It’s summer and the time of year for parties and festivals, so here’s a few treats for your guests

NOT many people can say that they have catered for a party with an eight-week-old owl watching their every move and hissing with excitement at the hustle and bustle round.
We did just this last Thursday when we catered for the re-opening of Waterlow Park in Highgate (see news, page 22).
Not only did we have baby owls, but also vultures and even Glenda Jackson MP so it was a star studded day.
The weather was perfect and the gardens were stunning. Born and bred in Hampstead, I am ashamed to say that, with the temptations of Hampstead Heath, Regent’s Park and Primrose Hill, I had never ventured to Waterlow Park.
Having now seen its beauty and tranquillity, I will be a regular. We served canapés for the guests throughout the day so I thought I would give you some ideas from this special opening. Also this week we catered a very glamorous tea party for Elizabeth Gromyko to celebrate her 50th wedding anniversary married to Nikoli.
They had their wedding reception at the Highgate Literary Institution and therefore they decided to repeat the event 50 years later.
She had put the heart and soul into the event so again I will share part of the event with you.

Macaroons
There is a tale that the word macaroon comes from the Greek word makaria that means happy.
They can either be served at teatime, in a picnic or with sherry or a sweet wine. The rice paper can be bought in supermarkets.

Ingredients, makes about 20
Two egg whites;
125g ground almonds;
225g caster sugar;
25g ground rice;
Rice paper;
Small packet flaked almonds.

Method
Preheat the oven 180C, 350F or Gas 4.
Whisk the egg whites until stiff in a dry bowl. Using a metal spoon carefully stir in the ground almonds, caster sugar and ground rice.
Line the baking tray with rice paper and then using a teaspoon, spoon out the mixture in small heaps onto the paper, well spaced, allowing for the mixture to spread. Put an almond flake in the middle of each one and then bake in the oven for about 25 minutes.
Leave to cool and then cut or break off the excess rice paper. Store in a tin until ready to serve.

BABY MERINGUES
Meringues can be used for so many different occasions and they can also have taste variation.
I use some brown sugar in this mix but you can also add coconut or coffee essence if you want to experiment. When cooked they can either be served on a plate with a bowl of whipped cream and strawberries for a picnic or casual party or they can be sandwiched with a good lemon curd and clotted cream.
Otherwise just eat them plain. If you prefer dry, crispy meringues then reduce the oven temperature and cook for longer. I like them sticky.

Ingredients, makes about 12 to 20
depending on size
Two egg whites;
85g caster sugar;
25g light muscovado sugar.

Method
Preheat the oven 180C, 350F, Gas 4. Whisk the egg whites until firm and fluffy. Mix the caster and muscovado sugar in a bowl.
Add half the sugar to the egg whites and whisk again until glossy and smooth. Now fold in the remaining sugar using a metal spoon until the mixture is smooth. Drop in small spoonfuls on to a baking sheet lined with parchment paper until mix is finished.
Cook in the oven for about 20 minutes and then cool before storing in an airtight container until ready to eat.

Clare’s Kitchen
41 Chalcot Road
Primrose Hill
NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk