I can buy my own unicorns… Artwork
Original art work created and illustrated by Hannah Crawford subject to copyright.
london
RASPBERRY FRUITY JELLY
What you will need:
Equipment:
1.) A large mixing bowl
2.) A mixing spoon
3.) A pint glass
4.) Jelly mould
5.) Two small bowls
Ingredient’s:
1.) 135g Raspberry jelly
2.) 180g Fresh/Frozen raspberries
3.) 1/2 (285ml) Pint of boiling water
4.) 1/2 (285ml) Pint of cold water
Preparation:
1.) Wash your hands in warm soapy water.
2.) Rinse the raspberries in clean cold water.
Method:
1.) Break the jelly up into individual cubes.
2.) Place the cubes of jelly into a large mixing bowl. Add 1/2 pint of boiling water to the mixing bowl & stir until all of the jelly has dissolved.
3.) Add half a pint of cold water to the mixing bowl and gently stir.
4.) Place the raspberries evenly into your glasses of jelly mould.
5.) Pour the jelly mixture into the glasses or into your jelly mould. The raspberries will rise to the top of the jelly.
6.) Place the glasses or the jelly mould inside of the fridge for 6 -12 hours. For the best results leave overnight to set.
7.) When the jelly has set, you can remove it from the fridge. It is now ready to eat!
Enjoy!
Recipe by Hannah Crawford
APPLE & MANGO STAR CRUMBLE
WHAT YOU WILL NEED:
EQUIPMENT:
1. A STAR BISCUIT CUTTER
2. A BIG MIXING SPOON
3. A MIXING BOWL
4. WEIGHING SCALES
5. APRON
6. AN OVEN-PROOF DISH
7. A MEDIUM SIZED COOKING PAN
8. A TIMER OR CLOCK
9. PEELER/KNIFE
10. A GROWN UP HELPER
INGREDIENTS:
1. A WHOLE MANGO
2. 450G/1 LB SOFT APPLES
3. 175G /6OZ OF PLAIN FLOUR OR ALL-PURPOSE FLOUR
4. 115G /4OZ CASTER SUGAR
5. 115G/4 OZ COLD BUTTER
OPTIONAL:
- SERVE WITH CUSTARD/ VANILLA ICE CREAM
PREPARATION
1.) PREHEAT THE OVEN TO 180C/GAS MARK 5
2.) WASH YOUR HANDS IN WARM SOAPY WATER.
METHOD:
1.) PEEL OR CHOP THE SKINS OFF OF THE APPLES AND THE MANGO.
2.) CHOP THE APPLES AND MANGO INTO CHUNKY PIECES. PLACE THE CHUNKY PIECES OF APPLE AND MANGO INTO A PAN AND RINSE THE FRUIT.
3.) FILL THE PAN WITH FRESH WATER, SO THAT IT COVERS ALL OF THE FRUIT. PLACE ON TOP OF THE OVEN AND BOIL FOR 15 MINUTES.
4.) WEIGH YOUR CASTER SUGAR, PLAIN FLOUR/ ALL-PURPOSE FLOUR AND BUTTER. PLACE THE FLOUR AND THE SUGAR INTO THE MIXING BOWL. STIR WITH YOUR MIXING SPOON.
5.) ADD THE BUTTER TO THE FLOUR AND SUGAR. RUB THE FLOUR, SUGAR AND BUTTER TOGETHER WITH YOUR HANDS.
6.) DRAIN THE FRUIT FROM THE PAN AND POUR EVENLY INTO AN OVEN PROOF DISH.
7.) ADD A LAYER OF CRUMBLE TOPPING ON TOP OF THE APPLE AND THE MANGO CHUNKS.
8.) PLACE THE CRUMBLE INTO THE OVEN AND BAKE UNTIL IT TURNS GOLDEN BROWN. (APPROXIMATELY 30 MINUTES).
9.) USE A STAR CUTTER AND PLACE IN THE CRUMBLE. YOU MAY NEED TO PLACE A SPOON UNDERNEATH THE STAR.
10.) THE APPLE & MANGO CRUMBLE IS READY TO EAT! SERVE WITH SOME CUSTARD OR VANILLA ICE CREAM.
Enjoy!
