Love Poppy

Come to dinner..

2011-11-10T10:49:00.000-08:00

Secret Supper.. a warm and hearty autumn meal awaits.

Spaces still avialable for Friday 18th November.. just email me
to book a place.

Time for Tea...

2011-10-08T10:34:00.000-07:00

Come and join me and new faces for Vintage Afternoon Tea..

A selection of sweet and savoury treats with leaf and flowering teas will be on offer. All served on vintage china, white linen with various accessories to complement.. plus Sunday papers and board games. Think proper cakes - not a cupcake in sight !

Bookings are made via email, lovepoppyfood@gmail.com with payment in advance.

See you soon Ladies and GENTLEMEN - yes I know you eat cake too.

October 23rd Sunday
November 13th "
December 4th "
3pm - until your sick of cake !

Dress code - elasticated waistband...

Happy Birthday to you..

2011-09-27T10:51:00.000-07:00

My daughters birthday recently... a happy day for all.

Friends and food are her joy, not necessarily in that order, so friends came, single, married with babies and one not yet fully cooked.
Plus ...a newly acquired kitten. The strangest, most fragile little thing ever seen joined us. All old man whiskers and new patchy baby fur.

So I did what all mothers do - welcome warmly, watch in admiration, try not to embarrass and then fed them all.

Tips.... for Supper clubbers

2011-09-27T09:31:00.000-07:00

Having hosted now for approximately 2 years, donning various 'hats', literally and figuratively, I have naturally formed opinions from observation. Without wishing to offend guests past or present I thought I would list some of them..
They are simply my ramblings, feel free to ignore them !

1. DO dress up.. I do! I know everyone is busy these days and we can all wear what we like without comment, with comfort often taking precedence, but it really adds to the night injecting a sense of occasion into an often tedious working week and contributes to the general wierdness of eating with strangers in a strange home! Think Downton Abbey formality or 1950s glamour or sexy, quirky whatever suits.

2. Bring alcohol and plenty of it! I don't drink and neither am I able to supply alcohol but I notice the difference it makes in getting people to relax especially those who are not naturally gregarious. Remember you will be at a shared table so that could mean another guest may help themselves to your bottle without thinking, if your parsimonious you may struggle with this but your not at a restaurant and sharing openly is nice.

3. Bring a camera. I am busy, forgetful and camera shy so photos are always forgotten, but they
make a difference, not just a memory but really helpful for me to steal and use !

4. If unlike me you are blessed with a creative talent - singing, drawing, have a great story, want to play a game, propose... please do.

5. Thank you everyone who has booked, paid and bought a bottle - I couldn't have done it without you ..!

Supper.. .an observation

2011-09-23T10:20:00.000-07:00

Thanks once again to those of you who booked 'Love Poppy ' last week.

Really nice group, SO well behaved! I think the 2 new breastfeeding Mums
who bought apple juice set the scene for a calm evening ! A smaller group
too as a few cancellations. With just 2 men the conversation was dominated
by the ladies of the night !

Derren of 'Devour Sussex' and his very gorgeous wife came instead of Steve who couldn't make it last minute. Derren is a Chef and writes resturant reviews.. I did let out an audible groan at this point but he was all charm and consideration.

I was a little concerned at one point that it was all a little too subdued and they might all be in bed by 9.30 but the lovely Lillie got a second wind and seemed to cheer everyone along. Very funny. Watching everyone, is the best bit for me. Each guest is different and brings something different to the table, the ideal is a mix of age ranges, nationalities and interests. But I never know who is going to appear through my door so whether everyone gets on is pot luck.

As I don't disclose the menu it is interesting to note that the guests never appear at all fazed by what I stick in front of them ! Clearly I need to be less pedestrian. I never have food left over which is exactly what I want, though this time I did overdo the desserts somewhat. 2 on the plate and then a passion fruit pavlova set in the middle of everyone to help themselves. Not quite enough sugar? Oh ok here's a bit more then! They didn't finish this so I did, for breakfast... YUM...

I liked watching them with their phones comparing baby photos and exchanging phone numbers etc... and a huge kiss goes to lovely Stephane from Tic Toc cafe who charmed us all with his French accent, resplendent in a new jumper!

Well done to Nike who came dressed with elegance and alone. That takes courage. Thank you also for sending a thank you note with you thoughts - perfect.

I hope everyone went home satisfied...x

Please read review of the night at www.devoursussex.co.uk/clandestinedining

Secret supper..

2011-09-20T09:43:00.000-07:00

Saturday October 8th.. next supper date.

Come and join me in the intimate setting of my home for dinner and meet new faces.
You will be seated at a shared table.
Menu is not disclosed so come with a broad palate. Dietary concerns can be catered
for with advance warning.
Payment is in advance and bookings are made via email. lovepoppyfood@gmail.com
Alcohol is BYO..

I look forward to welcoming you..

Love Poppy's new website!!

2011-09-19T06:00:00.000-07:00

Please have a look at my brand spanking new website and pass on to anyone who may be interested... http://www.lovepoppy.co.uk

Casillero del Diablo come to supper...

2011-09-05T09:31:00.000-07:00

Not being drinker, the contact from Cas Diablo and Cube PR communications enquiring if I would be interested in hosting a Supperclub alongside show casing their wines was slighty ironic. My wine knowledge extends to knowing it comes in 3 colours, none of which suit me.

Thankfully I was reassured beforehand that the wine whizz
Joe Wadsack would attend to that and all I had to do was stay in the background - my favouite place !

This was such an enjoyable experience for me, emails were easy, prompt and
encouraging and I didn't even have to worry about guests, they were to organise everyone. My biggest job was to inform them of the menu in advance, something I never normally divulge but essential in this case as wines were to be matched with each course. Often I will change things according to my mood, skill and the weather.This last one being more than pertinent than ever as it turned out!

2 deliveries of wine and glasses arrived. I am not sure what I was expecting but looking at the crates of glasses, wine buckets and enough wine to bathe in I was somewhat disconcerted.

We had confirmed that should the weather hold out I would serve nibbles, and a glass of their choosing in the gardens. Confirming that, yes of course Joe and Briony PR extrordinaire were welcome to come 'a little earlier as long as I was told beforehand'.

The weather forecast had been predicting a lovely day but what
actually happened was a mini heatwave. The hottest day of the year so far and I was cooking slow cooked 7 hr lamb. Ah yes.. With every window open, the fan oven billowing heat and lamb juices about the room, plus trying to exterminate the 2 obligatory flies that insist on visiting every single time I open a window, I was becoming mildly hysterical by the minute. I mean who wants hot lamb in 35 degree heat?

Guests were due at 7.30 to eat at 8pm.

6pm without warning the bell rung.

