most of us. At House of Koko Shanshan Zhu & Chris Ball have certainly embraced our coffee culture with the addition of their delightful tempting dishes.

It may well have been drizzling outside, cold & damp but stepping into House of Koko lifted our spirits; friendly staff, relaxed atmosphere, newspapers at hand & a help yourself water butt immediately gave us that sit down & chill vibe. As an independent coffee & tea house, House of Koko has an endless list of loose teas, many of Chinese & Japanese origin, with the the noteable hand – pulled Northstar coffee.

I always struggle with a well written menu, I genuinely  wanted a taster of everything. We had intended to go to House of Koko for breakfast but due to a lazy start to the day we were now thinking brunch before hitting the shops.

By passing the breakfast menu Maddie & I decided on the Sourdough Menu. After much deliberation I ordered marinated roast peppers with beetroot hummus, goats cheese, lightly toasted almonds, rocket served on toasted sourdough. The balance of ingredients were perfect, although greedily, I would have welcomed a tiny dish of the beetroot hummus on the side. So refreshing to each dish had been prepped with TLC

Maddie instantly knew she was going to order the toasted sourdough with figs, goats cheese, honey & mint again all beautifully presented, that pleases me so much. Attention to detail makes all the difference, you just know all the ingredients have been carefully selected & sourced locally.

To complement our meal there were  deliciously sweet little Italian pastries, chocolate or pistachio cannoli filling up lidded glass jars all lined up on the counter top. At £1 each you try resisting those babies. If cake is your guilty pleasure there was a huge homemade vegan coffee & chocolate cake just waiting to be devoured.

A lady sitting at a table across from us had ordered from the pancake menu,  she was tucking into a plate full of the most scrumptious looking freshly made pancakes laden with mixed berries & maple syrup. Had we not have been so full or maybe if we had gone later in the day we would also have been tempted by their array of sweet delights.

House of Koko have created a lovely light relaxed atmosphere with a mix of eclectic furnishings. I fell in love with an old sixties swivel chair & found myself being drawn into a wall dedicated to books, plants, jars & bottles. Near to the window proudly stood a walnut art deco glass cabinet. I had a little chuckle to myself as memories of my grandmother drifted into my thoughts. Making sandwiches with her on a Sunday, she would reject any bread if I hadn’t buttered the corners!

As well as selling amazing food & drinks House of Koko also have a little moochy corner selling produce along with wooden serving boards, little terracotta dishes & handmade cards.

As we move through the seasons so too does House of Koko. I’m looking forward to returning in milder  weather where I’ll definitely idle away a few alfresco hours catching up with the week while reading the Sunday papers,  knowing whatever I order will be an absolute delight.

Concept: Relaxed cafe culture

Cuisine: Fresh, seasonal, locally sourced produce

Beverage: Northstar coffee, range of loose teas, Sanpellegrino, Frobishers, Arizona Iced Tea

Price Range: 1.75  – 7.45

Drinks: 2.50

Location: Chapel Allerton, Leeds http://www.houseofkoko.com

Parking: Side streets

Opening Times: Mon – Fri 8am – 6pm Sat 9am – 5pm Sun 10am – 4pm

Lemon Shortbread Biscuits

 

I was inspired to make these delicious Lemon Shortbread Biscuits whist I was searching for a shortbread recipe. I came across this recipe by Jo Pratt. I had never made shortbread using semolina & was intrigued by its addition. The result was a very pleasing light & crisp texture.

Initially the dough seemed quite dry, but once I began to lightly knead & roll it, the dough became more pliable.

These little shortbread biscuit store very well, so it makes them a very good choice to make as an edible gift.

Make around 30

Ingredients
• 225g unsalted butter, at room temperature
• 75g caster sugar
• 275g plain flour, plus extra for rolling
• 75g fine semolina
• pinch of salt
• finely grated zest of 1 lemon
• icing sugar, for dusting
• small biscuit cutter, about 4cm in diameter

Method

Preheat the oven to 160C/gas 4.

Beat butter and caster sugar until it is light in colour and consistency.  
Beat in the flour, salt, semolina and lemon zest, then finish with your hands to form a soft pliable dough.
Wrap in clingfilm and place in the fridge for about 30 minutes.
Dust your worktop with a little flour and roll out the shortbread dough to about
1cm thick.
Using the cutter, cut out as many biscuits as you can, re-rolling and re-cutting any trimmings as you go.
Place on a couple of greased baking trays and bake in the oven for about 12 minutes until they turn lightly golden.
When cool, dust with a sprinkle of icing sugar. 

