February Issue 2015

Valentine’s Day Treats Endless treats for a great day

Oyster Season!

Something new for your recipe list

Editor’s Note Hello Signature S.O readers,

Valentine’s Day is fast approaching you might be heading to a restaurant or decide to stay in and spend the night at home. You can buy some chocolate for your spouse and enjoy a night of food and fun or the alternative is to choose a restaurant and enjoy the perks of being catered to.

Signature have some warm recipes on offer you and to keep your delicious taste buds thriving. Continue reading and see what we have in store for you!

Editor

Cheyenne Dwyer-McDowall

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Website: www.signatureso.com Facebook: www.facebook.com/SignatureSO Blog: http://signatureso.blogspot.co.uk

In!This!Issue!

A Valentine’s Day Treat

By Cheyenne Dwyer-McDowall !

Valentine Restaurant Fever!

By Princess Fisher

Delectable Grilled Oysters

By Cheyenne Dwyer-McDowall

Warm doughnut

By Ayat Abdurahman

Valen-ne’s!Day!Treats!

Chocolate!Fondant!and!

Raspberries!

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Ingredients! !

50g!unsalted!buIer,!very!soV! 75g!caster!sugar!

170g!condensed!milk!

4!large!eggs!(beaten)!

2tsp!vanilla!extract!

350g!biIer!(dark/milk!if!you!choose)! chocolate,!melted!

75g!glutenRfree!flour!

120g!raspberries!

275ml!cold!double!cream!

Vanilla/almond!extract! icing!sugar!to!sprinkle!

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By Cheyenne Dwyer-McDowall

Method!! !

1.!Preheat!the!oven!at!200C!and!place!a!large!baking!sheet!in!the!oven.!

2.!Grease!six!150ml!small!pudding!basins,!and!cut!circles!of!baking!parchment! to!line!the!bases.! !

3.!Mix!the!buIer,!sugar!and!condensed!milk!using!an!electric!mixer,!un-l!light! and!fluffy,!when!smooth!beat!in!the!eggs!and!the!vanilla!extract! !

4.!S-r!in!the!melted!chocolate!and!add!in!the!flour,!make!sure!to!mix!un-l! smooth.! !

5.!Divide!the!mixture!evenly!between!the!small!pudding!basins.!In!each!basin,! fill!halfway!and!add!20g!of!raspberries!on!top,!then!cover!with!a!spoonful!of! chocolate!mixture.! !

6.!Place!the!small!basin!onto!the!hot!baking!sheet!in!the!oven!and!cook!for!

8R10!minutes!un-l!puffed!and!risen!if!not!leave!in!for!another!3!minutes.! !

7.!Remove!from!the!oven!and!use!a!knife!to!go!round!the!edges!of!each! pudding!basin!to!serve!on!a!dessert!plate.! !

8.!This!is!op-onal:!Gently!whisk!the!cream!and!add!some!vanilla!and!almond! extract,!icing!sugar!to!taste.!Dust!with!icing!sugar!and!eat!hot!with!some!cold! cream.!

Restaurant!Choices!

By Princess Fisher!

Busaba Thai Hoxton Modern Thai eatery 319 Old Street, London, EC1V 9LE ££

ChaChaMoon Chinese and Asian noodle dishes 15-21 Ganton Street, London W1F 9BN ££

Kitchen W8 Kensington Michelin star restaurant 11-13 Abingdon Road, London, W8 6AH £££

Coco Bamboo Flavours and Fun 83A Haverstock Hill, London, NW3 4RL ££

Grilled!Oysters!

Ingredients

Method

10 tbsp softened unsalted butter 2 tbsp finely grated Parmigiano-Reggiano 2 tbsp minced parsley leaves 1 tbsp lemon juice 2 tsp garlic 1 tsp minced fresh chives 1/2 tsp hot sauce, optional 1/2 tsp salt 1/4 tsp cayenne pepper 24 shucked oysters, half of each shell reserved and washed

1. In a deep bowl combine all ingredients except the oysters and mix until you can smell all flavours.

Recipe inspired by Emerill Lagasse: http://www.foodnetwork.com/recipes/ emeril-lagasse/grilled-oysters-recipe.html

By Cheyenne Dwyer-McDowall

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2. Place the butter mixture into a piece of cling film afterwards preheat a grill to the highest setting.

3. Put the washed oyster shells on a baking tray and place an oyster on each shell. Remove the butter from the freezer and unwrap.

4. Gently slice the butter into 24 rounds and place 1 round on top of each oyster.

5 . Place the oysters on the preheated grill and cook until the oysters are just cooked through (Make sure the oysters are curled around the edges and the butter is melted and bubbly,. This should roughly be for 5-7 minutes with a watchful eye.)

Warm!Doughnuts!in!Chocolate!Sauce!

Ingredients (Add according to how many servings) Doughnuts 125g of plain flour 20g of sugar 1 orange, zested (To add a nice flavour!)

20g of butter 20g of yeast 1 tbsp of milk 1 egg Chocolate sauce 75g of dark chocolate, broken into cubes 10g of butter 5 tbsp of milk 3 tbsp of cream Cinnamon sugar coating sugar 1 pinch of ground cinnamon

By Ayat Abdurahman

Method 1. For the doughnuts, mix the flour, butter, sugar and zest together or you can cheat and buy them from your local bakery or the food store!

2. Mix the yeast and milk together until smooth and add to the flour and then add the egg and mix and keep blending until smooth.

3. Place the mixture in the fridge for 2 ½ hours. Remove from the fridge, roll out to ½ cm thick and cut into thin strips 4. Heat a deep fat fryer or a pot with with oil and make sure the oil is hot before frying the doughnut strips in oil. Once golden, remove from the pan and roll in the sugar and cinnamon mix or sprinkle over for even spread.

5. Break up the cubes of chocolate and add to a large bowl along with butter. Boil the milk and cream in a saucepan for 7 minutes and then pour the chocolate and butter, stirring until all of the chocolate is melted and smooth 6. Once ready leave to cool for 5 minutes and pour into a serving cup with the cinnamon doughnut strips on the side and serve