Recipes from Chalet Anchorage

Due to popular demand, and many requests, we have published some of our recipes from our guests favourite dishes, and cakes.

This will be updated on a monthly basis according to the food that is currently in season.

So enjoy!  & dont forget if you would like any further assistance or advice with the recipes, please dont hesitate to contact Neil........

For further information regarding our Cookery School, and gastrononmic trips and experience, please see the webpage Cookery School

July 2010

Stuffed Courgette flowers

6 Courgette flowers

200g ricotta cheese

6 leaves of basil, shredded

1 egg yolk

Salt & Pepper

Batter: 100g plain flour

300ml ice cold Pellegrino


Method:

Mix the egg yolk, ricotta, and basil together then season to taste.

Pipe the filling into the courgette flower and then twist the petal ends to secure.

Add the flour to the Pellegrino and lightly mix leaving little pockets of flour if possible, this will add a lovely texture to the batter.

Dip the flowers into the batter, and fry in vegetable oil, then serve immediately.

Lemon Crème Brulee

500 ml cream

150g sugar

Zest & Juice of 2 lemons

5 egg yolks

Method:

Bring the cream to just below boiling point then put to one side.  Take the zest and lemon juice and add to the egg yolks, whizz with a hand blender until frothy, than add to the scolded cream.  Put the mixture in ramekins, and place in a bain marie then cover with foil, and bake for 40 mins at 150oc.

Then allow to set for 3 - 4 hours before serving.  Sprinkle caster sugar on top of the brulee, then lightly caramelize with a blow torch, and serve.


Bircher muesili

500g porridge oats

300ml fresh pear or apple juice

200g crème fraiche mixed with 100g of icing sugar

50g freshly roasted flaked almonds

50g Apple brunoise

Method:

Soak the oats overnight in the juice, then mix in the crème fraiche and sugar with a little milk if it is too thick. Then garnish with the almonds and chopped apple.

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