I love cocktails… I love ginger… I love lemongrass… I love mojitos… what’s not to love about this ginger mojito cocktail?
GINGER AND LEMONGRASS MOJITO
1 1″ piece ginger, peeled and sliced
2 stalks lemongrass
8 mint leaves
1 tbsp. Sugar syrup
1 tbsp. lime juice
50ml white rum
Ginger beer or ale
Ice and extra mint leaves
- Muddle together mint leaves, one lemongrass stalk and ginger.
- Add sugar syrup, lime juice and rum. Shake well.
- Half fill highball glass with ice and extra mint leaves.
- Strain mixture into glass.
- Top with ginger beer or ale.
- Serve with lime slices and remaining lemongrass.
I made this yummy fruit salad for breakfast one Valentine’s Day a few years back, served with a delicious vanilla cream. Anything with booze in it gets my vote – even if it is for brekkie! As predicted, it was a little too delicate for Mr. D. who preferred the more robust eggs Benedict I served up afterwards!
This fruit salad is based on a dessert I used to order whenever I used to visit my favourite restaurant in Baker Street: mixed berries in champagne topped with a lemon sorbet. The fruits I ended up using would not have necessarily been my first choice (all they had that appealed to me when I popped into the supermarket the night before!) it all actually worked rather well: the crispness of the apple against the tart softness of the raspberries, the sweetness of the mango, with the zinginess of the grapefruit. I’m not a breakfast person but if this was breakfast every day, I would happily tuck in.
It’s autumn now, when breakfast is supposed to be comforting and warming, but I remembered this recipe and just had to share it. And of course its not just for breakfast. Despite the sugar and wine, you could almost fool yourself into thinking it was healthy! Who said salads can’t be decadent???
1 Granny Smith’s apple
1 pink grapefruit
500ml Sparkling rosé wine
2 tbspns Caster sugar
1. Make a sugar syrup by heating the sugar with 2 tablespoons of the wine until sugar has completely dissolved and syrup thickened slightly. Leave to cool.
2. Peel and dice the mango.
3. Remove peel and pith from grapefruit and cut into segments.
4. Core and chop apple, leaving peel on if you wish.
5. Squeeze lemon juice over the apple.
6. Combine prepared fruit in a bowl with the raspberries.
7. Add remainder of the rosé wine to the syrup.
8. Pour sweetened wine over the fruits.
9. Serve with cream,yogurt, ice-cream or sorbet.
If the recipe above isn’t quite your cup of tea (or glass of rosé!) don’t worry – maybe one of these boozy fruit salads will float your fruit bowl!
Pineapple, mango, passion fruit, kiwi fruit with rum.
Raspberries, strawberries, redcurrants and blueberries in champagne
Lychees, rambutans, melon, papaya and dragon fruit in gin
Peaches, raspberries, nectarines and apricots in Prosecco
Apples, pear, plums, apricots and blackberries in mulled cider
Kumquats, Clementine’s, blood orange, quince, figs, in mulled wine
I love fruity cocktails, and if they’re sparkling, then so much the better! Needless to say this one’s right up my street! I love the taste of sparkling apple juice with this cocktail, but any sparkling juice will do.
Prep: 5 mins
4tbsp. sugar syrup
2tbsp. Lemon juice
Seeds of 2 pomegranates
Sparkling apple juice
Mint leaves or citrus zest to decorate
- Crush blackberries and seeds of one pomegranate.
- Strain and pour into cocktail shaker.
- Add sugar syrup.
- Add lemon juice.
- Add vodka
- Shake well.
- Strain and pour over ice and remaining pomegranate seeds in 4 glasses
- Top up with Sparkling juice.
- Garnish and serve.
- Marvel at how delicious it is!
OMG OMG OMG! I’ve fallen in love… with a compote!
