March 2021
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Hello! How are you? It’s beginning to feel a bit like spring isn’t it? I did love all the snow over half term to give everyone “something to do”, but I am glad now that we can start to see the buds growing and there is warmth in the air. It certainly makes you feel a bit more hopeful doesn’t it! FORK AND CORK We have put together what we think is a really lovely Mother’s Day offer for you. In fact, why not make it a reason to celebrate all women in your life after this lockdown year (really a year?!). It’s also International Women’s Day next week, so why not celebrate both! Chocolate and wine are indulgent and this combination is the perfect treat for Mother’s Day. We have put together some beautiful hand-made dark chocolate prosecco truffles dusted in cocoa, a red Marco Porello “Birbet” sparkling sweet wine, tasting notes for the wine and chocolates and a bud flower posy. We can send these boxes anywhere in the UK, as well as local delivery in Edinburgh. Beautifully aromatic, this wine is full to the brim of fresh, fruity, sweet and delicate flavours with a vibrant ruby colour. The tastes of ripe raspberry flavours and wild strawberry notes are a perfect combination for the chocolate truffle. The wine goes perfectly with the soft light mousse truffle with its delicate crunch of coated dark chocolate dusted in cacao. The wine is best served cold served in a flute glass. When Joanne and I were tasting the two, socially distant of course, I could have sat down and drank a few glasses whilst nibbling the truffles. Oh and the wine is only a light 5% alcohol, so no wild headaches in the morning either. To order you can link through my website and we will plan your delivery! Cut of date for ordering is Tuesday 9th March . Click the contact button below! We are excited to hear from you and to spread a bit of spring brightness, love and cheer to the amazing women in your life!    NEWS ! WHAT I’VE BEEN UPTO…  Wild Swimming You won’t be surprised to hear I’ve been keeping up my regular wild swimming. I had a change of scene to swim at the weekend, dipping under a waterfall at Flotterstone, Pentland Hills. It certainly was reviving putting yourself under the forceful torrent (the hat came off BTW!). Bit of a brain freeze but unbelievable invigorating! Wim Hof cold shower anyone? It certainly makes you feel alive! Take care and happy cooking. I’m looking forward to hearing from you soon, Nichola Come and join me over on Instagram for the most up to date news on what I am up to, and for all Fork and Cork Details. Looking forward to seeing you over there!  |
January 2021
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Hello! Welcome into 2021… ! I have to say I did not think I would be sending my January news letter with us in another lockdown! I can’t imagine anyone who is not feeling their spirits have dampened slightly, but we need to keep going .. with more home schooling(!)… and keep safe. FORK AND CORK – A UNIQUE FOODIE EXPERIENCE I was really grateful to have event’s on in December , mainly corporate Christmas events which were a great success. It’s not ideal for everyone entertaining over zoom, having been online all day, but when there is great food and wine to enjoy, I think this definitely raises the spirits! Joanne puts together a fantastic wine masterclass, which really brings the food and wine together beautifully. We had some great feedback which is always lovely to hear, and I’m sure now in lockdown 2 these events will continue. Quote “We had an absolutely fantastic virtual Fork and Cork experience for our Christmas party, The food was amazing and the wine parings were delicious. Everyone agreed the event far exceeded expectations and that it was a fantastic way for us to celebrate Christmas whilst socially distancing. Thank you again!” Corportate client For any special event you may have had to cancel, but would still like to celebrate, please do get in touch . We’d be delighted to host some New Year cheer to you and your friends , family and work colleagues with our online virtual Foodie Wine experiences. Do get in touch! BURNS NIGHT 25TH JANUARY 2021 The perfect way to Coorie in this January. Joanne from “Swirl Sip Soclaise ” and I are getting our Burns zoom events planned . Gather your friends and come together to celebrate Scotland’s most celebrated Bard ! A classic 3 course Burns supper, fabulous whiskey, delicious wines, good music and poetry , there’s no experience quite like a Burns night celebration ! I will be catering your delicious supper , Joanne will be pairing and delivering an awesome whiskey tasting . All you need to do is invite your friends!! Everyone will be given a gift of a flower posy of Scottish thistles, greenery from my garden and tartan ribbon to decorate your table . What’s not to love? Do get in touch through my contact page on my website for more information.   