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Bits and bobs: I got a bit carried away with the Turkeys this week and ended up with monster birds weighing in at some 10-12kgs apiece...ooops! I was a tad worried as dried out leathery Turkey is disgusting which is why I prefer smaller birds generally but they went in to the oven breasts down (so the juices keep running into the white meat) and they turned out all juicy and flavourful and everybody was duly stuffed as you can see from the happy customer snap above...a dog's life heh after being spoilt rotten with Turkey! Testament also to the decent fresh birds that they were.  So Roast Turkey it is this Sunday with traditional American sides and pumpkin pie afterwards.  Not to be outdone in the tradition stakes, the Brits can take heart with Steak & Kidney Pudding and Lemon Meringue Pie. Comfort food indeed. 

Recipe Zone: Cornbread (GF) Now one thing that has never really done much for me is cornbread...along with its other baking powder cousin soda bread but I have to say I am a convert now although maybe its the little fennel seed trick?  So here in mamaligaland this bread could not be easier and in fact there are Romanian country breads of similar ilk.  Mix together 2 eggs, 200g "malai" (just regular old malai), 250ml "lapte batut", 1tsp baking powder ("praf de copt"), 1/2 tsp bicarbonate of soda ("bicarbonat") , 1/4 tsp ground fennel seeds ("seminte de fenicul") to create a fairly liquid batter. Fear not, the cornmeal (aka "malai") absorbs liquid massively during the baking. Pour into a small cake tin or individual muffin moulds and cook until golden brown/ a toothpick inserted comes out clean...approx 20 minutes.  I love the sunshine yellow colour and its the easiest Gluten Free bread ever.

Wine Notes: The Corcova Feteasca Neagra with the Steak & Kidney Pudding might be really very nice indeed. I drank a glass last night with the dark Turkey meat and was reminded why I like it so much. I also enjoyed Laurent's Pinot Noir and its great to see him and his felow countryman Ghislain at Avincis making two quality PNs here in Romania. Wine maker Laurent and Rob from Corcova will be hosting a Corcova & Catleya night on Thursday 4th December for us, meanwhile dont miss the one and only Richard Fox teaching Wine School on Tuesday 2nd, his specialist subject: Champagnes & Sparkling wines - a couple of places remaining!

Take it home: Any items from the a la carte menu can be ordered "la pachet" when you need to stock the freezer or fancy a TV dinner. We have a range of cakes and jams too that you can buy such as Vegan Ginger Fruit Cake, Italian Chocolate & Nut Cake (GF), Digestive Biscuits and our special multiseed crackers as well as lots of jams and chutneys - all home made to my recipes. And dont worry! this weekend the mincemeat production starts and the Xmas list is almost done for all those essentials!


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