Category Archives: Festive tables

Dinner at Hartsfield manor

Hartsfield Manor

 

This wonderful place is situated in a Victorian manor house.

Surrounded by 16 acres of Surrey countryside, Hartsfield Manor is a four-star Victorian property boasting elegant interiors and a garden terrace.

I had a romantic dinner here. The menu was as follows.

Starter: chicken liver pate with toast bread fingers and red onion jam. Well,  the toast was nice crispy outside and soft inside,  a perfect thing. The pate was a little dull,  I would have made it a little spicier with something, for example green peppers.  And would have cooked the red onion jam a little longer with a little more honey and balsamic vinegar.  The lettuce was flavourless,  I would’ve used a little dressing on it.

Chicken liver pate

My chicken liver pate  recipe

The main course  

Chicken breast supreme wrapped in bacon with red wine jus

Chicken breast supreme wrapped in bacon

You may think that this was a simple  chicken breast. But no.  It was full of flavours from the bacon and spices like salt and black pepper.  It was tender at the same time.  The vegetables were cooked with simple spices like salt a black pepper,  minimum.  Unlike similar dishes in London hotels vegetables were flavourful.

Third course was warm chocolate browney with vanilla ice cream.

Warm chocolate browney with vanilla ice cream

I’ve never heard about warm browney,  you can have cold and a kind of hard browneys in coffee shops. I always considered them forgettable. But not this one.

I lliked the warm chocolatey flavour with the cold vanilla ice cream splashed over with chocolate sauce.

If I have to summarize the menu,  I would say it had an outstanding quality.

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Bisque with fennel, mussels and shrimps

Bisque with fennel, mussels and shrimps

I tasted this soup in Shipton under Whychwood.

In a seven hundred years old Inn.

It’s worth of visiting this beautiful building.

Both the environment and the soup were delicious.

That’s why I decided to reproduce it.

It was simply scrumptious!

Ingredients

300 g catfish fillets, cut to inch peace’s

Mussels, clams

Cooked shrimps

1-2 tbsp butter

1 onion diced

4 cloves of garlic crushed

2 carrots diced

1/2 fennel bulb sliced

3 celery stalk cut

50 ml brandy

500 ml chicken broth

Thyme

2 star anise

Salt, black pepper

500 ml double cream

500 ml tomato passata

1 pinch saffron

 

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Wild rabbit, chicken terrine

Ingredients

200 g streaky bacon

250 g chicken liver

500 g pork mince

2 rabbit loin

2 tbsp butter

1 diced onion

20 ml brandy

Salt, black pepper

2-3 tsp Thyme, dried

2-3 tsp rosemary, dried

2& g breadcrumbs

2 tbsp green peppercorn

 

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Christmas party

Festive table 2017 Christmas

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Black viola festive table

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Festive table in vintage blue

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I simply fond of having beautiful vintage tableware.

I believe that the elegant past they have in their appearance make me better in my present days.

These vintage beautiful pieces have seen many beautiful days since they were produced.

Elegant people used to have them, used them and probably liked them.

And they must be happy, I mean these vintage pieces, that I love them too.

I like to combine colours, patterns, even styles if they give a composition good for the eyes.

And I think this composition is one of those eye pleasing ones I am proud of.

The composition’s name is “Vintage Blue”

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The dinner plate is a contemporary cobalt blue Wedgewood plate with golden rim.

Either the golden rim and the blue color will tie together the pieces on the table.

The blue snd white china side plate and the cup with the saucer are real vintage pieces.

The back stamp shows they were produced in England in the mid 19th century.

I paired them with stylish silver plated cutlery and cobalt blue glasses.

One for a starter, maybe a shrimp salad, and one for a glass of wine.

They are so beautiful that I say I don’t use them but I wear them.

They are my pride and joy.

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