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Oliver’s birthday party was a first for me, we have never hired a hall and entertainer before, he was so excited… and the food…! so many different children/tastes.. what to prepare.. I went for a simple, cost effective, time heavy approach as I did not want to have lots of waste. I have seen many posts of facebook/instagram/pinterest of party food for little ones and combined with some ideas borrowed from other parties.. first and foremost I wanted it to be fun and exciting for the children… it was a lot of work but well worth it as the children loved it.. I am not good at patience when making fiddly things but I enjoyed it..
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I went for strawberry mice, teddy cars, a sail boat sandwich and hummus, carrot and cucmber dip, strawberry strings with hoola hoops al served in cardboard treasure chests.. red velvet cup cakes for birthday cake served on a pirate ship borrowed from a lovely friend who had herself a pirate party a couple of weeks before of which Oliver was in love with.

 

For the adults tea/coffee or a glass of fizz and an adaptation of the Pret Love Bar.. this went down a treat so here is the recipe

Pret inspired Love Bar recipe

Ingredients for the base
150g golden syrup
1tbsp clear honey
200g unsalted butter
350g rolled oats
60g soft brown sugar

Ingredients for the topping
60g soft brown sugar
130ml double cream
60g unsalted butter
35g pumpkin or sunflower seeds
35g shelled chopped pistachio nuts
35g chopped almonds
35g goji berries
35g chopped dried cherries or apricots whatever you have in your cupboard that needs using up, chocolate is lovely

Method:
Oven to 150 degrees
Grease a 23cm (9in) square baking tray.
Warm the syrup, honey and butter until blended together in a large pan over a low heat, add the oats and soft brown sugar and mix well, Put into the baking tin and bake for 20 minutes, or until the surface is slightly browned but not dark. Then remove to a wire rack and cool immediately.
Meanwhile, to make the topping, put the dark brown sugar and double cream in a heavy-based saucepan over low heat the larger the surface area the easier to allow to evaporate
Dissolve the sugar and then increase the heat and bring the mixture to the boil and keep boiling for 5 minutes, stirring continuously whilst the cream thickens as the liquid evaporates. Keep an eye on the consistency and stop boiling before the cream catches and burns.
Take off the heat and stir in the butter until it has all melted. Pour over the flapjack and spread with a palette knife, While still warm sprinkle over the seeds, nuts etc..
Cut into slices when completely cold