All about Barbie: Cocktails to Cakes and Perfect Party Treats!
Nothing says "Barbie" like Rosé cupcakes, a Dirty Shirley and our favorite pink food!
This might come as a shock, but I’ve never really found pink food that appetising. I once steamed heritage purple carrots over mashed potatoes. The steam dripped down onto the potatoes and made them pink. Yes, I literally served up pink mashed potatoes. Let me reassure you, they tasted like “mash” but the brain said “NO!”
This week Lisa and I are both on a mission to find you the perfect pink food shopping list and provide you with recipes for your pre/post “Barbie” film party.
But first, some news………..
Have you heard there’s a movie released about Barbie? I’m being slightly ironic because, unless you’ve been living under a rock, how could you fail to know? They have done such an amazing job promoting it! Last week, I went to see it and loved it!
It’s such a clever movie. I went with my son, George, and his friend, Em, and we are still talking about it!!! In fact, they’re going back to watch it again. I have way too many films on my wish list to do that! You will be delighted to hear we went all “pinked up” and wore our favorite pink outfits. My vote: 5 stars - Highly recommended, but not too sure if it will appeal to very young Barbie fans? One for the chat, let us know your thoughts.
One of the best things was seeing our local Cinema so busy. The last few times I’ve been, it has been so quiet. A great atmosphere! “Oppenheimer” next, just a little nervous about a 3 HOUR FILM!
As I type this, it is rain, rain, rain - Summer is still to arrive in the UK. Hoping Lisa brings over a bit of the US warmth when she arrives on the 21st. Can you please pack a bit, Lisa? I’m busy planning what to do when Lisa comes to visit. Any ideas? - DM me or pop them in the newsletter notes. We start in London and then move on to Herefordshire.
A hold up here at the printers means that receiving our newest cookbook has been delayed in the UK. Good things are worth waiting for!
Ten things to add to your Barbie shopping basket in the UK and US:
Last weekend I was lucky enough to receive a “Taste Herefordshire” hamper as a gift and, HOORAY, it contained lots of pink food…….which inspired us to create these fun shopping lists for you!
This is such an easy dessert to make, and you can simplify or upgrade. For me, I’m not that smitten on the look of the dish, so I top with a bit of crunch. I also like a little tartness, so (rather radical), I add a little natural yogurt to mine.
Depending upon the size of your glasses this will serve 4 - 6
1 pack of ready made small meringue nests ( I found some strawberry ones!)
350ml double (heavy cram)
100ml full fat Greek Style Yogurt
350g /12oz strawberries
1 x vanilla pod
1 x large teaspoon runny hunny
200g / 7oz toasted granola
Mint leaves
In a large bowl, whip the cream & honey, split the vanilla pod and strip out the beans and add to the cream. Whip to soft peak stage. Do not over whisk.
Remove the hulls from the strawberries. Set aside some to top the glasses, and the cut the remainder into small bite size pieces.
Break the meringue nests into bite size pieces and set to one side until you are ready to serve.
Add the strawberries to the bowl along with the yogurt and gently fold into the cream. The colour of the strawberries should start to turn the dessert a pale pink.
When ready to serve, fold in the meringue pieces and decant into pretty serving dishes.
Decorate with a strawberry, a sprinkle of granola and some mint leaves. (Shred the mint leaves if they are too large! Everything about their recipes is so precise - I have literally NEVER had one go wrong. (Hope I haven’t spoken too soon). If you want to get into baking, their books are a great way to start. Highly recommend!
Those who have been with us for awhile will know I’m a huge fan of The Hummingbird Bakery and their recipes. I take no credit for this recipe – it’s one of theirs! Everything about their recipes is so precise – I have literally NEVER had one go wrong. (Hope I haven’t spoken too soon). If you want to get into baking, their books are a great way to start. Highly recommend! This recipe makes 12-16 cupcakes.
