Wednesday, 17 January 2018

We love a garden wedding - this thankyou meant a lot.

We've had quite a few enquiries recently about creating Lazy Sunday style feasts for garden weddings. This makes me so happy as there is something totally unique and very very special about couples getting married and celebrating in their family homes. We've had mothers holding umbrellas over their peonies every day for a month so that they bloom at the right time; fathers frustrating overstretch tents and bar builds. And always always always these garden weddings bring us joy beyond words. I was writing to a bride this evening and wanted to put her mind at rest that our aim is not just to create awesome feasts, but also to look after all of the elements that might otherwise shift focus away from what should be the happiest of days. As I was writing, I remembered my most favourite thankyou email. Received from the father of the most gentle of brides, who stepped out of her parent's back door and into her beautiful garden wedding. I thought you might like to read this and I've removed the names to save the father's blushes!:

'Dear Carole and the Lazy Sunday team,

I want to, no need, to put pen to paper to thank each and every one of the great team you have assembled at Lazy Sunday that put yourself through the fire once more & produced what was a stunning meal on Saturday night. Tomas , Kasia, Ola and the rest of the team were professional to the core, an absolute joy to work with. Joanne and I have received very many thanks from wedding guests who thought the food was faultless. As my wife and I were heading to bed we stumbled across two of your ladies quietly working away clearing up at about 2.00 am and when I was back up I wandered into the garage and saw neat rows of carefully assembled boxes of bottles and cardboard boxes just ready to lift to the recycling centre. Such care and attention at a clients house at 2 in the morning was the tell tail sign of a well chosen, skilled and caring team. It really was a thing of beauty Thank you.
On Sunday we had the stragglers round and the talk was of how much they had enjoyed the beautiful meal. My wife and I really were able to enjoy a truly Lazy Sunday !
It is strange when you meet someone or a company for the first time and you have to entrust them with something as potentially calamitous as a wedding reception in your back garden (in Scotland); well you guys on Saturday were absolutely bullet proof. Proven talent. How much hard work , planning and attention to detail and sheer effort that went to it was plain to see to all.
You know I am very glad my wife and I had that stunning taster meal in February because as I was sitting playing with my Lamb, contemplating if my Father of the Bride speech - held together with paper and string - would 'fly' ! I watched the wave of nice warm plates carried carefully out across the 130 + guest tables I thought 'boy these guys are good'! My mouth got even dryer .......... Follow that I said to myself !
On behalf of us both a big deep sincere thank you to a great team. ''

Wednesday, 10 January 2018

Looking back and looking forward

So the last month of last year was crazy busy and ended on an absolute high with the most incredible Hogmanay wedding at the fabulous Byre at Inchyra. But when I think back to all of the feasts we have created across 2017 I am not just proud of the food that we served but also the fabulous people who make Lazy Sunday what it is.

I think that I am exceptionally lucky to work with people who love what they do and who enter into the spirit of every single wedding... And I think that their dedication to making every single celebration outstanding is really very special. So please do say hello to some of the team below, and browse some of the food we served to genuinely appreciative guests this last year. We had a blast and we're already in the throws of planning for this year's weddings at some of the most fabulous venues across Scotland! (Myres Castle, Guardswell Farm, The Byre at Inchyra, Kirknewton Stables, Errol Park, Windmill Barn, The Cowshed Crail, Pratis Farm and Comrie Croft to name but a few!)

Tuesday, 9 January 2018

Lemon and lime

Lemon curd is one of my favourite things ever. Spread on toast. Sandwiching sponge cakes. Whipped with mascarpone and creme fraiche to top blueberries sprinkled with demerara ( I call this my blueberry trifle.) I can also quite easily eat it by the spoonful. And once you have sampled home-made, you will never ever ever go back to shop bought.

This is also one of my 'core' recipes - it's incredibly flexible and I always take at least a kilner jar full with me when I'm catering for large numbers. This recipe also works equally well with limes and the delicious lime curd is perfects squished onto the mint and zime lested layers of our infamous mojito cake!

Juice of 6 lemons
Zest of 4 lemons
350g castor sugar
4 medium eggs
250g butter/cubed

Place half the butter and all of the other ingredients in a heavy based saucepan. Break up the eggs with a fork. Over a medium heat, whisk continuously until the mixture comes to the boil - make sure to scrape around the edges (the eggs can easily catch and scramble.)

Remove the pan from the heat and add the rest of the butter.

Cool and pour into sterilised containers. 

Lemon curd will keep for about 4 days in the fridge.

Pork with Pear - a marriage made in heaven

We served up Rosa di Parma (tenderloin of pork stuffed with parma ham and taleggio) with caramelized pear and walnut salad at a recent wedding. Exceedingly delicious and would work well as whole dish served to the table. Pork coupled with pear is fabulous!

Tuesday, 10 October 2017

A chocolate mousse that is dairy, egg, and gluten free. And tastes AMAZING!!!

Can you imagine a dairy, and egg and gluten free chocolate mousse. Trust me - it's actually quite hard to come up with one that is moussey and creamy and doesn't taste like a 'dietary' product. One recipe I tried included avocado - I think for bulk as much as anything else. Not a successful substitute for cream I have to say and the resultant mousse was slimey and quite heavy.

I then tried a recipe that included coconut oil and coconut milk into which you melt vegan chocolate. I couldn't decide if my kitchen smelled like a bounty bar or 1980's suntan cream. Way too much coconut, but interestingly when it was just the coconut milk and the chocolate melting the taste was way nicer.

So I played around some more and the result is a chocolate mousse designed specifically for 1 person that could now be dessert for everyone because it is truly delicious. Try it for yourself and see!

This would also make an excellent filling for a chocolate tart.

Chocolate mousse
Makes 4 - 6 portions (this is a rich dessert, so decide yourself)
Dairy, egg, and gluten free. If you have a nut allergy, but can tolerate coconut - as many nut intolerants can - then you can also enjoy this!

200g dark chocolate
250ml coconut milk (use as much of the thick coconut milk as you can - as opposed to the runny liquid)
60g soya margarine (buy the best quality)
2tbsp maple syrup
A couple of drops of orange essence

Slowly melt the dark chocolate in the coconut milk. Do not boil. And keep stirring. Once the chocolate is fully melted,  whisk in the margarine, honey and orange essence.

Pour into ramekins, or little glasses or teacups. Serve with raspberries and raspberry coulis.

Sunday, 1 October 2017

AUTUMN has arrived!

Today, in the bluster of Autumn and the blowing of leaves, I've been nesting indoors. Candles lit and slippers on, imagining the cooler October days to come and the joy of a roaring fire and logs piled high and puddings and stews and pastries and pies.

With every new season I'm imagining the feasts that we'll be creating a year away. We have to start planning now; creating new seasonal dishes; tweaking old favourites and foraging the hedgerows and the forests for all that Autumn has to offer.

Sometimes friends come knocking - with offers of fruitfall that we gladly accept. Last week was plum week (thankyou friend!), and today - in my slippers and my socks - I've had the best of times. Making crumbles and purees and frangipanes that in turn I'll share with friends. We'll eat round a big table - imagining that this was a wedding feast. How will we serve these dishes? What should we serve them with. Will they make guests smile. Are plum bellinis a thing? (And yes they are, I can confirm!)

Happy Autumn!