Rosemary spiced nuts

We love nibbling on nuts but plain nuts can be a bit predictable so, for E's Christening, we thought we'd try something a little sweet and spicy. They taste delicious and we're already planning on making them throughout Autumn (it's arrived here) and as Christmas gifts too (yes, I did just say that), they go very well with a cheese board.

You will need:

150g pecans

150g almonds

150g walnuts

1 tablespoon butter, melted

3 tablespoons fresh rosemary, coarsely chopped

1 tablespoon dark brown sugar

1/2 teaspoon cayenne pepper

1 tablespoon sea salt flakes

What to do:

Heat the oven to 180 degrees C.

Put the nuts in a large bowl.

Melt the butter, pour over the nuts and mix so that they are coated.

Spread the nuts onto a baking tray or two.

Bake until golden (probably around six minutes but keep an eye on them every couple of minutes and turn/shake them to prevent burning).

Combine the rosemary, dark brown sugar, cayenne pepper and salt flakes in a large bowl, add the toasted nuts and mix well.

Serves ten for nibbles only but as these are incredibly moreish and keep well in an airtight container, it's safe to make double quantities. Enjoy and if you're a fan you should also try this recipe for chai spiced almonds, another perfect cold weather snack.

Simple supper

I was looking for a very quick Tuesday tea featuring some delicious home grown rhubarb. A brief leaf through Nigel Slater's pages and I decided on a roasted rhubarb and pan fried mackerel combination, served with cous cous to allow the stronger flavours voice across the palate. There's no recipe, it was very simple but it worked (and was probably quicker than a more usual Tuesday pasta dish).

Being filleted in wonderful Armstrongs.

Simply picked, washed and chopped.

Ta da!

The happiest of birthdays

To celebrate my birthday, I was whisked away to North Berwick harbour for the yummiest feast at The Lobster Shack . If you can drive there don't delay or plan a visit from further afield, it's open until 2nd October (12-6pm) and the combination of the freshest shellfish, excellent cooking and presentation, the wine list (including champagne), views and the casual atmosphere can't fail to impress.

From nature...

...to plate (of sorts).

The harbour.

The shack.

And finally, to finish of the trip, a stroll on the beach and an ice cream. E's tiny toes experienced sand and icey sea for the first time. Happy birthday to me.

Festival canapes

Back when The Festival was in full swing, we found a corner of calm among the glistening, bright shelves of sweet smelling bottles to present some Scottish canapes and escape the hustle and bustle in favour of some pampering. We met some lovely ladies too.

Dunsyre blue cheese mousse on homemade buttery oat biscuits.

Scottish berry skewers with milk chocolate drizzle.

Northern shores hot smoked salmon, mousse on home made buttery oat biscuits.

Vegetarian "wellingtons" by Chris

What's hiding in these pale parcels you may ask?*

A sweet, herby mixture of aubergine and puy lentils.

Adapted by Chris from Yotam Ottolenghi with the idea of creating a vegetarian wellington as an alternative to these.

Makes two main course sized parcels or four starter sized.

You will need:

2 medium aubergines

2 tbsp red wine vinegar

200g Puy lentils

3 carrots

2 celery sticks

1 bay leaf

3 thyme sprigs

1 onion

Olive oil

12 cherry tomatoes (halved)

1 tsp brown sugar

Chopped parsley

Puff pastry

Grill the aubergines and turn them frequently to prevent them burning. After about 45 minutes they should be ready.

Remove their skins, and scoop out flesh into a colander. Leave to drain, transfer to a bowl and mix in some of the red wine vinegar. Allow to cool.

Cook the Puy lentils with one of the carrots and one stick of celery, the onion and bay - keep in large chunks as these will be removed.

Cook for 20 mins or according to instructions then drain and remove onion, celery, carrot and bay. Mix through olive oil and vinegar.

Cut the remaining veg into 1cm cubes and mix with tomatoes, oil, sugar and salt.

Mix this cubed veg with the aubergines and lentils in a bowl, it should be moist but not too runny otherwise it will soak through the pastry.

Using puff pastry (homemade or bought) spoon the filling onto the pastry and make into parcels using an egg wash to seal and glaze.

Bake in the oven for 25 mins at 180c until the pasty pastry turns crisp and golden.

Serve with a crisp green salad and crème fraiche or a wedding style picnic should you feel the need.

*Sorry, I only managed a before shot.

A Christening day

With the pain of loss heavy in our hearts, we gathered with our family and close friends to celebrate the joint baptism of our baby and our new nephew, her cousin. We may have hired a venue but we wanted to provide the light lunch for guests ourselves, of course. So it was another late night and early start in our kitchen.

My late Nana's 90 year old Christening gown.

We chose a menu which included highlights from the wedding picnic with a couple of additions:

Rosemary spiced nuts (recipe coming soon).

Grissini with Parma ham.

Chicken liver pate or hummus.

Selection of three cheeses.

Horseradish cured salmon.

Armstrong’s home smoked trout with shaved fennel.

Bower’s rare roasted beef.

**

Baguette by Herbies of Stockbridge.

Courgette and lemon salad.

Potato salad.

Mango and spinach salad.

Roasted cherry tomato and feta salad.

Charlie and Evelyn’s House Chutney selection: courgette, cucumber pickle or onion jam.

**

Christening cake, cupcakes and strawberries.

With the exception of some delicious left over beef, there was very little remaining once the guests departed. Clear plates were the only evidence we needed that the food had been enjoyed.

Bunting (first made for a wonderful wedding) on loan from a good friend in Jersey who couldn't make it but was with us in spirit.

Sunny handmade pinwheels for the children (tested but not waterproof)!

Delicate lace hydrangea.

A jar of rosemary spiced nuts on the table.

A selection.

My plate (carefully arranged for the photo) and a menu.

Mini E cupcakes.

Sleepy Eva's Christening cake.

Lavender cupcakes with Christening wraps.

Honey, rosemary, lemon and lavender

This cake has become my cake of 2011, second only to this one. I made it on holiday for summery afternoon tea and then for cake club and then for my late Nana's 90th celebrations and again and again at home. It's sweet, dark, fresh and comforting. I mostly followed Tessa Kirros's recipe from her book Apples for Jam.

It goes a little something like this:

150g butter

116g dark or light brown sugar

175g runny honey

200g plain flour

2 heaped teaspoons of baking powder

1 teaspoon ground cinnamon

1 tablespoon chopped rosemary leaves

2 free range eggs, beaten

Lavender flowers and chopped rosemary to decorate (Tessa uses rosemary flowers which are also purple, so you could use them if you have some. I prefer the fragrant lavender).

250g icing sugar

100g soft (but not melted) butter

Zest from two lemons, juice from one half (about three tablespoons)

Grease your cake tin (ideally 22cm) and pre heat oven to 180'C.

Melt butter, sugar and honey with 1 tablespoon of water in a saucepan over a gentle heat. Allow sugar to dissolve. Cool this mixture for 10-15 minutes.

Sift flour, baking powder and cinnamon into a mixing bowl, add rosemary, honey mixture and eggs. Beat until silky smooth.

Pour into your tin and bake for 30-40 minutes. Test with a skewer which should be dry after spearing the centre of the cake. Leave to cool in the tin.

Next sift the icing sugar into another mixing bowl, add butter, lemon zest and gradually the juice and stir until smooth. Spread liberally onto the cake. Sprinkle with chopped rosemary and lavender flowers to finish.

As you can see, this cake also works as a layer cake if you make double quantities of everything, divide the cake into two tins and sandwich and top with icing!