Signature S.O Magazine

A dinner party winner

A dinner party recipe you will not want to miss!

Indulge and relax with delicious desserts The dessert menu will have you spoilt for choice

Editor’s note Hello everyone!

I hope you enjoyed your Easter break and you were able to relax and have fun with family and friends. Now that you are stress free, you can indulge in some delectable desserts and host the dinner parBes you’ve been waiBng for. Organising dinner parBes can be Bme consuming, so the magazine has featured the perfect dinner recipe, which is quick and simple. It can be challenging for some but not worry you will be fine.

Some of you may not feel like cooking and that’s great, as Signature S.O have listed restaurants which have a wide variety of food to choose from, so you will be stuck for choice which is a good thing and the deals will leave you even more amazed.

It’s also a Bme to put your feet up and enjoy a range of desserts that will have you drooling! These desserts will definitely sweeten your taste buds and give you something to look forward to when you come home from a hard day’s work. You can also energise yourself with a smoothie before, you start another long shiJ at work and this will definitely keep you going throughout the day!

Editor Cheyenne Dwyer-­‐McDowall

In This Issue

What’s for dinner?

A dinner party menu to die for By writer Princess Fisher

ScrumpBous desserts!

Try a new dessert menu By editor Cheyenne Dwyer-­‐McDowall

Restaurants

Experience something new with a good deal by editor Cheyenne Dwyer-­‐ McDowall

Smoothie of the month!

Delicious smoothies, and some facts on pineapples by editor Cheyenne Dwyer-­‐McDowall

Dinner party it is!

The idea of a dinner party sounds great, but it’s actually quite hard to pull off. With preparaBon and organising and making a note of guests, it can all seem overwhelming. But there’s nothing like a great spring/summer dinner party with great food to keep everyone blissful.

Dinner party menu wriSen by Princess Fisher

Taste the difference If your having a dinner party, you want the best quality ingredients, so you need to go to the right places. Every ingredient can be found in your local supermarket which is where you find find fresh produce (definitely a healthier opBon) as well as Waitrose, Marks & Spencer, The CooperaBve and more. These stores each offer 5 star delivery services. For a dessert mixer, try the Thermomix (highly recommended by the Independent) it is easy to use and has various se[ngs hSp://www.ukthermomix.com .

If you don’t want to make your dessert just order one of your favourite desserts hSp://hummingbirdbakery.com

Your starter is … Roasted Corn on the Cob and Mixed Bean Salad

It’s always good to start of with an appeBzer that gets guests ready for something flavoursome.

With a mix of healthy vegetables and seasoning, this colourful starter is bound to be a winner!

Get Cooking!

1. Soak the haricot beans in cold water. Use 5 Bmes the volume of water to beans.

2. Drain the beans, place them in a medium saucepan and cover with cold water, add the sprig of thyme and crush the garlic clove lightly with the back of your hand.

3. Bring the beans to the boil, reduce the heat to a light simmer and cook the beans unBl nearly done, add a teaspoon of salt for the last 5 minutes of cooking Bme. Once the beans are cooked let them cool in the cooking liquid.

4. Top and wash the bobby beans. Lighten them Bll tender in salted boiling water.

Ingredients: 200g bobby beans 100g dried haricot, soaked over night 1 sprig of lemon thyme 1 clove of garlic 2 corn on the cob 1tbs extra virgin olive oil Salt and freshly cracked black pepper Semi-­‐dried Heirloom Tomatoes Golden onion and balsamic vinaigreSe

Prep Bme: 30 minutes Cook Bme: 2 hours Serves: 1 but for your dinner party this will be done more than once!

A delicious main course of Asian SBcky Salmon This is always appropriate for any event because it is a friendly source of protein that the majority wouldn’t mind nibbling on. Also, that splash of orientalism keeps your guest guessing!

Oven to 220 C, 200 C fan, 425 F, gas 7

Ingredients: 1 whole side salmon

For the marinade 2tbsp each soy sauce, honey and rice wine vinegar 4tbsp hoisin sauce 2 star anise 2tsp each Thai 7 spice and Thai fish sauce 2 garlic cloves, crushed Chopped coriander, finely chopped red chilli and lime wedges, to serve

Prep Bme: 10 minutes Cook Bme: 20 minutes Serves: 8-­‐10

Start preparing your salmon by mixing all the marinade ingredients together. Place the salmon on a large piece of foil, bring the edges up to form a boat around it, pour over the marinade and scrunch the edges together. Leave in the fridge to marinate for at least 6 hours, or overnight for the best results Get Cooking!

1. Remove the salmon from the marinade and place on a very well oiled double piece of foil, in a roasBng Bn. 2. Roast in the oven for 15 to 20 minutes, depending on whether you want it opaque in the middle or completely cooked.

3. Meanwhile, transfer the marinade to a pan, bring to the boil and simmer for a few minutes unBl thick and syrupy.

4. Pour over the salmon for the last 5 minutes of cooking, then when sBcky and slightly caramelised, transfer to a serving plaSer and scaSer with coriander and chilli.

