Francesca & Paul Eyre with Benjamin (13) Eloise (8) and Jamie (6)

Welcome...Paul and I started Chilly Powder back in 1995 and there were only 5 other chalet companies in Morzine at the time. As we grew and grew our business we collected loads of regular guests and new friends along the way. We couldn’t get complacent however. Back then Morzine was an untouched gem but it soon began to feature on the map of keen skiers. And I suppose that’s why you’re all here now!

We’ve always provided the best accommodation we could find to make family ski holidays as cosy and convenient as possible. But when we built Au Coin du Feu 10 years ago, we could finally open our own purpose built crèche and offer bedrooms that were designed for families of different sizes and ages. However one thing has remained consistent over the years - our passion for quality food. I am a trained chef and I will only ever accept the best quality ingredients in our kitchen. We hire chefs from some of the top restaurant and hotel kitchens in the UK and each year our team are here for more than the seasonnaire lifestyle.

Each year, on request, we print out so many Chilly Powder recipes for our guests to take home. Everyone seems to have a favourite dish and of course Paul and I do too! And so this cook book was inspired. We’d love to think of you preparing your favourite Chilly Powder dishes at home and making your holiday last that little bit longer. And we’ll continue to serve hearty, honest and well prepared food each winter and fresh, regionally sourced ingredients each summer.

Enjoy!

Francesca

to our first chalet cook book.

3

View of Ressachaux from Au Coin du Feu

5

Contents

Starters 7 - 20

Seared King Scallops, Cauliflower Puree ......................................... 8English Fry Up .................................................................................. 11Breaded Poached Egg, Asparagus & Hollandaise .........................12Roasted Beetroot, Parma Ham & Goats Cheese............................ 15Smoked Duck, Peach & Orange Salad ............................................ 16Tempura Tiger Prawns..................................................................... 19

Main Courses 21 - 36

Tartiflette ...........................................................................................23Herb Crusted Aubergine ..................................................................24Roasted Chicken Breast, Blue Cheese & Pine Nuts ......................27WInter Pie, Mushroom, Brie & Spinach .........................................28Surf & Turf, Colconnon Potato ........................................................ 31Crispy Trout FIllets, Mussels & Chive Sauce ................................32Summer Green Risotto.....................................................................35

Desserts 37 - 48

Lemon & Honey Parfait ...................................................................39Dark Chocolate Pot ...........................................................................40Summer Berry Parfait .....................................................................43Bread & Butter Pudding ..................................................................44Apple Tart ..........................................................................................47

6

Kids Food 49 - 56

Introduction by Ben Eyre ................................................................ 51Chicken Skewers ...............................................................................52Homemade Burgers ..........................................................................52Cottage Pie .........................................................................................55Fish Pie ...............................................................................................56

Afternoon Tea 59 - 68

Carrot Cake, Almond & Orange Icing .............................................60Buttery Flapjacks .............................................................................60Scones ................................................................................................63Yoghurt Cake .....................................................................................64Lemon Bars .......................................................................................64Pistachio Shortbread........................................................................67Chocolate Brownies ..........................................................................67

Francesca's Favourites 69 - 71Winter Vegetable Soup .....................................................................70Fruit Chutney ....................................................................................70Gluten Free FLour Mix .................................................................... 71Gluten Free Pastry Mix ................................................................... 71

Notes 72 - 71

Chilly Powder 75

Contents

Main CoursesStarters

8

Serves 4

Ingredients:

8 large king scallops1 small cauliflower, roughly chopped50ml milk2 tomatoes, whole50g broad beans, frozen1/2 lemonSalad to garnishOlive oilSalt and Pepper

Seared King ScallopsCauliflower Puree, Tomato & Broad Bean Salsa

Remove the roe from the scallops. This is the red or orange part on the side and it can be removed easily by hand. Slice the scallops in half horizontally then place them on a baking tray. Cover with a tea towel and store in the fridge to dry them out for at least an hour.

Boil the roughly chopped cauliflower for at least 30 minutes. Add all of the milk at the start of the boil and a little salt too. Continue to boil until the cauliflower is very soft and falling apart, then drain well before blending until it is nice and smooth. Season with salt and pepper to taste.

Score the skin on the bottoms of each tomato with a cross and then place in a pan of boiling water for 15 – 20 seconds until the skin starts to come away. Place the tomatoes in to cool water and then peel off their skin. Cut them in to quarters, take out the seeds and then cut the flesh in to squares.

Soak the broad beans in hot water for 30 seconds. Peel away the outer shell and add the broad beans to the tomatoes. Drizzle with olive oil and salt and pepper to finish the salsa.

Heat up a non-stick pan. Rub a little oil, salt and pepper on to each scallop and place in to the pan. Cook for 30 seconds until they go slightly golden on each side. Remove from the heat and drizzle with a little lemon juice.

Place a spoon full of puree at the top of the plate then drag the puree down the plate using the spoon. Place the scallops on top of the puree then spread the salsa around the plate. Garnish with a few salad leaves.

Frozen scallops are often as good as fresh scallops if they are defrosted slowly. Thaw them overnight in the fridge - never try to defrost them quickly.

Chef’s Tip

9

“I've never been left hungry”

11

Serves 4

Ingredients:

8 large plum tomatoes1 small shallot2 large baking potatoes12 large button mushrooms4 rashers of smoked streaky bacon4 quails eggsTomato ketchupBrown sauce50g unsalted butter30ml olive oil20ml vegetable oilChervil to garnish

Fill a large saucepan with water and bring to the boil. Make a cross on the bottom of each of the tomatoes then place in the boiling water for 15 – 20 seconds. When you see the skin starting to peel away from the flesh remove the tomatoes from the pan and put them in a bowl of cold water. When the tomatoes are cool, remove the skins and seed them. Chop them into rough chunks.

Peel and dice the shallot then fry in a small sauce pan with a little olive oil until the shallot is soft but without colour. Add the tomatoes to the pan and cook on a low heat until the tomatoes break down and you have thick tomato compote. Season with salt and pepper.

Peel the potatoes, trim them in to square shapes and then cut in to 1cm cubes. You need at least 24 cubes to make 4 portions. Place the potatoes in a pan, bring to the boil then turn down the heat and cook for a further 2 minutes. Drain the potatoes and place on a baking tray along with a small amount of butter and olive oil. Roast the potatoes at 190° until golden brown on each side.

Remove the stork from the mushrooms and place them in a high sided baking tray with butter, a drizzle of olive oil and salt and pepper. Cover the baking tray in tin foil and cook in the oven for 10 – 12 minutes at 180°c until soft.

Place the bacon on a tray and cook in the oven at 180°c until crispy.

Fry the quails eggs in a small frying pan with a little vegetable oil.

Zig zag the tomato ketchup across your serving plate, then do the same with the brown sauce. Place the warm tomato compote in the middle of the plate and then place your other elements on the plate too. Add a small sprig of chervil to the top of the quails egg.

English Fry Up

A regular hens egg is a good substitute for quails egg if you

can’t get hold of them.

