Recipes - House Of Coco Magazine

Recipes November 13, 2020

Simple and mouth-watering Salmon recipe: A treat for clean and healthy eaters

Do you get revitalized by the mere thought of food? Are you the sort of person who lives by this quote, “To eat is a necessity but to eat intelligently is an art”? Now, you might be wondering what is intelligent eating. Well, it means you eat healthy without making your tastebuds suffer.

Delicious food does not mean that you need to load your stomach with loads of carbohydrates. Well-cooked protein can surely be a satisfying meal too. When we talk about tempting and filling dishes, then there can be nothing better than Salmon.

If you are a novice cook, then you will find loads of tasty smoked salmon recipes at Huon Aqua. However, make sure that you rejoice our easy to cook Salmon recipe also.

Best Salmon recipe to try out

There is no denying the fact that the lockdown has been able to make us minimalists. We can come up with awesome dishes with minimum ingredients. There can be nothing more satisfying than Roasted Salmon.

Ingredients

2 Salmon Fillets
1 red pepper
1 yellow pepper
1 green pepper
1 red onion
1 lemon
½ teaspoon Paprika powder
½ teaspoon black pepper powder
½ teaspoon salt
½ tablespoon Estragon
3 tablespoon olive oil

Step 1: When you cook Salmon, then marinating the fish is an essential step. Ideally, you should marinate the fish for at least two hours. The benefit of this practice is that spices get soaked into the fish.

For the marinade, put the olive oil in a bowl. Add Paprika powder, pepper powder, salt and Estragon in the oil. Whisk the ingredients well and pour over the fish. Try to place small cuts into your fish so that the spices slip inside the meat.

Step 2: Now, it is time to prepare the vegetables. You do not need to follow any technical approach in cooking the vegetables. Chop the vegetables roughly including the onion. Allow your oven to preheat at a temperature of about 180-degree C.

Make sure that you drizzle some olive oil over the vegetables also. Sprinkle salt and pepper over the vegetables before placing them on the baking tray. You should roast the vegetables in the oven for about 10 to 15 minutes.

Step 3: Take another baking dish and place the Salmon in the dish. Make sure that you brush the dish with some olive oil. The benefit of this practice is that the fish will not stick to the tray.

Place the fish in the pre-heated oven for about 15 minutes. Your fish will be ready in 15 minutes.

Your fish will be the source of protein and the vegetables will provide the vitamins. To fulfil your carbohydrate intake, boil some rice. If you want to go for a healthier option, opt for brown rice.

The best thing about this meal is that it is healthy. Secondly, you will not have to worry about calories when you have this meal. Cook your Salmon today and give yourself a treat.

Recipes October 30, 2020

COCO KITCHEN: OLIVE OIL & SPICED PUMPKIN BREAD

The autumn heralds the arrival of everything pumpkin from small gourds and odd shaped knobbly pumpkins, yellow and orange, great for roasting and soups, or the ginormous pumpkins that everyone recognises for carving. The flesh is usually set aside and disposed, but this nutritious bi product shouldn’t be overlooked as it makes fantastic puree for pumpkin bread. This recipe has been created by Stefano Cifaldi, Head Chef at The Lodge on Loch Lomond.

Ingredients

Pumpkin Puree – 1 medium pumpkin, skin removed and diced, 20 ml olive oil

Pumpkin Bread – 300g flour

1tsp baking powder

½ tsp baking soda

2tsp ground ginger

2 tsp cinnamon

1 tsp sea salt

½ tsp nutmeg

2 large eggs

250g caster sugar

1tsp vanilla extract

110 ml olive oil

50g pumpkin seeds

Method

1. To make the pumpkin puree, preheat oven to 180C. Rub olive oil over pumpkin and put into an ovenproof dish. Add a cup of water, cover with foil and bake in the oven for 60 minutes. Once cooked, set aside to cool and then puree.

