Chalet Panoramic is everyday china and elbows on the table. It’s earthy, not fussy, easy, not painstaking.
Our cooking is no nonsense soul satisfying cuisine !!
A balance of contemporary international dishes and traditional Haute Savoie cuisine regularly perfume the chalet!
Whether it’s the smells of a traditional hearty breakfast to kick start your morning motor, the aromas of a freshly baked ‘Tunisian almond and orange cake’ being baked for afternoon tea, a ‘Parma-ham and cheese puff’ fresh out of the oven and served at the bar with your early evening glass of wine, bottle of beer, or, of course the great array of starters, mains and desserts being prepared for your evening meal, we will be creating new ways to ‘drive your taste buds crazy !’
We at Panoramic know too well that after you’ve had a hard day conquering the slopes you need honest nourishment, not to mention; bold earthy flavours ~ food to fuel the soul !
A huge part of the day at Panoramic is “afternoon tea” – Kitty and Molly will be whisking up each day delicious cakes …. deep carrot, farmhouse apple, flapjacks, fabulous cup cakes, millionaires shortbread… just to name a few!
Our philosophy and approach to food and cooking is quite simple; we believe that great dishes can not happen unless you have good quality fresh ingredients, we absolutely insist on this staple basis in our approach to cooking.
Secondly and equally important to a great dish, is a sincere interest and love for food… to be excited by it ! discovering new flavours, new combinations, creating food that will titillate and even surprise!
Thirdly, it’s important to us (as in tune with the feel of Chalet Panoramic) that our cooking is not pretentious or overly finicky, that isn’t to say that we are afraid to experiment, on the contrary we believe it imperative to keep on top of modern trends and ideas, yet we believe our dishes, approach and ideology has it’s head firmly on it’s shoulders; giving you robust meals with delectable flavours and we are very excited to have Andy at the helm this season…
Some of our popular dishes can be found on the Recipes page, naturally the only way to experience our cooking is to pay us a visit!
… a taste of a typical evening Menu :
beetroot blinis with garlic mushrooms
Leek and Potato Soup with mini roquefort scone
Oven baked salmon with pomegranate dressing on a bed of grains with freshly grilled vegetables
Chocolate Fondant with caramel sauce and vanilla ice cream
Selection of local cheeses
For a long time guests have requested recipes from us at the end of their stay. Every few weeks we shall try and update this page and hope you have the time to take a look and try some of them out!
Please email with any questions or ideas – we would love to hear from you.
For those of you that are new to Snowlife, we are professional and passionate about our food… you have to experience the pleasure to believe it.
Afternoon Tea Cakes
One of our most asked about recipes. Simply mix all these ingredients together and marinate overnight for a delicious pre-dinner-apero accompaniment.
1 Tin of green olive
1 Tin of black olives
1 crushed garlic clove
1 spring of fresh thyme
1 Bay leaf
1 fresh red chilli
1 Lemon ~ juiced
A slug of Olive oil
A great nibble for any occasion…..feeds at least 20….smells delicious when cooking and is quick to make – you will make it again and again and it is really well behaved if you wish to vary the ingredients!
1 sachet levure alsacienne (Baking powder 11g)
150g grated emmenthal or gruyere
100ml olive oil
15ml veg oil
300g feta, cut into cubes
20 sundried tomatoes, chopped
4-5 handfuls of chopped fresh herbs
salt & pepper
- Preheat the oven to 180C. Grease a loaf tin.
- In a bowl delicately mix the flour and the levure alsacienne.
- In a second bowl, beat the eggs, olive oil, vegetable oil and milk. Salt & pepper.
- Delicately combine the eggs & the flour. Fold in the diced feta, emmenthal, sundried tomatoes and herbs.
- Bake for 50 minutes.
A new addition to the menu this year in the chalet, this peanut satay sauce can be used in a stir-fry or simply as a dip. Here at Panoramic, we serve it up with bite size pieces of chicken as a nibble before dinner!
This is a quick and easy dip to prepare that has proved popular with all age groups at the chalet! It’s great with toasted pita, endive spears, or even crisps. This recipe serves 10-16 as a nibble, or 6-10 as a starter.
2 white onions, fine diced
2 cloves of garlic, diced
1/2 cup white wine
1 tin of white beans (450g)
1 lemon, juiced
A big handful of grated parmesan
A small handful of chopped parsley
Salt & pepper to taste
Olive oil to taste
1. Sautee the onions and garlic in butter until onions are clear and softened. Add white wine and reduce until nearly dry.
2. Rinse the white beans and drain.
3. Put the onions, garlic, grated parmesan, juice of one lemon and white beans in the food processor and blend.
4. Add olive oil while blending until creamy. Add the handful of parsley and pulse briefly.
Once the dip is plated, garnish with a healthy dose of olive oil, curls of parmesan and fresh parsley.
This is a quick and easy nibble and very popular – looks lovely on a large white plate or black slate.
300g frozen peas, left at room temperature to defrost
5 tbsp creme fraiche (or greek yogurt)
2 bunches of mint destemmed
zest and juice of a lemon
thinly sliced baguette
85g feta cheese, crumbled
salt & pepper
1. Drizzle olive oil over baguette slices & lightly toast under the grill.
2. Put the defrosted peas, creme fraiche (or yogurt), chopped mint, lemon zest and juice, salt and pepper in a food processor. Blend briefly (30 seconds) until the ingredients are roughly combined.
3. Divide pea mixture between the toasts, then scatter a little feta on top of each. Top with pepper to taste.
Simple yet eloquent, this easy to prepare starter will wow any guest at a dinner party.