Now this is one of those moments so awful that you simply can't quite believe it. Dressed in what can only be called 'bedroom attire', hair stuck to head, fluffy slippers, I was putting the finishing touches to the desserts.

Mmm.. what to do ? Oh I know best to ignore it, this is NOT happening. Buzz, BUZZ. Nope it definately is !

Mobile - "Hello Poppy, it's us, sorry so early but as it's such a nice day thought we would come a bit earlier" What!! (When you host it is those final last moments that become so precious as that's when you aim to rectify not frightening your guests with a sweaty, fraught, hausfrau and wish to emerge glowing and swan like!)

Somebody spoke into the phone saying "oh yes hello, I've just popped out, perhaps you could go for a walk and come back in 15 mins" Oh god it was ME talking.. No, it was me LYING !

Charm personified she didn't bat an eye lid though did sound a little unconvinced.

There ensued the fastest shower & change ever, as I then had to face them.
Two of the nicest people came through the door, Joe big in stature,personality and humour with Briony a calm and charming sidekick. He immediately took charge, confident and quick to observe what needed doing, doing so without asking. Great.
Fairly sure he was looking around thinking "good grief how are we going to squash them all in" ....(I think it was somewhere at this point that I realsied the oven was actually on grill) !!

Guests had been told the location last minute and taxis had been prebooked, but not a local company so there ensued a drop off fiasco on a comedy scale. A scant few were in the gardens eating and drinking while the others were being dropped off somewhere else entirely so I did spend far too much time turning the beans on and off "there on there way, oh no actually there not"! One poor guest didn't arrive until half way through the starter, though seemed unfazed.

With everyone finally seated Joe did his stuff and charmed the pants off everyone with his knowledge and his natural gift for story telling. The wine worked it's magic and a couple of the guests were definetly under it's spell so to speak!

The lovely Andrew Kay, a natural at the dinner table and perfect supper guest, as wordly, warm and good humoured. He told us all a very naughty tale which bought forth interesting reactions! He came with a large camera which I did try to hide in the bedroom but thankfully he rescued it as his photos of the night are fabulous.

The food seemed to go down well and finally exhausted, perched myself on the sofa which prompted Joe to exclaim "look at you , you look like you've just walked in, not even broken a sweat". Little did he know.

I particularly liked the moment when the wife of a gentleman guest who had come wearing a hat decided that my hat hung on a picture was his. We tussled with both for a while until they swayed off into the night.

Brownie points also go to Mr Graphic Foodie. Whilst listening to Joe's opinions of the lovely Nigella Mr GF said "well to be honest I've never got beyond the breasts" The calm, considered delivery
made us all laugh.

Thanks to all who came,you all made the night a success. I hope you enjoyed it as much as I did. Joe and Briony, thanks so much for your hard work - Briony sorry you had to spend so much time in my bedroom with the taxi firm!

Please see Casillero del Diablo's write up here

Restaurant Critic, Andrew Kay, and Food blogger, Graphic Foodie review Love Poppy

2011-09-01T06:17:00.000-07:00

Please have a read of reviews from my Secret Supper night with Casillero del Diablo .

One published in The Latest Homes magazine by Brighton restaurant critic, Andrew Kaye - The Devil's Cellar and my second review from The Graphic Foodie - A Month of Revisits

Dates for your diary..

2011-08-25T11:02:00.000-07:00

2 new dates for this month..

Sunday 4th September- Vintage afternoon tea..
Saturday 17th September - Secret supper..

Menus are not disclosed so come with a broad palate, alone or with friends. lovepoppyfood@gmail.com for booking and further information. Payment in advance.

I look forward to welcoming you..

Casillero del Diablo

2011-08-09T10:16:00.001-07:00

Lovely evening hosting with Casillero del Diablo... will write in full soon

Honeycomb..

2011-07-14T08:35:00.000-07:00

' Mum have you ever made honeycomb' ? Just made some, really easy but it didn't turn out quite
right, do you think it's because my Bicarbonate of soda is a year and a half out of date ' ?

' Obviously ' !

'O Whatever'

'I'll give it a go, recipe '?

'Oh it's really easy, golden syrup, sugar, bicarb'

' and just tip all that into a bucket and mix I suppose ' !

' SSSHHHH '

So went the conversation with my daughter. She loves food and cooking as I do but our styles couldn't
differ more. Hers is all a bit of this, some of that, oh yeh I forgot that bit, no I dont have right size tin, oh well
I'll just cut that bit off, just give me a plastic bag and I'll carry it on my bike !

Mine is aiming at perfection and failing, anal about presentation and while I am still working out the width at
which the cutlery should be seperated she has whisked up ( with a fork of course ) some sort of delight all with
a disarming charm and endless optimistic cheer. And does it turn out ok, damn right it does.. Infuriating.
This is a glass half girl and I gaze upon her with pride and bemusement - where did she come from !

Honeycomb pictures to follow..

Multi Generational Afternoon tea..

2011-07-14T08:07:00.000-07:00

I am assured by Maryon that I am allowed to mention her age , all 98 years ,without fear of offending.

This was a true multi generational afternoon tea to celebrate not only the above but just the fact that
Great Grandmother, Grandmother, Daughter and children were able to celebrate together at one table.It was both moving and a little daunting to be hosting and baking in particular, for afamily so adept in
the kitchen themselves, with many more years experience than I.
But as is usual with the guests my fears were quickly dispelled by their gracious good humour and obvious
enthusiasm of what I offered.
Maryon, calm and wise, a true Great Grandmother. She has lived through a time we
no longer understand, wars, deprivation and all the losses inherant in that. With a real understanding of how
to provide for a family with little, the ingenious ways to make food tasty and nutitrious within the stricture ofthe ration book. It is interesting to note how healthy they were, in both body and mind compared with the
excesses of today. Everyone at this table cooked or baked or both. Old teaching the young from memory, taste
and touch alone and I was envious indeed of 10 year old Jacks pastry knowledge, of which I am sorely lacking.

They all seemed to enjoy -

Scones cream and strawberries..
Banana loaf ..

Earl grey fruit loaf ..

Chocolate pear tart..Orange sponge cake..

Chocolate and almond brownies..
Selection of sandwiches with traditional leaf teas /hot chocolate on a stick/ fresh lemonade

A huge well done to Jack and Lizzie who sat through lots of grown up talk without a single complaint . I hope you enjoyed your goody bags !

One very tearful Hen.. !

2011-04-12T12:09:00.000-07:00

This afternoon tea was for the lovely Katy organised as a suprise by all her friends for her forthcoming wedding - the day before the Royal wedding - but no less important of course!

With the usual consultations under way we arranged to meet to confirm everything. It is a moment I always enjoy as you get an immediate idea of who you are working with and you can put a face to the voice or more common these days the voiceless/faceless email.

