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Travel

Eating my way through the French Basque country, a paradise of food

Tooting Mama
27 Comments
April 24, 2017
4 Mins read
853 Views
Piment d'Esplette

We’re just back from our Spring vacation (look at me and all my Americanisms) a week’s sojourn in Bayonne, the heart of the French Basque country. I love my food, and living in France is like landing in heaven. Then to spending a week in the French Basque country, is like arriving in a paradise of food. Yes, I literally ate my way through this holiday, as well as lolling around on a beach or two. We even ventured into Spain and introduced the kids to Pintxos. If you love your food, the French Basque country is the place to be!

The French Basque country, a paradise of food

Here are just a few of the delicious delicacies I have discovered. Some have made their way home with me!

The Foire au jambon or the ham fair

Jambon from Bayonne

The city of Bayonne is famous for its ham, jambon de Bayonne. And they even have a festival to celebrate this wonderful charcuterie. The 555th Foire au Jambon took place 13 – 16 April honouring the production of this delicacy.

I have never been to a fair that celebrates a single food product, but this is France this is what they do! And we loved it. The town was buzzing, producers from across the region proudly offered us tastings of their goods.

The city was bursting with ham – slices, tranches, hunks, chunks and legs. In the excitement of it all, we bought a kilo of jambon de Bayonne which we will work through at our pleasure.

Gateau Basque

Now, this is scrumptious.

Gateau basque is a traditional dessert from the French Basque country and can be found in pretty much all the patisseries and is served up in pretty much every restaurant.

It’s buttery, a really buttery sweet pastry cake which is filled with either creme patisserie (vanilla creamy filling) frangipane (almondy creamy filling)  or Basque black cherry jam.

My favourite was definitely the black cherry filling. I can only really liken it to a munching my way through a particularly delicious Bakewell tart minus the icing and glace cherry.

I am currently searching out recipes to make my own gateau Basque at home.

Cerise noir confiture, black cherry jam

Tasting jam in Bayonne

Cherries from the French Basque country are grown in the high altitude of the Pyrenees mountains where they thrive in the cooler climate. And it’s these cherries that are used to make the famous French Basque cerise noir confiture or to you and me – black cherry jam.

ltxassou is the home of Basque cherry production, where recipes are passed down through generations of families. The cherries are harvested by hand in June and celebrated at the ltxassou Cherry Festival, Fete des Cerises.

A little jar of ltxassou black cherry jam has made it home with me. Mine incorporates a hint of piment pepper which just takes the edge of its sweetness, I’ll be using my black cherry jam to make my Gateau Basque.

Piment d’Esplette

I came across Esplette pepper during a cooking class I took here in Paris. It’s not a super spicy chilli but adds a nice warmth to your cooking. Piment d’Esplatte is used to make Piperade, a typically Basque dish.

Me, I like to add this chilli pepper to almost everything, it’s particularly great with a tomato pasta sauce, giving it an extra zing.

Piment d’Esplette or Esplette chilli pepper is probably one of the most famous exports from of the French Basque region. Chilli peppers first arrived in France in the 16th century from South America. Initially it was used for medicinal purposes before being added to food to flavour or preserve meats.

A bit like a fine wine this chilli pepper has it’s own AOC  (Appellation d’Origine Controle) and is grown in 10 villages in the region including, of course, Esplette. And at the end of October, over 20,000 people come together to celebrate this fine pepper at the Fete du Piment.

If you are visiting the Basque region, then drop in on Esplette, it’s a lovely little village, dripping with chillis and where you can buy a jar of Piment d’Esplette!

Bayonne chocolate, the chocolate capital of France

Chocolate from Bayonne

We end back in Bayonne.

Of course, France is famous for chocolate, but in Bayonne is where the story of France’s chocolate began.

The Portuguese Sephardic jews fled the 17th century Inquisition and  settled in Bayonne setting up the country’s first chocolate factories, and the rest they say is history.