3 ripe pears ~ peeled, cored & cut into 8 lengthways
5 celery stalks
200g lamb’s lettuce
150g Bleu d’Auvergne cheese
- Finely chop the celery. Twist off any thick root ends from the lambs lettuce & add to celery. Crumble half the cheese into the bowl.
- For the dressing. Combine into a jug 100ml olive oil, 100ml groundnut oil, 1 tsp Dijon mustard, 1 tbsp lemon juice, 2 tbsp white wine vinegar, season & whisk well.
- Spoon 6 tbsp of the dressing over the celery mix (the remaining dressing will keep in the fridge in a tight jar). Pile the salad onto individual plates, place 4 lengths of pear in each corner of the plates and top with the remaining blue cheese and if you like some walnut pieces.
Another returning favorite starter. A crisp parmesan topping hides away a medley of red peppers, onions & capers with a hint of spice. It’s a show stopper even before your dinner party’s begun!
2 large red peppers ~ sliced into thin strips
1 large onion ~ thinly sliced
2 cloves garlic ~ opped
3 tsp capers~ roughly chopped
150ml dbl cream
Salt, pepper & pinch of cayenne pepper
- Preheat oven to 240ºc/gas 9
- Place the tomatoes into a large pot of boiling water. When their skins burst remove them to cool. Once cool enough to handle peel their skins and dice.
- Melt the butter in a large non-stick frying pan. Add the peppers & onion, cook for about 15mins until soft. Add the tomatoes, garlic, sugar, cayenne & seasoning. Spoon into 6 ramekins.
- Mix capers and cream in a bowl and divide over the pepper mixture. Top with a little grated parmesan.
- Place in preheated oven for 10-15mins until bubbling and slightly brown.
Rich, creamy & satisfying these tarts are always a winning favorite amongst guests. Served on a bed of peppery rocket leaves you will not be disappointed.
- Finely slice 3 red onions.
- Melt a good knob of butter in a non-stick frying pan add the red onion
- 4 tbsp balsamic vinegar, 4 tbsp water, 2 tbsp caster sugar & a dozen or so chopped sage leaves.
- Cook on a gentle heat stirring occasionally until the onions are sweet & tender. Season. Add more water if needed.
- Roll out a sheet of puff pastry and cut out rounds about 12cm wide, prick the base with a fork.
- Place a layer of the red onions on the pastry leaving a 1cm edge all the way round.
- Top the tarts with a round of goat’s cheese and a sage leaf coated in olive oil.
- Place on a grease paper lined baking sheet and place in a very hot oven 220ºc for about 15mins.
- Switch oven setting to grill for final 2-3mins if you like the goat’s cheese browned.
- Serve with a green salad with walnut dressing.
This is a delicious, easy unusual soup perfect for the run up to Christmas!
Prep: 15 mins. Cooking: 30 mins. Serves: 6 EASY
2 large onions 50g butter
1 clove garlic, ¼ pint of crème fraiche
3-4 parsnips, scrubbed and cubed
500g cooking apples, peeled, cored & cubed
2 tsp medium curry paste
21/2 pints of chicken stock (fresh or cube)
½ pint of single cream
50g butter 1 cup of chopped pecans
- Melt the butter in a large pan and sauté the onions over a medium heat till translucent.
- Stir in parsnip & apple and sauté for 3 mins, stirring once or twice.
- Stir in curry paste & cook for 1 min. Pour in stock, bring to boil, cover & simmer for 20 mins.
- Puree in a processor and return to pan, stir in cream & heat gently.
- Melt butter and sauté pecans for 5 mins. Swirl a teaspoon of crème fraiche on top of each bowl of soup and sprinkle with pecans.
This is a lovely convivial starter that can be prepared up to two days in advance – it looks and tastes fab!
Prep: 15 mins. Cooking: 15 mins. Serves: 6-8 EASY
50g melted butter + extra for greasing
900g fresh salmon
4tbsp white wine
2tbsp greek yogurt
8tbsp crème fraiche
4tbsp creamed horseradish
1tbsp chopped fresh dill & flatleaf parsley
1tsp ground coriander
175g smoked salmon cut into ribbons
- Preheat oven to 200c/gas7.
- Lightly butter a small roasting tin.
- Skin the fresh salmon and remove any bones. Put in tin, pour over wine & cover with foil.
- Cook in oven for 12-15 mins until just cooked, discard foil & leave to cool.
- In a large bowl beat in yogurt, cream, horseradish herbs, coriander & smoked salmon.
- .When the cooked salmon is cold flake into the creamy mixture, keeping the flakes quite large. Season well with salt and pepper and stir in the melted butter mixing everything gently together.
- Cover with film and leave in the fridge until one hour before serving allowing the rillettes to soften slightly.
One idea for serving is to overlap chicory leaves in a round bowl and dollop the rillettes in the center and top with some fresh dill.
This is a very unusual soup and very quickly devoured!
Prep: 10 – 20 mins Cooking: 15 mins Serves 4-6 Easy
1 onion, chopped
1 garlic clove, chopped
2.5cm piece of fresh root ginger, chopped
2 tbsp hot Madras curry paste or powder
600ml chicken stock
400ml can coconut milk
2 × 300g cans sweetcorn, drained
2 tbsp Greek yoghurt, to serve
1 tsp garam masala, to serve
fresh coriander, to garnish
- Melt the butter in a saucepan over a low heat and cook the onion, garlic and ginger until soft. Add the curry paste or powder and stir for 2 minutes. Pour in the stock and coconut milk. Add half the sweetcorn and season. Bring to the boil, reduce the heat and simmer for 10 minutes.