2. To make the bread, oil a bread tin generously.

3. Combine flour, baking powder, baking soda, spices, and salt in a large bowl. In a medium bowl beat the sugar with the eggs. Fold in 2 cups of the pumpkin puree and the vanilla extract.

4. By combining both bowls, fold the wet ingredients into the dry, mixing till smooth. Fold in the olive oil, mixing till smooth.

5. Pour the batter into prepared bread tin and sprinkle with pumpkin seeds and a teaspoon of sugar.

6. Bake the bread for 60-70 mins, turning once halfway through.

7. Once cooked, cool on a wire rack for an hour.

8. Smother in butter and eat in front of a roaring fire with a cup of tea.

Recipes October 30, 2020

COCO KITCHEN: PUMPKIN, CHICKPEA, KALE & CHORIZO SOUP

Pumpkin, Chickpea, Kale and Chorizo Soup.

Busy carving pumpkins for Halloween this weekend? Looking for a way to use up the last of that pumpkin? Try your hand at this scarily delicious Pumpkin, Chickpea, Kale and Chorizo Soup. This delicious hearty soup is a welcoming culinary cuddle, on a wet autumn day. This recipe has been created by Stefano Cifaldi, Head Chef at The Lodge on Loch Lomond.

Ingredients

1 kg diced pumpkin

2 red chillies

200g diced chorizo

1 tsp fresh oregano chopped

60ml olive oil

2 red onions

3 garlic cloves

Tin of chickpeas, drained.

1 litre chicken stock

20g parmesan

500g Kale

Small bunch of parsley chopped

Salt and pepper to taste

Method

1. Preheat the oven to 180C. Combine pumpkin, chillies, chorizo and oregano in a large roasting pan, drizzle with a third of the oil, and season to taste.

2. Roast the pumpkin mix in the oven, turning occasionally until pumpkin is tender and caramelised. This should take approximately 45 minutes.

3. Heat the remaining oil in a pan with the onions and garlic, sauté these until tender. Add the chicken stock and kale to the pan and bring to the boil.

4. Coarsely crush the chickpeas with a spoon and combine with the roasted pumpkin mix and the chicken stock mixture. Add chopped parsley and parmesan.

5. Serve with crusty bread of your choice! Enjoy!

Coco Kitchen October 8, 2020

Coco Kitchen: Pan Fried Sea Trout with a Fricassee of Seasonal Vegetables, Confit Potatoes, and a Shellfish Broth

To celebrate it being National Seafood Week why not try this fishy recipe prepared by the Head Chef of Colquhoun’s Restaurant at the Lodge on Loch Lomond, Stefano Cifaldi (you can read our review of the fabulous Lodge on Loch Lomond here):

Pan Fried Sea Trout with a Fricassee of Seasonal Vegetables, Confit Potatoes, and a Shellfish Broth

Sea Trout
4x Sea Trout Fillets (approx 200g each)

Fricassee of Vegetables
50g Garden Peas
50g Samphire
100g Asparagus
100g Tenderstem Broccoli
100g Maris Piper Potato

Shellfish Broth
2 tbsp of oil
1 tbsp of butter
1kg langoustine shells, lobster shells, crab shells or prawn shells (or a mix), broken into pieces with any juices reserved
1 onion, diced
1 small leek, finely sliced
1/2 fennel, finely sliced
1 celery stick, finely sliced
1 small carrot, finely sliced
1/2 garlic bulb, cloves smashed and skin left on
2 tbsp of tomato purée
200ml of brandy, dry sherry or white wine
2 bay leaves
1 tsp coriander seeds, lightly crushed
4 sprigs of fresh thyme

