Let them eat cake!

I have reached that time in life when the offspring of old friends start to find their way in the world, meet partners and settle down. Yesterday we attended a beautiful church wedding followed by a decadent reception at a picturesque venue. Everything went swimmingly with everyone wearing their best bib and tucker, the bride and groom clearly in love, the food being delicious (including my special vegetarian meal) and the speeches hitting the right notes. It was a fairly traditional affair with the symbolic cutting of the cake at the end of the meal.

At least this groom did not hit his bride over the head with a loaf of barley bread as the Romans did! Nor did the couple have to stand on tip-toe over a pile of buns and attempt a kiss without bringing them toppling down like a stack of jenga bricks!

Food, and particularly cake, has played a big part in wedding celebrations around the world. For instance, in Canada they would hide a nutmeg inside the cake and the person who found it would be next in line for being wed (possibly less of a scrum than trying to catch the bride's bouquet). In Brazil they give cake as favours to guests; we were given iced biscuit dresses and waistcoats as favours.

At yesterday's wedding the Best Man said it had been a very emotional wedding - "even the cake was in tiers!" Haha! In the UK it has been traditional, since Victorian times, to have a tiered icing covered fruit cake. Fruit, nuts and marzipan represent fertility and good fortune. The smallest tier was often saved for the christening of the couple's firstborn (in my case it was eaten the following Christmas which was a good thing as a baby didn't follow for 9 years and the cake would have been mouldy by then!) 

In Ireland, as well as the fruit/irish whisky cake, the couple are served mead, a honey wine beverage, believed to bring virility and fertility. In times past they would have been given a supply of mead to drink until the first moon of marriage and that is, allegedly, where the phrase "honeymoon" comes from.

Nowadays people often have other cakes in their tiers such as sponge, chocolate or red velvet as many people do not like dried fruit. The ritual of the bride and groom smearing each others faces in frosting is not one I like to see; never mind that they've just spent a fortune on hair, clothes, makeup and photos to capture their perfection, what a waste of cake!! 

Whatever the flavour, it's good to see some traditions continue and cake, and hopefully marriage itself, will last until infinity and beyond!

Talking Rhubarb!

Happy Fathers Day! My father, now in his eighties, grew up in the area known as the Rhubarb Triangle (between Pontefract, Wakefield and Leeds) in a small village called Robin Hood. Field upon field of rhubarb grew as the area used shoddy, an early form of recycled scraps of wool from the textile mills, which was shredded and used successfully as compost. The Yorkshire rain also played its part in growing good rhubarb!

Dad has many memories of the rhubarb fields and they provided his childhood with many activities:

- making dens amongst the large plants

- eating raw rhubarb dipped in sugar (a poke was a brown paper cone filled with sugar, coconut or cocoa and sugar for dipping rhubarb, or fingers, for a sweet treat)

- hollowed out rhubarb made a good vibrating whistle (like comb and paper)

- rhubarb seeds made the best pellets for pea-shooters

- the pool of liquid at the base of a pulled stem was seriously alcoholic!

Outdoor grown rhubarb has a season from April - September and is very hardy. It is actually a vegetable and contains carbohydrates, fibres, potassium and vitamin C.

In 1817 the Chelsea Physic Garden made a chance discovery when gardeners accidently buried some rhubarb under soil. When they later dug it up, it had young bright pink stems as it had been denied sunlight and could therefore not use photosynthesis to develop. It was found to be juicy, tender and attractive and has since been grown in the Rhubarb Triangle in dark warm sheds. The plants only need water and heat and are picked by candlelight. It is said you can hear the rhubarb growing as the buds of new stalks pop. This is known as forced rhubarb and is available from December - March.

After the Second World War the sales of rhubarb deteriorated as tropical fruits were introduced from abroad and were more popular. The Rhubarb Triangle therefore became smaller but there are still growers continuing the tradition and, in recent years championing local home grown produce, rhubarb is once more having its moment to shine.

There are lots of recipes using rhubarb and it loves to partner ginger, strawberries and, of course, custard. I have recently put some to good use with an easy rhubarb and custard compote.

450g trimmed rhubarb

150g caster sugar

2 x 15mls vanilla extract

Boil then simmer together for a few minutes until rhubarb is soft. Leave to cool and serve on vanilla ice cream, a thick greek yogurt or a bowl of porridge. Scrummy!

