Celebrate The Easter Break In Style

Celebrate The Easter Break In Style

The Easter break is a magnificent time to take a holiday. Easter break provides a rare opportunity for the whole family to get together and have some fun, so why not make the most of it? add to the excitement of taking a holiday in the UK or abroad by hiring your very own personal holiday chef. We take the catering out of self catering, leaving you time to spend on yourself...isnt that what holidays are all about after all.

Cooking all the meals is not everyones idea of holiday fun
Galor personal chef service will arrange your very own chef for your private home, villa, yacht, private jet or chalet. Bring flavor and texture to the holiday table and experience the true tastes of the local ingredients.

Give us a call or email us to discuss your requirements


Enjoy restaurant standard dishes in your own holiday home. The best way to avoid the long waiting lists and noisy diners. You can eat at the time of your choice, formally or informally, with your children or without. Everything is completely decided by you.

Try Our Chocolate Volcano For Easter


Give this delicious recipe a go this Easter, a guaranteed lip smacking treat.. Here is what you will need: Serves 12

300g of unsalted butter
300g of Swiss chocolate
6 large egg yolks
6 large eggs
400g sugar
140g flour
Cocoa powder

Method

Pre-heat oven for at least 15 minutes at 350 degrees

Combine the butter and chocolate in a mixing bowl on top of a pot of simmering water (bain-marie). Heat chocolate mixture until melted and set aside to cool slightly

Beat the eggs, the egg yolks and the sugar with a mixer on medium-high speed for about 5 minutes, until they are thick and a light yellow color

On low speed gradually add the flour and then the chocolate/butter mixture
Butter the twelve ramekins (12) and dust with the cocoa. Tap out the excess cocoa but make sure they are well coated

Pour the volcano batter into the ramekins filling them about 7/8 of the way to the top

Place ramekins on the pre-heated tray and bake for 15 minutes. The consistency when done should be where the edges of the cake are firm and the top is still soft to the touch

Remove from the oven and let sit on a cool surface for 2 minutes

Run a paring knife between the cake and ramekin to loosen. Invert your dessert plate over the ramekin (be careful, they're hot) and flip over. Tap the plate lightly and lift off the ramekin
If the cake runs all over the plate you need to increase the cooking time. If the cake is hard and does not ooze chocolate, lessen the cooking time. If the cake does not come out then make sure it is well buttered and covered in the cocoa

Serve with vanilla ice-cream or creme Anglaise.....Bon Appétit

Your Travel Chef

Your travel chef

Planning your next get away?

Hire one of our travel chefs
www.privatepersonalchefs.co.uk

Planning your next holiday? have future business abroad? If you need a private chef traveling anywhere in the UK or abroad to be at your service while you enjoy your holiday or business trip, Galor will arrange your very own chef for your private home, villa, yacht, private jet or chalet. We are the UK's private chef and personal chef service that are committed to finding you the perfect chef.

With our travel chef service you will be able to relax and enjoy your vacation in style and be fully concentrated on your business.

We have an extensive pool of high caliber, talented private chefs, available to offer their services on either a temporary or full time basis. Our private chefs are particularly adept at accommodating your daily schedule and your travel itinerary. Galor personal chef service will tailor the service to meet your specific needs and desires.

Recipe of the month - Classic Osso Buco

An Italian dish whose name refers to the large piece of marrow in the center of the veal shank bone. Don't forget the bread, you will need it to mop up the amazing sauce!. Serves 4.

1/2 cup flour
4 pieces of veal osso buco
Olive oil for cooking
3 cloves of garlic
1 diced onion
2 diced celery sticks
2 bay leafs
1/2 cup of dry white wine
1-1/2 cups chicken stock
6 fresh tomatoes chopped finely
3 spoons of parsley
1 spoon of lemon zest
Salt and pepper

Method

Season the veal shanks with salt and pepper and coat well on both sides with flour. Sear the veal on each side 2 to 3 minutes, or until crusty and brown. Remove to a warm platter

In the same pot, saute the garlic, celery and onion over medium heat for about 6 minutes, or until softened and fragrant. Stir in the wine and the chicken stock. Bring the liquid in the pot to the boil, then add the tomatoes and the bay leafs. Return the veal shanks to the pot, pressing each one to the bottom and covering tightly. Cook the veal for about 2 and a half hours or until it is just about to fall off the bone and is very tender

Add the parsley and the lemon zest and cook for another 5 minutes

Serve with risotto or rice

Start mopping! Bon Appetite