Snapshots from summer

My favourite photos I took this summer with my Holga camera.











All photos © me.

All Tomorrow's Parties Preview Screening

Elderflower cordial

I realised maybe I should post the recipe for the Elderflower cordial I made from scratch, for the Madhatter's tea party a few weeks ago. I only discovered this recently - you'll be surprised how many times in London you have probably walked past an elderflower bush and not realised that these beauties are what make the gorgeous cordial.



It's so simple!

Ingredients

* 1.5 litres of boiling water
* 1 kilo of white granulated sugar
* 20 large elderflower heads (if they are small, pick more)
* 4 lemons
* 55g of citric acid

Method:

1. In a Pyrex bowl (or deep saucepan) pour the boiling water onto the sugar and stir. Leave to cool, stirring every now and then to dissolve the sugar.
2. When cool add the citric acid, the lemons (zested and sliced) and the elderflower heads.
3. Leave to steep for 48 hours.
4. Strain twice through sterilised muslin
5. Using a jug and funnel carefully pour into hot sterilised* bottles

*to sterilise the bottles, wash and rinse the bottles and place them upside down in a cold oven. Set the temperature to 160c (140c fan-assisted). When the oven has reached the right temperature turn off the heat. The bottles will stay warm for quite a while. Sterilise the lids by boiling these for a few minutes in water.

Thanks Fiona!

Look out for elderflowers on your daily travels. They are usually around from May-July. You could also use them to make jam (matched nicely with gooseberry) or champagne or jelly.


Top image © me.

Winners vs. Losers

Hamburg

All photos © me.

Berry and white chocolate cheesecake

I made this for my Dad for Father's Day - and it went down a treat! I actually found the recipe in the Metro surprisingly - a recipe by supermodel Lorraine Pascal - and it ain't half bad. I used this recipe to make two small cheesecakes, but obviously you could just make one big one...

Lorraine Pascale's berry and white chocolate cheesecake

1. Grind 100g gingernut biscuits and 100g digestives in a food processor or put them in a plastic bag and bash with a rolling pin. Melt 100g melted butter in a small pan, combine with the biscuits. Squash into the base of a loose-bottom sandwich tin or a pie dish (about 23cm [9in] in diameter).

2. Melt 500g white chocolate. Heat at 30second intervals in the microwave carefully. Stir. Be careful as it burns really easily. Leave to cool.

3. Meanwhile, mix 250g
cream cheese, 250g mascarpone and 200ml whipping or double cream and 70g icing sugar. Add the seeds of one vanilla pod. Rub in the cooled white chocolate. Stir. Cover your base with mix.

4. Finally, push 300g raspberries or blueberries into the topping so they do not leak their juices. Refrigerate overnight (or ideally 24 hours).

NB: You can use all cream cheese or mascarpone. If you want to be a bit self-righteous, use low-fat cream cheese so you can eat two slices instead of one.

Lorraine owns this gorgeous bakery in Central London. I'm sure it's wonderful (if not a tad expensive!)

French Fancies

One of the nicest presents I received for my birthday were these incredible french fancies, hand-crafted (box and all) by Becky.
I was so amazed at the time and effort put into this gift, and the fact that they tasted soooo good (right down to the lime icing inbetween) that I wanted to find the recipe myself.

However, I have decided they are too fiddly to make, so I found a nice and easy recipe here which shows you how it can be done with a few 'packet' ingredients and nicely budgeted by Asda :-)