Chef’s Tip

12

Fill a sauce plan with water, add the white wine vinegar and bring to the boil. Turn the heat down and simmer. Two eggs at a time, crack the egg off the side off the pan and poach for 2 – 3 minutes before using a slotted spoon to lift each egg out of the water. Check each egg is ready by feeling the yolk – the egg should hold its shape but the yolk should still be soft. Once each egg is ready place it in a bowl of cold water to cool. We’ve allowed enough eggs in this recipe so you can afford to make a few mistakes!

Place 4 perfect poached eggs on a tray covered with kitchen paper then cover the eggs themselves with paper too. Store in the fridge while you prepare the rest of the dish.

Using a small knife cut the bottom inch off the asparagus spears then trim the small brown bits from the stem. Cook the asparagus in salted water for 2 – 3 minutes then cool in ice water. Place the spears on a tray lined with kitchen paper, cover and then place in the fridge.

Whisk 2 eggs and the milk together in a small bowl. Put the plain flour and the breadcrumbs on two separate plates. Coat the chilled poached eggs in flour, then dip them in the egg mix before coating them in breadcrumbs.

Fill a saucepan half full of vegetable oil and heat up, ready to fry the coated poached eggs.

For the hollandaise sauce, melt the butter in a sauce pan and add the red wine vinegar, bay leaf, peppercorn, parsley and shallots. Reduce the mixture by a quarter. Split 4 eggs and place them in a heat proof bowl over a pan of simmering water. Whisk the eggs until they are pale and thick – you must keep whisking the eggs all the time, otherwise they will scramble! Slowly add the butter mixture from the pan in to the eggs, whisking it in. If it looks the like eggs and butter aren’t going to blend, add a drop of hot water to bind the two together. Season with salt and pepper. The hollandaise should be thick but pourable.

Place the breaded poached eggs in the pan of oil and deep fry until golden brown. This should take 2 - 3 minutes. Carefully lift them from the oil and place on kitchen paper to absorb any excess oil. Season with a little salt.

To serve the dish place 4 spears of asparagus on each plate side by side and drizzle with a little olive oil. Place the egg on top of the asparagus and put a little pot or ramekin of hollandaise on the side of each plate. Add a handful of rocket to garnish and finish with 3 halves of cherry tomato on top.

Serves 4

Ingredients:

50ml white wine vinegar 12 eggs16 spears of asparagus50g plain flour100g bread crumbs100ml milk300ml vegetable oilSalt and pepper6 cherry tomatoes20ml olive oil100g wild rocket

For Hollandaise

110g butter200ml red wine vinegar1 bay leaf10 peppercorns(white or black)2 sprigs of parsley1 small shallot

Breaded Poached EggAsparagus Spears, Brioche & Hollandaise

Fresh eggs poach best - make sure yours are less than 4 days old.

Chef’s Tip

13

15

Serves 4

Ingredients:

2 large beetroot4 slices brioche4 slices parma ham1 small log of goats cheese50g pine nuts4 tbsp olive oil4 tsp red wine vinegar2 tsp whole grain mustard2 tsp honeySalt & pepperRocket leaves to garnish

Place the beetroot in a sauce pan, cover with water and bring to the boil. Turn down the heat and simmer for 2 – 3 hours until you can put a knife through it easily. Cool the beetroot in cold water, slice off the top and bottom and then cut in to 1 – 1 ½ cm thick slices using the natural shape of the beetroot to create discs.

Cut the crusts off the brioche and drizzle with olive oil. Season with salt and pepper then fold a slice of parma ham on the top of each slice of brioche.

Slice the goats cheese log in to four 2cm thick pieces and place each of them on top of the beetroot discs. At this stage you do not add this to the brioche. Season the goats cheese with a little salt and pepper on top and place this stack on baking tray lined with grease proof paper.

Heat a small frying pan on a low heat, add the pine nuts and toast until light brown. To stop them burning keep tossing them about the pan every 15 – 20 seconds.

Place the olive oil, red wine vinegar, whole grain mustard and honey in to a bowl. Whisk to combine all of the ingredients and season with salt and pepper.

Heat your oven to 175°c and place the beetroot and goats cheese elements of the stack in to the over for 5 minutes to slightly melt the cheese and warm up the beetroot. For the last 2 minutes put the brioche and parma ham element of the stack in to the oven to toast slightly.

Remove both from the oven and stack the beetroot and goats cheese on top of the parma ham and brioche. Place the stack in the middle of a round plate, and drizzle with a little of the dressing across the plate. Add a few pine nuts and finish with a few rocket leaves on top of the goats cheese.

Roasted BeetrootParma Ham, Glazed Goats Cheese & Brioche

Beetroot is also known as “Natures Viagra” - it was thought to have aphrodisiac

benefits during Roman times!

Chef’s Tip

16

Serves 4

Ingredients:

2 large oranges3 peaches1 smoked duck breast200ml balsamic vinegar20g caster sugar100g rocket leaves50g endive leaves50g oak leaf lettuce4 tbsp olive oil4 tbsp red wine vinegar2 tsp whole grain mustard2 tsp honeySalt & pepper

Peel the oranges then cut in to segments. Cut each peach in to 8 wedges, after removing the stones.

Slice the smoked duck breast width ways in to at least 20 thin slices. Each slice of duck breast should be no thicker than 4-5mm.

Put the balsamic vinegar and sugar in to a small sauce pan and reduce until it is thick. The balsamic will thicken more as it cools so it’s best to stop heating it as it thickens instead of once it has thickened. If it goes too thick add a drop of hot water to thin it out.

Place the olive oil, red wine vinegar, whole grain mustard and honey in to a bowl and whisk to combine. Season the mixture with a little salt and pepper.

Wash and dry the salad leaves.

Place 4 slices of the smoked duck breast, orange and peach in each corner of each plate.

Dress the salad leaves with the mustard dressing. Once they are dressed place a small handful of salad in the centre of each plate.

Drizzle the balsamic dressing over the duck, peach and orange.

Peach & Orange Salad, Balsamic DressingSmoked Duck

This recipe features my standard salad dressing. I often make a lot of it as it keeps well and I can add other ingredients such as chillies to mix things up!

Chef’s Tip

17

“it's the end of day conversations inspired by such a good eating experience that linger long in our memory”

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Tomato & Chilli JamTempura Tiger PrawnsPlace the tinned tomatoes and sugar in a sauce pan and bring to the boil. Cut the chillies in half and remove the seeds. Cut the chillies in to small dice and add them to the pan with the tomatoes and sugar. Cook on a low heat for 1 – 1 ½ hours until the mixture is thick and shiny. To test it, place a spoonful in to the fridge – if it sets like jam after a little while it is ready. Place the mixture in to a container to cool. You can make a larger amount that you need for this dish if you like – it will last for a couple of weeks in the fridge.

Take the tiger prawns, remove the head and peel the shell from the tail so you are left with just the tail meat. Whisk the tempura flour with the soda water and season with salt and pepper. The batter should be light but still thick enough to coat the prawns entirely. Place the batter in the fridge to chill.

Wash and dry the salad.

To make your salad dressing place the olive oil, red wine vinegar, whole grain mustard and honey in to a bowl and whisk to combine the ingredients. Season with a little salt and pepper.

