Archive

Tag Archives: recipe

Hello there! Things to Make and Do posts have moved to Fridays – to get you ready for the weekend and the week ahead.

It’s a busy weekend at Art in the Park – both Bill Hudson and Leyla Folwell will be in the studio, running a woodworking class and a plate or bowl making workshop. After that, Monday will be woodcarving with Bill again. On Tuesday Andrea Sinclair will be running a one day pewter workshop, where you can learn to make your own jewellery. And Thursday will be pottery with Leyla Folwell – with classes running in the afternoon and evening for kids and grown ups alike! Phew! To find out more and book your place, click here!

This weekend is the last chance to catch the World Photography Awards at Somerset House a great exhibition of contemporary photography, spanning many different subjects such as current affairs, sport, portraiture, landscape and fashion.

Museums at Night, the annual after hours event happening at hundreds of museums and galleries up and down the country takes place this weekend. The Royal Observatory, National Gallery, Design Museum and more open up their doors at night for special events and workshops!

Ways with Words, a festival or words and ideas is happening this weekend in Opera Holland Park. Each day will feature around five events, with speakers such Alain de Botton, Jeremy Paxman, Maureen Lipman and Jimmy Carr.

This week will be your last chance to catch the Lucian Freud Portraits exhibition at the National Portraits Gallery. The exhibition runs until the 27th of June, make sure you don’t miss it!

Looking for a weekend project? How about these fantastic Hanging Mason jars lights! Quite an advanced project, but a stunning result if you have the time and patience.

And how about something tasty for the week – doesn’t this lemon tart look good? Yum!

Whatever you are doing this week, have a great time!

Advertisements

Last month, in a rare booking, we were asked by Groundwork to provide lunch for a visit from people from the Big Lottery fund. The Big Lottery fund visited a number of lottery funded projects in and around Burgess Park (our Heart Garden program being one of them) and also discussed and surveyed the park and its future renovation plans.

With emphasis on natural and homegrown food, Art in the Park delved into our creative minds and garden to come up with a simple and satisfying menu for the lunch. As well as fresh, grown winter greens (miners lettuce, watercress, etc), salad, sandwiches, variety of cheeses and spreads and sliced fruits, we also made lavender cupcakes!  These light and fragant cupcakes went down a treat.

At Art in the Park, we use our own homegrown lavender as we know it is pesticide free. These cakes remind us of summer in the depths of mid-winter. Recipe is courtesy of Nigella Lawson.

Lavender Cupcakes Recipe

Ingredients:

  • 125 grams of butter, softened
  • 125 grams of  sugar
  • 2 eggs
  • 125 grams  of self-raising flour
  • 1/4 tsp. vanilla extract
  • 3 T of the lavender milk
  1. Half an hour before baking: put about 4 tablespoons of  milk in a small saucepan with 6-8 sprigs of fresh lavender, or 1-2 teaspoons of the dried buds. Bring to a boil, remove from heat, cover and let steep for 20 minutes. Strain into a cup and let sit for another 10 min.
  2. To make the cakes: combine all ingredients except for the milk in a food processor. Pulse while adding the milk to make a very soft batter. Spoon the batter into 12 cupcake cases in a muffin tin. Bake for 15-20 min or until golden on top. Remove to cool on a wire rack.
  3. When the cupcakes are cool, make the icing: mix icing sugar with a little of the lavender milk and ice the cakes. Finish with a lavender sprig .

The lunch was a big success with Peter Wanless, CEO of Big Lottery tweeting:

“@artintheparktwt – thank you for a delicious lunch and warm welcome. Keep up the great work!”

Here at Art in the Park we regularly have lunch thrown together from what is brought in on the day as well as whatever’s growing in our garden. You may have seen this from our previous posts such as ‘Ready, Steady, Cook!‘, ‘Winter Planting‘ and ‘Happy Harvesting.’

One of our most regularly (and the easiest) recipes we put together are soups. Today we had AitP artist Jill Newman‘s Cold-buster soup. It’s great for those days when you want to fight off colds or just want to strengthen your body’s natural defenses. Since we loved it so much, here is the recipe!

Ingredients:Onion, Ginger and Lemon Soup

  • 2 lbs red onions or shallots
  • 2 cloves of garlic
  • 1 teaspoon of fresh ginger, grated or dried ginger
  • 1 teaspoon of sherry or wine
  • juice of 1/2 lemon or whole lemon (if you want that extra sourness and kick)
  • 1 bay leaf (fresh if possible) and (optional) borage leaves
  • 1/2 teaspoon caraway seeds and cumin seeds mixed and crushed
  • 1 star aniseed
  • teaspoon of butter or olive oil
  • stock/ bouillon
  • 1 tbsp of freshly chopped parsley and mint

Method:

  1. Chop onions and garlic finely and “sweat” in a saucepan over a very low heat in the butter/ oil (this must be minimum heat for maximum time (30 minutes) in order to extract a sweet, caramelized flavour).
  2. Add the crushed spices for the last 5 minutes and the star aniseed.
  3. After 30 minutes, turn up the heat to medium and add the sherry/ wine. Allow the alcohol to evaporate then add  pints of water.
  4. Add vegetarian stock/ bouillon and bay leaf then simmer on a low heat with lid on for 30 minutes.
  5. Remove from heat and hob and add in the lemon juice and finely chopped parsley.
  6. Serve into bowls with pinch of black pepper and mint.

Serving suggestions: Great with croutons thrown in and alongside cheese on toast.

(Note: For those who haven’t got much time, a lighter and quicker version of this recipe involves only the essential ingredients which are lemon, ginger, black pepper, mint/ parsley, onion or garlic or both and stock/ bouillon.)

We were still harvesting figs a week ago and they were ripe but not sweet and juicy as they had been earlier. They did however make a reasonable fig jam . Quantities are for 2 jars of jam.

  • 450 g figs
  • 225 g  jam sugar
  1. Cut off any bruised part of the skin and then pulp the figs with a potato masher.
  2. I added the juice of 1 small clementine at this point as the figs were not that juicy before putting in the sugar.
  3. Melt sugar, bring to the boil and simmer for about 6-7 minutes. Test for setting by dropping a blob of jam on a saucer that has been chilled in the freezer. If it crinkles it’s set.
  4. Bottle up in jars that have been sterilised at a slow heat  in the oven.