Note

They can burn very easily, so keep your eye on them.
You can use dairy free margarine
Try using different shaped cutters & flavours: grated zest of 1 small orange or 1tsp almond essence

All photography credit: copywrite ©2016 Sara J Orme
Permission must be requested to reproduce any photography from Cooks and Captures ©Sara J Orme
Instagram: sarajorme
Twitter: @sarajorme
Facebook: Sara J Orme Photography
Contact: sarajorme@cooksandcaptures.co.uk

Harissa Spiced Squash Soup

A truly warming and satisfying Harissa Spiced Squash Soup, recreated by me, not just to enjoy its distinctively sweet, yet spicy flavours but also to photogragh the squashes intensly rich orange fruit.

I thoughly enjoyed this silky smooth squash soup with buttered soda bread. However, it becomes beautifully indulgent when accompanied by the chickpea salad flatbread as Jamie suggests in his book.

Cosy Squash Soup, by the marvellous Jamie Oliver, was written for his latest amazing cookbook Everyday Super Food, so worth buying – loads of really healthy, tasty and nutritious meals and snacks.

Harissa Spiced Squash Soup is so easy to make, it’s literally roasting squash and blitzing – enjoy!

Gas 4, 180°C fan 160°C
Approx 1 hr

Ingredients

1 large butternut squash, chopped
2 onions, chopped
1 fresh red chilli, chopped
2 heaped tsp harissa
15g fresh thyme leaves
zest of 1 orange
2 litres good veg stock
dash of olive oil

Method

Toss squash in thyme, oil and harissa
Roast till cooked through, approx 1 hr
Cook the onions till transparent, not browned
Add cooked squash, onions, chilli, orange zest and stock to a large pan
Bring to the boil then simmer 15 mins
Blitz, add more water if it is to thick
Add more seasoning to taste

All photography credit: copywrite @sarajorme 2015
Please request permission to reproduce my images and redirect to my site Cooks and Captures
Instagram: https://instagram.com/sarajorme/
Twitter: @sarajorme
Facebook: Sara J Orme Photography
Contact: sarajorme@cooksandcaptures.co.uk

Spiced Pumpkin and Walnut Cake

In the UK we waste 18,000 tonnes of edible pumpkin at Halloween! That’s awful, this Pumpkin and Walnut Cake is a very quick, easy and tasty recipe. The hardest part is getting the pumpkin flesh out of the pumpkin.

Gas Mark 4 180°c fan 160°c
Bake 30 mins

Ingredients

150g wholemeal self raising flour
150g self raising flour
300g light muscovado sugar
100g broken walnuts
2 tsp bicarbonate of soda
1/4 tsp salt
11/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1/8 tsp allspice
1/8 tsp cloves
200g melted butter/ Pure margarine
500g pumpkin purée
4 beaten eggs
1 tbsp orange juice

50g icing sugar
orange food colouring
1 tsp water or orange juice to mix, add a little at a time to keep it quite thick

Method

Simmer pumpkin till soft, about 20 mins. Blitz till puréed, leave to cool.
Mix dry ingredients including nuts
Mix wet ingredients
Pour wet ingredients into dry & evenly combine
Pour into greased & floured tin or lined tin with grease proof paper
Bake for 30 mins

Notes

You could use this recipe to make individual muffins, a tray bake or bake in a loaf tin. You can also sprinkle with chocolate chips prior to baking.
I have adapted this recipe from Halloween Pumpkin Cake recipe

All photography credit: copywrite ©2015 Sara J Orme
Permission must be requested to reproduce any photography from Cooks and Captures ©Sara J Orme 2015
Instagram: sarajorme
Twitter: @sarajorme
Facebook: Sara J Orme Photography
Contact: sarajorme@cooksandcaptures.co.uk

Wholemeal Soda Bread

This must be the quickest soda bread I’ve ever made, in fact, I’ve never made bread as good as this so fast. Literally mix the dry ingredients, stir in the wet.  No kneading as such and no proving at all.

Pop the soda bread in the oven, 45/50 minutes later enjoy a fresh wholemeal soda bread loaf – how simple is that!

Thank you Felicity Cloake for sharing this recipe.

Recipe link

All photography credit: copywrite ©2015 Sara J Orme

Permission must be requested to reproduce any photography from Cooks and Captures ©Sara J Orme 2015

Instagram: https://instagram.com/sarajorme/
Twitter: @sarajorme
Facebook: Sara J Orme Photography
Contact: sarajorme@cooksandcaptures.co.uk

Sundried Tomatoes of Santorini, Greece

Driving along a dusty road in Santorini we stumbled across this bountiful harvest of sundried tomatoes – made my day.

The tomatoes were drying naturally in the intense heat of the Santorini sunshine. 3 days is all it takes to intensify their sweetness and flavour before being bottled into jars of preserve, chutney and jam.

Basket after basket basking in the heat of the Santorini sunshine

Plenty of taste testing, I do wish I’d asked her her name.

Pure and simple, happy days – no labelling, best before date, use by date, nutritional break down, allergy list, calorific content ….

Beds of figs drying before being made into sweet fig jam

I have no idea what plant this is with its fruit growing upwards? More than happy to be informed if anyone out there knows?

I’m now back home, enjoying my sundried tomato chutney but missing everything Santorini. How I wish I was back there under their sun drenched skies.

All photography credit: copywrite ©2015 Sara J Orme
Permission must be requested to reproduce any photography from Cooks and Captures ©2015 Sara J Orme
Instagram: https://instagram.com/sarajorme/
Twitter: @sarajorme
Facebook: Sundried Tomatoes of Santorini, Greece
Contact: sarajorme@cooksandcaptures.co.uk

Cinnamon Spiced Lamb Filo Lachmajou

Feeling inspired, I created these little middle eastern spiced filo lamb and cinnamon nibbles to emulate my experience of a light evening meze at Caravaniserai Leeds, where traditional North African street food is served in the restaurants tiny upstairs dining room. One long wooden tressel table, shared by all its diners, sits on the old terracotta tiled floor. The walls are dressed with rich tapestries and artefacts, colourful woven cushions are scattered around, absorbing sounds. Subdued lighting creates a calm relaxed ambience, while the aroma of sweet mint tea served in little ornate cups, bowls of hummus and freshly made flat breads fill the air.

Enjoy my little Filo Lachmajou’s warm on their own as nibbles, served with tatziki as a part of a meze or as first course appetiser.

Makes around 36
Prep 30 mins
Bake 10 mins
Mark 7, 220 *C, 425*F
Baking tray
Grease proof paper or oiled foil
Pastry brush

Ingredients

6 Sheets Filo Pastry
Oil for brushing
1lb Mince Lamb
2 Cloves Garlic, crushed
I Medium Red Onion, chopped
400g Tin Plum Tomatoes
1tsp Ground Cinnamon
Pinch of salt & pepper, according to required taste

Method

Lightly fry onions till transparent, set to one side
Fry mince till brown, drain of excess fat
Add garlic, brown off
Add tinned tomatoes, cinnamon and cooked onions
Cook on low heat till the mixture becomes dry to intensify, stir occasionally, do not let it burn
Add salt & pepper seasoning to taste.

Lay out one filo sheet – cover remainder with damp cloth to prevent them drying out
Brush filo with a little oil
Cut with a sharp knife into 6 equal rectangles
With the rectangle portrait to you, leave 1cm each side of its length free, lay a heaped tsp of mixture evenly spread from left to right in a strip.
Fold the 1cm from the sides, in over the mixture & down the length of filo
Carefully lift the front edge of filo over the mixture & roll forward to the end creating a small cylindrical shape.
Sit it on its seam on a greased baking sheet.
Brush tops with a little oil
Bake in the top of the oven till golden

Notes

*you may have some mixture left over
Lachmajou filling, recipe adapted from Tessa Kirros, Falling Cloud Berries.

All photography credit: copywrite ©2015 Sara J Orme
Permission must be requested to reproduce any photography from Cooks and Captures C2015 Sara J Orme
Instagram: https://instagram.com/sarajorme/
Twitter: @sarajorme
Facebook: Sara J Orme – Cooks and Captures
Contact: sarajorme@cooksandcaptures.co.uk

Foodies Festival – Syon Park

Foodies Festival, Syon Park, London

A little trip on the E2 from Ealing to Brentford, a short stroll through the park before arriving at the festival and the first freebie of the day, a regional eating out guide being handed out by their food loving team. Very gratefully, we collected our free VIP tickets and within minutes of walking into the arena we were sampling a small taster from a very enthusiastic chef at the Pimms Kitchen. Next stop, the VIP tent for champagne!

