Blog by Eniko Fejer RSS

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...

I’ve got to be honest - these past few weeks selling my pop-up dinner have really pushed me out of my comfort zone. In an ideal world, I’d just cook and share foodie experiences with my guests. My biggest challenge in this business is to reach the right niche who share the same passion as me about food and everything around it. I felt vulnerable and exposed through the process of planning. I knew I was making progress, and I don’t even try to hide it at this point, doing something first is terribly hard.

Being organised and triple check everything helped. Prepping and cooking the dishes helped. Switching on the extraction after we arrived at the venue...

‘Intimate’ means being close.

As a private chef I get to cook really close to the guests. Being on show is a constant reoccurrence. Dining at the chef’s table by booking a private chef and a suitable venue is no longer an unreachable goal.

But how do I do it?

I overtake the kitchen for the evening, I set the table, I cook, I serve the dishes, I explain them and will give as much space and privacy as the guests need. I am happy to engage in chats and foodie discussions, even with younger kids, but I will not force it. I let the guests...

The weather got rather chilly in the last couple of days. I don't know about you but at times like this I crave for hot soups.

Below is my quick and easy spicy squash and coconut soup.

Serves 4

Ingredients

1 tbsp vegetable oil
2 shallots, finely diced
2 cloves of garlic, chopped
3cm long ginger, peeled and finely diced
1 medium sized butternut squash, peeled and chopped into cubes
Salt and pepper
1 pinch of medium chili powder
1 tsp of garam masala
200ml vegetable stock
400ml can coconut milk
1 tbsp dark brown sugar
Lime juice to taste (approx 1/2)
To garnish: freshly grated lime zest,...