I instinctively knew I would like this group, emails were easy, prompt and reliable, always a good sign. Two very pretty girls indeed arrived to meet me and after a chat I took them across to view the beautiful private gardens attached to my flat. I often use these as they are a perfect backdrop to any occasion and had suggested they could use them a possible option, weather permitting.

The menu was decided - a combination of sweet and savoury treats: -

Prosecco & strawberries..

minature pastry canapes - sour cream/salmon/chives..

cucumber/ham & mustard sandwiches...

fresh fruit cup...

blueberry and lavender cake... chocolate and guinness cake...

orange and almond cake...

meringues...

old fashioned english sweets...

Tea/ flowering & english breakfast/coffee...

The girls had rented a house for their weekend in Brighton, one of the busiest of the year and as it turned out the day dawned with a flawless blue sky and glorious sunshine. The gardens were to be used as a champagne corner before coming on to me.

They collected borrowed rugs, sugar dusted strawberries, a cutsey umbrella and a 1960s Good Housekeeping magazine that I use sometimes as a bit of light literary entertainment ! With all preparations finally done through the haze of jet lag (from arriving back from Australia just 48 hours previously) , the table looking twinkly, elegant and decidedly girly, summoning my girls was due.

With their garden fun at an end the ' hen' was told to ring my bell stating her name only. Through the entry phone I could hear an excited but very uncertain little voice making her claim admist the giggles of anticipation of her friends.

I very naughtily kept silent while a very apprenhensive little face appeared in the door way, then after a quick glance at what lay before her she promptly burst into tears, closely followed by several others! Not my usual reaction it has to be said but very cute indeed. With a cuddle in

place and an explanation, the tears continued, a clear demonstration of simply being overwhelmed at the kindness and suprise of it all.

Food and drink were all happily consumed and I tried to be attentive yet discreet, within the limitations an open kitchen will allow. They wrote cheery messages to their friend and thanks to me on the bathroom mirrror, collected up their roses from each place setting and armed with doggy bags for later, trotted off happy and chatty into the April sunshine...

Lovely to meet you all... Congratulations Katy, I hope it was all you wished for !

I am promised photos and reviews....oooo scary !

More Sex and the City than Vintage tea..!

2011-04-12T10:52:00.000-07:00

After a long cold winter, the long awaited spring was just waking up when I was unexpectedly summoned to my family in Australia this March. My usual stint has always been in the shimmering white heat of Summer, a blessed relief from the dreary gloom of the extended British winter.

Arriving in what is Autumn, it made me smile to see the optimistic Australians still able to don summer wear with the obligatory surfboard under arm, iconic Bondi beckoning as Sydney siders and tourists alike enjoy life in this most beautiful of cities.

As a way to show gratitude to my sisters friends she requested I do an afternoon tea before my return. Invitations went out -' you are invited to an eccentric English tea party '

Searching for the same ingrediants with which to bake proved not too difficult but what appears to be the same turns out quite different. The standard of food in Australia is high and the weather means everything ripens properly so fruit and vegetables are all bigger, brighter and without doubt superior in flavour that our dulled English palates have simply forgotton. The simple joy of eating a ripe mango or perfect peach is worth 24 hours in 'cattle' alone!

With the necessary adjustments made and a few failures in working with a different oven it was actually a delight. My sisters kitchen is designed as 2 in one so 2 sinks plus bench space on both sides. Space in abundance, a joy to work in, huge windows looking out over tropical gardens, pool, magnolia trees and as night falls the iconic music of the crickets. .. no, not a rock band.. insects!

The plan was for me to do everything but my sister is not only a talented cook, but a doer by nature and as about as anal as I am with regard to presentation and perfection!

With the table laid and looking suitably glamorous my sister dressed to match, with her friends arriving, champagne flowing and the compliments and cameras at the ready, I stood back and watched, feeling a flood of tenderness as she relaxed and laughed loudly, buoyed by the warmth and restorative power that good friends and family can offer...

Tic Toc..

2011-03-10T11:44:00.000-08:00

Brighton has it's fair share of quirky places to eat and drink but I recommend Tic Toc in the old lanes not least for the charming, naughty front of house Stephane !

Finding a consistently good cup of coffee in England is not easy which is why for many of us, we return time and again to the same places. Tic Toc understands coffee, with a real pride and interest taken in food and presentation. It is quickly evident that his knowledge and ability is vast and this extends right across the board, from actual cooking to quickly and skillfully observing customers requirements.

Unlike in England, France has held on to it's culinary culture and there is pride taken in working in the food industry of all types. We all too often undervalue it and in this case it is a Frenchman who has shown us how it can be done.

P.S They also sell my Chocolate and Guinness cake, which is rather yummy even if I do say so myself!

Come dine with me !

2010-11-04T07:03:00.000-07:00

Two new dates for his month..

Secret Supper - Saturday 13th November
Vintage Afternoon Tea - Sunday 21st November

I haven't disclosed the menus but am happy to do so and gluten free is
always available, just let me know a couple of days beforehand.

Tell your friends and family, further details are on http://www.supperclubfangroup.ning.com and tickets can either be bought from me directly or through http://www.wegottickets/ which will be posted shortly.

I look forward to welcoming you and yours..

Happy Birthday Ursula....

2010-10-20T11:01:00.000-07:00

This supper was a birthday celebration for fifteen 24 year olds! The birthday girl being the braver of the bunch had chosen a supper night/bespoke dinner to celebrate with her friends...it soon transpired that she seemed to be the only one who really knew what she was coming to!

With the menu being left to me and after a brief chat I decided a shared dish rather than individual plating would be more convivial so chose a seafood curry as a main with a serving of pea and ham broth served in tea cups to start.

Chocolate cake with berries to finish and handmade chocolates with popping candy as final overload.

After all the work it made me smile to watch the reaction the popping candy got, applause and cheers. The simplest of things, perhaps a memory of childhood?

They arrived in groups, sort of 'pack' like, spilling into my tiny space excited but unsure. With pleasantries exchanged and a very feeble attempt on my part to ask names which I immediately forgot, one of the 2 men steered them to their seats, it came out later that he was slightly intimidated at the supposed formality and needed a 'job to do'.

With everyone seated they began to relax and the food was hoovered up.

The 'boyfriend' had come proudly bearing a cake he had baked, a fabulous assembly resembling to my eye, the 02 arena! It was this man that noticed I was knackered and put an end to a good night, but not before clearing the table. A first, and a grateful one at that... Bravo to the man with no name, your mother has done a good job !

I had to laugh at the poor man who throughout the meal seemed rather subdued. He admitted at the end that he had no idea where he was, had never heard of a supper club and thought he was coming to one of his friend's houses only to find himself standing in my living room and being told to put his coat on in the bedroom by a strange woman in a mad black hat!