Heat the vegetable oil in a medium size sauce pan on a medium heat, making sure that the oil only fills half the pan. To test that the oil ishot enough to fry the prawns use a teaspoon to drop a little of the batter in to the oil. If it crisps up then the oil is ready.

Coat the prawns in a little flour and then dip in to the batter, letting any excess drop off back in to the bowl. Fry each prawn in the oil until golden brown – you can fry more than one at a time if you want to, they will take 2 - 3 minutes to batter. Place them on a tray on top of kitchen paper and season with a little salt.

To serve, place 5 prawns on each plate, put the tomato and chilly jam into a small pot and place on each plate.

Add a small handful of the dressed salad garnish to each plate.

Serves 4

Ingredients:

500g tinned chopped tomatoes500g caster sugar5 red chillies20 tiger prawns170g tempura flour (or plain flour as a substitute)200ml chilled soda water1 ltr vegetable oil50g rocket leaves50g endive leaves50g oak lettuce leaves4 tbsp olive oil4 tsp red wine vinegar2 tsp whole grain mustard2 tsp honeySalt & pepper

It’s important that you keep your tempura batter in the fridge at all times... It won’t

produce that light, crispy texture otherwise.

Chef’s Tip

Chalet Des Amis

Main CoursesMain Courses

“Ah... Tartiflette. One of the most important parts of my ski holiday”

23

Serves 6

Ingredients:

2 kilos of potatoes(not too floury)2 white onions, chopped2 cloves of garlic, smashed250g lardons(or smoked bacon pieces½ litre of single cream½ glass of white wineSalad leaves1 whole reblochon cheese

Peel the potatoes and par-boil them until they are al-dente. This should take about 10 minutes

Once they have cooled, roughly chop them in to inch sized cubes and leave to one side.

Fry the lardons and then add the chopped onion and garlic to the pan.

Place the chopped potatoes in to a large oven proof serving dish and top with the lardons, onion and garlic. Pour over the single cream and white wine.

Cut the reblochon cheese in to ½ cm slices, leaving the skin on. Layer the slices of cheese on the top of the Tartiflette mixture.

Bake for approximately 30 – 45 minutes at 170°c. Remove when the potatoes are fully cooked and the cheese on the top is bubbling and crunchy.

Tartiflette

Goats cheese can be used as an alternative to change this dish into a Tartichevre.

Chef’s Tip

light and crisp, the freshness of this wine balances with the richness of the cheese.

Savignon Blanc Domaine Astruc 2009

24

Serves 4

Ingredients:

1 Large aubergine1 clove of garlicOlive oil6 Large Vine ripened tomatoes 100g of grana padano parmesan Honey mustard dressingSalt and pepper

Herb Crust:50g pine nutsSmall bunch of basilSmall bunch of parsley50g Rocket200g breadcrumbs or stale bread

In a blender, put the pine nuts, basil, parsley and rocket. Add a small drop of olive oil, this will help to bind the ingredients. Blend until fine and then add the breadcrumbs or stale bread. Mix until the breadcrumbs have gone green. Finally, add a small pinch of salt.

Heat the oven to 190°c. Take a chopping board and cut the aubergine into 4 thick slices length ways, making sure that each slice can sit steady on a plate. Peel the clove of garlic, cut down the centre lengthways and rub the flesh of the aubergine slices. Place the aubergine slices on a baking tray, drizzle with olive oil, salt and pepper and place on the middle shelf in the oven for about 15-17 minutes until the aubergine starts to go soft.

Whilst the aubergine is in the oven, cut the tomatoes into quarters and grate the parmesan. Take the herb crust from the blender and press it in a bowl so that its starts to stick together.

Take the aubergine out of the oven and place the tomatoes on top of each slice. Drizzle again with olive oil and a little salt. Sprinkle the grated parmesan evenly over the tomatoes and then take the crust and press onto the top of the tomatoes.

Place the herb crusted aubergine slices back in the oven for a final 10 minutes until the crust becomes hard and starts to go golden brown on the top.

Whilst the aubergine slices are in the oven you can dress the plate with a zigzag drizzle of the honey mustard dressing (see previous methods). Finally take the aubergine slices out of the oven and place on the centre of each pate.

Herb Crusted Aubergine

Stale bread makes the best breadcrumbs. Try to save any

scraps of bread like the ends of a loaf and leave it in your bread bin.

Chef’s Tip

Elegant so as not to

destroy the pesto

flavours but with

enough structure to

support the aubergine

flavours.

Cabernet Sauvignon

Domain les

Tannes 2008

25

27

Stuffed with Blue Cheese & Pine Nuts, wrapped in Bacon, Sage & Onion Gnocchi, Fine Beans

Trim any excess fat from the chicken breast. Place the skin side of the breast flat on your chopping board and cut a pocket in the chicken breast under the fillet.

Toast the pine nuts in a small frying pan until golden brown. There is no need for any oil or butter, but make sure you keep tossing the pan every 15 - 20 seconds so they do not burn.

Place a small piece of blue cheese inside the pocket of the chicken breast and a few of the toasted pine nuts. Fold the fillet back over to close the pocket. Lay 3 slices of the bacon on your chopping board then place the chicken breast on top. Roll the bacon around the chicken breast. Ensure that the join of the bacon is on the bottom of the chicken breast. Repeat this for all of the chicken breasts.

Peel the shallots and carrots and then dice them with the celery. Fry the vegetables in a sauce pan with a little olive oil for 2-3 mins then crush the garlic cloves. Add them to the pan with the thyme, pour in the red wine and reduce by a third. Add the beef and chicken stock and slowly reduce until you have a nice dark glossy sauce which is not too thick. This should take 30-45 mins on a low heat. When it is ready pass it though a fine sieve into a clean pan.

Fry the gnocchi in a hot frying pan until lightly golden brown. Place in the oven at 180°c for 5 mins. Slice the onion and place in a sauce pan with 40g of butter. Fry off without colouring until soft. Add the gnocchi to the onions and season. Finally slice the sage leafs ready to put in with gnocchi.

Top and tail the green beans. Fill a small sauce pan with water and a pinch of salt and bring the water to the boil ready to cook the green beans.

Place the chicken breasts skin side up on an oiled baking tray. Season with salt and pepper and place in the oven at 200°c for 5 mins. This will crisp up the bacon. Turn the oven down to 180°c for 12 mins. If your unsure check with a temperature probe that the chicken breast is above 68°c.

Place the green beans into boiling water for 2-3 mins - they still want to have a little bit of a bite to them. When cooked drain them and put them back in the pan. Toss with a little butter and season. Mix the sage in with the gnocchi and onion, mix and ensure the gnocchi is warm all the way though. Divide the gnocchi, onion and sage between the four plates then place the green beans on top of the gnocchi. Slice the chicken breast in half on a angle and place on top of the green beans. Add the cream to the sauce until it is a coffee like colour. Drizzle around the plate and a little over the chicken.

Roasted Chicken Breast

The sauce in this dish is quite generic and can be used for loads of other meat dishes - maybe make more than you need and freeze some!

Chef’s TipThe vanilla flavours from the oak and the

peachy touch will compliment a full

fragrance dish like this

Chardonnay Viognier

Domaine les Vignes de Nicole

2009

Serves 4

Ingredients:

4 x chicken breasts (skin on)30g pine nuts80g blue cheese12 x slices streaky bacon500g fresh gnocchi1 x large onion10 x large sage leaves200g fine green beans100g unsalted butter50ml olive oilSalt and pepper

For the sauce

2 x small shallots1 x small carrot1 x stick of celery2 x cloves of garlic2 x sprigs of thyme500ml red wine 500ml fresh beef stock500ml fresh chicken stock50ml double cream

Elegant and spicy, la Nine is the nickname

of my wife! It has natural flavours to balance the earthy

flavours of this dish.

Côtes du Rhone Cuvee la Nine

Paul Boyer Estate 2009

28

Serves 4

Ingredients:

Pastry:

500g plain flour240g salted butter (Or slightly salted)Splash of waterPinch of salt1 egg

Filling:

2 large shallots wild mushrooms or chestnut mushrooms1 clove of garlic250g of either mixed100g of Brie400g of baby spinach100g of finely chopped fresh parsleyOlive oilSalt and pepper

Garnish:

Balsamic syrup2 large Carrots100g of honey

Sieve the flour into a large bowl ready to mix with the wet ingredients and add a good pinch of salt. Chop the butter into small cubes -it should be soft but not melted when making pastry. Add it to the flour and rub them both together to create a sand-like consistency. Add a drop of water to the mixture to help it bind. Gently kneed it until it forms dough. Shape it into a thick disk, wrap in cling film and place in the fridge for about 20 minutes. Rub the pie trays with butter and sprinkle with flour. Use 4 individual pie trays about 10-15cm in diameter and about 3-4cm deep.

Finely chop the shallots and garlic and thinly slice the mushrooms. Add 2 tablespoons of olive oil to a frying pan and wait until hot. Cook the shallots and garlic in the oil until evenly brown then add the mushrooms for about 5 minutes until golden brown. Add the spinach. It wants to wilt into the mixture but not lose its colour. Remove from the heat. Roughly chop the brie into cubes and add to the mixture. It will start to melt but not entirely. Season with salt and pepper and finally, add the parsley. This will ensure the mixture has a nice light taste to it. The mushroom filling wants to be warm when you put it into the pastry case but not hot.

Preheat your oven to 180°c and place a pan of water on the stove to boil.

Take the pastry and place on a floured work surface. Roll out to 0.5cm thickness. Take one pie case, turn it upside down onto the pastry then roughly cut around it leaving a 1cm border. Do this 4 times. With the remaining pastry take another pie case and this time, cut exactly around the top of it. Repeat for all pie tops. Place the pie cases upright on a baking tray, take the large pastry circles and push gently down into the cases so that they mould to the shape of the case.

Divide the mushroom filling into the pie cases leaving some of the mushrooms back to garnish the plate. Crack and beat an egg into a bowl and brush the edge of the pastry around the filling. Lay the smaller pastry circles across the top of the pies. Press on the top of each pie to ensure the pastry is sealed. Carefully cut around the excess pastry. Pierce the centre of the pie so air can escape whilst cooking. Brush the pie tops with the beaten egg mixture and place in the oven 12-15 minutes.

Whilst the pies are cooking, peel the carrots then quarter them lengthways so you have batons. Boil them for 8 minutes.

When the carrots are almost done, place a frying pan on a medium heat. Add the honey and cook for 1-2 minutes until it starts to bubble. Drain the carrots, add to the honey and cook for 3-4 minutes on a low heat until the honey coats the carrots. Take the carrots off the heat but leave in the pan.

Take the pies from the oven and let them rest. Put your extra mushrooms onto the hot baking tray to bring them back up in temperature in the oven.

Zig-zag the balsamic syrup across the plates. Take the carrots and place them in line in the centre of the plates. Take the pies and turn them out on top of the carrots. Finally, place the mushrooms around the side of the plates. Add some sprigs of the parsley on top of the mushroom pies to finish.

Winter PieMushroom, Brie and Spinach

29

“This is the dish that I remember most from last winter. The beef was delicious. I can't wait to eat it again this winter!”

31

Serves 4

Ingredients:

4 x 200g – 250g fillet steaks5 x maris piper potatoes150g unsalted butter½ x small savoy cabbage200g baby leaf spinach 4 x large tiger prawns (shell on)6 x large carrots30ml honey50ml olive oilSalt and pepper

Sauce:

1ltr fresh beef stock500ml red wine2 x cloves of garlic2 x sprigs of thyme2 x small shallots1 x small carrot1 x stick of celery

Trim the fillet steaks to remove any fat around the edge.

Peel the potatoes and chop them. Boil the potatoes in a pan of water and a little salt. Simmer until the potatoes are soft but not falling apart. Drain and let them dry out before mashing them up. Add 30g of butter and season.

Cut the cabbage in two and remove the root. Slice the cabbage. Melt 50g of butter in a pan and cook cabbage until it is soft. Add the mashed potato and mix well. Add more butter if needed and check the seasoning. Adjust with the salt and pepper if necessary.

Peel the shallots and carrots and then dice them and the celery. Fry the vegetables in a sauce pan with little olive oil for 2-3 mins then crush the garlic cloves. Add them to the pan with the thyme. Pour in the red wine and reduce by a third. Add the beef stock and slowly reduce until you have a nice dark glossy sauce which is not too thick. This should take 30-45 mins on a low heat. When ready pass the sauce though a fine sieve into a clean pan.

Fill a sauce pan with water and a pinch of salt and place on the stove to boil. Wash the spinach well to remove any dirt and then place in boiling water for 10-15 seconds. Drain and place into cold water, this will cool the spinach quickly and keep a nice green colour. Drain again but keep the water. Place the spinach into a food processor or liquidiser until you have a puree, adding a little of the water you saved earlier if it is too thick. Pass thought a fine sieve and season.

Remove the heads and shells from the prawns but leave the very end fan part of the shell on.

Peel the carrots and cut into batons. Coat them in a little butter and honey, season and place on a baking tray. Cook in the oven at 180°c for 10-12 minutes, giving them a shake every now and then.

Heat a frying pan up with a little butter and olive oil. Season the beef fillets and seal all sides so they are nice and brown. Place on a tray in the oven at 180°c for 5-7 minutes, this will give you a medium steak. Adjust the cooking times if you want a more rare or well done steak. When cooked let the steak rest for at least 5 minutes.

Fry the tiger prawns off in a little butter and olive oil for a few minutes on each side then season lightly. Heat the colcannon potatoes, spinach puree and sauce up in sauce pans and place the beef back in the oven for 1 min. Place the colcannon in the middle of the plate and the beef on top with the baton carrot. Add the prawn on top, drizzle the spinach puree around the beef then do the same with the sauce.

Surf ‘n’ TurfColcannon Potato, Spinach Puree, Red Wine Jus

The most important part of this recipe is letting the steak rest before you serve it. When it comes out of the oven it’s fibres are tense - 5

minutes is all it takes for them to relax

Chef’s Tip

Rich, spicy and elegant... the richness will support the beef

and the elegance will encourage

the flavours of the prawns

Côtes de Thongne les Vielles Vignes

Paul Boyer Estate 2009

32

Trim any fat off the trout fillets and check for any pin bones in the flesh. Ensure that all scales are removed from the skin.

