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Mango Passionfruit Delice

Mango and Passionfruit Delice

Our new County Hall sous chef Rob Budd has gifted us with his debut recipe, the mango and passionfruit delice! You will need: For the sponge base- 125g caster sugar 4 whole eggs 125g plain flour, sifted 1 tsp vaniila extract 25g butter, melted For the delice- 125g passion fruit puree / pulp 125g mango puree […]

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chocolate guinness cake

Chocolate Guinness Cake

I’m lucky enough (or unlucky for my waistline) to live with a REALLY GOOD baker who’s also Irish.  Here’s his fantastic Chocolate Guinness Cake recipe – the cake is rich and squishy and the frosting sits in a thick layer over the top like a head of Guinness!  After all, Guinness is good for you! […]

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Sweet Potato and Butternut Tagine Picture

Sweet Potato and Butternut Squash Tagine

This delicious and quick sweet potato and butternut squash tagine proves vegan food can be very tasty and very healthy and with the right library of spices in your cupboards you can always magic something from nothing as any of the main vegetables are interchangeable with what you have to hand once you have the […]

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Minestrone Soup

How to get your 10 per day! Minestrone Soup

So we are now being advised to eat 10 pieces of fruit and veg throughout the day. Seems like a lot so why not try this soup, it contains 9 of your 10! I’m a big fan of soup, not only is it healthy, I make a massive pot on a Monday and it will feed us for […]

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National Pie Week

Sweet Potato Shepherds Pie. ingredients: 350g Lean Minced Beef 1/2 Onion diced 1 Carrot diced 1 Pint of stock 3 Sweet Potatoes Butter & Milk to mash Method: Sautee the diced veg until soft and then add the minced beef. When the meat is starting to turn brown, add your stock to the pan and […]

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Banana and date flapjack

Refined Sugar Free Flapjacks – Banana & Date

etc Victoria are on a quest to provide delegates with healthier snacks – so here is Stephens batch recipe of refined sugar free flapjacks made with banana & date. You will need: 250g honey 250g oats 30g desicated coconut 200g butter 1 ripe and mashed bananas 25g dried dates chopped 50g mixed seeds   Method:  Pre heat […]

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Peanut Butter & Nutella Cookies

  You will need: 260g peanut butter 115g unsalted butter 100g caster sugar 110g soft brown sugar 1 egg 45ml milk 5g vanilla 115g self raising flour Pinch salt Method Cream butter and eggs together. Add eggs and milk then vanilla. Fold in the flour. Once all mixed roll into balls 2inch wide and tall, […]

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Green Eggs Bowl – Gluten Free

David, our head chef at etc Monument has created this vegetarian green eggs bowl lunch today after being inspired by his trip out to Farmacy in Notting hill on Friday. Tuck in!     You will need: Quinoa- 120g Kale -handful Baby spinach- handful Pistachios- 25g Egg- 1, soft poached White wine vinegar- 1 table […]

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Sweet Pea, Leek and Freekeh Risotto with Walnut Pesto

A fantastic vegan recipe for sweet pea, leek and freekeh risotto with walnut pesto. Delicious & super healthy!   You will need: 150g petit pois 2 large leeks 1 large onion 2 cloves garlic 600g Freekeh (Green Australian cracked wheat) 1000/1500ml of veg stock (you could use just water if you wanted too) 100g walnuts […]

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middle east bowl

Chefs Day Trip – Vegetarian & Vegan Inspiration

Last Friday we took a day out of the kitchens to find inspiration for new vegetarian & vegan dishes to add to our menus. We wanted to find ideas for raw/refined snacks to accomodate to every delegates requirements. We started out at Farmacy in Notting Hill – with a reputation for enabling clean indulgence, inspired by […]

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