They all wrote in the visitors book, a good memory and I woke the next morning completely forgetting that I had encouraged them to write on the bathroom mirror, giving it a slightly squat like air. Great comments, some of which I needed translating !

Supperclub night..

2010-09-10T12:04:00.001-07:00

Keep a look out as I am to host a supper night this month. Let your friends or family know. I look forward to welcoming you.

I will post a menu shortly on http://www.supperclubfangroup.ning/ and tickets are to be bought from http://www.wegottickets/

Have a look and see if it appeals..

Happy 90th...

2010-09-10T11:24:00.003-07:00

This was afternoon tea to celebrate the coming of age, a suprise. With alot of the family
living far and wide it was to be mix of family closer by and long standing friends, amounting to 25.

Afternoon tea is such an English affair and one that appeals to many. From my point of view
it is a winner as visually it is always appealing. This being July I had the pick of fruits to work
with and as this was to be a suprise I was left to choose the menu. With such a broad age range
and palates the table groaned under a mound of small sandwiches, sausage rolls, strawberries and cream and various cakes of - Raspberry cheesecake..
Fallen chocolate souffle..
Blueberry and lavender.
Banana cake with passion fruit icing..
Meringues with sugared lavender..
Lemon..

Thankfully the sun shone and people sat in a lovely little garden, a pretty oasis hidden behind
a rose covered wall right in the centre of Brighton. It often takes a little while for people to
gravitate towards the table and they can need a nudge, as though they are a little afraid of
being the first one to actually ruin the display. Eventually most were happily sat with a plate of
something balanced on their knee and a china cup in their hand. People are always complimnetary, deserved or not comments are always welcome.

Underground farmers market

2010-09-10T11:17:00.000-07:00

Next week, Sunday 17th September is the second showing of the underground farmers market run by the innovative Ms Marmite in London. I didn't go to the first one but apparently it was a huge success and this one seems even bigger and I am looking forward to it.

I know I will be impressed by the produce and even more so by peoples unusual ways in expressing what they enjoy. For the few of you who don't know, her blog is well worth following. Educative, informative, no nonsense and brave is this woman.
http://www.theenglishcancook/

Birthday party on the Thames... May 1st

2010-06-10T10:03:00.000-07:00

It was only after accepting to cater for a birthday party did I actually stop to think what I had undertaken. I had said yes so confidently with a casual wave of the hand that I even convinced myself it was almost nothing. Only after waking in the early hours with rising panic day after day did I let myself face what was ahead of me. The remit was catering for 70 people, including children and all the dietary requests to be served from bespoke picnic boxes to include all food in seperate containers, drink, gift bags, chocolates cutlery, menu and napkin/toothpicks. All this was left to me to source, design, cook, assemble and deliver to a boat where the guests would be waiting. This I was doing alone. Yes alone, ah the wisdom of hindsight ! Sourcing all the required bits and pieces was the easy part and choosing 70 bespoke boxes of chocolates from Hotel Chocolat was fun ! With everything being delivered to me over several weeks my flat became simply a warehouse where I would crawl over the mountain of boxes and collapse into bed. With a stroke of luck at the last minute a friend living in Oxford offered the use of her kitchen, so with everything loaded into the van I drove into the jaws of hell ! My Oxford kitchen was 4 floors up with no lift so challenging to say the least. My daughter arrived into organised chaos, smiling the serene smile of someone who has no clue as to what is about to ensue! The next 48 hours was a blur of food mountains, wrapping, unwrapping, assembling boxes, cooking, cooking,cooking, refilling the bath with bags of ice to keep things cold, not sleeping, more cooking with every possible surface covered in food containers as we filled and filled. We both under estimated how long it takes just to fill containers. 8 per box, 70 times over. It takes friggin forever and saps your will to live ! Our delivery time was to be 12 exactly as the boat doesn't wait. The last hour went by with a speed I can only describe as purposefully cruel. I don't think either of us actually took a breath for that hour. My daughter deserves a medal for having to run up and down 4 flights of stairs with 70 boxes only able to carry 2 at a time due to their shape. She said she was seeing stars... With the van hire company letting me down at the last minute I had to take a van half the size I needed so also required a taxi van and we loaded up both. A taxi driver clearly unused to hard graft huffed and puffed his way to his tip as I sent him up and down the stairs. Unfortunately not only was I to cater for the day I was also on the guest list with my daughter. A manic, unsuccessful attempt to make myself look presentable was done in the taxi from the park and ride after we delivered. My daughter however is of the age and beauty that a simple flick of the hair turns her into a goddess. Incrediably we were only 15 mins late and arrived outwardly smiling and calm into the hands of various male guests who threw the boxes over shoulders and under arms, while I looked on in horror imagining the up turned mess once opened ! Of course the sun shone, the rain held off just long enough as we sailed up and down the Oxfordshire countryside, lots was drunk, chocolates and cakes handed out, everyone 'played' with their gifts, tears were shed by the birthday boy, a father of 5 and a good time was had by all and you and I are the only ones who really know the truth! Menu... Cajun chicken, Pork kebabs, Roasted vegetable kebabs, Pesto rice salad, Rocket and tomato salad, Vegetable quiche, Meatballs and homemade spicy tomato sauce, Mayonnaise, Mini pittas .....Fruit salad in Cointreau syrup and Chocolate cup cakes

Brighton Food Festival..

2010-03-28T05:16:00.000-07:00

This month has seen the close of the annual Brighton Food Festival. My tiny
contribution was to host a supper night organised through the event company
Clever Events , with the usual format of people buying tickets from http://www.wegottickets/ after choosing their preferred menu/night or location.

As is often the case the need to be flexible is always there as a couple of cancellations are to be expected which meant we were a smaller group than usual, but no less enjoyable. The flowers from a gentlemen guest was given top marks, so appreciated after all the hard work . A more charming group I couldn't of wished for. Cheerful, engaging and encouraging with plenty of the right noises accompanying each course !
Being a smaller group I seated them together which seemed to work well, each with interesting careers, families and stories to tell.

It was interesting to hear the observations from one the couples about another
supper night they had attended. Each night differs in every way and this I think is part of the appeal, never knowing if you are going to get the good, bad or ugly ! This and satisfying the human capacity for curiosity, a glimpse into anothers life and their personal belongings.
They all toyed with the idea of hosting their own night, which I applaud. They slipped away at a respectable hour, warmed by lots of food, wine and good
company, leaving me to the mess, just as it should be.

p.s..... this morning the mess remains.. but I am cheered immediately by my
lovely red tulips..

More Cake...

2010-02-24T07:25:00.000-08:00

Cakes boxed and ready for delivery -

Chocolate & Guinness with a cream cheese topping...

Chocolate mousse cake with physillias... gluten free

Lemon Drizzle...

