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)

Hot Cross Bun French Toast

I am a hot cross bun snob : supermarket buns are too sweet for me and any sort of hybrid is a hard no! Fair play if creme egg or marmite varieties float your boat. This recipe from The Orange Bakery is pretty straight forward and produces gorgeous, zesty spiced buns but you will need to get organised and prove the dough overnight.

For less effort, why not try making some hot cross bun french toast. Slightly stale shop-bought hot cross buns are perfect and their sweetness is well balanced with the dark chocolate sauce. This recipe is so easy and produces gorgeous pillows of custardy buns, perfect for breakfast on Easter morning,.

Ingredients

x6 hot cross buns

2 medium eggs

50 ml whole milk or cream

1 tsp cinnamon

1 tsp nutmeg

1 tsp vanilla extract

100g dark chocolate

2 tbsp butter

Method

Whisk the eggs and spices together in a shallow dish.

Halve the hot cross buns and soak them in the eggy mixture.

Heat a frying pan with a tablespoon of butter and oil, fry the buns on a medium heat until golden brown.

Set up a bowl over a pan of simmering water and melt the chocolate.

Stir butter into the cooled melted chocolate.

Dip your french toast buns into the sauce and enjoy.

Happy Easter xxx

Linen Tablecloth in Wimbledon

Ruben's Apple Puffs

Wherever we are in the world, my son will choose an apple filled pastry from the local bakery. This little recipe for ‘Apple Puffs’ is so simple that I hesitated on whether or not to include it on the blog. However we are in Bramley season and you may even be lucky enough to chance upon a bucket of windfalls outside a neighbours’ house. Make these on a wet afternoon and they will definitely lift your spirits. (very little brain power or tidying up required)

Ingredients

A packet of puff pastry

3 or 4 Bramley Apples

x1 Tbsp Brown Sugar

Splash of Water

x1 tsp cinammon

x1 Star Anise

Method

1. Pre-heat the oven to 180ºC fan.

2. Peel, core and slice your apples into small 2cm cubes.

3. Place the apples in a saucepan with the sugar, water and spices. Cook on a low heat for 15-20 minutes.

4. Roll out the puff pastry and divide into 8 squares. (4 tops and 4 bottoms!)

5. Once the apple is cooked, drain off the excess liquid.

6. Place a generous spoonful of apple onto x4 of the squares of puff pastry.

7. Place a square on top of each of the apple filled squares and seal around the edges to form a little parcel.

8. Brush with milk or egg and bake for 20-25 minutes (until brown and crispy)

9. Serve warm with clotted cream and ice-cream.

We hope these little go down a treat in your house. Stay tuned for our beautiful new collection launching on Sunday 6th October.

Sophie xx

Tablecloth in Granny Smith (available 6/10/24). Napkin in Florence.