Lovely extra nutty granola (Valentine's edition).

There must be something about blue skies that inspires granola making for me, my last granola post was a sunny one. This is a variation. It's easy, therapeutic in the sense of using up oddments of nuts and slowly mixing it all up, packed with good energy and the perfect gift for family, friends and Valentine's. 
This batch was extra nutty. It works well as a light breakfast with yoghurt and fruit, simply in handfuls as a pick me up snack or made into flapjacks for a sweet treat.

You will need:

500g porridge oats (I keep the amounts of oats and seeds equal but vary it if you fancy)

500g nuts and seeds (here I used cashews, almonds, peanuts, pistachios, poppy seeds, hazelnuts, coconut, pecans, pine kernals, sesame seeds)

5 tbsp sunflower oil (1 for every hundred grams)

5 tbsp set honey (1 for every hundred grams - using a heather or floral honey adds a new dimension)

200g dark brown sugar

100g light brown sugar (it's not essential to use two types of sugar it's just what I had)

1 tbsp ground cinnamon

Preheat the oven to 180 C. Liberally oil a baking tray (I used a brownie tray or roasting dish) otherwise it's impossible to remove. Mix together the oats and seeds, add the oil, honey and sugar. Stir happily or bash if the mood takes you, until the mixture is a sticky, glossy, coated one. Arrange on a baking tray (or two). Toast in the oven for around 20 minutes. Be sure to keep an eye on it and stir every ten or so minutes as some nuts burn easily. Remove the soft mix from the oven. Do an obligatory taste test.  It will harden as it cools. Leave it to cool and then break into small pieces and store in an airtight jar or jars if you're planning on giving some away.

Going nuts with nuts. 

Stocked up.

Gifts for my Valentine...

 ... and friends.

All things bright and beautiful.

Unlike our last wonderful wedding experience where we were gently persuaded to step into the unknown,  we willingly and excitedly agreed to this special Spring occasion. We naively assumed that our kitchen would be completed in a month and that from that new space, we'd arrive organised, maybe even relaxed. The kitchen took nine weeks and this wedding took place in week eight. Hum. Nevertheless, we arrived at the venue and began to watch a vision realised.

We contributed every ounce of our love for food and hospitality, pushing our skills to new limits and pouring in creativity, organisation, stamina and every last bit of our energy to successfully serve a bright and beautiful Spring wedding feast (with extra special lamb sourced from the fields next door to the bride's parents' home) in a rather secret Northumberland location.

Pretty bows ready for the ceremony and celebrations.

First tastes Blue cheese gougeres.

A room transformed.

Getting there.

Each place carefully set.

The smiling and wonderful team.

Final check.

Just before the guests were seated.

The menu (part of it).

                                           To start Spicy parsnip soup with apple crisps.

Earlier that morning, cocktails being layered.

To follow Prawn and avocado cocktail, bird's eye view.

For main Amazing lamb noisettes with peas, shallots, roasted carrots and minted new potatoes.

The cheese course.

Balancing act.

Something sweet. The cake, topper and me.

Pretty china.

Tables set for afternoon tea.


A selection of finger sandwiches.

And finally, all this feasting was rounded off  at night with chilli con carne and chicken curry to refuel the dancers.

The sun wasn't still shining when we left but these blooms were still smelling sweet. Phew.

Guest post: tales from an oyster lady

Possibly the ultimate food of love, oysters can be a little daunting if you've never tried them before. So if you need an excuse to try them, or maybe even to dish them up to someone special, then we'd like to hand over to a lady who knows a lot more about them than we do. Scottish oysters are the best we've tasted, so here is a guest post by Judith Vajk, offering an insight into life as a oyster farmer, top tips and oyster facts, just in time for Valentine's Day:

"I had my first oyster in 1984 in Saint Vaast, a small seaside town in Normandy known for its oysters. I had moved to France for work and was introduced to Hugo, who worked on an oyster farm. I cannot say I enjoyed my first oyster; I do find that the first one can take you by surprise as you are unsure of exactly how it will taste. However, after a couple more I enjoyed the pure flavour of the sea that is indeed the true taste of an oyster.

[At The Caledonian Company] we farm the Pacific oyster which does not spawn in Scotland but grows happily in our clean, cold waters. The Pacific oyster is an easier oyster to grow than the native Scottish oyster. Natives are slower growing and are not so happy grown in bags – they would rather lie on the sea-bed. We grow our oysters in mesh bags, with varying sized holes depending on the size of the oyster. The bags sit on trestle tables on the sea-bed. At low-tide we drive out on a tractor and get to work, turning the bags, bringing in oysters to be graded for sale. If we did not turn the bags regularly the oysters would grow into each other and we would not be able to sell them individually.

In Scotland, we sell oysters throughout the year. Because they do not spawn here they do not become very milky in the summer months. However, they are probably at their best in the colder months – and naturally chilled! The most common question I get asked about oysters is with regards to their aphrodisiac qualities – surely, that depends on who you are eating them with! But I do know they are the highest food source of zinc – very important in the production of the male hormone, testosterone. The second question is whether to swallow or chew an oyster? I definitely advise to just give the oyster a couple of bites to release all the flavour that is contained within the oyster.

