Guest Blog Post From www.theweddingsecret.co.uk

13 IDEAS FOR INCORPORATING GREENERY AND PLANTS INTO YOUR BOUQUET

Incorporating greenery and foliage in a bridal bouquet is not only trendy but a good way of adding balance to your arrangement. Greenery can be used to enhance the texture, colour, scent, shape, elegance and meaning of your bouquet. Another advantage of using foliage is that they are generally cheaper than flowers. You can choose to go all green or blend in a few filler stems with your chosen blooms. Here are 13 of the top choices for greenery that you can add to your wedding bouquet.

 

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Molucella

Also called Bells of Ireland, this filler greenery is great for enhancing the texture of your bouquet and at the same time adding vertical height to the arrangement.
Dusty Miller

The green leaves of this plant have a velvet-like feel and blend well with Peonies, Roses and other flowers with heavy petals.
Ferns

The rich ever green colour of this greenery is a great way of incorporating nature into your bouquet. They also add texture and grace to the bundle. The best thing about ferns is that you can find them in varied forms and all that you have to do is to choose the species that meets your needs.

 

 

Lily of the valley

The flower depicts elegant contrast with its tiny white blooms against broad green leaves. It is a great filler flower choice for small and alternative bouquet.
Myrtle

The use of the plant for weddings started with the Hebrews and it is one of the centrepieces in royal bridal bouquets. The shrubby look of the foliage and its rich green coloured leaves is a great way of adding height and weight to your arrangement.
Ivy

The loose and flowing appearance of the Ivy will give your bouquet colour, rhythm, shape and breadth. It complements almost every flower and can suit any arrangement.
Succulents

They are a perfect way of enhancing the visual appeal of your bouquet and can complement red, purple, orange, pink and yellow blooms. They also give the arrangement a fresh look, weight and shape.

 


Air Plants

They are not only trendy but naturally sophisticated as well. The plant is good for adding dimension, vibrance, movement and a cascading look to your bouquet. You can blend air plants with any bloom and they are suitable for both small and big arrangements.
Eucalyptus

Adding Eucalyptus leaves into your bouquet is a great way of enhancing its texture, height, volume and colour. For a rougher feel and a more natural look, you can use seeded eucalyptus. The natural sweet scent of the plant will also keep you feeling fresh all through your big day.

 

Thistles

They come in a wide variety and are a perfect choice when you need texture, volume, colour and height for your bouquet. They are a symbol of pride and hence you can incorporate them into your bundle to enhance its grace.

 


Green Statice

These are a perfect filler flower for bouquets and besides giving it a more natural look they add a dimension of height as well. The flower can be used to complement blooms of any colour, add a certain theme or be used to complement the main theme.
Bupleurum

The plant is an awesome choice for a filler and greenery in a bridal bouquet. It enhances the cascading appearance of the arrangement and gives it a subtle texture.

 


Green China Berries

The small green berries on firm and woody stems are an artistic way of achieving style and also for adding a vertical dimension with your bouquet. Their overflowing appearance when paired with other blooms gives your arrangement a more vibrant feel.

 

There are plenty of other ways to incorporate greenery into your bouquet but these are our favourite. Remember, you don’t just have to have a bouquet of roses, foliage is as beautiful as any flower as well!

Pancake Day!

In my opinion, you can’t beat a stack of light, fluffy and dripping with maple syrup – American style pancakes.

Here is a perfect recipe for the only meal you should be serving tonight – on the only night that its acceptable to serve dessert for dinner!  Enjoy!

American Style Pancake Recipe

Makes around 10 small pancakes – feeds 2 to 3

135g of plain flour

1 teaspoon of baking powder

A pinch of salt

2 tablespoons of caster sugar

130ml of milk

1 large egg

2 tablespoons of melted butter

A little butter and vegetable oil for frying.

Mix together all of the dry ingredients in a large bowl.  Add the egg and start to beat with a whisk, slowly adding the milk and melted butter to the mix.  Keep whisking until you have a thick batter.

Heat a little butter and dash of vegetable oil in a frying pan, on a medium/high heat.  When the oil and butter start to bubble spoon in 3 to 4 dollops of the pancake mixture (try to leave a little space between each pancake).  When you notice little bubbles appearing on the top of the pancakes (after about a minute or two) its time to turn them over. The second side doesn’t usually take as long as keep an eye on them.

Serve your pancakes hot with whatever you fancy… Our favorites include:

Maple syrup, Nutella, lots of fresh fruits and lightly whipped cream!

 

The Perfect Yorkshire Pudding

Sometimes the simplest things give you the most pleasure….

It’s taken me a long time to perfect my Yorkshire pudding recipe and here it is in all its simplistic glory.  You no longer need to buy the ready made version.  My greedy family need at least three Yorkshires each, so here is the recipe making twelve – perfect for my family of four.  This recipe should give you the perfect Yorkshire, soft and airy, but with crispy edges.yorkshire pudding

Heat your oven – nice and hot – 220C

Using a deep muffin tin (12 hole), give each hole a good glug of vegetable oil and pop in your hot oven for at least five minutes.