Method

Start by making the shellfish broth, Heat a tablespoon of the oil and the butter in a large stock pot. Add the shells (and any juices that have leaked out of them) and cook over a medium heat for 10–15 minutes. The shells should be in one layer on the bottom of the pan to enable proper caramelisation. If you are using langoustines or prawns, use a rolling pin to crush the heads open. Once nicely coloured, transfer the shells to a bowl
Deglaze the pan: turning the heat up high and adding about 50ml of the brandy. Turn the heat back down and use a spatula to scrape the pan clean. Tip these juices into the bowl of shells
Add the remaining oil, once hot, add the chopped vegetables and garlic. Cook for 10 minutes until caramelised.
Add in the tomato puree and cook out for 2 minutes
Add the shells into the pot along with juices. Pour in the remaining brandy and reduce by half.
Top up with water to about 3cm above the shells. Bring to boil and skim off the scum
Add coriander seeds, bay leaves, thyme and simmer uncovered for 2–3 hours. Periodically skim off impurities floating on surface
Place a colander over a large bowl and line with muslin or a thin, tea towel. Pour the pan’s contents into the colander. Crush the shells.
Return the stock to pan and reduce down by half until thickened to a gravy consistency.
Dice the potatoes and boil them for a few minutes but don’t overcook them.
Prepare the rest of the vegetables and cook them in salted boiling water. Drain and toss them in melted butter along with the potatoes and season. Set aside.
Heat some oil in a non-stick frying pan and place the trout skin side down, fry on a medium heat and leave on the skin until the trout is two thirds of the way cooked then flip and add a knob of butter and baste the fish for a minute or so – then remove from the pan.
Spoon 2-3 tablespoons of shellfish sauce in the bottom of a bowl, place the fricassee of vegetables in the middle of the bowl and arrange it so the vegetables are nicely presented. Place the trout on top of the vegetables. Add Sea Sandwort, Sea Aster, Sea Arrowgrass as optional garnish.

Coco Kitchen October 8, 2020

Coco Kitchen: Lavender & Ginger Cheesecake

Summer meets autumn in this fool-proof dessert recipe

Lavender & Ginger Cheesecake

Ingredients
Lavender sugar:

100g caster sugar

3tsp dried lavender

Cheesecake base:

250g ginger biscuits

50g lavender sugar

60g butter, melted

Filling:

360g cream cheese

150g double cream

10g icing sugar

50g lavender sugar

1tsp vanilla extract

Fresh lavender sprigs, to, decorate

Method:
1) Break up the biscuits and blitz in a blender or food processor. Stir in the lavender sugar.

2) Pour the melted butter into the biscuit crumbs. Press the crumbs into the base and sides of a 20cm round loose based tart tin. Refrigerate for 30 minutes.

3) Whip together the cream cheese and lavender sugar. Set aside.

4) Whip the double cream and icing sugar until peaks form. Fold the double cream into the cream cheese mixture before stirring in the vanilla.

5) Transfer the cheesecake filling to the biscuit base. Decorate with sprigs of fresh lavender and refrigerate for one hour before serving.

Recipes October 1, 2020

Coco Kitchen: Wild Mushroom and Rosemary Risotto, with Truffled Brie and Pickled Silverskins

To celebrate World Vegetarian Day 2020 why not put your cooking skills to the test and delight in this delicious Vegetarian Risotto. This recipe has been crafted by Peter Neville, Head Chef and Director of The Pheasant Hotel in Harome. Peter has a growing reputation for offering the best in local, seasonal dishes with ‘a wonderful lightness of touch, fantastic taste and flavour combinations’. The Pheasant’s Restaurant is open to both residents and non-residents throughout the day. This recipe serves two – enjoy!

Ingredients

10g dried cep mushrooms

500ml vegetable stock

150g wild mushrooms

100ml dry sherry

1 large shallot, finely diced

1 clove garlic, crushed

200g risotto rice

50g pickled silverskins

50g mature cheddar, grated

1 tsp chopped rosemary

50g butter

Brie slices

Fresh autumn truffle

Method

Soak the dried ceps in the vegetable stock.

