15% off end of season holidays!

We’ve had a very successful season so far with amazing conditions and happy customers! Becky and Tony in Chalet Gentiane have continued to impress every guest with their brilliant culinary skills and desire to please, and Doug and Agnieszka have got off to a roaring start and are also satisfying every guest in the food department!

Now we’re offering the chance for more people to come and enjoy the Hugski experience. Book by the 20th March 2013 to get 15% off Easter prices. 

Dates include:

Chalet Alpazure – 24th-31st March, 31st-7th April and 7th-14th April

Chalet Gentiane – 31st-7th April, 7th-14th April (with free transfers too)

What to expect…

A snapshot of the 2012 Menu Plan (which seems to be going down a treat!)

Breakfast:

Muffins, smoothies, pancakes and your choice of eggs

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Tea:

Cardamom and white chocolate brownies

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Canapé:

Risotto balls

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Dinner:

Starter: Mint baked feta, quinoa and beetroot salad

Main: Individual beef bourguignon pies with roasted vegetables and french beans

Dessert: White chocolate and blueberry cheesecake

YUM!!

See what our guests have had to say so far! http://www.hugskiholidays.com/our-services.php

 

 

The results

To say i’ve been a bit slack on the blog is putting it mildly! The snows been too good and it’s difficult to take photos of food before it goes out, seeing as it needs to be warm! So, anyway, here are a few dishes you can come to expect in the chalet.

We’ve had really positive feedback from the guests, I leave you with the best quote so far! 

The food was nothing short of amazing and was what has made this trip one of my most memorable skiing holidays. Every meal was not just delicious but also imaginative, beautifully presented and would rival any top restaurant. Fraser, 12th-16th Jan 2012

I promise to take some more photos and share recipes much more often on this blog*

* When it’s not snowing!

Delicious Desserts – Done

The quest for the ultimate menu plan continues. With canapés sorted, and a few secret starters decided upon i’ve skipped meals and gone straight to desserts.

Having not been much of a dessert lover until last season i’m now coming into my own, both making and eating them!

A dinner party on Saturday night gave me the perfect excuse to road test a few new ones out. The feedback seemed very good, so they’ve made the list and I can now confirm Hugski guests will be getting a selection of the below desserts;

– White chocolate and vanilla cheeskcakes

– White chocolate and passion fruit mousse in homemade chocolate cups

– Basil, raspberry and almond meringues

– Chocolate fondants

– Pear, blueberry and apple cobbler

– Chocolate orange torte

And many more… this is after afternoon tea so a lot of skiing needs to be done in the day!

It’s decided

At Hugski we’ll be doing canapes every night to enjoy with a glass or Kir Royal, or whatever you fancy. They’ll be ranging from flat breads with hallumi and a beetroot dip, to sushi rolls, risotto balls, parmesan short breads, chorizo puffs and other surprises. We also take requests!

Inspired

1st October marked another wedding for some good friends of ours. But this one stands out particularly because we got to taste the delights of Ginger Snaps catering.

I’ve been cooking a lot this month (I promise!), but for my Autumn come back I wanted so show you a bit more inspiration and a few more items which you can come to expect on the ultimate menu plan!

Oh, and if your looking for wedding caterers in Scotland, you know where to go!

Delish!

It seems canapes are my favourite thing at the moment, next post reveals more chalet creations…

Where the Wild Things Are….

No need to go on about the cooking, or how the food went down. The whole of Where The Wild Things Are was incredible. An amazing weekend. Anyone who considered going but didn’t should be kicking themselves! Bring on 2012, and thank you Camilla Cook!

 

 

P.S Book your ski holidays now!!! www.hugskiholidays.com

Start to the wilderness weekend

90 scones
40 brownies
4 banana loaves later and were done. Ready to go into the wilderness.

Before we pack almost every table and chair we own into the car we need brekky.

And a Saturday morning brekky always gets me into the same debate – how to make the perfect poached egg…

Usually I stay strong on the method. Boil water, put egg in gently, turn off the heat. Cover. Wait about 4mins… But today I tried Heidi’s way, the Jamie oliver cling film trick. It actually works, looks a bit like a dumplings but it’s alright! Thanks heids, I’ll leave you to make them from now on.

Right, better go…

Nailed a Soufflé yet?!

I just did it! So pleased too because it tastes delicious and so easy! It was light, fluffy, yet so decadent (maybe due to the goats cheese I put in it!)

I used a twice baked recipe soufflé from Delia Smith and supplemented it with a beetroot dip which made a perfect combination.

The recipe  was quite straight forward but there are some great tips that helped make it even easier….

– Dust your soufflé dish with flour, bread crumbs or parmesan to give the soufflé something to cling to when it rises, and making it less likely your soufflé will fall too rapidly when you bring it out the oven

– Separate your eggs and let them sit out on the counter top for a few hours before you use them. Egg whites beat up fluffier when they’re at room temperature

– Use a copper bowl to whisk egg whites, apparently copper reacts with the egg whites to help them to stiffen

– DON’T OPEN THE OVEN!

NB I couldn’t find my camera in time so the photo doesn’t do it justice, if I could get a testimonial from Hugo i’m sure that would!

 

Where the wild things are…

All in the name of Charity, Camilla Cook continues to raise money for Hackney Pirates. This time, she’s turning her homegrown get together in the woods to a full on festival for anyone who wants to listen to some music, eat some good food, drink some local cider and generally have a good time. To help out, a mate and I have offered to do the food (for 200 people!). It’s got to be affordable, but with a gourmet twist (i.e. no own label sausages, burgers or in fact, nothing own label). We’ve got to do 2 dinners, 1 brunch and 1 breakfast. Anyone got any ideas?! Hunter Gatherer – your area of expertise, what do you recommend?!

I had an experiment with this kind of food…. but it’s too expensive and time consuming

We need something easy to pull together, with no chopping time and little preparation time, and food that will last through the weekend. So, gourmet burgers, hot dogs and salads. I was thinking BBQed butternut squash salad with lettuce, chickpeas and feta. Any other ideas very welcome