Almond and Orange... gluten & butter free

For those of you local to Brighton all of the above are available at 'Cream Tea', next to the Theatre. These are

testament that it is possible to cook and eat something gluten free that not only looks ' normal ' but also

competes equally in taste and texture to your standard version.

Pudding Night...

2010-01-31T11:30:00.000-08:00

As part of the supper nights I have decided to host an evening soley dedicated to the joy of puddings. !

It is the perfect time of year, cold outside, Christmas has come and gone, spring is not yet in sight and with times
difficult for many I can think of no better way to soothe than the warmth and comfort of a home made pudding.
Especially the classic ones, syrupy, stodgy with loads of custard. These are like 'culinary cuddles'
reminding us of our childhood, school days, our mothers. Simpler times.

Britain has a long rich, often forgotten history of puddings and most people have a favourite...tell me
yours and I will do my best to accomodate - Friday 12th February.

Vintage Afternoon Tea

2010-01-29T05:56:00.000-08:00

Sunday dawned a crisp clear day for my forthcoming guests. I awoke reassured that the tables, previously
laid, looked suitably pretty although I find it difficult to be objective. You need the observations and fresh
eyes of others for that.
The various pieces of china lovingly sourced were placed alongside, glass, silverware, pretty cake stands complete
with original victorian postcards written as love letters to husband and wife.

The tea menu consisted of small sandwiches, cakes - chocolate and guinness/honey and coconut/small pavlovas with cream and passion fruit/chocolate shoes filled with chocolate mousse - all served with leaf tea, prosecco and pink lemonade.

The old 'non original ' weighing scales I had found filled with jelly beans looked very cute. It is interesting to see that generally the same things tend to be popular, chocolate always seems to be a winner in any form and so do pavlovas.

One of my guests was Australian and was naturally very happy at the sight of them.

Thank goodness as they were my
third attempt ! I have made them so many times with no trouble yet of course on the day could not get the oven
temperature right.

The honey and coconut cake wasn't eaten, which is good as it helps to know what should be avoided in future. I had cut it into squares and as it was uncovered this had possibly made it too dry.

The chocolate shoes courtesy of Choccywoccydodah in Brighton worked well with the mousse piped inside, even though
they were very sceptical about it working . Odd, why on earth not ?

The large table of guests were ideal, they all knew each other well and were lively, cheery and very relaxed. They bought another guest unannounced which worked out fine and always welcome. A voucher was requested for a another
who couldn't make it.

I look forward to my next....

Happy Christmas Isabella...x

2010-01-04T10:49:00.000-08:00

A homemade Christmas gift.. in keeping with our 'recessionista' Christmas 2009 !

Vintage tea cup with homemade coffee and chocolate cup cake, wrapped in pink tuille complete with edible

silver balls.

Christmas cakes..

2010-01-04T10:44:00.000-08:00

Christmas pudding cakes... with love from my daughter.

So cute.

Christmas pavlova...

2010-01-04T10:37:00.000-08:00

Pavlova with cream and winter berries.... Soft and gooey inside, crunchy on the outside.

Recipe:

Springform tin 25cm / serves approx 10

8 egg whites ( room tempertaure )

pinch salt

500g caster sugar

4 tsp cornflour

2 tsp white wine vinegar

the topping - optional

mixed winter/summer berries, warmed through - or

banana and passion fruit

whipped cream/mascarpone/ice cream - whichever you prefer

Preheat the oven to gas mark 4/180 C.

Line a baking sheet with baking parchment and draw a rough circle of about 25cm using the base of the tin you will use.

Whisk egg whites and salt in a large roomy bowl (spotlessly clean, as egg whites don't like contact with even the slightest trace of any other food substance and they will double in volume) until shiny peaks form.

Beat in the sugar a little at a time, until the meringue is stiff and shiny.

Sprinkle over the cornflour and vinegar and fold in gently to avoid loosing any of the air you have so carefully added.

Pile the meringue on to the baking sheet within the circle and either swirl to create the shape you like or spread out and smooth the sides.

Put it in the oven and immediately reduce the temperature to to gas 2/150 C and cook for 1 1/4 - 1 1/2 hours. By then it will have risen and cracked a litle around the top and the sides. Check that it is dry and crispy on the outside, if not give it a little longer.

Then turn off the oven, open the door and leave to cool completely.

When you are ready to dress the pavlova, you can if your brave enough, invert it on to a large plate and remove the baking parchment. If it's too daunting don't worry about it...just leave it and be aware you will just have to take a little more care when serving to avoid giving your guests a mouthful of paper ! ( Something I have actually done I am afraid )

Once you have chosen your preferred topping you can add as you wish, it is difficult ot get this wrong as it lends itself to going overboard.

Dust liberally with icing sugar...Enjoy

A different Christmas....

2010-01-01T10:42:00.000-08:00

For me, Christmas often brings thoughts of my own childhood, so different from my daughters.

Growing up in the North Island of New Zealand ( ' land of the long white cloud' ) means a warm Christmas, traditionally a day for the 'beach'. Not what we chilly northerners know as the beach but huge stretches of soft sand and rolling surf. Food is a similar affair to England even though it's warm, though there are differences due to the temperate climate and it's rich Maori/Polynesian heritage. Seafood is in abundance with the choices different to the U.K. Collecting Pippis, small shellfish encased in a black shell, was a childhood treat after a day on the beach. Once the tide went out they would lay on the sand and we would collect them up and eat them as they were, gritty and salty.
Toheroa was another shellfish common in my childhood,complete with a strange long tongue inside as per the
Maori name.

Pavlova was a staple, adorned with wonderful fruits like fegoa, chinese gooseberries ( kiwi fruit ),tamarillos & passion fruit.
Lamingtons, the ubiquitous sponge covered in chocolate and coconut was a favourite as was 'hokey pokey' icecream, a mix of the best vanilla studded with crunchy, slightly oozing toffee throughout. Next were jaffas, pineapple chunks, buzz bars, all washed down with 'Leeds' lemonade.

I am lucky enough to be able to source some of these things here now. Brighton has a sweet shop in the North Laines
which satisfies my yearning..at a price and I was so excited to find there is a now a New Zealand restaurant in London,
the chef importing directly from New Zealand, with even a 'hangi' featured on the menu. The traditional Maori way to
cook meat underground.

The menu is a hymn to my past and I know I am going to love it when I finally get there..

chocolate cake...

2009-12-22T05:38:00.000-08:00

300g bitter chocolate 70 per cent
150g unsalted butter
6 organic eggs
4 half oz caster sugar

Set oven to 180 c /350 f

Line the base and sides of a 20cm springform tin with greaseproof paper.
( this is essential as you cannot turn this cake out due to the absence of flour)

Melt the chocolate and butter in a bowl, over simmering water. In a seperate bowl whisk egg whites
with 2 tbsp sugar then gradually add the remaining sugar until the egg whites are stiff and glossy.
Once the chocolate mixture is melted and cooled add a small amount of egg white to loosen the mixture,
then add the remaining egg whites quickly but carefully trying to incorporate as much air as possible.
Once thoroughly mixed turn into the tin.

