Tuesday, 4 September 2018

100 lime custard tarts (to die for!)

My husband's mum gave me her old baking tins years ago - and whatever I bake in them tastes better, I am convinced. I have used them hundreds of times for hundreds of things and today they have turned out fifty lime custard tarts for a lovely wedding coming up. You'll have eaten something similar, no doubt - those delicious Portuguese 'pasteis de nata' that make you want to have another and another. Well, here I bring you what I call my failsafe cheat's version , the basis of which involves only 3 ingredients - good puff pastry, (shop bought) good custard (shop bought) and eggs (from a chicken). Some lime or lemon to add a bit of zing is optional, but I promise you that once they come out of the oven - and sink, which is what they will do and are supposed to do- these little instant mouthfuls of deliciousness will bring a smile to anybody's face!

My only challenge always is to hide them from my husband, who will shamelessly eat them all if given half the chance. Which is why I know there are fifty So that I can catch him out later on today. You have been warned, Mr Fitzgerald

Just as a wee aside, beautiful Michelle of Lamb Loves Photography gave me her mother's recipe for a pastryless version of these where you bake the custard filling in the tin holes and they rise up just like the pastry encased ones - there's lots of demerara sugar involved in them, I seem to remember and I'll add the recipe here as an alternative when I find it.

 Recipe (makes about 24 depending on size of tin holes)

1 x ready rolled pack of Puff pastry
400 ml custard (Sainsbury's luxury custard is to die for!)
2 eggs
juice and zest of 1 lime - optional

Line the tin holes sections with rounds of puff pastry rolled out to about 1/4 inch ( you don't need to grease the bases - the flour used for rolling will be enough.
Mix all the rest of the ingredients together. Pour into the individual pastry cases and bake at 170 degrees (fan oven)/180 otherwise for 30 - 35 mins. 

They'll rise in the oven and then deflate again when you take them out. Don't worry, this is normal.
Hide from husbands.

Thursday, 19 July 2018

Goodness we've been busy....

.....and my what fun we have had cooking up fabulous feasts in some of the most beautiful wedding venues across Scotland. Take a look!

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!)