Recipe by Hannah Crawford
MOUSSAKA
WHAT YOU WILL NEED:
EQUIPMENT:
1.) CHOPPING BOARD
2.) CHOPPING KNIFE
3.) A TEASPOON
4.) A LARGE MIXING BOWL
5.) A LARGE OVEN PROOF DISH
6.) A TABLESPOON
7.) A LARGE FRYING PAN
8.) A LARGE SAUCEPAN
9.) A SMALL SAUCEPAN
10.) POTATO PEELER
INGREDIENTS:
1.) 2 AUBERGINES
2.) 2 TEASPOONS OF OLIVE OIL
3.) 600G LAMB MINCE MEAT
4.) 400G OF CHOPPED TOMATOES/ TOMATO PASSATA
5.) 2 CLOVES OF GARLIC
6.) 1 TABLESPOON OF CINNAMON
7.) 1 TEASPOON OF DRIED OREGANO
8.) 1 LARGE ONION
9.) 1 BAY LEAF
10.) 500G POTATOES
11.) 1 TEASPOON OF GROUND BLACK PEPPER.
FOR THE BECHAMEL SAUCE
1.) 50G BUTTER
2.) 50G PLAIN WHITE FLOUR
3.) 400ML/ 14FL OZ MILK
4.) 1 TEASPOON OF GRATED/ DRIED NUTMEG
5.) 1 EGG
6.) 35G GRATED PARMESAN OR MOZZARELLA CHEESE.
7.) 1 TABLESPOON OF SALT
METHOD:
1.) CHOP THE LARGE ONION UP INTO DICED PIECES. CHOP THE GARLIC INTO LITTLE PIECES.
2.). PLACE THE LAMB MINCE MEAT INSIDE A LARGE FRYING PAN AND COOK ON A MEDIUM HEAT UNTIL THE MINCE IS BROWN.
3.) ONCE THE MINCE HAS BROWNED ADD THE CHOPPED ONIONS, GARLIC, OREGANO, BAY LEAF, BLACK PEPPER & CINNAMON TO THE FRYING PAN. STIR ALL OF THE INGREDIENTS TOGETHER.
4.) STIR IN THE CHOPPED TOMATOES/ TOMATO PASSATA TO THE FRYING PAN. COVER THE PAN WITH A LID AND SIMMER FOR 30 MINUTES, STIRRING OCCASIONALLY UNTIL THE LAMB IS TENDER AND THE SAUCE HAS THICKENED.
5.) RINSE THE AUBERGINES IN FRESH COLD WATER. PLACE THE AUBERGINE SLICES IN CLEAN KITCHEN PAPER & DRY.
6.) IN A CLEAN FRYING PAN HEAT THE OIL AND FRY THE AUBERGINES FOR 2-3 MINUTES ON EACH SIDE. DRY THE AUBERGINES ON FRESH KITCHEN PAPER.
7.) PREHEAT THE OVEN TO 180C/ GAS MARK 4.
8.) PEEL THE POTATOES AND CUT INTO 1CM SLICES. BOIL THE POTATOES IN BOILING WATER FOR 5-10 MINUTES. DRAIN THE POTATOES AND RINSE WITH FRESH COLD WATER.
9.) WITH A LARGE SPOON ADD A LAYER OF THE MEAT SAUCE INTO THE OVEN PROOF DISH. COVER THE MEAT WITH A LAYER OF AUBERGINES. THEN ADD A LAYER OF POTATOES. REPEAT THIS PROCESS TWO MORE TIMES, OR UNTIL ALL OF THE INGREDIENTS HAVE GONE.
10.) IN A SMALL SAUCEPAN MELT THE BUTTER OVER A LOW HEAT AND GRADUALLY STIR IN THE FLOUR AND MIX TOGETHER. GRADUALLY ADD THE MILK AND STIR. WHEN THE SAUCE HAS SMOOTHED AND THICKENED ADD THE NUTMEG AND HALF OF THE CHEESE. SIMMER ON A LOW HEAT AND GENTLY STIR FOR 5 MINUTES. SEASON TO TASTE WITH SALT AND PEPPER. REMOVE THE SAUCEPAN FROM THE HEAT AND BEAT IN THE EGG.
11.) POUR THE BECHAMEL SAUCE OVER THE MOUSSAKA SO THAT IT COVERS ALL OF THE INGREDIENTS. MAKE SURE THE SAUCE IS THICK AND SPREAD OUT EVENLY. SPRINKLE THE SAUCE WITH THE REMAINING CHEESE.
12.) BAKE IN THE OVEN FOR 45-50 MINUTES, UNTIL GOLDEN BROWN AND CRISPY.
ENJOY!