5. Serve this delighlul dish with lime wedges on the side.

Some grilled asparagus would be nice to add a liSle crunch to the dish.

The Dessert Menu is Red Velvet Cake Some good old fashion American delight is bound to give everyone an amazing sugar rush!

1.

2.

Preheat oven to 170 C / Gas mark 3.

Ingredients: 250g buSer, soJened 600g caster sugar 6 eggs 2 tablespoons red food colouring 3 tablespoons best quality cocoa powder 375g plain flour 250ml buSermilk 1 teaspoon vanilla extract 1/2 teaspoon salt 1 teaspoon bicarbonate of soda 1 tablespoon vinegar Icing 2 (200g) tubs cream cheese 350g white chocolate 250g buSer, soJened

3.

4.

5.

6.

Grease and flour three 20cm Bns. In a large bowl, cream 250g buSer with sugar. Add eggs one at a Bme, beaBng well aJer each addiBon. Mix food colouring with cocoa and add to mixture.

Add flour alternately with buSermilk. Add vanilla and salt.

Mix bicarbonate of soda with vinegar, and gently sBr into mixture. Be careful not to over mix.

Divide cake mixture into three prepared Bns. Bake in the preheated oven for 25 minutes. Allow to cool.

To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese unBl light and fluffy.

Gradually beat in melted white chocolate and soJened buSer. Beat unBl it is the consistency of whipped cream, then use to fill and ice the cake.

Prep Bme: 45 minutes Cook Bme: 25 minutes Serves: 12

The Restaurant scene When you’re in England, you want the best of the Bri=sh life, but also experience the mul=cultural vibe in the country. Your looking for somewhere nice to dine, no need to look any further than London, which is such a mul=cultural place and dining is at an exquisite standard, one that you will never believe! Travelling to London for a day trip can be exci=ng so why not try out the best cuisine in town. London is a big place so finding the best restaurants can be a bit of a task. Some of the most famous places to look for these restaurants are Soho, Mayfair, Covent Garden, Leicester Square, Earls Court, Chelsea and Victoria. What is good about London, is the variety is endless and this makes the choice for you much easier but exci=ngly difficult as you cannot choose.

Restaurant reviews wriOen by Editor Cheyenne Dwyer-­‐McDowall

Mango Tree can be very pricey but with

The Pre-­‐theatre menu includes: 2 course set menu for £17 and this menu is valid for up to 20 people, the offer ends on the 30th April 2013 and the availability for this deal is between 18:00-­‐18:30.

The Sunday Menu includes: 3 course set menu from £20 for lunch and add an addiBonal £3 for dinner! This menu is valid for up to 20 people and the offer ends on the 30th April 2013. The availability for this deal is for Sunday, 12:00-­‐22:00

5 Taste of Thailand Menu includes: 5-­‐course set menu for £21. This menu is valid for up to 20 people and the offers ends on the 30th April 2013. The availability for this deal is Sunday 12:00-­‐22-­‐00, Monday-­‐ Tuesday 12:00-­‐15:00, 18:00-­‐22:00 and Wednesday-­‐Saturday 12:00-­‐15:00

These offers are for a set menu and it would be best to book a table in advance considering the availability Bmes. So hurry the offers end soon!

the deals on offer, you could be in for a treat with the stylish interior design, which is also host to a welcoming atmosphere. Mango Tree is situated at the heart of one of London’s most beauBful sites, Buckingham Palace. The spacious interior is reminiscent of the restaurants in Thailand, so you get the warm Thai feel. Renowned pan-­‐Asian chef, Ian Pengelley has carefully put the Thai menu together. He incorporates flavours from the four corners of Thailand in dishes such as succulent duck breast with sweet and sour tamarind sauce, as well as classics such as fresh Pad Thai with grilled giant king prawn creamy Thai green curry. Compliment your meal with an extensive wine list, which include Chablis 1er Cru, Fourchaume, Domaine Jean Goulley to an exquisite deep Red wine such as Chateau des biscarrats, Lalande de pomerol. Many people have recommended Mango tree as a restaurant you can go to for lunch and some recommend the pre-­‐ theatre menu, Sunday menu or 5 Tastes of Thailand Menu.

Where: London Victoria

Angler exudes the best of BriBsh seafood

and focuses on seafood and shellfish from the BriBsh Isles and is complemented by a wine list of around 250 bins. Head chef, Tony Fleming who was previously the execuBve chef at One Aldwych, oversees the detail and effort that is put into making all this beauBful seafood. In all parts of the restaurant, you get spectacular views of the city landmarks. BeauBfully designed furniture with comfortable seaBng leaves you feeling great and you can enjoy your meal much beSer. Walking onto the Angler terrace, you are offered a more casual menu, an outdoor grill, and the extensive wine and cocktail list. If you choose to go to this restaurant on a regular basis or if you ever choose to stop off at the South Place Hotel for a short break the hours of operaBon are Monday-­‐ Sunday 12:00-­‐14:00, 18:00-­‐22:00.