Yup, you guessed it there’s a festival of chocolate. In May the annual Chocolate Days celebrates the city’s long chocolate heritage.

And is the chocolate good? It sure is, and my lucky kids got their Easter chocolate from Bayonne, but to them, chocolate is just chocolate, to be scoffed in a quick mouthful!

French Basque country food festivals 2017

  • 13 – 16 April 2017 Foire au Jambon
  • 26 & 27 May Bayonne Chocolate Days
  • 4 June 2017  Itxassou Cherry Festival
  • 28 & 29 October 2017  Fête du Piment à Espelette

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27 Comments
  1. Hannah Jane

    April 30, 2017 11:00 pm

    That chocolate looks incredible, definitely wouldn’t last long in my household. Thank you for sharing with #bigpinklink x
    Hannah Jane recently posted…What My Kid Wore Wednesday #7My Profile

    Reply
    1. Tooting Mama

      May 1, 2017 8:50 am

      That chocolate is now all gone!

      Reply
  2. Zena's Suitcase

    April 28, 2017 3:09 pm

    I love European food, and it’s one of the best parts of going on holiday. My mouth was literally watering reading this post
    Zena’s Suitcase recently posted…Summer Holiday Wardrobe Ideas With Nutmeg @Morrisons #KidsFashionMy Profile

    Reply
    1. Tooting Mama

      April 28, 2017 8:56 pm

      It’s an amazing place to visit, so much to see, do and eat!

      Reply
  3. Lindsey

    April 27, 2017 5:21 pm

    The pepper and choclate look delicious, not something that i would eat, but to keep as a decoration.

    Reply
    1. Tooting Mama

      April 28, 2017 8:57 pm

      Noooo! Must be eaten – that chocolate has already gone in our house!

      Reply
  4. Fashion and Style Police

    April 26, 2017 1:51 pm

    I like the sound of that pepper. It sounds like what I need in my kitchen.

    Reply
    1. Tooting Mama

      April 27, 2017 10:47 am

      It should be in everyone’s kitchen! Thanks for dropping by!

      Reply
  5. clairejustine

    April 26, 2017 11:01 am

    What a lovely range of foods. The chocolates look good 🙂 I love to look around stalls like this where you get to see something different.
    clairejustine recently posted…Superfood Strawberry and Pine Nut Salad…My Profile

    Reply
    1. Tooting Mama

      April 27, 2017 10:47 am

      The chocolate shops in Bayonne are divine!

      Reply
  6. Musings of a tired mummy...zzz...

    April 26, 2017 10:44 am

    Looks like a food paradise! Lots of different flavours and things to try 🙂
    Musings of a tired mummy…zzz… recently posted…#20factsaboutmeMy Profile

    Reply
    1. Tooting Mama

      April 27, 2017 10:46 am

      Definitely a fiesta for the tastebuds!

      Reply
  7. Cath - BattleMum

    April 26, 2017 10:25 am

    All that food sounds amazing. I’d love to try the dessert with the black cherry. I bet it tastes amazing!
    Cath – BattleMum recently posted…Dragon Hunting at Tretower Castle near CrickhowellMy Profile

    Reply
    1. Tooting Mama

      April 27, 2017 10:46 am

      The food was brilliant, but hey it’s France! They take food very seriously there. I’m looking into recipes for gateau Basque with black cherry jam. Will keep you posted!

      Reply
  8. yvonne

    April 26, 2017 10:18 am

    This is my idea of heaven, food heaven 🙂 #BloggerClubUK

    Reply
    1. Tooting Mama

      April 27, 2017 10:44 am

      Oh yes a heavenly experience!

      Reply
  9. Jo

    April 26, 2017 10:08 am

    I am a vegetarian so sometimes struggle a little with French cuisine. It sounds as though they’d be plenty of choice here though! I love the sound of the chilli pepper 🙂 #BloggerClubUK
    Jo recently posted…Picture PerfectMy Profile

    Reply
    1. Tooting Mama

      April 27, 2017 10:43 am

      Yes the French aren’t very forgiving when it comes to vegetarians and vegans, but things are slowly starting to change. Yes, the chilli pepper is rather yummy!

