With Christmas wish lists growing daily, I have the perfect gift to add. If you are a lover of food and enjoy entertaining, then this book is a must have.
Be my Guest, by Fay Lewis is the ultimate entertaining guide. Not only will you have the know how to make beautiful food, which will leave your guests in awe, you will also have simple and fun ideas on how to create the perfect setting for any occasion.
The recipes are very simple to follow, using ingredients which are readily available. There are great tips relative to forward planning, ways to stay ahead of the last minute scramble. It is always good to have parts of the menu ready ahead of time, so that you don't have to stress over things once your guests start to arrive. There is not much that is better than looking your best when the guests arrive, makeup in place, and then being able to confidently serve a meal which looks like you have spent all day slaving over. I love being able to say “Oh this, only took a few minutes to prepare - no hassle at all", and with this book you can say it with honesty!
In my book shelves, I have many, many recipe and cook books and Fay seems to have combined the best aspects of each of my books, and has produced an absolute masterpiece. The book is broken into chapters, starting with brunch and working through to formal winter dinners, picnics, pool parties, even a retro party, simple midweek family dinners plus many other party themes and ideas.
If you don't do much entertaining, this book is still ideal for help and ideas in preparing regular meals for the family. If you don't cook at all, you can use it as a coffee table book. The photography, which is done by Neil Corder, is exceptional. You will find yourself drooling over the pictures.
The recipes are all triple tested (which is important). I decided to test 3 of the recipes for myself – and I can assure you that they work, tasting just as good as they look in the book. Looking good and tasting good is very different in the life of a Foodie!
I share a quote from the cover, which clearly shows what this book is about :
" Whether you're a beginner when it comes to entertaining guests, or an
old hand, you'll find inspiration in Be My Guest.
Best of all, your guests will leave with nothing but admiration for your
professional and stylish hosting skills.
..... Be My Guest is your indispensable guide to entertaining"
A must have on your Christmas wish list, and, if you do not celebrate Christmas, get it anyway - you deserve to spoil yourself, and your guests
Old Fashioned Granadilla Lemonade
This can be made up to 2 day ahead
Juice of 10 Lemons, strained
Pulp from 3 Granadillas or 60ml canned pulp
1.5l Water
200g White Sugar
Ice Cubes, for serving
Slices of Lemon
Maraschino Cherries
Combine the lemon juice, grandadilla pulp, water and sugar in bowl and stir until the sugar has dissolved. Refrigerate until ready to serve.
To Serve: Serve well chilled over ice and decorate with lemon slices and cherries.
My alternative serving : Place the lemonade in the freezer until frozen to a slush and serve in a salt rimmed martini glass.
Mustard and Potato Salad
Serves 6
700g New Potatoes
2 sprigs of rosemary
80ml Dry White Wine
1 Red Onion, Chopped
5ml Salt Crystals
250ml Mayonnaise
15ml Dijon Mustard
15ml Wholegrain Mustard
2 Hard Boiled Eggs
30ml Chopped Fresh Italian Parsley
Boil the potatoes and the rosemary in a large heavy-based saucepan of salted boiling water until tender.
Drain, cut in half and transfer to a mixing bowl.
While still hot, pour over the wine.
Add the remaining ingredients and mix throughly.
To serve : Transfer to a platter and serve.
Poached Salmon
Make Ahead : The broth can be made 1 day ahead and refridgerated.
Serves 6
6 x 200g Salmon Fillets (Norweigian or Scottish)
3 Limes, halved for serving
Broth
1 Onion, sliced
3 Fresh Bay leaves
2ml Salt Crystals
5 whole Peppercorns
250ml white Wine
500ml Water
Preheat the oven to 180°C.
Coat an oven proof dish with cooking spray.
Place the fillets in the prepared dish.
Pour over the broth and poach, uncovered for 20 mins or until cooked.
Remove from the oven and cool in the broth for 20 minutes.
Using a spatula, remove the fillets from the broth and set aside until ready to use.
To make the broth
Combine all the ingredients in a large, heavy-based saucepan and bring to the boil.
Cover and simmer for 10 minutes.
Remove from the heat, strain and refridgerate until ready to use.
To serve : Transfer the salmon to a serving platter and serve toped with cucumber and dill salad, and the limes on the side.
Cucumber and Dill Salad
2 English cucumbers, peeled, halved and sliced
100ml White Wine vinegar
15ml Chopped fresh dill
30ml Castor Sugar
Place the cucumber in a serving dish.
Combine the remaining ingredients together in a small bowl and pour over the cucumber.
Refrigerate until ready to serve.
Rosemary Gough
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