Studying the festival timetable was hard work, due to wanting to attend every event listed. Gradually the air filled with hints of jerk chicken & smoked ribs from Etienne’s Cuisine – My daughters realisation of the time revealed her shear disappointment, we were to late for the G H Mumm talk, whoops – time for us to leave the tent & mosey on.

Did we start with savoury or sweet? The colourful macarons were tempting but were going to have to wait for later in the day, as would the crispy churros with their hot ‘valor’ dipping chocolate that we kept seeing people devour.

Sausage rolls, scotch eggs, hot chilli spiced sauces, dips, olives, charcuterie, black pudding, cheeses savoury & sweet. Endless amounts of quality food, it was hard to know where to start.

12.30pm, we were due in the Drinks Theatre, Wines of New Zealand, a personal favourite of mine. Charles shared with us his wealth of knowledge of the countries wine regions, Blind River, Sauvignon Blanc was an absolute winner for me.

Out of the tent & a little sampler of Sloemotion No7, a long summery gin based drink with blends of hedgerow & orchard fruits, very refreshing.

In need of soaking up the alcohol food was definitely next on our agenda, these bad boys steak sandwiches were selling out fast.

If I hadn’t of had my eyes on a Moroccan tagine, I would have definitely had one these bbq chicken & pineapple kebabs.

Time out?

Eventually we sat down in the Feasting Tent to enjoy a rather large serving of couscous with a hot vegetable tagine from Exotic Tagine.

With that post main course craving lurking, an inviting smell of popcorn wafted around us. Following our nose we found freshly popped coconut popcorn tasters, served in a micro popcorn cup. Light as a feather, slightly sweet, healthy & just enough to satisfy. Sadly, feeling pretty full up, we didn’t get to try these handmade cornflour patties.

At least half an hour since our last sample of anything alcoholic, we stumbled across Pinkster Gin, you’ll need will power to stop you having ‘one for the hedge’.

Due to the weather turning, momentarily inclement, we felt a warm spiced rum was in order – three year old Caribbean rum infused with Jamaican vanilla & ginger.

For a food festival there was an awful lot of alcohol around, maybe if I was a tea total I wouldn’t have noticed?

Thanks to the boys at Riverford for very kindly giving me one of their beet logo tote bags, I’d spied someone in the morning with one & wanted one for myself – thanks guys. A regret of the day was that I forgot to return to the MISO Tasty stand, their sampler of miso soup was the tastiest I’ve ever tried. Hey ho I can always order online.

A fabulous day spent with my equally foodie daughter, hundreds of other foodies & way to many exhibitors to pop in this post. A top tip from Saira Hamilton’s session in the Tasting Theatre: however much garlic a recipe asks for, add one more!

A foodies must: http://www.foodiesfestival.com

All photography credit: copywriter ©2015 Sara J Orme
Permission must be requested to reproduce any photography from Cooks and Captures ©2015 Sara J Orme
Contact: sarajorme@cooksandcaptures.co.uk

Florentines

Chewy or crisp, with or without a chocolate bottom; milk chocolate, dark chocolate or white chocolate? We all have a preference for these sweet little bites. Rich with their dried fruits, jewel like cherries and slivers of almond caramelised into a moreish petit four.

This weekend I had the perfect excuse to bake, not that I ever need an excuse. I was asked by family friends to make sweet nibbles for a joint 21st birthday celebration.

Florentines, simple to make and fuss free to serve for an occasion, no reheating, no forks or plates necessary. Simply plate up and leave everyone to enjoy, there lies a little problem, restricting yourself to just one, impossible.