In a wide, deep saucepan, heat a little vegetable oil. Fry the wild mushrooms until golden brown. Feel free to add a little mushroom powder to give the dish a boost of flavor and nutrition. You can go with Lion’s Mane Mushroom Powder which is a very healthy addition, just make sure you use one of great quality such as the one from Nature’s Rise. Lion’s Mane organic powder is a good way to add the health benefits of Lion’s Mane mushrooms to your diet. Deglaze with the dry sherry. Add the shallots, garlic and risotto rice on a medium heat.

Cook the rice until al dente adding the vegetable and cep mushroom stock as you go. Keep the rice just covered with stock, this should take approximately 20 minutes.

Once the rice is cooked, add the silverskins, grated cheddar, rosemary, and butter. Season to taste with salt and pepper.

The risotto consistency should be reasonably loose. A good test is, if you shake the pan, the mixture should settle flat. If it’s too dry, add a little extra stock.

Divide the risotto into two bowls and top with slices of brie. If you can, put them under a grill for about 30 seconds just to soften the brie slightly. Finish off with shavings of autumn truffle.

Recipes September 4, 2020

Coco Kitchen: Whisky Smoke Caramels

Seriously whisky business…

A sweet treat inspired by my recent whisky fuelled weekend in Edinburgh, these caramels showcase some of the finest ingredients Scotland has to offer. I’ve used Ardbeg, a peat based whisky with a heavy bonfire aroma and subtle notes of burning heather, Heather Hills Honey, to accentuate the soft floral notes in the whisky, and a generous sprinkling of Blackthorn Salt, balancing the sweetness and providing a punchy first impression before the honeyed smokiness hits the palate. The levels of salt and whisky are adjustable depending on your mood, although I’d definitely not go any lower than the recommended amounts. The more the merrier where this is concerned.

Ingredients:

60ml water
400g sugar
397ml condensed milk
85g golden syrup
70g Heather Hills Honey
15g maple syrup
115g butter
2-4tbsp Ardbeg Islay Single Malt Whisky
2-4tbsp Blackthorn Salt

Method:

Line a 20cm square cake tin with baking paper.
Combine the sugar, golden syrup, Heather Hills Honey, maple syrup, and water in a pan. Gently heat until the sugar has melted, swirling the pan rather than mixing with a spoon.
Increase the temperature and bring to a boil. Cook for 6-10 minutes, or until the syrup turns deep amber in colour.
Remove the pan from the heat and whisk in the condensed milk and butter until smooth. The mixture may bubble ferociously for a second as you do this, so do be careful.
Return the pan to the heat and continue to cook until the mixture reaches 120C/soft ball stage on a sugar thermometer. Remove the pan from the heat and whisk in the whisky.
Transfer the mixture to the lined cake tin. You can sprinkle the salt over the top at this stage, but it will dissolve slightly as the caramel sets and lose its texture. If that is an issue for you, don’t sprinkle the salt over the top until the caramel has set.
Use a sharp knife to cut the caramel into individual sweets. Store in an airtight container or wrap in pieces of greaseproof paper and consume within a week.

Coco Kitchen August 30, 2020

Coco Kitchen Weekend Bakers: Easy Challah

Ain’t no challah back girl…

For a loaf that looks complex, challah is deceptively easy. Whether you opt for a simple three strand braid, an ambitious eight strand masterpiece, or just throw it it in a cake tin to do its thing, you won’t be disappointed with the soft crumb and golden crust of this classic.

Ingredients:

250ml lukewarm water
2 tsp dried yeast
500g strong white bread flour
50g sugar
2tsp salt
2 large eggs
1 egg yolk (save the whites for the egg wash)
60ml vegetable/sunflower oil

Method:

Combine the yeast and water in a bowl with a pinch of the sugar. Leave to foam for 10 minutes.
Mix the dry ingredients in a bowl. Make a well in the centre and add the eggs, egg yolk, and oil. Stir to form a loose dough.
Turn the dough out onto a lightly floured worktop and knead for 10 minutes. Alternatively, mix in a stand mixer fitted with a dough hook for 5-6 minutes on a medium speed.
Transfer the dough to a lightly oiled bowl. Cover with a loose sheet of cling film and leave to rise in a warm place for 90 minutes.
Divide the dough into three or six equal pieces depending on the type of braid you have planned. Use a rolling pin to roll each piece into a circle the thickness of a 10p coin. Roll each circle into a scroll.
Gather the scrolls and layer the ends on top of each other before braiding. Tuck the ends before covering the loaf loosely in clingfilm and leaving to rise for another 30 minutes.
Preheat the oven to 180C/160C (fan)/gas mark 4.
Brush the top of the loaf with the egg white and sprinkle with sesame seeds. Bake in the oven for 30-35 minutes.
Challah is beautiful toasted, but is also great in bread and butter puddings or served with a drizzle of honey or chocolate spread. Keep in a cool, dry place and consume within three days.

Australia August 28, 2020

How to Celebrate National Cake Week

Get your diaries out: National Cake Week is next week. Yes, that’s right, 31st August to 6th September. Cake is no burger or pizza; it cannot be celebrated in one day, like these other odes to our favourite foods; a week seems only just.

To be completely honest, we didn’t think there was a specific week to celebrate eating cake…we thought that was called ‘every day’. That being said, a specific week to go extra HAM on the baked goods celebrations hardly seems like a bad thing.

Bakers, bakeries and cake pros are all coming together to celebrate all things cake. What can you expect? Exciting specials, exquisite cake art, new launches, live bake-alongs (the simple cook-along has been upgraded), recipes to follow, quizes and competitions and other tasty treats to get your mouth watering for the beloved cake.

Industry names such as Lily Vanilli, Luminary Bakery and Paul A. Young will all be getting involved so make a note in your calendar as we’d hate for you to miss out on a slice of the action. Pause for a chuckle at this totally intentional pun.

So what’s going on?

Paul A. Young’s Victoria Sponge Truffles

Master chocolatier Paul A. Young will be sorting our chocolate cravings for the week (who else better?) with, wait for it, a Victoria Sponge truffle. We love nothing more than the classic Viccy Sponge…but are definitely open to this new concept. Imagine: the gorgeous sponge cake mixed with Paul’s signature white chocolate ganache, layered with homemade raspberry jam and a classic decorative sugar top. Are you in heaven yet?

The truffle will be available to order online and to buy in Paul’s store in Camden Passage, Islington: 33 Camden Passage, Islington, London, N1 8EA.

Lily Vanilli’s Decadent Cake Art

You might be familiar with Lily Vanilli’s beautiful works of art in cake form; the artisan courtyard bakery is situated just off Columbia Road and the self-taught baker will be serving up her delicately designed and decorated pastel-coloured cakes on Sunday 6th September. Expect to see a Vanilla Peach cake, as well as a vanilla, cherry and double chocolate pretzel – umm hello. Gluten-free guests can enjoy the banana bread with buckwheat chia and salt caramel.

Find Lily Vanilli’s bakery just off Columbia Road: The Courtyard, 18 Ezra St, London E2 7RH.

Giant Fondant Fancies with Delights by Cynthia

Delights by Cynthia, a North London cake shop which caters to weddings, occasions and corporate events, will be throwing it back with bakery nostalgia this National Cake Week. Get your orders in for the giant fondant fancy from creative cake artist Cynthia Akinsanya. Made with vanilla sponge jam and buttercream (what a combo), the nostalgic treat is set to be big enough for 50 people to enjoy. The average fondant fancy comes up at about one inch squared – Cynthia’s is set to size up at 10 x 3 x 10 inches.

Don’t miss out on giant fondant fancy heaven and find Delights by Cynthia at 28 Cowdenbeath Path, London N1 0LG.

