Is this the best brunch in West London?- Carpentier & Co

Brunch has solidified itself this year as my favourite meal of the day. It is versatile, modern and acceptable to drink alcohol frugal.

What I also love about brunch is that is makes a great outing for all occasions whether it be a meeting, a date or a catch up with friends. A great brunch place also caters well for vegans, vegetarians of the health conscious.

I’ve become quite a gem finder and my most recent find is one of my favourite so far. A mere stone throw away from my house, hides a quaint cafe called Carpentier & Co just off Pinner High Street in North-West London.

It’s fairly small and cosy, so we were lucky to get a table on a Sunday afternoon. You could almost walk right past the cafe, which looks more like a cool vintage store than anything.

Stepping inside felt like stepping into a house from Alice in Wonderland (if Alice was a rebellious teen from the 50s.) The cafe has so much character which is refreshing with most restaurants opting for minimalistic decor these days.

The first item I tried was their Spanish hot chocolate which is thicker and more chocolatey than your standard hit chocolate. Topped with a thick layer of cream and mini marshmallows, this made the perfect indulgent start to my meal.

As well as the hot chocolate, we ordered two bottles of prosecco. Both were delicious and fairly priced. What is brunch without prosecco?!

We ordered a range of items between us as well as some individual options. These were: The Greek sharing board and the antipasti sharing board. The foods on the sharing boards were of high quality and hand lovingly made.

One of my favourite things about the cafe quite instantly was the fact that everything is made in front of you. I get sensory satisfaction from seeing all the elements of my dish come together.

The star of the visit for me however, was the avocado, halloumi and chilli jam toast drizzled in a balsamic glaze. This was nothing short of divine. It’s always interesting to me how simplicity and quality products can create some of the best dishes you’ve had. This was no different. The saltiness of the halloumi balanced well with sweetness of their homemade chilli jam. The chilli jam deserves its own mention. It had just the right amount of kick; it’s unique blend made me crave more.

As well as the food and the atmosphere, the ladies who work in Carpentier and Co are some of the sweetest women I’ve met along The Food Doll’s journey. They were really helpful and explained everything thoroughly.

Overall, Carpentier and Co easily slides into my list of top venues. Our meal was cheap yet blew some of the more high end, costly brunch spots out of the water.

I can’t wait to re-visit the venue who also offer private hire. You can check them out at http://www.carpentierandco.com

The Daddy Burger- Halloumi, avocado, crispy bacon, smoked cheese and double patties on a brioche bun.

I make my cheat days really count and I always let my cravings lead me. All week, I’ve been craving brioche and mountains of cheese. Last night, I ruffled around my fridge and came up with the ultimate indulgent dish idea.

I rewarded myself and made what I call, The Daddy.

Two succulent beef patties, layered with grilled halloumi, peppered avocado slices, crispy bacon, perinaise, smoked cheese, fresh lettuce and ketchup.

The flavours were absolutely incredible. This isn’t quite a recipe but more of a suggestion that you just have to try.

On some toasted brioche, layer some sliced avocado and sprinkle some fresh black pepper over it. Layer one of your succulent beef patties onto the avocado followed by your some ketchup, melted smokey cheese and your crispy bacon above that.

Add another beef patty and then your grilled halloumi. Add a dollop of perinaise mayo and your fresh lettuce.

Try it!

The Food Doll.

Garlic, Chilli & Lemon King Prawn and Salmon Pasta Recipe.

Seafood and pasta is a match made in culinary heaven. I am beyond obsessed with king prawns and it genuinely confuses me as to how and why they are so delicious. (Not to be dramatic or anything but if there was a choice between my friends and an unlimited supply of prawns, then… I guess my birthday would be a very lonely event.)

My favourite thing about pasta is how flexible and fool proof it is. You can take pasta from basic to luxurious or from healthy to indulgent.

I developed this recipe for seafood lovers. It is simple, healthy and tasty. There is no heavy or sugary sauce which allows the salmon and prawns to be the primary flavour of the dish. It is filling and fresh, not to mention quick. A perfect dish for when you want a full flavoured pasta dish without the guilt.

Ingredients.

  • Salmon fillet (one per person, skin removed)
  • 6-8 raw king prawns (per person)
  • Low fat margarine (or olive oil)
  • 1 spring onion (chopped)
  • 4 Cherry tomatoes (per person)
  • 2 garlic cloves (crushed)
  • Parsley
  • Lemon juice
  • Red chilli (de seeded, amount dependent on heat preference)
  • Salt
  • Black Pepper
  • Cooked pasta (spaghetti or linguine recommended)

Method.

1.     Cut your salmon fillet into equal sized chunks. (Not too small or it will overcook)

2.     Season your salmon and king prawns with some salt and black pepper (If you don’t have raw king prawns, you can use cooked but this makes a big difference to the taste.)

3.     Put some margarine into a frying pan on medium heat and add your spring onion, garlic and chilli. This will become the base to your sauce. Sautee for about 20 seconds.

4.     Add your king prawns followed by your salmon chunks. (These will cook very quickly so make sure you are attentive.)

5.     After a few minutes, once the salmon and king prawns have almost cooked through (not all the way otherwise they will be overcooked by the end), add the chopped cherry tomatoes and stir through gently.

6.      Add some more margarine to the pan and about two tablespoons of lemon juice, and then turn the heat down slightly.