Quarter the cabbage, remove the core and any tough outer leaves then finely shred. Slice the bacon into thin strips then set all the ingredients aside.

Place the unpeeled potatoes into a pan of salted water and bring to the boil. Simmer for 8 minutes, drain and allow to cool a little. Peel the potatoes and slice into 2-3mm thick slices then cut into rounds using a cutter. Place the potato slices into a frying pan with butter and olive oil and fry until light golden brown in colour. Place on a lightly buttered tray ready to serve.

Wash and trim the fish bones. Place the onion, celery, leek and garlic into a pan and sweat the vegetables in a little olive oil until soft. Stir in the fish bones with the peppercorn, parsley, thyme and bay leaf and cover with cold water. Bring the stock to the boil and skim the white scum from the surface as it appears. Turn the heat down to a simmer for 20 minutes. Turn off the heat and leave to settle before passing through muslin into a clean pan. Reduce to 750ml.

Heat a pan with olive oil then dice the onion and garlic. Add to the pan, sweat off for 2 minutes and then add the white wine and reduce by half. Add the fish stock and reduce by half again.

Remove the beard from the mussels then wash them to remove any dirt. When the sauce has reduce by half again add the double cream and reduce for a further 2 minutes. Take off the heat and pass through a fine sieve into a clean pan and set aside.

Brush the potatoes with a little butter and place in a medium oven to reheat.

Dice 50g of butter into small cubes and place into a large saucepan. Allow the butter to heat up then add the sliced bacon. Cook for 3-4 minutes until soft. Add the cabbage and stir well. Cover and cook over a low heat for 4-5 minutes, adding a little water if needed and season.

Heat up a non-stick frying pan with a little olive oil. Season the trout fillets and place into pans skin side down. Fry on a medium heat for 3 minutes then turn and repeat on the other side.

Place the fish sauce onto a high heat and allow to boil. Add the mussels and cover. Cook for 3-4 minutes until all mussels are open, then remove from the sauce. Place the sauce back on the heat and whisk in the butter and chopped chives on a low heat and season.

Place a slice of potato in the middle of each plate then cabbage on top. Repeat this until there are 4 layers of potato on each plate. Place the mussels around the outside of the potatoes, taking some out of the shells and leaving some in then place the trout fillet on top of each potato stack. Finish with the sauce around and over the mussels and dress with a few sprigs of chervil.

Serves 4

Ingredients:

4 x trout fillets with skins on1 x small savoy cabbage10 x smoked bacon slices4 x large baking potatoes100ml olive oil150g unsalted butter1kg fish bones2 x small onions2 x sticks of celery1 x small leek4 x cloves of garlic10 x white peppercorns40g parsley2 x sprigs of thyme2 x bay leaves200ml white wine200g mussels100ml double cream4 sprigs of chervilSalt and pepper

Crispy Trout FilletsSaute Potatoes with Cabbage & Smoked Bacon, Mussel & chive Butter Sauce.

A wine full of fragrances to

compliment the oily and rich fish

Vermentino Domaine Astruc

2009

33

“To eat such fresh ingredients in the Mountains is such a great treat!”

35

Serves 4

Ingredients:

900 ml of good vegetable stock2 large shallots1 clove of garlicOlive oil250g of risotto rice5 Medium spring onimns Small bunch of fresh parsley100g of frozen peas100g of broad Beans100g of grated Parmesano Reggiano Salt and pepperButter

In a pan, heat up the stock until it boils and turn down to a simmer and leave.

Finely dice the shallots and garlic. In a large, thick bottomed pan, add 2 tablespoons of olive oil and put onto a high heat. Wait until hot and then add the garlic and shallots.

Cook the shallots and garlic on a medium heat until golden brown then add the rice. Cook the rice for about a minute until the outer starts to go clear, stirring all the time then turn the heat down low.

Pour enough stock onto the rice to cover and stir so that all the rice mixes with the liquid. Put the remaining stock to one side. Whilst the rice and stock come back up to temperature, shred the spring onions and finely chop the parsley. Stir the risotto until all the liquid has been absorbed then continue this process until nearly all the stock has been used, making sure to taste the rice.

The rice wants to have a slight bite to it. Stir the frozen peas into the risotto at this point and add the rest of the stock.

Shell the broad beans and add them to the risotto along with the spring onions and cook for 2-3 minutes until they’re heated through and the rest of the stock has been absorbed. Finally season the risotto to taste with salt and pepper and add the parmesan and parsley.

Summer Green Risotto

Risotto is best cooked slowly. Take your time adding stock,

stir all the time so that every grain soaks up the stock.

Chef’s TipThe wild strawberry

aroma and the purity of the wine

will compliment all elements of this dish

Côtes de Thongue Cuvee

Amber Paul Boyer Estate

2009

Desserts

“Thanks to ex Chilly Powder Head Chef Damian McArthur, for this recipe and for the super picture too! ”

39

Serves 4

Ingredients:

2 lemons½ cup of honeySplash of Limoncello3 egg whites1 cup whipped creamHandful fresh figsHandful raspberries

In a medium saucepan place the zest of 2 lemons, ½ cup of honey and a decent splash of Limoncello. Reduce the mixture by boiling it down until it is a thick syrup.

Place 3 egg whites in to a stainless steel bowl and whisk until light peaks form. Slowly drizzle the hot lemon and honey mixture in to the egg whites while continually whisking. You will need to keep whisking until the whole thing starts to cool.

Fold 1 cup of whipped cream in to the mixture, being careful at this stage not to whisk or stir too vigorously.

Spoon the mixture in to 4 ramekins or moulds and place in the freezer until set. Setting time will be around 6 hours.

Tap each parfait out of its mould when you are ready to serve.

Serve with fresh figs and raspberries.

Lemon & Honey Parfait

Place your ramekins or moulds in the freezer

before you use them.The parfaits will be ready

to eat in 4 - 5 hours.

Chef’s Tip

40

Serves 4

Ingredients:

285ml single cream200g dark chocolate2 x large egg yolks3 tbsp brandy20g unsalted butter

Polenta Biscuits

45g unsalted butter45g caster sugar65g polenta25g plain flourZest of 1 orange finely chopped1 small egg

Berries to garnish

Place the cream into a small sauce pan and bring to the boil. Remove from the heat and add the chocolate. Stir continuously until the chocolate has melted.

Once the chocolate has melted beat in the egg yolks and brandy until smooth.

Cool the mix slightly then add the butter and mix in until smooth. Pour into small ramekins then place into the fridge to set. This will take a couple of hours.

For the polenta biscuits, rub the butter, sugar, polenta and flour together until it is all combined and then mix in the chopped orange zest and egg and mix until smooth.

Place into a piping bag and place in the fridge for an hour. Remove from the fridge and let the mix come back to room temp. Place a sheet of grease proof paper on a baking tray then pipe the mix onto the tray. It wants to be just smaller than a 2p coin. You will need about 16 biscuits.

