'Lazy Hostess' Babe Scott: Christmas Parties

Christmas party entertaining...

If the very words send you into a spin, and straight for the gin, this author is determined to help you out.

Self-described 'Lazy Hostess' Babe Scott (yes, that's her name!) gives her top five tips for hosting a stress-free soiree on a scrooge budget.

1) The best way to kick off a Santa-inspired shindig is with a festive cocktail. Serve a delicious red or green libation like a cosmopolitan or an apple martini. Another easy option is Babe Scott’s “Bad Santa” cocktail. Simply mix a half an ounce of Midori with 2 ounces of vodka, half an ounce of fresh lime juice and garnish with a candy cane and maybe even some red sugar around the rim. This libation will put even the Grinch in a good mood. Make sure you get friends
to bring extra booze so you don’t end up in the “pour house.”

Babe's 'Kiss Me Quick' cocktail

2) Ask your guests to dress in the Christmas spirit. They can simply wear red or green or go all out and dress up as Santa helpers or impish elves. This dress code will ensure your party is as colorful as a Christmas tree. It also means you will have great photos for Facebook and your wall of infamy later. Give a prize for the best outfit. This can be as simple as a kiss from the host or the promise of a framed photograph of the winners in their Christmas regalia.

3) Create a Christmas atmosphere with splashes of red and green. Cover your couch in red
fabric and hang last year’s Christmas decorations from the ceiling. Or garland the walls with
Christmas lights. One cheap and chic idea is to replace your light covers with Chinese paper
lanterns in red or green or use red light bulbs. Find some embarrassing Christmas pics of
family and friends (or find funny ones on the internet) to blow up and laminate to adorn your
platters and walls.

4) Ask your friends to bring a present to regift. This way all your guests will receive something
from Santa. These often-scary present selections are great conversation starters. The
exchange will give everyone a chance to share their family histories and funny stories. And
everyone likes a surprise present. Even the swirls of leftover giftwrapping will add to
atmosphere.

5) Repurpose as many leftovers as you can to create easy Christmas hors d’oeuvre ideas
such as turkey and cranberry crostinis, ham and cheese in puff pastry, and pumpkin dip.
Create a “trailer trash mix” of any leftover snacks all mixed together in one big, lucky dip bowl.
It’s nice to end on a hint of sweet, so make a red velvet cake cake mix topped with white
frosting. Add red sprinkles to your tiny treats and put them in Christmas themed wrappers for a
festive touch. Trust me, these cutesy cupcakes will disappear as fast as Rudolph on Ritalin.
The only other things you need for a sizzling evening is a celebratory playlist and a sense of
humor. If you follow these tips, you are guaranteed a great night.

More about Babe Scott... Her mission? "To put the flirt back into food."

She recently launched The Lazy Hostess, the "ultimate entertaining guide" for the domestically challenged, in the UK, which is slated for release in the US in late 2014. This "stovetop siren" is also widely regarded as a dating expert and ‘card carrying manthropologist’, having previously self-published 'Delicious Dating'. This "martini-loving minx" is also a talented mixologist who has created yummy concotions for the likes of Glamour, Bridefinds.com and MSN Glo.

Babe blogs for The Huffington Post and has written for CNNLiving.com and numerous other lifestyle websites. Babe lives in New York with her daughter and two dogs, Sweetie and Darling.

'The Lazy Hostess' (hardback) is available in UK bookstores (RRP£12.99) and in
Australian bookstores (RRP $29.95).

'A Table For One': Food blog by Paul Hayes - Grilled lamb cutlets with chilli jam

It's not often I see a photo of a plated dish on my Facebook 'newsfeed' and think: "Hmmm, I'd like to recreate that!"

That's because - and let's be frank here - the majority of social media 'foodie' pics are nothing more than something that looks slapped together (even if hours were lovingly spent on it) and hastily snapped on an iPhone. This does not instantly make you a cooking expert. It might be delicious, but inspiring, it ain't.

So I was delighted to start seeing beautiful photos from one Mr Paul Hayes in my feed which I thought were simply cut and pasted from a food blog.

I was right. His own food blog, called 'A Table For One.' Here is Paul and his blog logo:

The accompanying recipes on his blog are simple, easy to follow, and utterly enticing.

And in this instance, they're not penned by a novice writer - instead, Paul is an ex-editor [we used to work together!] and fulfilling his long-time passion for cooking is something he has now decided to document. Lucky for us!

Paul says:

"I love cooking for one person and, luckily, that person is me. Having said that, I spend a lot of time cooking and eating with other people and, ironically, it's the friends who have  pulled up a stool at my kitchen bench over the years who pushed me to write down what amounts to three decades' worth of recipes and food ideas that work for one person. That's how 'A Table for One' was born.

"I like to take a realistic approach to cooking. We all have to work, and we all have to eat. It's not a competition, and we shouldn't be trying to produce restaurant food at home. That's what restaurants are for. Like the other necessities, clothing and shelter, food is subject to fashions. It won't be long before we see quinoa on a gluten-free cupcake that somehow counts as "paleo", "clean" and "molecular". Enough.

"For me, time spent in the kitchen is not a chore. After a day parked in front of a computer, the pleasures of the kitchen are very welcome. Making something to eat reconnects you to your senses, your body and the seasons. Sometimes it's a quick snack or something speedy before heading out the door again; other times it's comfort or indulgence or a mellow, slow-cooked dinner. A Table for One will, I hope, give you ideas that make your life easier and more pleasurable, and celebrate your independence. I use everyday ingredients and simple techniques without any fancy equipment - perfect even if you think you can't cook. And scaling up for two or more is easy.

"I hope you'll visit A Table for One, where I'm sharing recipes, ideas and inspiration. You can also have new posts delivered directly into your social feeds by following on Facebook, Twitter or Google+.

