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Potato Soup with Parsley Pesto

17 March 2022 By Charlotte Pike Leave a Comment

This is such a simple soup, but it is amazingly rich and complex in flavour. Somehow, it really is greater than the sum of its parts. It makes a terrific lunch with some fresh bread or even cheese scones.

Potato Soup with Parsley Pesto

Serves 6

Ingredients

50g butter
1 large leek, washed and thinly sliced

2 cloves garlic, peeled and chopped
500g floury potatoes, peeled and cut into 1cm cubes
Sea salt and lots of freshly ground pepper
800ml vegetable or chicken stock
100ml cream

 

Method

Melt the butter in a heavy saucepan. Add the leeks and potatoes. Sprinkle with salt and pepper and sweat on a gentle heat for 15 minutes. Add the stock and cook until the vegetables are just soft. This should take around 20 minutes. Add the cream, blend the soup, taste and adjust the seasoning.

Put a swirl of parsley Pesto on top of each soup before serving.

Parsley Pesto

Serves 6

Ingredients

75g parsley

50g parmesan, grated

Large pinch sea salt

150ml (approximately) extra virgin olive oil

 

Method

 

Put all the ingredients together into a blender and whizz together until evenly combined and they form a dropping consistency. Taste and adjust the salt if it needs a little more.

Filed Under: Lunch, Recipes

Fluffy Pancakes with Poached Cherries and Cream

25 February 2022 By Charlotte Pike Leave a Comment

This is one of my favourite pancake recipes. The cherries make a very nice accompaniment, but other fresh or poached seasonal fruits work fantastically well too. Poached apples and blackberries are delicious, as are pears with vanilla or rum, as is poached rhubarb and orange. Fresh berries are excellent when at their best.

Fluffy Pancakes with Poached Cherries and Cream

Serves 4-6

Ingredients

For the pancakes

200ml whole milk

1tsp lemon juice

50g butter, plus possibly a little extra to cook the pancakes

150g self raising flour

1 tsp baking powder

50g caster sugar

Pinch sea salt

1 egg, separated

For the poached cherries

500g cherries, pitted (frozen are fine)

125g caster sugar

Juice and zest of a large orange

1 small cinnamon stick

100ml water

To serve

250ml double cream, softly whipped

 

Method

First, poach the cherries. Put all the ingredients together into a small saucepan. Simmer gently for around 15 minutes until the cherries are softened. Taste, adjust the sugar levels if needed, and set aside to cool.

Softly whip the cream and place in the fridge to chill.

Now, move on to the pancakes. Start by putting the milk into a little jug and add the lemon juice. Set aside. Next, melt the butter in a large frying pan into which you will cook the pancakes later on. When the butter is melted, turn off the heat and set aside too.

Take a large mixing bowl and add the flour, baking powder and caster sugar. Take a whisk and stir together. Add the milk, melted butter and egg yolk and whisk this thick batter together until smooth. Separately, whisk the egg white until it forms stiff peaks, and fold into the batter.

Heat the pan over a moderate heat, adding a little extra butter if needed. Spoon the pancake batter into the pan, a few spoons at a time and cook the pancakes on both sides until browned, puffy and the batter has set. Serve the pancakes hot, with poached cherries and whipped cream.

Filed Under: Uncategorized

2022 Class Dates

4 January 2022 By Charlotte Pike Leave a Comment

At the time of writing (4th January 2022), I currently have classes scheduled over the coming months at

  • Harborne Food School x Hengata in Birmingham
  • Colliers Cookery School in Shropshire

Dates and tickets are available on the school websites if you are interested in learning more. Gift vouchers are also available. In the event of any uncertainty over dates, please contact the school directly for an update

Filed Under: Teaching, Uncategorized

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About Charlotte

Charlotte Pike is a food and drink expert with over a decade of experience.

Her work includes writing, teaching, broadcasting and consulting.

Charlotte has written award-winning cookery books, is a professionally trained chef, experienced Executive Chef Tutor and broadcaster. She is the current Chair of the Guild of Food Writers and is a member of the Slow Food Chef Alliance and Les Dames d'Escoffier.

Charlotte lives in the English countryside and is passionate about great food and drink made using the best seasonal ingredients.

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  • Potato Soup with Parsley Pesto
  • Fluffy Pancakes with Poached Cherries and Cream
  • 2022 Class Dates
  • Strawberry and Rhubarb Galette
  • Planning a New Kitchen

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