Celebrate Chanukah at the Cookbook Cafe
with Sunday Brunch the “Jewish Princess” way…

In the weeks preceding the Jewish festival of Chanukah, the InterContinental London Park Lane’s Cookbook Cafe is delighted to announce that it will be joining forces with The Jewish Princesses, Georgie Tarn and Tracey Fine, to bring guests the ultimate in Jewish cuisine, perfectly integrated with its already famous Sunday Brunch menu.

Guests will have the option of tasting a variety of delicious recipes from the legendary “Jewish Princess Cookbook” alongside the very best fare from the Cookbook Cafe. The idea of an integrated, inclusive brunch, with dishes synonymous with Jewish life, presented together with those more usually associated with non-Jewish cultures, is ideally aligned with the Cookbook Cafe’s philosophy as a learning hub, for the sharing and growing of culinary ideas.

There are few things more important in Jewish culture than food, and many of the most iconic Jewish dishes have made their way firmly into mainstream culture. Who doesn’t know that chicken soup - or Jewish Penicillin - is guaranteed to help you if you have a cold or flu? The Jewish Princess Cookbook - a combination of cooking, culture and comedy - is a “must have” for any kitchen. The book is a one of a kind, teaching readers about both Jewish cuisine and Princess Couture cooking, and, whilst you may not associate the stereotype of the Jewish Princess with ever venturing remotely near the kitchen, Jewish Princesses - and they know who they are - know that even in the 21st century eating remains at the heart of family life.

So, for those who don’t know their borscht from their bagels or their knaidlach from their knish, The Jewish Princess Sunday Brunch is the perfect venue to learn something new. Guests who wish to come and sample recipes from “The Jewish Princess Cookbook” will find something for all the family… chocolate coins, (Chanukah gelt) and entertainment for the children plus a mix of traditional and contemporary Jewish and non-Jewish food to suit every palate. There will even be the opportunity to pick up a signed copy of the cookery bible that inspired this fusion brunch and meet the brains and beauty behind the must-have book, with Georgie & Tracey appearing at the first brunch on 11th November. So book early to avoid disappointment, as tables are sure to go like “blintzes” (or “hot cakes”)…

The Jewish Princess Sunday Brunch will run from 11th November – 9th December, inclusive, with food served between 12 noon and 4pm.

Join us in celebrating Easter with your family in their finery for a wonderful brunch replete with Bellinis, Iced Tea Martinis, Bloody Marys and lots of lovely provender to please your perspicacious palates.

Our Chef has prepared a fabulous from the best Eggs Benedict with Smoked Salmon and Caviar to Cornish Easter Lamb with Spring Garlic and Thyme and more, you can look at the menu by clicking: easter-sunday-brunch-menu.pdf.

Chill and relax watching Park Lane and the world going by…whilst your children will delight in the Easter Egg decorating corner and copious near-coma producing cakes and candies whilst you and your significant other(s) are welcomed with a complimentary glass of fine Champagne to be followed by limitless lashings of the above mentioned beverages and lots of lovely offerings from our eclectic kitchen.

So don’t delay! Reserve your space today for our Easter Brunch. Spring into the season with us! We have a lot of bookings already and its picking up rapido!!

Join us in honoring your mum this Mother’s Day, Sunday, March 18th - as we have so many surprises in store!

While your mother relaxes with a Bellini or two, our kid’s event coordinator, Sivan, will help your children decorate a complimentary heart shaped cake for Mom to take home - a fantastic way to continue celebrating long after your family brunch is over.

If you are anything like me, you too have spent many a Sunday searching for the perfect spot to mix and mingle with family and friends. Well, I can certify that the Cookbook Cafe’s Sunday brunch does not disappoint. In fact, it just might be the best Brunch served in London! And next to the scrumptious food, I believe the best thing about the CBC brunch is that once the kids have exhausted themselves on the desert buffet, they can work their artistic magic at the supervised arts-and-crafts table which offers weekly children’s events (see our events calendar). This gives the adults ample time to enjoy the ‘unlimited’ consumption of Bloody Marys, Bellinis and Iced Tea Martinis. Or if you prefer to keep it clean - tea, coffee and soft drinks.

