Many thanks for stumbling upon my website when you were googling Lotte Verbeek the stunning actress, who plays a character called Gelillis Duncan in the series Outlander! You can see why we get mixed up....I hear she can cook quite well too!
But now you’re here its lovely that you’ve stayed and I would like to introduce you to a few things that I do..... Please feel free to hit the ‘About Lotte’ button and you’ll see that I also do a bit of cooking and have been for thirty years or so.
Not only that, I’m also lucky enough to have cooked quite a lot on British television, radio and through the Food Network channel; other parts of the globe for seventeen years – which I also adore doing.
There are various different tabs above....please do have a look at them. There are lots of photographs involving food and many relating to the interviews I do at the BBC Good Food Shows, Thame Food Festival and other food events.
Thame Food Festival is a big part of my life and I’m the Patron and one of the Directors. The festival in my local home town of Thame and all the food producers and chefs that take part are what make it one of the most successful, if not the biggest one day festival in the South East. I’m very proud of that fact.
I met him when we both went to New York with two other chefs to compete in ‘Chopped’ for Food Network US. We both made it to the final and he won......not entirely sure I’ve forgiven him ...and that’s probably why I made him take three buses all the way into the countryside instead of picking him up from home when he came to film with us. As they say, revenge is a dish best served cold!
But....it’s a fabulously good show and we would like to get a series with many different chefs commissioned, so please do watch it and if you are a super rich television producer with great insight and imagination, then do get in touch – you know you want to.......!
So, thanks again for visiting and if you need me and my talents at anytime please contact my marvellous and very friendly agent – Anne Kibel – she’ll book me in and charge a fairly reasonable price and by God I’m worth it!
I wrote this recipe for my book many years ago when I had to quickly come up with a pud at Easter time. Using cupboard ingredients and a dash/glass/pint of dark rum ….it fast became a family favourite. Hot cross bun, chocolate and rum pudding Let’s think fluffy bunnies, chocolate eggs, baby chicks and Easter. If a pudding could draw a naughty line, this one
This pudding has every right to be a little full of itself. Layer upon layer of brandy, rum, creamy custard, fruit, amaretti biscuits and Madeira cake is finally topped with a smug lemon syllabub and a cluster of roses. A pud with a well deserved ego. Serves 10 For the syllabub grated zest and juice of 1 lemon 150ml/5fl oz dry or medium white wine
The pudding is so easy to make. No effort at all. Just a bit of rolling, mixing and stoning of plums. You see? Very little effort. So much so, it’s probably a little bit cheeky to accept any compliments at all. But I insist you bask in your glory enormously when you serve it up because juicy plums adorning a pistachio frangipane is possibly the
A slightly different riff on the country kitchen format, "Lotte's Country Kitchen" oozes … [Read More...]