"Thanks Joe, I'll check these out. See you in the summer as I have some more courses lined up!"
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Kim Somauroo
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Xmas week menu ideas
4 Replies
Anyone have any interesting and original menu ideas they would like to share? I'm hoping to cook for a family in Ireland during Xmas week, and would love to hear any ideas you may have, to help put a…Continue
Started this discussion. Last reply by Kim Somauroo Sep 25, 2010.
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Joe Bartlett commented on Kim Somauroo's blog post Great cookery books"Hi Kim, better late than never!
i would suggest Chocolate Desserts by Pierre Herme or any of his books. Gordon Ramsey's Just Desserts is another inspiring read. "
Kim Somauroo commented on Kim Somauroo's blog post Great cookery books"Thanks everyone, I will check out all of these books! There don't seem to be many canape books around. I have "Canapes" by Eric Treuille, who owns "Books for cooks" but that is the only one I've come across. I'm…"
Alex English commented on Kim Somauroo's blog post Great cookery books"You'll have a great time in Books for Cooks!
Try Indulge by Claire Clark (former pastry chef at the French Laundry) and Dessert: Dessert Recipes from Le Champignon Sauvage."
"Hi Kim,
Books for Cooks is brilliant as you can browse and select to suit your own tastes and standards. I think Leiths have also published a high standard book but you would have to call them to ask. Good Luck."
Anicca O'Nions commented on Kim Somauroo's blog post Great cookery books"Hi Kim
I have checked with Darrin, and he has suggested either Desserts by Michel Roux or The Roux Brothers on Patisserie by Albert & Michel Roux.
Good luck!
Anicca"
Kim Somauroo posted a blog postGreat cookery books
Hi does anyone know of some really great cookery books for canapes and desserts of a high restaurant standard please? I'm going to try "Books for cooks" in Notting Hill to see if they have any. Thanks KimSee More
Darrin Hosegrove commented on Kim Somauroo's blog post Advice on using isomalt for caramelised celery"Hi Kim
I think you can buy it from MSK ingredients they have quite a comprehensive website but to be honest I have never used isomalt before."
Kim Somauroo posted a blog postAdvice on using isomalt for caramelised celery
I have to make a lot of caramelised celery as a garnish that will last a few days. I've heard I could use isomalt. Does anyone have any advice on how to use it and where I could get it from please? Many thanks.
Kim Somauroo replied to Kim Somauroo's discussion Xmas week menu ideas"Yes it does. I like the idea of the large ones as well. Also I have a cooking job in Egypt next month and they have asked for a date souffle, so I guess substituting the Xmas pudding for dates would work as well.
Thanks very much!"
Anicca O'Nions replied to Kim Somauroo's discussion Xmas week menu ideas"Hi Kim, I have spoken to Joe (he is teaching this weekend), and he said that the pudding should make 8 standard ramekins or one large pudding (serving about 8 people).
Hope this helps!"
Kim Somauroo replied to Kim Somauroo's discussion Xmas week menu ideas"Thanks Joe! That sounds great and challenging. How may portions would this recipe do?"
Joe Bartlett replied to Kim Somauroo's discussion Xmas week menu ideas"CHRISTMAS PUDDING SOUFFLE WITH IRISH WHISKY ICE CREAM, NO PRESSURE!!!
Ingredients
For the whiskey ice cream
400ml/14¼ fl oz double cream
200ml/7¼ fl oz whole milk
1 vanilla pod, split
100g/3½ oz caster sugar
3 free-range egg…"
Kim Somauroo posted a discussionXmas week menu ideas
Anyone have any interesting and original menu ideas they would like to share? I'm hoping to cook for a family in Ireland during Xmas week, and would love to hear any ideas you may have, to help put a menu together. Thanks!
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Great cookery books
Posted on January 18, 2012 at 20:13 6 Comments 0 Likes
Hi does anyone know of some really great cookery books for canapes and desserts of a high restaurant standard please? I'm going to try "Books for cooks" in Notting Hill to see if they have any. Thanks Kim
Advice on using isomalt for caramelised celery
Posted on October 18, 2011 at 23:00 2 Comments 0 Likes
I have to make a lot of caramelised celery as a garnish that will last a few days. I've heard I could use isomalt. Does anyone have any advice on how to use it and where I could get it from please? Many thanks.
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