      Reply
  10. Suzy Mccullough

    April 25, 2017 9:09 pm

    Ah the lovely Bayonne. The lovely french food. We lived in France for 14 years. I miss the fresh tasty food. You’ve taken me right back thank you.

    Reply
    1. Tooting Mama

      April 26, 2017 9:27 am

      Ahh glad I could help you revisit a few fond memories!

      Reply
  11. Lyndsey O'Halloran

    April 25, 2017 6:40 pm

    This all looks so interesting! I’m not sure I’m brave enough for the chilli though
    Lyndsey O’Halloran recently posted…Colour and Fun Children’s StationeryMy Profile

    Reply
    1. Tooting Mama

      April 26, 2017 9:28 am

      It’s not the burning kind of chilli just a pleasant warmth and glow!

      Reply
  12. S2ubeautyblog

    April 25, 2017 6:20 pm

    I’m definitely a chilli person I only just had chilli for dinner today xx

    Reply
    1. Tooting Mama

      April 26, 2017 9:28 am

      Me too! Love, love chilli!

      Reply
  13. Lucy | Real Mum Reviews

    April 24, 2017 7:49 pm

    My other half loves chilli so he’d love those! He literally adds chilli flakes to everything!! #MarvMondays

    Reply
    1. Tooting Mama

      April 25, 2017 12:00 pm

      We’re chilli lovers too!

      Reply
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Ranji Thangiah

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I'm Ranji! I am a food photographer, recipe creator, lover of Sri Lankan food which I want to share with you.

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I’ve written about Shonda Rhimes and her book ‘A Year of Yes’. ⁣
I read the book ago and it’s message still resonates with me. 
 
Shonda was known for saying no to things. Her family and friends stopped inviting her to do things because they knew she wouldn’t go.
 
This was a wake-up call - what had she missed? When she dug deep, she realised it was more about confronting her fears. 
Shonda vowed to say yes to things that scared her. And say yes to more of the right things.
 
The result was life-changing.
 
When an opportunity came my way, I pushed past the self-doubt, fear and imposter syndrome and grabbed the opportunity with a big fat YES!
 
I’ve collaborated with Hi!! Magazine (@hi_online_lk). It's Sri Lanka's glossy luxury lifestyle magazine for the island community and the diaspora. It celebrates Sri Lankan culture, fashion, travel and food. It's an honour to be in their pages! 
 
Over the summer I headed into the kitchen where I was in full recipe creation mode: researching and developing new recipes, cooking, testing, re-testing, writing and photographing these delicious dishes.
 
Some dishes are more traditional with a twist on an authentic recipe - think slow-cooked jaggery beef rib. Others are more traditional. My jackfruit biryani is a vegan crowd-pleaser. It's a great recipe for a gathering of friends that will please those that eat meat and those that don't. And some, are more fusion-style recipes such as jaggery meringues.

I hope you are excited and I have whetted your appetite.

Join my mailing list and the recipes drop into your inbox. DM me or drop a comment - I'll send you the link. 

#srilankanrecipes #londonfoodphotographer #recipedeveloper #foodcontentcreator #londonfoodstylist
Supper clubs are a thing, a scene, a food movement Supper clubs are a thing, a scene, a food movement. Supper clubs are where you find great people cooking great food.

I got to know Sohini, host of the @smokeandlime supper clubs.
 
We initially met for dinner at a small Peruvian restaurant in the Elephant & Castle, in a nondescript building, where the Formica tables wore paper tablecloths, a giant TV blasted South American football and they served the best ceviche you’ll find South of the Thames.
 
At the end of May, I ventured down Walworth Road to experience one of Sohini’s supper clubs.
 
