Recipe for a happy marriage:

Eat, Love, Sleep

Recipes for a happy marriage!

Rachel, our lovely friend, on the eve of your wedding, we wish you love, laughter and lots of great food to get you through the next 20 years – and if all else fails – you have our full permission to drink a lot of cocktails!Here are a selection of our favorite recipes, drinks and tips from your mates - what could possibly go wrong?! Happy Hen-Do!

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Love from all your mates x x xDevelop nerves of steel and if all else fails try to look cheerful, happy and contented

Develop nerves of steel and if all else fails you could try this advice from The Book of Hints and Wrinkles (circa 1930) a gift from a friend on my wedding day in 2000:

TRY TO LOOK CHEERFUL

"Your outlook on life is closely interwoven with your personal appearance, so watch your-self and cultivate the habit of looking happy, contented and cheerful. Smile don’t frown or scowl nor worry over trifles. A smiling counte-nance is always attractive and a far better safe-guard against the onslaught of age than all the physical jerks and cosmetics in the world."

But if I were you stick with my initial advice Rachel and develop nerves of steel!

Leceia xxx

Rac you're finally getting married! My gift to you both is one of the best beef recipes we have encountered all the way from New Zealand.  

One to surprise your husband on a wedding anniversary or Fa-ther’s Day, or simply if you want something different to try on a Sunday afternoon in the summer with the whole family. Give this one a go, we love it and are sure you will too xxx

Holy Cow

1 eye fillet from Drings (trimmed without tail)½ cup raw sugar (makes a mess of your grill, can leave it off)Roll beef in olive oil and raw sugarHeat barbecue until very hot. Sear on grill for 25mins. Sit with it and keep turning so the outside is seared all round.Wrap in 5 layers of tin foil. Seal ends, and leave for 2 hours, not in the fridge. Marinade:1 cup of olive oil1 Tbsp of chilli flakes3 cloves of garlic1 cup of Soya sauce Boil marinade for 1 minute then add Soya sauce.Slice beef. Pour over marinade with Soya.Leave to stand for 2 hours, cover and leave to stand for 2 hours, not in fridge.

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Recipe for a happy marriage? Who'd say no to a beefcake?

Holy Cow, with love from Kirsty xxx

PMT Essential Shopping List:

• One bottle of very nice red wine

• One packet of Tampax

• A couple of packets of Green & Black chocolate bars

• A box of paracetamol (careful balance with wine inhalation re-

quired)!

• A good DVD box set

• Served with a beautiful bunch of flowers.

 

Can't quite remember the last time I put together this particular

recipe as I have been growing / producing babies for 5 years but I

remember many a time it being the only things in my basket in

the supermarket - must have made the checkout staff chuckle. It

worked wonders for me and thus made me a teeny bit less of a

monster for those few days for Syril so hope it can do the same

for you both when you need it! Obvio Cheesy when its your time

of the month, you might want to skip the Tampax!

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Can't quite remember the last time I put together this particular recipe as I have been growing / producing babies for 5 years.

PMT management recipe love from Jojo xxx

Nicky’s Famous Scones

Quick, easy and flop proof. Perfect for impressing teachers, preachers; loved by all and great as a surprise treat for hubbie on a Sunday afternoon. I have been cooking this recipe since I was literally 12 and it’s still the best scone recipe I’ve ever had. Ideal for making anyone ‘look’ like the ULTIMATE domestic goddess 24/7....yeah baby - it’s all in the scone!

You will need:2 cups self raising flour3 teaspoons sugar1/3 cup cooking oil2 eggs½ cup milk

Stage 1: Mix together all the ingredients into a mixing bowl; then beat until smooth

Stage 2: Drop teaspoonfuls of the dough into a well-greased muf-fin pan and bake in a hot (220’C) oven for 7-10 minutes or until brown.

Stage 3: Serve (the scone) hot with butter, jam and cream...yum!!!!

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Best Scone Recipe in the world......according to my husband!!

