Discover the Secrets of Paul Da-Costa-Greaves Celebrity Chef, Spiritual Healer, Alternative & Chocolate Therapist

Discover the Secrets of Paul Da-Costa-Greaves Celebrity Chef, Spiritual Healer, alternative & Chocolate Therapist

Dessert Booklet Cooking with Celebrity Chef Paul Da-Costa-Greaves! Master Chef of Great Britain Paul Da Costa Greaves is a chef with a difference. Extraordinarily talented and inventive, he combines a magical approach to making and preparing food with great people skills. Colourful, funny and highly original, he brings the most everyday cooking experience to life. About Paul Born in Liverpool of an English Mother and West Indian Father; Paul Da Costa Greaves was brought up on a varied diet that included jerk chicken, curry goat, rice ‘n’ peas, bammy cake, ackees and plantain. Consisting of a cheeky honest mix, reminiscent of natural Liverpudlian spice.

Often described as colourful, occasionally funny but highly original Pauls cooking is like `a male version of Nigella Lawson`, yet verbally rough like Paul O`Grady! He brings even the most everyday cooking experience to life - dinner parties take on an epic grandeur and picnic brunches become terrifically fun events.

Paul is a Spiritual Healer, Alternative and Chocolate Therapist. He has taken his calm ethos in cooking and created and launched a range of fine food products under the name, Feeding Your Imagination. This already multi award-winning company is achieving industry success and recognition including scooping this years Taste of the West and Great Taste Awards. Pauls range of functional fairtrade & organic chocolate bars, gourmet seaweed sauces and traditional and festive Christmas puddings can be bought online (www. feeding-your-imagination.co.uk).

Paul does regular voice overs, and has recently been working for Devon County Council to create workable, cost effective recipes for ‘Love food hate waste campaign’. Their aims is to reduce food waste that would go into land fills. Paul also regularly demonstrates for Chefs of Stage at major events and exhibitions throughout the Country and is currently working on a life style program.

For bookings or appearances please contact Rosemary Melbourne at: Tel: 07809 9683180 / E: [email protected] For more delicious recipes, visit thechocolatetherapist.co.uk My Business Is all about dreams and stories, adding depth and interest into people’s lives in this ever changing world. I reflect a slight contemporary twist and unique style being exotic and healthy, with a little added touch of elegance. Cooking is my art, consisting of opposing elements (yin & yang). It is here I can best offer my services.

Words of Wisdom Based on traditional Buddhist values, Sanuk is about not being caught up in the everyday chaos which distracts you from being able to take life as it comes and transcend reality. Literally, its meaning is ‘to enjoy’ or ‘to have pleasure’. With this enjoyment and pleasure, I present myself to you. Sanuk!

I’m always interested in hearing what inspires you in the kitchen whether you’re using my recipes as a guideline or just letting your creativity flow! Why not email me at [email protected] or through my contact page and let me know what inspires you. You never know your signature dish could make its way onto our blog!

Paul Da-Costa-Greaves For more delicious recipes or to try my gourmet range visit www.thechocolatetherapist.co.uk www.feeding-your-imagination.co.uk

fyichocolate Feeding Your Imagination Cooking with Great British Bake Off Winner 2011, Jo Wheatley

British television hit ‘The Great British Bake Off’ first aired in 2010. Series 1 and 2 consists of judges; cookery writer Mary Berry and professional baker Paul Hollywood, Mel Giedroyc & Sue Perkins. The cooking and baking competition show looks into British history by visiting landmarks such as Bakewells and learn why people bake what they do today.

Joanne Wheatley, not only attended against some of the most finest bakers, but went on to win in series 2 of the program.

About Jo Since winning the Great British Bake Off in 2011, Jo Wheatley has started up a Home Bakery School from her home town in Essex. She has also gone on to write her first book; ‘A Passion For Baking, which is available May 24th in Sainsburys.