Smoke and Lime is cosy. Eight of us gathered around Sohini’s dining table where we were treated to a feast of home-cooked Bengali cuisine.
 
Sohini’s has pioneered a no-waste kitchen. She uses every scrap of every ingredient in her cooking. Cauliflower leaves are transformed into cauliflower pate. She’s a genius at turning local ingredients into delicacies - you have to try her rhubarb pickle.
 
The two stand-out dishes were the whole deep-fried sea bass and dhal with shaved fennel.
 
The star of the evening was the puchkas. Flavour bombs, mouthfuls of intense joy. I first tasted these in Darjeeling Express, small round pastry shells filled with spiced chickpeas and potatoes, dipped into a tamarind chaat sauce. Hot, sour, sweet flavours burst in your mouth as you gobble your puchka whole.

Now I have experienced the Smoke and Lime supper club, I’m ready to try more.

What are your favourite supper clubs?

#londonfoodphotographer #supperclublondon #srilankanfoodphotographer #londonfoodwriter #foodwriter #londonfoodie #foodstories
The Alphonso mango season is nearing its end. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I got so excited about Alphonso mango season, that I ran out and bought myself a box of 12 mangoes. Way too much  to eat in one sitting. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This year I have been busy making fresh mango lassis, which my husband and children slurped to the bottom of the glass.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The no-bake mango and white chocolate cheesecake was a big hit with friends and family. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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And finally with the last of the mangoes I made this Alphonso mango sorbet. The it's the perfect summer dessert.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This super easy to make sorbet is a recipe doesn't require an ice cream. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This is one of the best way to get your mangoes to last the season and beyond. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Even though the heat has cooled off this refreshing sorbet is the perfect summer treat. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The recipe is in my bio - hop to it and treat yourself with this mango sorbet! 🥭⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#mangosorbet #mangoseason #summerdesserts #londonfoodphotographer #srilankanfoodphotographer #recipecreator
It was about a year ago I made my way to meet Glen It was about a year ago I made my way to meet Glen and take photographs of this soon-to-be new pub/restaurant on the North London scene.

Glen and his business partner Prince had just taken up residence in this pub a ten-minute walk from Highbury & Islington tube, a stone's throw from the Caledonian Road overground. 

I kind of knew the area. Back in the late 90s, this is where I hung when Upper Street was a thing, the epitome of cool, and Brit-pop rode the waves. 

The freshly painted pub with its elegant minimal decor was being prepped to throw open its doors to the public.

This was the @tamilperince 

But a year ago, nobody knew how this pub would fare. 

Dishes were being fine-tuned, the staff were given their pep talk, and excitement, apprehension and trepidation were palpable. 

The Tamil Prince serves good, solid South Indian fare. Prince, the talented chef is from Tamil Nadu. No one does a roti throw-down quite like Prince. Put this into a London pub and you're on to a winner.

Out of the tiny kitchen comes a small menu of hefty portions. 

Giant prawns asking to be peeled, teeth sunk into juicy flesh and consumed with satisfaction. Pulled beef pressed down onto a crispy dosa is begging you to pull it apart with your fingers and share it with friends. 

The menu, a year on, is tried and tested and continues to delight those making their way to N1 to chomp on lollipop chicken and scoop up their dal makhani with the crispiest, flakiest of rotis. 

The Tamil Prince opened to roaring success, critics piled in tried the food and left with their full bellies returning home to tap out glowing reviews.

The Tamil Prince is about, bundling up to N1 for a curry in a London boozer with your mates. You can't get more London than that. 

