Not so much a cupcake as we have come to know recently here in the UK, more of a Christmas fairy bun!
INGREDIENTS
3 eggs
6oz Castor or soft brown sugar
6oz SR Flour
6 oz baking marg
2 teaspoons mixed spice
3 tablespoons sweet mincemeat
METHOD
Have never been a fan of cream the sugar and marg etc etc so basically I just throw it all in a bowl bar the mincemeat, whisk with electric whisk until soft and creamy
Add mincemeat and mix well
Spoon into bun cases (makes 15/18)
Bake in fan oven at 160 for 15/20 minutes (will brown very quickly so keep an eye on them)
When cooked, cool on a wire rack and then dust with icing sugar
Thursday 23 December 2010
Tuesday 21 December 2010
Baileys Ice Chocolate Cappuccino
For once, words fail me. I cant even begin to describe just how decandent this cocktail really is.
50ml Baileys Original
2 scoops of vanilla ice cream
50g milk chocolate, chopped
100ml of milk
50ml Baileys Original
2 scoops of vanilla ice cream
50g milk chocolate, chopped
100ml of milk
Powdered chocolate
METHOD
Warm the milk in a small pot until it’s approximately body temperature.
Add the Baileys and the chocolate and stir until the chocolate is melted.
Place the scoops of ice cream in a glass.
While the milk mixture is still warm, pour it into a coffee plunger and pump the plunger up and down until the milk is very aerated and foamy.
Pour over the ice cream and then dust with the powdered chocolate!
Rosemary Flavoured Olives
Love them or loathe them...these delicious olives are perfect to serve whilst your party guests are mingling and enjoying their drinks
INGREDIENTS
600g Black olives
1 sprig rosemary, leaves finely chopped
4 sundried tomatoes chopped
1 tablespoon extra virgin olive oil (can use flavoured oils if preferred)
METHOD
Drain and rinse olives to remove brine
Place with other incredients in airtight container
Shake & leave for up to 1 week
Remove from fridge and drain from oil and allow to reach room temperature before serving
INGREDIENTS
600g Black olives
1 sprig rosemary, leaves finely chopped
4 sundried tomatoes chopped
1 tablespoon extra virgin olive oil (can use flavoured oils if preferred)
METHOD
Drain and rinse olives to remove brine
Place with other incredients in airtight container
Shake & leave for up to 1 week
Remove from fridge and drain from oil and allow to reach room temperature before serving
Festive Cranberry Vodka
Am a little bit late with this one, because although it can be prepared in minutes...it takes 2 weeks for the vodka to infuse the flavours. Although I have used it after 10 days, so maybe just in time for New Year?
INGREDIENTS
250g Cranberries fresh or frozen. (I have also used frozen raspberries in place of cranberries)
1 lt bottle vodka
175g castor sugar
METHOD
If using a solid berry such as cranberry prick the skin a few times with a cocktail stick or a fork
Place in a large steralised jar
Layer with Sugar
Pour on vodka
Seal
Shake & shake daily for 2 weeks
Serve chilled in shot glasses
INGREDIENTS
250g Cranberries fresh or frozen. (I have also used frozen raspberries in place of cranberries)
1 lt bottle vodka
175g castor sugar
METHOD
If using a solid berry such as cranberry prick the skin a few times with a cocktail stick or a fork
Place in a large steralised jar
Layer with Sugar
Pour on vodka
Seal
Shake & shake daily for 2 weeks
Serve chilled in shot glasses
Sunday 19 December 2010
Indulgent Eggnog
A definite must for any Christmas gathering. So quick and easy to make.
INGREDIENTS
6 eggs
750ml double cream
500ml WHOLE milk
125ml Brandy
125ml Dark Rum
1/2 teaspoon vanilla extract
1/2 teaspoon fresh gound nutmeg (dried will do if you really must)
225g Castor Sugar
METHOD
In a medium bowl, beat the eggs together hard until they're very frothy.
Add sugar and continue beating.
Sprinkle in nutmeg and vanilla.
Continue beating.
A little at a time, add in the whipping cream, continuing to beat.
Again, only a little at a time, beat in the milk.
Finally, beat in the rum and brandy.
Give your arms a break from all that beating by putting the eggnog in the fridge to chill for 1 or 2 hours.
Serve cold.