Heat the oven to 180°c and bake for 5-6 mins until golden brown around the outside but still yellow in the middle.

To serve, place the chocolate pot on a plate with a napkin, put four biscuits on each plate and top the chocolate pot with some berries of your choice. We like to use strawberries and raspberries.

Dark Chocolate PotOrange & Almond Polenta Biscuits

This is a very rich dessert so only a small portion for

each person is required.

Chef’s Tip

41

“Just when you think you can't

eat anymore... out comes dessert!”

Amie Postings, Newcastle

43

Place the egg yolks into a metal mixing bowl and mix using a electric hand held blender until pale white, thick and creamy.

Place the water and sugar in a small sauce pan to make the caramel and heat slowly until the sugar has dissolved and the mix is clear. Stir once or twice during this time, then increase the heat and boil for 5-7 minutes - the syrup should start to turn to a light caramel consistency around the edges.

To test if the caramel is ready fill a small glass with cold water. Take a small spoon and drop a little caramel into the glass. If it turns to a hard ball then the caramel is ready so remove it from the heat. With the electric mixer still running very slowly pour the caramel mix into the eggs. Continue to whisk until the mix increases in volume and becomes creamy.

Put the frozen berries into a sauce pan with a touch of water and bring to the boil. Take off the heat and puree in a food processor until smooth. Fold the fruit puree into the egg yolk and sugar mix then cover and chill for 30 minutes.

Put the cream into a mixing bowl. Split the vanilla pods down the middle and scrape out the seeds with the tip of a knife. Add them to the cream and then three quarter whip the cream until softly peaking. Fold the vanilla cream into the fruit mixture and then line a small 1 litre loaf tin with cling film. Pour the mixture in to the tin and freeze over night.

Just before you are ready to serve the dessert cut the tops off the strawberries and puree in a food processor until smooth before passing them through a sieve to remove the seeds. Turn the parfait out of the loaf of the loaf tin and slice into 2cm thick slices using a hot knife. Place each slice of parfait on to a plate and drizzle the strawberry puree around the plate.

Cut the passion fruits in half and spoon the seeds from half over each parfait and finish. Add a few fresh berries on top.

Serves 6

Ingredients:

5 x large free range eggs100ml water150g caster sugar500g frozen mixed berries 200ml double cream2 x vanilla pods200g fresh strawberries (for coulis)Strawberries, raspberries and blueberries to garnish3 passion fruits

Summer Berry ParfaitPassion Fruit Sauce

44

Serves 4 - 6

Ingredients:

10 slices of stale bread50g unsalted butter10g candied lemon or orange peel50g currants275ml milk60ml double cream50g caster sugarGrated zest of ½ small lemon3 eggs10g freshly grated nutmeg10g brown sugar

Butter the bread and cut each slice in half diagonally. Always leave the crusts on!

Arrange one layer of buttered bread over the base of your baking dish. Sprinkle the candied peel and half of the currents on the top. Cover them with another layer of bread slices and then the remaining currents.

Add a further layer of buttered bread to the baking dish.

Mix the milk with the double cream in a mixing bowl. Stir in the caster sugar and the lemon zest.

Whisk the eggs and then fold them in to the cream and milk mixture. Pour the entire mix over the bread.

Sprinkle the freshly grated nutmeg and brown sugar over the top and bake in the oven for 30-40 minutes.

Bread & Butter Pudding

You can also use stale croissants or pain au chocolat to make this dish. Just tear them up in to inch size pieces. You can also mix this

dish up by layering your bread with marmelade or chocolate

spread to make it even sweeter!

Chef’s Tip

45

47

Apple TartServes 4

Ingredients:

8 x large green apples50g caster sugar1 x vanilla pod1 x sheet of ready roll puff pastry1 x egg50g apricot jamVanilla ice cream Fresh mintStrawberry to garnish

Peel and core 4 of the apples and cut into cubes. Place them in a small sauce pan with the sugar, 50ml of water and the vanilla seeds. Cook down until you have a coarse puree - you don’t want it completely smooth, leave a few lumps in there. When cooked set aside to cool.

Take the rest of the apples, cut into 4 and cut out the core. Trim the edges off the quarters then slice into 1-2 mm thick slices as in the picture.

Take the puff pastry sheet or if you have a block of pastry roll it out to 4-5 mm thickness. Cut the sheet into 4. Each tart needs to be about 10-11 cm in length and about 7-8 cm in width. Cover a baking tray with grease proof paper and place the 4 puff pastry sheets on the tray. Spoon a thin layer of apple puree on each sheet and spread so that it covers the sheet. Leave a 1 ½ cm gap around the edge. Place the slices of apple on top of the puree so that they are overlapping by half. Ensure you leave the gap around the edge once again. Take a small knife and cut around the edge of the apples and apple puree on the puff pastry sheet being careful not to go all the way though the pastry - you need to just score about half way though to make the puff pastry sides rise around the apples.

Split the egg white and yolk. Whisk the yolk with a drop of milk and brush around the edges of the pastry. Place into an oven at 185°c until the puff pastry has come up the side and it is a nice light golden brown colour. This should take 8-10 mins.

Place the apricot jam in a small sauce pan on a low heat until it melts down. Brush this over the apples and then place the tarts back in the oven for 1-2 min to glaze the apples. Spoon the rest of the apple puree on to four plates and place the apple tart next to the puree. Add a scoop of vanilla ice cream to the top or the side of the tart and garnish with the strawberries and some fresh mint.

Vanilla Ice Cream

Kids Food

“Food is very important to me, I’ll eat almost anything and I always look forward to my evening meal.”Ben Eyre

51

During the summer and winter months I usually eat my evening meal in the chalet. Lots of the kids who stay with us have become my friends and I look forward to seeing them every year.

My day starts at 7am, when I have to leave for school. After school I take part in lots of fun activities like football training in the summer and ice hockey in the winter. I play ice hockey for the Morzine youth team and each weekend we travel around the region playing other teams – most of the time we win! Competition to get on the team is tough so I am very lucky to keep my place. I can’t decide whether I want to be a professional footballer or a professional ice hockey player when I grow up.

Food is very important to me, I’ll eat almost anything and I always look forward to my evening meal. I make sure that I eat a big portion of Fish Pie or a Pasta Bake because I know that I need the energy to keep playing sports and to be good at them. I usually eat with my little sister Eloise (AKA Squeezy, aged 8) and my little brother Jamie (AKA Jamie Chops aged 6).

Eloise enters loads of downhill ski competitions in the winter and usually wins. She needs to keep her energy up too and sometimes eats more than me! Jamie is also a brilliant skier and likes making jumps in the snow garden behind the chalet. Sometimes it is hard to get him to come in for dinner – he’s too busy practising his 360’s! But if it’s homemade beef burgers, he’s always first at the table.

Here is a selection of my favourite food from the winter season. I hope your children enjoy them too!