Congratulations on your first year and it was a privilege to see this all happen! #londonfoodphotographer #restaurantphotographer #commericalphotography #londonfoodie
Over the last year, I have been testing this no-ba Over the last year, I have been testing this no-bake mango cheesecake. After many tries, I have a recipe that’s easy to make and works. And to top that, it’s a show-stopper cheesecake.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This recipe contains white chocolate and double cream, therefore you can call it as a white chocolate mango dessert, a treat, a decadent treat! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This no-bake cheesecake takes a little organisation, but there’s no gelatin and no baking. What’s not to love! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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It’s a case of pouring the contents from pots into a bowl and mixing, popping in the fridge to set and there you have it a deliciously easy, creamy cheesecake.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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A decidedly wicked cheesecake that’s ready to eat.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I have used Sri Lankan-inspired flavours to create this no-bake mango cheesecake recipe. The mango and lime are a winning combination and so very Sri Lankan. The lime cuts through the almost too-sweet Alphonso mango.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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And cardamom, a feature of so many Sri Lankan recipes, is made for white chocolate. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The flavours are simply special and together, I hope, will be one of the best mango cheesecake recipes you can find!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Enjoy! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Jump to my bio to grab the recipe! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#mangocheesecake #whitechocolatecheesecake #cheesecakerecipe #nobakecake #londonfoodphotographer #londonfoodstylist #foodphotographerandstyling #nobakecheesecake #recipecreator #srilankancuisine #srilankanfoodblogger #srilankanfoodphotographer
What’s the difference between taste and flavour? What’s the difference between taste and flavour? Is there a difference? Or is it just one and the same? This was the topic of this week's newsletter.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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They are different. And come together when we eat. It’s the two senses of smell and taste that give us that pleasure when we eat a divine meal with the memories that linger thereafter. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Last week, last Tuesday, I tuned into a talk hosted by the @booklarder. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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@cynthia.uma interviewed @nikisegnit author of the Flavour Thesaurus. I bought a copy of the first volume of the Flavour Thesaurus when I started writing about food and creating recipes.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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It’s a book that yields so many flavour combinations, many of you may not have thought about. The book is part history of food, gastronomy, stories, science and recipes - if you are a food geek like me, it’s invaluable.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The first volume was published in 2010, it covered 99 flavours and 481 combined flavour pairings. The second volume of the Flavour Thesaurus has been published it covers 92 mostly plant-based flavours, from Kale to Cashew, Pomegranate to Pistachio.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I’ve been playing with Sri Lankan flavours and one I’ve become hooked on is curry leaf cooked in butter with a touch of chilli. It’s a winning combination.  I’ve been trying to recreate a chicken liver dish, which involves marinating the chicken livers in curry leaf butter, chilli and yoghurt - the taste and flavour are out of this world. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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At the moment, the recipe isn’t working.  My poor husband has had to eat my mistakes (four times and counting). I’m tweaking the recipe, I’m determined to make it work. And when it does, it’s dropping to my newsletter community first. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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To join my newsletter community go to my bio & sign up. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#londonfoodphotographer #recipecreator #foodwriter  #srilankanfoodphotographer #srilankancuisine
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I’ve written about Shonda Rhimes and her book ‘A Year of Yes’. ⁣
I read the book ago and it’s message still resonates with me. 
 
Shonda was known for saying no to things. Her family and friends stopped inviting her to do things because they knew she wouldn’t go.
 
This was a wake-up call - what had she missed? When she dug deep, she realised it was more about confronting her fears. 
Shonda vowed to say yes to things that scared her. And say yes to more of the right things.
 
The result was life-changing.
 
When an opportunity came my way, I pushed past the self-doubt, fear and imposter syndrome and grabbed the opportunity with a big fat YES!
 
I’ve collaborated with Hi!! Magazine (@hi_online_lk). It's Sri Lanka's glossy luxury lifestyle magazine for the island community and the diaspora. It celebrates Sri Lankan culture, fashion, travel and food. It's an honour to be in their pages! 
 
Over the summer I headed into the kitchen where I was in full recipe creation mode: researching and developing new recipes, cooking, testing, re-testing, writing and photographing these delicious dishes.
 