INGREDIENTS
6 eggs
750ml double cream
500ml WHOLE milk
125ml Brandy
125ml Dark Rum
1/2 teaspoon vanilla extract
1/2 teaspoon fresh gound nutmeg (dried will do if you really must)
225g Castor Sugar
METHOD
In a medium bowl, beat the eggs together hard until they're very frothy.
Add sugar and continue beating.
Sprinkle in nutmeg and vanilla.
Continue beating.
A little at a time, add in the whipping cream, continuing to beat.
Again, only a little at a time, beat in the milk.
Finally, beat in the rum and brandy.
Give your arms a break from all that beating by putting the eggnog in the fridge to chill for 1 or 2 hours.
Serve cold.
Cucumber & Prawn Canapes
These delicious little nibbles are very quick and easy to make, make plenty tho cos they will disappear
INGREDIENTS
Cucumber Sliced thickly
100g Prawns
200g Soft Cheese
1 teaspoon finely grated lemon zest
INGREDIENTS
Cucumber Sliced thickly
100g Prawns
200g Soft Cheese
1 teaspoon finely grated lemon zest
Warm St Clements (Non alcoholic spiced drink)
One for the drivers!!!
INGREDIENTS
1 Orange
1 lemon
1 mulled wine spice sachet (if not available use the spice quantities in my recipe for Spiced apple cider)
Bottle of ginger ale (mixer)
4 cloves
METHOD
Zest and Juice the orange & Lemon
Heat in a saucepan with the Ginger ale and mulled wine sachet, simmer for 20 minutes
Serve warm with slices of lemon or orange
****** You can add alcohol to this if you wish, Brandy, Whisky or Cointreau work well :-)
INGREDIENTS
1 Orange
1 lemon
1 mulled wine spice sachet (if not available use the spice quantities in my recipe for Spiced apple cider)
Bottle of ginger ale (mixer)
4 cloves
METHOD
Zest and Juice the orange & Lemon
Heat in a saucepan with the Ginger ale and mulled wine sachet, simmer for 20 minutes
Serve warm with slices of lemon or orange
****** You can add alcohol to this if you wish, Brandy, Whisky or Cointreau work well :-)
Thursday 16 December 2010
Mini Thai Fishcakes
Although I have miniaturised these delicious thai fishcakes for the purpose of serving as a party nibble, you can also make them bigger and serve as a main course
INGREDIENTS
450G White fish (cod, haddock, whiting etc)
2 spring onions, finely sliced
1 red chilli deseeded and very finely chopped
Fresh Coriander leaves, finely chopped (about 2 tablespoons)
1 tablespoon lime juice
2 tablespoons groundnut oil (or vegetable oil)
METHOD
Place all ingredients in food processor and blitz until minced finely ( you still want little bits of fish etc to be visible)
Divide mixture into 4 even sized portions
Divide each into 4 again, and form into little balls with your hands, place them on a cool flat surface and flatten with the palm of your hand
When you have made 16 little patties, place them on a plate and cover with clingfilm and place in fridge for 2 hours to allow mixture to form so it wont break up on cooking.
Heat oil in a shallow frying pan, and cook fishcakes in batches of 4 for approximately 1 minute on each side. Keep warm in oven until ready to serve.
Serve with Sweet Chilli dipping sauce
INGREDIENTS
450G White fish (cod, haddock, whiting etc)
2 spring onions, finely sliced
1 red chilli deseeded and very finely chopped
Fresh Coriander leaves, finely chopped (about 2 tablespoons)
1 tablespoon lime juice
2 tablespoons groundnut oil (or vegetable oil)
METHOD
Place all ingredients in food processor and blitz until minced finely ( you still want little bits of fish etc to be visible)
Divide mixture into 4 even sized portions
Divide each into 4 again, and form into little balls with your hands, place them on a cool flat surface and flatten with the palm of your hand
When you have made 16 little patties, place them on a plate and cover with clingfilm and place in fridge for 2 hours to allow mixture to form so it wont break up on cooking.
Heat oil in a shallow frying pan, and cook fishcakes in batches of 4 for approximately 1 minute on each side. Keep warm in oven until ready to serve.
Serve with Sweet Chilli dipping sauce
Maple Mustard Mini Sausages
This is soooo easy to do and tastes wonderful. No party no matter how posh is complete without the good old cocktail sausage. This just gives them a little bit of smoky jazziness.
