All posts filed under: Party Food

Daim Bar Laundering Brownies… Post-modern and possibly gluten-free

These brownies represent the emotional wreck that I am this week… In a frenzy of duty-free chocolate buying which went something like this in my mind… “oooh Toblerone, oooh Daim bars, oooh nougat… snap out of it Lauren you don’t even like nougat… but daim bars…Mmmm”  and then I justified the buying of the Daim bars by thinking “it’s really only ever the airport of Ikea that I would buy them, so that amounts to about once or twice a year, so it’s a special treat, right?”…. I ate a handful on the plane until I felt sick… and then tried to fob them off on everyone else… and then, when I got home to the realisation that I had a year’s supply of daim bars and no self-control I went in to panic mode, no amount of yoga or meditation could fix this.  I had to wash the daim bars like dirty cash (I learned about this watching Ozark on Netflix by the way which is really good), transforming them in to something legitimate, …

Homemade Burgers & BBQ Salads

So in the spirit of Summer (apparently it’s here in Britain although you wouldn’t know)… here’s my home-made BBQ.  Albeit to be consumed under a brolly in a shivering 16C whilst pretending it’s not raining and it’s actually hot… I’m not complaining, I’m not I’m not…   In a bid to cut out the sulphites, the nasty preservatives found in a lot of processed meat I’ve made my own burgers.. The recipe is simple and the flavour is delicate and that’s mainly because the kids complain if they are any other way… But the salad are a little more hearty, and the potatoes are home grown…whoopee (pat on the back for keeping a plant alive)…   Burger Ingredients (Makes 6):   400g Organic lean beef mince 1 red onion 1 tsp maple syrup 1 egg 50g breadcrumbs Pinch salt & pepper Knob of butter Sprinkling of plain flour to shape the burgers Potato Salad (serves 4): Around 24 new potatoes (either whole or halved) 2 handfuls fresh broad beans Knob of Butter Handful of Fresh …

Rich Chocolate, Cardamom Tarts

“Three, more sleeps”… said my children on the way to bed tonight.  They’re so excited, I’m so excited, we’re all so excited!  We’re officially on holiday!  Fairy lights are blinking everywhere we look, food and drink is stacking up in every conceivable corner along with paper napkins, socks and sneaky chocolate wrappers…  The dog has only pulled the tree down once and luckily hasn’t eaten enough chocolate to make herself really sick.  So far so good…  Any moments of real stress are countered by a quick visit to the fridge for another chocolate tart or perhaps a glass of 4pm wine.  Welcome to Christmas… Ingredients for the tart case (makes 12): 250g plain flour 125g diced butter (or coconut oil for a vegan alternative) 2 tbsp cocoa powder 2 tbsp icing sugar 6 tbsp cold (or iced cold) water Ingredients for the Chocolate Cardamom Filling: 170g dark 70% chocolate 160g coconut cream 10 cardamom pods (seeds crushed) Stardust, or edible glitter to serve… Method: 1. Pre-heat the oven to 180C. In a mixing bowl or …

Festive Gingerbread Stars

Brrrr… it’s so cold.  But it’s the best kind of cold in my opinion… The sky is blue, the air is crisp and the past two mornings there’s been a frost on the ground.  I had a crunchy, frosty walk this morning down by the river which was so idyllic.  The sun was low, most of the trees now bare.  I had a real sense of winter coming, and with it a wonderful wave of festive warmth.  These biscuits are a full expression of that warmth for me.  Making them with the kids, the wonderful smell of them cooking, the heat and buzz of the oven, and their spicy snap when eaten!  Lovely… So here’s a recipe for you.  I’ve used coconut oil instead of butter because that’s what I had (but absolutely go ahead and use the same measure of butter if that’s what you have!)…   Ingredients (makes around 18 stars, depending on your cutter size): 80g Coconut oil 60g light brown muscovado sugar 1 egg yolk 2 tbsp maple syrup 1/2 tsp …

Is it a Salsa? Is it Ketchup? Yes! And it’s Magic Tomata Passata with Hidden Veg

This is a magic sauce, it goes in anything and everything, it keeps in the fridge for around 5 days, or freezes really well.  It’s also possible to hide masses of veg in it that the kids wouldn’t normally eat… Neither of mine are keen on red peppers or beetroot, but hiding it in this sauce… what they don’t know and all that! Ingredients: 1 red onion 2 cloves garlic 1 400g can plum or chopped tomatoes 1 small beetroot (grated) 1 red pepper 1 tsp mixed herbs 1 tsp maple syrup 1/2 tsp paprika salt & pepper Olive Oil (Optional Chilli) Method: 1. Heat 2tbsp Olive oil in a pan on the hob. 2. Finely chop the onions, crush the garlic and soften in the pan for around 10 minutes. 3. Chop the red pepper & grate the beetroot and add to the pan with the mixed herbs, paprika, salt & pepper. 4. Add the tinned tomatoes and a tsp of maple syrup to take the edge of the tomatoes. 5. The sauce is …

Salty & Sweet, Maple Roast Nuts aka “Mummy I’m huuuuungry”

“Mummy I’m hungry”, “Mummy I need a snaaaaack” My children love these as a snack, and I feel like they’re getting some nourishment in the process… These are fab after school, or at 5pm for me when I’m making the kids dinner… Or part of a picky lunch along with houmous, crudites, sourdough and olives… They’re really easy to do too… Ingredients: 1 handful Raw Cashew Nuts 1 handful Raw Almonds 1 handful pumpkin seeds 1 handful sunflower seeds 1 tbsp maple syrup 1 pinch sea salt Black Pepper Method: 1. Pre-heat the oven to 150C. 2. Scatter the nuts across a roasting tray, cover with 1 tbsp maple syrup, a generous pinch of sea-salt & a crack of black pepper. 3. Roast for 15 minutes, remove and stir, roast for a further 5-10 minutes or until the nuts are gently browning. 4. Remove to a serving bowl to cool.  The nuts will be sticky but as the maple syrup cools, it will become crunchy.  Break apart any large lumps and serve. Delicious! What are …

Holy Guacamole…! The Recipe for immortality…

I have the recipe for immortality.  This is it, and its scientifically proven in that so far I am immortal.  Things could change of course, but I’m going to be kind and share it with you, just to give you all a chance.  And, if the immortality thing turns out well, we’ll all be in it!  Immortality aside for a second, this is a dip packed with nutrients, and ingredients which are rich in healthy fats, vitamins, minerals and, according to this article, anti-cancer compounds.  So as it turns out immortality isn’t such a tall order after all, maybe? Enjoy it on Toast! Ingredients (serves 4 spread on toast): 1 large avocado 2 cloves garlic 4 cherry tomatoes 100g cucumber Juice of 1 lime 1 handful chopped coriander 1 handful chopped watercress 3 tbsp Extra Virgin Olive Oil Generous pinch of cayenne pepper Salt & Pepper to taste 1 handful of toasted pumpkin seeds to serve Method: 1. Scoop the avocado into the food processor. 2. Crush and finely chop the garlic and throw in …