Some dishes are more traditional with a twist on an authentic recipe - think slow-cooked jaggery beef rib. Others are more traditional. My jackfruit biryani is a vegan crowd-pleaser. It's a great recipe for a gathering of friends that will please those that eat meat and those that don't. And some, are more fusion-style recipes such as jaggery meringues.

I hope you are excited and I have whetted your appetite.

Join my mailing list and the recipes drop into your inbox. DM me or drop a comment - I'll send you the link. 

#srilankanrecipes #londonfoodphotographer #recipedeveloper #foodcontentcreator #londonfoodstylist
Supper clubs are a thing, a scene, a food movement Supper clubs are a thing, a scene, a food movement. Supper clubs are where you find great people cooking great food.

I got to know Sohini, host of the @smokeandlime supper clubs.
 
We initially met for dinner at a small Peruvian restaurant in the Elephant & Castle, in a nondescript building, where the Formica tables wore paper tablecloths, a giant TV blasted South American football and they served the best ceviche you’ll find South of the Thames.
 
At the end of May, I ventured down Walworth Road to experience one of Sohini’s supper clubs.
 
Smoke and Lime is cosy. Eight of us gathered around Sohini’s dining table where we were treated to a feast of home-cooked Bengali cuisine.
 
Sohini’s has pioneered a no-waste kitchen. She uses every scrap of every ingredient in her cooking. Cauliflower leaves are transformed into cauliflower pate. She’s a genius at turning local ingredients into delicacies - you have to try her rhubarb pickle.
 
The two stand-out dishes were the whole deep-fried sea bass and dhal with shaved fennel.
 
The star of the evening was the puchkas. Flavour bombs, mouthfuls of intense joy. I first tasted these in Darjeeling Express, small round pastry shells filled with spiced chickpeas and potatoes, dipped into a tamarind chaat sauce. Hot, sour, sweet flavours burst in your mouth as you gobble your puchka whole.

Now I have experienced the Smoke and Lime supper club, I’m ready to try more.

What are your favourite supper clubs?

#londonfoodphotographer #supperclublondon #srilankanfoodphotographer #londonfoodwriter #foodwriter #londonfoodie #foodstories
The Alphonso mango season is nearing its end. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I got so excited about Alphonso mango season, that I ran out and bought myself a box of 12 mangoes. Way too much  to eat in one sitting. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This year I have been busy making fresh mango lassis, which my husband and children slurped to the bottom of the glass.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The no-bake mango and white chocolate cheesecake was a big hit with friends and family. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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And finally with the last of the mangoes I made this Alphonso mango sorbet. The it's the perfect summer dessert.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This super easy to make sorbet is a recipe doesn't require an ice cream. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This is one of the best way to get your mangoes to last the season and beyond. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Even though the heat has cooled off this refreshing sorbet is the perfect summer treat. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The recipe is in my bio - hop to it and treat yourself with this mango sorbet! 🥭⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#mangosorbet #mangoseason #summerdesserts #londonfoodphotographer #srilankanfoodphotographer #recipecreator
It was about a year ago I made my way to meet Glen It was about a year ago I made my way to meet Glen and take photographs of this soon-to-be new pub/restaurant on the North London scene.

Glen and his business partner Prince had just taken up residence in this pub a ten-minute walk from Highbury & Islington tube, a stone's throw from the Caledonian Road overground. 

I kind of knew the area. Back in the late 90s, this is where I hung when Upper Street was a thing, the epitome of cool, and Brit-pop rode the waves. 

The freshly painted pub with its elegant minimal decor was being prepped to throw open its doors to the public.

This was the @tamilperince 

But a year ago, nobody knew how this pub would fare. 

Dishes were being fine-tuned, the staff were given their pep talk, and excitement, apprehension and trepidation were palpable. 

The Tamil Prince serves good, solid South Indian fare. Prince, the talented chef is from Tamil Nadu. No one does a roti throw-down quite like Prince. Put this into a London pub and you're on to a winner.

Out of the tiny kitchen comes a small menu of hefty portions. 