INGREDIENTS
Maple Syrup
Wholegrain mustard
Cocktail Sausages
METHOD
Mix equal amounts (1 tablespoon will be enough for 500g sausages) maple syrup with mustard in a bowl.
Place sausages on a baking tray
Coat sausages with mixture
Cook sausages as per instructions, ocassionally turning and recoating with the mixture
Serve warm
INGREDIENTS
Maple Syrup
Wholegrain mustard
Cocktail Sausages
METHOD
Mix equal amounts (1 tablespoon will be enough for 500g sausages) maple syrup with mustard in a bowl.
Place sausages on a baking tray
Coat sausages with mixture
Cook sausages as per instructions, ocassionally turning and recoating with the mixture
Serve warm
Tuesday 14 December 2010
Mini Poppadom Canapes
These delicious little party nibbles are so quick and easy to rustle up. The recipe for this isnt really an exact science as how much you need will be dependent on how many guests you have. As a general rule, use equal amounts of cucumber and tomato and 1/3 of onion. Its not a good idea to make these in advance as they can go soggy :-(
INGREDIENTS
Bags of Mini Poppadoms
Finely Diced Red Onion
Finely diced and deseeded tomatoes and cucumber
Mango Chutney
Lime Juice
Pinch of Salt
Fresh Coriander leaves
METHOD
Not so much a method as an assembly on this one.
Place onion, tomato and cucumber in a bowl, add a splash of lime juice and some mango chutney (enough to ensure it will stay on the poppadom, but not too sticky)
Place a coriander leaf on each mini poppadom, top with a teaspoon of the salad mixture
Serve
Spiced Party Nuts
Serve these delicious nuts with pre dinner drinks or fill decorative jars and give as gifts!
INGREDIENTS
2 Tbsp Olive Oil - I used Chilli infused
500g Mixed unsalted nuts
2 tablespoon soft brown sugar
1 teaspoon rock salt
3 rosemary sprigs, finely chopped
1 1/2 tsp Cumin Seeds
1 1/2 tsp Ground Cinnamon
1 tsp Chilli Powder
METHOD
Heat the oil in a wide bottomed pan, add nuts and then the rest of the ingredients
Stir continually until toasted DO NOT LET THEM BURN
Pour out onto greaseproof paper and allow to cool
Serve!
INGREDIENTS
2 Tbsp Olive Oil - I used Chilli infused
500g Mixed unsalted nuts
2 tablespoon soft brown sugar
1 teaspoon rock salt
3 rosemary sprigs, finely chopped
1 1/2 tsp Cumin Seeds
1 1/2 tsp Ground Cinnamon
1 tsp Chilli Powder
METHOD
Heat the oil in a wide bottomed pan, add nuts and then the rest of the ingredients
Stir continually until toasted DO NOT LET THEM BURN
Pour out onto greaseproof paper and allow to cool
Serve!
Sunday 12 December 2010
Fondant Peppermint Creams
These are soooo easy to make, and kids love helping too!
INGREDIENTS
400g Icing Sugar
1 egg white
1 teaspoon lemon juice
Peppermint essence
Green food colouring (not essential)
METHOD
Place egg white in a large bowl and whisk until peaked
Add lemon juice and 1/4 of icing sugar, mix well, add another 1/4 of icing sugar and repeat process until you have a soft pliable dough.
Add peppermint essence and knead thoroughly - i havent specified how much essence here as all essences have varying strengths, and it is very much a matter of personal taste. I use about a teaspoon and half.
Divide mixture in half, add green food colouring to half and knead well to mix.
Dust a work surface and rolling pin with icing sugar and roll out fondant, cut shapes with cutters and place on greaseproof paper for approximately 2 hours to dry out
You can coat or drizzle with chocolate at this stage if you wish
INGREDIENTS
400g Icing Sugar
1 egg white
1 teaspoon lemon juice
Peppermint essence
Green food colouring (not essential)
METHOD
Place egg white in a large bowl and whisk until peaked
Add lemon juice and 1/4 of icing sugar, mix well, add another 1/4 of icing sugar and repeat process until you have a soft pliable dough.
Add peppermint essence and knead thoroughly - i havent specified how much essence here as all essences have varying strengths, and it is very much a matter of personal taste. I use about a teaspoon and half.
Divide mixture in half, add green food colouring to half and knead well to mix.