Try my famous scones, lots of love Ni xx

Rachel Dobson of the ethical Daily Star, Oh how we've laughed and chanted ' oh ar'The check in to Borneo, was where we first metWhere you were on the hunt and I was paying for the jet The dawn came and a boat ride was hadTo an island filled with danger, but more than just a tadPoison was everywhere, from the beasts to the barkAnd life threatening swims - oh yes it was such a lark! A tabloid jolly by know means is complete Without a challenge for the titles to competeThe Sun and The Star stripped and promised not to cheatTo wrestle in mud, of which our Dobo could not be beat A tropical adventure and a career high When it ended we had no need to cryBecause our friendship is enduring and trueAnd after 12 years or so, I still can't get rid of you! A joke, a jest of a favorite Rachel memoryThis cocktail I think compliments it nicely Tropical flavors and a Borneo kickThis cocktail is perfect for one hot sassy chick Borneo Mud Wrestle 1oz langkau ( borneo rice wine)1 oz vodka1 oz Kahlua coffee liqueur 1 oz Bailey's Irish cream 1 oz cream

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Here’s mud in your eye.

Mmmmmmmud! Love from Ceri xxx

As you’re marrying a butcher, Rachel, you’ll know all about pulled pork - stop the smutty comments at the back please. It’s no quick fix for a marital row as it takes ages to make. So if speed is of the essence, try a gin whopper (right). But pulled pork was the big hit at our wedding – and it was, of course, provided by Michael, which was very handy as I had no idea how to make it. But incase guidance is required, I shall heavily paraphrase a re-cent Guardian recipe:

Pulled Pork• Get some pork (a good old fatty shoulder preferably)• Roll it over and tickle it a bit (also rub on some sugar, salt, pep-per, chilli, onion, garlic, mustard – also cider if you want - when it’s not looking).• Throw it in the fridge for a few hours (Drink gin whopper in in-terim). Hang on, this recipe goes on for ages, so I’m skipping to another one now...• Right, wrap in foil, chuck in oven (170C/340F – or take pot luck in my house, as all the numbers have worn off the oven. In fact, I can never even remember which is the grill and which the oven as that sign has gone too).• Roast for three hours. More gin whoppers in interim. Wine is also nice. • Get out oven (pork, not you) and pull it – ie. shred into small pieces with a fork. In case of marital row, this is why pulled pork comes in handy as better you do this last action to the pork, not to each other. • Eat. With salad and fingers.

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Zoe, Andy and Lucas with gin whoppers.

Enjoy your pork! Love from Zoe and Andy xxx

Courgette or Zucchini Balls (kolokythokeftedes) & TzatzikiCourgette Balls

Courgette balls • 2 cups courgettes, grated and squeezed• 1/4 cup of feta, crumbled• 1 splash ouzo (optional)• 1 clove garlic, chopped• 2 green onions, sliced• 1 handful herbs (such as mint, dill and parsley), chopped• 1 egg, lightly beaten• salt and pepper to taste• flour (I used whole wheat)• breadcrumbs (I use whole wheat)• oil for frying

Directions: Mix the zucchini, feta, ouzo, garlic, green onion, herbs and egg and season with salt and pepper. Mix in enough flour and breadcrumbs that you can work with the mixture to form balls. Form the mixture into balls and dust in flour. Fry in oil until golden brown and set aside to cool.

Tzatziki 3 tbsp. olive oil1 tbsp. vinegar2 cloves garlic, minced finely1/2 tsp. salt1/4 tsp. white pepper1 cup Greek yogurt, strained1 cup sour cream2 cucumbers, peeled, seeded and diced1 tsp. chopped fresh dill

Directions: Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mix-ture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving. Garnish with a sprig of fresh dill just before serving.

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Here is one of my favorites.

Great balls! Love from Bronwen xxx

Chocolate Cake With Chocolate Fudge Icing

I hear this one is best eaten after Rac has thrown it across the kitchen onto the wall after a barney with Michael – it’s what I would call the perfect recipe for marital bliss!

Ingredients: Cake• 200 g Self raising flour• 25g Cocoa powder• 4 egg• 225g caster sugar • 225g butter• 1 tsp vanilla extract• 1 tsp baking powder•Ingredients: Icing• 150g icing sugar• 45g cocoa powder• 45g butter, melted• 3 tbsp milk Directions:

Preheat the oven to 180. Grease 2 sandwich tins and line with baking parchment. Sift the flour and cocoa powder into a large bowl, and add all the other cake ingredients. Mix together with an electric whisk.Whisk in 2 tablespoons of warm water from the kettle so the mixture is soft enough to drop easily off the whisk beaters. Di-vide evenly between the tins. Bake for 35-40 mins or until risen. Leave to cool in the tins for 5 mins before turning out to cool on wire racks. Mix icing ingredi-ents together and ice the cake! Gorge.

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Chocolate Cake with chocolate fudge icing, also known as barney cake as it’s good for strops.