No you are not imaging these words and I really am saying them. But I’ve just made the most amazing tropical fruit compote that’ll having you thinking that you’re sitting on a beach from the very first spoonful – and by beach I don’t mean Southend (although, of course, there’s nothing wrong with good old Southend!)
It was my second attempt at making this compote. The first attempt wasn’t too bad but I felt it was missing something. So I added more spices, some honey, and some booze – because let’s face it, everything tastes so much better with booze!
Initially I wasn’t a hundred per cent sure if all the flavours would work well together, even though I knew that many of the ingredients used to give flavour worked well individually with the pineapple, mango and passion fruit used in this recipe. Thankfully they did and I was thrilled with the result.
I loved the heat you got from the spices and the rum; the fresh zingyness of the lime; the sweet aroma of the vanilla, and the somewhat simultaneous sweetness and tanginess of the fruit. Delicious!
But don’t just take my word for it – have a go at making it yourself!
Another thing I’ve discovered about fruit compotes – whether you use fresh or dried fruit – is that they are so versatile. You can serve them hot, warm or cold and they can be used as a topping for porridge or toasted brioche as part of a yummy breakfast; they can be served as dessert with cream, mascarpone, ice-cream or custard. Compotes can also be used as a topping for cheesecake or a sponge pudding, or can be used as a filling for pancakes, crumbles, pies, cobblers or tarts.
And if you’re feeding little people – and by little people I mean children not vertically challenged people like myself – you might want to leave out the rum.
THE HEAT IS ON TROPICAL FRUIT COMPOTE
THE FOOD STUFF:
1 medium pineapple
2 large mangoes
5 passion fruit
Zest of 1 lime
Juice of 1/2 lime
1 vanilla pod
1 star anise
1/4 teaspoon mixed spice
2 tablespoons runny honey
a couple of good glugs of Malibu
THE EQUIPMENT STUFF:
1 Sharp knife
1 chopping board
1 baking tray
A variety of spoons
- Turn oven on to
- Peel and core pineapple and cut into chunks.
- Peel mangoes and cut into large chunks.
- Cut each passion fruit in half and scoop out pulp.
- Place fruit in an oven proof dish.
- Cut vanilla pod in half lengthways and scrape out seeds.
- Add vanilla to the fruit.
- Add remaining ingredients.
- Combine well.
- Pop in the oven and cook for 25mins or until pineapple chunks have softened.
- Take out of oven – and enjoy any way you wish!
Thanksgiving is about to descend upon us – and I can’t wait!
Ever since Mr.D. and I became a couple, I’ve been celebrating Thanksgiving with him. It’s a very special time for us and it’s become one of my favourite holidays. I know it’s not such a big deal to our family and friends in Britain but last year Mr.D. and I got to celebrate with our friends in Edinburgh – and they loved it. And I enjoyed cooking for eight people – the most I’ve ever cooked Thanksgiving dinner for (all across America, people are going ” Eight people? Is that all???)
Going back to our first Thanksgiving together, I hadn’t a clue what to do; how to celebrate it; what to prepare; I didn’t know anything about the customs or traditions. I understood that a traditional roast turkey dinner was served, and that most people settled down to watch football and A Charlie Brown Thanksgiving but not much else. So after interrogating Mr.D. about the dos and don’ts of Thanksgiving, he insisted that it really didn’t matter what the traditions were – we should work on creating our own ones. I thought it was a lovely idea. I also knew that it was Mr. D.’s way of saying that he hadn’t the foggiest what Thanksgiving traditions were despite having celebrated Thanksgiving his whole life!
So create our own traditions we did! Well not right away of course because the thing with traditions is that they need time to take root before they can be established as traditions. Though I’m very glad to say that the first ever Thanksgiving meal has not become one of our traditions or else we’d be eating roast turkey, raw carrots, stuffing and nothing else every year!
So as I prepare to celebrate my sixth Thanksgiving with the man who introduced me to it all, I take a look at all things that are typically Mr. and Mrs. D and that we have to include every year so that it feels ‘Thanksgivingy.’