Dust a work surface and rolling pin with icing sugar and roll out fondant, cut shapes with cutters and place on greaseproof paper for approximately 2 hours to dry out
You can coat or drizzle with chocolate at this stage if you wish
Saturday 11 December 2010
Mini Yorkshire Pudding Party Nibbles
Oh my god, these little treasures are so morish, one is never enough.
2 minutes will make them, and you serve them cold so no need to worry about keeping them warm.
INGREDIENTS
Mini Yorkshire Puddings (allow 2 per guest)
Thin Slices of Roast Beef (the kind you buy from the deli counter)
Rocket or Watercress (chopped)
Horseradish sauce or Hoi Sin Sauce
METHOD
Cook Yorkshires according to package, the smaller you can get the better but try to make sure they are deep enough to allow for a decent filling. Aunt Bessie is my choice.
When cooled, place a small amount of sauce in the bottom, wrap meat and place inside, top with rocket or watercress and add another dollup of sauce on top (i love that word, dollup!,)
Serve.
***Hint, if you feel your yorkshires are a little on the large side, slice the meat into strips so its easier for guests to eat ***
2 minutes will make them, and you serve them cold so no need to worry about keeping them warm.
INGREDIENTS
Mini Yorkshire Puddings (allow 2 per guest)
Thin Slices of Roast Beef (the kind you buy from the deli counter)
Rocket or Watercress (chopped)
Horseradish sauce or Hoi Sin Sauce
METHOD
Cook Yorkshires according to package, the smaller you can get the better but try to make sure they are deep enough to allow for a decent filling. Aunt Bessie is my choice.
When cooled, place a small amount of sauce in the bottom, wrap meat and place inside, top with rocket or watercress and add another dollup of sauce on top (i love that word, dollup!,)
Serve.
***Hint, if you feel your yorkshires are a little on the large side, slice the meat into strips so its easier for guests to eat ***
Peppermint Aero Cheesecake
This gorgeous cheesecake is so quick and easy to make. You can make individual ones in ramekins or small tumblers, or make a square one and cut into bitesize nibbles for your guests.
INGREDIENTS
125g Digestive Biscuits
75g butter
250g Mascarpone cheese
568ml double cream
135g Mint Aero Chocolate (either bars or Aero bubbles)
1/2 tablespoon Mint Essence (or more if you want it really minty)
100g icing sugar
METHOD
Place digestive biscuits in food processor and blitz until breadcrumb like
add butter and blizt until mixed (no need to melt the butter)
Turn base into a loosebottomed cake tin or place in individual dishes
Chill for 30 mins
Whilst chilling, put cream, mascarpone, icing sugar and mint essence in a bowl and whisk until thick.
Blitz aero in food processor, add to the mix.
Spoon over the base and chill for at least 2 hours/
Drizzle with melted white chocolate or grated Aero. You could add a splash of green food colouring if you wish,
INGREDIENTS
125g Digestive Biscuits
75g butter
250g Mascarpone cheese
568ml double cream
135g Mint Aero Chocolate (either bars or Aero bubbles)
1/2 tablespoon Mint Essence (or more if you want it really minty)
100g icing sugar
METHOD
Place digestive biscuits in food processor and blitz until breadcrumb like
add butter and blizt until mixed (no need to melt the butter)
Turn base into a loosebottomed cake tin or place in individual dishes
Chill for 30 mins
Whilst chilling, put cream, mascarpone, icing sugar and mint essence in a bowl and whisk until thick.
Blitz aero in food processor, add to the mix.
Spoon over the base and chill for at least 2 hours/
Drizzle with melted white chocolate or grated Aero. You could add a splash of green food colouring if you wish,
Friday 10 December 2010
Caramelised Party Nuts
Oh my god, this recipe is sooooooo delicious, you will need to make double the quantity if you plan on giving any to your guests!
INGREDIENTS
6 tbsp Cointreau or Grand Marnier (brandy will also work)
140g powdered sugar (icing sugar)
Mixed nuts (such as pecan, brazil, hazelnut and almond)
METHOD
Place all ingredients in a heavy bottomed saucepan and heat over a medium heat until caramelised! Simples :-)
Place on greaseproof paper until cold, break and serve
*** NOTE...you must stir continuiously, and if icing sugar starts to stick to bottom of saucepan (which it might), transfer to an oven proof dish and place under a low grill, turning evenly to ensure nuts dont burn. Or use a cooks blowtorch.
6 tbsp Cointreau or Grand Marnier (brandy will also work)
140g powdered sugar (icing sugar)
Mixed nuts (such as pecan, brazil, hazelnut and almond)
METHOD
Place all ingredients in a heavy bottomed saucepan and heat over a medium heat until caramelised! Simples :-)
Place on greaseproof paper until cold, break and serve
*** NOTE...you must stir continuiously, and if icing sugar starts to stick to bottom of saucepan (which it might), transfer to an oven proof dish and place under a low grill, turning evenly to ensure nuts dont burn. Or use a cooks blowtorch.
Wednesday 8 December 2010
Smoked Mackerel Pate (Starter or Party food)
You can make this delicious pate with most smoked fish. Or indeed with cooked salmon or tuna. I like to use peppered mackerel for this recipe. Gives it a kick, but you can use normal.
INGREDIENTS
150G smoked peppered mackerel
50g cream cheese (Philadelphia)
30ml lemon juice
1/4 teaspoon Cayenne pepper
1 tablespoon Olive oil
METHOD
Remove all skin from fish and place in food processor with cream cheese, lemon juice, & olive oil.
Blitz until smooth
Spoon into individual ramekins (4) or a large dish, sprinkle with cayenne and place covered in fridge for at least 2 hours to chill
Serve with homemade melba toasts or fresh crusty bread
INGREDIENTS
150G smoked peppered mackerel
50g cream cheese (Philadelphia)
30ml lemon juice
1/4 teaspoon Cayenne pepper
1 tablespoon Olive oil
METHOD
Remove all skin from fish and place in food processor with cream cheese, lemon juice, & olive oil.
Blitz until smooth
Spoon into individual ramekins (4) or a large dish, sprinkle with cayenne and place covered in fridge for at least 2 hours to chill
Serve with homemade melba toasts or fresh crusty bread
Sticky Oriental Chicken Drumsticks and Wings
This fabulously morish dish is a brilliant for finger buffets. Cheap and easy to make, it will go down a treat.
Ingredients
8 chicken drumsticks
8 chicken wings
3tbsp runny honey
2tsp Chinese five spice
1tbsp soy sauce
2 garlic cloves, peeled and crushed
5cm piece fresh ginger, peeled and grated
3tbsp orange marmalade
1tsp grated orange zest
1tbsp sesame oil
METHOD
Mix all ingredients except chicken in a bowl.
Slash the chicken drumsticks three or four times each with a knife and place in a bowl with the chicken wings.
Pour marinade over the chicken and leave for at least 2 hours, turning occasionally.
Bake in fan oven @ 175 for 45 mins to an hour.
Serve warm
Ingredients
8 chicken drumsticks
8 chicken wings
3tbsp runny honey
2tsp Chinese five spice
1tbsp soy sauce
2 garlic cloves, peeled and crushed
5cm piece fresh ginger, peeled and grated
3tbsp orange marmalade
1tsp grated orange zest
1tbsp sesame oil
METHOD
Mix all ingredients except chicken in a bowl.
Slash the chicken drumsticks three or four times each with a knife and place in a bowl with the chicken wings.
Pour marinade over the chicken and leave for at least 2 hours, turning occasionally.
Bake in fan oven @ 175 for 45 mins to an hour.
Serve warm
Monday 6 December 2010
Yummy Peppermint & White Chocolate Mousse
This light refreshing mousse is very easy to make and is so delicious. I have also made it with dark chocolate, but the white chocolate version is much richer.
INGREDIENTS
250g White Chocolate
250ml Double cream
1 egg white
1 teaspoon peppermint essence (or more according to taste)
Chocolate coated mint leaves to decorate.
METHOD
Melt chocolate in a bowl over a saucepan of simmering water. When its all melted, allow to cool but not set.
In another bowl, whisk cream, egg whites and peppermint essence until consistancy of a thick cream
Gently fold the cream mixture into the melted cooled chocolate. Do a taste check and add more essence if required. I tend to find that some mint essences are stronger than others.
Divide between 6 small glasses (ideally shot glasses) and allow to chill in fridge for an hour.
Decorate with a small mint leaf on top. You can use a small amount of the melted white chocolate to coat the leaves and allow to set.
INGREDIENTS
250g White Chocolate
250ml Double cream
1 egg white
1 teaspoon peppermint essence (or more according to taste)
Chocolate coated mint leaves to decorate.
METHOD
Melt chocolate in a bowl over a saucepan of simmering water. When its all melted, allow to cool but not set.
In another bowl, whisk cream, egg whites and peppermint essence until consistancy of a thick cream
Gently fold the cream mixture into the melted cooled chocolate. Do a taste check and add more essence if required. I tend to find that some mint essences are stronger than others.
Divide between 6 small glasses (ideally shot glasses) and allow to chill in fridge for an hour.
Decorate with a small mint leaf on top. You can use a small amount of the melted white chocolate to coat the leaves and allow to set.
Sunday 5 December 2010
Cheats Tiramisu
Ok, so strictly speaking this isn't a Tiramisu that an Italian Mamma would be overly pleased about, infact I think she may throw her hands in the air and run off screaming obscenities....however, its easy and quick to make and tastes delish!!!!!
A real Tiramisu calls for Marsala, not that easy to find in Northern Ireland, so I have substituted and use Tia Maria as I find it blends so well with the coffee (obviously) , however you can use sherry or madeira wine if you have any.
Ingredients
2 Cartons Double Cream (I use Elmlea light) approx 568 ml
250g Mascarpone
1 Packet Boudior Biscuits (Trifle fingers to you and me)
5 tablespoons soft brown sugar
200ml Tia Maria.
200 ml strong black coffee made from 2 tablespoons coffee, 200ml water...then add 100ml from your 200 ml of Tia Maria
2 Teaspoons Cocoa Powder
50g grated dark chocolate
Method....
So simple
Add Tia Maria, cream, sugar, and Mascarpone into a large bowl and whisk intil the consistancy of thick cream.
In a separate flat bowl, make your coffee mixture and soak a finger biscuits at a time for a few seconds (dont let them go soggy and break).
Lay half your finger biscuits in an oblong or square dish .
Cover with half the mixture, half the grated chocolate and half the cocoa powder ( i put the cocoa powder though a tea strainer or a sieve to make sure no lumps).
Repeat above, layering the rest of the fingers on top and coat with the remaining cocoa powder and chocolate.
Leave in the fridge overnight or at least 4 hours. This tends to taste better the next day when the flavours have fused together. Depending on how big the portions you give are, this will serve up to 10 people
A real Tiramisu calls for Marsala, not that easy to find in Northern Ireland, so I have substituted and use Tia Maria as I find it blends so well with the coffee (obviously) , however you can use sherry or madeira wine if you have any.
Ingredients
2 Cartons Double Cream (I use Elmlea light) approx 568 ml
250g Mascarpone
1 Packet Boudior Biscuits (Trifle fingers to you and me)
5 tablespoons soft brown sugar
200ml Tia Maria.
200 ml strong black coffee made from 2 tablespoons coffee, 200ml water...then add 100ml from your 200 ml of Tia Maria
2 Teaspoons Cocoa Powder
50g grated dark chocolate
Method....
So simple
Add Tia Maria, cream, sugar, and Mascarpone into a large bowl and whisk intil the consistancy of thick cream.
In a separate flat bowl, make your coffee mixture and soak a finger biscuits at a time for a few seconds (dont let them go soggy and break).
Lay half your finger biscuits in an oblong or square dish .
Cover with half the mixture, half the grated chocolate and half the cocoa powder ( i put the cocoa powder though a tea strainer or a sieve to make sure no lumps).
Repeat above, layering the rest of the fingers on top and coat with the remaining cocoa powder and chocolate.
Leave in the fridge overnight or at least 4 hours. This tends to taste better the next day when the flavours have fused together. Depending on how big the portions you give are, this will serve up to 10 people
Saturday 4 December 2010
Champagne Ginger Fizz
Well here we are on day 4 and I havent given up yet!
Todays recipe is so simple. You only need 2 ingredients, no cooking involved, just open and pour!
Great wee reception drink for Christmas Day or any festive parties you may be having
Ingredients
1 Jar Stemmed Ginger in Syrup (All supermarkets sell this)
Bottle of Champagne or very very Dry Cava
Place a piece of the ginger in the bottom of a Champage Flute and top with Champagne. Add 1 teaspoon of syrup from the jar, stir well.
Serve & Enjoy
Todays recipe is so simple. You only need 2 ingredients, no cooking involved, just open and pour!