Flying cake! Love you lots Lucy xxx

Lardy Cake

450g Strong White Flour25g LardPinch Salt1 Tablespoon Caster Sugar1 Sachet fast action dried yeast300ml warm milk350g total weight mixture of currants, sultanas & raisins50g Lard50g Butter100g light muscovado sugar2 teaspoons mixed spice1 tablespoon each of caster sugar and water mixed

• Put flour in a bowl and rub in the lard Add sugar, salt and yeast and then mix in the milk to make a soft dough. Knead for 5 mins ‘til smooth and silky. Leave, covered, in a large bowl to rise for about 1 ½ hours – until doubled in size.

• Generously grease two 15cm cake tins with either butter or lard. Mix the filling ingredients, lard, butter, mixed spice and muscovado sugar. Punch down the dough and mix in the fruit.

• Roll the dough out on a floured board into a long thin rectan-gle. Rotate the dough round so that the short side is facing you and spread the filing mixture over the top two thirds of it.Fold the bottom third up over the filling then the top third down over that. Keep it neat! Roll out again to the same size as before. Then roll it up like a Swiss Roll. Cut it in half and put each half in the two tins – cut side up.

• Leave to rise for about 40 mins and bake at 200c/180c.

• Turn out and leave to cool then glaze.

• Take whippet out to the pub and moan about the North-South divide.

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Lardy cake contains 50g lard and 50g butter. Well, what did you expect? Any problems, just get Mr. Brown to make one for you!

Lots of love Ellie xxx

Bloody Mary

1 part Vodka

2 parts tomato juice

½ part lemon juice

Dash of Worcestershire sauce

Dash of Tabasco sauce

Pinch of Celery Salt

Pinch of pepper

Serve with ice in a tumbler.

Bellini

2 parts peach purée

5 parts sparkling wine

Pour the purée into a flute and gently add sparkling wine. Stir

gently.

Dark ‘n’ Stormy

2 parts dark rum

4 parts ginger beer

Pour into an ice-filled highball glass.

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Bloody Mary, don’t forget the Tabasco sauce and Celery Salt.

Alcohol...the saviour of many a marriage, Love Tanya xxx

LOVE IN A BOWL: THE ULTIMATE Comfort Food

When Cheesey loses his teeth in old age, you can still feed this to him, and you can both stay in bed all day like the grandparents in Charlie and the Chocolate factory and tell stories to Ted and Martha’s children…. VEGETABLE SOUP3 tablespoons olive oil1 medium onion chopped3 carrots peeled and roughly chopped2 celery sticks chopped1 parsnip peeled and chopped1 small sweet potato chopped6 small potatoes or 2 large chopped2 cloves garlic minced1 tablespoon chopped fresh thyme400g/14 oz canned cannellini beans400g/14 oz canned chopped tomatoes600ml/1 pint vegetable or chicken stock250g/9 oz chopped green cabbage250g/9 oz fresh spinachSalt and pepperPesto and parmesan to serve Heat the oil in a large saucepan and cook the onion, carrots and celery, parsnip and both types of potatoes (don’t bother to peel these as the skins add flavour and vitamins) for 10-15 minutes, stirring frequently. Add the garlic and thyme and cook for a fur-ther 2 minutes.

Drain and rinse the cannellini beans and add these along with the tomatoes and stock.

Bring to the boil and simmer for 25 minutes. Add the cabbage and spinach and season well with salt and pepper. Cook for a fur-ther 5 minutes.

Serve with a spoonful of pesto and a sprinkling of freshly grated parmesan cheese and some crusty bread on the side.

Love Suzy, Charlie and Oscar xxx

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Whether you’re in love, arguing, divorcing, having the girls around to soothe your broken heart – you will never, ever go wrong with this soup.

Make a vat, freeze and whip out – when you need carbs and comfort.

