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Pantry

8th June 2021 By Catriona

Summer of fun?

As we all nervously await announcements on the much longed for easing of restrictions with plans for the summer still on the back burner, many are planning small get togethers and a tentative return to some fun over the summer. As a result, I’m excited to say that my diary is already pretty full with bookings for lunches, dinners, parties and picnics. Therefore, please do get in touch soon if you would like me to quote for an event over the summer.

…. and don’t forget to place your order for you summer freezer full of Just Add Parsley delicious ice creams and sorbets. All are £10 per tub and made freshly to order so you choose your your hearts desire when it comes to flavours from frosé (rosé sorbet) to homegrown mint choc chip, cookie dough, honeycomb ….. and near enough anything and everything in between.

14th November 2020 By Catriona

Christmas treats 2020

DON’T FORGET TO ORDER YOUR JUST ADD PARSLEY CHRISTMAS GOODIES AND TREATS! TIME (AND STOCK) IS RUNNING OUT. PLEASE PLACE YOUR ORDERS BY 8PM ON MONDAY 14 DECEMBER AT THE LATEST. Please get in touch in your usual way to place your order or for more information.

Christmas wouldn’t be Christmas without all of the trimmings and so I am delighted to launch my menu of Christmas treats. Suggestions include:

  • Christmas hampers of homemade and artisan goodies
  • Christmas grazing platters perfect for an instant “wow” supper, lunch or brunch
  • Glazed festive ham
  • Deluxe mince pies made with homemade mincemeat and orange pastry
  • Homemade pâtés
  • Homemade chutneys, relishes and jellies
  • Turkey brining mix
  • Sticky toffee puddings & toffee pecan sauce
  • Meringues
  • Ice creams & sorbets
  • Gift vouchers starting from £10

For more information, full details on the range of treats available, prices or to place your order, please get in touch by email to catriona@justaddparsley.co.uk as soon as possible.

8th June 2020 By Catriona

All things bright & beautiful …

w/c mon 8 June 2020

The theme for this week’s menu is “colourful”. It may seem like and eclectic mix but when choosing the menu I was drawn to bright, cheerful colours. Maybe I wanted some vivid colour to enliven the dull, chilly weather?; maybe I just needed to inject a bit of life into the monotony of lockdown; or may be because I was so happy this morning to find the most beautiful cluster of tiny bee orchids in our field which our wonderful gardener has nurtured and protected from enthusiastic mowing, curious children and a lolloping puppy.

Whatever, the reason, I find nothing more energising and happy than vibrant colour so I hope this week’s menu brings a smile to your face and puts a spring in your step.

Soup: Cream of roasted tomato (£5.50)

Salads: (£4.50 (small)/£6.50 large)
(1) Asparagus, new potatoes & salsa verde (with/without bacon)
(2) Couscous with cherry tomatoes & herbs
(3) French bean & mangetout with hazelnuts & orange

Tart: (£16 whole/£9 half) Beetroot, walnut & blue cheese

Supper: (£12 for 2, £22 for 4 or £5 per head for more)
(1) Slow cooked red pepper & paneer curry
(2) Chicken with tarragon, asparagus and carrots in a cider sauce

Energy bars (£1.50 each)

Granola (£5.50 per 350g bag)

Homemade elderflower cordial (£6 for 600ml)

Please order in your usual way by 5pm on Tuesday 9th June. Everything will be ready for collection or delivery on the afternoon of Thursday 11 June or Friday 12 June. Deliveries to Duncombe School or in the Hertford area will be made on the morning of Friday 12th.

Please notify me of any allergies or dietary requirements at the time of ordering.

Have a good week.


27th May 2020 By Catriona

Lockdown recipe #6

Elderflower cordial

The elderflower has suddenly burst into bloom like big white splashes of confetti scattered throughout the hedgerows. It is looking and smelling so fresh and summery that I have put it high on my list of half term jobs to do a spot of foraging with the children to pick great armfuls and then to make my annual supply of elderflower cordial.

So this is the recipe I thought I would share this week.

I am sure there are loads of recipes on the internet but I always use the one which appears in the Much Hadham cook book. This gem of a book compiles an eclectic mix of favourite recipes curated in 2009 by a volunteer group to raise funds to build a new children’s playground. My only substantive contribution was proof reading the copy. However, this book has become my “go to” source for a wide variety of reliable recipes from a hot crab dip to chocolate biscuits with all manner of countryside foraged jams, jellies and chutneys in between.

The recipe calls for a handful of ingredients, a bit of patience and that’s about it.

Ingredients

1.4l water
1kg sugar
50g citric acid
4 lemons, sliced
30-ish heads of elderflower

Method

Put the water and sugar in a big saucepan or jelly pot and heat to dissolve the sugar. Bring to the boil and then take off the heat and allow to cool before adding the lemons, citric acid and elderflower. Stir, cover and allow to infuse for 48 hours stirring occasionally.

Strain through muslin and bottle. Keep in a chilly larder or refrigerate and the cordial will last up to a year. It also freezes well (in plastic bottles).

Dilute with still or sparkling water to serve. The cordial is also delicious poured neat over strawberries (and left to macerate for an hour or so) or maybe added to a lemon cake (as per Prince Harry & Meghan).

9th December 2019 By Catriona

Stop Press

w/c 9 December 2019

Christmas is definitely coming in the Just Add Parsley kitchen and I am thrilled to have received lots of super orders which I am having a lovely time working on. As a result, I will not be offering a weekly menu to allow me to focus on the Christmas menus and goodies.

There is still a little time to order from my menu of Christmas goodies from pâtés and chutneys to mince pies and sticky toffee puddings but please contact me with your order by no later than Monday 16 December to avoid disappointment.
https://justaddparsley.co.uk/christmas-goodies-2019/

In addition to my main menu of Christmas goodies, I am also cooking hams sous vide to order, which I then glaze ready for you simply to bake or I can bake it for you if you prefer. Cooking the ham slowly sous vide in a water bath ensures that it is deliciously moist and loses none of its flavour. It also means that you can seal in the evocative flavours of the seasonal aromatics like cloves and orange. Contact me in your usual way by 16 December if you would like a ham indicating whether you would like a whole or a half ham (priced by weight).

24th November 2019 By Catriona

Christmas Goodies 2019

Stir Up Sunday is 24 November 2019

Christmas isn’t Christmas without all the yummy trimmings.

Chutney£7
Mincemeat£7
Cranberry, orange & port relish£7
Coriander chutney (contains peanuts)£7
Sweet chilli jam£7
Chicken liver & armagnac pâté (serves 2)£8
Smoked salmon pâté (serves 2)£10
Smoked salmon & dill terrine (serves 4)£20
Blinis50p each
Deluxe mince pies£1.50 each
Turkey brining mix£10
Red cabbage with port & redcurrant jelly (serves 4)£12
Brownie in a Christmas mug£10
Sticky toffee puddings & toffee pecan sauce£5 each
Handmade chocolates£5 for 10
Florentines£10 for 10
Granola£5.50
Meringues (to order)£7.50 (for 10)
Ice Creams & Sorbets (to order)£10 (per 700ml tub)

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