Summer's on it's way....

...and to celebrate we are sprucing up the sunny patio at our St Pancras caffe (http://www.wallacespace.com/caffe_sp.html). Tropical beach and lifeguard theme...watch this space!

"I just wanted to thank you and the whole Wallace Space team for being so helpful and attentive during the course we ran for Zimbabwean leaders from 28 April to 1 May. The event was a great success and this was in part due to the great space you have on offer and to the wonderful staff at Wallace Space. Everyone was very kind and helpful – you guys have thought of everything a client might need! The participants themselves commented on this, as well as on the quality of the food you serve, which is so much more varied than at most other venues.

So thanks to all of you, and especially to Diana who was on hand for much of the event.
Warm regards,

Joanna


Joanna Stansfeld

Senior Course Manager"

Summer salad recipes

Continuing the general summer theme despite a slight downturn in the weather this weekend (well, it was a bank holiday after all) and due to popular demand as we are always being asked for the recipes for our fantastic lunches, here are a couple of wallacespace summer recipes. You can check out our caffe spaces on the website by clicking here http://www.wallacespace.com/caffe_sp.html Enjoy.

Aubergine Parmigiana

Serves 4/5

Ingredients

3 x large aubergines

2 x tins of good quality tomatoes

1 x red onion; finely chopped

2 x cloves garlic; crushed

1 x bunch fresh basil

2 x buffalo mozzarella

Extra virgin olive oil

Pinch dried oregano

Freshly grated parmesan

Sea salt/freshly ground black pepper

Fresh breadcrumbs

Method

Sweat the onion and garlic in a saucepan with a good slug of olive oil until soft and golden, add the oregano, drain the tinned tomatoes of juice and add the pulp to the onions in the pan.

Squish about and reduce, letting it bubble and add the juice slowly until you have a thick, well reduced sauce. This should take around 20 minutes

Cut the aubergines into thickish rounds (about 1/2 inch). Brush with oil and grill on a griddle until cooked and burnished with griddle marks.

Take an earthenware dish, brush with olive oil and put a layer of tomato sauce in the bottom. Layer with the the grilled aubergines, torn mozzarella and freshly grated parmesan. Finish with the two cheeses and a scattering of breadcrumbs on top.

Bake in a preheated oven for 30 minutes at 190c/375f/gas mark 5 until golden and bubbling.

Fine green bean salad with red and yellow tomatoes:

Ingredients

150 grams fine green beans

1 x punnet of both red and yellow tomatoes

2 x finely chopped shallots

Extra virgin olive oil

Red wine vinegar (a splash of)

Fresh mint or basil roughly chopped

Maldon sea salt

Black

Method

Top and tail the green beans then put in a pan of boiling water and cook for 3 minutes until tender. Refresh in iced water.

Add all the other ingredients and toss together