Ben

I love food!by Ben Eyre (13 yrs)

52

Serves 4

Ingredients:

2 x chicken breasts1 x red, green and yel-low pepper1 x small courgette 2 x lemons100ml olive oil4 x wooden skewers

Makes 10 Burgers

Ingredients:

1 small onion 2 cloves of garlic800g minced beef50g tomato ketchup4 sprigs of parsley chopped finelyCheese slices10 Burger BunsSalt & pepper

Cut each chicken breast into six pieces. Cut the courgette into 8 pieces. Cut each pepper in half, remove the seeds and then cut each half into 4 pieces.

Take a skewer and starting with the courgette, push a piece on to the skewer. Then push 2 of each colour of pepper and 3 pieces of chicken onto each skewer. Finish at the top with another piece of courgette.

Zest and juice the 2 lemons and mix with the olive oil. Pour over the skewers, ensuring that they are all covered in the lemon and oil mix. Place into the fridge for at least 2 hours.

Heat the oven to 190°c and cook for 8-10 mins.

Finely dice the onion and crush the garlic in to a paste.

Heat up a little olive oil in a saucepan and fry the onion and garlic until they are soft and without colour. Then allow to cool.

Put the mince and the tomato ketchup in to a bowl and mix together. Add the finely chopped parsley to the mince and then add the cooled onions and garlic. Season with salt and pepper.

Using your hands, make the mix into burger shapes approximately 3cm thick and then place them on a tray. Store the burgers in the fridge for 2 hours to allow them to firm up.

Pre-heat your oven to 190°c.

Heat up a large frying pan on the stove and add a little olive oil. Fry each burger for 1 – 2 minutes on each side to give it colour. Then place all of the burgers on grease proof paper on a baking tray an cook in the oven for 8 – 10 minutes until cooked through.

Add a slice of cheese on top of each burger before serving in a toasted burger bun.

Chicken Skewers

Homemade Burgers

Soak your wooden skewers in water before cooking to

prevent them burning

Chef’s Tip

53

“Sometimes I can't get my kids to leave the table! They often eat more on holiday than they do at home”

55

Cook the carrots and swede in boiling water for 20 minutes or until tender. Mash both with a knob of butter until smooth.

Heat half a tablespoon of oil in a large non-stick frying pan. Cook the minced beef for about 10 minutes or until the liquid has evaporated. Remove the beef from the pan and put to one side.

Heat the remaining 2 tablespoons of oil in a large casserole dish or pan. Add the onion and leek and cook for about 3 minutes before adding the red pepper for 2 minutes and then the mushrooms for a further 4 minutes. Then add the tomatoes for 3 minutes.

Mix all of the ingredients together then add the tomato puree, Worcestershire sauce, herbs and beef stock. Simmer all of the ingredients for 30 minutes.

Boil the potatoes for 15 – 20 minutes then drain. Mash the potatoes with milk, butter and a touch of salt and pepper until smooth.

Line an ovenproof dish with the mashed carrots and swede. Arrange the mince on top and then layer with the cooked peas. Add the mashed potato to the top of the dish. Brush the potato with the beaten egg.

Cook the cottage pie under a grill for 8 – 10 minutes or until the top is golden brown.

Makes 6 Portions

Ingredients:

250g swede, peeled and chopped200g carrots, peeled and chopped2 ½ tbsp vegetable oil450g minced beef1 large onion, finely chopped100g leek, finely chopped100g red pepper, finely chopped150g button mush-rooms, diced4 medium tomatoes, skinned, de-seeded and chopped1 tbsp tomato puree2 tbsp Worcestershire sauce½ tsp dried mixed herbs1 beef stock cube dis-solved in 350ml boiling waterSalt & freshly ground black pepper

Potato Topping:675g potatoes, peeled and cut in to chunks50g unsalted butter6 tbsp milkSalt and a little white pepper200g frozen peas, cooked1 beaten egg

Cottage Pie

56

Serves 4 - 6

Ingredients:

800g potatoes30g butter7 tbsp milk4 tbsp freshly grated Parmesan1 egg, lightly beatenSalt and freshly ground black pepper to taste

For the Sauce:

45g butter1 large shallot, diced2 tbsp white wine vinegar45g flour450ml fish stock6 tbsp double cream1 ½ tsp chopped fresh dill or chives, chopped Salt and freshly ground black pepper to season

Salmon & Cod Filling:

250g salmon, skin removed, cut in to 2cm chunks250g cod, skin re-moved, cut in to 2cm chunks150g small cooked prawns70g frozen peas

Fish PiePre-heat the oven to 200°c.

Boil the potatoes in salted water. Drain and mash with butter, milk and parmesan.

To make the sauce fry the shallots in butter for 5 minutes until soft. Add the white wine vinegar and boil for 3 minutes until the liquid has evaporated. Stir in the flour and stir for 2 – 3 minutes.

Gradually stir in the fish stock and the cook over a medium heat stirring continuously. Remove from the heat and stir in the cream and chopped dill or chives. Season to taste.

Place the fish and the peas in a large ovenproof dish. Pour the sauce over the fish mixture and then add the potato on top. Brush the potato with the beaten egg to glaze the top. Bake in the oven for 25 minutes.

57

“I make sure that I eat a big portion of Fish Pie or a Pasta Bake because I know that I need the energy to keep playing sports”

Afternoon Tea

60

Serves 12

Ingredients:

320g self raising flourPinch of salt450g caster sugar450g eggs305g vegetable oil475g grated carrot

For Icing:55g cream cheese30g butter, softenedZest of 1 orange140g icing sugar45g flaked almonds

Serves 4

Ingredients:

150g butter50g golden caster sugar4 tbsp golden syrup275g rolled oats

Put all of the cake ingredients in to a bowl and mix until smooth.

Brush the cake tin with butter then line the sides and bottom with grease proof paper.

Pour in the mix and bake at 175°c for 25- 30 minutes. To check that it is cooked place a small knife in to the centre of the cake. If the knife emerges clean, without any sticky bits of cake attached to it, it is ready.

To make the icing beat the cream cheese, butter and orange zest together until smooth. Gradually add the icing sugar to thicken the icing.

Once the cake is cold spread the icing on top before scattering almonds on to the icing.

Garnish with some fresh fruit.

Preheat your oven to 170°c. Grease and line a shallow 20cm square baking tin with baking paper.

Put the butter, sugar and syrup in a small pan over a low hear and stir until the butter has melted. Pour this mixture in to a large mixing bowl and add the oats. Mix together using your hands until all of the coats are nicely coated.

Press the mixture in to the baking tin and bake in the oven for 20 minutes or until it is golden at the edges.

Remove the flapjack tray from the oven and allow to cool for 10 minutes and then cut in to bars. Ensure the flapjacks are completely cool before you turn them out of the tin.

Carrot Cake

Buttery Flapjacks

Almond & Orange Icing

Experiment with nuts or orange zest to mix things up!

Chef’s Tip

61

“Even if I'm full from lunch, I

always have room for carrot cake!”

63

Rub the butter and flour together in to fine crumbs then add the sugar and sultanas.

Rub together again and then add the bicarbonate of soda and salt. Mix all of the ingredients together well.

Slowly add the milk until you have soft dough. Remove the dough from the bowl and using your hands, work the dough until it is smooth. Using a little bit of flour at this stage will stop it from sticking to your hands and work surfaces.

