Supper Club Berlin!

Mr Wagget is a mean cook.  He's got a sweet flat too.  So after a evening with a bit too much Wein, and way too much boasting about Supper Club successes at Keston Road, a beautiful idea was born:

brought to you by Keston International and Andrew Enterprises….
                                   ….an Ellis / Waggett Production…..
                                                  … Keston Kuche Collaborations is  proud to announce…...

The Berlin Supper Club

The concept was perfectly transferable to Berlin.  Gather a group of interesting folk who have never met each other before, ply with wine, sit at a table… and dine.

The  evening had a taste of danger from the outset.  With sub-zero temperatures and pavements packed so tight with ice it was like walking on marbles, we all felt relieved to have arrived alive.  And ready for a glass of wine.

The starter was deliciously rich but not heavy.  Somewhat high-maintenance for a Supper Club given last minute multiple egg poaching, but the scraped-clean plates were testament to its success.

Salad with blue cheese dressing, crispy pancetta and poached egg.

Next up was a course for which I can claim no credit.  The need to do justice to an exquisite beef fillet and time the cooking to perfection was the danger of this decadent main.  Topped with portabello mushrooms and cheese, baked until perfectly pink, and served with freshly fried home-made chips…. Mr Wagget earned his place in the Keston Kitchen history.

Mmmm Meaty Morsels

Finally, I brought out a tried-and-tested Keston classic: Calvados Rice Pudding brûlée.  So rich and creamy it makes you think you've died and gone to heaven (and you'll probably get there a lot quicker if you eat enough of these indulgent little puds).  The danger of the dessert was my treacherous walk through the ice-rink streets of Prenzlauerberg with 8 freshly baked puds in ceramic ramekins, a blow torch….. and slippery-soled shoes.  Somehow we all made it in one piece.  

Playing with the new toy

Lecker und süß

A highly successful Abend and excellent addition to the Berlin culinary scene.  Nice work Wagget!

Jules x

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Sicily in a biscuit

'Brutti ma buoni' means ugly but good. 

It certainly does sum up this nutty, citrusy, sweet mouthful of joy, that transports you to the Sicilian shores for a moment of pleasure. Several moments in fact, if like me, you cannot resist more than one. Be careful, you will eat them ALL.

So if you are dreaming of warmer times, need to de-stress or decide if Sicily is this year's summer holiday then I recommend baking these.

There's fierce competition in the the convents across Sicily to bake the best dolci, sweet treats fit for the Pope.


Makes 24

4 egg whites
Pinch of salt
110g ground almonds
110g caster sugar
zest 2 lemons
2tbsp honey


Heat the oven to 180C and line a baking tray with parchment paper. Lightly       whisk the egg whites with a pinch of salt.

Mix the almonds with the caster sugar and lemon zest and add enough of the whisked egg to get a soft paste - add the egg slowly as I find you are often left with a little. You can add more ground almonds if you do think it is too runny. Finally, stir in the honey.

Use two spoons to make small heaps of the paste on the baking tray, leaving enough space for the biscuits to spread a little.

Bake for 15 minutes until golden brown. Cool on a rack and enjoy. x

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