Randall and Aubin restaurant in Soho -Randall and Aubin ravintola Sohossa

I used to work on client site in Soho in London all last  spring and most of the summer. There was a place in Soho that I passed almost daily when going to get my lunch. I so often wondered what it was like and thought I should try it. My colleague had it also on his hit list to go so inspired by that when my sister and mum came to London for a visit we gave it a try. The place is called Randall and Aubin.

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It spesialises in seafood and you can see all the fresh seafood in the window. They do all sort of dishes on their à la carte list so you are not only restricted to seafood. The wine selection is amazing too!

I ordered chevre salad for my main. The size was perfect. I love when meals are rather small so that I have definitely room for dessert.  This salad was the most incredible combination of flavours, one of the best chevre salads I have eaten ever.

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My mum and sister had fish and they were both extremely happy with their meals. My sister is a difficult one. She used to work for one of the most prestigious hotel and restaurant groups in Finland.  Being so she has eaten so many fine dining dishes and tasted too many rare wines that taking her out for a dinner is always a challenge. This time she was super happy with my choice!

Randall and Aubin has changed their wine list since we were there but I remembered we went for Italian Vermentino and it was heavenly good. I tasted quite a few wines until I ended up choosing it. Was a good choice.

For a dessert as usual I went for a chocolate cake.

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It was tasty but compared to the main course it was like a shadow..but good, nothing to complain. I guess my main was just so perfect that there was nothing really to compete with that.

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Me pulling a silly smile when getting my cake…

One funny detail for all the ladies who read my blog..this place has the most stunning male waiters. My sister, mum and I were laughing so hard when thinking of the job interview..they must have some extra  standards that applicants must fullfil :)!

After the dinner we headed to another place. It is a Spanish tapas place, we did not eat there but I have eaten there before and I wanted to mention this place in the same post. It is not far from Randall and Aubin, maybe 10 minute walk away. The place is called Copita. I may have mentioned it before. It is super nice.  I have eaten there and I have also tasted quite a few of their wines (the wine list is amazing!). So if you fancy a good after work drink I recommend to go there.

 

Mainokset

Sweet potato chocolate cake -Bataattisuklaakakku

WP_20130921_010Something unbelievable happened on Sunday night. Our amazing cooker -oven, grill, dinner plate warmer and gas hobs in one combination-  just stopped working. I was cooking tasty home made chips in the grill with full heat when suddenly the cooker caused a short and the wall switch started melting! Oh no! Many people would first react by thinking of all the safety risks but not me. My first thought was literally ”oh no how am I supposed to bake next week”. Our cooker is still broken, the electrician arrives today to fix the wall switch and then we will see what is cooker’s destiny whether it still works or if we need a new one. My dear Aussie husband comforted me by saying ”darling just think that you either get a perfectly functioning new cooker or the old one is even better than before ”. I wish I could think such an optimistic way. Being so, you may need to wait for some new recipes. I thought in the meanwhile I would post the cake I managed to bake just before the cooker broke down. This cake is my own recipe. I wanted to use sweet potato in a chocolate cake so I thought I would give it a try and in fact it worked pretty well.  It gives the moisture and the sweet flavour compliments the chocolate cake. This is again a fully vegan recipe, so totally egg and dairy free and gluten free too. Of course you can use butter and milk where ever I have used the replacement products.

2 dl (1 cup) sweet potato puree

1/2 dl (1/4 cup) rice milk

1 1/2 dl (3/4 cup) dark brown sugar

1/2 dl (1/4 cup) vegetable oil

1/2tsp vanilla powder

a few drops of vanilla extract

1/2 tsp vanilla sugar

3/4 dl (almost 1/2 cup) coco powder

1/2dl (1/4 cup) sugar

3 tbs golden syrup

2dl (1 cup) gluten free self raising flour

1 tsp baking powder

50g grated dark dairy free chocolate

1. Preheat the oven to 190 celsius degrees.

2. Cook sweet potato cubes and puree them.

3. Mix together sweet potato puree, oil, rice milk, sugars, vanilla powder, coco powder, golden syrup and flour. In the end add the grated chocolate.

4. Bake for 40min. Test with a fork to make sure the cake is fully cooked.

Filling:

1/2 dl (1/4 cup) oat cream

1/2dl (1/4 cup) raspberries

1 tsp vanilla sugar

1-2 tbs caster sugar

1. Mash the raspberries with the fork. Mix the oat cream and raspberries together and add sugars.

Icing:

30-50g  dairy free margarin (butter goes perfectly too, in fact probably better due to the salty nature!)

1/2 dl (1/4 cup) oat cream

1dl (1/2 cup) icing cugar

3-4 tbsp coco powder

1. Whisk together the dairy free margarin and oat cream.

2. Whisk in the icing sugar and finish with adding the coco powder.

Build the cake. After cooking it, let it cool down first, cut it into halves, fill with the raspberry oat cream mix and coat with the delicious chocolaty icing.

ENJOY!