December Newsletter
December 2024 Newsletter
Hello Hot Girls! Christmas is almost here and so is 2025; which we can't quite believe! This year we have published 3 Issues, starting in September, and the love and support we have received for each one has been overwhelming lovely. We have built a community of girls who love to cook, bake, host, wine and dine, and we're always looking for new additions to the HCGG!
In this newsletter we want to talk about what we have in store for 2025, not just about how we started off in 2024. Yes we might have been releasing Issues every month or so, but that is going to take a back seat while we work on other bits and pieces. We still hope to release Issue 4 in the new year, so please email us if you have any submissions. But moving on, It's basically 2025 now and this is what that means for us: we're working on a mini book (not just a mag) filled with out favourite sweet treat recipes and pastry tips and tricks for everyone. We hope this will be something that will sit on the bookshelf of your kitchen and have a bit of flour on every other page or so because it's been such a useful part of the kitchen. Not only this, but we want to start doing pop-ups! This would be a great opportunity to meet you guys and share a Hot Girl Dinner. As per usual, all announcements will be made via our Instagram and TikTok.
This wouldn't be a Hot Girl newsletter without a recipe.. so here we have a recipe for a trout fish cake with a warm tartare sauce, a great starter for any New Year's Eve Dinner. My basic recipe for fishcakes is 60:40 ratio of fish to mashed potato. Chop your trout into 1cm square pieces. You could cure it before hand if you wanted to. Bake potatoes until cooked through and scoop out the middle for a great base. I would recommend passing this through a ricer or sieve. My fishcakes weigh 60 grams each, which I think is a good starter size. Season with a lot of chopped parsley, salt, pepper and lemon zest. Shape into flattened balls, and coat in flour, then beaten egg with a little water, then panko breadcrumbs. Once panned, they cannot be frozen as they will go soggy as they defrost. Fry at 180 celsius in a neutral oil for 4 minutes. To make the tartare sauce, mince cornichons, capers and shallots in equal parts and set aside. Reduce about a pint of cider by half, and finish with cream. This will be the base of your sauce. Finish with your chopped tartare mix, salt, pepper and some trout roe if you can get any. I garnished with fresh leaf, and this was really really yummy.
Merry Christmas and a Happy New Year everyone!