Back in October I had an amazing job opportunity to work with Amelia&Co Productions for “Zara Home”. We were in a Covid bubble in the Scottish Highlands, staying at the beautiful Gairnshiel Lodge. I was so grateful to Ameila for offering me this opportunity and i had the most brilliant week cooking for the Zara team whilst they were taking their photographs. I will be so delighted when I can get back to cooking and connecting with clients again! Here’s hoping it won’t be to long! Quote “I can’t thank you enough for all your hard work this week. It was epic! You were definitely one of the team that made such a positive impact on the job. The food was wonderful and everyone truly enjoyed it all.” Amelia  BESPOKE EVENTS As ever, do get in touch for any future parties, events or bespoke dinners you’d like to plan. I’d be delighted to start planning some joy and happiness for you once this year get’s back to normality! NEWS ! WHAT I’VE BEEN UPTO…  Wild swimming I am LOVING my wild swimming! It has been the one outdoor activity I am officially obsessed with! I am very lucky to live near to Threripmuir reservoir. Over Christmas, I experienced my first ice swim. Skins, no wet suit!! Many people will say I’m bonkers, but there is something unbelievably magical to get in to such cold water. The last time I went the water temperature was 2oC! I’m now searching for the ice.. and thankfully with the weather being so cold Threipmuir is not melting fast! Hurray!  Otherwise we have been enjoying walks in the Pentland hills, board games, movies as well as reading some great books. “The Midnight Library” by Matt Haig and “Why we swim” by Bonnie Tsui to name a few. Eating seasonal ,warming soups and slow cooked stews is key for me to try and keep that heart warming feeling alive. The simple things I feel are the best things to keep us feeling normal. Cosy blankets, a book with a warming cup of tea and a freshly made healthy snack are what I’m enjoying for a bit of “me” time. “Coorie in” has never been more prevalent.. as well as booking in for a Fork and Cork experience ! Take care and happy cooking. I’m looking forward to hearing from you soon, Nichola  Come and join me over on Instagram for the most up to date news on what I am up to, and for all Fork and Cork Details. Looking forward to seeing you over there!
Nichola Pearce
enquiries@nicholapearce.com Nicprivatechef- Instagram You have kindly signed up for this email/ blog post. If you do not wish to receive this email anymore do unsubscribe
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Entertaining in The New Normal October 2020
Hello!
Goodness what a year it’s becoming. How best to entertain this winter is becoming trickier by the day! No matter, it’s still important be able to have fun, dine with friends and family, eat delicious food and nourish our souls during these restricted times. I have the perfect plan for you to enable you to keep connected with your nearest and dearest.
FORK AND CORK – A UNIQUE FOODIE EXPERIENCE
I have partnered with wine Sommelier Joanne from “Sip Swirl Socialise” to offer you a completely new way to enjoy a dinner party with your friends. And you don’t need to cook! From the safely of your own homes you’ll enjoy a special evening all on zoom, bringing heart-warming togetherness while apart.
Seasonal foodie treats, bringing the feeling of mountains and snowy slopes to your tables. Imagine a cosy Coorie night in with candles, delicious food perfectly paired wines, enjoying laughter and fun with friends and family.
Alterative Christmas entertaining
How about using us as your Christmas party event. We’d be delighted to bring this to you , your friends, and your work colleagues ! Get the Christmas decorations up to show your friends as your back drop for zoom! Christmas bookings will receive mouth -watering homemade Christmas pies with a macaroon toped with sprinkled with almonds.
Quote
“Guys you honestly knocked it out the park! The other couples were so impressed with the food and drink pairings. The wine was delicious and the food divine. Some sore heads this morning but lots of good memories” -Marianne Hogg July 2020
What’s on offer in our Fork and Cork Unique events
Designed for 4 + couples or 6 + friends in Edinburgh or surrounding area
Seasonal charcuterie board with melting oozing camembert cheese , with pecan apricot and jalapeno chillies, “Great Glen” green pepper venison salami, pork terrine, piccalilli, rosemary crackers, sourdough bread , rosemary salted new potatoes. All homemade perfect deliousness.
Miso salted chocolate brownie
2 full bottles of beautifully paired wine by Joanne
40 minute wine pairing master class with Joanne on zoom , including food chat with myself.
Continued zoom access for you to keep dinning with your friends.
A small flower posy from myself to you as a grateful “thank you”
£120 per couple £75 per friends / setting for one.
Please do get intouch to book your event through my contact page on my website!
BESPOKE EVENTS
As ever do get in touch for any future parties, events or bespoke dinners you’d like to plan. I’d be delighted to start planning some joy and happiness for you once this strange old year is over. I hope to hear from you soon to book a Fork and Cork experience or a bespoke event ! Follow me on Instagram – Instagram.com/nicprivatechef/ to keep up to date with all my news!!
Hasn’t it become a thing to be all perfect in front of the screen.. flowers, a candle, tidy shelf all arranged. However, I had a little chuckle when I spied my slipper in the shot! And my tupperware was the perfect prop for my laptop!(wine however was very tasty!) I do love doing these zoom wine tastings with Joanne on a Saturday night! Do get intouch to book your dinner with friends and family!
