Saturday, 23 November 2013

B is for Black Candles

During my recent Halloween Party, I had some black candles burning on the table.  And they just seemed to disappear as you looked across the table.

I thought it was the spirits (both types) playing tricks on my eyes.  But no...apparently not!

In a recent article (which now typically I cannot find), the homeowner of a New York house designed by Markham Roberts agreed with me.  But even without his commendation, I'm definitely using them again.


Thursday, 14 November 2013

T is for Tulips

Ever keen to get ahead, now is the time that you need to think whether you want tulips on your table in Spring!  Unlike most spring bulbs, tulips should be planted now (after a few frosts) as the cold kills off any tulip blight in the soil.

I buy loads and so tend to buy them from J Parkers Wholesale, but if the bulb numbers freak you out then you can just buy from their regular site. There are also some extremely pretty and unusual varieties from Sarah Raven, but they are relatively expensive.


My soil is mostly claggy clay, so I dig a trench about 10"/25cm deep, and cover the base with a couple of inches of rinsed sharp sand.  If you have sandy / well draining soil then you can skip this step and dig to 8"/20cm deep.

This is relatively deep, but by doing so you (a) can plant summer annuals over them when they finish flowering (b) the flowers don't flop over and (c) they flower year-after-year as they don't develop 'daughters' i.e. side bulbs that will stop the bulb flowing that year.


I then place the tulip bulbs pointy-end up, about 3"/8cm apart and backfill with soil. Once you've covered up the bulbs with a layer of soil, you can always add in a second layer of bulbs. This works well if you've got both early and late flowering varieties as once the first lot fade, the others start to bloom. Note that the later flowering ones will be the ones that you plant first and deepest.

Tulips work well in pots and here to get the displays you see around in garden centers, at stately homes or on the telly, layer lots to create a bulb lasagna, where the pasta is a 2"/5cm blanket of soil and grit. Again the latest flowering bulbs go in deepest although you have to also make sure that the larger ones go in sooner to ensure they have enough soil, then plant the earliest and smaller ones at the top. Obviously the more multiple levels of bulbs you plant then the more space around the bottom ones is needed so they can come through.

Thursday, 7 November 2013

P is for Planning

There are 48 days to Christmas and while this may be to many a ridiculously long time ahead to start prepping for the festive season, experience has taught me that it's worth getting ahead a little so that December won't be too manic.


So this is what I'm doing this month (across the whole of it):
  • Set a budget; work out what you can afford to spend on presents, as well as food and drink
  • Start a master gift list
  • Draw up a Christmas card list, ensure you have enough cards and postage stamps
  • Buy any extra cards and postage stamps needed
  • Ensure you have everyone's (postal) addresses up-to-date
  • Get out the emulsion and paintbrush and touch-up any areas that have suffered over the year e.g. banisters, around the front door etc.
  • Plan the holiday menu; and set out an ingredient list
  • Try out any new recipes.  They may sound delicious on paper but be far too stodgy in reality
  • Go through your cupboards, freezer and pantry and make a list of what you need. Check cans and spices for sell-by dates; ditch any that are over the date by more than a couple of months
  • Make and bake the cake 
  • Make and steam the pudding
  • Draft a Christmas letter if sending
  • Begin shopping for gifts, collating gifts from suppliers where possible to save on P&P
  • Feed the cake with brandy by making holes over the cake with a large needle and (using a pastry brush) brushing the top and sides with the alcohol
  • Write your cards, stuff them in the envelops (but leave unsealed at this stage)
There...that wasn't too much...was it!?!

Thursday, 31 October 2013

D is for Day of the Dead

Tomorrow is the Day of the Dead (Dia de Los Muertos in Spanish), a primarily Mexican holiday that celebrates the lives of the deceased through food and drink, music and activities that the (dead) relatives enjoyed during their lifetime.

To put together your own party, concentrate on decorations that are skeletons and skulls.  And while this sounds morbid, being Mexican these are incredibly colourful and beautifully decorated.

And for just £3.10, you can buy a party pack to download and print to hold your own, more international version of a happy Halloween!


Given I've just put my own family and friends through a big party, I won't be celebrating this year but...watch this space...it's too good a celebration to miss!

Thursday, 10 October 2013

H is for Halloween

I'm having a party!  It's a bit of a big birthday this year and rather than hide away, I've decided to throw a party and make sure everyone knows I'm 30...ish...well...maybe 30 + 10!

And with 26 guests saying they'll be on they way for 26 October, I've got to decorate my rooms and cook up a feast.


And given I want to be able to spend time with my guests, we're having curries.  I can cook them all a couple of days in advance, keep them in the fridge, put them in the oven with the timer set to turn on as guests arrive to warm them back up. The rice is cooked in the rice cooker.

However they need to be themed up a bit, so I'm giving them new names.  My menu therefore reads as:
  • Swamp Dip & Crisped Dragon Skin (Raiti & mini poppadums)

And for pudding:

When serving the curries, adding food tags to sit next to the dishes will be enough.


But for the puddings, I needed to decorate the cakes, buns and ensure that the fruits sweets really snaked their way out of the jellies as they set and ensure they were suitably spooky.

The lemon cupcakes therefore had strips of ready-rolled icing cut to size to cover the top with a couple of sugar eyes set on each bun.  Meanwhile the chocolate cake was covered in dark chocolate and a web piped in white chocolate over the top.


And I had a lot of fun raiding eBay for suitable decorations.




For extra support and/or if my ideas for recipes don't appeal, check out Martha Stewart's Halloween party planner.

Tuesday, 1 October 2013

V is for Vegetarian

Since 1977, this day has marked World Vegetarian Day according to the North American Vegetarian Society.

