This is a dessert that consists of a milk poached soft meringue that floats on crème anglaise. It is served cold or at room temperature. There is also a French variation ‘Île Flottante’ and a 19th century American cookbook mentions it as a 4th July dessert.
I first came across this dessert in my childhood. My grandmother used to make it, and I remember visiting her on one Sunday afternoon. She used to have a north facing ladder with thick walls and...
A selection of canapés is a popular option on our events before the dinner. Especially during the summer months when they can be enjoyed in the garden with a few drinks.
Pictured below is ‘Steak Tartare on Poppy Seed Bread’
I often got asked if I cook Hungarian or Eastern European food. And the answer is no. I very rarely cook the food of my heritage in this business … if ever to be honest. However, I like to incorporate ‘ingredients’ or ‘elements’ that are typical to the region I grew up. Poppy seeds are one of them. In this part of the world the culture doesn’t really know what to do with them apart from using it in industrial...
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...