Filming with Neil from ” Grand Gesture Films” Love the behind the scene props don’t you!!
I had super fun day filming and creating food content for my website, social media and sending to potential clients! Neil from “Grand Gesture films ” and I had a really enjoyable day. The short films will be previewing soon and I can’t wait to show you them!
Stay Safe, Stay Healthy And Keep Cooking
How are you all doing? I hope you and your families and friends are all keeping safe in these strange and uncertain times. I haven’t written a blog in nearly a year! Where has the time gone? At the end of last year I was desperate for some time. I was exhausted from our house extension and extremely busy with work and now, here we are, for some of us, with more time than we thought we’d have. To be fair, I didn’t think we’d be suffering from a pandemic and all its worries, but it has given me more time to think and take stock (amongst home schooling with 3 kids…but you know…there’s still time!)
Two of my key objectives over the last month have been to refresh the content on my website and to re-boot my blog page. Please do go and check out my newly updated website. I’m so excited about it and I’d love to hear your thoughts on it as well! www.nicholapearce.com
Last year, I had some amazing jobs with some super fun guests. From film and photo shoots with Loudmouth Productions and Ameilia & Co, cooking at some amazing houses in and around Edinburgh, Callandar, Perthshire and beyond, to cooking up a storm for birthday parties, stag and hen parties, weddings, anniversaries, wine tastings and corporate functions, all with a healthy, colourful and floral flair. Phew, it was super busy!
OFFER
Most of us probably can’t recall when we weren’t able to see our friends and family so, when we do, let’s hope there’s lots of celebrating, hugging and laughter!
When we are allowed to be social again, I’d be delighted to come and cook for those special occasions. As a thank you for booking, I’d be delighted to include complimentary tablescape, such as posies for place settings or decorations for your dinner table…I love being creative with flowers, as much as my food. See my website for some tablescape inspiration and see how it can really add value to any event! Please message me through my website and start getting excited about planning for future fun gatherings! enquiries@nicholapearce.com
NEWS
As my work has been “put on hold” for now, each week I have been giving some “baking donations” to key workers as a thank you. So far, I have donated to the Scottish Ambulance Service at South Queensferry, the Theatre Recovery Unit at the Sick Kids’ Hospital in Edinburgh and Police Scotland working out of Redford Barracks, Edinburgh. I’ve had some great feedback from everyone which has been lovely to hear.
I’ve also been helping with fruit and veg deliveries to our neighbours from my suppliers…little things but it’s the little things that I think everyone now is appreciating, connecting with neighbours you didn’t know and giving something back to the community.
I have also been doing “lives” on Instagram each week which has been lots of fun. Go check out my Instagram account “Nicprivatechef” for all the details!
RECIPE
In the meantime, here’s a super nutritious snack for you. As well as keeping our work and businesses going, home schooling children, exercising and dealing with the mental health impact of Covid 19, it’s important to make some quiet time for ourselves.
Energy balls… healthiness in a nugget! You’ll need a magimix for this recipe.
200g whole almonds blitzed in the magimix for 30 seconds
400g stoned and chopped dates- medjool are the best to use
4tbsp raw cacao powder
2 tbsp chia seeds
2 tbsp coconut oil
2 tbsp almond butter
2 tbsp water
Method:
Once the almonds are blitzed add the rest of the ingredients. Blitz in the magimix until all are combined. Take the mixture out the bowl and roll into balls. Store in a container. They keep in the fridge for weeks…if you can resist them!
It’s the small things for me just now. Take care and I look forward to hearing from you!
Sunshine in a bowl
Hello!
How often do you try something new, rather than same old, same old? Cooking can become a bit like that. Weekly menu’s, with the same shopping lists, makes life easy, as we don’t need to think as much but it’s not the most inspiring tactic?
In order to savour new tastes and to experience different ways of cooking, we need to put in a bit of effort. I spend loads of time looking through recipe’s and often create new menu’s for my clients, which is great as it pushes me outside my comfort zone. However, I’ve realised I don’t do enough of that with my own children!
We’ve just had a beautiful holiday weekend with the most glorious sunshine and warmth. We have enjoyed countless outdoor activities that have been fun and inspiring and has made me realise that life can be less stressful by injecting some simple ‘fun’ back into our lives…swinging on swings, walking in the woods, swimming in the cold sea or jumping on trampolines.
Having apicnic in the sunshine using my Granny’s picnic basket brought a bit of nostalgia to the picnic rug conversation. Eating outside gives rejuvinated energy to meal times. So how about making some new dishes and playing a little with food to stop the same old, same old?