“I hope you’ve all enjoyed this years Cake & Bake International as much as I have, please find my popular chocolate chip & peanut butter cookie and baby mac recipes...happy cooking xx Jo” Jo’s Blue AGA Blog www.josblueaga.blogspot.co.uk Peanutbutter & Chocolate Chip Cookies

Little Gems that you can knock up and have on the table within 25 -30 mins

• 3 1/2 oz crunchy peanut butter • 3 1/2 oz softened butter • 2 oz demerara sugar • 2oz caster sugar • 2oz chopped or chips chocolate • 1 large egg • 3 1/2 oz plain flour • 1/2 tsp bicarbonate of soda • 1/2 tsp baking powder

Method

1. Mix the butter, peanut butter and sugars together until nice and fluffy. 2. Stir in the egg, flour, chocolate chips, bicarb and baking powder. The mixture should be nice andloose. 3. Now you can either use a teaspoon, a tablespoon or an ice cream scoop to transfer onto a lined baking tray. 4. Place the tray into a fan assited oven to 180 C (I cook in the top oven of my Aga) 5. Bake the smallest cookies for about 8-10 minutes, the medium size cook for 10-12 minutes and the largest size 12-14 minutes. Take out the cookies half way through cooking and slam onto a tea towel, this disperses any air and you get that lovely chewy cookie, a couple of minutes more and the giant a couple minutes more than the medium. 6. If you really want to indulge you can add a square of the posher chocolate onto the top gives a really lovely finish. Jo’s Blue AGA Blog www.josblueaga.blogspot.co.uk Baby Mac

My latest babies, tiny little baby chocolate mac’s with a ganache filling, and they are so good. Honestly something that tiny really can’t be bad for you, Can it ?

• For the macaroon shells: 60g ground almonds 15g cocoa powder 115g icing sugar 2 room temp egg whites 50g caster sugar

• Chocolate Ganache: 60g dark chocolate 40g milk chocolate 90ml double cream Method 1. In a food processor blend together the ground almonds, cocoa and icing sugar for about 1 minute. 2. Whisk the egg whites to soft peaks then slowly add the caster sugar, whisk until glossy. 3. With a metal spoon fold in the almond mix a third at a time, once all combined gently carry on folding until you have shiny ribbons that fall from the spoon. 4. Spoon into a piping bag and pipe about 60 little dots onto a baking tray lined with parchment paper, I add 4 dots of mixture onto the baking tray to hold the paper in place. 5. Drop the tray onto the table or work surface a couple of times to release the air. 6. Leave for about an hour to form a skin. Preheat the fan assisted ovens to 150 C. 7. Bake for 10- 12 minutes until firm to touch. Try to remove one, if it seems nearly set they should be ready, if not, pop back into the oven and check on them each minute. 8. Leave to cool completely on the baking tray. 9. Place all of the Chocolate Ganache in a bowl set over a saucepan of water, set over a medium heat, stirring all the time. 10. Once mixture has come together and is smooth and shiny, take off of the heat. At this point I now stand a disposable piping bag into a large mug, leave the bottom sealed and pour in the ganache. 11. Put into the fridge until well set. 12. Snip the bottom off of the piping bag and pipe small mounds onto a mac shell then sandwich with another shell. 13. Store in the fridge. Jo’s Blue AGA Blog www.josblueaga.blogspot.co.uk Master Classes

“With all my classes you will receive a nice cup of something and a baked treat on arrival, plus a cooked lunch with a glass of wine or soft drinks, and refreshments throughout the day. All classes are very relaxed and aim to give confidence and an understanding of baking in a gentle relaxed way. Really look forward to meeting you and welcoming you to my classes love Jo X”

To find out more about Jo’s classes, visit www.josblueaga.blogspot.com/p/classes.html Treat yourself Sugar & Spice and all things nice... Raspberry Sensory Chocolate Sponge

• For the syrup: ½ tsp mixed spice 250ml water 2 star anise 300ml framboise (raspberry) liqueur ½ vanilla pod scraped 150g caster sugar • For the sponge: • For the garnishing: 150gm caster sugar 2 punnets of fresh raspberries 150gm soft butter Icing sugar 150gm plain flour • For the ganache: 1 tsp baking powder 350ml double cream 150gm dark chocolate 350gm dark chocolate 70% min - broken up 5 eggs into pieces (www.feeding-your-imagination.co.uk 2 tbsp sweet chilli sauce (optional) to buy online) 1 tsp mixed spice (optional) 1 cinnamon stick

To make the syrup: Pour the water into a saucepan and bring to the boil. Add the sugar and stir until dissolved. Cool and chill in the refrigerator for 30 minutes. Once it’s chilled, remove the syrup and stir in the framboise liqueur. To make the ganache: Place the chocolate into a heat proof bowl. Pour the cream into the saucepan. Put in the star anise, mixed spice, vanilla and cinnamon and bring to the boil. Remove from the heat, strain and then pour over the chocolate, stirring the mixture until smooth. Leave to cool.

