Pavilion House

31/07/2014

If you were staying with us, what would you choose from our dinner menu today?

29/07/2014

Something refreshing for pudding tonight?



TROPICAL FRUIT SALAD WITH LIME AND CARDAMOM SYRUP

SERVES 6

• 1 or 2 star fruit, sliced

• 1 pineapple, peeled, cored and cut into slices

• 1 mango, peeled and sliced

• 1 papaya, peeled, seeded and sliced

• 1 kiwi, peeled and cut into wedges

• 12 lychees, peeled

SYRUP

• 220g caster sugar

• 8 cardamom pods, seeds removed and lightly crushed (see tip)

• 100 ml: water

• Grated rind and juice of 2 juicy limes, buy soft ones and keep at room temperature

For the syrup combine the sugar and cardamom seeds in a small saucepan and heat gently until the sugar has dissolved.

Remove and cool. Add the lime juice and rind. Either arrange all the fruit on a platter or serve onto six plates. Spoon the syrup over the top.

28/07/2014

Here's our brand new room with en-suite shower room, king size brass bed, Vi-Spring mattress, Egyptian cotton bed linen. A Futon pull out bed is available for a child.

Click here for more details : http://www.pavilionhousebandb.co.uk/rooms.html

24/07/2014

Q: Why do you keep chickens?

A: Because I'm a farmer’s daughter and they produce lots of delicious things to eat :)

23/07/2014

Audley End House and Gardens is one of the local attractions that you can visit whilst staying with us.

Here's their page :)

Audley End is one of England’s grandest stately homes; in addition to the spectacular house, visitors today can explore the Victorian Service Wing complete with kitchen, laundries and a dairy. There's also the recently restored historic stables, complete with resident horses and Victorian groom.

*HOUSE RULES*

This page is designed as a place to discuss Audley End - to share tips for a great day out at the house and gardens, upcoming events and news from the property. We love hearing the ideas and opinions of our social community, and encourage you to leave comments, photos, videos and links (‘content’) here on our page.

However, in the interests of our whole community, by using this site you accept our ‘house rules’ and agree that any content posted by you on our page will follow these rules.

Content posted on our page must not:

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• impersonate any person, or misrepresent your identity or affiliation with any person
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If we consider that any of our house rules have been broken, we will take whatever action we feel is appropriate, including deleting any content.

We support Facebook’s community standards, and ask that you do, too: www.facebook.com/communitystandards

If you have any questions about the house rules, Audley End, the work of English Heritage, membership or queries that need a more in depth answer our Customer Services team would be happy to help. Please email us at [email protected].

22/07/2014

Here's our twin room.....

Newly refurbished with twin Vi-Spring beds, hand embroidered Egyptian cotton bed linen, and a gorgeous garden view.

Check out the details here :

http://www.pavilionhousebandb.co.uk/rooms.html

21/07/2014

RECIPE : DARK CHOCOLATE TART -
SERVES 8.

Fancy dining with us? Click here for more info http://www.pavilionhousebandb.co.uk/dining.html

PASTRY

• 150g plain flour

• 30g icing sugar

• 100g hard unsalted butter, diced

• 2 to 3 tbsp: cold water

FILLING

• 300g best dark chocolate, minimum 70% cocoa solids

• 200g unsalted butter

• 2 eggs

• 2 egg yolks

• 60g caster sugar

For the pastry put the flour and icing sugar in the food processor and whizz until smooth. Add the butter and whizz until resembling fine breadcrumbs. Stop once during this process and stir around with a knife.

Remove to a bowl and stir in the water. If you are a confident pastry maker you will get away with just 2 table spoons of the water only, otherwise use the 3. Mix as much as you can with a palette knife or a fork before getting your hand in.

On a floured surface shape into a flattish circle, and chill in the fridge for 30 minutes. Roll out to line a 23cm round tart tin with a removable base, prick the base with a fork and chill for a further 30 minutes, minimum.

Carefully and thoroughly line with foil and bake in a preheated oven 200C Gas 6 for 15 minutes. Remove the foil and bake again, turning the oven to 180C Gas 4, for 4 minutes, or until the base appears dry.

For the filling melt the butter and chocolate together over a very low heat until dissolved. Whisk the eggs, yolks and the sugar in a largish bowl until light and fluffy.

Fold one third of this into the melted chocolate and then fold this into the remaining egg and sugar mixture. Pour into the pastry case and bake in a preheated oven 170C Gas 3 for 10 minutes.

The filling will appear to still be quite soft. Cool to room temperature and serve dusted with icing sugar and cocoa powder.

TIP

To prevent spoiling the chocolate, melt the butter first before adding the chocolate to it.

If this looks YUM, please share with your friends

Fancy dining with us? Click here for more info http://www.pavilionhousebandb.co.uk/dining.html

18/07/2014

Business guests:

We offer quiet and relaxing overnight accommodation for business guests. We have WIFI and have a wonderful supper menu so you can really feel at home whilst away.

More details here http://www.pavilionhousebandb.co.uk/index.html

17/07/2014

Loving our garden at this time of year!

More pics here : http://www.pavilionhousebandb.co.uk/gallery.html

15/07/2014

What did you have for pudding tonight? Here's something for you to try :)

RECIPE : FRESH RASPBERRY BAKEWELL TART.
SERVES 6.

Fancy dining with us? Click here for more info http://www.pavilionhousebandb.co.uk/dining.html

PASTRY

• 200g plain flour

• 40g icing sugar

• 130g cold unsalted butter, cut into small pieces

• 3 tbsp: very cold water

FILLING

• 3 tbsp: raspberry jam

• 180g fresh raspberries

• 125g soft unsalted butter

• 125g caster sugar

• 1/2 tsp: vanilla essence

• 3 eggs, room temperature

• 125g blanched almonds, coarsely ground

• 30g flaked almonds

For the pastry put the flour and icing sugar in the food processor and whizz until smooth. Add the butter and whizz until resembling fine breadcrumbs.

Stop once during this process and stir around with a knife. Remove to a bowl and stir in the water. Mix as much as you can with a palette knife or a fork before getting your hand in.

On a floured surface shape into a flattish square, and chill in the fridge for 30 minutes. Roll out to line a 22cm square tart tin (removable base is best), prick the base with a fork and chill for a further 30 minutes, minimum.

Carefully and thoroughly line with foil and bake in a preheated oven 200C Gas 6 for 15 minutes. Remove the foil and bake again, turning the oven to 180C Gas 4, for 4 minutes.

For the filling beat the butter and sugar with an electric whisk until very light and fluffy. Add the vanilla and the eggs, one at a time, beating well after each one. Stir in the almonds and mix well.

Spread the jam over the base of the pastry and scatter with the raspberries. Spread the almond mixture over and sprinkle with the flaked almonds. Bake at 180C Gas 4 for about 40 minutes until risen and brown.

When cool dust with icing sugar and cut into squares.

Great for a picnic.

If this looks YUM, please share with your friends

Fancy dining with us? Click here for more info http://www.pavilionhousebandb.co.uk/dining.html

14/07/2014

Did you know that our Bluebelle chickens lay the eggs for your full English breakfast?

Here's what else you can indulge in at Pavilion House B&B

http://www.pavilionhousebandb.co.uk/dining.html

11/07/2014

Click like if you could just eat this!

See more from our menu here http://www.pavilionhousebandb.co.uk/dining.html