- Pour the soup into a food processor or blender and blend until smooth. Return to the pan and stir in the remaining sweetcorn.
- Heat for 1 – 2 minutes. Ladle the soup into bowls and swirl with yoghurt, dust with garam masala and garnish with coriander.
EASY TO FREEZE: Make the soup up to the end of step 2 and cool. Pour into a freezer-proof container, label and freeze for up to 2 months. To serve, defrost the soup overnight in the fridge, then pour into a saucepan and reheat until bubbling.
I love this soup…you can add a few mushrooms or some fresh spinach leaves or slices of courgette in with the chicken…for a change from chicken it is wonderful with some large, shelled prawns…just barbecue or griddle them and toss into the soup just before serving!
4cm piece of ginger, peeled & sliced
small bunch of coriander
3 lime leaves, torn
1 stem lemon grass, halved lengthways
3 tablespoons of fish sauce
juice of 2 limes
400ml coconut milk
250g skinless chicken breast, cut into this strips
1 red chilli, seeded and sliced
- Put the ginger, coriander roots, lime leaves, lemon grass & 1 litre of water in a pan and bring to the boil.
- Add the fish sauce & lime juice, lower the heat and simmer for 10 mins.
- Remove the coriander roots. Add the coconut milk, bring back to the boil & boil for a few mins.
- Add the chicken pieces & cook for a few mins. until the chicken is soft & cooked through.
- Throw in the chilli & mix through. Serve in bowls with the coriander leaves roughly chopped and scattered over the top.
These little fish cakes look lovely and taste delicious…a great little starter to have before a curry….
Prep: 15 mins. Cooking: 10 mins. Serves: 6-8 EASY
900g fish fillets ~ we use 1/2 salmon & 1/2 firm white fish
2 red chilies ~ seeded & chopped
2 lemon grass stems ~ outside layers removed & chopped
1 bunch coriander
2 garlic cloves
2 tsp sugar
2 tsp salt
2 tbsp cornflour
3 tbsp veg oil
- Place all ingredients in the food blender and blitz until well combined.
- Take small amounts of mixture and form into small patties.
- Heat a non-stick frying pan grease with a little oil and fry on both sides for approx 2mins until cooked through & golden.
- Serve with sweet chili dipping sauce & crunchy Asian salad.
This is a great warm salad either served inside in the winter or outside in the summer – delicious and a must to make the flat breads to dig into all the lovely flavours!
2* 450g tins of pre-cooked chickpeas – rinsed well
200ml olive oil
3 red chillies, de-seeded and finely sliced
12 cloves of garlic, peeled & chopped
3 red onions, peeled & finely sliced
150ml cider vinegar
1 cup roughly chopped fresh coriander leaves
1 cup fresh flat-leaf parsley leaves
1 cup roughly crumbled feta
1 cup sliced spring onion
1 cup fresh mint leaves
1/2 cup extra virgin olive oil
salt & pepper
- Heat the olive oil in a saucepan, then add the chilli, garlic & onions and cook over a high hear for 5 mins. stirring to prevent sticking
- Add the vinegar and boil until it has evaporated (about 2 mins).
- Put the chickpea & onion mixture in a large bowl while still warm , add the remaining ingredients & mix really well.
- Leave to sit for 15 mins. before giving it another stir & test for seasoning.
For the Flatbreads
225g self raising flour
1/2 tsp baking powder
200g greek yogurt
1/2 small red onion. thinly sliced
- Place the flour, baking powder & yogurt in a bowl and work into a slightly sticky dough, adding a little water if necessary.
- Knead until smooth, divide into four equal pieces and roll out thinly on a lightly floured surface to form ovals.
- Press the onion rings into one side of each oval
- Cook the dough on the barbecue or grill pan for 1-2 mins eahc side
- Slice into strips and serve with the warm salad and tuck in!
So many wonderful flavours jump out at you when indulging in this spectacular dish. Juicy, spicy, fruity and fresh are all things that come to mind. An easy & popular dish to try at home.
1.75kg chicken legs
2 large red peppers ~ sliced into strips
2 onions ~ sliced into strips
50g sun dried tomatoes in oil
2 garlic cloves ~chopped
150g chorizo sausage ~ sliced into chunky rounds
275ml chicken stock
170ml white wine
1 tbsp tomato puree
½ tsp paprika
50g pitted black olives
½ large orange peeled and cut into segments
1tsp mixed herbs
225ml (measured in measuring jug) Basmati rice
- Preheat oven to 180ºc/gas 4.
- Brown the chicken pieces in a little olive oil and then set aside.
- Put the peppers & onion in the same pan with a little more oil and fry for 5mins or so. Add the garlic, chorizo, sun dried tomatoes fry a few minutes longer.
- Add the rice mix in well. Add the stock, wine, tom puree & paprika. Bring to a simmer then transfer to an oven proof casserole dish with a lid.
- Place the browned chicken pieces on top of the rice along with the olives, orange and the mixed herbs.
- Put in the oven with the lid on for approx 1 hour, until the rice is cooked through.
- Sprinkle with a small handful of fresh ripped basil leaves and serve.
This is a lightly spiced creamy chicken dish and will re-heat well if you wish to make it a day in advance or you can freeze it, thaw overnight, bring to boil and simmer gently for 10 mins. Delicious served with fruit and nut rice.