Method 1. Pre-heat oven to gas mark 3/170c/350f. Place the chocolate into a heat proof bowl and then rest the bowl over a saucepan of simmering water (alternatively this can be melted in a microwave: 30 seconds full power until melted). 2. Pop in the mixed spice and the sweet chilli - mix until melted, remove and leave to one side. 3. Cream the soft butter and sugar until light and fluffy. Gradually add your eggs - mixing well, and then fold in the sieved flour in stages, along with the baking powder. 4. Next, fold in the melted chocolate, again in stages (optional: at this point I sometimes put in a handful of small broken pieces of dark chocolate approx. 25gm). Mix. For more delicious recipes, visit thechocolatetherapist.co.uk

This pure indulgence is just so ‘melt in the mouth’. A sensory chocolate sponge - simple yet so sensual! With delicate pouring double cream, each mouthful is so wrong, but somehow so damn right!

Serves 6-8

5. Pour into a greased and lined spring form cake tin, approx. 8 inches. Bake in the oven for approx, 45-55 mins. Insert knife or skewer into the cake. If the knife or skewer comes out clean then the cake is ready to remove from the oven. Leave to cool in tin. 6. Taking your raspberry liqueur syrup, pour half into a bowl and soak the 2 punnets of raspberries in the syrup. Transfer the cooled ganache into a piping bag or use a small pallet knife to spread. 7. Remove the sponge from the cake tin. Cut in half with a large knife so you have 2 discs. Wash and dry your cake tin and then pop the base of the sponge back into the tin. Pour over approx. other half of the raspberry liqueur syrup. 8. Pipe or smear a 3rd of the chocolate ganache over the sponge and place over the scattered soaked raspberries. Pipe another 3rd of the ganache over the raspberries and then take the 2nd chocolate sponge disc and dip into the remainder of the raspberry liqueur syrup. 9. Pop this on top of the raspberries and ganache - press down slightly. Pipe or smear the remaining ganache onto the top of the sponge and smooth out with a palette knife. Pop the remaining raspberries on the top then chill the cake for a couple of hours. Remove from the cake tin, dust with icing sugar and serve.

- Great with either regional clotted cream or double cream, or if you’re really naughty, some vanilla ice cream as well! Treat yourself Sugar & Spice and all things nice... Iced Lemon & Turmeric Cake

Fragrant with a lively and vivacious style. Fresh, sharp but clean, with the added pleasures of angels dancing gently, strutting their stuff on ones taste buds..!

• 175g butter (softened) • 175g castor sugar • 2 eggs • 4 tablespoons of milk • 175g self-raising flour • 1 tsp of turmeric powder • The juice of 3 lemons • Grated zest of two unwaxed lemons • 4 tablespoon of icing sugar Method 1. Preheat oven gas 4/180c/350f. Cream together the butter and sugar, then gradually beat in the eggs and milk. Next, fold in the flour and turmeric, with lemon zest and juice of 1 lemon. 2. Spoon the mixture into a greased 2lb loaf tin and then bake for 45-65 minutes at 180c, 350f, or gas mark 4 until golden brown. 3. Mix the juice of 2 lemons and icing sugar (you may need extra icing sugar) to make a thin paste. Pour over the cake as soon as it is removed from the oven. Allow glaze to set before removing from the tin. Set on a wire rack to cool completely. For more delicious recipes, visit thechocolatetherapist.co.uk Carrot Cake

Moist and beautifully balanced (like me!). This delicate fusion of steeped spices and moist fruit work beautifully... One piece is just never enough.

• 200gm light muscavado sugar • 100ml vegetable oil • 3 whole eggs • 300gm grated carrot • 100gm raisins • Zest of 2 oranges • 200gm plain flour • One shot of brandy • One shot of grand marnier • 1 drop of sweet orange essential oil • 1tsp bicarbonate soda • 2tsp baking powder • 1 tsp all-spice • 2 tsp mixed spice • 125gm Philadelphia cream cheese • Icing sugar

Method 1. Preheat oven to Gas 2. 2. Mix the sugar & oil together. Add the eggs, brandy, grand marnier, orange essential oil, spices, zest of orange, carrots & raisins. 3. Sieve in the flour, bicarbonate soda and baking powder. Mix well and place into a spring form 8-9inch greased cake tin. 4. Place into pre-heated oven for approx. 55mins-90mins or until cooked (to check take a skewer or knife and place into the middle of the cake – remove and if its clear its cooked, if it’s a little tacky place back in the oven). 5. Sweeten the cream cheese with icing sugar to desired taste and pour over the carrot cake once its cool. Treat yourself Sugar & Spice and all things nice...