Makes 45
Prep 10 mins
Bake 12/13 mins
Gas 3, fan 160°
Silicone Mini muffin baking tray

Ingredients

Ingredients

100g butter
100g caster sugar
50ml whipping cream
2 tbsp glucose syrup
35g plain flour
100g almond slivers
100g currants
85g sultanas
50g glacé cherries

Method

Cream butter and sugar
Beat in cream and glucose
Mix fruits and almonds together, stir into mix until evenly distributed
Put a small tsp of mixture into baking tray
Bake at the top of the oven
Leave to cool slightly before removing, place on a wire rack to cool completely
Repeat until all the mixture is used up

caramelising

cooling

Notes

The mixture will self level whilst caramelising
The Florentines are cooked when the mixture has caramelised and the almonds have turned golden brown
The bubbling mixture will die down as the Florentines cool
When cold, coat the base of florentines with your choice of chocolate

Recipe adapted from Great British Chefs – Frances Atkins

All photography credit: copywriter ©2015 Sara J Orme
Permission must be requested to reproduce any photography from Cooks and Captures ©2015 Sara J Orme
Contact: sarajorme@cooksandcaptures.co.uk

Apple and Cinnamon Cakes

Yay…. the holidays have finally arrived, clocks an hour forward, plenty of sunshine and lighter evenings to enjoy.

My lovely daughter, home from London for a well deserved break, makes a change for me not to be at hers. First on our list of home indulgences is to bake, both lovers of anything cinnamon we decided on apple & cinnamon cakes.

They’re full of flavour, a light sponge, the apple adds a texture as well as moisture & is complemented by the hint of almond from the Amaretto, also a favourite of ours..

As friends with restricted diets were coming over our cakes had to be dairy & gluten free. This recipe works very well whether you chose to use dairy & gluten free ingredients or not, you can also leave out the Amaretto to make alcohol free, just add 10 ml more milk.

Makes 9, easily doubled
Gas Mark 5, fan 180º
9 – 12 hole muffin tin and cases
10/15 mins prep, 20 mins bake

Ingredients
50g dairy free marg/ butter
100g caster sugar
1/2 tsp vanilla extract
2 eggs beaten
100g self raising flour/ gluten free
1 tsp baking powder/ gluten free
1/4 tsp cinnamon
20ml almond milk/ semi skimmed milk
10ml Amaretto
100g cubed desert apple
2 Amaretti biscuits, blitzed to powder ( do not use for dairy and gluten free option)

Method
Cream butter & sugar
Gradually beat in egg, adding a sprinkling of flour
Fold in flour, baking powder & cinnamon
Stir milk & Amaretto
Add apple & mix thoroughly

Put 2 heaped tsp’s into paper case
Bake centre to top of oven 20mins

When cool, sprinkle with Amaretti powder or icing sugar for dairy and gluten free.

Notes for dairy & gluten free: if your mixture looks grainy, don’t panic it will cook even & be fine.

I used the following brands;
Pure Soya Margarine
Doves Farm Gluten Free Plain Flour
Dr Oetker Baking Powder
Alpro Almond unsweetened milk

Recipe adapted from Tessa Kiros, Falling Cloudberries

All photography credit: copywrite ©2015 Sara J Orme

Individual Simnel Cakes

Individual Simnel Cakes

Rich Christmas Cake long gone, a distant memory, around the corner yellow daffodils, forsythia, bird song and spring. Time for baking Simnel Cakes.

Traditionally Simnel Cake is one big cake with 11 little marzipan eggs on top signifying 11 of the disciples, minus Judas. It’s believed that Simnel Cake is eaten post-Lent, an indulgent reward with plenty of rich sweet ingredients that you’re denied during the fasting period. However, originally Simnel Cake was made by daughters to give to their mothers on Mothering Sunday.

Thinking Easter, everyone looks forward to receiving their irresistible chocolate Easter Egg. I decided to add an element of rich dark chocolate to these little Easter delights.

Makes 10
Fan Gas 3 / 160ºC
45 – 50 mins
Lined individual tins
Or lined muffin tray

Ingredients
225 g light muscovado sugar
225 g softened butter
4 large eggs, beaten
225 g self-raising flour
50g ground almond
2 level tsp ground mixed spice
1/4 tsp cinnamon
100 g glacé cherries
225 g sultanas
100 g currants
grated rind of 2 lemons
Filling and topping
450 g golden marzipan
2 tbsp apricot jam
100g dark chocolate

Method
Cream butter & sugar
Beat in eggs adding a little flour
Mix spices into the flour
Fold in the rest of the flour
Fold fruit into the mixture

Roll marzipan to 3mm depth
Cut 20 disks, to fit into & on top of your tins
Put 2 heaped tsp of mixture into lined tin
Place 1 disk of marzipan onto mixture
Put another 2 heaped tsp’s on top of marzipan
Level top, bake in centre of oven till rich brown – not burnt
Leave to cool in tin for 20 mins before removing from tin