1. TO CHURCH IN THE MORNING
For me, it’s very important to start Thanksgiving by going to a church service exactly as I would do Christmas morning. Mr. D. isn’t big on church but he does accompany me. It’s my chance to give thanks for all the good things that have happened in the last year and gives me time to reflect. I know that Thanksgiving has no real significance in Britain where we are now so there won’t be a special Thanksgiving mass in any of the churches but I will still attend a church service tomorrow.
2. PANCAKE BREAKFAST
Thanksgiving just isn’t Thanksgiving without a traditional breakfast of pancakes drenched in butter and maple syrup with bacon/sausage and eggs. You might wonder why we’d be tucking into a very filling breakfast when we’re going to be tucking into a gut-busting meal later on but when you come to number 5, you’ll understand why!
3. ROAST TURKEY DINNER
What else could it be other than turkey? When it comes to Thanksgiving the most traditional thing about it is the roast dinner, which in my opinion – unless you’re a vegetarian – just has to be turkey as tradition dictates. I remember for Mr.D’s first Thanksgiving in Britain, my mum insisted on cooking a leg of lamb because she absolutely hates turkey. Well, I’m sorry – I wasn’t having any of it! I told mum she could have some lamb for herself if that’s what she wanted but we were damn well having turkey! Of course I put it very politely.
We always have turkey with all the trimmings including potatoes, stuffing, candied yams etc. Cranberry sauce usually gets left off the list (unless my father-in-law is with us) as it’s not really our thing. And if we happen to be in the States you can bet your life biscuits and pumpkin pie will be on the menu.
And of course there’ll be a round of sandwiches the next day!
4. TURKEY MUST BE TOPPED WITH BACON
I thought everyone wrapped the top of the turkey with bacon in order to keep it very moist – after all, no one likes dry turkey, do they? It’s certainly something I consider a necessity. But it would seem that when I prepared Thanksgiving dinner in the States one year, many of Mr.D’s family had never seen a turkey wrapped in bacon before. Some even thought it was my own invention (I wish!) They thought it was the most awesome thing they’d ever seen, and before the turkey even made it on to the table, the bacon had already been devoured!
5. A VERY, VERY, LATE DINNER
This is a cross between a tradition and coincidence as try as I might, I can NEVER get dinner on the table at a time when most normal people would expect to eat. But then we’re not known for being a ‘normal’ household! From what I understand, most Americans have their traditional Thanksgiving meal between the hours of 1-3pm. Not in this house though!
I don’t know if it’s because of all the back-to-back movies we’re watching; the non-stop grazing that happens while we’re waiting for the main event, I don’t know why or how but dinner is never served before 9pm. In fact last year, when we were in Edinburgh with our friends we were having such an awesome time that we didn’t serve dinner until 11pm! That’s right – 11pm!!! Although by the time I eventually sat down to eat, it was after midnight and Thanksgiving was officially over.
So the moral of the story is that if you want to eat on time, Chez Mr.and Mrs. D’s is not the place to be!
6. FAMILY MOVIE MARATHON
Mr.D. is a movie nut so if it’s just the family who are coming over, it’s not unusual to find us watching movies until the early hours of the following day. We only stop to call friends and relatives, Mr.D. takes a break to game (also his chance to chat to his bestie who lives in South Carolina) and of course to scoff dinner!
7. GAMES WITH FRIENDS
If we are having friends over, we know that they will not want to sit around watching movies. So Mr.D. will watch his beloved movies until our guests arrive and then it’s raucous party game time. They might be a bit old hat but charades and bingo always go down well and have proved to be an excellent ice-breaker with people we don’t know very well. By the time they’ve put on their coat to go home, we’ll have made a whole new bunch of friends.