Wrap the dough in cling film and rest it in the fridge for at least an hour.

Heat your oven to 180°c.

Roll the mixture out until it is 2 – 3 cm thick.

Cover a baking tray with non-stick paper and place the scones on top.

Brush them with milk to give them a nice golden brown colour.

Bake in the oven for 12 – 14 minutes until the scones have risen and they are golden brown on top.

Serve with jam, butter and whipped cream with a little bit of sugar in it.

Sconeswith Jam & Cream

Makes 15

Ingredients:

900g self raising flour220g unsalted butter220g sultanas100g sugar1 teaspoon of bicarbonate of soda1 teaspoon of salt150ml milk

Serve with a pot of tea and some clotted cream for a

perfect cream tea.

Chef’s Tip

64

Ingredients:

125ml natural yoghurt125ml sunflower oil375ml self raising flour250ml sugar4 eggs1 tsp baking powder

For Icing:

375ml icing sugar125ml water

Makes 10 bars

Ingredients:

175g plain flour50g ground rice85g golden caster sugar140g cold butter, diced1 tbsp milk

Pre-heat the oven to 175°c.

Line and grease a large cake tin, approximately 25cm in diameter.

In to a mixing bowl add the yoghurt, oil, sieved flour, baking powder, sugar and eggs. Mix together well with a metal spoon.

Pour the mixture in to the cake tin and place on the middle shelf of the oven for 45 minutes. You will know that the cake is cooked when it comes away from the edges of the tin slightly.

Remove the cake from the oven and allow to cool.

To make the icing mix the icing sugar and water until you have a thick paste. Pour the icing on to the top of the cake and level out with a knife. You can add a touch of lemon juice to the icing at this stage if you wish.

Garnish the finished cake with some fresh fruit – we prefer Strawberries!

Pre-heat your oven to 180 degrees c and line a 22cm square shallow baking tin with baking parchment.

Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk. Pour into the baking tin and press down evenly. Bake for 15-20 mins until golden.

Remove the baking tin and lower your oven to 160 degrees c.

Mix the lemon juice and eggs, then sieve into a bowl with the sugar, flour and zest. Whisk to combine the mixture and then pour it over the base. Bake for 10-15 mins in the oven until the top is just set.

Cool the slices in the tin, dust with icing sugar, then slice.

Yoghurt Cake

Lemon Bars

Use the empty yoghurt pot to measure out all of your ingredients.

It saves on washing up!

Chef’s Tip

65

67

Mix the sugar and butter together until smooth. Slowly add the plain flower and cornflower and mix until you have a soft dough. Mix in the crushed pistachio nuts.

Work the mixture in to a ball and then rest in the fridge for 1 hour.

Roll the mixture out until it is ½ cm thick. Using a round cutter, cut 20 biscuits from the dough.

Bake the biscuits at 180°c for 4-6 mins.

Store in an airtight container until you are ready to eat them.

Pre heat oven to 180°c.

Sift all the dry ingredients together in a large mixing bowl

Melt the chocolate over a bain marie or in a microwave

Add in the butter or golden syrup and stir together until blended

Leave to cool and then add in the eggs and the vanilla essence

Fold in the dry ingredients and roasted nuts

Line a baking tin and cook for approx 45 minutes

Makes 20

Ingredients:

100g caster sugar200g unsalted butter200g plain flour100g cornflower100g pistachio nuts, crushed

Makes 24

Ingredients:

270g plain flour450g icing sugar60g cocoa450g plain chocolate270g melted unsalted butter6 tbl golden syrup2 eggs5 tsp vanilla essence120 roasted hazelnuts chopped

Pistachio Shortbread

Chocolate Brownies

Try adding fresh raspberries and or white chocolate buttons for even more exciting brownies.

Chef’s Tip

Francesca’sFavourites

70

Heat the chicken or vegetable stock in a medium pan and add the pearl barley. Simmer and stir occasionally.

Chop the carrots, leeks, parsnip and celery in to small cubes.

In another large pan heat up the wine and add the leeks. Cover the mixture and simmer for 5 minutes. Stir occasionally to prevent the leeks from sticky to the bottom of the pan. Add the remaining chopped vegetables and simmer for a further 5 minutes.

Add the stock and barley mixture to the pan with the vegetables. Add the tomato puree and bay leaves.

Bring the pan to the boil then simmer for a further 25 minutes, stirring occasionally.

Before serving the soup season with black pepper and salt if necessary. Sprinkle the chopped parsley on top and serve with warm crusty bread.

Chop up all ingredients in to roughly 1 inch pieces

Simmer all ingredients for 2 hours in a large pan.

One thickened, decant the chutney in to sterilized jars

Store the chutney for about 2 weeks before using.

You can also add all sorts of other things if you them around such as currents, marjoram, thyme, lemon peel etc.

Serves 4

Ingredients:

1.5 ltr vegetable or chicken stock100g pearl barley2 large carrots2 leeks1 medium parsnip5 tbsp white wine2 tbsp tomato puree2 bay leaves2 tbsp chopped parsleyBlack pepper to tasteCrunch bread

Serves 4

Ingredients:

2 onions500g Tomatoes500g Courgettes300ml white wine vinegar2 granny smith apples250g brown sugar2 tsp mixed spice1 tbsp mustard seedsRoot ginger4 cloves garlic1 chilli

Winter Vegetable Soup

Fruit Chutney

Don't add salt until 5 minutes before serving the soup

to avoid over seasoning.

Chef’s Tip

71

Gluten Free Flour MixMix all ingredients together in a mixing bowl

Store in an air tight container

The flour can be stored for up to 6 months

Mix the cold butter or margarine in to the pre-made gluten free flour mix until it resembles fine bread crumbs.

Whisk the egg and add it to the mix, folding until the pastry starts to bind.

At this stage you might need to add a little water to bring the mix together.

Ingredients:

300g fine cornmeal maize OR chestnut flour590g brown rice flour200g corn flour

Serves 4

Ingredients:

225g gluten free flour 100g cold butter or margarine 1 tsp xanthan1 pinch of salt1 medium egg

Gluten Free Pastry Mix

There are loads of gluten free flour mixes available but this is the only one that actually

makes your cake rise.

Chef’s Tip

72

Notes

73

Notes

74

Notes

Chilly Powder operate winter ski and summer activity holidays

in Morzine. Morzine is a traditional French Savoyarde town

in the French Alps, just 1 hour and 15 minutes from Geneva

airport.

Situated in the hamlet of Les Prodains between Morzine and

Avoriaz, Chilly Powder guests can access the enormous Portes

du Soleil ski area very easily. The 570km of pistes bring our

guests directly in to the back gardens of our chalets.

Chilly Powder offer catered ski holidays during the winter

months and provide expert childcare for children of all ages.

We also have our own ski school so that children can have as

much fun in the snow as their parents while on holiday.

Good food is a huge part of an activity holiday and we serve

wholesome, fresh and tasty dishes during both the summer

and the winter. We choose our team of staff to ensure excellent

standard of service while at the same time providing a home

from home atmosphere.

Please visit our website – www.chillypowder.com or e-mail us

at info@chillypowder.com if you’d like more information about

our holidays.