Meat Free Mondays in March in Primrose Hill

Did you know that an estimated 2000 people a week in the UK are converting to meat free diets, and vegan food sales have increased over a thousand fold in the last year? Transition Primrose Hill are working on a way to make eating vegetarian and vegan meals fun and easy, while giving our local restaurants a boost on quiet days and nights. After all … Continue reading Meat Free Mondays in March in Primrose Hill

Crème Brûlée – L’Absinthe style

As love is always in the air at L’Absinthe (and not just on Valentine’s Day), here is JC’s easy, classic crème brûlée. If you don’t have absinthe, it’s equally good with other liqueurs, such as Grand Marnier. Ingredients (serves 4) 80 g caster sugar 80 g egg yolks 400 ml whipping cream 30 ml absinthe Brown sugar Method Beat the egg yolks and sugar until … Continue reading Crème Brûlée – L’Absinthe style

The Cinnamon Hill

Get into the Christmas spirit by making your own cinnamon vodka, then treat yourself to this easy seasonal cocktail created especially for On The Hill by Michael Nadra. Ingredients (serves one) 37.5 ml cinnamon vodka (see box below) 12.5 ml fresh lemon juice 12.5 ml Cointreau 50 ml cloudy apple juice 1/2 egg white (lion-stamped) 6 ml sugar syrup (see box below) Place all the … Continue reading The Cinnamon Hill

Salmon fishcakes with lemon and garlic spinach, poached egg and hollandaise sauce

Recreate the most popular dish at Sam’s Café at home and accompany with a classic rock and roll soundtrack. Ingredients (serves 4) 400 g skinless salmon fillet 500 ml white wine (or fish stock) 400 g potato, peeled, cooked and mashed 50 g red onion, finely chopped or grated 100 g chopped herbs (e.g. dill, parsley, tarragon, chervil and chives) Maldon sea salt and ground … Continue reading Salmon fishcakes with lemon and garlic spinach, poached egg and hollandaise sauce

Pumpkin Pie

Once you’ve carved up your Halloween pumpkin, here’s a great way to utilise the flesh inside. It’s slightly adapted from a Leon recipe and is beautifully warming and spicy. Ingredients Flesh of a pumpkin, puréed 3 eggs 100 ml double cream 150 g sugar 1tsp cinnamon 1 tsp ground ginger 1 tsp fresh ginger 1 tsp star anise 1 tsp salt Black pepper to taste … Continue reading Pumpkin Pie

Kale Curry – My Primrose Hill Kitchen

Embrace the onset of autumn with this fragrant vegan curry that is perfect for an easy week-night supper. Creamy and comforting, it’s perfect with basmati rice or served alongside roast chicken. Whether you eat the chilli garnish depends on how brave you are feeling! For those who cannot imagine curry without a beer, Bottle Apostle provide some ingenious pairings. Ingredients (Serves 1–2) A big bunch … Continue reading Kale Curry – My Primrose Hill Kitchen

Primrose Hill Eats: Moussaka

With the summer holidays in our midst, transport yourself to the Aegean with this classic recipe from Lemonia. It can be prepared family-style using a 15” x 10”ovenproof dish, or in smaller dishes for individual portions. Ingredients (serves 6–8) 2–3 medium aubergines 2–3 medium courgettes 2 medium potatoes Olive oil for frying 1 lb lean lamb mince 2 medium onions, coarsely chopped 2 cloves garlic, … Continue reading Primrose Hill Eats: Moussaka

Primrose Hill Eats: Lemon drizzle cake

Capture the spirit of spring in your kitchen with this easy signature recipe from Sweet Things. If you prefer to use the all-in-one method, cream the cake ingredients (except the milk) in a food processor, adding milk as necessary at the end to achieve dropping consistency. Sweet Things’ top tips for successful baking All ingredients should be at room temperature when you start (gently microwave … Continue reading Primrose Hill Eats: Lemon drizzle cake

Asparagus soup with wild mushrooms, poached egg and lardo

Celebrate Spring the Odette’s way, making the most of the freshest, well-sourced ingredients and adapting to the seasons. This colourful starter maximises the delicacy of new-season asparagus and embraces the spirit of Easter with its poached egg adornment. Burford Brown eggs are readily available and have particularly striking yolks. Ask your butcher or local deli to slice the lardo; if you can’t find lardo, thinly … Continue reading Asparagus soup with wild mushrooms, poached egg and lardo