Just for readers of Josie's blog, I'm sharing a super-easy weekday wonder, grilled lamb with chilli jam. It takes only a few minutes to make but packs some serious flavour, and it easily scales up for more than one, as you'll see.

After trying dozens of brands, the chilli jam I use is one by Beerenberg Farm. (I'm not being paid. I just like it.) It has a great balance of sweetness and heatness and – parents, please note – it's mild enough for children. Actually, the kids I know love it. Of course, if you already have a favourite, go with that. Lamb cutlets change size depending on the time of year. Here I used fairly small ones; adjust the number you use according to the season and how ravenous you feel."

Grilled lamb cutlets with chilli jam

3 lamb cutlets

1 teaspoon olive oil

2 tablespoons chilli jam

1 tablespoon rice wine or mirin

4 cherry tomatoes, halved

handful green beans, trimmed

salt and pepper

•   Heat a frying pan over medium-high heat, and get your water on for steaming or boiling for the green beans.

•   Season the cutlets on both sides with salt and pepper. Using a pastry brush, paint them with half the chilli jam. (Or use a plastic bag: drop in the lamb and jam, shaking and massaging to coat thoroughly.)

•   Heat a little olive oil into your pan and cook the cutlets for 3 minutes a side for medium-rare, a minute longer if you prefer well done. Remove them to a plate to rest, loosely tented with foil. Turn down the heat to low.

•   Turn your attention to the beans. Whether you're steaming or simmering, they'll need 3 minutes.

•   Pour the rice wine or mirin into the frying pan you cooked the lamb in. Stir in the remaining spoonful of chilli jam and cook for a few moments until it thickens slightly. Add the cherry tomatoes and toss.

•   To serve, plate the beans, add the tomatoes and lamb and drizzle over any remaining sauce.

I am trying out this recipe, pronto. Although these recipes are intended for one (or more, just increase the quantities), I am sure I am not alone when I reveal that sometimes, I like to make something just for me, separate from what I have prepared for my kids and husband.

Make sure you follow Paul on his social media networks highlighted above, for more recipes.

Eat Fat Be Thin - Book and Amazeballs Recipe

Eat fat. Be thin.

Now right there are some words which would no doubt resonate with the bored dieter.

Except this isn't a diet.

In the new book 'Eat Fat Be Thin' by Andi Lew and Natalie Kringoudis, the duo present sugar free, dairy free, and wheat free recipes.

Here is the fab cover, styled by fashion designers J'Aton:


And it includes this fab recipes fabulously called 'Amazeballs'. Yum.

And here is the recipe, straight from the book:

Say the authors: 

"Without putting words or cake in your mouth, repeat after us, “You CAN HAVE your cake and eat it too!” ‘Eat Fat Be Thin’ shows you how! In fact, News Flash: Good Fats help you to lose weight!

“We are often asked how do we stay thin, what do we eat and why are we cooking and eating cakes all the time?

"These wheat free, dairy free and sugar free recipes are so easy to do. The kids get to enjoy them too and the bonus is; the good fats they consume, is great for the ir developing nervous systems!”

Andi and Natalie take us on a journey of sharing their favourite desserts which are not only delicious but are guilt free and actually good for you!

Andi Lew is an advocate for natural health, inspiring patients at the wellness centre she owns with husband Dr Warren Sipser, toward optimal health. She’s an accomplished Australian TV presenter, published author, certified infant massage instructor, qualified chiropractic assistant and co–author of ‘7 Things Your Doctor Forgot to Tell You’ and author of ‘The Modern Day Mother’.

Natalie Kringoudis is passionate about holistic and natural living; which led her to follow her career path as a Doctor of Chinese Medicine and Acupuncturist. Natalie established her fertility and wellness clinic, The Pagoda Tree as she recognised the need for clients to access holistic health care within a supportive environment. Natalie has supported hundreds of patients both locally and across Australia. Now specialising in fertility, she combines both western and eastern treatments to achieve the best outcome and be at the front of the fertility field. She is a registered practitioner of The Traditional Chinese Medicine Board and author of ‘Fertilise Yourself’.

Dr Damian Kristof was asked to write the foreword for ‘Eat Fat, Be Thin’ because it is in line with his philosophy and how he cares for his patients.

"Getting the skinny on fat has never been so easy. Good fats, bad fats, not getting fat; it’s all wrapped up tight in this snack size myth buster. Andi and Nat have done a great job!", says Dr Kristof, who is also a TV presenter of New Zealand's 'Downsize Me' and naturopath, nutritionist and chiropractor.

He adds: "Having been in the health and wellness industry for nearly 20 years, I’ve seen a heap of trends and fads come and go. Despite the many detractors of health and wellbeing in the media, Andi continues to rise above the rubble of poor quality information and sheds bright and new light on tricky subjects regarding health and individual health choices.”

Do you know much about chia seeds? I have been adding these babies to my twins' muffins for years now, and they are none the wiser, though the benefits are huge.

Lily Lee from ‘The Chia Seeds Co.’ says, "We love the recipes using our chia seeds in the orange and chia seed cake! Chia is the richest combined plant source of Omega 3, fibre, protein and antioxidants and also has the perfect 3 to 1 ratio of Omega 3 and Omega 6 essential fatty acids!”

Andi Lew and Dr Natalie Kringoudis have joined forces in couture cookery because they are both health professionals looking after and inspiring women of all ages to be healthy and stay thin. They says their fans and followers have been waiting for this information on how to eat really well by including ‘good’ fats in their diet that actually help you to lose weight.

Recipes include tantalizing chocolate berry torte, raw chocolate brownies and orange and chia seed cake

Eat Fat, Be Thin – available in book stores now - RRP $24.95 E-book $12.95.