One of the new recipes that I made was this delicious garlic and basil tomato and bread salad. Simple but gorgeous on taste. Olive oil is infused with garlic and anchovies, herbs are used in good quantity, ripe red and yellow tomatoes are cut in half to give sumptuous colour with tasty, toasted sourdough chunks. This is a bright, inspiring salad which can either be used as a side with a summer roast or as a salad to be easily transported for your sunny day picnic. It would also work extremely well as an accompaniment to a savoury tart, cold meats, or hummus and avocado dip. The list really is endless. My children love this and as they are my biggest critics, when they refer to it as “sunshine in a bowl” I take that as a big thumbs up! ‘Sunshine in a Bowl’ will definately be on my list of favourite salads to eat this summer.
If you areplanning any celebrations over the coming months why not get in touch? Take a look at my website and check out my new ‘Catering’ page for some ideas. I’d be delighted to cater for any culinary activity and I’d love to work with you to create your bespoke event.
Kids cooking courses, nutritional workshops, plus other exciting events are coming up after the Summer, once my house has been renovated! So watch this space for updates! I’m delighted that you have taken the time to read this and I hope you get inspired by eating this delicious recipe with family or friends.
Tomato and toasted sourdough salad with infused garlic and anchovy olive oil dressing
Serves 4 as a side dish to any meal
4 crushed garlic cloves
6 anchovy fillets in oil drained and chopped
110ml olive oil
100g sourdough crusts on and cut into 2cm chunks
500g ripe tomatoes – red, yellow, green if you can find them cut into 4 cm chunks or cherry tomatoes halved
1 lemon zested and also squeezed
1tbsp capers roughly chopped
5g chopped parsley
5g basil leaves chopped and some also used for decorating
1 tsp chilli flakes
Flaked sea salt to taste
Method
1. Put the 1st three ingredients into a pan along with ½ tsp salt. Heat the oil and cook gently without burning the garlic and anchovies for 10 minutes which you want to be soft to mash them. Don’t let the oil bubble as this means the oil is getting too hot. You will begin to smell the gorgeous rich aroma of the infused oil. Leave to one side.
2. Place the bread chunks onto a tray and toast in the oven till well golden and brown. You do want the bread to be crisp.
3. Once ready add the bread chunks to the oil and mix together well. Take out the bread and place into your serving bowl. Leave the excess oil garlic and anchovy for later.
4. Mix the tomatoes, lemon zest, lemon juice, capers, parsley and mint together and sprinkle with pepper.
5. Once you are ready to serve, add the tomato mixture to the bowl of bread. Mix and toss well together. Drizzle over the rest of the infused oil, add the chilli flakes and you are ready to serve. I also add a sprinkling of Maldon salt too over the top which can be omitted if wished. Enjoy the taste of sunshine in a bowl!
Winter warmers
Autumn has now well and truly faded and winter is beginning to take hold with Christmas just round the corner. It’s a busy time of year for all of us, with never enough hours in the day to get things done. However, I am finding that as I get older, taking some time out is good for the soul and infact I’m realising that the endless list gets done a lot quicker when you’ve quieted the mind and done something relaxing. Eating food that you have made yourself is one of those things that really does give you a unique sense of satisfaction, especially at Christmas.
I’m giving you a recipe for Cranberry Compote which I love as my turkey accompliment. I appreciate there are a variety of dishes that we can cook for Christmas lunch now but I still love the traditional turkey with cranberry sauce for 25th December! This compote is delicious- with the addition of apples and rum and caramelised butter, it tastes creamy and rich. I love seeing cranberries cook once they turn hot and their gorgeous red colour bursts through. Putting this into a kilner jar would make the perfect gift, with a festive label tied round. It lasts for a good few weeks in the fridge and I would recommend warming it through to get the best flavour.
There may be some of you who have not made cranberry sauce like this so go on, surprise your family and take an hour out of your day to try something new and delicious. “Creating” in the kitchen is good for the soul. Have a warm and nurturing Christmas “thyme”.
Cranberry Compote
Serves 8-10
4 eating apples
50g unsalted butter
2 tbsp maple syrup
4 sprigs thyme
300g fresh or frozen cranberries
50 ml spiced rum or brandy (we used brandy)
Peel and core the apples, then roughly chop. Set aside
Melt the butter in a pan and golden and bubbling
Stir in the maple syrup and leave to caramelise for a few seasons
Add the apple, cranberry, rum ( brandy) and thyme
Mix well together and leave to cook for 15 mins on a gentle simmer
The cranberries should have burst to reveal their gorgeous colour and the apples will have softened.
