Trip to London

Here are some food and drink highlights of my recent trip to London:

Mildred's - starter Mildred's - main course Mildred's - dessert Harrod's - desserts Harrods - cake Wahaca Laudree Hummingbird bakery Black Bottom cupcake

  • An amazing dinner at Mildreds, including Crispy Polenta with pesto, olives, roast cherry tomatoes and lemon marscarpone, Smoked tofu, apple and bean sausages with kale, garlic mash and pear cider jus and Pineapple, rum and chilli upside down cake for dessert.
  • Mini desserts and rainbow cake from Harrod’s food hall.
  • Delicious food and cocktails at Wahaca.  My highlight was the Sweet potato and feta taquito, but everythig was fantastic .  I’m definitely digging my Thomasina Miers book out and getting cooking.
  • Macaroons from Ladurée – I tried Blood Orange and Lemon and Lime.
  • Blackbottom Cupcakes from the Hummingbird Bakery.

We also enjoyed:

  • Malibu and Pear juice – who knew this would be so nice?  Must locate some pear juice now!
  • Starbucks Refresha, with Lime, Mint and Green Coffee.
  • Breakfast at the Victoria and Albert Museum

Some non-food related highlights were:

The British Museum, Covent Garden, Wicked! and most importantly having a wonderful time in the company of my fantastic husband x x x


Lime, White Chocolate and Chilli Mousse

Mousse is one of those desserts that makes me mad when I’m in the supermarkets.  Why do they always have gelatine in them?  It’s often the case in restaurants that desserts with mousse in them are not suitable for vegetarians too.  This is very annoying, as I really like mousse!  The worst thing about it is that it is perfectly possible to make a lovely mousse without using gelatine.

There are several ways to make vegetarian mousses, but this is very straighforward and easy.

Lime, White Chocolate and Chilli Mousse (Serves 4)

Lime, White Choc and Chilli

100g white chocolate
250ml double cream
Juice and finely grated zest of 2 limes
Fresh chilli, finely chopped, amount depending on taste.  I used half a small chilli (approx 5cms long before I cut into it) for a subtle taste.

  1. Prepare the limes by zesting and juicing them.  Add the finely chopped chilli to the lime juice.  Don’t go mad with the chilli.   The flavour needs to be gentle and not overpower the lime and white chocolate.  For this reason, the chilli needs to be chopped VERY finely too.
  2. Melt the white chocolate in the microwave, very slowly, stirring often, so it doesn’t burn.  Set aside to cool.
  3. Mix the double cream using an electric mixer until you have soft peaks.  Add a dollop of the cream to the melted chocolate and mix in.  Then fold the chocolate mixture, lime zest, juice and chilli into the rest of the cream. Mix well.
  4. Spoon the mixture into 4 ramekins.  This type of mousse can be served immediately.

If you’re not feeling brave then you can substitute the chilli for some finely chopped fresh mint leaves, and make a lovely subtle mousse which is remeniscent of a Mojito.

Lime, white choc and mint mousse

Or you can make a plain, but still delicious Lime and White Chocolate Mousse.

Lime and White choc mousse

Bye bye book – Pulp Kitchen

I’m attending an event this week where there is a cookery book swap.  The idea is you take along a cookery book that you no longer want and swap it for a different one.  Well, finding a book in my collection that I was prepared to part with was a real challenge.

I decided to take this one with me …


It’s called Pulp Kitchen: Recipes for the Good, the Bad and the Hungry by Feargus O’Sullivan.  The recipes are all based on films: think Liver with Fava Beans and James Bond inspired Martinis.

Some of my favourite ideas in there are Pistachio and Coconut Turkish Delight inspired by The Chronicles of Narnia: The Lion, the Witch and the Wardrobe and Bloody Popcorn inspired by Wes Craven’s Scream movies.

There are some recipes I would never try, despite how fun they sound, for example Blue Soup as cooked by Bridget Jones.  There’s also a lot of meat recipes in there and, as there are no pictures, I’ve convinced myself it’s more of a book to read than to cook from.  I’ve definitely enjoyed the novelty of reading about the inventive dishes taken from or inspired by scenes in films

Despite the fact that I’m parting with it, it’s a very entertaining book and I would recommend all foodie film-lovers get down to their local library and borrow a copy.

I’ll let you know if I get a gem in exchange!

O’Sullivan, F (2007) Pulp Kitchen: Recipes for the Good, the Bad and the Hungry. London: Boxtree.