In a large mixing bowl, measure 6oz of plain flour – season generously with salt and pepper.

Pour 6 fl oz of milk and 4 fl oz of water into a measuring jug.

Crack two eggs into the bowl with the flour and start mixing with a whisk.

Slowly add your milk and water mixture a little at a time, until you have a silky, pale, golden mixture.

Remove your hot muffin tin from the oven and distribute your mixture evenly.  The oil should sizzle as your pour the mixture in.

Pop back in your hot oven for around 18 minutes.  You can either serve these straight away or set aside and re-heat later.

You won’t be disappointed!  Enjoy!

Donald Trump’s Lunch

I can’t help but wonder.. what is on the President’s daily menu now that he has taken office?

Maybe, he’ll stroll down to The White House canteen and eat with his colleagues, showing them that he’s one of the team?  Or maybe he’ll pop back to his private quarters for a quick bite where Mrs Trump has laid out a mouth watering spread?

Both of the above I find doubtful.  Isn’t it more likely that he has a tailored menu with his choice of favorites cooked to order and then butler served on a silver tray to him at his leisure?2015-01-29-HumblePie

So, what would be on the call order menu?  Would there be Mexican food, would there be any imported products or would he stick purely to an American menu – sourced and prepared by an all star American team of chefs?  Whatever is on his menu now will surely changed in the coming days, possibly the addition of humble pie?

Any suggestions?

Wedding Drinks – “How many bottles do we need?”

Often the wedding receptions that we cater are held in marquees or venues where our couples can provide their own drinks, this can provide a huge cost saving.  We don’t charge corkage to serve our client’s drinks – it’s just part of what we do.

One question we are always asked… “How many bottles do we need?”

Below is a guide and a few tips on making sure you don’t run out and you don’t end up with too much left over!

Drinks Reception

The average length of time for drinks receptions is around one and a half hours.  You can expect that around 90% of your guests will be drinking alcoholic drinks.  We often serve Champagne, Prosecco, Pimms, Aperol Spritz or simple cocktails.  Elderflower cordial and sparkling water being the preferred choice of soft drink.

So, if you are planning on serving Champagne or Prosecco you can expect your guest to drink 3 to 4 glasses each, this equates to 1/2 to 2/3 of a bottle per person.

So as a rough guide….

100 guests = 50 to 60 bottles drinks reception

Wedding Breakfast

Most couples serve red and white wine to their guests during the wedding breakfast, along with still and sparkling water.  As a general rule of thumb, more guests will drink white wine, but this can depend on time of year and your menu choices.

You can expect most guests to drink approximately 2/3 of a bottle of wine during the wedding breakfast.

You should allow half a bottle of water per person, especially if it is a hot day.

So as a rough guide…

100 guests – 70 bottles of wine, 40 white and 30 red

100 guests – 50 bottles of water

Don’t Forget The Toasts

When pouring toasts prior to speeches, we would expect to get 7 glasses per bottle poured.

So as a rough guide…

100 guests – 15 bottles of Champagne or Prosecco

Money Saving Tips

You can pick up some fantastic deals in all of the supermarkets on wines, Champagne and spirits, especially around Christmas time.  If you have space to store, stock up then.

Negotiate a ‘sale or return’ basis with your supplier.  That way any drinks that you don’t use can be returned and refunded.  The drinks will need to be returned in the same condition as they were purchased, labels intact and in boxes usually.  Make sure your caterer is aware of this.

The Easiest And Best Chocolate Brownie Recipe

Chocolate brownies can be a chore to make, lots of separate bowls and pans to wash up at the end. Well, this recipe is different!  So quick, easy and gives perfect results – I just had to share it!

The perfect brownie should be crispy and slightly chewy on the outside, with a soft, fudgy centre. Feel free to experiment, adding nuts and dried fruits.

Ingredients:

100g unsalted butter

150g dark chocolate (70% cocoa)

2 medium eggs

150g plain flour

150g caster sugar

150g soft brown sugar

Method:

Pre-heat oven 160C.

Grease an oven proof dish (approx. 18x22cm) and line with non-stick baking parchment.

Melt the butter and 100g of the dark chocolate in a large pan over a very low heat.

Once melted, add both types of sugar and mix well until you have dark paste.

Add the two eggs and mix until combined.

Chop the remaining 50g of chocolate in chunks

Add the flour and once it’s almost mixed in, add the chocolate chunks.

Pop the mixture into your dish and cook for approximately 20 minutes. Check it at this stage. You’ll know it ready when the edges look cooked and crisp, the top should be cracked but still squidgy in the middle.

When you think it’s ready, allow to cool completely in the oven dish and then cover and pop it in the fridge. This brownie recipe freezes incredibly well and will be happy in the fridge for at least a week.

Enjoy!!!