Wednesday, 7 December 2016

Upside down cranberry muffins

Yipee. Christmas is coming. And with it, my countdown to Christmas. I love this time of year; the flavours, the aromas, the gatherings and the giggles. I'm starting with something sweet - you can freeze these in advance, or serve them warm straight from the oven. Guaranteed, though, to disappear quickly! This batch are for photography and styling workshops that I am running tomorrow as part of St Andrew's food festival - providing my husband doesn't find their hiding place first!


makes 8

muffin mix
2 cups plain flour
1/2 cup ground almonds
1/2 tsp baking powder
1tsp cinnamon
1 tsp nutmeg
3 eggs
1/2 cup sunflower oil
1/2 cup honey

cranberry topping

11/2 cups cranberries
1 tbsp lime zest
1/4 cup honey

Preheat oven to 350 degrees and grease muffin tin
Combine all of the muffin ingredients. Combine the cranberry mixture and scoop into 
bottom of muffin tins
Dollop the muffin mixture on top.
Cook for 25 - 25 mins.
Take out of tins whilst still warm and drizzle with icing sugar.

Monday, 19 September 2016

Autumn - my favourite season!

 I love this time of year. I love the sound of autumn dropping by. I love nesting and potting and panning and putting by for the winter months. I used to love plums but after this week's marathon plum fest, they've dropped off my Christmas card list and maybe a whole treefall of plums is actually rather a lot to 'do something with'.

I fancy plum frangipane tart with rhubarb and ginger ice-cream for pudding - actually I could feed an entire wedding party with the 15 tons of plums that I have left, but will prepare only 4 little tarts, to be served warm. I've also just made some plum mostada, some plum chutney and a few plum crumbles- which freeze really well! Oh, and plum jam - which will provide the delicious filling for a few bare naked wedding cakes. The recipe is below (granny related sugar is how my son used to pronounce granulated - just in case you're wondering!!)

My two fledgling apple trees have also produced a great crop- but I've given up collecting the few that are left because the pesky wasps have beaten me to it. So tonight I'm making apple spiral bread that my trusty other half will eat most of despite determining to avoid carbohydrates: the smell of bread baking is equally as tempting as the sizzle of bacon in a pan. Just saying!

So a week of self-preservation. Just as well I like Autumn, otherwise I surely would be plum crazy.

Tuesday, 16 August 2016

A typical Scottish Summer.

We have had a wonderful run of summer weddings - even though the weather has proved to be totally pants at times and consequently quite challenging as we try to ensure that every wedding day is as perfect as it can possibly be. Thunderstorms. Gales. Monsoons - we have become very good at dealing with all of them (although discovering that our signature Lazy Sunday shirts are totally see through when drenched was slightly disconcerting for those unlucky enough to be caught in the aforementioned seasonal downpours.) 

Our co-ordinators Kasia and Jen have been beyond brilliant at dealing with everything that could possibly be thrown at them and, with 3 months of the 'season' still to go, their unflappable spirit and sense of humour has been a joy to me and everyone they have worked with. I am grateful more than I could ever say to have such genuinely lovely people working with me and I thought I would share with you a recent thankyou from last weekend's wedding at the lovely Tullibole Castle. It kind of sums up the Lazy Sunday spirit, I think.

'Dear Kasia

I just wanted to say a HUGE thank you for everything you and the rest of the Lazy Sunday team did for us on Saturday. I cannot thank you enough, you helped to make it just such an amazing day. You went above and beyond what you needed to do, not only doing the food but decorating and arranging/ liaising on the day, it was just so lovely to be able to relax and enjoy our day and know that everything is running smoothly.

The food was just amazing too, as we expected! People keep commenting on the food and saying it is the best food they have had at a wedding. I was really excited for our guests to have the Lazy Sunday experience and they loved it as well so I am so pleased!!!

Please thank everyone who worked on the day for us - I'm sorry I didn't catch everyone's names but I would love them to know how grateful we are. You really have the most lovely team and it is such a long day to work so thank you to each and everyone who worked that day. I meant to come through and thank them personally before they left but I got caught up! They made ourselves and our guests feel really special

I genuinely feel like simply saying thank you is not enough because you were such a big part of making our day amazing so I hope you can feel through email just how appreciative we are!!! I am sad it is all over for us but we wish you the best for the rest of your wedding season!'

Michelle Middleton
Tullibole Castle

And if a picture speaks a thousand words, I hope you enjoy some of the images below - what fun we have had so far!

Jen and Kasia - making a plan!

Lovely Tarryn with gran

Going back a few months - but makes me smile!

Pork rillette on pastry spoons

One of our vegetarian platters

Florist Gill from Love Dove Cottage chatting with one of our lovely brides

Shellfish platter.

Kasia with daughter Ola at Tullibole Castle (photo by Photos by Zoe) 
Canapes being served by Ola at Tullibole Castle  (photo by Photos by Zoe)

The beginnings of our pizza ladder at Myres Castle

Lindsay with one of our sharing platters

vegan beetroot falafels

Marcie adding the finishing touches to a grazing table at The Byre at Inchyra

snapshot of one of our prosecco stations

parma di rosa

walnut and honey and pear (served with the parma di rosa)

Haggis Baws

Jack on canape duty


Monday, 18 April 2016

Where inspiration grows.

A lot of the feasts we create at Lazy Sunday have been heavily influenced by food that I have eaten in other parts of the world. You probably have done the same - stumbled upon a little back street eaterie brimming full with a noisy and well oiled local clientele.  I rarely look at the menu - partly because I often don’t understand the intricacies (and if it’s written in English in foreign climes I avoid it like the plague.) My strategy - to Mr Fitzgerald's absolute incomprehension- is to take a good look at what everyone else is eating and choose what is the most appealing, or the most interesting, or the most intriguing. This can be a bit hit and miss admittedly - I’ve ‘enjoyed’ some really unusual flavour combinations; some pretty tough meats; some very bony fish - but always, always, on at least one occasion, I get the meal that makes me want to immediately ‘put it on the menu’ back home; the meal that brings together ingredients that sing; the meal that speaks the voice of wherever we happen to be.

Thursday, 28 January 2016

Grazing Tables. Dessert Tables. Seriously WOW

Lots of the beautiful venues in which we are lucky enough to cater have beautiful interior spaces. We love taking advantage of this to showcase elements of Lazy Sunday feasting and if ever proof were needed that people eat with their eyes first, just take a look at our grazing tables and dessert tables. The pictures below were from our first wedding of this year - at the fabulous Byre at Inchyra - and both tables were styled by Kasia.

Dessert Table
Vintage china
Dessert table with vintage china on tin trolley


mini tiramisus and a grand tiramisu trifle

Chocolate and raspberry brownies


the glorious grand tiramisu

located in front of The Byre at Inchyra's barn doors. Love the reflection

Grazing table!
Designed in the round. Constantly replenished
Ideally combines canapes and starter

nearly set up