Prep: 25mins. Cooking: 1 hour Serves: 6 EASY
1 green chilli
50g creamed coconut
4 tbs. Oil
1.4kg skinless chicken breast fillets
6 garlic gloves
2 1/2 tsp. ground cumin
2 tsp. ground coriander
½ tsp. ground turmeric
1 tsp. garam masala or mild curry powder
1 tsp. of ground paprika and 1 tsp. poppy seeds
1 ½ tsp salt
6 tbs. double cream
fresh coriander and lemon wedges to garnish
- Finely chop the onion, deseed and finely chop the chilli. Skin, deseed and finely chop the toms. Coarsely grate the creamed coconut.
- Heat the oil in a large sauté pan and brown the chicken a few pieces at a time until golden on both sides. Remove and drain on kitchen roll.
- Lower the heat, add the onion and crushed garlic, stirring occasionally until brown. Stir in the spices, paprika, poppy seeds, salt creamed coconut and chilli. Cook stirring for a minute.
- Add the tomatoes and cook for 3-4 mins till the mixture is like a thick paste.
- Return all the chicken to the pan with 5-6 floz of water. Bring to the boil, cover and simmer fro 20-30 mins or until the chicken is tender. Stir halfway through cooking time.
Gently stir in the cream and simmer for 1-2mins. Adjust seasoning and serve garnished with fresh coriander and lemon.
I researched a lot of tagines before I was happy with this one – this is really one of the nicest meals I have ever tasted and is not difficult to make – it also waits around well, can be made the day before and can be frozen too….
The harissa takes a few moments to make in the mixer and really makes a difference.
Prep: 1 hour
Cooking: 3 hours
6 lamb shanks
1 head of garlic, peeled & crushed with salt
1 tbsp ground ginger
Good pinch of saffron stamens, crushed
2 tsp tumeric
1 tbs paprika
Black pepper & ground cinnamon
½ tsp cayenne
1lb grated onion
1 pint tomato juice
1 pint of lamb stock
2 lb of chopped tomatoes
150g dried apricots, halved & soaked overnight ( in enough water just to cover)
75g flaked almonds
2 tsp liquid honey
A handful of pitted olives
Chopped coriander to garnish.
- Begin the night before and coat the lamb with the spices.
- The following day heat the oil in a large casserole, fry the lamb a few pieces at a time until brown( or roast in a hot oven). Remove lamb to a plate
- Add garlic, onion & soften. Add apricots and their soaking liquid, stock, almonds, rasins, olives, honey & tomato juice and return the lamb.
- Bring to boil and simmer in a low oven (150c) for one hour.
- After an hour, add tomatoes, and cook for a further two hours.
- Serve in a large colourful serving bowl on top of the couscous and hand around the harissa.
1 ¾ pint of chicken or vegetable stock,
125 ml virgin olive oil, 1 tbsp salt,
1 ½ lb couscous, finely grated rind of a lemon and the juice,
50g toasted flaked almonds, 100g chopped, ready-to-eat apricots,
50g sultanas or raisins,
25g chopped flatleaf parsley and coriander
- Heat the stock in a large pan with 3 tbsp of the olive oil and the salt. bring to a simmer, remove from the heat and pour in the couscous in a steady stream & stir in the lemon rind & juice.
- Set aside for 2 mins and allow the grains to swell – they should soak up all the liquid.
- Return the couscous to the heat and drizzle over the remaining oil. Gently cook for about 5 mins., stirring with a fork to fluff up the grains, then remove from the heat. Fold in the almonds, apricots,sultanas, parsley and coriander and season to taste.
- Tip into ovenproof serving dish and cover foil. You can keep this warm in the bottom of the oven for up to half an hour until ready to serve.
To make your own simply blend six seeded fresh red chillies
and four garlic cloves in a mini processor and stir in 2-3 tbsp of olive oil – just enough to make a paste. Finally add 2 tsp of white wine vinegar,
2 tsp of ground coriander and salt and pepper to taste
This looks, smells and tastes stunning – what more can I say… Oh yes – it’s easy too!
Prep: 15 minutes
Cooking: 15 minutes
12 large raw prawns, in their shells
1 salmon steak cut into large cubes and the same of monkfish
2 lemon grass stalks
2 shallots, very finely chopped
1 medium chilli, seeded and finely chopped
2 garlic cloves, finely chopped
2.5cm piece fresh root ginger, peeled and finely chopped
4 lime leaves, fresh or dried
generous pinch of turmeric
400ml can coconut milk
4 tbsp fresh chopped coriander
Salt and pepper to taste
prawn crackers, to serve
- Peel the prawns, leaving the tail end on.
- Bruise the lemon grass stems with the end of a rolling pin. Cut in half lengthways, then into eight long pieces. Put the shallots, chilli, garlic, ginger, lime leaves, lemon grass and turmeric in a pan with the coconut milk and simmer for 5 minutes. Taste and add salt and pepper.
- Preheat the oven to 180ºC/ Gas 4/ fan oven 160ºC.
- Cut out eight 33cm circles from sheets of baking parchment or greaseproof paper. Use two circles per parcel.
- Divide the prawns, salmon and monkfish between the four parcels. Bring the paper up and shape into a pouch (see tip), but don’t close. Pour in the coconut milk, making sure each parcel has an even share of all the flavourings. Sprinkle over the coriander. Tie up the tops of the parcels with string or raffia.
- Put on a baking sheet and bake for 10 –15 minutes. Serve the pouches in bowls with prawn crackers and Thai rice.