Giant prawns asking to be peeled, teeth sunk into juicy flesh and consumed with satisfaction. Pulled beef pressed down onto a crispy dosa is begging you to pull it apart with your fingers and share it with friends. 

The menu, a year on, is tried and tested and continues to delight those making their way to N1 to chomp on lollipop chicken and scoop up their dal makhani with the crispiest, flakiest of rotis. 

The Tamil Prince opened to roaring success, critics piled in tried the food and left with their full bellies returning home to tap out glowing reviews.

The Tamil Prince is about, bundling up to N1 for a curry in a London boozer with your mates. You can't get more London than that. 

Congratulations on your first year and it was a privilege to see this all happen! #londonfoodphotographer #restaurantphotographer #commericalphotography #londonfoodie
Over the last year, I have been testing this no-ba Over the last year, I have been testing this no-bake mango cheesecake. After many tries, I have a recipe that’s easy to make and works. And to top that, it’s a show-stopper cheesecake.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This recipe contains white chocolate and double cream, therefore you can call it as a white chocolate mango dessert, a treat, a decadent treat! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This no-bake cheesecake takes a little organisation, but there’s no gelatin and no baking. What’s not to love! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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It’s a case of pouring the contents from pots into a bowl and mixing, popping in the fridge to set and there you have it a deliciously easy, creamy cheesecake.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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A decidedly wicked cheesecake that’s ready to eat.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I have used Sri Lankan-inspired flavours to create this no-bake mango cheesecake recipe. The mango and lime are a winning combination and so very Sri Lankan. The lime cuts through the almost too-sweet Alphonso mango.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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And cardamom, a feature of so many Sri Lankan recipes, is made for white chocolate. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The flavours are simply special and together, I hope, will be one of the best mango cheesecake recipes you can find!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Enjoy! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Jump to my bio to grab the recipe! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#mangocheesecake #whitechocolatecheesecake #cheesecakerecipe #nobakecake #londonfoodphotographer #londonfoodstylist #foodphotographerandstyling #nobakecheesecake #recipecreator #srilankancuisine #srilankanfoodblogger #srilankanfoodphotographer
What’s the difference between taste and flavour? What’s the difference between taste and flavour? Is there a difference? Or is it just one and the same? This was the topic of this week's newsletter.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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They are different. And come together when we eat. It’s the two senses of smell and taste that give us that pleasure when we eat a divine meal with the memories that linger thereafter. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Last week, last Tuesday, I tuned into a talk hosted by the @booklarder. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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@cynthia.uma interviewed @nikisegnit author of the Flavour Thesaurus. I bought a copy of the first volume of the Flavour Thesaurus when I started writing about food and creating recipes.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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It’s a book that yields so many flavour combinations, many of you may not have thought about. The book is part history of food, gastronomy, stories, science and recipes - if you are a food geek like me, it’s invaluable.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The first volume was published in 2010, it covered 99 flavours and 481 combined flavour pairings. The second volume of the Flavour Thesaurus has been published it covers 92 mostly plant-based flavours, from Kale to Cashew, Pomegranate to Pistachio.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I’ve been playing with Sri Lankan flavours and one I’ve become hooked on is curry leaf cooked in butter with a touch of chilli. It’s a winning combination.  I’ve been trying to recreate a chicken liver dish, which involves marinating the chicken livers in curry leaf butter, chilli and yoghurt - the taste and flavour are out of this world. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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At the moment, the recipe isn’t working.  My poor husband has had to eat my mistakes (four times and counting). I’m tweaking the recipe, I’m determined to make it work. And when it does, it’s dropping to my newsletter community first. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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To join my newsletter community go to my bio & sign up. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#londonfoodphotographer #recipecreator #foodwriter  #srilankanfoodphotographer #srilankancuisine
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About Me

Ranji Thangiah

Food writer, recipe creator and photographer

I'm Ranji! I am a food photographer, recipe creator, lover of Sri Lankan food which I want to share with you.

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