Riccarelli.. little almond bites

These little biscuits are incrediably moreish and so easy to make. As they have no gluten they are perfect for a gluten free diet and lovely as a gift, wrapped up in pretty paper or layered high in a pretty box or tin.This should give you approximately 25 biscuits depending how large you make them.


 120g / 3 large egg whites
 50g icing sugar plus extra for dusting
 250g caster sugar
 300g ground almonds
 grated zest of an orange
almond extract/optional - just a couple of drops as it can be quite overpowering.

Grease 2 trays - this is important as with no added fat they will stick to the trays like glue. Beat the egg whites with the icing sugar until increased in volume. Fold in the remaining ingrediants one at a time until everything is fully incorporated. Cover a board liberally with icing sugar and begin to shape the mixture, taking teaspoon size amounts and shaping them into a lozenge shape making a slight indentation in the centre or at the sides. Space well apart on the trays - they will spread - then sift over a generous layer of icing sugar, thick enough so they look completely white.
 Bake at 160 for 15-20 mins until the surface looks cracked. They should be pale in colour not browned.
Remove from the oven and leave to cool briefly on the trays, then remove to a wire rack to cool completely.

You will find one, two, three of these are simply not enough !

. TIPS.. Try these amounts initially and if the mixture seems a little too wet then add a little less egg white. Dusting your hands in icing sugar helps with the stickiness when shaping.

Pomegranate T pot sponges with pomegranate jewels..!

This is a simple sponge cake mix with pomegranate flavouring for a little difference decorated with
little pomegranate, fresh flowers and rosemary.

225g unsalted butter softened, plus a little extra for greasing
225g self raising flour
caster sugar
2 organic eggs lightly beaten
1tsp baking powder
1/4 tsp salt
1tablespoon

2 round 7inch/20cm tins - greased and base lined with grease proof
Oven 180c/350f



Cream butter and sugar together in a large bowl until pale and fluffy. Mix in then pomegranate essence. Gradually mix in the eggs. Fold in the flour, baking powder and salt with a large metal
spoon until just incorporated. Don't over mix or the end result will be heavy.

Divide the mixture between the tins and bake for 22-25 mins until nicely coloured but not brown.
Test with a skewer making sure it comes out clean and the top is nice and springy to the touch.
Leave to cool before you turn out the cakes on to wire rack.

Once cool use a teapot cutter - which you will naturally have !  dust with icing sugar and flowers.

French flair in Brighton..

A new Patisserie is in place in Brighton in recent weeks and lovely it is too.

Boutique Salon du The - Chef/Patron of Cocoa Patisserie - but with very different styling. Situated in upmarket Duke St it differs from the usual Brighton fare as it looks decidedly French. Minamilist, clean with a long, large glass counter above which hangs stunning coloured pendant lights highlighting a fabulous rainbow selection of macaroons below, 24 flavours encompassing delights such as tonka bean, passionfruit and lychee with raspberry. Sitting alongside are a selection of small cakes and pastries with typical French flourish.

There is seating upstairs where you can select savouries from the menu with a varied selection of leaf teas and coffee.Presentation is a visual treat, glass teapots and tap water served in beautiful glasses coloured sherbert pink and lime green, with top up hot water for your tea in a metal flask.The staff all seem to be French adding to the authenticity.

Come the warmer weather you can sit outside and people watch..

Lovely lamingtons..

Australians claim these as their own but as a New Zealander we baked and ate them too, just like the iconic Pavlova. Whatever the truth both are classics and all Antipodeans will have some sort of memory of them, no doubt from their Mothers.

Lamingtons in particular are a 'fun' thing to bake with little ones as the mess tends to appeal. Just remember to cover everything as chocolate and coconut sticks to children and surfaces like glue.

125g unsalted butter -melted

300g unrefined caster sugar

250g sour cream

3 tsp vanilla extract

50ml sunflower oil

5 organic eggs

300g plain flour - g/f if required

3tsp baking powder - g/f if required

For the chocolate coating

300g dark chocolate or cocoa

30g cocoa

200g caster sugar

150ml milk

250/300g desiccated coconut - you may need more or less

25cm square tin lined with non stick paper

Heat oven to 170c/150c fan/325f/gas 3

Pour the melted butter into a mixing bowl with the sugar, sour cream,vanilla extract and oil, beat for a minute or so until nice and smooth, add the eggs one at a time and beat each one in well before adding the next. Sift in the flour and baking powder and stir well. Spoon the batter into the tin, cover the top with a lid of foil and bake for about an hour - removing foil after 40 mins. 

Test with a skewer after an hour,it should come out clean when ready.