Chocolate and Orange Bread & Butter Pudding

Can be made day before, cook and chill until needed or even make a few days earlier & freeze! Serves 8-10 • 1 and a half loafs of chocolate brioche loaf (normal brioche works too just add a small handful of plain nibs of chocolate when your sprinkling you’re dried fruit!) • 450ml/10floz double cream • 450ml/10floz full fat milk • 12 egg yolks • 6oz/175gm caster sugar • 1-2 Oranges, peeled and segmented • Half vanilla pod cut and scraped • Dash of grand Marnier (optional) • Handful sultanas • Handful raisins • Icing sugar to dust • To serve with hot custard, ice cream or clotted cream Method 1. Pre heat oven gas 5/375f/190c. Into a clean bowl put egg yolks and caster sugar mix well. Put egg yolks and caster sugar into a clean bowl and mix well. Keeping your brioche loaf whole, take off crusts and sides. Cut the loaf into 1cm slices and place in the base of a 10-12inch baking dish, making sure it’s just enough to cover the base entirely. Sprinkle sparingly a little of the dried fruit, choc nibs (if your using normal brioche) and grand marnier. 2. Put the milk into a large saucepan with the double cream and half a scrapped vanilla pod. Gently bring up to a simmer. Once the liquid in the saucepan has started to semi boil, remove from heat. Pour over the egg yolks and sugar, whisking well and quickly (otherwise you’ll get scrabbled egg if you don’t), pass through a fine sieve into a clean pan. 3. Pour gently over brioche just to cover. Re-peat as above to create 2 layers or even 3 if possible, making sure all bread has been soaked. Finely sprinkle couple of sultana’s, raisins and oranges on top. Place dish into baking tray and add a pint of hot boiling water to the baking tray - this will act as a warm water bath. 4. Place in top shelf of oven for approx 20 minutes. Remove and gently dust with icing sugar and glaze under grill until golden brown. Leave to one side to cool. Enjoy with hot custard, ice cream or regional clotted cream. For more delicious recipes, visit thechocolatetherapist.co.uk Sensory Therapy Fondue!

To share is to enjoy even more! Why not slip into this pure indulgence or even throw a fondue party for friends?

• 100gm/4oz of either milk or dark chocolate. Try an alternative indulgence to suit your mood, available from www.feeding-your-imagination.co.uk To sweeten your sleep ~ Lemon/geranium rose (Dreamy) To settle your tummy ~ peppermint/cardamom (Lovely) To rev you up ~ ginger/black pepper/grapefruit (Fantastic) To Relax ~ sweet orange/nutmeg/chilli (Sensual) Serves 4 • Sweet biscuits • A selection of exotic fruits • Marshmallows • Strawberries • Raspberries • Banana leaves cut for display • Skewers selection • Icing sugar to dust

Method 1. Melt the chocolate in a clean bowl over a warm pan of water. Make sure the water and bowl don’t touch and the water is simmering. Stir the chocolate until melted. 2. Cut a selection of fruits to compliment your chocolate. Some of my favourites are star fruit, strawberries, raspberries, kiwis, bananas, blush apples, nectarines, plums, jaffa oranges and pears. 3. Garnish the plate with sweet biscuits, marshmallows, and skewer the fruit!

Serve together with your indulgent FYI chocolate! Treat yourself Sugar & Spice and all things nice... Chocolate Tiffin

This yummy little number is a great way to use up those cupboard leftovers; alternatively you could forget the biscuit and increase the nuts & seeds.

• 1/2 packet of crushed biscuits (dark choc digestives work well or rich tea) • 25gm butter • 2 tbsp golden syrup • 1/2 - 3/4 of finely diced fresh red chilli • 1/2 tsp mixed spice • 1/2 stick lemon grass • 250gm dark chocolate • 125gm of chopped nuts • 50gm dessicated coconut • 100gm raisins