Not so green as you're cabbage-looking!

Yesterday a door was opened and I stepped in to another world. No, it wasn't the back of the wardrobe and no, I didn't find Narnia. It was The Great Yorkshire Vegan Festival held in the fabulous Leeds Town Hall. I approached to the sound of live music and the aroma of cooking burgers outside but inside did take me by surprise.

In the main hall, as expected, were numerous (150 apparently) stalls selling freshly cooked foods and ingredients from around the world. There were also stands with hot chocolate powder and coffee, chocolate and cakes, cider, beer and coconut milk. What I hadn't expected were the stalls selling cosmetics and candles, pet food, homeopathic remedies, slogan t-shirts and jewellery. Many were asking for us to sign up for this and that; save this animal, save that fish, say no to fur, say no to animal cruelty etc etc. Why exactly I hadn't expected it I can't say. I suppose being vegetarian because I don't like to eat meat (it started as not liking the texture) had not made me sit up and question the bigger picture.

Upstairs at the venue was an exhibition on veganism. It was not particularly impressive; just a few screens starting with the evolution of dinosaurs and ending with celebrity vegan quotes and endorsements. I wanted to find out more so went to listen to one of the lectures. In this I learnt that owning a car, flying on holiday, eating honey and even almonds were all bad things. I shouldn't shop in supermarkets but ought to find good sources of vegan produce on the internet but then again, these would have to be delivered from some far-flung place ... and that's a bad thing too. Honestly, it sounds as if being vegan is truly difficult as much research must be done in to where and what is ethically sound, environmentally friendly and sustainably sourced!

Another "vegetarian" in the audience was trying to do her bit and lean towards being vegan and she was praised for just being there and trying to learn something. I took heart from that and have given myself a little pat on the back too. I can't see me ever becoming vegan but it has opened my eyes and made me think of some tiny steps I can make to become that little bit greener!

Brighton Rock(s)!

Bright and breezy Brighton - I am buzzing from my two night stay there with my teenage daughter and anxious to tell you all about the fab places to dine out.

Brighton is famous for many things and we took in the pier, the beach, the Royal Pavilion, the museum and art gallery. Best of all were The Laines with their quirky shops and array of coffee shops, cafes and restaurants. The overriding theme was of real artisans at work using seasonal, local, best quality ingredients. There is a real boho, anything goes, vibe in Brighton and they certainly cater to vegetarians with veggie cafes and nearly everywhere boasted some veggie and vegan choices. We even spotted a vegetarian shoe shop!

In The Laines we visited:-

Coffee Tree - afternoon tea of delicious cakes washed down with tea and fresh smoothies

Grow 40 - breakfast yogurt and granola with a good coffee

Gelato Gusto - caramel & seasalt and creme brulee flavour

The Flour Pot Bakery - bakewell tart with a pot of tea and an iced coffee

Kooks has great reviews but we were disappointed with our breakfast

Evening Dinner:-

Cote (opposite The Dome and situated in what was once the Music Library). This is part of a chain of modern french brasserie style restaurants. After some nice salty olives and warm sourdough bread the asparagus risotto was full of summer flavours yet still warm and comforting.

Terre a terre (on East Street). Featured in the Michelin-guide, this vegetarian restaurant is a must visit (and a must book). The combination of imaginative ingredients, intense flavours and wonderful textures add up to a unique vegetarian taste sensation and I would defy any meat-eater to miss the meat from their plate. The ambience and friendly waiters helped to make it a truly great experience.

My daughter had the Better Batter and Lemony Yemeni Relish which arrived looking for all the world like fish and chips with mushy peas but was in fact a battered halloumi with the most delicious accompaniments. We both (I tried a bit) loved it.

My dish was the Bonbon Beets and Bigarade Rosti which appeared to be a giant thin crispy rosti piled high with artichoke, beetroot and almonds surrounded by a tasty sauce. 

You need to look at the website and menus - there were roughly ten listed ingredients in each dish (some of which I was unfamiliar with) but boy the chef knows how to amalgamate them into something really special. I can't recommend it highly enough. We ended the meal by sharing Churrosimo - yum!

On my to do list for next time is Choccywoccydoodah, Boho Gelato and the newly opened Breakfast Club.