Make ahead: infuse the coconut milk and flavourings up to several hours ahead. Make up the pouches up to 30 minutes ahead and chill
Shaping the parcels: To hold the parcels together while shaping, fit each double paper circle into a small bowl, then add the prawns and milk. The bowl supports the paper, making it easier to tie up the pouches without any spills. Remove the parcels from the bowl and bake as above.
This is the yummy local speciality and generally we serve this on Saturday evenings as our guests cannot wait to once again enjoy this delicious Savoyard hearty meal!
1 large onion
200g Lardons Fumés (smoked bacon pieces)
1 Reblochon cheese
200ml (double ream) or use crème fraiche
salt & pepper
- Preheat the oven to 160º
- Firstly peel the potatoes. Cut in half, half again lengthways and then into thin slices widthways. Boil until just soft. Strain and leave to cool.
- Next peel and finely chop the onion. Fry until browned in a good knob of butter.In a large gratin dish rub the base with a garlic clove, cover the base with the potatoes and then spread the onions and lardons over evenly. Season. Pour over half the cream and then cover the top with thick wedges of the Reblochon cheese. Pour over the remaining cream.
- Place in the oven and cook until the Reblochon has turned a golden brown colour and the ingredients are bubbling away….approx 45mins.
- Serve with a light green salad and a refreshing white wine
This is a delicious unusual (bung it all in the tin) curry served with some plain boiled rice and pickled plums!
6 large duck legs, on the bone
450ml unsweetened coconut milk
50ml Asian fish sauce
12 cloves garlic, unpeeled
3 cardamon pods, lightly crushed
2 stems of lemon grass, lightly bashed at the fat end
1/8 tsp saffron
a few crushed dried chilli’s or fresh finely chopped
3 onions, peeled and finely sliced
2 thumbs of ginger, peeled and finely julienned
1 tsp Sichuan peppercorns, lightly crushed
- Set the oven to 190 and put everything except the duck, coconut milk and fish sauce into a roasting dish large enough to hold the legs comfortably. Mix it all well and lay the legs on top.
- Next stir the coconut milk and fish sauce together and pour over the legs; the cooking liquid should come two-thirds of the way up the legs, so add some boiling water if necessary.
- Seal the dish tightly with foil and place in the top third of the oven. The legs should be cooked in 90 mins – they are done when the flesh just begins to pull away from the bones.
- Take the foil off the dish after 90 mins. and keep cooking until the duck skin turns golden brown; the liquid should be bubbling, but it must not boil dry.
- Serve the curry on top of some boiled rice with some pickled plums on the side ( see below).
The plums need to be make at last three days ahead but theyr’e best after ten. Covered, they will keep in the fridge for three months
1kg very sweet ripe red plums, cut in half and stoned
1 cinnamon stick
4 star anise
1/2 red chilli
1/4 cup finely grated peeled ginger
500g unrefined caster sugar
1 tsp salt
1.3 litres water
700ml cider vinegar
- Put everything except the plums into a pot and bring to the boil and simmer for 5 mins.
- Fill a large preserving jar with hot water and leave it for 5 mins. tip the waer out and pack the plums in, the pour the pickling liquid and its contents over the plums. IF there isn’t enough to cover the fruit, boil some water and vinegar in a ration of 2 to 1 and add to the jar.
- Seal immediately and leave to cool before placing in the fridge.
Homemade ice cream at its best. Deliciously refreshing. Who would have thought the unusual combination of tea and lychees could be so wonderful.
5oz caster sugar
3 ½ fl.oz water
1 tbsp Jasmin tea leaves
6 egg yolks
2 tbsp lemon juice
15fl.oz whipping cream
Grated zest of 1 lemon
Canned lychees in syrup
- Place sugar & water in a small pan, heat until dissolved. Add the tea leaves.
- Leave for 5mins then strain into a clean pan, bring back to the boil.
- Put egg yolks in a mixing bowl and beat with electric whisks. Slowly pour the hot syrup in a thin stream, continuously beating. Whisk until the mixture has become light, fluffy and cooled down (about 10mins). The mixture should have at least doubled in volume.
- Whip the cream and fold in the zest & juice. Then fold in the egg mix.
- Line a loaf tin with cling film and pour in the mixture. Place in the freezer.
- When ready to serve remove from the tin, carefully remove the cling film and cut into slices. Top with lychees and their syrup.
One of our most popular puddings. A lovely Italian set custard topped with a rich raspberry coulis and some homebaked biscuits to dunk!
Makes 5-6 champagne flutes
1 leaf Gelatin
400ml Whipping Cream
110g Caster Sugar
110g Crème Fraiche
1 Vanilla Pod
- Soak gelatin in cold water.
- Put cream & sugar into a saucepan and add the vanilla pod. Bring to a simmer. When sugar is dissolved turn off the heat.
- Squeeze the water out of the gelatin and add it to the cream mixture. Stir until dissolved.
- Next stir in the crème fraiche and strain the mixture through a sieve. Allow to cool a little then pour into champagne flutes. Place in the fridge to set.
- To make the raspberry coulis place 5oz raspberries in a food processor with 3oz caster sugar. Blitz until you have a purée then stir through a sieve.
- For the Langues de Chat biscuits preheat the oven to 200ºc.
- In a clean bowl lightly beat 2 egg whites until fluffy.
- In a second bowl beat together 60g plain flour, 60g caster sugar, 60g of softened butter and 2 drops of vanilla essence.
Fold in the egg whites.
- Place a sheet of grease proof on a baking tray. Place thin lines of the mixture about 10cm long and spaced about 10cm apart.
- Place in the oven for approx 10 mins or until the edges are a golden brown colour.