7.     Add a little bit more garlic, some parsley,  salt and pepper and simmer for a couple of minutes until you have a slightly thicker sauce.

8.     Add your hot, cooked pasta to the pan and turn gently so the sauce coats all the pasta. (be careful not to be too heavy-handed as you will break up the salmon)

9.     Serve with some parsley and parmesan sprinkled on top. Enjoy!

I’d love to see how this dish came out for you! Why not post a picture of Instagram or Twitter and tag me @thefooddoll in.

The Food Doll.

Delicious & Easy Pepper Steak Recipe.

Pepper steak is one of the most delicious, yet lesser known signature dishes to come out the Caribbean. West Indian cuisine tends to favour red meat in their dishes, from oxtail to curry goat.

I adore this dish because of how easy it is to make and how well it keeps for meal prep. I actually find it tastes even better the day after as the flavour truly permeates the steak. It’s also one of the quickest dishes to make which suits the working person.

I hadn’t planned to do a recipe post for this. I had only planned to do a tutorial but on my soon to be released YouTube channel (subscribe so you are the first to see my first video once it goes up!), but I was asked so many times, it was only right.

I’ll also be showing a live tutorial of this recipe with some luxurious additions at What’s New Pop Up: Food, on the 11th February which you do not want to miss. Use my code FOODDOLL10 to receive 10% off the final release tickets here:

Ingredients:

  • Steak- pre cut strips or any tender cut such as sirloin, flank etc. 900g
  • 2-3 Bell Peppers- various colours sliced
  • Scotch Bonnet- ½ chopped, de-seeded
  • Soy Sauce- 2 tablespoon
  • Olive Oil- to coat pan
  • Garlic- 1 crushed
  • Crushed black peppercorns- enough to coat
  • Pimento- 5
  • Everyday or oxtail seasoning- 1 tablespoon
  • Black pepper- ½ teaspoon
  • Thyme- 3 fresh sprigs or one teaspoon
  • Stock cube- 1 beef flavoured
  • Honey- 1 tablespoon
  • Onion- 1 small sliced thinly
  • Scallion- 1 diced

Method.

1.    First combine the sliced steak with half of the garlic, 1 tablespoon of soy sauce, the seasoning, black pepper, pimento and half of the thyme. Rub this in thoroughly.

2.    Place your crushed pepper corns and a little salt on some cling film and coat the slices in the dry coating and leave to marinade for at least 20 minutes.

3.    Heat some olive oil and brown your steak by rotating the pieces periodically. You’ll need to fry it on all sides to lock the flavour in.

4.    Add the remaining chopped onions, scallion, thyme and garlic, followed by the bell peppers about 1 minute after (bell peppers sprout water so will prevent the onions from caramelising properly if put in at the same time)

5.    Add the remaining soy sauce and honey, then combine thoroughly.

6.     Add about half a cup of water, the scotch bonnet, the stock cube and then cover and cook down until the sauce is thick and the meat is tender.

7.    Serve over white rice or a healthier option such as quinoa. You can also leave this to rest then portion this off into containers for meal prep.

The Food Doll.

Melt in the Middle Mozzarella Meatballs Recipe.

Italian is by far one of my favourite cuisines. Besides West Indian culture, a lot of my recipes are influenced from the time I’ve spent in Italy and being taught dishes by Italian friends.

I fell in love with homemade meatballs when they were made for me by an Italian friend. They were juicy, bursting with flavour and extremely versatile. I decided to combine this with my love of cheese and finding delightful surprises within my food. Thus was born this recipe.

Read below for the ingredients list and recipe.

  • 1 small pack of minced meat (I used beef but you can use any. For super tasty meatballs, use half beef, half pork.)
  • Blended brioche rolls or hard/stale bread
  • Garlic (2 cloves fresh or 1 teaspoon dry)
  • Rosemary (1/2 teaspoon)
  • Thyme (1 teaspoon)
  • Oregano (1/2 teaspoon)
  • Salt (to taste)
  • Pepper (to taste)
  • 1 egg
  • Olive oil spray
  • 1 Finely chopped onion
  • 1 Mozzarella ball.

Method.

Brown the chopped onions in some olive oil spray until translucent.

Drain off the oil and add into a bowl with your mince and seasonings; then mix well with your fingertips so that the mixture incorporates the seasoning.

Add your brioche or bread to a blender/nutri-bullet and blitz until at breadcrumb texture.

Add your brioche breadcrumbs and beaten egg to your mince mixture and combine until into a workable texture with your hands. It should be moist enough to work into ball but not soggy.

Spray some olive oil onto a tray and create meatball shapes by moulding the mixture in the palm of your hands. Ensure that these are equal sized. Try not to handle the mixture too much between your hands.

Once your meatballs have been mounded, cut your mozzarella into equal chunks.

Using your index finger, press down into your meatballs to create a dip.

Place your chopped mozzarella into the grooves of the meatballs and re-roll to enclosure the mozzarella chunk evenly into the mixture.

Finally brown your meatballs in a little olive oil in a frying pan until browned and crispy on the outside. You can either cook your meatballs fully this way or pop then into the oven as I do to finish then cooking.

Enjoy these meatballs by themselves, in a sauce or with pasta. The choice is yours!

The Food Doll. ❤