Special offers by Angler include: A 2 course meal for £25 from a set menu or you can pay £5 extra for 3 course meal. This is valid for up to 8 people and the offer ends 30th April 2013. The availability for this deal is daily 12:00-­‐14:30, 18:00-­‐22:30.

Where: Moorgate

Scrumptious Dessert Time!

It’s Bme to indulge, relax, and just enjoy the month of April! While the showers take over the outside. All you need to do is snuggle up on the sofa in front of the TV with a great dessert. Everyone looks forward the dessert part of any menu and does not want to finish a night with a bad dessert so here is a list of great desserts you can add to your menus or just indulge with a bit of sugary, sweet and savoury tastes to light up your taste buds.

Go to BBC GoodFood and Olive Magazine for these recipes

Are you a keen cook? Try Baileys Cheesecake Ingredients 11g pack powdered gelaBn, plus 1 tsp 175g shortcake biscuits , crushed to crumbs 85g buSer , melted 250g tub Quark 250g tub mascarpone 150ml Baileys cream liqueur 142ml pot double cream , lightly whipped 2 eggs 40g caster sugar

For the coffee jelly 1 heaped tsp powdered gelaBn 150ml strong black coffee 2 tbsp caster sugar , to sweeten the coffee

Prep Bme: 50 minutes Cook Bme: 10 minutes (plus chilling) Serves: 8-­‐ 10

How to make Baileys cheesecake 1. Meausure 5 tbsp cold water in a small bowl, then sprinkle over the gelaBne and leave to soak for 5 minutes unBl spongy. Now stand the bowl of gelaBne in a pan of gently simmering water and leave unBl it turns clear.

2. Meanwhile, mix the biscuit crumbs and buSer really well, then press on the base of a loose-­‐ boSomed 20-­‐cm cake Bn. Beat the quark, mascarpone and baileys together, then sBr in the gelaBne and fold in the cream.

3. Whisk the eggs and sugar in a bowl unBl thick, pale and foamy, then fold into the cheesecake mixture and pour onto the biscuit base. Chill for 3-­‐4 hrs or unBl set.

4. For the jelly, sprinkle the gelaBne over the coffee, then put the bowl in a pan of gently simmering water unBl dissolved. Cool the mixture. When cold, carefully spoon the coffee mixture on top of the cheesecake to make a thin layer – don’t pour it or you will disturb the creamy layer. Chill unBl set. Keep in the fridge for 2 days if you want the best results 5. To serve the cheesecake, wrap a hot tea towel round the outside of the Bn, gently ease the cake out of the Bn and cut into the preferred slices.

Caramelised Passion Fruit & Lime Tart

Ingredients: 500g pack dessert pastry 8 passion fruits Finely grated zest and juice of 1 lime 200g golden caster sugar 6 egg yolks 142ml tub double cream icing sugar for dusBng (opBonal)

Prep Bme: 30 minutes Cook Bme: 40 minutes Serves: 8

1. Roll out the pastry and use it to line a 23cm tart ring, allow to chill for at least 20 minutes (Don’t rush now!).

Heat oven to 180C/fan 160C/gas 4. Line the tart with baking parchment and baking beans, then bake for 15 minutes. Remove the parchment, bake for a further 5-­‐10 minutes unBl golden. Now you can remove from the oven and reduce the temperature to 140C/fan 120C/ gas 1 2. While the case is cooking, start cu[ng the passion fruits in half, scoop out of the flesh into a fresh clean bowl, then blitz with a hand blender. Push the pulp through the sieve and mix the juice with the lime zest and juice. Beat the sugar and yokes together unBl they are pale. Once pale, beat in the cream and fruit juice.

Carefully pour the custard into the tart case, then bake for 40 minutes, unBl it set and has a slight wobble (a slight wobble, you don’t the tart to fall apart). Remove the tart from the oven, then leave to cool completely. Now you can serve the tart as it is or go that liSle bit further and dust it with icing sugar and caramalise the top with a blowtorch.

Smoothie time

Smoothies are very simple, require little time and if you have no juice in the house you can always try a nice blended sweet beverage. So why not spice up your April with a Passion fruit, Mango and pineapple smoothie‌

Passion fruit, Mango and Pineapple smoothie Ingredients

2 passion fruits , pulp only 1 small mangos, cut into chunks 75g pineapples, cut into chunks 75ml pineapples juice 1 lime, juice only 7 ice cubes a pinch of ground black pepper a pinch of cayenne pepper

ü In a blender combine the pulp of 2 passion fruits, 1 small mango and cut into chunks. 75g pineapple cut into chunks, 75ml pineapple juice, juice 1 lime and add to the mixture, 7 ice cubes, a pinch of both black pepper and cayenne pepper giving the smoothie a little kick! ü Whisk until smooth, you then have the choice of leaving out the Black pepper and Cayenne pepper (But trust me you will like it, it’s something new to experience! Go on!)

A Quick Pineapple fact!

You can use pineapples to make puddings, marinades and salsas. Cut into slices or wedges and grill for 4-­‐5 minutes or pan fry for 3-­‐5 minutes. Pineapples can also be served with a slice of gammon, lamb or fish.