Blog by Eniko Fejer RSS

Forced rhubarbs are in season so this time I turned them into a dessert.

Preheat the oven to 180C.

For the compote
300g peeled and chopped rhubarb
150g strawberries (if they are big cut them half or quarter)
80g caster sugar
4cl apricot brandy

Cook the rhubarb, sugar and the alcohol on the hob on medium heat for 8 minutes. Add the strawberries and cook the compote until they start to break down and release their colour, about two more minutes.
Put in a baking dish.

For the crumble
120g plain flour
80g caster sugar
20g ground almonds
100g cold butter, cubed
1/2 tsp baking powder
Pinch of salt

Mix everything with your hands until it becomes crumble.
Cover the compote.

Bake for...

I was 'chef of the week' on the program - Making a meal of it - on BBC Radio 2 between 27 January - 30 January 2025.

You can find the scripts of the three ingredients meals below. Enjoy!

Monday, 27th January 2025 - Intro

“Hello, I’m Eniko Fejer, the private chef at Chef to Home.
I live and mostly work in Norfolk. I’ve been a chef for 16 years. I’m known for my European fine dining cuisine and my elegant private dining events like family dinners, birthday celebrations, special occasions and friends get togethers. I cook in holiday lets, manor houses and private homes.
I love cooking for people because each meal is different and I can be creative with my...

Gerbaud is a 160 year old Cafe and confectionery in Budapest. It was founded by Henrik Kugler in 1858. In 1882 (in Paris) he met with the Swiss pastry chef Emil Gerbaud. Kugler invited him to Budapest and asked to be business partners. In the next few decades Gerbaud grew and modernised the business with his specialty pastry offering. The shop became a well known establishment in Europe and Emil Gerbaud won various awards for his work.

This dessert is one his creations. 4 layers of soft pastry with grounded walnut and apricot jam in between the layers. It has a simple chocolate topping. Time...

Christmas gift ideas for foodies who are bored of the biscuit, mediocre cheese, hamper, booze, marmalade, 'smells like food' candles style recommendations.

1) Chef to Home Gift Card
A thoughtfully chosen gift card makes a great gift. It gives the recipient some decision-making power, and it takes some of the pressure off you. Our gift card offers the recipient a new opportunity to try restaurant quality food by a personal chef in the comfort of their home or chosen venue. 

2) Truffle Pig Art's truly elegant food and chef related pictures.
They are 'sharp' as we say in the kitchen when a dish is clean, elegant and impeccable...

Celebrating autumn with a seasonal beetroot, cavalo nero and labneh salad.

Recipe (for 2 as a main, for 4 as a side)

Ingredients
2 large beetroots
2 medium sized courgettes
1 small bunch of Cavalo Nero (black cabbage)
Olive oil
Butter
Turmeric
Salt
Pepper
Balsamic vinegar
Freshly chopped mint
Freshly chopped parsley
6 balls of Labneh (strained yoghurt often used in Middle Eastern cooking)
Pea shoots

Cook the beetroots in salted water, it will take a few hours. Peel them and cut into pieces. Drizzle balsamic vinegar over them.

Slice the courgettes, rub them with olive oil and salt. Pan fry the slices in a hot pan until they are cooked and...