Wow, it’s that most wonderful time of the year again and we’ve been looking forward to this event since last year! In honour of our Christmas excursion to Copenhagen, we had to do a Scandi themed event to close off 2013. Recommended to us by Nigella herself, we used Trina Hahnemann’s beautiful Scandinavian Christmasbook as our guide, along with Signe Johannsen’s Scandilicious series.
Over two cold and blustery nights, our wonderful array of guests we welcomed into the warmth and festivities of the Manor. A soothing mug of Glögg (The Scandi version of mulled wine) warmed our diners a treat before we brought through the canapes. The Glogg extract was a mix of blackcurrant juice and Christmas spices, all boiled down to make a wonderful festive cordial that could be added to red wine and brandy. A perfect winter warmer and less sweet than typical mulled wine.
I created three little morsels to tickle the tastebuds and get our guests into the festive spirit. First off were little endive cups filled with my Scandi version of a Waldorf salad – Apple, celery, walnuts and of course beetroot (lovingly home pickled by Dan). The cups looked like they were filled with bright pink sweets! The flavour was bitter, sharp and sweet, this was indeed a delightful mouthful.
Next up were seared beef crostinis with horseradish cream – my take on what you could find on any Smörgåsbord. The beef was meltingley tender which paired well with the creamy pungent horseradish. Continue reading →
It’s almost December, which can mean only one thing. Our Scandinavian Christmas extravaganza is nearly here!
We’re super excited about this one and created a menu that should showcase the best flavours Scandinavia has to offer (Elk anyone?) and that its not all dill beetroot and gravadlax… although they do feature!
A bit of wintry celebration before we close the Manor for the new year. We’d love to know what you think of our Nordic feast.
This past weekend we held one of our rare afternoon tea events. We like to change up our events to include and indulge in one of our favourite culinary activities – baking! As usual we added on the usual Dinner at the Manor spin on our interpretation of afternoon tea. We didn’t use a specific book as inspiration for the event, we thought we’d use some autumnal flavours, new techniques and get some inspiration from treats that you’d usually associate with bonfire night.
Our guests for the afternoon were a lovely group of ladies – some repeat guests and some new. All looking forward to sampling our savoury and sweet morsels. To start things off with a bang, our welcome cocktail came in the form of a dark and stormy – dark rum, lime and ginger beer. A zingy, spicy cocktail to get the tastebuds tingling for the savouries. (Non drinkers got a “stormy” – the same drink sans rum!).
The nights are drawing in and the weather is becoming increasingly colder. We’ve devised some Autumnal warmers to keep our guests cosy at the Manor next month at our Bonfire themed afternoon tea.
Bonfire night favourites coupled with seasonal ingredients, these treats will ensure our guests’ Saturday afternoon starts with a bang. Homemade breads, pastries and cakes full of big flavours are on the cards so we suggest our guests skip lunch and dinner!
Two years ago I hit the big 3-0 and as part of a ‘things to do before I’m 30’ list I thought I’d copy the likes of London and start up my own supperclub. It seemed far too a frightening thing to do all by myself and so I partnered up with my baking champ friend Sticky Pinny. People either thought we were bonkers for inviting strangers into my house and charging them for food, or they were completely intrigued by it. Now over 26 events, around 500 guests, and about 4000 plates of food later we’re still going strong and celebrating our two years as Leeds’ longest running secret supperclub.
Last year to celebrate our first anniversary we got blog readers to vote for what we should cook based on some of our most popular dishes from the past year of cooking. This year, however, we thought we’d give our own recipes a go. Readers will know that usually we base our events around a single cookbook in order to give them some use away from our cram packed book shelves! Anyway it’s our birthday so we thought it was our turn to shine!
How time flies when you’re having food fun!? Dan and I have been running Dinner at the Manor now for almost two years! It seems like yesterday when we opened up the door to our first guests. We were hooked!
To celebrate, we’ve created an extravagant 7 course menu (with a few added surprises!) that we feel epitomises mine and Dan’s cooking styles. This is the first time we’re going it alone without a cookbook and cuisin to rely on, exciting and scary at the same time! The food will be fun and hopefully something different for our guests old and new!
Get the champers and party poppers out, it’s going to be a party!
This weekend saw Dinner at the Manor launch into another Middle Eastern Feast! We’ve run a few previously, using Ottolenghi as our tome. This time we took inspiration from Lebanon and used the beautiful Lebanese Kitchen by Salma Hage as our guide for the evening. We love Middle Eastern flavours and playing with spices and we were looking forward to sharing some unique dishes with our lively bunch of guests. The weather was on our side this weekend and the sunny weather was reflected in the food.
We kicked proceedings off with a zesty apple, mint, lemon and ginger cocktail – the base for this was Dan’s homemade lemonade, spiked with spicy ginger and topped up with apple juice and vodka. A real refreshing drink to get those tastebuds ready for the rest of the meal.
The canapes were a trio of tasty morsels. We had to get some falafels on the menu and this time we whipped up a carrot and cumin variant. In its raw state the mix seemed very different to the ones we served up at our Ottolenghi event, very wet in texture, but once fried they were soft yet crisp, offset nicely by the sweet pumpkin hummus and toasted pumpkin seeds.