Place on the middle shelf of the oven for 20 mins or until firm on the top.

Do not loosen the tin until the cake has cooled then turn out and transfer to a plate. A liitle patience is needed here as it is fragile.

Dust liberally with icing sugar, serve warm if possible, with pouring cream or icecream....

why does guinness have a ball....!

2009-12-15T12:25:00.000-08:00

Have discovered the mystery of why guinness contains a white plastic ball...

Not being a drinker and having no technical understanding whatsoever the explanation
could possibly lead to me to drink. Something clever to do with fizz and co2...!

Cheers...

D-Day...

2009-12-14T11:04:00.000-08:00

With the welcomes done, the room pretty much full and everyone seated it was time to eat...

Pumpkin cases and plates all came back empty which is what every cook wants. Dessert was
hoovered up !

It was a warm feeling to hear the easy chatter and laughter as the wine worked its magic. The
temptation to hide in the kitchen is a strong one but not only is that impossible in my tiny flat
but it's also ungracious. The whole reason my diners have come is to experience something more personal than the usual restaurant setting.

THANKS must go to my charming daughter who did a superb job at playing 'waitress' & social butterfly.

Thankyou to all who made the effort to come out on such a cold night after a tiring working week.

I look forward to welcoming you and your friends again.

Please read Graphic Foodie's review of the evening!

Fantastic photos by Sebastien Dehesdin - http://www.onedayforever.com/

2009-12-14T10:59:00.000-08:00

Tables are laid, candles are lit and the room has been transformed into a 'restaurant'.
Now all I need are my brave guests ! It's an odd feeling waiting for the bell to ring knowing you are about to welcome complete strangers into your living room. You can only guess at their thoughts...

Certainly you wish not to let them down.

The days before....

2009-12-14T10:16:00.000-08:00

I am dreaming in 'food' !

Supper night is looming nearer and with all places taken it's now down to me to live up to my promise of actually applying myself and cooking and welcoming all those who are to make the effort of coming to sit in a strangers living room. Let's all pretend it's 'normal'...!

Sourcing the promised pumpkins were not too problematic, carrying them home on the bus was challenging to say the least. Much to the amusement of other onlookers the bags proceeded to spilt and I watched in weary resignation as they rolled up the aisle and under the seats where they nestled happily, grinning and winking at me, as I and my fellow passengers collected them up.
Don't worry...all were washed before being bought to the table !

After a long dry spell Oxtail and similiar cuts that require long slow cooking have made a
welcome return to our tables and are now popular once again. This also means they are a little
harder to source. My preferred butcher has them on permanent order from Scotland but
couldn't help me in time, so to Waitrose it was. I didn't have time to wait for them to be trimmed so I dealt with this myself. Thankfully it wasn't too difficult as my butchering skills are pretty poor. I was cooking this in Guinness and was curious to find a white plastic ball within the can.

Meant to ask my diners if they knew why but I forgot....any ideas ?

On to the best bit...DESSERT.

I love making this cake, it is quick, simple and with so few ingrediants you can't quite believe it
will deliver, but it always does. It tends to deflate a bit once out of the oven ( well at least mine does ) as it relies only on the egg whites for volume but this certainly doesn't detract from the soft gooey chocolate interior.

Quick chocolate fix..

2009-11-26T15:57:00.000-08:00

Even though I can't eat these I have done simply because they are fantastic..

Bens Cookies - in the centre of town is almost like a covered stall where they bake on site a selection of american style cookies. Large fat and flat they are best eaten straight out of the oven, but if you buy them cold just warm them when you get home. They are so gooey they sort of stick to the roof of your mouth, which is part of the appeal. Well for me anyway !

For all your specialised dietary needs

2009-11-26T15:45:00.000-08:00

For those of us who are bound to follow a special diet, be it gluten/dairy/wheat/sugar free then Infinity Foods in the North Laines is a must.

It has held its own in Brighton long before we were educated about these things. It is run as a cooperative and supports many of the local farmers, egg producers and small local businesses. There really is every possible alternative food available and the staff are usually always knowledgable.

Sadly it's not cheap, but then organic/decent produce never is. It will be interesting to watch its future as supermarkets start to increase their 'free from' produce. Hopefully they will not drown them out.

more tea and cake plus coffee

2009-11-26T14:54:00.000-08:00

Thought I would expand my list of good places to have coffee/tea and cake...

The Mock Turtle - near Old Steine is one of the long standing success stories for afternoon tea. It is a classic old fashioned tea shop, I imagine as they used to be. It is sort of like sitting in your grannys front room, ultra cosy. The window is always enticing from traditional sponge cakes to huge flavoured meringues.
As far as I can see the kitchen, general setting and decor has remained unchanged for years, and that, I think, is part of it's appeal. A million miles away from the sanitised chains that now dominate our high street.
It is a great place to take a visitor from abroad as it gives them a real taste of England.

The Tea Cosy - off St James St can only be described as mad ! It is an ode to patriotism in it's purest form. Every possible wall space, ceiling, toilet is covered in memorabilia in honour of
our royal family, past and present. There is a self playing piano which randomly plays the national anthem. Standing is expected on Sundays !

The menu has to be seen to be believed as does the page on 'Etiquette'. Forget about trying to answer your mobile, let alone actually use it. You will get short shrift from the camp, unpredictable front of house, complete in nail varnish, frilly shirt and snarl of derision.
The portions are huge, plentiful. Tea is served by the pot, again large, complete with tea cosy.

If you happen to require something gluten free it's not for you, as we are talking wheat overload here, and asking for such recieves a fairly dismissive reply depending on mine hosts mood.
It is all part of the theatre, very Brighton and a great place to take ' open minded' visitors.

Coffee 33 - in Trafalgar Street is a bit too trendy to make me want to linger, but very stylish all the same. Their open display of cakes and savouries are good quality and they offer gluten free...well done. They are also the only place in Brighton that I know of that actually understands what a 'flat white' is and how to make it. I normally have to wait for my visit to Sydney to get that!

Spinelli - tucked away in Kemp Town is another lovely coffee shop. A little more corporate looking, it is owned by the lovely Carlo and partner. (They also own Enzos, the hairdressers, just around the corner in the village). They take coffee seriously. Offer great cakes, at least two gluten free and brownies handmade by Carlo himself, as are some of the savouries.
These men like food...with Italian and Polish heritage they have to !

It deserves the success it has had as they are so friendly, always willing and understand totally the concept of 'service', so lacking in England. You are looked after, remembered and chatted to.
Free internet downstairs.