8. DEATH AT A FUNERAL
This may seem like an odd choice but it started out as purely coincidental. I realised that for the first few years that I’d celebrated Thanksgiving, we’d watched Death At A Funeral. I’ve seen both the 2007 and 2010 versions which both star Peter Dinklage. Don’t ask me why but that’s always something that’s on the movie marathon list. So now I feel that it isn’t really Thanksgiving unless we watch this hilarious comedy film that never fails to have me in stitches even though I’ve seen it five times now.
There’s nothing like candle light, and every Thanksgiving I make sure there are candles dotted around the place – especially beautifully scented candles. One of the things our friends remembered about Thanksgiving last year was how gorgeous the place looked bathed in candlelight and the welcoming aroma that greeted them as they entered the house.
And we always have a candlelit dinner for Thanksgiving because there’s just something about that gentle, cosy glow and the warmth of the flickering candles as we’re all sat around the table. In fact, come to think of it, that might be another reason why we serve dinner so late in the evening as a candlelit dinner at 1pm just isn’t the same.
10. CHEESE BOARD
OK I think it may be a little too soon to call this a a Chez D. tradition as last year was the only year we did a cheese platter but it was such a hit that I’m determined to do a cheese board every year. And of course, if you’re going to eat dinner so late, you’ve got to produce something to keep your guests going and this cheese platter seems to be just the thing.
I’ve done posts in the past about cheese courses and what to serve on a cheese board but if you’re going to make one as a precursor to a main meal then it’s best to keep things simple. And last year, everyone enjoyed nibbling on a selection of cheeses with crackers, mini sausages, apple slices, grapes and chutney in between playing charades.
11. I AM THANKFUL POEM
I was our first Thanksgiving as a married couple and we were living in the Pacific North-West when during the church service the priest read a beautiful poem that has stayed with me ever since. It’s a reminder to be thankful for the little things and to count your blessings – even if it may not seem like a blessing at the time. The poem is called I Am Thankful by a talented but unknown poet and there appear to be several versions of this poem. I like to read it every Thanksgiving:
I AM THANKFUL
I am thankful for…
The mess to clean up after a party because it means I have been surrounded by friends.
The taxes I pay because it means that I am employed.
The clothes that fit a little too snug because it means I have enough to eat.
My shadow that watches me work because it means I am out in the sunshine.
A lawn that needs mowing, windows that need cleaning and gutters that need fixing because it means I have a home.
The spot I find at the far end of the parking lot because it means I am capable of walking.
All the complaining I hear about our government because it means we have freedom of speech.
My huge heating bill because it means I am warm.
The lady behind me in church who sings off key because it means that I can hear.
The piles of laundry and ironing because it means my loved ones are nearby.
The alarm clock that goes off in the early morning hours because it means that I’m alive.
Weariness and aching muscles at the end of the day, because it means I have been productive.
Let’s be thankful – not only at Thanksgiving, but every day.
Happy Thanksgiving everyone!
The road to healthy living is paved with good intentions: getting more sleep; exercising regularly; drinking more water, and consuming the all-important five portions of fruit and veg every day. There are some lucky people who have no problems getting their five-a-day. And despite the fact that I love fruits and veggies and have no aversion to them, I also love chocolate, cakes, pastries and anything sugary and stodgy, and more often than not, that’s what I opt for – especially when I need to dash. It seems such a mission to remember to eat healthily with my fast-track lifestyle where I’m always on the move.
I’ve convinced myself many a time that the jam tart I’m scoffing is actually quite healthy because it contains jam which is made from, er, fruit; that coffee and chocolate are good for you because they are made from beans; chips are made from potatoes which is a vegetable so all good in the hood there, and sugar comes from a plant – need I say more! But seriously, who am I trying to kid?
SO WHAT COUNTS AS A PORTION?
