Chalfont Classic Cuisine

Create a unique, personalised mug suitable for any occasion. High quality, full colour printing on a sturdy white ceramic mug. Only £4.50 each with a discount for large orders.

Do you have a special occasion coming up that requires an exquisitely iced cake? Then look no further than Chalfont Classic Cuisine.

Sponge or fruit, large or small - Robert and his team will create something very special.

Just give us a ring on 01494 726645 or email us at enquiries@chalfontclassiccuisine.co.uk

Spicy Butternut Squash and Sweet Potato Soup

A wonderful warming, winter soup - just perfect for a light lunch or supper. Serve with some fresh crusty bread.

Ingredients

• 1 tbsp olive oil
• 1 medium onion (finely chopped)
• 2 cloves garlic (crushed)
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 2 tbsp sesame seeds
• (All seeds lightly roasted & ground)
• 1cm fresh root ginger (peeled & finely grated)
• 1 green chilli (deseeded & chopped)
• Juice & zest of 1 lime
• 1 tsp runny honey
• 340g (12oz) sweet potato (peeled & diced into 1” cubes)
• 340g (12oz) butternut squash (peeled & diced into 1” cubes)
• 950ml (2 pints) vegetable stock
• 1 tin chick peas (drained)
• Salt & freshly ground pepper
• Handful of fresh coriander leaves
• To garnish:
• ¼ pint natural yoghurt
• OR sweet red pepper butter

Method
1. Heat oil and cook onion & garlic in covered pan for 10 mins, without colouring.
2. Add spices, seeds, chilli, ginger, lime zest and honey & stir for 30secs.
3. Add potato, squash, juice of half the lime and stock.
4. Cover, bring to boil & simmer for approx 10 mins until veg are tender.
5. Add chickpeas and taste for seasoning.
6. Simmer for another 10 mins, add rest of lime juice to taste.
7. Cool a little and puree.
8. Reheat gently and stir in coriander just before serving.

Asked to provide a cake for a farewell gathering, Robert and the team at Chalfont Classic Cuisine set to work. The result speaks for itself and the scrumptios lemon Genoise cake layered with homemade lemon curd and continental lemon buttercream went down well with all the guests

Need a cake for that special occasion?

Any size, any design, fruit or sponge -  just give us a call on 01494 726645 or email us to discuss your ideas.

A truly delicious dish, full of flavours - a perfect meal for that special occasion.

• Turbot fillets  – allow 150-200g per person
• 3 baby fennel, sliced
• 75ml/2½fl oz white wine
• 300ml/½ pint hot fish stock
• large pinch saffron strands
• 2 tbsp boiling water
• 1 tbsp double cream
• salt and freshly ground black pepper
• 25g/1oz butter
• 1 tbsp chopped fresh chives, to serve
• 1 sprig fresh chervil, to garnish

1. Place the sliced baby fennel, white wine and fish stock into a pan. Bring to a simmer and cook for 5-7 minutes, or until the fennel is tender. Remove the fennel from the pan using a slotted spoon, set aside and keep warm.
2. Meanwhile, place the saffron strands into a small bowl with two tablespoons of boiling water and allow to infuse for 5-10 minutes.
3. Add the saffron and its soaking water to the pan with the fish stock and wine, stirring to combine.
4.  Add the turbot to the pan and poach for 1½ minutes on each side. Remove the fish from the pan with a slotted spoon and set aside with the fennel.
5. Add the cream to the stock mixture and season with salt and freshly ground black pepper. Stir in the butter.
6. To serve, lay a bed of the fennel slices on a serving plate and place the turbot on top. Pour over the saffron cream sauce and garnish with chopped chives and a sprig of chervil