- Layer a tbsp of the coulis over the panna cotta and serve with a Langue de chat Biscuit!
These puddings make a wicked finale to your dinner party – the centre oozes a rich chocolate sauce as your spoon goes in………need I say more…….
If you wish you can make the mixture the day before and spoon into the moulds. Cover with cling film and chill. If they have been in the fridge for a day then cook for 15 mins. Divine served with banana ice-cream!
Prep: 20 mins Cooking: 12-15 mins Serves: 5 Fairly Easy
140g good quality chocolate, roughly chopped
3 eggs, plus 3 egg yolks
85g golden caster sugar
50g plain flour
- Preheat the oven to 180c/Gas4/Fan oven 160c.
- Butter six 175ml dariole moulds or ramekins and sit on a baking sheet.
- Put the butter and chocolate in a heatproof bowl and set over a pan of simmering water (or melt in the microwave on High for 3 mins.) Stir occasionally until melted, then set aside.
- Using an electric hand whisk, whisk together the eggs, yolks and sugar for about 3 mins. until pale.
- With the hand blender set to medium, whisk in the melted chocolate. Gently fold in the flour, then divide between the moulds.
- Bake for 10-12 mins until risen, but still flat on top and not quite firm. Loosen the edges with a round bladed knife and turn out immediately.
- Serve with cream or ice-cream
A delicious, stunning, light and refreshing end to a meal.
The lemon curd is made in the microwave and can be made up to a week ahead – any leftover is a delicious treat on toast for breakfast! The meringue is soft and rolls just like a swiss roll with fresh cream and lemon curd oozing out……..
Prep: 30 mins. Cooking: 45 mins. Serves: 6 EASY
For the Roulade
5 egg whites, 125g caster sugar, 1tsp cornflour
For the Lemon Curd & Filling
100g butter, 2 eggs + 2 egg yolks, 200g caster sugar, 3 lemons grated, 4 fl oz juice
½ pint double cream lightly whipped
- Whisk the whites until stiff. Add 1 tbsp. of sugar, whisk again and gradually add the rest of the sugar. Whisk in cornflour. Spoon into a small swiss roll tin (greased and lined)
- Melt the butter in a microwave (1min). Whisk together the rest of the ingredients, beat in butter and cook for another 2 mins. Stir well and cook for another 2 mins until starting to set – leave to cool.
- Turn meringue onto parchment paper dusted with icing sugar. Mix 6 tbsp. of lemon curd gently into whipped cream and spread over the meringue.
- Using the parchment paper gently roll up and transfer to a serving plate.
- Decorate with fresh fruit if you wish
Pure comfort food is always appreciated on a winter ski holiday and you can’t get more comfort food than a clasisc sticky toffee pudding. Sometimes it’s those childhood flavours that just make you go go Mmmmmmmmm…! One flaw in this recipe is there’s never any left for the staff!!
170g chopped dates
1 tsp bicarb of soda
60g butter ~ unsalted
170g golden cater sugar
2 eggs ~ beaten
170g self-raising flour
½ tsp nutmeg
½ tsp ground ginger
- Place dates in a small sauce pan with 280ml water and bring to the boil.
- Remove from heat & add the bicarb. Leave for 10mins.
- Set oven at 180ºc. Grease & line a 20.5cm round tin
- Cream the butter & sugar together. Add the egg bit by bit beating weel between each addition.
- Sift the flour with the spices & carefully fold into the butter mix, then add the dates & their liquid.
- Pour mixture into tin & bake for 50-55 mins.
- For the toffee sauce. Place 280g soft muscovado sugar, 140ml dbl cream, 170g butter into a small pan and heat gently until all melted and combined.
- Serve warm with vanilla ice cream.
Not just a crumble, but a coco-sponge base, laced with naughty white chocolate and topped with a white chocolate crumble. Oh, we threw a few plums in to give it a healthy edge!!
Preheat oven to 180cº/gas 4.
50g butter ~ softened
50g light muscovado sugar
50g self-raising flour
1tsp cocoa powder
1 egg ½ tsp vanilla essence
6 large plums ~ stoned and quartered
25g white chocolate ~ roughly chopped
- Place the top 5 ingredients into a mixer & beat until nice a smooth.
- Use half the plums for the base of 4 ramekins, then divides the cream mixture into the ramekins. Top with the remaining plums & the white chocolate.
- Rub together 30g butter, 50g self-raising flour & 50g light muscovado sugar into breadcrumbs.
- Stir in 25g of flaked almonds & 25g chopped white chocolate.
- Divide on top of the ramekins.
- Place in the oven for 20mins until golden & a skewer comes out clean.
- Top with a scoop of vanilla ice cream.
Never hear of a scrumble…its delicious and its half scone, half crumble!
Prep: 20 mins. Cooking: 50 mins. Serves 10 EASY
6 bramley apples, peeled cored and chopped
100g caster sugar
6 ripe pears, peeled cored and chopped
FOR THE SCRUMBLE
500G plain flour
250g butter, softened
200g caster sugar
8 tbsp milk
2 tsp vanilla extract
granulated sugar, for sprinkling
- Put the apples in a pan with the sugar. Cover and cook over a gentle heat until half the fruit is pulpy. Take off the heat, stir in the pears and blackberries and divide between baking dishes, or 10 ramekins.
- Heat the oven to 180c/160c fan/gas4. To make the scrumble, put the flour, butter, sugar, milk and vanilla in a food processor and pulse until it comes together in a scone-like-dough. Drop clumps all over the top of the fruit, then sprinkle generously with granulated sugar.