I wish them every success with their new venture in St James Street, complete with a kitchen so more food I hope.

Risotto and Arancini..

2009-11-23T05:05:00.000-08:00

This weather is really miserable. It is rare that I emerge from my front door and am not
entranced by the majestic view of the sea, ever changing in colour and form. True, today it really is wild and untamed, but the wind... I really hate it, especially after spending so long on my hair
for it to look intially mediocre at best and then to be flattened in a second with salt sea spray !

I need something warm and comforting, something starchy. Have decided on risotto which I
will then transform into arancini. Two dishes from one. Pea and pancetta it is... I love peas and
they sweeten the rice beautifully, nestling in it like little buttery jewels.

Hot chocolate puddings

2009-11-22T07:46:00.000-08:00

For anyone who hasn't tried these perfect little desserts I recommend you do...
So quick and easy. They look really pretty too and you can either leave them in the ramekin
or after buttering the inside turn them out and watch the centre ooze out into a
puddle of thick hot chocolate...the ultimate comfort food.

I use 70per cent chocolate with added sugar, but not everyone likes the slightly bitter taste this gives. You can replace this with the chocolate of your choice, remembering the lower the cocoa solid the less likely it is to need any added sugar.

Serves 4 - or 2 if your having a bad day....!

100g chocolate - see above
100g caster sugar - see above
20g plain sifted flour - ( gluten free works as well though the end result is a little denser.)
100g butter
2 organic eggs

Preheat oven to 2oo deg

Butter the inside of 4 ramekins and set aside. Place chocolate and butter in a bowl over a pan of gently simmering water until melted. Leave to cool.
Beat eggs, sugar and flour then add the chocolate mixture.
Pour mixture evenly into the ramekins almost to the top ( cleaning of any spillage. as this is set in the oven making it hard to remove and looks unsightly.)

Place dishes on a baking tray for approx 10 -12 mins. You want to see them risen and slightly
firm to the touch whilst keeping them gooey inside. If you are not successful the first time, don't
be disheartened just take them out 2 mins earlier next time. Remember they will continue to cook once out of the oven.

They will be too hot to eat immediately so after 5 mins either remove them from the dishes and dust with icing sugar or leave them as they are.

I serve them with either very cold pouring cream or ice cream. The sensation of both warm and cold seems to complement.

Yumm...

2009-11-18T10:43:00.000-08:00

My favourite things....the sea , summer, boats and red shoes !

The Spanish Inquisition on Friday 13th...

2009-11-17T05:55:00.000-08:00

My second venture onto the Secret Restaurant scene was to Fernandez and Leluu's supperclub at a secret location in Hackney.

We were welcomed by the lovely Uyen who offered us a glass of wine and showed us to our table. We were sharing with another couple but despite being in someone's home and only about 20 other guests it very much feels like a normal restaurant and so after a friendly hello no one feels obliged to chat to eachother.

The meal was a 6 course Spanish themed feast served prettily on mix matched china. We started with roasted almonds followed by Catalan tomato bread with salami on top. Then some delicious roasted chick peas in cider and russian roulette peppers accompanied by a potato salad. The next course was a very tasty garlic soup with pine nuts and apple

followed by tortilla with salsa piccante and chorizo in wine, there was definately some squash in the tortilla and the salsa piccante which gave it a delicious flavour.

The savoury courses were finished off with monk fish wrapped in serrano ham with squid ink rice. Delicious! This was by far the prettiest course so a photo would have been appropriate but I only managed to remember once I had eaten the lot! Dessert was two scoops of ice cream, one cardamon and one green tea, both scrumptious.

All in all a delicious meal, lots of interesting flavours and I have found that there is something oddly enjoyable in just having the food bought to you with no choice in what you eat.

Guests are encouraged to write on the bathroom mirrors with the general gist of messages along the lines of "will you marry me?", "yummmmm", "can I move in with you?".

Supper started at about 8pm and finished around half 12 so be prepared to miss your last tube (as I did) but if its fast food you are after there is a McDonalds around the corner...

Not a transvestite, Tina Turner impressionist or anything at all odd it sight...An altogether very different experience to The Pale Blue door but equally as enjoyable.

Chocolate guinness cake

2009-11-12T06:03:00.000-08:00

A friend sent me this recipe so I tried it out yesterday.. Very good, it has an unusual flavour because of the guinness. Sort of nutty. It is kept moist because of the stout and the added sour cream .
I did a cream cheese topping which sort of looks like the head of the guinness but I think I will try a chocolate icing next time.
I often find cakes are better warm and this certainly lends itself to that especially after a couple of days.

It's not a gluten free recipe but I simply replaced the flour with a gluten free option.. and voila !

Recipe and photo to follow....

Tea and cake...

2009-11-12T04:51:00.000-08:00

For those of you local to Brighton or just one of the many visitors, I thought you might like some
suggestions for somewhere good to go for afternoon tea... so often it can be a bit of let down, especially when outside London.

Metro Deco in Kemp Town is relatively new as a cafe but has been an art deco furniture shop for quite a while, they have now cleverly combined the two. There is an eclectic mix of furniture and sculpture for sale.The feel is a mix of sitting in someone's home and an art deco tea salon.
It could easily be pretentious but avoids this by the welcoming, easy going ladies who run it.

There is a good choice of cakes on offer and I am always encouraged to see a gluten free option and not the usual odd, dry offering either, but something that anyone would want to eat. There is usually more than one cake on offer, lemon, chocolate and a delicious pineapple one, plus meringues. They have a wide and unusual selection of teas plus coffee of course.

As with most places gluten free only tends toward the 'sweet'. Finding a sandwich, pizza etc remains elusive even though there are several palatable breads available now, sold in all the supermarkets.
Change takes time , so ...heres hoping

Igigi in Hove is a real favourite, again a shop downstairs with a fabulous elegant staircase leading you upward to the delights of the cafe. Everything is displayed with a casual
rustic style that seems easy to replicate yet is clearly incrediably well thought out. It makes you want to go home and immediately redecorate !

This follows through into the cafe, with an open style kitchen where everything is on show, hard on the staff as you tend to watch them, without meaning to as the setting dictates. Fabulous cakes and pastries are displayed opulently under huge glass domed covered cake stands. The staff are knowledgable and very upbeat.

Always a gluten free option and I have even taken my own bread where they will happily toast it for you to go with their soup or salad.
So sensible...10/10

Supper club night - Winter warmer

2009-11-09T04:45:00.000-08:00

Have decided to be brave and launch my first supper night. Bit scary to be honest but hopefully
with a warm welcome and a full tummy people will leave happy !
As it's so chilly out now I have decided on a hearty menu to include pumpkin soup ( served in their original cases ). Oxtail as a main, which I know is not that common these days, but I think it makes a delicious meal as it's cooked on the bone and the marrow makes it unctuous to eat. It is one of the cheaper cuts so needs long slow cooking which means once in the oven you can busy yourself with more important things...like dessert ! Which if left to me I would eat first. !

