It will be gone by the end of the month, so forage for your wild garlic now. Blitz unsalted butter with sea salt (to taste) & shredded wild garlic, roll in grease proof. Keeps for 1 month in the fridge or freeze in portions. Serve some sliced artisan breads with your softened butter on a platter: Easy impressive...a restaurant bread slate to start your meal.
Once again Alatarte & the team are hosting a charitable event to raise funds for York Mind & York Samaritans. You will be entertained to a delicious full Afternoon tea, with Prosecco if you wish..and you will help us raise funds for two local charities. To book please ring Wendy on 01904 798054 or 07557 981249.
Dreaming of a beautiful, vintage wedding breakfast, but thinking about your budget? With prices starting from just £19 per guest, a (very!) full Afternoon Tea served on, and sipped from, my charming vintage china place settings, will fulfil your dreams.
Design your own menu...
Ham with sun-dried tomato pate, coronation chicken, smoked salmon & herb butter...just some of the sandwich fillings available.
Quiche, mini pastries, all homemade...just some of the savouries you may choose.
Chocolate layer, lemon drizzle, filled, sweet pastry barquettes, meringues, trifle shots...and the list goes on.
Scones, clotted cream, jam...definitely.
Yorkshire Tea, Lady Gray, Fruit Tisanes...sipped from vintage china cups.
150g dried mixed fruit (currants, raisins and sultanas in equal quantities)
1 large free-range egg, lightly beaten
4 to 5 tablespoons milk
Glaze and Topping
1 medium egg yolk
1 tablespoon water
Glacé cherries and blanched almonds, to decorate
Heat the oven to 200C/400F/Gas Mark 6.
Sieve both flours and the baking powder together into a large bowl. Add the butter and rub into the flour until the mixture resembles fine breadcrumbs.
Add the sugar, citrus zest, spices, dried fruit and mix well. Add the beaten egg and enough milk to bring the mixture together into a soft dough. Form the mixture into 6 saucer-sized rounds, about 3/4″ or 2cm deep.
Mix the egg yolk and water together to make a glaze and brush this over the fat rascals. Decorate with the cherries and almonds - see photos. Transfer to a non-stick baking tray and bake for 15-20 minutes or until golden brown.
Remove from the oven and allow to cool on a wire rack.
Fat rascals are best served warm from the oven but they can be frozen and reheated in a low oven. You can serve them alone or with butter.
This recipe is taken from a lovely blog: www.lavendarandlovage.com