Slice the top off the cake to give a flat surface for marzipan disc
Melt chocolate
Cover half marzipan disk, I used a bread dough cutter/ scraper, spread melted chocolate on the other half
Allow chocolate to set
Melt apricot jam & brush on flat surface of cake
Place marzipan disk on top
Tie ribbon, lace, string, your choice around the middle

Make 10 small marzipan eggs
Blister the marzipan surface till golden
Place on top of marzipan disc

Tips
Individual tins: a while ago I recycled some sweetcorn tins to make individual dauphinois potatoes so I used these as my muffin tins weren’t as deep as I wanted.
If recycling sweetcorn tins as I did, make sure you cut out both ends of the tin to make a cylinder that you can push your cake out through when cooked.
To prevent the mixture curdling causing an uneven bake, add a small amount of flour with the eggs.
Don’t skewer your cake to check if it’s cooked, the moist marzipan will stick to your skewer making you think it isn’t cooked.
Marzipan disks, I used the sweetcorn tin to cut disc
To smooth the chocolate, dip a flat bladed knife into hot water then lightly glide over the chocolate.
To blister the marzipan pan till golden use a kitchen blow torch, try to get a yellow flame not to use a blue as blue will burn. If you don’t have a kitchen blow torch you can blister under a grill.

Recipe adapted from Mary Berry, BBC Radio 4 Women’s Hour September 2012

Photo credit: copywrite ©2015 Sara J Orme

Chocolate Brownie

This, the most deliciously rich chocolate brownie, thin crispness on the outside & fudgy through to the middle, our week 1 photo shoot task at Leiths. Baked by the lovely Jess and eaten by us all for lunch before photographing in the afternoon.

I’m so pleased Jess had baked brownies for our dessert, I’m sure we’d have all struggled to concentrate on lighting, f stops and shutter speeds with the aroma of the chocolate brownie had we not of sampled it first. Can you just imagine our pain, torturous; look, shoot and no, you can’t eat!!

Ingredients
200g good quality dark chocolate, minimum 60% cocoa solids
140g butter
225g caster sugar
85g plain flour
2 tsp vanilla extract
2 large eggs, plus 1 extra yolk

Gas mark 4/ 180°C
Line a 20cm square shallow baking tin with baking parchment

Break the chocolate into pieces and place in a large heatproof bowl.
Cut butter into small cubes and add to the chocolate.
Stand the bowl over a pan of gently simmering water, ensuring the base of the bowl does not come in contact with the water, to melt the chocolate, stir occasionally.
Set aside to cool for 2-3 mins, then whisk in the sugar using an electric whisk.
Beat the eggs and extra yolk in another bowl with the vanilla extract, just to combine.
Gradually whisk the eggs into the chocolate mixture and beat until smoothly combined.
Sift the flour and stir in until evenly combined, using a spatula.

Pour the mixture into the prepared tin and bake in the middle of the oven for 25/35 minuets, or until a knife inserted in the middle comes out with moist crumbs (not a wet batter) clinging to it. It’s better to slightly undercook than overcook brownies, as they should still be fudgy in the middle and will become less moist as they cool.
Leave to cool in the tin for 2 minuets before lifting carefully from the tin and transferring to a wire rack to cool.
Remove the paper before the brownie is completely cold.
Cut into 20 squares using a sharp knife.

Sprinkle with raspberries, blackberries, nuts, your choice. They are devine cold or warmed through and served with ice cream as a dessert.

Recipe taken from Leiths How to Cook

Photo Credit: copywrite 2015 sarajorme

Afternoon Tea

Friday night saw the first of my three consecutive weekends in London, where I’ll stay with my beautiful daughter. This, the first weekend, took an unexpected, surprising and extremely welcoming turn.Amuse Bouche

Simplistic, yet extravagant. Contemporary, unpretentious styling, yet elegant!

 My daughter met me at the Duchess of Cambridge where, over a bottle of chilled Sauvignon, I delighted in sharing with her the wealth of my days experience. I’d spent the day in my element – taking food photos under the wing of William Reavell, known as Bill, at the renown Leiths Cookery School, I was on cloud nine. My daughter met me at the Duchess of Cambridge where, over a bottle of chilled Sauvignon, I delighted in sharing with her the wealth of my days experience.

