Sunday, 10 February 2008

Art Of Parties

Catering for a lot of people can have its pressures. Catering for 50 children is pressure. And with my little girl becoming a big 3 year old today, it was time for that horror of all horrors, the children's birthday party. With the church hall hired out, party games devised and a Snow White costume pressed and ready for Her Majesty, all that was left was a boat load of food to be prepared by yours truly.

I open this up as if I thought it was a chore; of course I loved it, especially devising a menu that would hopefully have a fine balance between not containing any processed readily prepared 'party foods' but containing all of the yummy 'come and get me children' appeal of such foods. So on the menu were lots of healthy but delicious sandwiches, home made free-range sausage and herb rolls, design-a-pizza straight from the oven and a few dips for some crunchy vegetable sticks. Oh, and a few crisps. And of course, cakes.

It all went incredibly well. The food appeared to get the thumbs up from the children. And after 2 hours of unbelievable din from the Fairies, Princesses, Superheroes and Pirates, as well as the ubiquitous children's party music, we were just about ready to collapse. But only after polishing off whatever was left. Funny how at these types of events where the food has been prepared for the kids only, willing adults appear to congregate in large packs around the kitchen area.

Here is a recipe for an 'anything goes' biscuit that Cerys and I indulge in now and again. These were made for the party, and although they are just biscuits, the addition of a few quality ingredients and some enthusiastic hands from a loving child seem to make them an extra special treat. Happy Birthday my little princess xxx

Apple, Ginger and Oat Biscuits


100g margarine
75g demerera sugar
1 apple, cored, peeled and cut into tiny cubes
125g wholemeal flour
50g rolled oats
1 tsp ground ginger
Half tsp baking powder
75g sultanas
Apple juice

1 - Pre-heat the oven to GM4, 160 degrees C.
2 - In a large bowl, cream together the margarine and sugar.
3 - Pour in the rest of the ingredients except for the apple juice and with your hands, mash together to form a stiff dough. If the dough is too stiff, mix in a little apple juice which will also naturally sweeten it even more.
4 - On a floured surface, roll out the dough to approximately 1cm thick then with your cutter of choice, cut out your biscuits.
5 - Bake on a greased baking tray for 8-10 minutes until golden. Allow to cool on a wire rack. They will keep in an airtight container for a couple of weeks.

10 comments:

Bellini Valli said...

Happy Birthday little one :D It sounds like fun was had by all David :D

Rosie said...

Hi David,

Wishing your little Princesses a very Happy Birthday :D It does sound like its been a packed fun day!

Your oat biscuits also sound very moorish too .... mmmmmm

Rosie x

Holler said...

Sounds like you had fun too, you big kid! Those biscuits sound good, it's great that you make them together! Happy Birthday Cerys!

Cakespy said...

Those biscuits look just amazing! And looks like a fun party!

Aimée said...

Awe, you're such a cool dad. Happy birthday to your little one! She's not that much older than my Noah...

Bellini Valli said...

Hey David,
I blogged about crumpets (aka pikelets) the other day. Perhaps you could let me know if this is a traditional Yorkshire recipe:D

theboydonefood said...

i'll give em a whirl later on. Now send me a sausage on a stick! Where was the cheese and pineapple hedgehog? Honestly. Great recipe, such a sweet photo.

Amanda at Little Foodies said...

A huge happy birthday to the princess from the pirates here.

Great pic! With that amount of children I hope you're resting this week.

Cookie baker Lynn said...

Wow, lucky princess! It sounds like you gave her an incredible birthday party.

David Hall said...

It was super fun!

BV, I've actually no idea where the crumpet derives from. It is certainly a British thing but I don;t think any particular region can lay claim to inventing it. Let me know if you find out as I love them!

Cheers
David