Put into to your sterilized jam jar and leave to cool
This will keep in the fridge for a few weeks
A gorgeous present to give for Christmas!
Preserving Autumn
So, I’ve been looking at the photos I wanted to use for my article and the thing that I noticed was the bright vibrant colour. We are in Autumn now. Today as I’m typing it’s a glorious October day, the sun is fabulously warm and the skies are blue, with a slight briskness to the day. While I’m looking out the window I have the River Tay flowing past the window. It is such a relaxing sight.
I am working at Eastwood house in Dunkeld, a beautiful house cooking for clients who are attending a workshop by Ponderosa and Thyme, iconic American florist run by Katie Davis. The guests this week are in for a treat with amazing creative floristry workshops and some beautiful Scottish food.
I have made plum and stem ginger jam, with the plums from my neighbour’s tree; clementine vanilla and whiskey marmalade (recipe by Flora Snedden from the The Bake Off)), apple and plum compotes for breakfast with star anaise and cinnamon, with apples from my garden. It’s been so inspiring to cook Autumnal food this week.
I would really recommend you getting out into the countryside, foraging or just walking and enjoying the countryside and getting into your kitchen at home and preparing some delicious Autumnal food for your table. As the nights draw in and the evenings get darker, there is a feeling to start hunkering down with blankets, hot water bottles to keep the batteries recharged. It’s a great time to be mindful of what is happening around us; hearing the geese migrating the skies and watching the Autumn leaves fall and swooshing at your feet.
This week, cooking for the lovely Katie and her guests for Ponderosa and Thyme, I am feeling truly inspired with the food that I’m cooking and the enjoyment the guests are receiving from eating and feeling nurtured. I am very grateful to Ponderosa and Thyme for giving me this opportunity to work with them. Go #edinburghchef! I’m delighted that my Instagram page caught their eye.
I am having a truly fabulous week and I urge you to go and buy your favourite food, cook in your kitchen and eat at your table. I hope you too find inspiration for your mind body and soul. It’s time to self nurture. Enjoy the warmth Autumn has to offer, before the cool of winter is upon us.
Happy Autumn preserving and cooking.
Let dukkah spices put a spring in your step
Spring is when your soul is in bloom. I’m sure we all feel it in our body – the warmth, the renewal and the strength inside us. Just as nature is waking up, Spring is the time to eat fresh, fragrant flavours to kick start your senses.
Whereas winter is the season for hearty, warming stews and earthy root vegetables, Spring demands zingy, vibrant flavours to rejuvenate your taste buds.
That’s why at this time of year, I love the full flavoured spiciness of Dukkah, an Egyptian nut and spice mix. It keeps in an airtight jar for a couple of weeks and you can use it as a complement to almost anything.
I love it sprinkled on top of eggs in the morning, mixed into yogurt as a dip with warmed pita bread for lunch, or as a crisp and tasty crust on fish, such as Halibut, for dinner. It’s also delicious sprinkled over grilled broccoli, avocado and sourdough – the list is endless.
Think of it as your new salt and pepper and it will soon become your pantry’s best friend.
These spices not only taste great but are also invigorating for your health. Coriander, cumin and fennel seeds support digestion, aid insomnia and with high sources of iron, they’re a boost to your immune system.
Pistachios, cashews and hazelnuts are super rich in vitamins and minerals as well as a great source of protein.
What more could you want for a healthy, spring-cleaned mind, body and soul?
Drop me a line at www.nicholapearce.com and let me know your favourite Dukkah combination – I’d love to hear from you.
Dukkah Recipe
Ingredients (organic if possible)
¼ cup hazelnuts toasted
2 tbsp pistachios toasted
2 tbsp cashews toasted
1 tbsp cumin seeds toasted
3 tbsp coriander seeds toasted
3 tbsp sesame seeds toasted
1 tbsp fennel seeds toasted
1 tsp salt
½ tsp dried mint
Pinch red pepper flakes
Place all your ingredients into your food processor and combine until a course spice mix forms. Store in a jar for two weeks.
Wintry wishes & tidings of joy
Dear Friends, I wanted to take this opportunity to thank you for supporting me this year and to celebrate the launch of my new website. For those of you who are unfamiliar with my business, I wanted to introduce myself.
I am a personable chef with a personal touch. Specialising in ‘body mind balance’, I cater for all unique events & celebrations – private dinners, canapes, location/film catering. Whatever the event, it would be a pleasure to cook for you…
Please browse my website at www.nicholapearce.com. I’d be delighted to be part of your experience in planning your special and unique event. I look forward to hearing from you.
Wishing you the best during this Christmas season.