- Wrap and freeze or bake for 40-45 mins until the fruit is bubbling and scrumble golden and crisp. Delicious with vanilla ice-cream or double cream.
A variation on the traditional non-bake cheesecake..the base is a solid gingery biscuit! The result is a lovely moist base that compliments the fresh, light cheesecake. You can use any fruits for the swirl…I sometimes top the cheese cake with a brandy snap or raspberry & black pepper tuiles.
45g soft brown sugar
90g golden syrup
190g plain flour, sifted
1 tsp. ground ginger
1 tsp. bicarbonate of soda
500g cream cheese
80ml lemon juice
2 tsp. vanilla extract
120g icing sugar, sifted
500ml double cream
3 tbs. caster sugar
2 tbs. lemon juice
1. To make the swirl, place the blueberries, sugar & lemon juice in a medium saucepan over high heat and bring to the boil. Cook for 10-12 mins or until thickened. – Set aside to cool completetly.
2. Preheat oven to 190C/gas5 . Place the butter and sugar in the bowl of an electric mixer and beat until pale and creamy.
3. Add the syrup, flour, ginger & bicarbonate and mix to a smooth, soft dough. Flatten into a disc, wrap in plastic film & refrigerate for 10 mins. or until the dough is firm.
4. Roll out the dough between 2 sheets of non-stick pater to 3mm thick into a 20*30cm rectangle – place on baking tray and bake for 8-10 mins. or until golden brown and cool completely.
5. Place the rectangle in the base of a 20*30*4cm deep baking tray lined with cling film. Place the cream cheese in the bowl of an electric mixer and beat for 3-4 mins. or until smooth. Add the lemon, vanilla and icing sugar and beat for a further 2 mins. or until smooth.
6. Whisk the cream until soft peaks form and fold it through the cream cheese. Spoon over the ginger base, top with blueberry mixture and lightly swirl with a spoon to marble. Refrigerate for 3-4 hours until set. Remove from tin and slice with a serrated knife
Afternoon Tea Cakes
This cake is so easy – just measure everything into a bowl, stir, pop into a cold oven, mix the topping ingredients into a pan, heat, stir and then pour over the cooked cake…
Prep: 10mins. Cooking: 50 mins. Serves: 8 EASY
300g caster sugar
150g ground almonds
2tsp baking powder
300ml sunflower oil
zest of 2 small oranges and 1 lemon
- Mix the breadcrumbs with the sugar, almonds & baking powder in a large bowl.
- Add oil & eggs and beat well. Stir in zest.
- Pour into greased lined 8 inch cake tin.
- Put into a cold oven set to 190c/Gas5 for 40-50 mins until a skewer comes out clean.
- Make syrup topping: Put juice of orange, lemon, 150g sugar, 3 cloves & 3 cinnamon sticks into a pan.
- Bring to boil & stir until sugar dissolves, simmer for 3 mins.
- Pierce holes in cake and pour over (you could pop a couple of cinnamon sticks on the cake first for decoration…).
We had great fun trying to get people to guess one of the main ingredients in this cake – nobody came up with courgettes! This is a very dark, indulgent and delicious cake to make…you won’t be disappointed
Prep: 25 mins. Cooking: 50 mins Serves 8-10 EASY
225g very dark chocolate
225g plain white flour
1 tsp baking powder
½ tsp bicarbonate of soda
110g caster sugar
225g finely grated courgettes
190ml sunflower oil
¼ tsp ground cinnamon
100g unsalted butter
150g icing sugar
50g cocoa powder
- Preheat oven to 180 degrees, 350F, Gas4.
- Grease a 1kg loaf tin and line with baking powder.
- Melt the chocolate in a bowl over boiling water.
- Sift flour, baking powder, bicarbonate and cinnamon into a large bowl. Mix in the sugar and courgettes.
- In another bowl beat the oil and eggs together, stir in the oil and eggs into the dry ingredients, then add the melted chocolate.
- Pour into the tin and bake for 50 mins. or until the loaf is well risen.
- Allow to cool, then turn onto a wire rack.
For the icing:
Sift the icing sugar and cocoa and beat into the butter and sugar with enough water to make a smooth and easy icing to spread all over the cake.
This cake is absolutely delicious and loved by adults and children – it is our most popular afternoon tea cake!
200g Butter ~ soft
175g Caster Sugar
225g Self-raising Flour
Pinch of Salt
½ tsp Baking Powder
2 tbsp Calvados (or other dark alchol)
4 large fresh ripe pears or 1 large tin pears ~ cut into small pieces
125g white chocolate ~ roughly chopped
- Preheat oven to 190ºc/gas 5. Line a 9inch round cake tin
- In a large bowl cream the butter & sugar until pale and fluffy. Add the eggs one at a time until well combined.
- In a separate bowl sift the flour, salt, baking powder. Fold it into the butter mixture with the calvados pears & white chocolate.
- Spoon into the prepared tin and bake for 30mins. Loosely cover the top with foil and cook for a further 20-25mins until firm to touch.
- Cool in the tin, turn out onto a plate and sprinkle with castor sugar.
These are no ordinary fudge brownies! Bite into one and discover the secret cream cheese running throught the middle to give it that extra WOW factor.
200g soft cream cheese
½ tsp vanilla essence
250g caster sugar
3 tbsp cocoa powder
100g self-raising flour ~ sifted
- Preheat oven to 180ºc
- Beat together the cream cheese, vanilla essence & 5 tsp of the sugar then set aside.