The Eggs Benedict is not to be missed - topped with salmon, caviar and sour cream - this dish is simply outstanding!

The Sunday brunch at CBC is catching on in popularity, so I suggest you make your reservation early to guarantee your seating.

This outstanding recipe comes from Chez Panisse Cafe Cookbook by Alice Waters and the Cooks of the famous Chez Panisse Cafe in Berkeley, California. The Chez Panisse Cafe opened in 1980 above the more formal Chez Panisse restaurant.

This pizzetta is perfect for a Sunday brunch where everyone can design their own pizzetta with their desired toppings. The Chefs make a few suggestions: try shaving a white truffle over the top (if available) or simply drizzle with some white truffle oil. Or add a layer of cooked broccoli raab, seasoned with garlic and hot pepper.

Chez Panisse suggests keeping it simple by starting with a mixed leaf salad!

The Chez Panisse Cafe Cookbook is available for purchase at our CBC bookshop. If all this seems like too much work, then try out our outstanding Sunday Brunch at the CBC where our chef’s have our own version of this pizzatta served up.

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Homemade Swiss Muesli

I know you’re thinking that the Swiss guys at the CBC called their Mom’s over the weekend for this recipe - And you just might be right! This recipe is perfect for any day of the week. The best part is that it can be prepared and stored in the fridge for a great nutritious breakfast (or lunch) whenever your hunger pangs call.

Don’t be afraid to experiment and add whatever fruit your heart desires. Dried fruit is also nice but high in sugar content. Personally I like to add a teaspoon of vanilla and some mixed berry yoghurt. It is best to buy nuts which are sold in the baking section of your supermarket, as they’re usually not roasted and do not have added salt.

Ingredients:

2 cups rolled oats
1 cup milk
1 tablespoon honey
1-2 apple, peeled and grated
1/4 cup chopped hazelnuts (toasted tastes better but is not necessary)
1 cup low-fat yogurt (any flavour you wish)
Preparation:

Combine oats, milk and honey and leave soaking in the refrigerator overnight.
Next morning, add the grated apple, hazelnuts and yogurt.

* Makes approximately 4 servings

A Sunday brunch suggestion for all you potato lovers…

Tomato, Garlic and Potato Frittata

Ingredients:

6 whole large eggs
2 large egg whites
1/2 cup finely grated parmesan (2 oz), or feta or goat cheese (or a combo of your choice)
1/3 cup thinly sliced fresh basil
3/4 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves, thinly sliced
3 tablespoons olive oil
1/2 lb boiling potatoes, peeled and cut into 1/4-inch dice
2 cups grape tomatoes or halved cherry tomatoes (6 oz)
Note: If you are a meat eater, you can also add crispy bacon or pancetta for additional flavour and texture.
For those vegans who want to try a different variation: try adding some sliced artichoke hearts.

Preparation:

Whisk together whole eggs, whites, 1/4 cup of cheese , basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
Preheat broiler.

Cook garlic over moderate heat in a generously coated skillet of olive oil so it doesn’t stick! (Of course a non-stick and ovenproof pan will also work well). Stir until golden brown, about 1 minute. Transfer garlic with a slotted spoon to a bowl.

Add potatoes to skillet and saute over moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to bowl with garlic.

Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.

Add an additional tablespoon of olive oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook with the cover on for an additional 5 minutes (centre will be moist).

Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining 1/4 cup of your preferred cheese, then broil until cheese melts and frittata is golden brown, approximately 2 to 3 minutes.

Slide onto a platter and cut into wedges. Don’t hold back on garnishing with plenty of fresh basil.
*If you do not have an ovenproof skillet, then simply wrap the handle of your skillet with heavy-duty foil (or a double layer of regular foil) before broiling.

Makes 4- 6 servings, depending on how thick you slice it.