When my kids were younger, my brother, parents and I used to always play little pranks on them.
One year we set up snowy footprints using talcum powder all throughout the house leading up to the beer and biscuits left for Santa, so when the kids awoke on Christmas morning they were beside themselves!
What makes those celebrations so special?
Well, first, the glorious food and second, the gathering of family all in good spirits.
What is the best way for a host to go about organising a party?
Be prepared. Organise the menu so you use recipes that can be made days ahead so on the day you are just assembling all the bits and bobs together.
Delegate jobs out to family and friends so the load is shared and don't forget [that] what is key to a good gathering is the right mix of people in a relaxed environment - no stress.
What are the three most important things about hosting a party?
Good food, good people and an intimate, relaxed vibe. Don't go too big.
How did you choose the recipes for this book?
This book is to inspire people they can do it themselves.
So we chose the gathering then we created recipes that could be made staggered throughout the week leading up to the event and stored.
Some recipes are a little complex, such as the celebration cakes. They are for the more adventurous, but you can't have a wedding without a cake.
And with a little practise the more complex recipes are all achievable.
What is behind the name Little and Friday?
When I began four years ago I leased a tiny old butcher's shop in the middle of suburbia and opened only on Fridays.
What is your favourite recipe in this book?
It's a toss-up between the berry cheesecake and strawberry tart.
And your all time favourite recipe?
The bayleaf custard tart, I cannot resist.
Tell us about your food philosophy.
My secret to staying under 70kg while grazing on sweet food each day is ... eat whatever you like whenever you like to 80 per cent capacity with gratitude.
Who introduced you to baking?
My Mum.
Who is the biggest influence in your creations?
There is not one influence; it always changes. At the moment I think Jamie Oliver is pretty cool for his belief in making a change and using simple fresh flavours, and Katie Quinn Davies for her innovative approach.
What celebrity would you most like to invite to dinner; and what celebrity would you most like to cook for you?
Ellen De Generes with Jamie Oliver cooking.
Did you always want to be a cook?
I wanted to be an artist and still do. But always fell back on to baking as it came easy.
What did your school report say?
Has the ability but does not apply herself.
If you were on Mastermind what would be your specialist subject?
I just wouldn't be on Mastermind as I have a handicap of not being able to retain factual information!
Recipe:
BERRY CHEESECAKES
These are best made a day in advance so the topping has a chance to set.
INGREDIENTS
200g chocolate biscotti
50g unsalted butter
1 punnet strawberries
125g firm cream cheese
1/4 cup caster sugar
1/2 tsp rosewater
300ml cream
4 leaves gelatine
1 punnet raspberries
Topping
100ml water
1/4 cup caster sugar
1 punnet raspberries, plus a few extra for garnish
2 leaves gelatine
1/2 cup pomegranate seeds
Pansies, borage or violets for garnish
METHOD
Grease eight 8cm diameter 6cm deep metal ring moulds and place on a tray lined with baking paper.
In a food processor blitz biscotti and butter for 2 minutes until mixture resembles crumbs. Distribute mixture evenly among moulds and, using the bottom of a glass, press mixture firmly to form a solid base.
Cut strawberries into 3mm slices and line the sides of the moulds, overlapping the slices. Place in the refrigerator to chill.
Using an electric mixer, beat cream cheese with sugar and rosewater until soft and smooth. Turn out into another bowl.
Pour 250ml cream into mixer bowl and whisk until soft peaks form. Fold cream into cream cheese mixture.
Meanwhile, soak gelatine in cold water for 2 minutes to soften.
Pour remaining 50ml cream into a saucepan and heat until warm but not boiling. Remove from heat.
Remove gelatine from water and squeeze out excess water using a clean tea towel. Add gelatine to warm cream and stir to dissolve.
Mix gelatine and cream into cream cheese mixture. Add raspberries and stir to combine.
Pour mixture into moulds and refrigerate for 2 hours until set.
To make raspberry topping, in a saucepan mix water, sugar and raspberries. Simmer for 5 minutes. Remove from heat and strain mixture through a sieve.
Reserve raspberry syrup.
Soak gelatine in water for 2 minutes to soften.
Remove and squeeze out excess water. Stir gelatine into raspberry syrup. Allow to cool slightly before pouring over cheesecakes. Syrup shouldn't be so hot that it melts the cheesecake.
Refrigerate overnight to allow topping to set.
When ready to serve, remove cheesecakes from moulds by running a palette knife soaked in hot water around the inside of the moulds, then gently lifting them off.
Decorate cheesecakes with pomegranate seeds, fresh edible flowers and a raspberry.
Keep refrigerated until ready to serve.
- Serves 8
KITCHEN NOTES
Ring moulds are available from kitchenware stores. I use Philadelphia cream cheese because a firm cream cheese is required to ensure the cheesecakes set.
Little and Friday Celebrations
by Kim Evans, Penguin, $45