Great wee reception drink for Christmas Day or any festive parties you may be having
Ingredients
1 Jar Stemmed Ginger in Syrup (All supermarkets sell this)
Bottle of Champagne or very very Dry Cava
Place a piece of the ginger in the bottom of a Champage Flute and top with Champagne. Add 1 teaspoon of syrup from the jar, stir well.
Serve & Enjoy
Friday 3 December 2010
Margarita Ice Cream
Really easy to make, you dont need to do anything with it other than freeze it. No Churning required!
INGREDIENTS
500ml Double cream
150g Powdered or Icing sugar
125ml fresh lime juice (i have used bottled before, and it will work just the same)
3 tablespoons Tequila (Tequila, it makes me happy....)
3 tablespoons Triple Sec or Cointreau or other orange flavoured liqueur (If buying the liqueur for this recipe Triple Sec is almost half the price of a bottle of Cointreau)
Grated zest of 1 lime
METHOD
Place all alcohol and lime juice in a bowl with the powdered sugar and stirr to disolve (it wont fully disolve)
Add cream, whip until thick BUT not stiff
Add grated lime zest
Transfer to airtight container and freeze over night.
Remove from feeezer a few moments before serving in cocktail glasses decorated with a sugar rim, grated lime zest, and if you really like....a cocktail umbrella!
***NOTE...this is a soft set ice cream due to the alcohol ***
* Adapted from Nigella Lawson recipe
Thursday 2 December 2010
Winter Spiced Peaches
Ok, this recipe is not mine....I have blatently "borrowed" it from Queen Nigella, but it is amazingly good!
Very easy to make, goes wonderfully with hot baked ham, pork or serve cold with cold meat selection.
Ingredients
2 x tins of Peach Halves or Slices in SYRUP (not juice)
15ml White wine vinegar
2 cinnamon sticks
4 cm root ginger, peeled and thinly sliced
1/2 teaspoon dried chilli flakes
1/4 teaspoon Salt
1/4 teaspoon Peppercorns (i used pink)
6/8 cloves
Place all ingredients in a saucepan,
Bring to the boil, and simmer for a few minutes
If serving warm, turn of the pan and keep lid on until ready to serve.
If serving cold, place in an airtight container in fridge.
Enjoy
Ingredients
2 x tins of Peach Halves or Slices in SYRUP (not juice)
15ml White wine vinegar
2 cinnamon sticks
4 cm root ginger, peeled and thinly sliced
1/2 teaspoon dried chilli flakes
1/4 teaspoon Salt
1/4 teaspoon Peppercorns (i used pink)
6/8 cloves
Place all ingredients in a saucepan,
Bring to the boil, and simmer for a few minutes
If serving warm, turn of the pan and keep lid on until ready to serve.
If serving cold, place in an airtight container in fridge.
Enjoy
Wednesday 1 December 2010
Spiced Apple Cider
Yay, its the 1st of December, so its Christmas party season all the way!
This is my variation on the old favourite Mulled Wine!
Really easy to make & really easy to drink.
Ingredients are very simple
1 Litre dry cider
2 Cinnamon Sticks
3 tablespoons honey (have tried it with copious amounts of sugar and it doesnt have the same sweetening effect of the honey)
1 1/2 teaspoons Allspice (if not available you can use mixed spice but its just not as nice)
Half orange - thinly sliced and studded with some cloves
Half lemon - as same as orange.
Measure of brandy
Place all ingredients in a saucepan, do not allow to boil. Simmer for 30 minutes or so. Remove oranges, lemons and cinnamon sticks, serve!
The spices will leave a residue at the bottom of the pan, so muslin bags are great if you have them! And as always, use more or less of whatever tickles your pickle in my recipes!
Enjoy!!!
This is my variation on the old favourite Mulled Wine!
Really easy to make & really easy to drink.
Ingredients are very simple
1 Litre dry cider
2 Cinnamon Sticks
3 tablespoons honey (have tried it with copious amounts of sugar and it doesnt have the same sweetening effect of the honey)
1 1/2 teaspoons Allspice (if not available you can use mixed spice but its just not as nice)
Half orange - thinly sliced and studded with some cloves
Half lemon - as same as orange.
Measure of brandy
Place all ingredients in a saucepan, do not allow to boil. Simmer for 30 minutes or so. Remove oranges, lemons and cinnamon sticks, serve!
The spices will leave a residue at the bottom of the pan, so muslin bags are great if you have them! And as always, use more or less of whatever tickles your pickle in my recipes!
Enjoy!!!
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