Recipe by Hannah Crawford
Real Strawberry Milkshake
WHAT YOU WILL NEED:
EQUIPMENT:
1.) BLENDER
2.) A GLASS
3.) A TEASPOON
4.) A TABLESPOON
5.) A MIXING BOWL
Ingredients
⦁ 200g Strawberries
⦁ 120ml Whole Milk
⦁ 2 Teaspoons Sugar
⦁ 1 Teaspoon Vanilla Extract
⦁ 4 Scoops of Vanilla Ice Cream
Method
⦁ Place 200g of fresh or frozen strawberries in a mixing bowl.
⦁ Add in 2 teaspoons of sugar and 1 teaspoon of vanilla extract to the strawberries. Mix the ingredients together and set aside for 15-20 minutes.
⦁ Place the strawberry mixture into a blender and add in 4 scoops of vanilla ice cream and 120ml of milk.
⦁ Blitz the blender for 1-2 minutes, or until the mixture is smooth.
⦁ Pour the milkshake out into a tall highball glass.
⦁ The drink is ready to serve.
Recipe by Hannah Crawford
Photography by Hannah Crawford
CHEESY CHILI RELLENO SQUARES
WHAT YOU WILL NEED:
EQUIPMENT:
1.) AN OVEN-PROOF DISH
2.) GREASEPROOF PAPER
3.) A TABLESPOON
4.) CHOPPING KNIFE
5.) A LARGE MIXING BOWL
6.) A FORK
INGREDIENTS:
1.) 200G CHEDDAR CHEESE
2.) 200G RED LEICESTER CHEESE
3.) 3 GREEN CHILLI PEPPERS.
4.) 2 EGGS
5.) 2 TABLESPOONS OF MILK
6.) 1 TABLESPOON OF ALL PURPOSE FLOUR.
PREPARATION:
1.) WASH YOUR HANDS IN WARM SOAPY WATER.
2.) PREHEAT THE OVEN TO 180 DEGREES/ GAS MARK 4
METHOD:
1.) CUT THE GREEN CHILLIES OPEN LENGTHWISE AND REMOVE THE SEEDS. RINSE IN FRESH COLD WATER.
2.) POUR THE 200G OF CHEDDAR CHEESE INTO A LARGE MIXING BOWL, & THE 200G OF RED LEICESTER CHEESE. MIX THE DIFFERENT CHEESES TOGETHER.
3.) ADD THE 2 EGGS TO THE MIXING BOWL, 1 TABLESPOON OF MILK & 1 TABLESPOON OF ALL-PURPOSE FLOUR. MIX THE INGREDIENTS TOGETHER FOR 5-10 MINUTES UNTIL SMOOTH.
4.) GREASE YOUR OVEN PROOF DISH OR LAYER IT WITH GREASED PROOF PAPER.
5.) CHOP THE GREEN CHILLI PEPPERS INTO LITTLE PIECES. ADD THE CHILLI PEPPERS TO THE LARGE MIXING BOWL AND STIR.
6.) POUR THE CHEESEY MIXTURE INTO THE GREASED OVER PROOF DISH. SPREAD EVENLY.
7.) BAKE UNCOVERED IN THE OVEN FOR 50MINUTES, UNTIL GOLDEN.
ENJOY!
Recipe by Hannah Crawford
CHOCOLATE ORANGE MILKSHAKE
WHAT YOU WILL NEED:
EQUIPMENT:
1.) A BLENDER
2.) A GLASS
3.) A TABLESPOON
4.) A CHEESE GRATER
INGREDIENTS:
1.) 4 SCOOPS OF VANILLA ICE CREAM
2.) 3 TABLESPOONS OF CHOCOLATE SYRUP
3.) 2 TABLESPOONS OF SUGAR
4.) 2 TABLESPOONS OF ORANGE FOOD FLAVOURING
5.) 1/2 CUP OF WHOLE MILK
6.) A SINGLE PIECE OF MILK CHOCOLATE
PREPARATION:
1.) WASH YOUR HANDS IN WARM SOAPY WATER.
METHOD:
1.) ADD 4 SCOOPS OF VANILLA ICE CREAM INTO THE BLENDER AND 3 TABLESPOONS OF CHOCOLATE SYRUP.
2.) SECURE THE LID ON THE BLENDER AND BLEND THE ICE CREAM AND CHOCOLATE SYRUP TOGETHER FOR 30-60 SECONDS.
3.) ADD 2 TABLESPOONS OF SUGAR, 2 TABLESPOONS OF ORANGE FOOD FLAVOURING & 1/2 CUP OF MILK TO THE BLENDER.
