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The Cosy Coming-In-Out-Of-The-Rain Supper

As everyone knows, I really like the cooler months of the year rather than the blazing hot ones ( I don’t need to be told I’m strange – I already know that!) So I didn’t mind when it was pelting down with rain last Friday. I didn’t mind at all. I just wished I could have been at home watching the rain come down from the comfort of my own home rather than be outside in the rain, freezing in my lightweight summer clothes while carrying three times my weight in groceries!

 

 

Thankfully Mr. D. was on hand to give me a, um, hand with the shopping but even that couldn’t take away from the discomfort I felt as the rainwater slowly began to seep into my totally inappropriate ballet-style pumps. Just then an image of a steaming hot mug of  chocolaty goodness with enough cream and marshmallows to concern Jamie Oliver flashed into my head.

 

“You know what?” I began as I turned to Mr.D. who makes carrying a multitude of grocery bags look so effortless, “this is perfect hot chocolate weather.” All I wanted to do was get home, change out of my damp clothes and into comfy pjs, and sit by the fireplace, sipping gloriously thick hot chocolate and munching on toasted goodies. OK, so I don’t have a fireplace but the radiator with a few candles around it would do! Then I realised – we didn’t have any hot chocolate. And we hadn’t thought to pick any up. But then again why would we? Summertime’s all about the Pimm’s and cider. Or perhaps I should say, it should be all about the Pimm’s and cider. But at that exact moment all I wanted was hot chocolate and I could very easily have kicked myself for not buying any, if it wasn’t for the fact that I felt as though I had a swimming pool at the end of each foot!

It seems strange to be writing a post that’s better suited to the Autumn months than in what should be a blazing hot July, but it did get me thinking about cosy and warming suppers; the kind that’d be a real treat after a trip out in the cold, wind, rain, and possibly even snow. Or when you’re indoors, all snug and cosy while it’s chucking down buckets outside. Or perhaps you’re just in need of some good old-fashioned comfort food. There’s no special occasion for this supper; you can prepare this when you need something warm and comforting. None of the following should be served cold; everything should be either piping hot, warm or lightly toasted. You could serve all the following courses as a kind of high tea if you really wanted to go to town, especially if you are having friends over. But the main idea here is to keep it simple (who wants to do a whole lot of cooking when you’re looking for some much needed comfort food?) so I would pick one or two of the food items and serve it with a hot drink. Furthermore, unless you’re going for your own brand of comfort food, a lot of the foods listed here are deliciously stodgy and high in carbs, so I would choose carefully! Oh, and a lot of it will most probably be dripping in butter…

The good thing about this kind of supper is that even if you’ve invited your friends to come over and join you, there’s really no need to go to town on dressing up or creating an elaborately decorated table. The key here is simplicity, comfort and warmth. So comfy trackies, sweaters, pjs, robes and slippers are ideal. Oh and don’t forget the blankets!

SANDWICHES

Sandwiches should ideally be made with thick-sliced, soft bread and toasted:

Bacon and tomato

Sausage and mushroom

Chocolate and hazelnut spread

Jam/marmalade

Cheese and tomato

Cheese and ham

SOUP

Serve with warm crusty bread:

Tomato

Mushroom

Chicken and sweetcorn

Vegetable

BREADS AND PASTRIES

Don’t forget the butter, jam, marmalade etc:

Crumpets

English muffins

Drop scones

Teacakes

Fruit loaf

BISCUITS

Shortbread

Oat and raisin cookies

Ginger biscuits

Flapjacks

SAVOURIES

Welsh Rarebit

Jacket potato with cheese and bacon bits

Kipper with poached egg

Egg on toast

Mushroom on toast

Scotch eggs

Spinach and cheese muffins

SWEETS

Rice pudding

Chocolate brownies

Gingerbread

Banana bread

Apricot tea bread

HOT DRINKS

Tea – of any kind

Coffee

Hot chocolate – with a splash of your favourite liqueur for the adults

Hot apple toddy

Irish coffee

Hot milk with honey

 

And I’m well aware that we’re not all fortunate enough to live in a house with a fabulous fireplace (I know I don’t!) so we’ll just have to crank up the heating a notch and dream of romantic, roaring log fires! And you can always create that cosy glow with dimmed lighting, candlelight, and if you really want to push the boat out, fairy lights.

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Easter/Spring Afternoon Tea

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:

SANDWICHES

  • Egg and cress
  • Cucumber and cream cheese
  • Chicken salad
  • Chicken and pesto
  • Ricotta and apricot jam
  • Egg and asparagus
  • Prawn cocktail

SAVOURIES

  • 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

DRINKS:

  • Tea!
  • 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!

RASPBERRY AND WHITE CHOCOLATE MACARONS INGREDIENTS:

Meringues:

  • 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

METHOD:

  1. Preheat oven to 140C.
  2. Combine icing sugar and almond meal in a food processor until finely ground.
  3.  Triple-sift into a large bowl and set aside.
  4. Whisk two-thirds of the egg whites in an electric mixer until it forms soft peaks form.
  5. Add caster sugar, a tablespoon at a time, whisking continuously until fully combined and mixture is thick and glossy.
  6. Add food colouring.
  7. Stir in almond mixture in batches until fully combined and mixture slowly slides down sides of bowl when bowl is tilted.
  8. Add remaining egg white to loosen mixture.
  9.  Spoon into a piping bag with a 1cm plain nozzle.
  10.  Pipe 3cm-diameter rounds of mixture onto heavy baking-paper-lined oven trays.
  11.  Stand until a crust begins to form  which should take around 5 hours.
  12. Bake macarons until firm.
  13.  Cool completely on trays.
  14. Meanwhile, for white chocolate and raspberry ganache, bring cream just to the boil in a small saucepan.
  15. Remove from heat.
  16.  Add chocolate, stand until melted, stir until smooth and glossy.
  17. Refrigerate until firm yet still pliable then stir until smooth.
  18. 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.
  19. Macarons will keep for 1-2 days refrigerated in an airtight container.

Enjoy!

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