 When I finally shut up she produced 4 envelopes, each titled with an Afternoon Tea at a named hotel at various locations around Central London “An early Mother’s Day treat for us, for tomorrow” she said. Whoa, how taken a  back was I – speechless for once! What lengths she had gone to to source this delightful selection of Afternoon Teas. How to make a decision when the menus all read so well? Extremely difficult, the process of elimination began! This just had to be the winner: 24 Karat Gold Afternoon Tea in the Kona, St James’ Court, A Taj Hotel (round the corner from Buckingham Palace!)

The beautifully illustrated menu

Just one of the many speciality tea – was no limit to how many teas you chose

Mediterranean Vegetable, Pesto & Black Olive Tapenade

Our waitress, for whom nothing was ever to much trouble

Delightful, fresh simplicity

Tasting portions that allow you to try the variety of cooking styles & flavours

Savoury Platter

Golden Quail Egg with Free Range Egg Mayonaise

Amuse Bouche

Smoked Salmon, Caviar & Mascarpone on Rye Bread

Beetroot Bread & Minted Cucumber Pinwheel

So delicate & pretty

Golden Quail egg with Free Range Egg Mayonaise

Champagne Jelly with Gold Leaf & a White Chocolate Flower

Desert Selection Including Plain, fruit & Chocolate Scone. Her Majesty Queen Elizabeth. in 1960 sent this scone recipe in a hand written letter to the US President Dwight Eisenhower

Gold Leaf Opera Cake

Strawberry Tart with Gold Flakes

White Chocolate Delight with Golden Balls – a bit of a surprise hiding in this one

Fresh Fruits, Strawberry Preserve & Clotted Cream

Cherry Cake, way to full to eat these

We actually didn’t sample these

24 Karat Gold Afternoon Tea Menu

Chef Thomas Cruise created a successful balance of luxurious indulgence, replicated in the opulence of A Taj Hotel Group, with a strong interpretation of colour, flavour & a vibrancy of contemporary Europe.

The hidden gem of St James’ Courtyard Westminster

A huge thank you to my  wonderful daughter, we shared a very special and extremely memorable Mother’s Day Afternoon Tea.

When in London, St James’ Court, Westminster is a must! http://www.stjamescourthotel.co.uk

All Photo Credit: copywrite 2015 Sara J Orme

Spinach and Cranberry Salad

Spinach and cranberries? Two ingredients I wouldn’t have thought of putting together. However, at a works lunchtime fuddle, one of the girls produced a Spinach and Cranberry Salad with a peanut dressing, it was amazing.

That summer I searched the internet for the recipe and ended up trying to replicate the flavours for the dressing myself. Unbelievably, this summer I was in Selfridges food hall and there behind the glass chiller cabinet was a tray of Spinach and Cranberry Salad. Im not sure Selfridges had a peanut butter dressing on it, I should have bought some!

I’m sure you’ll agree that the peanut butter dressing complements both the earthy spinach and the cranberries sweetness.

Ingredients
100g baby spinach, washed
150g sugar snap peas, washed
40g thick crispy noodles
60g dried cranberries
15g sesame seeds, toasted

Dressing
85g smooth peanut butter
2 tbsp soy sauce
1 tbsp honey, clear runny
2 tbsp rice vinegar or white wine vinegar
2/3 drops Tabasco sauce

*water to thin to double cream consistency

Method
Blanch sugar snap peas for 2 mins
Plunge sugar snap peas into cold water, to stop the cooking process
Dry off sugar snap peas In a large bowl mix together all salad ingredients
In a small bowl whisk together the dressing ingredients
When ready to serve, pour dressing over the salad and toss salad until everything is coated

Notes
If you can’t find crispy noodles, you can deep fry pre cooked egg noodles
Although the dressing looks thick, it does coat the salad without looking thick
Don’t add the dressing to soon as it will cause the spinach to wilt
Fuddle, before I moved Yorkshire I had never come a cross this name. Since living here, Ive shared many a good fuddle!
Your feed back is always welcome

All photography credit: copywrite ©2015 Sara J Orme
Permission must be requested to reproduce any photography from Cooks and Captures ©2015 Sara J Orme
Instagram: https://instagram.com/sarajorme/
Twitter: @sarajorme
Facebook: Sara J Orme – Cooks and Captures
Contact: sarajorme@cooksandcaptures.co.uk