And while I have to admit that I am much more of a carnivore than even an omnivore, two things have pushed me to serving up more vegetarian food than before.

The first is the impact on the environment.  While we all talk about climate change, you personally can make a bit of a difference by eating less meat (as well as the obvious use of public transport etc.).


The second is the creation of this delicious recipe.  Yum!

Gather:

1 cauliflower, leaves removed
1 broccoli
350 grms macaroni pasta
50 grms croutons
300 mls crème fraîche (full fat)
150 gms grated cheese (veggie friendly of course)
1 teaspn English mustard
Pinch grated nutmeg
Knob of butter
S&P


Then...
  1. Heat the oven to 180°C.  Bring a pan of lightly salted water to boil.
  2. Cut a star shape out of the base of the cauli, leaving the head whole, and stand in the boiling water.
  3. Turn down the temperature and simmer for 4 mins.  Cut the broccoli head into 2-3 pieces leaving florets whole and slot in (base down) around the cauli in the pan. 
  4. Simmer for a further 2-3 mins.
  5. Drain all the water off the veggies, cut off the florets and tip them into a buttered ovenproof dish.
  6. Cook the macaroni pasta as per the packet BUT only cook it for 4 mins.
  7. Meanwhile mix the crème fraîche with the mustard, some S&P, nutmeg and 100 grms of the cheese.
  8. Drain the pasta, reserving a couple of tablespoons of the pasta water, and add in the crème fraîche mix.
  9. Add that to the veggies and add in the pasta water to loosen the mix if needed.
  10. Scatter on the croutons and sprinkle on the remaining cheese
  11. Bake in the over for 10-15 mins until bubblingly brown and when the pasta/veggies are tender to the point of a sharp knife.

Served hot, it feeds four.


Saturday, 21 September 2013

B is for Beerfest

Today the annual Oktoberfest kicks off in Munich, Bavaria.  For the next 16 days, up to six million people will drink over 7.5 million litres of good German beer.

But you don't have to trek to Southern Germany to clank glasses with friends. You can create your own Fest at home very easily.


The food for it couldn't be easier since everything can be bought in packets from the supermarket: potato salad from the cold counter; jarred sauerkraut / pickled cabbage; and sausages that will take 15 to 20 minutes to griddle/grill.  If the bakery section doesn't sell pretzels, mini versions will be available in the snack aisle.

Other traditional tucker includes roast chicken, ham hock, hunks of sourdough bread and cheesy potato cakes.

Add a few accessories from Amazon in the form of a Beer Garden sign, balloons in the traditional Bavarian pale blue/white checkerboard design and of course the large, dimpled glasses if you don't already have them in stock...although really anything that's chunky and that holds beer will work.

And there you have it.  Ein Prosit in your backyard!

Viel Spaß!  Have fun!

Saturday, 14 September 2013

M is for Mid-Autumn Festival

Between the 18-20 September this year (but only this year as the festival moves in the calendar as with all other Chinese festivals), Hong Kong will celebrate Mid-Autumn Festival.

My least favourite part of the festival was moon cakes until Haagen Dazs and Starbucks got in on the act and produced ones that weren't stuffed with lotus bean paste.


But my favourite bit of the festival has always been the lanterns to commemorate the moon.  Some involve riddles, and there's always the obligatory cooing over the ones made by friends' children, but they are always just really bright and fun.

And given the food is plentiful (think of it as a Chinese Harvest Festival) and you can always get hold of a lantern or two, it is not difficult for you to hold your own version of the Chinese celebration at home. AND it's an excuse to dig out some of those decorations only otherwise used once a year for Chinese New Year.

Thursday, 12 September 2013

P is for Pork Katsu Curry

I made a pork katsu curry tonight.  Very simple, very easy, but so so much better if you breadcrumb your pork in Panko breadcrumbs.  Available at most large supermarkets (or if not, you can get them on Amazon), they are so much better than any other type as they are lovely and crisp from the packet...and are not bright orange as most seem to be!


Gather:
  • 2 pork tenderloin steaks (trimmed, halved and flattened to 5 mm thick between cling film sheets)
  • 250 gms Panko breadcrumbs
  • 2 eggs, lightly beaten
  • 100 gms plain flour
  • S&P
  • Oil for frying the pork
  • 1 teaspn cumin seeds
  • 1 teaspn fennel seeds
  • 1 teaspn coriander seeds
  • 1 tblspn mild curry powder
  • 1 onion, finely chopped
  • 1 heaped tblspn cornflour
  • 4 tblspn honey
  • 100 mls water
  • Dash of soy sauce
Then...
  1. Put your egg, flour (seasoned) and breadcrumbs separately in three shallow dishes 
  2. Using one hand (so one remains clean to do other things/move dishes), dip each piece of pork in the flour, then the egg and then press into the breadcrumbs, shaking off the excess each time but making sure all the pork is coated
  3. Set aside on a plate and wash your hands
  4. Heat up a pan of oil / turn on your deep-fat-fryer to cook the pork
  5. Toast off the spices in a dry frying pan
  6. Tip into a pestle and mortar and grind into fine powder
  7. Start to sweat your onion on a low heat with a little of the oil
  8. Once the oil in your saucepan/fryer is hot, put in two pieces of pork and cook for two minutes on each side until golden
  9. Drain on kitchen paper and repeat with the last two pieces of pork
  10. Stir the ground spices and flour into the onion and add the soy and honey
  11. Cook for a couple of mins and stir in the water; if the sauce is too thick, add more water until you have a thick but runny sauce
  12. Cut the pork into thick slivers then place on a bed of rice with the sauce draped over or served on the side
Feeds two.  You can replace the pork with chicken but use thighs otherwise the meat will be too dry.

Wednesday, 4 September 2013