- Place butter & cocoa in a small pan and heat gently until melted & combined.
- Beat the eggs & remaining sugar together until light and fluffy.
- Stir the butter mix into the egg mix and fold in the flour.
- Pour half the chocolate mix into a greased and lined 20cm square cake tin.
- Carefully spread the cream cheese mixture over it and then the remaining chocolate mix on top.
- Bake in the oven for 40-45mins. Leave to cool in the tin.
- For the icing melt 50g butter with 1 tbsp milk in a pan. Stir in 2 tbsp cocoa powder & 100g sifted icing sugar. Spread over the cooled brownie & cut into squares.
Cream tea in the Alps? Why not? Cosy by the fireplace let us bring you a nice cup of brew and serve yourself a nice fluffy scone…butter, jam & cream essential!
360g self-raising flour
1 tsp salt
2 tsp baking powder
4 tbsp caster sugar
75g butter ~ cold & cubbed
1 ½ pots natural yogurt (or 175ml milk)
Small handful raisins
½ tsp mixed spice
- Preheat oven to 230ºc
- Rub flour, salt, baking powder, spice, butter & sugar into fine breadcrumbs. Add fruit.
- Add the yogurt (or milk) to form a dough, not too sticky. Knead.
- Roll out to 2cm thick and cut rounds. Place on a grease lined baking tray, brush with milk and place in the oven for 10-12mins until well risen, golden and a hollow sound when you tap the base.
- Serve with jam & whipped cream.
This cake is packed full of flavours and textures. Great in the morning as warm muffins topped with oats or for as a whole for afternoon tea.
225g Soft Butter
225g Light Muscovado Sugar
3 Eggs at room temperature
100g Chopped nuts – I like to use half hazelnuts and half walnuts, however feel free to exchange with your favorite nutty flavours. If you are using hazelnuts, be sure to put them through a blender until finely crushed.
225g Self-Raising Flour
2 tsp Baking Powder
2 Large Apples such as Granny Smith
Tbsp Ground Cinnamon
- Pre-heat the oven to 180/160 fan/350 F
- Lightly grease the sides of a 9″(23cm) deep round cake tin (ensure your grease the sides right to the top), and line the bottom with greaseproof parper.
- Measure up the butter, sugar, sultanas, flour and baking powder into a large mixing bowl. Add the eggs and beat the mixture until well combined. It is always a good idea to taste the batter at this point to see if you are missing anything.
- Scoop half the mixture into your baking tin. Slice your apples keeping the skin on and removing the pips. Cover the batter with the apples and sprinkle generously with cinnamon. Cover the apples with the rest of the mixture. I like to fill the tin so the mix come just below the top of the tin. Once cooked the cake will hang slightly over the top and have a great rustic look. Top generously with Light Muscovado sugar. At this point it can be tempting to also sprinke the top with cinnamon, however the cinnamon will just burn on top of the cake and not look nice.
- Bake for 1hr 15 mins or until the cake is well risen and golden brown.Remove from the oven and leave to cool in the tin. Use a sharpe knife to gently seperatle any of the over hanging cake from the tin and turn out on a wire rack to cool completely.
- Decoration – I like to top the Apple Cake with crunchy apple crisps, which are also just great healthy snacks. To make, simply turn the oven down to 100°c. Slice 1 or 2 apples (depending on how many you would like). Place onto a baking sheet and bake for around 2 hrs, turning occasionally.
One of the Tea Time show stoppers. Red Velvet cake looks beautiful with a bright white icing and a deep red soft sponge. I am often asked by our guests what flavour the cake is – hard to say really, its quite unique. It’s not a chocolate cake, its not too sweet, yet there is something about it that makes it totally irresistible.
For the Sponge
115g Unsalted Butter at room temperature
280g Caster Sugar
1 1/2 Tbsp good quality red food colouring
325g Plain Flour. sifted
30g Unsweetened Cocoa powder
250ml Butter Milk – If you don’t have butter milk you can squeeze half a lemon into full fat milk
1tsp Bicarbonate of Soda
1tsp Cider Vinigar
1. Heat the ovan to 180/ 160 fan/ gas mark 6.
2. Using a hand held electric whisk or a stand alone mixer with a paddle attachment, cream together the butter and sugar until pale and fluffy. On a low speed add the eggs one at a time until just incoraparated.
3. Add the red food colouring to the mix at this point, again until just incorporated.
4. In a bowl, sift together the cocoa powder and the flour. Add half to the wet mix, make sure the flour is incorporated fully before adding half the buttermilk (or lemony milk), once mixed through add the rest of the flour and milk.
5. In a small bowl combine the cider and bicarbonate of soda. It will froth up instantly – give it a quick stir and fold it in by hand into the batter using a spatular.
6. Split into 2 cake tins, making sure it is level on top before placing into the oven for roughly 20-25 mins.
7. The cake will be ready when it has nicely risen, pulled away from the cake tin slightly and a tooth pick comes out clean.
8. Leave the cakes in the tins for 10 mins before turning out onto a wire rack to cool completely.
Cream cheese icing
100g Unsalted butter – softened
600g Icing sugar
250g Full Fat cream cheese
1. Using an electric hand held whisk or a stand alone mixer with a paddle attachment, beat the sugar and butter to a sandy consistency. This will not take long…
2. Add the cream cheese and mix until smooth – I leave mine for roughly 5 mins or until smooth and light.
3. If you prefer a firmer icing – add a table spoon of icing sugar to the mix whilst mixing until you have the consistency you like.
I like to cover the enire cake, leaving the deep red velvet colour as a surprise!