I recently had the immense pleasure of eating at one of Simon Rimmers restaurants, Earle in Hale, Cheshire.
I had never been before but had heard good things and as it’s right on my door stop I thought it was about time!
First impressions: It looks really small from the outside but actually it’s like a Tardis, when you get in it actually has a decent seating capacity.
Ambiance: I really liked the atmosphere in this restaurant, the decor was a quirky mix of wood and color and the lighting set a pleasant mood to relax in.
Food: I can say nothing bad! I had a chicken liver parfait to start which was creamy and delicious. The best bit about it however was that they got the proportions of parfait, bread and chutney spot on. Sometimes you find the bread portion is less than adequate, but not at Earle. For the main I had the duck which was divine. The meat was cooked to perfection and the sweet sticky sauce was so moorish, I wished I had bread left from my starter to mop up every drop! Finally I ended on a sticky toffee pudding which was out of this world. A soft sponge which was so light and airy that it seemed to dissolve in the mouth and a toffee sauce which actually makes me want to cry knowing I don’t have a gallon of it to drink right now.
Staff: They were quite busy when we went and I must say, a little disorganized. They couldn’t find our booking to start with but then realized they were looking on the wrong screen and despite confirming our pre orders, brought us menus. Really not huge problems but a little less than perfect.
Price: I wasn’t paying so I can’t say I actually looked at the price but whatever it was, I would have paid!
Overall: 9/10. It would have been 10 if not for the slight staffing issues. A nice place to be and really great food, a definite place to go.
I have been making a lot of profiteroles recently. After the 1st time making Chox pastry I just could not believe how easy it is to do and since then I have been a profiterole baking machine.
I have often heard people say they get a lot of enjoyment out of making bread, that they like the way the gluten comes together and the dough forms. For me, that feeling comes when the wet, gloopy Chox dough transcends into a glossy thick mixture. It’s my therapy.
My favorite filling at the moment is a passion fruit cream, the tang of the passion fruit is amazing with the bittersweetness of the dark chocolate top.
To make the cream simply sieve your passion fruit so your left with a juice without the pips, whisk up a pot of double cream and add the juice plus sugar to taste. You can play around withthe measurements here, I like a really strong passion fruit hit so I go heavy in the passion fruit!
If you need an exact recipe, let me know.
When your home and in need of comfort food is there anything easier and more pleasing than a good old Yorkshire Pudding?
Just a sprinkle of flour, a smidgen of milk and crack of an egg and just like magic you have what you need.
I dare you to offer me something more homely!
(I like mine with dousing of my granddads homemade sweet vinegar but I’m partial to a bit of gravy too!)
I have often bypassed this recipe for no other reason that lamb seems weird with pasta….right?
I know it shouldn’t. We have meat with pasta in many dishes but I’ve just never had a lamb pasta dish and I couldn’t quite get my imagined taste buds around it!
However, I took the plunge and I finally cooked this dish and much to my delight and surprise, it was spectacular!
The sauce was savory and rich, oozing a meaty depth after simmering with the lamb for 45 minutes. The lamb was tender and buttery and this combination paired with a fresh pasta base was throughly enjoyable.
The added bonus was that the recipe calls for wine which meant we had an open bottle that needed drinking!
Worried about eating lamb and pasta? Worry no more.
Homemade gifts are always well received and so over the festive period I baked and iced what felt like a million cookies! I really just wanted an excuse to bake but had a throughly enjoyable time baking and bagging these up.
They are just a basic sugar cookie recipe with a simple icing. Really easy to do and it allows an opportunity to get creative!