Sticky Chicken Pasta Salad (or Lido Pasta) serves 4 This recipe was brilliant when my kids were little as we could re-turn home to it when we’d stayed out at the park too long and mummy was too full of sunshine and gossip to cook. Then as they got older, I took it with me to the park or lido so we just didn’t ever need to leave, but could eat our tea out. Now it sits in the fridge and magically disappears in Tupperware boxes as the teenagers swan off to meet their mates and its cheaper than buying chips at the lido (and still the overprotec-tive mummy is pleased they’re eating a proper tea). For the chicken:3 skinless, boneless chicken breasts, cut into 41 tablespoon apricot jam1 tablespoon mango chutney3 tablespoon worcestershire sauce3 tablespoon mayonnaise1 tablespoon lemon juice For the pasta:175g (6oz) tricolore pasta125g (4oz) canned sweetcorn, drained125g (4oz) green beans, blanched and quickly cooled1 red pepper, chopped into 1cm (1/2 inch) dice150g cherry tomatoes, halved125ml (4fl oz) sundried tomato dressing • Preheat oven to 180C, 350F, gas mark 4. Place chicken in roast-ing tin• Mix the remaining chicken ingredients together and spread over the chicken• Place in the preheated oven and bake for 30mins. Meanwhile, cook the pasta in a large saucepan of boiling water, until just cooked, for approximately 10 minutes. Then strain and cool un-der running water.• When the chicken and pasta are cool, chop the chicken into 2cm (1inch) pieces, stir into pasta with remaining ingredients.• Refrigerate until required.

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Not sexy but always there – that’s 18 years of marriage and 2 teen-agers for you!

Lots of Love Ruth xxx

Banana Flambé

Darling Rachel, when it all gets too much follow this recipe to the letter.  It is inspired by Josephine Baker who strangely reminds me of you: “a showgirl, resistance fighter, rights activist, winner of the Croiz de Guerre and banana dancer. She charmed the globe with a skirt of fake bananas, a powerful voice, sexulous dancing and sheer brio”Much as you do when cutting a swathe through Greenwich and Blackheath. 

Ingredients per person:

1 banana25g caster (superfine) sugar25g butter1 orange35ml rum 

Peel the banana and slice in half along its length. Heat a frying pan and add tge sugar and butter.

When the two have started to form a light caramel add the ba-nanas, flat side down. Slowly jiggle the pan to make sure that the caramel cooks evenly.

Squeeze in a little orange juice. Have ready the rum and carefully pour it into the pan, making sure that it’s away from any flames.

Now either tip the pan forwards the flame and set the rum alight or light the rum with a match. The flames will go wild for a few seconds and then die down. Serve the bananas with ice cream and boudoir biscuits.  

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Josephine Baker charmed the globe with a skirt of fake bananas, a powerful voice, sexulous dancing and sheer brio.

Lots of love Sophie xxx

Biggs' Pav Prep: 30 minsCook: 90 mins (plus time to cool) 1. Heat the oven to 180C/fan 160C/gas 4. Cover a baking sheet

with baking parchment. Whisk the egg whites with electric beaters until they just form stiff and shiny peaks. Gradually add the sugar a couple of tablespoons at a time and whisk really well between each addition. When all the sugar is used up continue whisking for 3–4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the corn-flour and vinegar. Spoon the mixture onto the baking parch-ment and use a palette knife to make a circle about 20cm in di-ameter.

2. Put in the oven, turn the temperature down to 120C/fan 100C/gas ½ and cook for 1½ hours. Turn the oven off and leave the meringue inside until completely cold...you'd even have time to pack the kids up and make your way to Guy's or Blackheath Hospital to provide some much needed company to an old friend.

3. Carefully peel off the baking parchment and put the pavlova on a serving dish. Don’t worry if it cracks - imperfections are what makes each creation unique. Scrape the vanilla seeds into a mixing bowl, add the cream and lemon zest and softly whip, then spoon onto the pavlova. Mix the berries, spoon the fruit on top of the cream, dust with a little icing sugar and serve.

4. Alternatively, you can create Ted and Martha sized individual serves and use slightly more exotic fruits such as mangoes, kiwi fruit, bananas, pineapple, etc.

The Biggs’ Pav is best delivered with a great big helping of a northern "Hiya!" :)Recipe for a successful marriage…

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This Australian classic (from Perth...like Uncle Kim) is a marriage of meringue and fresh, juicy berries… much like Rach & Michael.

Hiya! Love Kim xxx

Wine

Congratulations on your impending nuptials; we can’t wait to celebrate them with you, probably accompanied by a glass or two of wine…

If you’re happy, it’ll make you happier;If you’re sad, it’ll numb the pain;If you’re celebrating, it’s the perfect accompaniment;If you’re angry, it’ll give you the pluck to throw something at him...

And it’s the perfect enhancement for an evening with your girl-friends, enriching and enlivening the night proportionate to con-sumption.

Ingredients: Wine

Method:• Select colour, sparkling or still• Open• Pour• Enjoy

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It’s perfect for an evening with your girlfriends, enriching and en-livening the night proportionate to consumption.

With love Jules xxx