The best way to open an oyster is carefully and with a proper oyster knife! Place the oyster, cup-shape shell down, on a tea-towel; this helps keep the oyster steady. Hold the oyster firmly and taking an oyster knife, put the point into the natural space that is between the two shells at the hinge (pointed) end. With careful pressure gently work the knife between the two shells then twist the knife to ‘pop’ the shell. Bring the knife along, between the two shells, cutting the muscle from the top shell, and remove the shell. Sweep your knife along the bottom shell, releasing the oyster muscle there too.

Oysters are wonderful with a squeeze of lemon, and we do like one or two drops of Tabasco with the lemon. Chopped shallots with red wine vinegar is a delicious alternative and adds a rosy glow to the oyster.

We do supply one wholesaler, Charlie Magee, who distributes our oysters in Edinburgh to fishmongers and restaurants in the city [including supplying Tom Kitchin]. I also attend Perth Farmers’ Market on the first Saturday of the month. Though saying that, I won’t be there in March as we are going to the European Oyster Shucking Championship in Sweden to cheer our son on who is the Scottish champion.

So, how did I get into oyster farming? Well, I married the man who fed me my first oyster!"

Our Valentine's Supper

When we were asked to visit Greenbank WAGs earlier this month, we decided to demonstrate a virtually hassle free, high impact menu which, because the individual Wellingtons can be made in advance and stored in the fridge for up to 24 hours, makes them ideal for a dinner party or Valentine's day supper. The menu:

To start

Jewelled chicory salad, blue cheese, mint.

To follow
Venison Wellingtons, green beans, braised red cabbage.

To finish
Iced seasonal berries, warm white chocolate sauce.


The simple salad starter has made an appearance here before.

While the individual Wellingtons (more usually made with beef) have become firm favourites at Charlie and Evelyn's Table. You can see step by step photos here or follow the steps below.

Quantities are rough as it really depends on the size of the fillets you are using but, any leftovers of the mushroom duxelle work really well as crostini topping.

To serve four, you will need:

Four individual venison or beef fillets
2 bags of spinach
2 medium aubergines
350g puff pastry
1 egg (beaten)
Handful of plain flour
Sprinkling of sesame seeds
Four shallots / one white onion
Good section of mushrooms about 300g - we use a mixture of Chestnut, Portobello and Porcini
100ml double cream
Olive oil
Truffle oil
Handful fresh parsley, chopped
Good pinch of fresh thyme
Splash of brandy

Firstly, steam two bags of spinach. This acts as a layer of protection to prevent the juices of the meat leaking through the pastry so this needs to be squeezed out and dried (between layers of kitchen roll) after steaming.

Next, make the mushroom duxelles (minced mushrooms).

To do this, gently fry four shallots or one white onion in a pan with little olive oil. Then add a good selection of mushrooms really anything you can get your hands on - the more interesting the better! Once the mushrooms are cooked, season with salt and pepper and add a generous glug of truffle oil and a splash of brandy. This gives the mushroom a wonderful, intense flavour but if you don't like the taste of truffle, add a crushed garlic clove with the shallot. Remove the mixture from the heat and stir through double cream until it has a soft consistency but isn't runny.
Leave to cool.

Thinly slice aubergine and fry on a griddle pan until lightly charred.

Sear the meat until it is just brown - do not cook at this stage - this is done in the oven later.

Assemble the Wellingtons step by step.

1. Dust a board with flour, roll out the puff pastry to 0.5 cm thick, straight from the fridge.

2. Lay the aubergine on the pastry

3. Add a layer of the mushroom duxelles.

4. Place the spinach on top of the duxelles.

5. Top with fillet.

6. Add another layer of spinach.

7. Fold and seal the pastry using a beaten egg and either your fingers or a fork to make a small pattern.

8. Trim off the excess pastry so you're left with a neat pillow shape.

If necessary the Wellingtons can now be refrigerated for up to 24 hours.

Before cooking brush with egg wash and sprinkle with sesame seeds.

Cook for 18-20 mins (medium rare) in an oven at about 190 degrees. The pastry should be golden brown and the meat pink on the middle.

Leave to rest for five minutes, cut in half and serve. Serve with braised red cabbage and green beans, or vegetables of your choice.

Finally, a simple pudding, similar to a rather famous version of the dish served at The Ivy.

You will need:
4 portions (size really depends on how fruity you want it) seasonal frozen berries - either fresh which you can freeze or ready frozen berries
500ml double cream
200g Green and Black's white chocolate with vanilla

Lift the berries from the freezer around ten minutes before serving so that they loose their chill.

Warm the cream over a low heat in a saucepan. Finely grate the chocolate (to help it to melt). When the cream is hot but not boiling, stir through the chocolate. You will see the chocolate shavings, melt, almost separate, keep stirring and a smooth consistency will return. Pour the warm sauce over the berries and enjoy.

Happy Valentine's Day!

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.

