Let's Make This Party Rock

We had a bit of a clan gathering this weekend to celebrate Mrs C's special birthday. I'm not noted as the wildest party host but I have a couple of tricks up my sleeve, one of which I'll share with you now. Every man needs a couple of recipes to impress, here is one of mine.

Often it is the simple things that are most impressive; so forget Delia's deep fried Mongolian Shrimp fritters with spicy Tahitan dip (I made that up by the way) and try Crofty's Fruit Salad - perfect for a hot Summer weekend:

Simply take...oh, that's been done hasn't it (sorry Delia, again). Gather a couple of pounds of your favourite fruit; I used cherries, seedless grapes, strawberries, blueberries and chopped pears - I prefer to avoid mixing citrus and non citrus fruits - wash and chop them, then pile them all in your favourite trifle bowl.

Next make the syrup: in a small saucepan warm about a quarter of a pint of water and dissolve into it four ounces of caster sugar. When the sugar has dissolved, bring to the boil, cover the pan and simmer gently for two minutes; then let it cool.

Now here's the secret weapon: when it's cool add just one tablespoonful of Kirsch - don't be tempted to add more; and don't be tempted to drink it - it's about four quid for a tiny bottle; and what's more, whilst the Swiss might be good at watches, clocks and army knives, they are rubbish at making a decent spirituous liquor. Kirsch tastes disgusting.

Mix all the ingredients thoroughly and bung the trifle dish in the fridge for a couple of hours while you relax waiting for the alchemy to occur. Finally remove and serve with a dollop of fresh cream, yoghurt, ice cream or what ever and bask in the glory as people ask you what the magic ingredients in the juice are.

You see, it's not really magic but more like science: over those couple of hours in the fridge, due to osmosis, the juices in the fruit have leached out and mingled with your syrup to make a glorious concoction. But you don't want to tell too many people that; simply give an inscrutable smile saying that you couldn't possibly reveal the recipe handed down over four generations from your grandparents.

Have your cake, and eat it

Given that the majority of my regular readers live in countries other than the UK, and those who do live in the UK are hardly likely to pop up to Oldham simply to visit a shop on my recommendation, this post might be a wasted one. But, do you ever get a service from someone and are really, really pleased with it and want to share the fact? Me too.

This weekend was Matt and Toms' eighteenth birthday celebration; it started with a fabulous Chinese meal at the Shanghai Wong on Friday night (if ever you are passing...); Saturday night was a big night out with their mates in Manchester and Oldham (not arriving home until circa. 5am...is it legal for clubs to stay open that late?...glad it wasn't when I was their age; I'd never have lasted the pace).

Sunday, unbelievably, they were both sober and full of energy for the big family party at our house. The star of the party was the cake:This fabulous themed creation shows different phases of their eighteen years from baby through drama/karate to brass bands and then cars (aspirational in this case; I couldn't find a VW Polo and Citroen Saxo model). The cake was designed and made by Cake Heaven of Lydgate, I highly recommend them to you.

We had a fantastic day, the weather was great, the chiminea kept the young people warm out of doors and allowed them to have their own party, whilst sundry grandparents, great aunts, uncles and aunts had a more sedate occasion indoors.

This is a small sample of the detritus of the day:

This morning Matt and Tom amazed me once more when they were ready for work, butty boxes full of the remains of the buffet, raring to go at the normal time, without a hint of the languor that was affecting Val and I.

Youth eh?