Cupcakes:
80g / 3oz unsalted butter, softened
280g / 10oz caster sugar
240g / 8 1/2 oz plain flour
1 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon rosewater
240ml (8 1/2fl oz) whole milk
2 large eggs
Frosting
500g / 1lb 2 oz icing sugar
160 / 5 1/2 oz unsalted butter softened
3 teaspoon rosewater
To decorate: dried rose petals, candied rose petals or pink jelly beans
Preheat the oven at 190’c / 375’f /gas 5. Line a muffin tin with muffin cases.
Using hand held, or a free standing mixer with paddle attachment, whisk the butter, sugar, flour, baking powder and salt on a low speed until the consistency is of fine breadcrumbs.
Mix the rosewater with the milk in a jug, then add the eggs and whisk together by hand. Pour 3/4 of the whisked mixture into the dry ingredients and mix on a low speed to combine. Increase the speed to medium and continue to mix until smooth and thick. Scrape down the sides of the bowl. Add the remaining milk mixture and continue to mix on a medium speed until all of the ingredients are incorporated and the batter is smooth once again.
Divide between the muffin cases, filling each one by two thirds. Any remaining batter can be used to fill up to four more paper cases in a separate tin. Pop in the oven and bake for 18-20 mins or until well risen and springy to the touch. Then allow to cool completely while you make the frosting.
Using the electric hand whisk or freestanding, with paddle attachment, slowly beat together the icing sugar and the butter until the butter is completely mixed in. (The mixture will still be powdery at this stage). Mix the rosewater with the milk, with the machine still running, gradually pour this into the beaten icing sugar and butter. Once added, increase the speed to high and whisk until light and fluffy.
Divide the frosting between the cupcakes, smoothing it over the tops with a palette knife and making a swirl in the frosting to finish.
Decorate with your chosen pink decoration.
Jane’s given you some very tasty sweet treats, so I thought I’d balance them with this incredibly delicious roasted beet salad. The extra step of roasting the beets brings out their inherent sweetness that’s perfectly balanced with the tangy lemon dressing and salty feta.
1 tablespoon cumin seeds
4 red beets (about 2 pounds), peeled and cut into wedges
2 medium red onions, cut into wedges
1 teaspoon flakey sea salt, like Maldon
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoon honey
3/4 cup crumbled feta cheese (use block feta in water, use a fork to crumble it)
2 tablespoons plain full fat Greek yogurt
1/2 teaspoon grated lemon zest
Pepper (use pink peppercorns for fun!)
2 heads of Little Gem or baby romaine lettuce (about 10 ounces)
Finely chopped cilantro and mint, for garnish
Preheat your oven to 375 degrees. In a small skillet, toast the cumin seeds over low heat until fragrant, about 2 minutes. Set aside to cool for a few minutes.
Use a mortar and pestle to coarsely grind the cumin seeds. Transfer the crushed cumin seeds to a bowl and add the beets, onions, salt and olive oil. Use a spoon to toss ingredients until combined. Scoop the vegetables onto a rimmed baking sheet and roast for about 1 hour, stirring occasionally, until nice and tender. Let veggies cool to room temperature.
In a bowl, whisk the lemon juice together with the honey. In another bowl, gently mix the feta, yogurt and lemon zest together — don’t over mix, though! You want it to be chunky. Season with pepper.
Arrange the lettuce on plates. Top with the beets and onions, drizzle the lemon honey on top and dollop the feta dressing on top. Give it another crack with your pepper grinder and garnish with cilantro and mint. Serve right away!
When I was little I lived for Shirley Temples. I felt so grown up ordering them at restaurants, and I’d always…..always!….save the cherry for last. This is the very grown up version and I highly recommend using the amarena cherries to level up this drink.
1 ounce grenadine
2 ounces vodka (or a 2 count pour……count 1-2 when pouring…….count slow or fast depending on your preference)
8 ounces lemon lime soda (in the US, 7up or ginger ale)
Amarena cherries in syrup (look for them in your fancy cheese section, or at an upscale liquor store —- also available online)
Fill a large collins glass or wine glass with ice. Add grenadine, vodka and top off with soda. Garnish with a cherry, or two.