Read Online In The Royal Manner by Paul Burrell - Free Book Online Page B
Authors: Paul Burrell
Tags: CKB011000
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A FRAGRANT SUMMER FLOWER ROSE BOWL
This beautiful fragrant summer display would enhance any dining-room table, or indeed any room for any occasion. It will bring the pastel shades and delicate perfumes of the season from the garden into your home. It may also inspire you with ideas for floral wedding displays and bouquets. This particular display incorporates the Princess's favourite flowers. I have illustrated a particularly lavish display, but the quantities given below can be adapted to create a smaller rose bowl.
Step 1
1 brick of Oasis/floral foam
A silver or glass rose bowl or other deep container
A reel of Oasis/floral foam tape
Approx. 50cm/20in floral mesh
A few sprays of greenery such as eucalyptus
About 19 large English roses
2 bunches of white stocks
About 9 pale pink peonies
About 27 stems of pink sweet peas
2 bunches of alchemilla
Step 2
Soak the Oasis or floral foam in cold water, flat side down, for at least half an hour to absorb the maximum amount of water. Trim the Oasis using a large kitchen knife to fit the size of your container. Secure in place using Oasis tape and bend the floral mesh over the rose bowl.
1.
2.
3.
4.
5.
Step 3
To arrange the greenery, begin by trimming it into short lengths, then push each length through the wire into the Oasis until it is secure. Fill out the whole container with plenty of greenery, keeping the balance on oil sides to give an even, well–rounded framework for your flowers.
Step 4
Distribute the flowers throughout the greenery, making sure that you maintain an even–sided, full arrangement and a well–shaped top to the display. Finally place small sprays of the alchemilla around the other flowers to help ‘soften’ the arrangement.
Step 5
To finish the display, top up the container with water to prevent the Oasis from drying out, and spray the flowers with cold water using a fine plant mister to keep them fresh.
A BUG'S PARTY
I have chosen to illustrate this party theme as it translates well for both boys and girls. Ugly bugs, spiders and creepy–crawlies for the boys, and pretty butterflies and ladybirds for the girls. It is important to make the food look colourful, attractive and exciting. Bite–sized nibbles are always the most popular, and remember to serve the savoury dishes first as most kids have a very sweet tooth! Also, do remember to avoid foods which have strong flavours. The centrepiece of the table is always the cake, and here I have chosen a ladybird. If possible, turn off the lights in the room when the cake is about to be presented – the candlelight will give a magical glow. And don't forget to tell the child to make a wish as they blow out the candles.
GARDEN SNAILS
Makes: 12
Preparation time: approx. 20 minutes plus cooling
Cooking time: approx, 20 minutes
300g/10oz puff pastry [thawed if bought frozen)
3 tbsp tomato ketchup
100g/4oz grated Cheddar cheese
1 medium egg, beaten
A few fresh chives
A few currants, cut into small pieces
A little cheese spread
Lettuce and edible flowers to serve
Preheat the oven to 200° C/400° F/Gas 6.
1. Roll out the pastry on a lightly floured surface to a 30cm/12in square. Trim the edges to neaten.
2. Spread the ketchup over the square leaving the top 5cm/2in free of filling, then sprinkle grated cheese over the ketchup. Starling at the bottom, roll up the pastry tightly like a Swiss roll, leaving the plain pastry unrolled. Brush the top edge with water and fold over lcm/l in twice – this will be the snail's head.
3. Cut into 12 equal portions and transfer to a baking sheet, sitting them upright. Brush with beaten egg and bake for about 20 minutes until lightly puffed and golden, Leave to cool.
4. Push 2 chives either side of the snail's head to resemble antennae. Spread currant pieces with a little knob of cheese spread and secure to the side of the snail's head to resemble eyes. Arrange
A FRAGRANT SUMMER FLOWER ROSE BOWL
This beautiful fragrant summer display would enhance any dining-room table, or indeed any room for any occasion. It will bring the pastel shades and delicate perfumes of the season from the garden into your home. It may also inspire you with ideas for floral wedding displays and bouquets. This particular display incorporates the Princess's favourite flowers. I have illustrated a particularly lavish display, but the quantities given below can be adapted to create a smaller rose bowl.
Step 1
1 brick of Oasis/floral foam
A silver or glass rose bowl or other deep container
A reel of Oasis/floral foam tape
Approx. 50cm/20in floral mesh
A few sprays of greenery such as eucalyptus
About 19 large English roses
2 bunches of white stocks
About 9 pale pink peonies
About 27 stems of pink sweet peas
2 bunches of alchemilla
Step 2
Soak the Oasis or floral foam in cold water, flat side down, for at least half an hour to absorb the maximum amount of water. Trim the Oasis using a large kitchen knife to fit the size of your container. Secure in place using Oasis tape and bend the floral mesh over the rose bowl.
1.
2.
3.
4.
5.
Step 3
To arrange the greenery, begin by trimming it into short lengths, then push each length through the wire into the Oasis until it is secure. Fill out the whole container with plenty of greenery, keeping the balance on oil sides to give an even, well–rounded framework for your flowers.
Step 4
Distribute the flowers throughout the greenery, making sure that you maintain an even–sided, full arrangement and a well–shaped top to the display. Finally place small sprays of the alchemilla around the other flowers to help ‘soften’ the arrangement.
Step 5
To finish the display, top up the container with water to prevent the Oasis from drying out, and spray the flowers with cold water using a fine plant mister to keep them fresh.
A BUG'S PARTY
I have chosen to illustrate this party theme as it translates well for both boys and girls. Ugly bugs, spiders and creepy–crawlies for the boys, and pretty butterflies and ladybirds for the girls. It is important to make the food look colourful, attractive and exciting. Bite–sized nibbles are always the most popular, and remember to serve the savoury dishes first as most kids have a very sweet tooth! Also, do remember to avoid foods which have strong flavours. The centrepiece of the table is always the cake, and here I have chosen a ladybird. If possible, turn off the lights in the room when the cake is about to be presented – the candlelight will give a magical glow. And don't forget to tell the child to make a wish as they blow out the candles.
GARDEN SNAILS
Makes: 12
Preparation time: approx. 20 minutes plus cooling
Cooking time: approx, 20 minutes
300g/10oz puff pastry [thawed if bought frozen)
3 tbsp tomato ketchup
100g/4oz grated Cheddar cheese
1 medium egg, beaten
A few fresh chives
A few currants, cut into small pieces
A little cheese spread
Lettuce and edible flowers to serve
Preheat the oven to 200° C/400° F/Gas 6.
1. Roll out the pastry on a lightly floured surface to a 30cm/12in square. Trim the edges to neaten.
2. Spread the ketchup over the square leaving the top 5cm/2in free of filling, then sprinkle grated cheese over the ketchup. Starling at the bottom, roll up the pastry tightly like a Swiss roll, leaving the plain pastry unrolled. Brush the top edge with water and fold over lcm/l in twice – this will be the snail's head.
3. Cut into 12 equal portions and transfer to a baking sheet, sitting them upright. Brush with beaten egg and bake for about 20 minutes until lightly puffed and golden, Leave to cool.
4. Push 2 chives either side of the snail's head to resemble antennae. Spread currant pieces with a little knob of cheese spread and secure to the side of the snail's head to resemble eyes. Arrange
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