After the social media success of Emelia Fellows from the Hackney Pantry’s summer recipe for mojito ice lollies we thought we’d ask her to have a regular monthly slot, offer you gorgeous lot some fabulous foody weekend ideas that would work for your hen do perhaps or just any occasion you fancy.
Emelia Fellows: My gosh things feel a little bit different outside since the last time I posted a recipe for Rock My Wedding! I have to admit though, I love that back to school feeling that autumn brings, as well as any good excuse to stay snuggled up indoors.
Add to that the fact that autumn also brings some amazing produce to experiment with, and it might actually be my favourite time of year. At the market this weekend I couldn’t resist these massive juicy blackberries and thought they would be perfect in a super quick and easy cocktail. Thyme might seem like an unusual addition but it adds a little savoury flavour which goes really well with a splash of gin and prosecco. And for something to nibble on with your cocktail these roasted grape crostini are super easy and, might I say it, just a little bit delicious – creamy, salty, crunchy and sweet, I’m hooked!
So this weekend instead of succumbing to an episode of strictly whilst draped on the sofa, I might just get my girlfriends round to try these out instead.
Ricotta, Rosemary and Roasted Grape Crostini
Makes 16 Crostini
3 sprigs rosemary, plus one finely chopped
1 baguette, cut into 16 slices
250g tub ricotta cheese
Sea salt and black pepper
Extra Virgin Olive oil
Pre-heat the oven to 200˚C
Pull the grapes off the stalks and mix with a good glug of olive oil, seasoning and the rosemary. Roast in the oven for 15 minutes.
Meanwhile pop the baguette slices onto a baking tray and into the oven to toast for 10 minutes. Take both the grapes and crostini out of the oven and leave to cool slightly. (You can make the crostini in advance and keep them in an airtight container until you need them.)
Mix together the ricotta with 1/2 tbsp olive oil and some salt and spread onto each of the toasts. Top with the grapes, some sea salt, black pepper. Finally drizzle with some olive oil and sprinkle over some fresh rosemary.
Blackberry and Sage Sparklers
1 tbsp caster sugar
2 sprigs of thyme
1 bottle Prosecco, chilled
More blackberries and thyme for garnish
Blitz together the blackberries and sugar in a food processor and push through a sieve. (You can make this in advance and chill until you need it.)
Break up the thyme and pop into the bottom of a cocktail shaker. Bash the thyme with a muddler to release the flavours and add the blackberry purée, the gin and plenty of ice. Give it all a really good shake to mix together. Pour the mix through a strainer into four cocktail glasses. Top up with Prosecco and garnish with blackberries and thyme.