Method 1. Place approx 250ml of water into a deep saucepan and put on a medium heat. Into a bowl go the broken chocolate pieces, butter, chilli and fine shavings of lemon grass. Place this bowl on the saucepan, making sure the bowl and water don’t touch – this will gently melt the chocolate. 2. Mix together the broken pieces of biscuit, liquidised mixed nuts, coconut, raisins and mixed spice into a clean bowl. 3. Once the chocolate has melted remove from the heat. Using a tablespoon dip this into the hot water for approx 10 seconds. Shake off excess hot water and dip into the golden syrup. Putting 1 tbsp of the golden syrup into the crumbed biscuit mixture, repeat the process. Doing this will release the golden syrup from the spoon with ease. 4. Once the chocolate has melted remove from the heat. Using a tablespoon dip this into the hot water for approx 10 seconds. Shake off excess hot water and dip into the golden syrup. Putting 1 tbsp of the golden syrup into the crumbed biscuit mixture, repeat the process. Doing this will release the golden syrup from the spoon with ease. 5. Roughly smooth over and place into fridge for approx 20-25 minutes. 6. Remove and cut into desired pieces. Replace back into the fridge until chocolate has set.

- Remove and serve! For more delicious recipes, visit thechocolatetherapist.co.uk Tea & Tart

• To make pastry: 220gm sieved self raising flour 110gm marg or butter 55gm caster sugar 1 whole egg 1egg yolk for dusting 1tbsp milk • For the filling: 130gm ground almonds 100gm soft butter 100gm caster sugar or light muscovado brown sugar 1 whole egg beaten Yolk of egg with dash of milk for brushing later Few drops of almond extract (not essence) 1-2tbsp flaked almonds 3-5 tbsp raspberry jam Baking tray approx 12in by 10in min Method 1. Into a food processor add the flour, marg, sugar, egg and milk. Pulse until all mixed in, remove from the bowl, onto a floured work surface and gently knead. Wrap in cling film and chill for approx half an hour. 2. Pre-heat oven 175/350 gas 5. 3. Remove pastry from fridge, ten minutes before use. Remove cling film and dust with flour. Roll out to the size of your baking tray. The pastry should cover only the base of the tray. 4. Taking 3-5 tablespoons of Raspberry jam, smother over the whole of the pastry. 5. Into your food processor, place the almonds, caster sugar, marg or butter, 1 whole egg, liquidize on full for approx 30 seconds. 6. Remove the mixture and place upon the jam, spread out over the pastry leaving approx 1 inch from all sides. 7. Gently roll and fold in the ends of all the pastry working your way all around, so you’re left with the filling in the middle and a sort of crust all around. 8. Brush the ends with 1 egg yolk and a dash of milk. Sprinkle 1-2 tablespoons of flaked almonds on top and a delicate sprinkling of sugar. 9. Bake in the middle of the oven for approx 30 minutes, or until golden brown. Please be aware ovens do vary. In my Aga this takes 50 minutes and in my electric fan oven it takes 30 minutes. 10. Leave to cool, remove from the tray, enjoy with a good cuppa!

Treat yourself Sugar & Spice and all things nice... Seaweed Panna Cotta

Seaweed Panna Cotta with cracked black pepper ice cream. This is a Traditional Irish Pudding using carragheen moss, vanilla, milk, eggs and sugar giving you a highly nutritious health-giving pudding.

• 6gm caragheen dried moss (seaweed) available any good health shop • 850ml milk semi or full fat • 50gm caster sugar • 1 scraped vanilla pod • 1 whole egg separated Method 1. Soak the moss/seaweed into cold iced water for 10 minutes. 2. Remove the moss/seaweed and place into the milk with the scraped vanilla pod, and bring to the boil, reducing to a gentle simmer for 15 minutes. Watch it doesn’t over boil. 3. Pour through a strainer into a mixing bowl. The caragheen will now be swollen and exuding its jelly. Rub all this through the strainer and beat this into the milk with the sugar, egg yolk and vanilla. 4. Whisk the egg white stiffly and fold it in gently. It will rise to make a fluffy top. Transfer to molds and chill. 5. Onceset remove from mold and serve with mixed berries, vanilla ice-cream with a delicate sprinkling of black cracked pepper. For more delicious recipes, visit thechocolatetherapist.co.uk Zesty Orange & Lemon Cake

Voted No.1 Pud by the Daily Telegraph and personally recommended by celebrity chef Antony Worrall Thompson.

Christmas pudding with a twist... Approvals;

A light fruit pudding made with gentle spices and a dash of booze.

• Wheat & nut free • Gluten free & NO suet • Suitable for Vegetarians • Signiﬁ cant exposure in the media • Registered with the Coeliac Society