Late summer picnic

We’ve become very complacent about the weather. It’s been too good for too long and I have started to look at my coats with bewilderment ; Why would I ever need these in lovely balmy Cornwall? Never did I imagine that I would write this post with rain lashing at the window and all the lights on! Someone needs to tell the weather man that Autumn doesn’t begin until the start of the school term. Anyway, having grown up enjoying summer holidays in Wales, I am perfectly used to having picnics in the pouring rain that may or may not have included a packet of ready salted - what a treat.

These little balls of joy would make an excellent addition to any picnic whether in or outdoors. I think we’re all a bit tired of sandwiches by week 600 of the school holidays. So if you have time, give these arancini balls a whirl, they’re easier than you think.

Sophie’s Arancini Balls

Makes approximately x 12

For the rice

1 finely chopped onion

A couple of rashers of chopped bacon (optional)

I cup of Risotto Rice

4 cups of hot stock

Splash of wine or apple cider vinegar

Handful of finely chopped herbs.

Olive and Vegetable Oil

100g grated parmesan

Batter

x1 Egg lightly beaten

x4 Tablespoons Plain Flour

x4 Tablespoons Breadcrumbs

Fillings

Buffalo Mozzarella

Parma Ham.. whatever else you fancy

Method

1. Fry the onion in some oil and salt until very soft. Add the bacon (if using) and cook for a couple more minutes.

2. Add the rice and let it absorb the juices before adding the wine and then boiling stock, a cup at a time.

3. It is important that all the stock is absorbed before you add more.

4. When the rice is cooked through (approx 20 mins) add the cheese and herbs,

5. Spread the rice onto a tray and leave in the fridge to cool completely.

6. Put the beaten egg, flour and breadcrumbs in three separate small dishes.

7. Grab a small handful of the cold rice. and roll it in the palm of your hand, squishing a little of your chosen fillings into the middle. Then proceed to roll it in the egg, flour and breadcrumbs

8. When you have made all the balls leave in the fridge to cool.

9. Add 2 inches of oil to a frying pan ( I used a blend of olive and vegetable) and heat until really hot.

10. Drop each ball carefully into the oil and fry on each side for a couple of minutes.

11. Place each hot oily ball on a couple of layers of kitchen paper to cool.

12. Ta-dah your glorious little carby balls are ready to gobble!

Sending love to everyone, particularly those facing new challenges this week

Sophie x

Tablecloth in Marmalade Linen `(on sale)

For the love of French Toast

Forget Valentines cards, nothing says devotion like a beautifully prepared breakfast. French Toast is the ultimate indulgence, soft pillows of brioche oozing with custard and scattered with berries. You can prepare the eggy mixture and make the fruit compote the night before, so that all you need to do is a bit of sleepy cooking in the morning. French Toast gives maximum gratification for minimum effort. Obviously you can use stale bread but for optimum luxury, try a supermarket bought brioche.

For the compote

• 300g mixed frozen berries

• 2-3 tablespoons Maple Syrup

Combine the ingredients in a saucepan. Cook on a low heat for around 15 minutes (or until the fruit is soft)

For the French Toast

• 2 large eggs

• 120 ml whole milk (or a combination of cream/milk ifmilk)

• 1 tsp vanilla extract

• ½ tsp cinnamon

• x4 thick slices brioche

• 2 tbsp olive oil

Method

1. Whisk together the eggs, milk, vanilla and cinnamon. Lay the brioche slices in a single layer in a shallow dish and pour the egg mixture over them. Allow to soak for 2-3 mins, then carefully turn over and soak for 2 mins more.

2. Heat 1 tbsp of the oil in frying pan over a medium heat until hot. Carefully lift 2 slices of the soaked brioche out of the dish and add to the frying pan. Fry for 3 mins on each side, until golden and crisp, then place on a wire rack over a baking tray in a warm oven while you repeat with the remaining slices

3. Dust in icing sugar and pour over the fresh berry compote. It goes without saying that marscapone or greek yoghurt are an ideal accompaniment.

Wishing everyone a love and french toast filled February.

Sophie x

‘There is no sincerer love, than the love of food’

George Bernard Shaw

Tastes better than it looks. Tablecloth in Rose Gingham. Handmade in Cornwall

Paul's Summer Tart

i am very lucky to be married to a semi professional pastry chef. I am also lucky that he works away, otherwise I would look more like a choux bun. Here is his recipe for a summer tart. He prefers to use apricots but you could easily add nectarines or peaches.

Recipe for Paul’s Summer Tart

To make the pastry….

250g flour

125g butter

Pinch salt

Cut the butter into small cubes and place in fridge to ensure they are cold. Blitz the butter, flour and salt until fine breadcrumbs. Add a small amount of cold water to the mix to bring it together. Tip out the dough and combine by hand but do not knead it. Shape into a disc and cover with cling film and rest in the fridge for at least 30mins. Roll out the dough into a circle approx 2-3mm thick. Place into a 25 cm tart case and prick the bottom with a fork. Refrigerate for at least 15 mins. Place foil over the pastry and fill with rice. Blind bake for 20mins at 180*C. Remove the foil and rice and continue baking at 200*C until golden brown.

To make the filling…

200g almond meal

200g softened butter

100g caster sugar

Tablespoon of vanilla extract

Zest of one lemon

2 eggs

3 or 4 apricots

Combine all ingredients until smooth and creamy. Pour into the cooled pastry shell. Halve the apricots and remove the stone, Arrange the fruit in the tart with the filling. Bake at 180*C for 25 to 30 mins (until golden brown).

Serve warm with cream and or ice cream.

Tablecloth and Napkins in Seaside Stripe Linen.