4.) BLEND THE INGREDIENTS TOGETHER UNTIL SMOOTH.
5.) POUR THE INGREDIENTS INTO A GLASS. GRATE THE MILK CHOCOLATE PIECE ON TOP OF THE MILKSHAKE, SERVE & ENJOY!
Recipe by Hannah Crawford
APPLE & CINNAMON CHIPS
wHAT YOU WILL NEED:
Equipment:
1.) A BAKING TRAY
2.) A PEELER/ KNIFE
3.) BAKING PAPER
4.) A MIXING BOWL
5.) A MIXING SPOON
6.) A TEASPOON
INGREDIENTS:
1.) 3 LARGE APPLES
2.) 2 TEASPOONS OF CINNAMON
3.) A TEASPOON OF FRESH COLD WATER
4.) 15G OF BUTTER
PREPARATION:
1.) WASH YOUR HANDS IN WARM SOAPY WATER.
2.) WASH THE APPLES IN FRESH COLD WATER.
3.) PREHEAT THE OVEN TO 200 DEGREES / GAS MARK 6
METHOD:
1.) PEEL THE APPLES WITH A PEELER OR A KNIFE. THEN CHOP THE APPLES UP INTO CHUNKY INDIVIDUAL PIECES.
2.) ADD THE BUTTER IN WITH THE APPLES, 2 TEASPOONS OF CINNAMON & 1 TEASPOON OF FRESH COLD WATER. MIX THE INGREDIENTS TOGETHER WITH A LARGE MIXING SPOON.
3.) COVER THE BAKING TRAY WITH A LAYER OF GREASEPROOF PAPER.
4.) PLACE THE APPLE CHUNKS ON TOP OF THE BAKING TRAY. DO NOT PLACE THE APPLES ON TOP OF EACH OTHER OR TO CLOSELY TOGETHER.
5.) PLACE THE BAKING TRAY INSIDE OF THE OVEN. COOK FOR 15-20 MINUTES, THEN TURN THE APPLES OVER AND COOK FOR A FURTHER 15 MINUTES.
6.) TAKE OUT OF THE OVEN AND LEAVE TO COOL FOR A FEW MINUTES. SERVE THE CINNAMON APPLE FRIES IN A GLASS, CONE, OR A PLATE.
ENJOY!
Recipe By Hannah Crawford
RESTAURANT REVIEW: GOURMET PIZZA COMPANY SOUTHBANK
The Gourmet Pizza Company is a restaurant on Gabriel’s Wharf, on the South Bank of the Thames. It has become a family favourite of mine whenever we are visiting Central London. This is because the food they serve is simply delicious!
The restaurant specialises in freshly prepared pizzas, however if you do not fancy ordering a pizza there is plenty to choose from in terms of salad, fish, chicken, pasta dishes and vegetarian alternatives. The prices are good, especially for the portion sizes which are really generous, and I have never left the restaurant feeling hungry.
There is also a great selection of starters and desserts on the menu. The drinks choice is also vast, with a wide range of white and red wines and other alcoholic beverages, as well as several types of tea and coffee.
We often joke that outside looks like the perfect set for the legendary 1975 thriller film Jaws. The beach-hut designed buildings in Gabriel’s Wharf is a great location for visitors who want to view the galleries, eat and drink, or for those who want to explore the extraordinary shops with their handmade products.
Although there is no set children’s menu the staff will do their very best to provide your youngsters with any special requirements, including high chairs. I asked for a pasta dish that was not on the menu for my child and they provided him with it straight away, and he cleared his plate! So if you are visiting with young children and want any special requirements, I would recommend that you ask a member of staff and they will more than likely help you. The only downside to taking young children to The Gourmet Pizza Company is that there are no proper changing facilities for them, so you may want to consider this.
I must admit that I have never had a problem getting a table whenever I have visited, nonetheless I have heard that it can get extremely busy, and you may have to wait to be seated during its busiest periods.
It was raining extremely hard during my latest visit so we chose to eat in the restaurant. The restaurant’s interior and the open kitchen provide a nice homely environment, and the staff are always extremely friendly and really nice to talk to. They will go out of their way to help you with any requests. Conversely, when the weather is warm during the summer months, there is something magical about choosing to sit outside in the seated area to eat whilst you face the river and watch the world pass you by.
I would highly recommend the Gourmet Pizza Company restaurant whether it is for lunch or dinner, with family or on a date.
Gourmet Pizza Company, Gabriel’s Wharf, 56 Upper Ground, London, SE1 9PP