Daily Archives: June 1, 2013

Eaten out

Soushi.

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Far away from the class and the bestestness of Dinings, we found a place where we’ll be eating at often. Although it’s in Cirencester, 30 mins drive from us, but the drive is a stunning one, so we don’t mind.

Soushi serves lovely fresh sashimi, I was looking forward to it for the whole day today and then I had it, with some warm sake. The taste of raw salmon dipped in soy sauce is one of my most favourite ones ever.  I  had it to start with and then instead of a dessert. Loved the unagi as well, it tasted as if the chef put it on the grill for just a second, it had this lovely char-grilled taste. And our second salmon avo roll had an extra of a chopped shiso, that we asked for and we got, therefore the chef had an Asahi on his way from us promptly. Lovely place.

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Dessert

Raffaello Cake.

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The idea came from Jana, whose colleague brought one of those to work and then revealed the recipe. Which very recipe was then forwarded to me by Jana, but I found it a bit too unnecessarily complicated and calling for margarine, a very Polish thing, my Mum tends to abuse it as well. I’m with the French on that, I’m all for butter.

I googled the Raffaello cake and found a nice, simple, BUTTERY recipe, which I tried and I’m very pleased with it. It is even better the day after, when the biscuits soaked up the cream and the coconut flavour.

For the cream I used one vanilla budyn, 250 ml of milk, half of which I brought to the boil, in the other half I mixed in the budyn with 3 tbsp of sugar and cooked together until nice and thick.Left it to cool and then, with the help of my lovely Kitchen Aid, I whizzed it with half a 125 g of soft butter and 100g of desiccated coconut. Then I used the same technique like with the trifle, I lined a narrow baking tray with a cling film, generously spread some coconut on the bottom, some cream and then the biscuits. I used Swedish Anna’s cappucino ones. And layer the whole thing up a couple of times. Then cuddled it tightly with the cling film and left in the fridge until the evening. Like I mentioned, even better the next day.

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