There seems to be a great deal of confusion as to what constitutes a single serving of fruit or vegetables but it’s widely believed to be around 80g. The following are examples of single servings:
- 1 150ml glass of pure fruit juice
- 1 thick slice of pineapple or melon
- 3 heaped tablespoons of pulses or beans
- 1 apple, pear, orange, banana or other similar sized fruit
- 2 plums or kiwi fruit
- 1⁄2 a grapefruit
- 3 heaped tablespoons of vegetables
- 1/2 an avocado
- 3 heaped tablespoons of fruit salad
- 1 heaped tablespoon of raisins or sultanas
- 3 heaped tablespoons of stewed fruit
- 3 dried apricots
- 1 cupful of grapes, cherries or berries
- 1 small bowl of salad
With the exception of potatoes, which are very starchy and aren’t included in the recommended five a day, all other fruit and vegetables count, whether they’re fresh, frozen, dried, tinned, or pure juices.
But it’s worth remembering that no matter how much pure, freshly-squeezed juice you drink, it still only counts as one portion owing to certain nutrients being depleted in the juicing process. And because they don’t contain the same vitamins and minerals as other fruit and veg, kidney beans, chick peas, lentils and other pulses also only count as one portion, no matter how much you eat. Therefore in order to get a wide variety of nutrients, it’s advisable to munch on five different types of fruit and veg each day. It’s also worth noting that when people talk about getting their five-a-day, that’s just the minimum amount that we should be consuming every day. Ideally we should be aiming for about seven servings but goodness – it’s sometimes hard enough just getting the five so we’ll concentrate on that for now!
To be honest, it’s not actually hard to eat the recommended daily amount of fruit and veg. It’s just that we all live such busy lives these days and we’ve fallen into a pattern of bad eating habits. An ideal healthy eating day for me would see me start with chopped mango and pineapple with yogurt for breakfast; an oaty, apricot flapjack for mid-morning; prawn salad for lunch; a snack of fruit salad; and salmon with spinach, asparagus, broccoli and potatoes for dinner. What could be simpler?
I was thinking of ways in which you could effortlessly get the recommended five-a-day where it seems as though you’re not even thinking about it so it doesn’t seem such a drag. Many of the ideas below are things that I’ve tried or that appeal to me, and appear to be effective and not at all unrealistic ways of getting more fruit and veg into your diet. It’s unlikely that you’ll be able to change your eating habits overnight, and lifestyle changes always seem a bit daunting but you’ll gradually be able to work your way up to incorporating more fruit and veg into your diet – and once you know how easy it is, you’ll be unstoppable!
USE REAL FRUIT INSTEAD OF ARTIFICIAL SYRUPS IN DRINKS
I always feel really disappointed when I call into a coffee shop, order a fruity iced drink, smoothie or milkshake – and find them pouring sickly-sweet, synthetic-tasting syrup into the glass instead of blending real fruit.
Well you can’t control what your local coffee shop uses, but you can make delicious cold drinks at home using real fruit. It may take a little more effort than opening a bottle but it’s so worth it!
2. GET SPIRALIZING!
Spiralizing has caught on in a big way where vegetables such as carrots and courgettes are cut into thin, spaghetti-like strands using a spiralizer before being blanched and added to salads or eaten in place of pasta with pesto or tomato-based sauces.
3. CAULIFLOWER ‘RICE’ ISN’T JUST FOR THOSE DOING ATKINS!
When I first heard about cauliflower ‘rice’, it was something that Atkins dieters were making as a substitute to rice, where they would pulse cauliflower florets to resemble rice grains.
I don’t really think it tastes like rice but I do think it’s really delicious. It tastes a lot like the fried cauliflower my mum used to make. It might sound quite bland but with seasoning, herbs, spices, a little chopped onion or crushed garlic, and a lot of imagination it can be very tasty. You can even add egg to it to make egg cauliflower fried ‘rice’!
4. SNACK ON DRIED FRUIT AND FROZEN BERRIES INSTEAD OF SWEETS
I do love my sweet, sugary treats but thankfully I also love dried and frozen fruit and it’s a healthier way to get my fix of something sweet.
