Building Feasts Supper Clubs Are Here

After many requests, Building Feasts Supper Clubs are finally here.  For these events I have teamed up with Jeremy Coleman, a talented photographer and friend with whom I share a passion for food, design, art, and basically anything of creative beauty.  Together we will host a series of feasts for your stomach and eyes at my home in Central London.

We are very excited to let you know about the four Supper Clubs we have planned for this year, the first of which will take place on Wednesday 17th May.  Our relaxed gatherings will vary in theme and menu including sharing plates and vegetarian options. We look forward to collaborating with different artisans – both food and design related – for each event, and we are thrilled to be launching our first Supper Club with Pump Street Bakery.

Below are the links to book in for all the evenings.  Further details with address and menu will be emailed out closer to the event dates to all those confirmed.  Places are limited to 20 per evening, so book early to avoid disappointment.

We look forward to welcoming you around the table.

Love,

Hanna and Jeremy

 

 

Building Feasts First Supper Club

Wednesday 17th May, 8pm

Building Feasts Supper Clubs are here.  Co-hosting with Jeremy Coleman, we are delighted to collaborate with the award-winning Pump Street Bakery on the first of our four events this year on Wednesday 17th May at my home in Central London.  The evening will kick off with drinks and nibbles at 8pm before sitting down to a three course meal with vegetarian options and ending with a decadent dessert made with Pump Street chocolate.  Places are limited to 20 per night, so please book early to avoid disappointment. We look forward to feasting with you.

 

Building Feasts July 4th Supper Club

Tuesday 4th July 8pm

Come celebrate July 4th Building Feasts style!  We are planning an American style feast, much of which will be cooked outdoors on the Big Green Egg. The evening will start with cocktails at 8pm before sitting down to a for a 4th July feast with vegetarian options.  Places are limited to 20 per night, so please book early to avoid disappointment.

 

Building Feasts New Year’s Supper Club

Wednesday September 13th 8pm

As Jewish New Year approaches, we would love you to join us for our Rosh Hashanah feast.  The evening will kick off with drinks and nibbles at 8pm before sitting down to a three course meal with our version of a traditional feast and as always with vegetarian options available.  Places are limited to 20 per night, so please book early to avoid disappointment.

 

Building Feasts Thanskgiving Supper Club

Wednesday 22nd November 8pm

Anyone who reads this blog knows that Thanksgiving is a major festival in the calendar.  Come share Thanksgiving with us and all the trimmings on the eve of the big day, Wednesday 22nd November.  Starting at 8pm with drinks and nibbles we will then sit down to a traditional Thanksgiving meal, with vegetarian options.  Places are limited to 20 per night, so please book early to avoid disappointment.

 

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Nigella’s Chocolate Olive Oil Cake

Nigellas chocolate olive oil cake

I would love to tell you about this cake’s nostalgic and well adapted history, but I can’t. Nigella’s Chocolate Olive Oil Cake is perfect. It is the only dessert (apart from Aunt Jeanette’s Chocolate Meringues) that I not only make all year around, but also on Passover. It ticks all the boxes: rich yet still light, moist with a perfect crumb, dairy and gluten free, super quick to throw together and impossible to screw up.

Nigellas chocolate olive oil cake

Let me explain. Passover is an eight day Jewish festival that starts next Monday evening. The holiday commemorates the Exodus from Egypt, and during the eight days we eat nothing leavened or fermented, or anything with flour and grains. This is the holiday of matzo, many eggs and creative baking.

Fortunately for everyone, Nigella’s Chocolate Olive Oil Cake happens to fit into the Passover category of acceptable baked goods. Made with ground almonds, there is no need to substitute anything to adhere to the dietary requirements of the holiday, and if you want to shake things up a bit you can always substitute ground hazelnuts for a nutella-like feel.

Nigellas chocolate olive oil cake

There is one Passover caveat to this cake. It contains bicarbonate of soda, which is technically a leavening agent. However, as it is basically a chemical rather than one derived from fermentation which is forbidden, you can get approved baking soda (and baking powder) for Passover. Big. Sigh. Of relief. While some may argue that it is not in the spirit of the holiday, I think we all deserve well risen baked goods at all times.

So, if you are celebrating next week or if you are just looking for a dairy or gluten free dessert, this is a sure fire winner for any occasion. And it keeps brilliantly when covered for a few days (if it lasts that long). Nigella, you are a true goddess (and lifesaver).

