THIS is a sad week for me as I have decided that this is to be my last article I write for this newspaper. I have started to write my book and my fingers are too tired at the end of the day to carry on with other things at the moment. I thought the best way to end would be to give you a report on my old shop and tell you what is now happening there under the capable hands of Ilaria who is doing a champion job.

The Spirit of L’Absinthe (42 Chalcot Road, NW1) as it is now called has found its feet and really taken off. While chatting to JC (Jean-Christophe Slowik, the owner)  over a coffee in my old corner of the shop where my desk was, the human traffic was a complete jam of customers buying soup, lunches, drinks, sandwiches and cakes. Also, Bob from Barrett’s Butchers in England’s Lane was still delivering meat which reassured me of the standard of ingredients. If you pass at the weekends there is a hive of activity with people eating on the pavement and carrier bags being launched into the outside world full of goodies.

The two things that are definitely worth telling you is that they are becoming famous for their scrummy breakfasts of home cooked croissants, Croque Monsieur et Madams and also their Crepes either savoury or sweet.  You can eat down stairs or in the shop or on the pavement so what ever the weather he is the place and also he now has a fast moving trade from people coming home at the end of the day and buying a fresh “home cooked” dinner to take away. They are open every day of the week 8am to 8pm week days and 9am to 5pm weekends.

I miss the place so will be eating in there a great deal in between my writing which will give me the energy to keep at it! Thank you for all your lovely emails etc in the years I have been on this page and happy cooking in the future.  

Here are two L’Absinthe recipes from the chef.

Spinach, sundried tomato and goat cheese quiche

I saw this being served in the shop and it looked delicious. 

Definitely a goodie to buy there or cook at home.

Ingredients

Serves 4-6

200g plain flour

Pinch salt and pepper

100g butter

Little water

4 free range eggs

350ml whipping cream

200g spinach, washed and torn

100g goat cheese, crumbled

50g black olives, pitted and halved

80g sundried tomatoes, chopped

Few fresh herbs, chopped.

Method 

To make the pastry, sift the flour and salt into a bowl. Work in the butter until it resembles “sand”. Add just enough water to combine and then wrap in plastic and chill for 20 minutes.

Roll out the pastry and line a quiche dish. Cover with greaseproof paper and add in some baking beans and then chill again for 20 minutes. Preheat the oven 170C / 325F / gas 3.  

Bake in the oven for 10 minutes, remove the baking beans and cook for a further 10 minutes.  Meanwhile, put the eggs, cream, salt and pepper, spinach, goat cheese, black olives, sundried tomatoes and the herbs into a bowl and whisk well and then pour into the pastry shell.   

Bake for 15-20 minutes or until set and golden. 

Chocolate brownie

Is their brownie as good as ours!!!? Give it a try.

Ingredients

Makes about 8

350g dark chocolate, broken into small pieces

250g unsalted butter

3 free range eggs

250g dark brown sugar

100g plain flour

1 teasp baking powder.

Method

Preheat the oven to 170C / 325F / gas 3. Lightly grease a baking tray. 

Melt the chocolate and butter in a heatproof bowl set over simmering water. 

Whisk the eggs and sugar together for 2 minutes until smooth and fluffy. 

Fold in the melted chocolate. Sieve the flour and baking powder into the mixture and stir well. Pour into the baking tray. 

Bake for 35 minutes or until the surface is set. It will just start to crack on top. 

Remove from the oven and cool in the tin. Slice into squares to serve. 

Published: 14 July, 2011
by DAN CARRIER