5. ICE ICE BABY
Blend yogurt, and honey with your favourite fruit, pop into ice-lolly moulds and you’ll have a delicious, frozen sweet treat that takes next to no time to prepare.
6. GO BANANAS!
Bananas are so versatile and contain a lot of potassium which is great when you need an energy boost -something many of my colleagues know only too well as they’re always bringing bananas to work to snack on. There’s so much you can do with them. You can have them on toast, or blended into a milkshake or smoothies for breakfast; coat them in chocolate and freeze them as an alternative to ice-lollies; mash them into pancake, muffin or cake batter; bake or barbecue them and serve them with ice-cream… the list goes on!
7. DREAM TOPPING
Purée some berries with honey and pour over ice-cream as a healthy alternative to sugar-laden ice-cream toppings.
I don’t know many people who don’t own a juicer – but I know many juicer owners who don’t use them. This is a real shame because fresh, pure juice is so good for you. And of course with a vast array of fruit and veggies available, you can have fun trying to come up with unique flavour combinations.
9. SWAP POTATO CHIPS FOR APPLE CRISPS
Slice an apple (or pear) very thinly; place on a baking sheet; place in the oven at a low temperature, and bake until crispy, turning over occasionally.
10. BLEND VEG INTO SHOP BOUGHT FOOD
There are times when we don’t have time to make things from scratch – no matter how much we want to. But you can always add veggies to shop-bought stews or blend vegetables into shop-bought soups. My grandfather always liked adding mushrooms to frozen pizzas while I tend to add sautéed onion, garlic and mushrooms to shop-bought pasta sauces – something Mr.D. is not happy about!
11. MAKE VEGGIE DESSERTS!
It started with carrot cake but now there seems to be a trend for adding vegetables such as beetroot, sweetcorn, pumpkin and courgette to baked goodies and desserts – and it seems to be going down a storm. It’s great because you can enjoy the sweet treats you love so much AND get the necessary nutrients. So you get the both of best worlds!
12. CHIPS AND DIPS
Ever since I discovered that I can make dips and salsas that taste better than the shop-bought stuff and that they’re so quick and simple to make, I’ve been making delicious guacamoles and spicy salsas to serve with tortilla chips when I want to snack on something in front of the telly. Not only do they taste great but I feel so much healthier.
13. FEEL THE PULSE IN A CAN!
These are a great cupboard stand-by and a good source of fibre. A serving (three tablespoons) of canned beans or lentils can be added to soups, stews, salads etc. And let’s face it – how much effort goes into opening a can?
14. LIVEN UP THAT SALAD
Gone are the days of boring lettuce, cucumber and tomato salads. Today we have a fantastic array of fruits and vegetables available – not to mention awesome dressings – which will change the way you look at salads forever and let’s face it – how hard is it to prepare a salad? My favourite is prawn with mango and avocado with a chilli, lime and coriander dressing. I’d eat it every day if I could!
15. IS THERE ANYTHING YOU CAN’T DO WITH AN AVOCADO???
When I was a kid, there was only one way in which people used to eat avocados and that was halved with a little salt, pepper and lemon juice. Nowadays the humble avocado has come a long way since then, and like the banana, it’s quite versatile, and is even making an appearance in sweet dishes. Salads don’t seem the same without them, and you can add avocados to dips, salsas, smoothies, milkshakes, desserts and is also used as a substitute for butter or cream in cakes and mousses. I even saw a contestant on Come Dine With Me baking them – something I didn’t know you could do with avocados.
Here in Britain, we celebrated Mothering Sunday back in March, but tomorrow people in the rest of the world will be celebrating motherhood and honouring the very special women in their lives: mothers, grandmothers, great-grandmothers, stepmothers, mothers-in-law, godmothers and even aunties. So what could be a more special way to spoil the extraordinary women in our lives then by treating them to a decadent afternoon tea – which if you ask me, is an occasion made for mums!
