In The Royal Manner (14 page)
‘1’ = legs, of which there are 6
‘2’ = wings, of which there are 2
‘3’ = eyes (2)
‘4’ = antennae (2)
‘5’ = spots (4)
‘6’ = they can draw any part they need
For example, if the child rolls a ‘2’, he or she can draw one of the ladybird's wings, and so on. The first child to complete their ladybird is the winner.
MUSICAL BUGS–place large cut–out pictures of bugs on the floor in an open space, one per child to start with. Turn the music on and let the children dance around the bugs. When the music stops they must jump on to the nearest bug. After the first interval, remove a bug, and then continue. At each interval, remove a bug and a child will be eliminated, until there is only one child left, the winner.
PIN THE SPIDER TO THE WEB – create a spider's web using lengths of string pasted on to a piece of black cardboard. Cut out one cardboard spider per child and write their name on it. Secure a piece of sticky tape to the bottom. The children then take turns being blindfolded, turned round three times and then gently guided towards the web. The child who manages to secure their spider closest to the centre of the web is the winner.
This is the season for entertaining al fresco and for taking picnics to the countryside or the coast. There is something for everyone in this section of easily prepared food which will set the scene for the perfect day out.
Cook's note
: for a vegetarian version of this leaf, amit the salami and replace with 225g/8oz sliced artichoke hearts.
ITALIAN CHEESE AND SALAMI VEGETABLE PICNIC LOAF
Serves: 6
Preparation time: 30 minutes plus chilling
No cooking
1 x 400g/14oz round country–style French loaf
225g/8oz red pimento, drained and finely sliced
100g/4oz pitted black olives, drained and chopped
100g/4oz pitted green olives, drained and chopped
4 tbsp vinaigrette salad dressing
100g/4oz cold cooked green beans, cut into short lengths
1 small red onion, peeled and finely shredded
100g/4oz Italian salami, thinly sliced
175g/6oz mozzarella cheese, thinly sliced
A small bunch fresh basil leaves
Freshly ground black pepper
1. Cut the bread across the middle and scoop out the inside crumbs to make a base and lid.
2. Mix the pimento, olives and vinaigrette together and place half in the bottom of the hollowed out loaf. Top with half the beans, red onion, salami and cheese, packing down well. Sprinkle with half the basil leaves. Season with black pepper.
3. Repeat this with the other half of the ingredients, packing down well after each layer. Put the bread lid an top, wrap up tightly and chill for at least 1 hour.
4. Carefully cut into 6 wedges. Wrap in waxed paper and then brown paper. Tie with string and place in the picnic basket.
MINI CORNISH PASTIES
Makes: 12
Preparation lime: 30 minutes
Cooking time: approx. 25 minutes
100g/4oz potato, peeled and finely diced
100g/4oz carrot, peeled and finely diced
1 small onion, peeled and finely diced
225g/8oz lean beef steak, trimmed and finely diced
Salt and freshly ground black pepper
450g/1 lb shortcrust pastry
I medium egg, beaten
Preheat the oven to 220° C/425° F/Gas 7
1. In a mixing bowl, combine the potato, carrot, onion and beef and season well.
2. Roll out the pastry thinly on a lightly floured surface. Using a 10cm/4in round cutter stomp out 12 rounds, re–rolling as necessary. Divide the mixture between each round, and brush the edges with egg.
3. Bring up the edges of each pasty to meet on top. Crimp the edges together by pinching gently with the finger and thumb to seal.
4. Place on a baking sheet and brush with beaten egg. Bake for 10 minutes then lower the heat to 180° C/350° F/Gas 4 and cook for a further 15 minutes until golden and cooked through. Allow to cool and chill for 1 hour before packing.
Cook's note:
you will need to chop the ingredients for the pasty very finely so that they fit into the pastry rounds. Alternatively, for a slightly less authentic version, grate the vegetables and mince the meat in a food processor.
