Hello my lovelies! As today is World Gin Day I thought I would do a round-up of all the recipes on here that feature gin. It turns out though that I’ll sling a splash of gin into pretty much anything, so rather than present you […]
Allegedly it’s spring here in the UK. The weather has yet to get the memo. All too often it’s still cold and wet and grey. So obviously, with cinco de mayo coming up, I’m going to make myself a few of these and pretend that I’m somewhere warm and sunny!
These are a nice alternative to a traditional margarita, very refreshing and not quite as tart. As some people claim that coconut water is good for you then that must mean that this is a health drink too right…?
juice of half a lime
125ml chilled coconut water
30ml tequilla (I use Patron Silver)
15ml simple syrup
Shake all the ingredients together with plenty of ice and then pour into the glass of your choice, with or without extra ice. Garnish with slices of lime and a salt rim if you like.
So you’ve heard of lemon drizzle cake right? Well soak cake is what happens when you make a little too much delicious drizzling syrup and don’t want to waste any of it! Seriously, this cake is literally drenched in deliciously fragrant, sweet, sticky syrup. Because […]
If you follow me on twitter or instagram I hope you’ve been enjoying my recipe advent calendar and have been getting lots of lovely festive foodie ideas! Seeing as it’s Christmas soon I thought I’d treat you to an extra post this week, you’re worth […]
If anyone can think of a catchier name for this then I would love to hear it. It is a bit of a mouthful, no pun intended.
I’ve met quite a few Americans who find the fact that we Brits often refer to dessert as pudding a little odd. We also refer to things that quite clearly are not pudding as pudding (e.g. Yorkshire pudding, steak & kidney pudding, black pudding) but that’s a whole other post! In America ‘pudding’ is pretty much only used to refer to a thick custardy dessert with the exception of bread and butter pudding, although over there it’s just called bread pudding. They seem to love it though, maybe it works so well because their bread is so sweet.
Anyway, I was thinking of how to make bread and butter pudding into something really special. The answer is obviously to add chocolate and use the richest, fattiest ‘bread’ you can find – cue the croissants!
butter for greasing
6 croissants (ideally a little stale)
125g cherry jam
75g dark chocolate (roughly chopped)
3 tsp brandy (optional but really good!)
1 tsp vanilla extract or paste
Grease a baking dish with butter.
Slice the croissants in half horizontally and spread the cut sides with the jam. Arrange them in the baking dish, scattering the chopped chocolate amongst them.
Whisk together the remaining ingredients in a jug, ensuring that they are really well blended. Pour this custard mixture over the croissants and then set the whole lot to one side for 15 minutes so that the croissants can soak up the custard. Pre-heat your oven to 190°c.
Bake for 35 minutes, until the custard is softly set. Cover the top with some foil if it starts to get too brown. Leave to stand for five minutes before serving.
The other day I came across something new (to me) and exciting called a tiger lemon. If you’ve never seen one then it’s got green and yellow striped skin and it should have pale pink flesh. (The ones I bought didn’t so this may be a bit hit and miss.)
I decided that this magical new fruit deserved something a little more special than just becoming ‘ice and a slice’ in a G & T.
A Tom Collins is a wonderfully refreshing drink and a dash of elderflower cordial in place of the simple syrup adds a little more interest to it.
I’ve added a couple of drops of Peychauds bitters to compensate for the lack of colour in my tiger lemons but you don’t really have to. You don’t even have to use tiger lemons if you can’t find them, any old lemon will be turned into a star by this drink.
juice of two lemons
50ml elderflower cordial
70ml gin (I used Aviation)
dash of Peychauds bitters (optional)
Shake together the lemon juice, elderflower cordial, gin and bitters (if using) with a handful of ice and then pour into a couple of tumblers filled with ice. Top up with the soda water and garnish with a maraschino cherry and a slice of lemon. Cheers!
I actually created this cocktail to serve before our Burns Night supper but look at how pretty it is! It’s perfect for Valentines day too. I wouldn’t recommend using a really, really, peaty whisky in this but you should still choose something nice and smooth, […]