In case you didn’t know by now, I really love the idea of a themed afternoon tea (come to think of it, I love the idea of a themed anything!) and when it comes to a Mother’s Day afternoon tea party, vintage is the only way to go, with mismatched, floral, china teacups, an elaborate cake stand, bird cages, and decorations in the form of pearls and lace. Mothers are obviously all different, so you’ll cater your tea party to your mum’s tastes but inspiration for my ideas have come my own mother who’s pretty big on tradition. Chocolate and flowers also feature quite heavily as they tend to be gifts we traditionally give our mothers on their special day. Colours for this event could be in the traditional pink and lilac, or any pastel hue, or maybe even cream and gold for a classic vintage feel. With the weather getting warmer, there’s a good chance that you could hold your tea party outdoors.
When thinking about the menu, I went for old-school English classics, real ‘like mother used to make’ stuff, with an added touch of elegance and luxury. After all you can’t get more English than afternoon tea, so English classics it is! The list below gives food ideas of what you can include as part of your afternoon tea party menu:
- Egg and cress
- Cucumber and cream cheese
- Ham and English mustard
- Smoked salmon and cream cheese
- Rare roast beef and horseradish
- Rose petals with honey
- Prawn mayonnaise
- Smoked salmon soufflés
- Mini sausage rolls
- Blinis with smoked salmon
- Mini Cornish pasties
- Parmesan thins
- Roast beef-filled Yorkshire puddings
- Goats’ cheese rarebit
- Spinach and parmesan muffins
- Cheese straws
- Potted shrimp on melba toast
- Trout pate on melba toast
- Mini chicken and asparagus pie
SWEET SCONES/TOASTED BREADS
- Tea loaf
- Tea cakes
- English muffins
- Scones with clotted cream and rose petal jam
CAKES, TARTS AND OTHER SWEET TREATS:
- Victoria sponge cake
- Apple pie with cinnamon cream
- Chocolate fudge cake
- Lemon drizzle cake
- Cherry Cake
- Jam tartlets
- Battenburg cake
- Rose and raspberry or chocolate macaroons
- Fruit cake
- Mini Bakewell tarts
- Chocolate mousse with sugared violets in shot glasses
- Mini English trifles
- Pink and lilac iced buns
- Lavender shortbread
- Chocolate éclairs
- Strawberry shortcake
- Custard slices
- Frozen strawberry daiquiris
- Mixed berry tea
- White chocolate mocha
- Jasmine tea
- Pink lemonade
- Chilled Chrysanthemum tea
- Raspberry bellini
- Cava with nasturtiums
- Pomegranate Martini
- Chamomile tea
- Champagne with hibiscus
- Chocolate flavoured cocktails
Don’t forget the extras you need to serve such as butter, clotted cream, honey and a selection of jams to go with the toasted breads and scones. And for the savouries, you may need to provide a variety of chutneys, sauces and pickles.
Here’s a recipe for the unusual but delightful sounding rose petal sandwiches which is taken from The Vintage Tea Party Book by Angel Adoree
ROSE PETAL SANDWICHES
60 dried organic rose petals
Few drops of rose essence
25g (1oz) butter, at room temperature
12 slices of soft white bread
6 tsp lavender honey
1. Soak the dried rose petals in a bowl of cold water with the rose essence for 20mins.
2. Drain and set aside.
3. Butter the bread.
4. Spread honey over 6 of the slices.
5. Divide the petals between 6 slices of honeyed bread.
6. Top with remaining slices.
7. Cut off crusts.
8. Cut each sandwich diagonally into four.
9. Serve immediately.
HAPPY MOTHER’S DAY!!!!