I have opted for a flourless chocolate cake, which resembles a fallen souffle of sorts, it's delicate
because of the absence of flour, but fingers crossed, the end result should be a cross between a cake and a mousse.
Friday December 11th...... wish me luck !

Vintage Afternoon Tea is next.... menu and date to follow

A new venture

2009-11-06T12:34:00.001-08:00

After my visit to The Pale Blue Door, I've been thinking....unless I am wrong, despite being such an eclectic town, it seems that Brighton doesn't yet have an underground dining scene, (I can only find one at present) so I thought to open my door and offer something similar and gauge the response.

Working on a warming winter menu now, will let you know details as soon as I can...

The Pale Blue Door

2009-10-29T11:56:00.000-07:00

It seems the new and popular way to dine out is at a secret restaurant, which are popping up in people's homes all over London. If you are unfamilar with this, it is people enthusiatic about food who open their homes as an 'illegal' eating venue for the night. Menus vary, from home cooked fare to professional chef standard, hosted in anything from a lock up to a stylish apartment.

My daughter and I chose to dip our toes into the world of the secret restaurants by going to The Pale Blue Door...and dove in at the deep end! We arrived in Hackney and ventured down a precarious looking alleyway in search of the infamous Pale Blue Door. The door swung open to be greeted by our fabulous transvestite front of house. Tables and chairs all crammed in to the garage style house, table clothes and napkins made of old shirts, walls strewn with various bizarre 'collectables' by set designer Tony Hornecker.

Encouraged to wander around we climbed the make shift staircase up to the host's bedroom to be greeted by two people seated for a 'date' at a miniture table for their dinner in the bedroom.

Dinner was a simple fare of greek salad, roast beef and crumble, all delicious and cooked in a tiny kitchen shrouded in virtual darkness.

Mid meal entertainment was provided by our lip synching transvestive with a fabulous rendition in Tina Turner drag of 'Simply the Best'. No one appears uncomfortable, all enjoying the surreal surroundings, the waiting staff friendly but not interferring.

Highly recommended, I think I will return....

First time cooking on a boat

2009-08-08T09:22:00.000-07:00

Went to London to visit my daughter who lives on a fantastic houseboat opposite Canary Wharf in South East London. Such a dinky little thing all painted out in duck egg blue and white washed inside. Lovely old working wood burner keeps it toasty, original port holes giving a great skyline view of London. You climb onboard and really are transported to another world. She doesn't notice it but you can feel yourself swaying from side to side which is a real reminder that you really are living on water!

Time to eat...made a pastry dish. Puff pastry, serrano ham, roasted vine tomatoes and balsamic glaze and crumbled feta cheese. Really delicious.

Completely normal standard fitted kitchen but there is the odd quirk...whatever goes into the oven or on the hob tilts slightly to the left! Your choice, perfect, or smile and enjoy!

Brownies for dessert, courtesy of my daughter. BEST BROWNIES EVER. If you like rich, gooey, moist, chocolate brownies this is the recipe for you, even better warm with ice cream. Not only that but they are gluten free and you would never know.

Gooey chocolate brownies (gluten free)

Ingredients
300g plain chocolate, broken up
250g butter, plus extra for greasing
5 eggs
300g caster sugar
250g plain gluten free flour
200g chocolate chips

Method
1. Melt the chocolate and butter together in a large bowl over a pan of gently simmering water. Remove from the heat, stir gently until smooth and allow to cool. Butter a shallow, rectangular ovenproof dish and preheat the oven to 180°C/Gas 4.
2. Beat the eggs with the sugar in a separate bowl. Once the chocolate is cooled, stir in the egg and sugar mixture. (Make sure the chocolate is cool or it will cook the eggs.)
3. Sift the flour over and stir evenly into the chocolate mixture. Fold in the chocolate chips and pour into the prepared dish (also nice with broken up dime bars. Bake in the centre of the oven for 20-25 minutes until just set, I always find slightly undercooking it makes it even more gooey and delicious.

Summer wedding

2009-08-02T10:04:00.000-07:00

Back from the market

Had the honour of being asked to ' add creative touches' to the wedding of a friend this summer.
The most bountiful of seasons with flowers at their most beautiful. Between us we chose an informal country style look, perfectly suited to the big showy blooms of the peony, large headed
roses and accompanying sprays of variegated foliage all loosely tied up with some gorgeous vintage lace I had found, hopefully something for her to keep. The overall look was one of a bouquet almost in soft focus naturally complimenting the happiest of brides.

The venue was decorated simply with a mix of field flowers , gypsophila, peonies, roses and
hydrangeas, all casually arranged in a mismatched retro jugs, bowls and tea cups.

I had also found a lovely old typewriter, I then got bride and groom to write a love letter to one another in secret.. Placed on a corner table, it was a tender moment to see their
faces. A memory and future keepsake.

Chocolate shoes and added teapot spilling over with big blooms give the onlooker something to smile about...edible too !

Happy memories...hopefully I didn't let them down...

Preparations for the vintage tea party

2009-06-18T08:51:00.000-07:00

Invitations have gone out. Having sleepless nights over my eccentric tea party organised in the Kemptown Enclosures. Totally weather dependent. No shelter from the wind. O my goodness what am I going to do if it rains!

Have been asking my daughter and friends for regular weather updates. The girls understand why, she hasn't got a clue and is becoming increasingly irritated with being weather monitor.

Gathered everything together and found my spot in the gardens, leaving table and various heavy bits which I've lugged in and out of the car, across grass in the hope that they will remain dry and safe til the next morning....

Brighton is a windy place at the best of times but predications for tomorrow are for gale force winds!

Eureka moment!

2009-05-10T09:01:00.000-07:00

As my daughter, Bella, is to be married I wanted to mark it with a tender memory. Something to include her favourite things, friends, food and fun.

....thought of a tea party using Kemptown Enclosures. I'll keep you posted.

Blogging...

2009-05-01T06:24:00.000-07:00

Cooking and entertaining for friends and family has been a source of real enjoyment for me over the years. Everyone loves to eat, especially to be cooked for, which really encourages me to try new recipes and friends often suggest new things to taste and try.

Not being able to able to eat gluten and put off by the weird unpalatable choices on offer it is encouraging to at long last see an increase in restaurants and cafes offering decent gluten free options. This still tends toward the sweet variety but well recieved all the same. As demand increases and people become more knowledgeable I am confident it will become mainstream.

Blogging is a new and slightly weird concept to me but I am reassured by my hip, house boat living daughter that it's the way to go, so speak soon !