Hello! Welcome to Team 5 - lovely to meet you.

Under here you'll get the recipes from our video, and also a mini-blog about what we got up to that fateful Sunday in London...this is what we cooked:

nom: Starter: Tricolore Salad with honey and balsamic dressing:

The crazy thing about Food 2.0 is that we were so passionate about taking part, and so honoured to be invited, that we said “yes” without any hesitation.

At our first meeting, we realised we’re both very fussy eaters (but prefer the word “discerning”) - after a few worried sentences about what on earth we were going to cook, we decided instead to write a “hate” list and a “love” list, and, following some more scientific "diagrams"...

... we finally had our master plan.

Both Tiara and I don’t eat meat, although I eat fish - so it was easy enough to decide on a veggie menu (although I was tempted to make yummy yummy sushi)

For more about what we got up to, please watch our videoblog:

No longer will I scoff at the chefs on those reality-tv-type cookery programmes - getting three dishes ready for eating simultaneously is definitely a learned skill and not a natural one - thank goodness the lovely people from the Cookery School were there to hold our hands (and rather worryingly pass us really sharp knives) when we needed them.

After presenting our dishes to the judges in a bizarre procession (not dissimilar to the kind of ritual reserved for offerings - I'm sure I've seen something similar on Stargate), we were freed from any further food obligation, and allowed, happily, to taste everyone's fantastic and inventive dishes.

After gorging ourselves into a food coma, we tidied up, and then went on with our lives, glad to have participated in such a fun day for such a great cause.

And now for the recipes, and some restaurant alternatives!

Look down:

Tricolore Salad with Honeyed Balsamic Dressing

Starter:
For the salad:
4 beef tomatoes, sliced and cored
1 pk small mozzarella balls
2 nice ripe avocados
100g rocket/watercress/small salad leaves
few leaves of fresh basil, torn

For the Dressing:
2 tbsp honey
2 tbsp aged balsamic vinegar
1 tbsp extra virgin olive oil
Salt and pepper to taste

Mix dressing. Arrange tomatoes, mozzarella and avocado on plate. Gently ball a small handful of leaves and balance on top of plate. Place dressing around plate, then scatter torn basil leaves round the outside.

By the way, if you fancy some good solid italian food without having to slice anything, pop here for an easy option.

Mushroom Ménage on Summer Rosti with Fresh Asparagus and Spinach Puree

Main Course:
For the Rosti:
6 potatoes, peeled, par-boiled, left to cool, and grated.
¼ onion, finely chopped or grated
1 egg, beaten
Pinch Salt/pepper

Mix ingredients together and pan fry for about 5 mins either side on a high heat.

For the Mushroom ménage:
300g oyster mushrooms / closed cup mushrooms,
(100g chopped finely, 200g sliced)
1 clove garlic
Large Knob of butter
small amount of olive oil
Thick cream to taste
Seasoning to taste

Sauté mushrooms with butter, oil and crushed garlic over a moderate heat for around 5-7 mins– add thick cream, sauté for 3-5 mins with the cream, add seasoning to taste.

For the Spinach pureé:
Blanch 100g spinach, dash of olive oil, pureé - easy (if you have a food processor).

For the Asparagus:
Blanch 4 asparagus spears per person in boiling water for 2-3 mins, pan fry with a little garlic and butter to finish.

Arrange elements on plate, and then sit back and relax.

By the way, if you want an amazing mushroom experience, and can't be bothered to cook, just go here instead.

Toffee Apple Meringue Pie(s)

Dessert:
For the pastry:
150g flour
100g butter
50g icing sugar
1 egg, beaten
splash of water (or milk) if needed
Rub 150g flour, 100g butter, 50g icing sugar cubed, rub into the flour. Once it’s all rubbed in, add one beaten egg, splash of water or milk, start to knead until it forms a dough, then roll out and cut to desired size (one big pie or lots of mini pies). Blind bake (i.e just the case) for about 15 mins in the oven at 200 degrees.

For the filling:
100g granulated sugar,
3 large bramley apples, peeled, cored and chopped.
50ml water
Cinnamon, lemon juice, maple syrup to taste

Add the 100g granulated sugar to 50ml water, heat gently – when it starts to caramelise, add the cubed apples directly to the pan, then add 2tbsp maple syrup, cinnamon and lemon juice if wished. Cook for 2 mins or so, apples should be cooked but still firm. Place in pre-cooked pastry case.

For the Meringue
6 egg whites
25g icing sugar

Beat 6 egg whites until they form stiff peaks – fold in 25g icing sugar then spoon over top of apple and pastry, and the whole thing goes back into the oven at 180 degrees. Timing: one big cake 45mins, individual cakes 15-20mins

By the way, if you want a sublime dessert experience, and can't be bothered to go through this crazy recipe, why not go here instead and order the chocolate jasmine dessert.

Nom. Nom. Nom.

Thanks for reading this far, and hopefully you've enjoyed this page enough to give us a vote!

Our Blogs:

LJ Rich, TV Technologist, Music Composer, Vlogger and Geek / Life on TV

Tiara Diamond, Burlesque Dancer, Actress / Pastry queen.

Finally, we'd like to say a very special thanks to all the sponsors and organizers (listed on the right) for making this event so successful - your kindness and hard work was inspiring!

Kitchen Host & Sponsor

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