HISTORY OF THE CORNISH PASTY
The pasty is an ingenious method of a British portable lunch. Traditionally the pasty is food baked in a pastry case without this being put in any container. The name pasty comes from old French
pastee
and medieval Latin
pasta
meaning dough, or as its name implies, paste. Originally it had only one ingredient, usually venison. Cornwall is proud of its pasty; only a Cornish woman can make a good one and the saying goes that the Devil's afraid of coming to Cornwall in case he is baked in a pasty.
A true Cornish pasty is said to contain only steak, potatoes and onions, but there are variations – chicken and rabbit with onions, mutton with turnip and onion. Some pasties used to have meat and potato filling at one end and a jam or fruit filling at the other, thus providing a complete meal.
ORANGE FLOWER AND LAVENDER CAKE
Serves: 8
Preparation time: 20 minutes plus cooling Cooking time: approx. 45 minutes
50g/2oz unsalted butter, softened
125g/4l caster sugar
1 medium egg
5l tbsp buttermilk
1 tsp finely grated orange rind
150g/5oz plain flour
1 tsp baking powder
FOR THE SYRUP
1 large orange
100g/4oz coster sugar
1 tsp orange flower water
1 – 2 tsp dried lavender
Preheat the oven to 1 80° C/350° F/Gas 4. Grease and line an 18 cm/7in square cake tin.
1
. In a mixing bowl, cream together the butter and sugar until pale, light and creamy. Beat in the egg, buttermilk and orange rind.
2
. Sift the flour and baking powder into the orange butter mixture and fold in using a large metal spoon. Pile into the prepared tin and smooth off the top. Bake in the oven for 40 – 45 minutes until golden and firm to the touch.
3
. Five minutes before the end of cooking, prepare the syrup. Pare a few strips of orange rind away using a vegetable peeler and cut into short thin strips. Extract the juice from the orange. Place the sugar and orange juice and rind in a small saucepan and heat, stirring, until dissolved. Raise the heat and boil for 2 – 3 minutes until syrupy. Remove from the heat and stir in the orange flower water.
4
. As soon as the cake comes out of the oven, prick all over with a cocktail stick. Spoon the syrup over the cake, rotating and tilting the cake so that the syrup is evenly distributed. Sprinkle with lavender to taste. Place on a wire rack until cold and then remove from the tin. Lay a sheet of baking parchment or greaseproof paper over the sugary top and then wrap and pack. Cut into 8 triangular portions to serve.
Cook's note:
if preferred, replace the orange with lemon Of lime.
CHAMPAGNE, STRAWBERRIES
AND
CREAM
For the perfect summer picnic, there's nothing more delicious than a bowt of tempting strawberries, whipped cream and the fizz of dry champagne. Allow 100g/4oz small strawberries per person, and wash and dry them before packing – not too tightly otherwise they will bruise. Place 3 or 4 washed and patted dry rose-scented geranium leaves in a small bowl of white sugar, and stir 1 – 2 tbsp rosewater into 300 mll pt whipped cream, to serve with them. Don't forget to chill the champagne well before packing into a bottle-shaped cool-bag.
PIMM'S
One of the most popular summer drinks is Pimm's. Usually it is made up with gin and lemonade and is served with plenty of ice, slices of cucumber, orange, apples and strawberries, with sprigs of mint and borage flowers. The Royal way to serve Pimm's is to replace the lemonade with champagne.
SUMMER ROYAL OCCASIONS
ASCOT—this takes place every June in the third week of the month at the racecourse in Surrey, and it lasts for four days. It is really a sign that summer is on its way. Men wear lounge or morning suits with a top hat—gloves aren't usually worn these days. Most ladies wear hats as well; indeed, you will not he allowed into the Royal Enclosure without one! Thursday is Gold Cup day and is also known as ‘Ladies’ Day’, as this is
the
day, above all others, when the ladies make an effort to be the most fashionably dressed and wear their most extravagant headwear. All ticket holders and guests are checked in, and no cameras are allowed.