Cool the cake in the tin, covering with cling film to keep moist.

Finely chop the chocolate then whisk the cocoa, sugar and milk in a pan and bring to the boil. Remove from the heat and stir in the chocolate and leave until just warm before using. Cut the cake

into squares then fill a roomy bowl with the coconut and dip each one into the chocolate mix until completely covered then coat each square in the coconut. Using a pair of forks helps with less mess.

Place on a wire rack to set.

Clementine cake..

This is Claudia Roden's orange and almond cake recipe which I have slightly adapted by using clementines instead of the 2 whole oranges and topped with a cream cheese orange zest icing.

You do need a food processor for this, unless your going for the more authentic 1968 version where you had to press the oranges through a sieve. This is the perfect cake for those of us who have problems with gluten and/or butter as it is without both.

2 whole oranges or 5 clementines

6 organic eggs

250g ground almonds

250g unrefined caster sugar

1 tsp baking powder g/f

Icing..

2 tubs of cream cheese

Icing sugar, sifted enough to your own taste preference

Zest of one orange

Butter or cake release spray for the tin

Dusting of flour

190c pre heated oven/170c fan assisted

8inch round springform tin

Wash and boil the oranges unpeeled in water, enough to cover for 1/2 hours - clementines will need a lot less cooking time, just until the skin is nice and soft.

Leave them to cool, then cut open and remove the pips. Chop into large pieces and place in the processor. Add the eggs and remaining ingredients and whizz until everything is well incorporated.

You may need to check that all the almonds have blended properly.

Pour into the prepared tin and bake in the oven for an hour. It should have a nice brown colour to the top. Leave to cool on a wire rack for about 10 mins then loosen the tin. You may find the cake sticks 

to the sides of the tin a little due to the sugar fruit juice mix, if so just go round the inside rim of the tin with flat edged spatula to loosen.

Turn out and leave to cool completely if you want to ice it.

Mix icing ingredients together in a large bowl. I don't tend to be too specific as I taste as I go.

Smooth over a cold cake and add extras as you like .

Gluten free needn't be tasteless..

These 2 recipes are Gluten Free and not only look pretty, are delicious. Both have been around forever and remain classics for a reason - simple to construct with minimal store cupboard ingredients.

They can be given a contemporary twist by
decorating with the design of your choice
or adding a different fruit/liquer.



ALMOND CITRUS CAKE

250g ground almonds
6 large free range eggs, seperated
250g unrefined caster sugar
zest of one orange
zest of one unwaxed lemon
4 drops of almond extact

butter, to grease the tin
icing sugar, to dust

a springform tin approx 28cm, greased well.

Beat the egg yolks with the sugar to a pale cream in an electic mixer/hand whisk,
then beat in orange/lemon zest and almond
extract.
With a clean whisk, whisk the egg whites until stiff & glossy and fold in to the almond mixture. The mixture is very dense so you will need to take care to reach right to the bottom of the bowl to incorporate all the egg white.

Pour the mixture into the prepared tin and
level it out a little. Bake for 40 mins
180c/gas 4in a preheated oven until it is shrinking away from the sides of the tin, lightly coloured and feels firm to the touch.

Let it cool before turning out on to wire rack. Once cooled dust with icing sugar.

Serves approx 8-10



CHOCOLATE MOUSSE

200g 70 per cent chocolate
120ml warm water
3 large eggs, seperated
40g unrefined caster sugar
rasberry liquer / optional

6 ramekins / tea cups / glasses


Break up the chocolate in a bowl, add the warm water and place over a pan of barely simmering water -
making sure the bowl doesn't touch the water -  then let the chocolate melt slowly. Stir well and leave to cool off the heat for a few minutes.

Mix in the egg yolks to the cooled chocolate.


While waiting whisk the egg whites to the soft peak stage then add the sugar in stages until stiff and glossy - test by rubbing a little mixture between your fingers, it should feel smooth not too grainy.

Using a large metal spoon start to add the egg whites. Use a small amount to start just to loosen mixture, then fold the rest in as lightly as possible making sure there is no visible egg white.

This can be poured into one large bowl and sectioned out to serve or divided between ramekins. Add whatever berries you like to decorate then cover with clingfilm and chill for at least 2hrs.

Bring to room temperature before serving..

NEW Vintage afternoon tea dates ladies.. and gentleman too of course. Sunday September 23rd 3pm - come and indulge in a selection of cakes and savouries served with leaf and flowering teas. Gluten free options. Email me for more information. booking, prices. I look forward to welcoming you..

Come to dinner..

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...

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..

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

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

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..

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!!

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...

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

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..

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

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

Honeycomb..

' 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..

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 !