Nigellas chocolate olive oil cake

Chocolate Olive Oil Cake

from Nigelissima by Nigella Lawson

 

150 ml (1/2 cup + 2 tbsp) olive oil (plus more for greasing the tin)

50g (1/2 cup) good quality cocoa powder

125ml (1/2 cup) boiling water

2 tsp vanilla extract

200g (1 cup) caster sugar

3 large eggs at room temperature

150g (1 1/4 cups) ground almonds

1/2 tsp bicarbonate of soda

pinch of salt

 

Preheat the oven to 170C (325F)

Grease a 22cm (9 inch) springform tin with a little olive oil and line the base with baking parchment.

Measure and sift the cocoa powder into a bowl and whisk in the boiling water, stirring until it is a smooth paste. Stir in the vanilla extract and set aside to cool.

While the chocolate is cooling, combine the olive oil, sugar and eggs in the bowl of a freestanding mixer and beat with a paddle attachment for three minutes until pale and the consistency of thick cream.

While they are beating, mix together the ground almonds, bicarbonate of soda and salt.

Add the cooled chocolate mixture to the egg oil and sugar mixture, and beat until it is combined, and then add the ground almonds. Give it one final mix with a spatula buy hand to make sure it is all combined. It is a runny mixture, do not fret!

Pour into the prepared tin and bake for 35-40 minutes until the sides are set, but the centre still looks slightly damp. A cake tester should still have a few crumbs on it.

Allow to cool for 10 minutes on a rack before releasing the sides of the tin and allowing it to cool completely. This is also delicious still warm with ice cream

 

NOTE: If you are bicarbonate soda averse on Passover, you can use 3 egg yolks and 6 egg whites instead. Beat the egg yolks with the oil and sugar as above, but beat the egg whites in a separate bowl until stiff. Follow the recipe as stated, but fold in the egg whites carefully at the end once everything is mixed. This will give a fluffier, less dense cake but still delicious.

Nigellas chocolate olive oil cake

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BF Bites March Roundup

My Best Discovery – The Flower Appreciation Society

BFbites 3.17 flower appreciation

photos by Jeremy Coleman

I first met Anna and Ellie when, by a stroke of genius, we celebrated a friends milestone birthday at one of their fabulous flower arranging classes.  “Not your average florists” could not be a more apt tag line as their beautiful and naturally unfussy creations look like they have just been picked from the garden (and in the summer months some of them are from their very own London plot).  So there was no other place to turn when we threw a series of celebrations for the first of the four Goldsmith Bar Mitzvah’s this month.  Family and friends traveled from literally all four corners of the earth to be here with us, and naturally we threw a few parties.  With lots of food.  And the flowers made the room.  Now that the festivities are over I am going back for another class to try to hone my skills………

Oven to Tableware of Dreams – Mud Australia

BFbites3.17mud

Continually on the search for the ultimate oven to table ware, I think my task is done.  Exquisitely coloured fine porcelain, delicate in appearance, yet sturdy in use, my growing collection of pieces are some of my most used items in the kitchen.  From roasting chickens, to baking fish, to crumble, roast veg, and simply for serving salads, vases, little bowls for dips……..I could go on.  The good news is if you only have the chance to own one piece of Mud Australia porcelain in your life, it will bring joy.  But be warned, it is addictive……..

Cookbook of the Month – Mamma: Reflections on the Food that Makes Us

BFbites3.17Sometimes you come across the book that you wish you could write yourself.  Mina Holland’s ode to the food that we eat as a representation of who we are is not a cookbook in the traditional sense, but a collection of anecdotes, stories and interviews smattered with recipes.  Mamma is a beautiful and inspiring read for anyone interested food and what drives us to eat and cook.  Nostalgic, wonderfully written and brilliantly themed chapters, this book is a must have for the cook or the eater.  And as a bonus, it made the perfect Mother’s Day gift.

Seasonal Treat – Ramps

BFbites3.17ramps

Spring has sprung in London, and I am a little spoiled for choice for new season produce.  Ramps, otherwise known as wild garlic, are being foraged by foodies everywhere at the moment.  I, however am not ashamed to admit that I buy mine at the farmers market.  This time last year when I posted a picture of my market bounty, I was berated on line for not picking my own. As I am very much tied to polluted Central London these days, you can be sure that I am content in my decision not to be foraging.  To those die hard foragers, I would rather eat ramps collected by others than forego my favourite frittata with crumbled goats cheese on top or sautéd with mushrooms and smothered on sourdough toast and parmesan.  Get your hand on them any way you can.  They are only around for a few weeks.

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