Easter is just around the corner and we are looking forward to yet another gloriously long weekend. For me, long weekends mean gatherings, socialising, fun, food as well as a healthy dose of r n’r – and I reckon afternoon tea combines all of these elements perfectly. I’m a huge fan of afternoon teas, and when it’s a holiday-themed afternoon tea, then that’s even better! One of the great things about hosting an Easter/Spring themed afternoon tea party is that if it’s a gloriously sunny day, you might just be able to hold your party outdoors. Inspiration for this party comes from colours and ideas associated with this time of year as well as food that is in season. Colours in soft, muted pastel shades are typical of Spring, and chicks, bunnies, Spring flowers, eggs and chocolate are what springs to mind (excuse the pun!) when we think of Easter, so these will probably play a role in your choice of food, drinks and décor. The list below gives food ideas of what you can include as part of your Spring-themed afternoon tea party menu:
- Egg and cress
- Cucumber and cream cheese
- Chicken salad
- Chicken and pesto
- Ricotta and apricot jam
- Egg and asparagus
- Prawn cocktail
- Scotch eggs
- Mini asparagus and quail’s egg tartlets
- Mini Yorkshire puddings with lamb and mint gravy
- Pea and mint soup in shot glasses
- Bite-size lamb samosas
- Chicken tikka on bite-size naan bread with mint raita
- Spinach and ricotta/feta in filo pastry
- Cheese and spring onion scones
- Broccoli and spinach mini quiche
SWEET SCONES/TOASTED BREADS
- Hot cross buns
- Fruit loaf
- Apricot muffins
- English muffins
- White chocolate and raspberry scones
- Rosewater and vanilla scones
CAKES, TARTS AND OTHER SWEET TREATS:
- Lemon cupcakes
- Chocolate fudge cake
- Carrot cake
- Simnel Cake
- Mini rhubarb and custard tartlets
- Crème egg chocolate brownies
- Pastel coloured macaroons
- Chocolate whoopie pies
- Lavender shortbread
- Raspberry panna cotta in shot glasses
- Mini chocolate and cherry trifles
- Lemon tea
- Raspberry tea
- Vanilla latte
- Mint tea
- Elderflower cordial
- Shot glasses of thick chocolate milk
- Chocolate flavoured cocktails
Don’t forget the extras you need to serve such as butter, clotted cream, honey and a selection of jams to go with the toasted breads and scones. And for the savouries, you may need to provide a variety of chutneys, sauces and pickles. And now I’m going to leave you with an awesome recipe for raspberry and white chocolate macarons. Yum!
- 130g pure icing sugar
- 110g almond meal
- 2 egg whites
- 65g caster sugar
- 4-5 drops of pink food colouring
White chocolate and raspberry ganache:
- 50ml double cream
- 100g white chocolate
- 45g raspberries, coarsely chopped
- Preheat oven to 140C.
- Combine icing sugar and almond meal in a food processor until finely ground.
- Triple-sift into a large bowl and set aside.
- Whisk two-thirds of the egg whites in an electric mixer until it forms soft peaks form.
- Add caster sugar, a tablespoon at a time, whisking continuously until fully combined and mixture is thick and glossy.
- Add food colouring.
- Stir in almond mixture in batches until fully combined and mixture slowly slides down sides of bowl when bowl is tilted.
- Add remaining egg white to loosen mixture.
- Spoon into a piping bag with a 1cm plain nozzle.
- Pipe 3cm-diameter rounds of mixture onto heavy baking-paper-lined oven trays.
- Stand until a crust begins to form which should take around 5 hours.
- Bake macarons until firm.
- Cool completely on trays.
- Meanwhile, for white chocolate and raspberry ganache, bring cream just to the boil in a small saucepan.
- Remove from heat.
- Add chocolate, stand until melted, stir until smooth and glossy.
- Refrigerate until firm yet still pliable then stir until smooth.
- Add raspberries, stir to form a ripple effect, then spoon a teaspoon of ganache onto half the macarons. Sandwich with remaining macarons and refrigerate until set.
- Macarons will keep for 1-2 days refrigerated in an airtight container.