Love food recipe swap

If you've been paying attention, you'll already have seen how we're working with Queen of Tarts to celebrate an unconventional Valentine's weekend and as part of it, we've organised a signature recipe swap.

As this collaboration is all about sharing the love, we thought we'd share our recipes here too.

Whether you're planning a cosy, romantic Valentine's in or looking for two quick but impressive taste explosions for your next dinner party, we have the answer.

First up, the Queen's grapefruit and ginger granita:

You will need

Juice of 4 grapefruit
Juice of 1 1/2 limes
1 1/2 tablespoons of finely grated ginger
100-150g sugar (depending on how sweet you want it)

Method
Place grapefruit juice in flat bottomed tupperware dish.
Add lime juice and ginger.
Whisk in the sugar until well mixed and dissolved.
Put in freezer giving it a wee mix every 30 mins until frozen.

To serve
Fluff up with a fork and spoon into sherry glasses and garnish as you fancy!

And from our Table to yours, sweetcorn soup with truffled popcorn (serves eight as an amuse bouche or four as a starter).

You will need

4 cobs of sweetcorn (or 1 small bag of frozen)

1 litre chicken stock

40g butter

1 small leek, chopped

1/2 clove garlic, crushed

1 bay leaf

100ml cream (or more to taste)

A scattering of popcorn kernels and a dash of truffle oil

Method

Warm the stock to boiling. Remove the corn from the cobs (if fresh).

Melt the butter in a saucepan, add leek and garlic and heat for a couple of minutes. Next add the bay leaf and corn, season and cook for about four minutes, until softening. Add simmering stock and simmer for 15 minutes, until corn is tender. Remove from the heat, stir in the cream, blend with a hand blender.

In a separate pan, pop the popcorn over a low heat, once popped, toss with truffle oil.

To serve

Top each serving with truffled popcorn garnish.

Love Food?

We made a passing reference to some exciting plans we've been making for Valentine's weekend and now we're ready to reveal them. So if you LOVE food, as we do, join us to celebrate or share your love for good food and unusual dining experiences by booking in with the delightful Queen of Tarts.

Here's what we're planning:

On Friday 11^th February, we'll be serving a five course supper with canapes and we're looking for four single ladies and four single men to take their places at the Table. You can book just one place or a couple of places if you'd like to come with friends and we promise no naff Valentine's nonsense, just a good meal and some relaxed, homely hospitality.

And, if you're free on Saturday 12th February, we highly recommend a trip to Queen of Tarts who are opening their Parlour for sensational afternoon tea at 2pm.

We're also swapping signature recipes with the Queens so you'll get to try one of our amuse bouche in the Parlour and their granita will be gracing our Table too. Recipes here soon...

What are you waiting for?

Intentions

When we first contemplated December and all things festive, we knew we wanted some time with family and friends. We did not think that it would all be quite so overwhelming and had many good intentions. Ideas were scrawled on scraps of paper and in notebooks, about blog posts to be written and hopefully interesting snippets to share with our readers.

But, before long, December was here. We were both working at day jobs, snow fell, temperatures dropped, friends and families gathered, food was prepared, menus planned, presents were made, and wrapped, cards written, our bags and car packed, brimful of goodies and travels were made. Christmas was here and now is gone.

We are still enjoying our holidays but wanted to say we will be back, to fulfil our good intentions (and some new ones besides) by the end of January. There will be news and dates for suppers, and, at last the announcement of our competition winner.

Wishing you happiness, good memory making, and of course delicious food, made with love.

Perhaps the world ends here

I just took a quick break from tonight's preparations to look online. This poem, shared, with love, here, stopped me in my tracks.

It's by Joy Harjo.

The world begins at a kitchen table. No matter what, we must eat to live.

The gifts of earth are brought and prepared, set on the table. So it has been since creation, and it will go on.

We chase chickens or dogs away from it. Babies teethe at the corners. They scrape their knees under it.

It is here that children are given instructions on what it means to be human. We make men at it, we make women.

At this table we gossip, recall enemies and the ghosts of lovers.

Our dreams drink coffee with us as they put their arms around our children. They laugh with us at our poor falling-down selves and as we put ourselves back together once again at the table.

This table has been a house in the rain, an umbrella in the sun.

Wars have begun and ended at this table. It is a place to hide in the shadow of terror. A place to celebrate the terrible victory.

We have given birth on this table, and have prepared our parents for burial here.

At this table we sing with joy, with sorrow. We pray of suffering and remorse. We give thanks.

Perhaps the world will end at the kitchen table, while we are laughing and crying, eating of the last sweet bite.

"Perhaps the World Ends Here" from The Woman Who Fell From the Sky by Joy Harjo. Copyright © 1994 by Joy Harjo. Used by permission of W.W. Norton & Company, Inc., www.wwnorton.com.

Source: The Woman Who Fell From the Sky (W. W. Norton and Company, Inc., 1994)

Birthdays: Part I

Blue skies, breakfast with family, delightful presents, homemade macaroons (check out C's amazing work: lemon, vanilla and peppermint)

Rounded off with a delicious supper with friends and family at The Saint (go there to drink and eat) and completed with a five star show from Camille. Delicious.