Rosalind Miller Cakes Online Class Competition

The award-winning cake designers are offering a lucky winner the chance to learn from the experts. Two of their new online classses; ‘Fundamentals’ and ‘All About Buttercream’ (this one sounds the dream) are up as prizes and cover how to bake the perfect sponge and all the essential buttercream icing skills.

If you aren’t lucky enough to win, you can find Rosalind Miller Cakers on concession in Harrods, London.

Luminary Bakery Recipes

With all these new skills we picked up during lockdown, baking could be another feather in the cap for some of you. If that’s the case, take note of Luminary Bakery’s delicious new cake recipe from the new book, Rising Hope: Recipes and Stories from Luminary Bakery. Better still, get a copy of the book and extend National Cake Week for the rest of the year. Well, something good had to be made of 2020…

Black Box Cakes Masterclasses

As if deliveries of slices of Black Box’s gourmet cake wasn’t enough, the bakery is launching Black Box Cake Masterclasses, allowing people book tutorials to elevate their cake baking skills. Available for pre-order during National Cake Week, should you choose to do so, you’ll also receive a free Cake Troubleshooting guide to help solve any mishaps along the way. Keep an eye out on their website and social channels for general cake baking tips next week too.

More quizzes, competitions and cake celebrating

Journalist and food writer Sudi Piggott will be running a Cake Week quiz on Tuesday 1st September (what better way to beat those Bank Holiday blues?) so you can test your star baker potential.

Shropshire-based Lindy’s Cakes is going to be running a live demonstration of a baking technique from her new book One Tier Party Cakes, as well as impressing us all with a demonstration of a hyper-realistic cake.

Don’t forget to enter Gloucestershire-based Vanilla Pod Bakery’s competition where one lucky winner can win a 6″ round indulgent Belgian Chocolate Buttercream Celebration Cake. Naturally, we’ve already entered.

Coco Kitchen August 24, 2020

Coco Kitchen: Vegan Rose & Maca Hot Choc with Conscious Chocolate

A vegan Turkish Delight dream from the purveyors of organic, raw chocolate.

With International Chocolate Day hitting on September 13th 2020, Conscious Chocolate, industry leaders and pioneers in the healthiest of vegan and organic delights, will be launching their most Intense affair yet to mark the occasion; the sugar-free Pure Dark bar, made with 100% cacao.

Created with a satisfying snap and offering the taste of every part of the cocoa bean, the Pure Dark bar is a sumptuous single-origin chocolate bar, designed for those who enjoy the deepest, darkest of flavours. A truly natural experience, the Pure Dark Bar is made with premium Peruvian cacao, blended perfectly for a strong flavour that is creamy and fully-balanced, without an overpowering bitterness.

Smooth, luxuriant and bursting with raw goodness, the Pure Dark Bar, is the latest innovation from the brand who launched a sumptuously robust Work-From-Home care package in partnership with The Raw Chocolate Company during lockdown and a stunning Rainbow Collection to celebrate Pride Season, with proceeds going to Pride in London.

Of course, I couldn’t resist throwing together a recipe of my own using Conscious Chocolate’s Love Potion No. 9: Featuring rose, maca, and coconut blossom, Love Potion boasts all the flavours of Turkish Delight without the high sugar content or overly sweet after taste. Best enjoyed on a dark summer evening, this hot chocolate is unlike anything you’ve tasted before.

Vegan Rose, Maca, and Coconut Blossom Hot Chocolate

Ingredients:

30g Conscious Chocolate Love Potion No. 9
1 cup sweetened soya/almond/coconut milk
2 tablespoons coconut cream
1 tablespoon Conscious Chocolate The Dark Side, grated
Sprinkling of chopped rose petals

Method:

Warm the milk in a pan over a gentle heat until simmering.
Chop the Love Potion bar and stir it into the hot milk, whisking until fully combined. Remove the pan from the heat and leave to cool slightly.
Whip the coconut cream until fluffy.
Top the hot chocolate with the coconut cream and sprinkle with The Dark Side shavings and chopped rose petals. Serve immediately.